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A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch.
Int J Biol Macromol. 2022 Dec 31;223(Pt A):511-523. doi: 10.1016/j.ijbiomac.2022.11.044. Epub 2022 Nov 8.
Int J Biol Macromol. 2022.
PMID: 36368359
Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent.
Ozcan Y, Kurt A, Ozmen D, Toker OS.
Ozcan Y, et al. Among authors: ozmen d.
J Sci Food Agric. 2023 Aug 30;103(11):5511-5520. doi: 10.1002/jsfa.12630. Epub 2023 Apr 28.
J Sci Food Agric. 2023.
PMID: 37052577
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Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.
Ayseli MT, Yilmaz MT, Cebi N, Sagdic O, Ozmen D, Capanoglu E.
Ayseli MT, et al. Among authors: ozmen d.
Food Chem. 2020 Jun 15;315:126208. doi: 10.1016/j.foodchem.2020.126208. Epub 2020 Jan 14.
Food Chem. 2020.
PMID: 32032831
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