Hatice Beki̇roğlu

Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases

Fatih Bozkurt, Hatice Beki̇roğlu, Kübra Dogan et al. · LWT · 2021 · 69 citations

Food Chemistry, Bioactive Properties, Engineering +10

Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG

Hamza Göktaş, Hilal Dikmen, Hatice Beki̇roğlu et al. · LWT · 2021 · 40 citations · Full text

Probiotic, Shelf Life, Food Fermentation +14

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Hatice Beki̇roğlu, Hamza Göktaş, Dila Karaibrahim et al. · International Journal of Gastronomy and Food Science · 2022 · 38 citations

Food Chemistry, Volatile Compounds, Food Analysis +6

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Irem OZAY-ARANCIOGLU, Hatice Beki̇roğlu, Ayşe Karadağ et al. · Food Science and Technology · 2021 · 29 citations · Full text

Food Chemistry, Biomanufacturing, In Vitro Fermentation +13

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Ayşe Karadağ, Fatih Bozkurt, Hatice Beki̇roğlu et al. · Polish Journal of Food and Nutrition Sciences · 2020 · 24 citations · Full text