Prof. Dr. ÖZLEM TOKUŞOĞLU

Yayın Ağı

Makaleler 39

1. Black Grape Pomace (Alicante Bouschet) Fortified Crisps: Physical and Chemical Characteristics of the New Functional Snack Food

TOKUŞOĞLU Ö., Güler A.

Journal of Culinary Science and Technology , 2026 (ESCI, Scopus)

2. Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

Elmaci I., Gok I., TOKUŞOĞLU Ö.

Journal of Food Processing and Preservation , cilt.46, sa.12, 2022 (SCI-Expanded, Scopus)

3. Process parameter optimization for development of beer: Star fruit fortified approach

Pal H., Kaur R., Kumar P., Manju Nehra M., Rawat K., Grover N., et al.

Journal of Food Processing and Preservation , cilt.46, sa.10, 2022 (SCI-Expanded, Scopus)

4. Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage

Yildirim S., Gok I., Demir E., TOKUŞOĞLU Ö.

Journal of Food Processing and Preservation , cilt.46, sa.7, 2022 (SCI-Expanded, Scopus)

5. Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential

Malik T., Sharma R., Panesar P. S., Gehlot R., TOKUŞOĞLU Ö., Dhull S. B., et al.

Journal of Food Processing and Preservation , cilt.46, sa.6, 2022 (SCI-Expanded, Scopus)

6. Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach

Singh G., Kaushal N., TOKUŞOĞLU Ö., Singh A.

Journal of Food Processing and Preservation , cilt.46, sa.5, 2022 (SCI-Expanded, Scopus)

7. Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach

Sharma A., Rawat K., Jattan P., Kumar P., TOKUŞOĞLU Ö., Kumar P., et al.

Journal of Food Processing and Preservation , cilt.46, sa.5, 2022 (SCI-Expanded, Scopus)

8. Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)

Ergin E., TOKUŞOĞLU Ö., VURAL H.

Journal of Food Processing and Preservation , cilt.45, sa.4, 2021 (SCI-Expanded, Scopus)

9. Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing

Guler A., TOKUŞOĞLU Ö., Artik N.

Ciencia e Tecnica Vitivinicola , cilt.33, sa.2, ss.136-144, 2018 (SCI-Expanded, Scopus)

10. Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages - A review

TOKUŞOĞLU Ö.

Polish Journal of Food and Nutrition Sciences , cilt.66, sa.4, ss.243-251, 2016 (SCI-Expanded, Scopus)

11. The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein

TOKUŞOĞLU Ö.

International Journal of Dairy Technology , cilt.66, sa.4, ss.527-534, 2013 (SCI-Expanded, Scopus)

12. The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices

Altuner E. M., TOKUŞOĞLU Ö.

International Journal of Food Science and Technology , cilt.48, sa.10, ss.1991-1997, 2013 (SCI-Expanded, Scopus)

13. The proximate composition and quality characteristics in artichoke (Cynara scolymus L.) varieties developed with clonal selection

BAŞAY S., TOKUŞOĞLU Ö.

Journal of Food, Agriculture and Environment , cilt.11, sa.1, ss.584-587, 2013 (Scopus)

14. Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [Ipomoea batatas (L.) Lam] cultivar Hatay Kirmizi: Boiling, steaming and frying effects

TOKUŞOĞLU Ö., Yildirim Z.

Turkish Journal of Field Crops , cilt.17, sa.1, ss.87-90, 2012 (SCI-Expanded, Scopus, TRDizin)

15. The oxidative stability, lipid profiles and total phenolics of almonds (Prunus amygdalus L.) and pistachios (Pistacia vera L.)

TOKUŞOĞLU Ö.

Acta Horticulturae , cilt.912, ss.781-790, 2011 (Scopus)

16. Determination of sweetpotato [Ipomoea batatas (L.) Lam.] genotypes suitable to the Aegean region of Turkey

Yildirim Z., TOKUŞOĞLU Ö., Öztürk G.

Turkish Journal of Field Crops , cilt.16, sa.1, ss.48-53, 2011 (SCI-Expanded, Scopus, TRDizin)

17. High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives

TOKUŞOĞLU Ö., ALPAS H., Bozoǧlu F.

Innovative Food Science and Emerging Technologies , cilt.11, sa.2, ss.250-258, 2010 (SCI-Expanded, Scopus)

18. Determination of conjugated linoleic acid (CLA, c9, t11 and t10, c12 18:2) and -tocopherol in a dairy dessert hosmerim

Akaln A. S., TOKUŞOĞLU Ö.

International Journal of Food Properties , cilt.13, sa.1, ss.105-111, 2010 (SCI-Expanded, Scopus)

19. Citrinin risk in black and green table olives: Simultaneous determination with ochratoxin-a by optimized extraction and IAC-HPLC-FD

TOKUŞOĞLU Ö., Bozoglu F.

Italian Journal of Food Science , cilt.22, sa.3, ss.284-291, 2010 (SCI-Expanded, Scopus)

20. The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltametric analysis

TOKUŞOĞLU Ö., KOÇAK S., Aycan S.

Grasas y Aceites , cilt.60, sa.2, ss.119-124, 2009 (SCI-Expanded, Scopus)

21. Conjugated linoleic acid (CLA). Cis 9, trans 11 and trans 10, cis12 isomer detection in crude and refined corn oils by capillary GC

TOKUŞOĞLU Ö.

Grasas y Aceites , cilt.59, sa.2, ss.146-151, 2008 (SCI-Expanded, Scopus)

22. Retinol and α-tocopherol concentrations in breast milk of Turkish lactating mothers under different socio-economic status

TOKUŞOĞLU Ö., Tansuǧ N., Akşit S., Dinç G., Kasirga E., Özcan C.

International Journal of Food Sciences and Nutrition , cilt.59, sa.2, ss.166-174, 2008 (SCI-Expanded, Scopus)

23. Catechins and methylxanthines in twenty-three black tea infusions by HPLC: Correlations with astringency

TOKUŞOĞLU Ö., Ünal M., Balaban M.

