| Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries M Türkyılmaz, F Hamzaoğlu, M Özkan Food chemistry 281, 242-250, 2019 | 29 | 2019 |
| Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia … M Türkyılmaz, F Hamzaoğlu, H Ünal, M Özkan Food chemistry 370, 131061, 2022 | 24 | 2022 |
| Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations M Türkyılmaz, F Hamzaoğlu, M Özkan Food Chemistry 358, 129803, 2021 | 14 | 2021 |
| Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage F Hamzaoğlu, M Türkyılmaz, M Özkan Journal of the Science of Food and Agriculture 98 (13), 4988-4999, 2018 | 13 | 2018 |
| Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation M Türkyılmaz, F Hamzaoğlu, M Özkan International Journal of Food Science and Technology 55 (4), 1426-1436, 2020 | 11 | 2020 |
| Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage F Hamzaoğlu, M Türkyılmaz, M Özkan Quality Assurance and Safety of Crops & Foods 10 (4), 361-369, 2018 | 6 | 2018 |
| A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain M Türkyılmaz, F Hamzaoğlu, M Özkan Food and Bioproducts Processing 147, 528-543, 2024 | 3 | 2024 |
| Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural (HMF) through copigmentation with phenolic acids M Türkyılmaz, F Hamzaoğlu, RBA Çiftci, M Özkan Journal of the Science of Food and Agriculture 103 (15), 7836-7848, 2023 | 3 | 2023 |
| Amino asitlerle zenginleştirilmiş nar ve portakaldan oluşan karışık meyve suyunun depolama boyunca antosiyanin stabilitesi F Hamzaoğlu Ankara Üniversitesi, 2023 | 1 | 2023 |
| An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase+ lactonase+ papain” M Türkyılmaz, F Hamzaoğlu, M Özkan Food Chemistry, 143941, 2025 | | 2025 |
| Soil-Driven Terroir: Impacts on Vitis vinifera L. cv. Karasakiz wine quality and phenolic composition NMÇ Uzkuç, H Uzkuç, Y Kavdır, F Hamzaoğlu, AK Toklucu Journal of Food Composition and Analysis, 107444, 2025 | | 2025 |
| Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage M Türkyılmaz, F Hamzaoğlu, RBA Çiftci, M Özkan Journal of Food Composition and Analysis 137, 106933, 2025 | | 2025 |
| Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+ Lactonase” and “Protease” M Türkyılmaz, F Hamzaoğlu, M Özkan Food and Bioproducts Processing 148, 365-376, 2024 | | 2024 |
| Kuru kayısıların şeker, aminoasit, hidroksimetilfurfural ve furosin içeriğinde depolama boyunca meydana gelen değişim üzerine SO2 konsantrasyonunun etkisi F Hamzaoğlu PQDT-Global, 2016 | | 2016 |
