Salih Aksay

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

Joyce I. Boye, Salih Aksay, Samira Roufik et al. · Food Research International · 2009 · 783 citations

Functional Properties, Engineering, Environmental Engineering +10

Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (<i>Daucus carota </i>var. L.) Beverage:  Shalgam

Nüzhet Türker, Salih Aksay, H. İbrahim Ekiz · Journal of Agricultural and Food Chemistry · 2004 · 113 citations

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

Martin Mondor, Salih Aksay, Hélène Drolet et al. · Innovative Food Science & Emerging Technologies · 2009 · 112 citations

Engineering, Environmental Engineering, Chickpea Protein Concentrates +10

Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Asiye Akyıldız, Salih Aksay, Hakan Benli et al. · Journal of Food Engineering · 2004 · 53 citations

Different Temperatures, Engineering, Environmental Engineering +5

Optimization of protein recovery by foam separation using response surface methodology

Salih Aksay, Germán Mazza · Journal of Food Engineering · 2006 · 41 citations

Engineering, Protein Folding, Response Surface Methodology +12