Italian Journal of Food Science , cilt.20, sa.4, ss.479-492, 2008 (SCI-Expanded, Scopus)

24. Effects of grilling on luteolin (3′,4′,5,7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annuum)

Durucasu I., TOKUŞOĞLU Ö.

Pakistan Journal of Biological Sciences , cilt.10, sa.19, ss.3410-3414, 2007 (Scopus)

25. Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide

Akalin A., TOKUŞOĞLU Ö., Gönç S., Aycan Ş.

International Dairy Journal , cilt.17, sa.9, ss.1089-1095, 2007 (SCI-Expanded, Scopus)

26. Fatty acid and conjugated linoleic acid profiles of infant formulas through direct transesterification of acyl lipids

TOKUŞOĞLU Ö., Durucasu I., Akalin A., Serin E., Akşit S.

Italian Journal of Food Science , cilt.19, sa.4, ss.477-484, 2007 (SCI-Expanded, Scopus)

27. The quality properties and saturated and unsaturated fatty acid profiles of quail egg: The alterations of fatty acids with process effects

TOKUŞOĞLU Ö.

International Journal of Food Sciences and Nutrition , cilt.57, sa.7-8, ss.537-545, 2006 (SCI-Expanded, Scopus)

28. Rapid high performance liquid chromatographic detection of furosine (ε-n-2-furoylmethyl-l-lysine) in yogurt and cheese marketed in Turkey

TOKUŞOĞLU Ö., Akalin A. S., Unal K.

Journal of Food Quality , cilt.29, sa.1, ss.38-46, 2006 (SCI-Expanded, Scopus)

29. Detection of biologically active isomers of conjugated linoleic acid in kaymak

Akalin A. S., TOKUŞOĞLU Ö., Gönç S., Ökten S.

Grasas y Aceites , cilt.56, sa.4, ss.298-302, 2005 (SCI-Expanded, Scopus)

30. Determination of the phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography-mass spectrometry (GC-MS).

TOKUŞOĞLU Ö., Ünal M. K., Yemiş F.

Journal of agricultural and food chemistry , cilt.53, sa.12, ss.5003-9, 2005 (SCI-Expanded, Scopus)

31. A rapid high performance liquid chromatographic detection of furosine (ε-N-2-furoylmethyl-L-lysine) in pasteurized and UHT milks

TOKUŞOĞLU Ö., Akalin A., Unal M.

Milchwissenschaft , cilt.59, sa.9-10, ss.502-505, 2004 (SCI-Expanded, Scopus)

32. Proximate chemical composition, amino acid and fatty acid profiles of sesame seed flours

TOKUŞOĞLU Ö., Ünal M., Alahr I.

Journal of Food Science and Technology , cilt.41, sa.4, ss.409-412, 2004 (SCI-Expanded, Scopus)

33. Liquid chromatographic detection of α-, γ-, δ-tocopherols in infant formulas

Akalin A., TOKUŞOĞLU Ö.

Milchwissenschaft , cilt.59, sa.5-6, ss.244-246, 2004 (SCI-Expanded, Scopus)

34. Simultaneous Differential Pulse Polarographic Determination of Cadmium, Lead, and Copper in Milk and Dairy Products

Tokuşoğlu Ö., Aycan Ş., Akalin S., Koçak S., Ersoy N.

Journal of Agricultural and Food Chemistry , cilt.52, sa.7, ss.1795-1799, 2004 (SCI-Expanded, Scopus)

35. The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA'S in broilers

Basmacioǧlu H., TOKUŞOĞLU Ö., ERGÜL M.

South African Journal of Animal Science , cilt.34, sa.3, ss.197-210, 2004 (SCI-Expanded, Scopus)

36. Capillary Gas Chromatographic GC Dedection of Chicken Meat Triacylglycerol Tag Fractionation by Using Immobilized Lipases Within Sol Gel Phyllosilicate Matrices

TOKUŞOĞLU Ö., ÇABUK M., YEMİŞ F., MUSTAFA KEMAL Ü., AYCAN H. Ş.

Journal of Food Technology , cilt.1, sa.2, ss.75, 2003 (Hakemli Dergi)

37. High Performance Liquid Chromatographic Determination of Seed D Form RRR Tocopherol Homologues of Sesame Sesamum Indicum L Spreads Process Effects on Their Quantities

TOKUŞOĞLU Ö., DURUCASU İ., YEMİŞ F., YILDIRIM Z.

Journal of Food Technology , cilt.1, sa.3, ss.97, 2003 (Hakemli Dergi)

38. Some Functional Properties as Gelation Water and Oil Absorption Emulsion Capacity and Foaming Stability of Sesame Seed Sesamum Indicum L Spreads

TOKUŞOĞLU Ö., YILDIRIM Z., YEMİŞ F.

Turk Journal of Field Crops , cilt.8, sa.1, ss.15, 2003 (Hakemli Dergi)

39. HPLC-UV and GC-MS characterization of the flavonol aglycons quercetin, kaempferol, and myricetin in tomato pastes and other tomato-based products

TOKUŞOĞLU Ö., Ünal M., Yildirim Z.

Acta Chromatographica , cilt.13, sa.13, ss.196-207, 2003 (Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 63

1. Biomass Lipid Profiles of Spirulina Microalgae as Food Supplement - Oral Presentation

TOKUŞOĞLU Ö.

II. International Edible & Oil Seeds Congress (EDIBOIL 2024), Antalya, Turkey, 31 October-2 November 2024, Antalya, Türkiye, 31 Ekim - 02 Kasım 2024, cilt.1, ss.47-49, (Tam Metin Bildiri)

2. Risk-Based Food Safety Applications of Most Common Spices- Oral Presentation

TOKUŞOĞLU Ö.

VI. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE (AGBIOL 2024), Edirne, Turkey, 18-20 September 2024, Edirne, Türkiye, 18 - 20 Eylül 2024, cilt.1, ss.1942-1945, (Tam Metin Bildiri)

3. Gamma Irradiated Microencapsulated Black Mulberry Powder Containing Apigenin and Morusin - Oral Presentation

TOKUŞOĞLU Ö.

