Betül Yesiltas - Search Results

Year	Number of Results
2018	3
2019	3
2020	3
2021	3
2022	2
2023	6
2024	4

1

Oxidation and oxidative stability in emulsions.

Ghelichi S, Hajfathalian M, Yesiltas B, Sørensen AM, García-Moreno PJ, Jacobsen C. Ghelichi S, et al. Among authors: yesiltas b. Compr Rev Food Sci Food Saf. 2023 May;22(3):1864-1901. doi: 10.1111/1541-4337.13134. Epub 2023 Mar 7. Compr Rev Food Sci Food Saf. 2023. PMID: 36880585 Review.

2

Lipid oxidation in emulsions: New insights from the past two decades.

Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Hennebelle M, et al. Among authors: yesiltas b. Prog Lipid Res. 2024 Apr;94:101275. doi: 10.1016/j.plipres.2024.101275. Epub 2024 Jan 26. Prog Lipid Res. 2024. PMID: 38280491 Free article. Review.

3

Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions.

Yesiltas B, Robert C, Petersen HO, Jessen F, Ajalloueian F, Mohammadifar MA, Jacobsen C, Sloth JJ, Jakobsen G, Casanova F. Yesiltas B, et al. Mar Drugs. 2022 Nov 25;20(12):739. doi: 10.3390/md20120739. Mar Drugs. 2022. PMID: 36547886 Free PMC article.

4

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions.

Yesiltas B, García-Moreno PJ, Gregersen S, Olsen TH, Jones NC, Hoffmann SV, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C. Yesiltas B, et al. Food Chem. 2022 Aug 15;385:132699. doi: 10.1016/j.foodchem.2022.132699. Epub 2022 Mar 14. Food Chem. 2022. PMID: 35313195 Free article.

5

AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides.

Olsen TH, Yesiltas B, Marin FI, Pertseva M, García-Moreno PJ, Gregersen S, Overgaard MT, Jacobsen C, Lund O, Hansen EB, Marcatili P. Olsen TH, et al. Among authors: yesiltas b. Sci Rep. 2020 Dec 8;10(1):21471. doi: 10.1038/s41598-020-78319-w. Sci Rep. 2020. PMID: 33293615 Free PMC article.

6

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics.

Yesiltas B, Gregersen S, Lægsgaard L, Brinch ML, Olsen TH, Marcatili P, Overgaard MT, Hansen EB, Jacobsen C, García-Moreno PJ. Yesiltas B, et al. Food Chem. 2021 Nov 15;362:130217. doi: 10.1016/j.foodchem.2021.130217. Epub 2021 May 26. Food Chem. 2021. PMID: 34098440 Free article.

7

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability.

Yesiltas B, García-Moreno PJ, Sørensen AM, Soria Caindec AM, Hyldig G, Anankanbil S, Guo Z, Jacobsen C. Yesiltas B, et al. Food Chem. 2021 Mar 30;341(Pt 2):128141. doi: 10.1016/j.foodchem.2020.128141. Epub 2020 Sep 25. Food Chem. 2021. PMID: 33039737

8

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise.

Varona E, García-Moreno PJ, Gregersen Echers S, Olsen TH, Marcatili P, Guardiola F, Overgaard MT, Hansen EB, Jacobsen C, Yesiltas B. Varona E, et al. Among authors: yesiltas b. Food Chem. 2023 Nov 15;426:136498. doi: 10.1016/j.foodchem.2023.136498. Epub 2023 Jun 3. Food Chem. 2023. PMID: 37295051 Free article.

9

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate.

Queiroz LS, Casanova F, Feyissa AH, Jessen F, Ajalloueian F, Perrone IT, de Carvalho AF, Mohammadifar MA, Jacobsen C, Yesiltas B. Queiroz LS, et al. Among authors: yesiltas b. Foods. 2021 Dec 3;10(12):2977. doi: 10.3390/foods10122977. Foods. 2021. PMID: 34945527 Free PMC article.

10

Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics.

Bjørlie M, Hartmann JC, Rasmussen LH, Yesiltas B, Sørensen AM, Gregersen Echers S, Jacobsen C. Bjørlie M, et al. Among authors: yesiltas b. Antioxidants (Basel). 2024 Mar 13;13(3):346. doi: 10.3390/antiox13030346. Antioxidants (Basel). 2024. PMID: 38539879 Free PMC article.

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