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Page 1
Effect of food processing on the physicochemical properties of dietary fibre.
Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):233-245. doi: 10.17306/J.AFS.2016.3.23.
Acta Sci Pol Technol Aliment. 2016.
PMID: 28071023
Review.
Nitration of tyrosine and its effect on DNA hybridization.
Topkaya SN, Ozyurt VH, Cetin AE, Otles S.
Topkaya SN, et al.
Biosens Bioelectron. 2018 Apr 15;102:464-469. doi: 10.1016/j.bios.2017.11.061. Epub 2017 Nov 23.
Biosens Bioelectron. 2018.
PMID: 29182929
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Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders.
Cakmak H, Ozyurt VH.
Cakmak H, et al. Among authors: ozyurt vh.
An Acad Bras Cienc. 2023 Oct 20;95(3):e20220554. doi: 10.1590/0001-3765202320220554. eCollection 2023.
An Acad Bras Cienc. 2023.
PMID: 37878904
Free article.
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Determination of 3-nitrotyrosine in food protein suspensions.
Ozyurt VH, Otles S.
Ozyurt VH, et al.
Talanta. 2017 Aug 15;171:81-89. doi: 10.1016/j.talanta.2017.04.059. Epub 2017 Apr 30.
Talanta. 2017.
PMID: 28551158
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Electrochemical Sensor for Determination of Various Phenolic Compounds in Wine Samples Using Fe3O4 Nanoparticles Modified Carbon Paste Electrode.
Pwavodi PC, Ozyurt VH, Asir S, Ozsoz M.
Pwavodi PC, et al. Among authors: ozyurt vh.
Micromachines (Basel). 2021 Mar 17;12(3):312. doi: 10.3390/mi12030312.
Micromachines (Basel). 2021.
PMID: 33802703
Free PMC article.
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Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?
Öztürk-Kerimoğlu B, Nacak B, Özyurt VH, Serdaroğlu M.
Öztürk-Kerimoğlu B, et al.
J Food Biochem. 2019 Nov;43(11):e13007. doi: 10.1111/jfbc.13007. Epub 2019 Aug 13.
J Food Biochem. 2019.
PMID: 31407375
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Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions.
Ozyurt VH, Otles S.
Ozyurt VH, et al.
J Food Biochem. 2020 Mar;44(3):e13152. doi: 10.1111/jfbc.13152. Epub 2020 Jan 16.
J Food Biochem. 2020.
PMID: 31950521
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