Salih Karasu

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Ömer Said Toker, Salih Karasu, Mustafa Tahsin Yılmaz et al. · Food Research International · 2015 · 152 citations

Food Chemistry, Thixotropy, Food Applications +10

Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric

Görkem Özülkü, Ruşen Metin Yıldırım, Ömer Said Toker et al. · Food Control · 2017 · 143 citations

Food Chemistry, Food Authentication, Sunflower Oils +4

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

Aslı Aksoy, Salih Karasu, Alican Akçiçek et al. · Foods · 2019 · 131 citations · Full text

Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon

Selma Kayacan, Salih Karasu, Perihan Kübra Akman et al. · LWT · 2019 · 126 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +5

Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

Safa Karaman, Salih Karasu, Fatih Törnük et al. · Journal of Agricultural and Food Chemistry · 2015 · 102 citations

Nutrition, Edible Oil Industry, Food Analysis +18