II. International Biological and Life Sciences Congress (BIOLIC 2024), Megasaray Westbeach Hotel, Antalya, Turkey, 31 Oct.-2 Nov., 2024, Antalya, Türkiye, 31 Ekim - 02 Kasım 2024, cilt.1, ss.505-508, (Tam Metin Bildiri)

4. Antioxidant Triterpenoids in Table Olives: Maslinic Acid and Oleanolic Acid - Oral Presentation

TOKUŞOĞLU Ö.

II. International Edible & Oil Seeds Congress (EDIBOIL 2024), Antalya, Turkey, 31 October-2 November 2024, Antalya, Türkiye, 31 Ekim - 02 Kasım 2024, cilt.1, ss.43-46, (Tam Metin Bildiri)

5. Production of Beta Glucan Supplemented Microencapsulated Apple Phloridzin (Phldz) Powder and Apple Phldz Based Gel Candy - Oral Presentation

TOKUŞOĞLU Ö.

6. Pistachio, Hazelnut, Almond Skin as Value-Added Nutraceutical and Pharmaceutical Sources: Comparable Bioactive Profiles and Antioxidant Activities- Oral Presentation

TOKUŞOĞLU Ö.

VI. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE (AGBIOL 2024), Edirne, Turkey, 18-20 September 2024, Edirne, Türkiye, 18 - 20 Eylül 2024, cilt.1, ss.1937-1941, (Tam Metin Bildiri)

7. The Effects of Cocoa Butter Refining on the Probiotic Milk Chocolate Manufacturing - Oral Presentation

TOKUŞOĞLU Ö.

II. International Edible & Oil Seeds Congress (EDIBOIL 2024), Antalya, Turkey, 31 October-2 November 2024, Antalya, Türkiye, 31 Ekim - 02 Kasım 2024, cilt.1, ss.40-42, (Tam Metin Bildiri)

8. The Alterations on Food Quality Properties and Anticarcinogenic Bioactives By High Hydrostatic Processing Strategies. V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2023

TOKUŞOĞLU Ö.

V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2023, 18-20 September,2023 Edirne-Turkey, Edirne, Türkiye, 18 - 20 Eylül 2023, (Tam Metin Bildiri)

9. The Current Assesments on Value-Added Nutraceutical Products and Devices in Food Industry. V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2023

TOKUŞOĞLU Ö.

V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2023, 18-20 September,2023 Edirne-Turkey, Edirne, Türkiye, 18 - 20 Eylül 2023, (Tam Metin Bildiri)

10. Fruit and Vegetable Based, Dairy-Based Functional Probiotic Beverages, Fortified Beverages with Bioactives: Anticarcinogenic Implications and Commercial Trends. V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2023

TOKUŞOĞLU Ö.

V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2023, 18-20 September,2023 Edirne-Turkey, Edirne, Türkiye, 18 - 20 Eylül 2023, (Tam Metin Bildiri)

11. Food Effervescent Supplements: Manufacturing Strategic Planning for Bioactive Constituent Bioavalilability. V. BALKAN AGRICULTURAL CONGRESS 2023

TOKUŞOĞLU Ö.

V. BALKAN AGRICULTURAL CONGRESS 2023, 20-23 September,2023 Edirne-Turkey, Edirne, Türkiye, 20 - 23 Eylül 2023, (Tam Metin Bildiri)

12. Parsley Powder as Intermediate Product for Nutraceutical Effervescent Supplement - V. BALKAN AGRICULTURAL CONGRESS 2023

TOKUŞOĞLU Ö.

V. BALKAN AGRICULTURAL CONGRESS 2023, 20-23 September,2023 Edirne-Turkey, Edirne, Türkiye, 20 - 23 Eylül 2023, (Tam Metin Bildiri)

13. Black Mulberry Food Supplement as Agribio Consumed Product. V. BALKAN AGRICULTURAL CONGRESS 2023,

TOKUŞOĞLU Ö.

V. BALKAN AGRICULTURAL CONGRESS 2023, 20-23 September,2023 Edirne-Turkey, Edirne, Türkiye, 20 - 23 Eylül 2023, (Tam Metin Bildiri)

14. Innovative Industrial Frying Oil Enhanced with Antioxidant Emulsfier and Antipolymerizing Agent: Fatty Acid Profile and Oil Quality Stability.. V. BALKAN AGRICULTURAL CONGRESS 2023.

TOKUŞOĞLU Ö.

V. BALKAN AGRICULTURAL CONGRESS 2023, 20-23 September,2023 Edirne-Turkey, Edirne, Türkiye, 20 - 23 Eylül 2023, (Tam Metin Bildiri)

15. The Industry 4.0. Assesments of Value-Added Food Products During 2020-22 Period. IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2022, 29-31 August,2022 Edirne-Turkey

TOKUŞOĞLU Ö.

IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2022, 29-31 August,2022 Edirne-Turkey, Edirne, Türkiye, 31 Ağustos 2022, cilt.4, ss.188-190, (Tam Metin Bildiri)

16. Coffee Toxicology and Liver Health: Effects on Processed Coffee Products Oral Presentation IV. BALKAN AGRICULTURAL CONGRESS 2022, 31 Agustos-02 Sept,2022 Edirne-Turkey

TOKUŞOĞLU Ö.

IV. BALKAN AGRICULTURAL CONGRESS 2022, 31 Agustos-02 Sept,2022 Edirne-Turkey, Edirne, Türkiye, 31 Ağustos 2022, cilt.4, ss.997-1003, (Tam Metin Bildiri)

17. High Hydrostatic Pressure (HHP) Processing Strategies on Antioxidant Phenolic Bioactive Components in Foods and Beverages IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2022, 29-31 August,2022 Edirne-Turkey

TOKUŞOĞLU Ö.

IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2022, 29-31 August,2022 Edirne-Turkey, Edirne, Türkiye, 31 Ağustos 2022, cilt.4, ss.209-213, (Tam Metin Bildiri)

18. Manufacturing Strategies on Food Supplements Effervescents and Bioactive Component Retention. IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2022, 29-31 August,2022 Edirne-Turkey

TOKUŞOĞLU Ö.

IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONF. AGBIOL 2022, 29-31 August,2022 Edirne-Turkey, Edirne, Türkiye, 31 Ağustos 2022, cilt.4, ss.1062-1065, (Tam Metin Bildiri)

19. Honey Powder as Intermediate Product Oral Presentation IV. BALKAN AGRICULTURAL CONGRESS 2022, 31 Agustos-02 Sept,2022 Edirne-Turkey

TOKUŞOĞLU Ö.

IV. BALKAN AGRICULTURAL CONGRESS 2022, 31 Agustos-02 Sept,2022 Edirne-Turkey, Edirne, Türkiye, 31 Ağustos - 02 Eylül 2022, cilt.4, ss.992-993, (Tam Metin Bildiri)

20. Citrinin Mycotoxin Risk in Black and Green Table Olives: The Quick Simultaneous Determination with Ochratoxin-A By Novel Extraction and IAC-HPLC. Oral Presentation IV. BALKAN AGRICULTURAL CONGRESS 2022, 31 Agustos-02 Sept,2022 Edirne-Turkey

TOKUŞOĞLU Ö.

IV. BALKAN AGRICULTURAL CONGRESS 2022, 31 Agustos-02 Sept,2022 Edirne-Turkey, Edirne, Türkiye, 31 Ağustos 2022, cilt.4, ss.988-991, (Tam Metin Bildiri)

21. Transmission of Covid-19 in Current Food Systems and Food Safety. PROCEEDINGS OF III. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE AGBIOL 2021 SEPTEMBER 1-3, 2021 p.911-915 ISBN #: 978-975-374-301-3 Trakya University Publisher #: 256

TOKUŞOĞLU Ö.

III. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE AGBIOL 2021, Edirne, Türkiye, 1 - 03 Eylül 2021, ss.911-915, (Tam Metin Bildiri)

22. Value-Added Products in Food Science In terms of Industry 4.0 Applications for Covid-19 Pandemic Duration. PROCEEDINGS OF III. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE AGBIOL 2021 / 1 – 3 SEPTEMBER, 2021, p.916-921 EDIRNE, TURKEY ISBN #: 978-975-374-301-3 Trakya University Publisher #: 256

TOKUŞOĞLU Ö.

III. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE AGBIOL 2021, Edirne, Türkiye, 1 - 03 Eylül 2021, cilt.1, ss.916-921, (Tam Metin Bildiri)

23. Aronia Berry Tea as Antioxidant Functional Bioactive Phenolic Source. III. BALKAN AGRICULTURAL CONGRESS AGRIBALKAN 2021 29 August - 1 September, 2021, Edirne, Turkey www.agribalkan.net ISBN #: 978-975-374-299-3 Trakya University Publisher #: 254

TOKUŞOĞLU Ö.

III. BALKAN AGRICULTURAL CONGRESS AGRIBALKAN 2021 29 August - 1 September, 2021, Edirne, Turkey www.agribalkan.net ISBN #: 978-975-374-299-3 Trakya University Publisher #: 254, Edirne, Türkiye, 29 Ağustos - 01 Eylül 2021, cilt.1, ss.1131-1135, (Tam Metin Bildiri)

24. Public Finance Approaches and Economics in Covid-19 Duration / PROCEEDINGS of the III. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE AGBIOL 2021 01-03 Sept,2021 Edirne-Turkey p/922-928 https://agbiol.org/files/46/editor/files/AGBIOL21_FULL_PROCEEDING_BOOK.pdf ISBN #: 978-975-374-301-3 Trakya University Publisher #: 256

TOKUŞOĞLU Ö.

III. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE AGBIOL 2021, Edirne, Türkiye, 1 - 03 Eylül 2021, cilt.1, ss.922-928, (Tam Metin Bildiri)

25. Aronia Berry Tea as Antioxidant Functional Drink: Bioactive Phenolics By HPLC-DAD and LC-ESIQTOFF-Mass Spectrometry--Proceeding--Journal of Food Health and Technology Innovations, DergiPark Tubutak Publisher

TOKUŞOĞLU Ö.

2nd International Conference on Nutrition Food Science and Technology, April 08-08 2019, AbuDhabi-UAE, Abu Dhabi, Birleşik Arap Emirlikleri, 8 - 10 Nisan 2019, cilt.2, ss.187-192, (Tam Metin Bildiri)

26. Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects. Proceeding Dergipark Tubitak Publisher

TOKUŞOĞLU Ö.

2nd International Conference on Nutrition Food Science and Technology April 08-09 2019, Abu Dhabi, Birleşik Arap Emirlikleri, 8 - 10 Nisan 2019, cilt.2, ss.161-164, (Tam Metin Bildiri)

27. Fruit and Vegetable Based Functional Beverages, Probiotic Dairy Beverages and Fortified Beverages with Bioactives: Anticarcinogenic Implications and Commercial Trends. Proceeding --Journal of Food Health and Technology Innovations

TOKUŞOĞLU Ö.

World Congress on Probiotics Functional Foods and Nutraceuticals, September 09-10 2019, Singapore City, Singapore, Singapore, Singapur, 9 - 11 Eylül 2019, cilt.2, ss.165-168, (Tam Metin Bildiri)

28. Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects

TOKUŞOĞLU Ö.

3rd World Congress on Advances in Food Science Processing and Technologies, May 13-14, 2019 Tokyo Japan, Tokyo, Japonya, 13 - 15 Mayıs 2019, cilt.2, ss.130-133, (Tam Metin Bildiri)

29. Antioxidant and Functional Nutraceutical Treatments Following Minimally Invasive (Robotical) Surgery

TOKUŞOĞLU Ö.

World Congress on Probiotics and Functional Foods. Singapore City. Singapore, Singapore, Singapur, 8 - 11 Eylül 2019, cilt.2, ss.193-196, (Tam Metin Bildiri)

30. Processing and Preserving Strategies on Antioxidant Food Tablets and Supplements. Proceeding- Journal of Food Health and Technology Innovations, DergiPark-Tubitak

TOKUŞOĞLU Ö.

