Publications & Works

Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes

Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.69, no.45, pp.13364-13372, 2021 (Journal Indexed in SCI) identifier identifier identifier

Hazelnut skin powder: A new brown colored functional ingredient

FOOD RESEARCH INTERNATIONAL, vol.65, pp.291-297, 2014 (Journal Indexed in SCI) identifier identifier

Formation of melatonin and its isomer during bread dough fermentation and effect of baking

Journal of Agricultural and Food Chemistry, vol.62, no.13, pp.2900-2905, 2014 (Journal Indexed in SCI) identifier identifier identifier

Refereed Congress / Symposium Publications in Proceedings

Neuroactive compounds in fermented foods

EuroFoodChem XX Conference, 17 - 19 June 2019

Occurrence of neuroactive compounds in tea and cocoa

First International Congress on Cocoa Coffee and Tea Asia 2018, 17 - 20 October 2018

Hazelnut Skin Powder: A New Brown Colored Functional Ingredient

1st Congress on Food Structure Design, Porto, Portugal, 15 - 17 October 2014

Formation of melatonin and its isomer during bread dough fermentation and effect of baking

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014

Sour Cherry Seed Kernel: A Valuable Source of Nutrients from a Wasted Stream of Juice Industry

CEFood 2012: 6th Central European Congress on Food, Novi-Sad, Serbia, 23 - 26 May 2012

Books & Book Chapters

Chlorophyll

in: The Encyclopedia of Food and Health , Benjamin Caballero,Paul M. Finglas,Fidel Toldra, Editor, Elsevier Science, Oxford/Amsterdam , Oxford, pp.37-41, 2015