Filiz Altay
Filiz Altay
Gıda Mühendisliği Doçenti, İstanbul Teknik Üniversitesi
Verified email at itu.edu.tr - Homepage
Title
Cited by
Cited by
Year
A review on protein–phenolic interactions and associated changes
T Ozdal, E Capanoglu, F Altay
Food Research International 51 (2), 954-970, 2013
4612013
Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
N Okutan, P Terzi, F Altay
Food Hydrocolloids 39, 19-26, 2014
1922014
A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics
F Altay, F Karbancıoglu-Güler, C Daskaya-Dikmen, D Heperkan
International Journal of Food Microbiology 167 (1), 44-56, 2013
1432013
Influence of drying temperature, water content, and heating rate on gelatinization of corn starches
F Altay, S Gunasekaran
Journal of agricultural and food chemistry 54 (12), 4235-4245, 2006
762006
Effect of voltage on morphology of electrospun nanofibers
AG Şener, AS Altay, F Altay
2011 7th International Conference on Electrical and Electronics Engineering …, 2011
252011
Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)
D Turan, E Capanoglu, F Altay
LWT-food science and technology 63 (1), 758-765, 2015
202015
The influence of thermal processing on emulsion properties of defatted hazelnut flour
D Turan, F Altay, EÇ Güven
Food chemistry 167, 100-106, 2015
162015
Rheological evaluation of gelatin–xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
F Altay, S Gunasekaran
Food hydrocolloids 28 (1), 141-150, 2012
112012
The uniaxial and coaxial encapsulations of sour cherry (Prunus cerasus L.) concentrate by electrospinning and their in vitro bioaccessibility
BS Isik, F Altay, E Capanoglu
Food chemistry 265, 260-273, 2018
102018
Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes
F Altay, S Gunasekaran
Journal of food engineering 118 (3), 289-295, 2013
102013
Mechanical spectra and calorimetric evaluation of gelatin–xanthan gum systems with high levels of co-solutes in the glassy state
F Altay, S Gunasekaran
Food hydrocolloids 30 (2), 531-540, 2013
52013
Gıda Ambalajlarında Nanoteknolojik Uygulamalar ve Faz Değişim Materyalleri
M Yılmazer, F Altay
GIDA 39 (6), 371-378, 2014
32014
Rheological and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes
F Altay
University of Wisconsin--Madison, 2006
32006
Biosensors from the First Generation to Nano-biosensors
S Dede, F Altay
International Advanced Researches and Engineering Journal 2 (2), 200-207, 2018
22018
Nanofibre Encapsulation of Active Ingredients and their Controlled Release
F Altay, N Okutan
Advances in Food Biotechnology, 607-616, 2015
22015
Gelation and rheological properties of an imitation cheese base with low protein content
MB Kiziloz, O Cumhur, AE Ozen, F Altay, M Kilic
9th International Hydrocolloids Conference, 15-19, 2008
22008
Uniaxial and coaxial nanofiber encapsulation of thyme and cardamom oil.
SB Arıkan, N Okutan, F Altay
GIDA-Journal of Food 41 (3), 149-154, 2016
12016
Elucidation of binding interactions and mechanism of Fludarabine with dsDNA via multispectroscopic and molecular docking studies
P Şenel, S Agar, VO Sayin, F Altay, M Yurtsever, A Gölcü
Journal of Pharmaceutical and Biomedical Analysis 179, 112994, 2020
2020
Dielectric Properties of Foods
B Tıraş, S Dede, F Altay
Turkish Journal of Agriculture-Food Science and Technology 7 (11), 1805-1816, 2019
2019
TRIBOLOGY OF PEKMEZ (GRAPE MOLASSES)-TAHİN (SESAME PASTE) MIXTURES
F Altay, İ Altay
Gıda 43 (4), 582-590, 2018
2018
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