3rd World Congress on Advances in Food Science, Processing, and Technologies, May 13-14 Tokyo, JAPAN, Tokyo, Japonya, 13 - 15 Mayıs 2019, cilt.2, ss.181-184, (Tam Metin Bildiri)

31. Food Tablet Manufacturing Strategies: Research Data on Effervescent Food Supplements. Proceeding- Journal of Food Health and Technology Innovations, Dergipark Tubitak.

TOKUŞOĞLU Ö.

2nd International Conference on NUTRITION FOOD SCIENCE and TECHNOLOGY April 08-09 2019 AbuDhabi, UAE, Abu Dhabi, Birleşik Arap Emirlikleri, 8 - 10 Nisan 2019, cilt.2, ss.177-180, (Tam Metin Bildiri)

32. Mandarin Peel Effervescent : Antioxidant Value-Added ProductProceeding: Journal of Food Health and Technology Innovations

TOKUŞOĞLU Ö.

Food Processing, Safety and Technology- 2018 Chicago September 28-29,USA, CHICAGO, Amerika Birleşik Devletleri, 28 - 29 Eylül 2018, cilt.1, ss.85-94, (Tam Metin Bildiri)

33. Aronia Berry Based New Food Products and Shelf Life Stability StudiesProceeding: Journal of Food Health and Technology Innovations

TOKUŞOĞLU Ö.

Food Processing, Safety and Technology Chicago 28-29 September,2018, USA, CHICAGO, Amerika Birleşik Devletleri, 28 - 29 Eylül 2018, cilt.1, ss.97-100, (Tam Metin Bildiri)

34. Agri Food By-Products Based Functional Products and Supplements

TOKUŞOĞLU Ö.

International Eurasian Congress on Natural Nutrition (NATURAL 2018), Ankara, Türkiye, 12 - 15 Temmuz 2018, cilt.1, ss.435-438, (Tam Metin Bildiri)

35. Agri-Food Chain Wastes and Food By-Products: Importance on NutriFood Chemistry and AnticarcinogenityProceeding: Journal of Food Health and Technology Innovations

TOKUŞOĞLU Ö.

Food Chemistry and Nutrition OMICS 2018, May 16-18, Montreal-CANADA, Montreal, Kanada, 16 - 18 Mayıs 2018, cilt.1, ss.29-33, (Tam Metin Bildiri)

36. Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition-- Proceding: Journal of Food Health and Technology Innovations

TOKUŞOĞLU Ö.

Food Chemistry and Nutrition-OMICS 2018 Congree, Montreal,CANADA, Montreal, Kanada, 16 - 18 Mayıs 2018, cilt.1, ss.1-9, (Tam Metin Bildiri)

37. Innovative Mandarin Peel Effervescent Tablet as Antioxidant and Anticarcinogen Food Supplement--- Proceeding: Journal of Food Health and Technology Effervescent

TOKUŞOĞLU Ö.

Food Chemistry and Nutrition-OMICS 2018, May 16-18, Montreal-CANADA, Montreal, Kanada, 16 - 18 Mayıs 2018, cilt.1, ss.75-80, (Tam Metin Bildiri)

38. Novel Applications in Nutrition and Food Science: Fortificated Vitamins and Polyphenols of Innovative Industrial Foods and Nutraceuticals Proceeding: Journal of Food Health and Technology Innovations

TOKUŞOĞLU Ö.

Nutrition Food Science and Technology-- Dubai UAE- April 16-18,2018, Montreal, Kanada, 16 - 18 Nisan 2018, cilt.1, ss.64-71, (Tam Metin Bildiri)

39. Degumming of Nigella Sativa Oil by Phosphoric Acid

ABALI Y., ŞİMŞEK G., TOKUŞOĞLU Ö., çağlayan b.

19th International Conference on Food Processing Technology, October 23-25, 2017, Paris, France, 23 - 25 Ekim 2017, (Özet Bildiri)

40. Science and Technology Research Facilities of Technoparks(By Depark Technopark Spil Innova LLC)

TOKUŞOĞLU Ö.

BELARUS-TURKEY INNOVATION FORUM - Belarus Polytechnic University, Science and Technology Park, Minsk, Belarus, 14 Aralık 2017, ss.22-23, (Özet Bildiri)

41. Food Shelf Life Stability Innovations in Food Science and Technology

TOKUŞOĞLU Ö.

19th International Conference on Food Processing and Technology--FOOD TECHNOLOGY 2017 Annual Meeting OMICS LLC, Paris, Fransa, 23 - 25 Ekim 2017, (Özet Bildiri)

42. Food Byproduct Based Functional Foods and Powders

TOKUŞOĞLU Ö.

19th International Conference on Food Processing and Technology--FOOD TECHNOLOGY 2017 Annual Meeting OMICS LLC, Paris, Fransa, 23 - 25 Ekim 2017, (Özet Bildiri)

43. Phenolic Bioactive Profiles of Hazelnut Fruit and Hazelnut By-Products: Antioxidant Activity, Antiproliferation Levels on Selected Cancer Cells

TOKUŞOĞLU Ö.

IX.International Congress on HAZELNUT, Samsun, Türkiye, 15 - 19 Ağustos 2017, ss.73, (Özet Bildiri)

44. Functional Food Tablets As Anticancer Support Agents and Application Strategies in Nutrition

TOKUŞOĞLU Ö.

10th World Congress of NUTRITION AND FOOD SCIENCE (NUTRITION2017), Osaka, Japonya, 29 - 31 Mayıs 2017, (Özet Bildiri)

45. Food By-Product Based Food Powders for Functional Nutrition and as Anticancer Agents

TOKUŞOĞLU Ö.

10th World Congress of NUTRITION AND FOOD SCIENCE (NUTRITION2017), Osaka, Japonya, 29 - 31 Mayıs 2017, (Özet Bildiri)

46. Food Phenolics Bioactives and Toxigenic Bioactives Approaches Based on Innovative Selected Food Processing Technologies

TOKUŞOĞLU Ö.

