| 1 |
Kruk D, Grunin L, Stankiewicz A, Kołodziejski K, Ilhan E, Oztop MH. Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry. Molecules 2023;28. [PMID: 36903475 DOI: 10.3390/molecules28052230] [Reference Citation Analysis]
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| 2 |
Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS Food Sci Technol 2022;2:1819-31. [PMID: 36570038 DOI: 10.1021/acsfoodscitech.2c00222] [Reference Citation Analysis]
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| 3 |
Uguz SS, Ozel B, Grunin L, Ozvural EB, Oztop MH. Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food. Molecules 2022;27. [PMID: 36235279 DOI: 10.3390/molecules27196745] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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| 4 |
İlhan E, Poçan P, Kruk D, Wojciechowski M, Osuch M, Markiewicz R, Jurga S, Oztop MH. Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar. Molecules 2022;27:2216. [DOI: 10.3390/molecules27072216] [Reference Citation Analysis]
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| 5 |
Xu X, Zhang H, Li L, Sun L, Jia B, Yang H, Zuo F. Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin. Food Sci Technol 2022;42:e92121. [DOI: 10.1590/fst.92121] [Reference Citation Analysis]
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| 6 |
Ates EG, Beira MJ, Oztop MH, Sebastião PJ. Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study. J Agric Food Chem 2021;69:12102-10. [PMID: 34553923 DOI: 10.1021/acs.jafc.1c02708] [Reference Citation Analysis]
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| 7 |
Ozel B, Oztop MH. A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications. Current Opinion in Food Science 2021;41:122-9. [DOI: 10.1016/j.cofs.2021.03.012] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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