15th International Conference on FOOD PROCESSING & TECHNOLOGY, Roma, İtalya, 27 - 29 Ekim 2016, (Özet Bildiri)

47. Black mulberry Morus nigra phenolics and anticarcinogenity Anti proliferation of black mulberry powder on selected CA lines

TOKUŞOĞLU Ö.

15th Inrternational Conference on Food Pcessing and Technology (FOOD TECHNOLOGY2016), Roma, İtalya, 27 - 29 Ekim 2016, (Özet Bildiri)

48. Antioxidant Activity and Strenght Properties of Sumac Rhus coriaria L Coated Food Contact Paper

BİLDİK A. E., TOKUŞOĞLU Ö.

115th International Conference on Food Processing and Technology, Roma, İtalya, 27 - 29 Ekim 2016, cilt.15, ss.7, (Özet Bildiri)

49. Innovative Industrial Frying Oil Improved with Antioxidant Emulsifier and Antipolymerizing Agent Formula Polar Compounds and Fatty Acid Stability by Repetitive Frying

TOKUŞOĞLU Ö.

OMICS NUTRITION 2016 (5h International Conference and Exhibition on Nutrition), San-Antonio, Kuzey Mariana Adaları, 14 - 16 Eylül 2016, (Özet Bildiri)

50. Nutrition Concept in Current and Future Innovative Foods Relation of Anticancer Foods and Anticancer Components in Foods

TOKUŞOĞLU Ö.

OMICS NUTRITION 2016 (5th International Conference and Exhibition on Nutrition), San-Antonio, Kuzey Mariana Adaları, 14 - 16 Eylül 2016, (Özet Bildiri)

51. Saturated Unsaturated Trans Fatty Acids and Total Oil Quality Indicators of Oils Obtained From Less Salty Black Table Olives Preserved with Vacuum MAP and Gamma Irradiation Technologies

TOKUŞOĞLU Ö., IRMAK Ş.

OMICS NUTRITION 2016 (5th International Conference and Exhibition on Nutrition), San-Antonio, Kuzey Mariana Adaları, 14 - 16 Haziran 2016, (Özet Bildiri)

52. Sofralık Zeytin ve Zeytinyağı SWOT Analizi Zirvesi Bildirgesi

TOKUŞOĞLU Ö.

Turkish Table Olive and Olive Sector Problems, Solutions and New Strategies for 2020" PANEL, İzmir, Türkiye, 04 Aralık 2015

53. Natural Anticarcinogen Phenolic Bioactives in Fruits and Cereals http www mcw edu Calendar Cancer Center Bioactive Chemoprevention and Dietary Cancer Treatments Oct 29 htm

TOKUŞOĞLU Ö.

Bioactive Chemoprevention and Dietary Cancer Treatments Oct. 29, Wisconsin, Amerika Birleşik Devletleri, 29 Ekim 2015, (Özet Bildiri)

54. Food and Plant Bioactive Phenolic Compounds on Prostate Bladder and Colorectal Cancer Cell Proliferation and Apoptosis

TOKUŞOĞLU Ö.

OMICS NUTRITION 2015 (4th International Conference and Exhibition on Nutrition), Chicago, Amerika Birleşik Devletleri, 26 - 28 Ekim 2015, cilt.4, ss.13-14, (Özet Bildiri)

55. Opening Ceremony Lecture of Nutrition Conference as Organizing Chair and Introduction to Nutrition Anticarcinogenic Polyphenols on spesific cancer cells Publishing in Natural Science and Discovery Journal NSD SPECIAL ISSUE OF 2015 OMICS NUTRITION Conference 2016 2 1 Baskıda

TOKUŞOĞLU Ö.

4th International Nutrition 2015 Conference,Chicago, USA, Chicago, Amerika Birleşik Devletleri, 26 - 28 Ekim 2015, cilt.2, (Tam Metin Bildiri)

56. Innovation Technologies on Nutritional Quality and Health

TOKUŞOĞLU Ö.

OMICS NUTRITION 2015 (4th International Conference and Exhibition on Nutrition), Chicago, Amerika Birleşik Devletleri, 26 - 28 Ekim 2015, cilt.4, ss.2-3, (Özet Bildiri)

57. Folic Acid B9 Fortification Strategies By Innovative Microencapsulation

TOKUŞOĞLU Ö.

FOOD TECHNOLOGY 2015 (4th International Conference and Exhibition on Food Processing & Technology), London, Kanada, 7 - 10 Ağustos 2015, cilt.4, ss.22-23, (Özet Bildiri)

58. Opening Ceremony Lecture of Food Technology Conference and Introduction to Food Technology Conference Organizing ChairPublishing in Natural Science and Discovery Journal NSD SPECIAL ISSUE OF LONDON Conference of FOOD TECH 2015 1 4 85 87

TOKUŞOĞLU Ö.

4th International Conference and Exhibition on Food Processing & Technology, Londra, UK, London, Kanada, 7 - 10 Ağustos 2015, cilt.1, ss.85-87, (Tam Metin Bildiri)

59. Introduction to Innovative Food Technologies Improving Fruit Juice and Chocolate Quality and Shelf Life Stability with Novel Ultrasound Processing

TOKUŞOĞLU Ö.

OMICS FOOD TECHNOLOGY 2015 (4th International Conference and Exhibition on Food Processing & Technology), London, Kanada, 7 - 10 Ağustos 2015, cilt.4, ss.3-4, (Özet Bildiri)

60. Trilinolein Levels of the Edible Authentic Olive Oils by HPLC Refractive Index Detection Interactions with Some Analytical Quality and Sensory Properties

TOKUŞOĞLU Ö., YEMİŞ F.

International Conference on Current Technologies in Oils Fats, Jamshoro, Pakistan, 21 - 23 Mart 2011, (Özet Bildiri)

61. Nut Oils and Pastes Microwave Processing and Ultrasound Assisted Extraction on Lipid and Antioxidant Profiles

TOKUŞOĞLU Ö., BOZOĞLU T. F., YEMİŞ F.

International Conference on Current Technologies in Oils Fats, Jamshoro, Pakistan, 21 - 23 Mart 2011, (Özet Bildiri)

62. HPLC Diode Array HPLC DAD and GC MS Detection of Phenolic trans and cis Resveratrol 3 5 4 Trihydroxystilbene in Peanuts and Pistachionuts

TOKUŞOĞLU Ö., MUSTAFA KEMAL Ü., YEMİŞ F.

The XXIXth Symposium Chromatographic Methods of Investigating the Organic Compounds, Katowice-Szczyrk, Poland, 8 - 10 Haziran 2005, (Özet Bildiri)

63. Sol Gel Filosilikat Matrikste İmmobilize Edilmiş Lipaz Kullanımı ile Tavuk Eti Lipidlerinin Tekli Doymamış Yağ Asitlerince TDYA Zenginleştirilmiş Triaçilgliserol TDYA TAG Fraksiyonlarının Gaz Kromatografisi GC ile Belirlenmesi Üzerine Bir Araştırma

TOKUŞOĞLU Ö., ÇABUK M., YEMİŞ F., ÜNAL M. K.

3. Ulusal Kromatografi Kongresi, Isparta, Türkiye, Türkiye, 19 - 21 Haziran 2002, (Özet Bildiri)

Kitaplar 65

1. KİTAP ONSOZ .``GIDA BİLİMLERİNDE BAHARATLAR

TOKUŞOĞLU Ö.

SİDAS Yayıncılık, Çankaya, İzmir., İzmir, 2024

2. BÖLÜM IV.2. BAHARAT BAZLI GIDA TAKVİYESİ GÜVENLİĞİ VE İLAÇ GÜVENLİĞİ - (KISIM IV. BAHARATLARIN GIDA, İLAÇ ve GASTRONOMİDE KULLANIMI)

TOKUŞOĞLU Ö.

KİTAP.``GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi``. Kitap Editör: Prof.Dr. Özlem Tokuşoğlu, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, Çankaya, İzmir., İzmir, ss.56-61, 2024

3. BÖLÜM III.1. BAHARATLARDA TEMEL KİMYASAL KOMPOZİSYON VE BİYOAKTİF ETKEN MADDELER - (KISIM III. BAHARATLARIN KİMYASINA VE ETKEN MADDELERİNE GENEL BAKIŞ)

TOKUŞOĞLU Ö.

4. BÖLÜM IV.1. BAHARATLARDA GIDA GÜVENLİĞİ VE RİSK YÖNETİMİ- (KISIM IV. BAHARATLARIN GIDA, İLAÇ ve GASTRONOMİDE KULLANIMI

TOKUŞOĞLU Ö.

5. BÖLÜM V.3. TARÇIN ve KASİA - (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., İzmir, ss.137-152, 2024

6. BÖLÜM V.2. KIRMIZI BİBER ve ACI BİBER - (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi , TOKUŞOĞLU ÖZLEM, Editör, Sidas Yayincilik, Cankaya, Izmir, İzmir, ss.123-136, 2024

7. BÖLÜM IV.4. BAHARATLAR VE ALERJIENİTE - (KISIM IV. BAHARATLARIN GIDA, İLAÇ ve GASTRONOMİDE KULLANIMI

TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi , TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., İzmir, ss.73-83, 2024

8. BÖLÜM V.4. KARANFİL - (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR : Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., İzmir, ss.153-166, 2024

9. BÖLÜM V.13. SUMAK - KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ

TOKUŞOĞLU Ö., ÇABUK R.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi , TOKUŞOĞLU ÖZLEM, Editör, Sidas Yayincilik. Çankaya, İzmir, İzmir, ss.318-330, 2024

10. BÖLÜM V.7. KÜÇÜK HİNDİSTAN CEVİZİ-MUSKAT- (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

TOKUŞOĞLU Ö., VURAL H.

GIDA BİLİMLERİNDE BAHARATLAR Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., ss.197-214, 2024

11. BÖLÜM II.1. BAHARATLARIN TARİHÇESİ - (KISIM II. BAHARATLARIN TARİHÇESİ, ÜRETİM ve SÜRDÜRÜLEBİLİRLİK)

TOKUŞOĞLU Ö.

KİTAP .``GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi``. Kitap Editör: Prof.Dr. Özlem Tokuşoğlu, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, Çankaya, İzmir., İzmir, ss.16-25, 2024

12. BÖLÜM V.8. SAFRAN - (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

ÇABUK R., TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., İzmir, ss.215-219, 2024

13. BÖLÜM V.1. KARABİBER - KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ

TOKUŞOĞLU Ö., VURAL H.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, Sidas Yayincilik, Cankaya, Izmir, İzmir, ss.93-122, 2024

14. BÖLÜM V.5. ZENCEFİL - (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., İzmir, ss.167-184, 2024

15. BÖLÜM V.12. VANİLYA -KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ Özlem Tokuşoğlu

TOKUŞOĞLU Ö., GÜLER A.

GIDA BİLİMLERİNDE BAHARATLAR : Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi , TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, Cankaya, İzmir., İzmir, ss.308-317, 2024

16. BÖLÜM II.2. BAHARATLAR VE DÜNYA ÜRETİMİ - (KISIM II. BAHARATLARIN TARİHÇESİ, ÜRETİM ve SÜRDÜRÜLEBİLİRLİK)

TOKUŞOĞLU Ö.

KİTAP``GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi``. Kitap Editör: Prof.Dr. Özlem Tokuşoğlu, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, Çankaya, İzmir., İzmir, ss.26-33, 2024

17. BÖLÜM V.6. ZERDEÇAL - (KISIM V. BAHARAT ÇEŞİTLERİ VE DETAYLI İNCELEMELERİ)

TOKUŞOĞLU Ö.

GIDA BİLİMLERİNDE BAHARATLAR: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi, TOKUŞOĞLU ÖZLEM, Editör, SİDAS Yayıncılık, İzmir., İzmir, ss.185-196, 2024

18. Advances in understanding the nutritional profile and health benefits of almonds

TOKUŞOĞLU Ö.

Achieving Sustainable Cultivation of Tree Nuts---Burleigh Dodds Series in Agricultural Series 552 page, Ümit Serdar and Dennis Fulbright, Editör, Burleigh Dodds Series in Agricultural Series, Cambridge, ss.13-23, 2019

19. BOOK: FOOD BY-PRODUCT BASED FUNCTIONAL FOOD POWDERS (The Nutraceuticals: Basic Research/Clinical Application Series Book)

TOKUŞOĞLU Ö.

CRC PRESS TAYLOR AND FRANCIS PUBLISHER, NEWYORK / FLORIDA, 2018

20. CHAPTER 2-Fruit By-Products and Powders as Sources of Functional Bioactive Constituents and Their Utilization Strategies [Chapter 2]

TOKUŞOĞLU Ö.

FOOD BY-PRODUCT BASED FUNCTIONAL FOOD POWDERS (The Nutraceuticals: Basic Research/Clinical Application Series Book), Özlem TOKUŞOĞLU, Editör, CRC PRESS TAYLOR AND FRANCIS PUBLISHER, NEW YORK / FLORIDA, ss.9-45, 2018

21. CHAPTER 10- Nutraceutical Powders as Sources of Anticarcinogenic Vitamins and Carotenoids: Biochemistry and Medical Genomics Approach. [Chapter 10].

TOKUŞOĞLU Ö., PARVİZİ M.

22. CHAPTER 11- Black Mulberry Polyphenolics and Curcuma Curcuminoid Polyphenolics: Nutraceutical Fruit Powders as a Source of Anticancer Agents and Antioxidants. [Chapter 11]

TOKUŞOĞLU Ö.

23. CHAPTER 4- Nutritive Values, Bioactives, and Value-Added Products from Meat and Slaughterhouse By-Products

TOKUŞOĞLU Ö.

24. Spesific Cancer Clinical Studies and Drug Interactions on Nutraceuticals Fruit and Plant Powders

ÜÇER O., TOKUŞOĞLU Ö.

Food By Product Based Functional Food Powders, Özlem Tokuşoğlu, Editör, CRC PRESS TAYLOR AND FRANCIS PUBLISHER, NEW YORK / FLORİDA, ss.151-184, 2018

25. CHAPTER 1-Introduction to Food By-Products and Their Bioactive Roles [Chapter 1]

TOKUŞOĞLU Ö.

26. CHAPTER 5- Seafood By-Product-Based Food Powders: Antioxidative and Anticarcinogen Bioactives and Utilization Strategies [Chapter 5]

TOKUŞOĞLU Ö.

27. CHAPTER 3- Vegetable By-Product-Based Food Powders and Utilizations [Chapter 3].

TOKUŞOĞLU Ö.

28. CHAPTER 6- By-Products from Milk and Dairy Foods: Bioactivity and Utilization. [Chapter 6]

TOKUŞOĞLU Ö.

29. CHAPTER 8- Specific Cancer Clinical Studies and Drug Interactions on Nutraceutical Fruit and Plant Powders [Chapter 8].

TOKUŞOĞLU Ö., ÜÇER O.

30. KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ—KitapDORA YAYINCILIK LTD. ŞTİ., 201 sh. ISBN: 9789752447141 1.Baskı

TOKUŞOĞLU Ö.

DORA YAYINCILIK LTD. ŞTİ., Bursa, Bursa, 2017

31. BÖLÜM 5. Kızartmalık Olarak Kullanılan Yağlar.

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ , DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141 1.Baskı, Özlem Tokuşoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.47-58, 2017

32. BÖLÜM 6. Kızartmalık Yağların İyileştirilmesi.

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ ,DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141 1.Baskı, Özlem Tokuşoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.63-78, 2017

33. BÖLÜM 2- Kızartma İşlemi

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ ,DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141 1.Baskı, Özlem Tokuşoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.5-17, 2017

34. BÖLÜM 3. Kızartma İşlemi Sırasında ve Sonrasında Yağda, Üründe Meydana Gelen Değişmeler.

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ ,DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141 1.Baskı, Özlem Tokuşoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.21-31, 2017

35. BÖLÜM 1.Giriş

TOKUŞOĞLU Ö.

36. BÖLÜM 7. Kızartma İşleminin Optimizasyonu.

TOKUŞOĞLU Ö.

37. BÖLÜM 10. Kızartmalık Olarak Kullanılan Palm Yağının Rafinasyon Isı Derecesine Bağlı Toksikant Oluşturması.

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞ BİLİMİ VE TEKNOLOJİSİ. DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Özlem Tokusoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.171-175, 2017

38. BÖLÜM 4. Kızartmalık Yağ Kalitesinde Proses İle Değişimler.

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ , DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Özlem Tokuşoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.35-44, 2017

39. BÖLÜM 8. Yenilikçi Yağ İle Kızartma Uygulamaları.

TOKUŞOĞLU Ö.

KIZARTMALIK YAĞLAR BİLİMİ VE TEKNOLOJİSİ, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141 1.Baskı, Özlem Tokuşoğlu, Editör, DORA YAYINCILIK LTD.ŞTİ., 201 sh. ISBN: 9789752447141, Bursa, ss.103-131, 2017

40. KIZARTMALIK ATIK YAĞLARIN DEĞERLENDİRİLMESİ ÜZERİNE ÇALIŞMALAR

TOKUŞOĞLU Ö., ABALI Y.

Kızartmalık Yağlar Bilimi ve Teknolojisi, , Editör, Dora, Bursa, ss.139-170, 2017

41. Sofralık Zeytinde Tuz ve Yenilikçi Çalışmalar

TOKUŞOĞLU Ö.

BÖLÜM 21 ÖZEL MEYVE ZEYTİN Kimyası Kalite ve Teknolojisi Genişletilmiş 2 baskı, Özlem Tokuşoğlu, Editör, SİDAS Medya Yayıncılık Ltd.Şti., İzmir, ss.331-354, 2016

42. Sabun ve Zeytinyağlı Sabun

TOKUŞOĞLU Ö.

BÖLÜM 23 ÖZEL MEYVE ZEYTİN Kimyası Kalite ve Teknolojisi Genişletilmiş 2 baskı, Özlem Tokuşoğlu, Editör, SİDAS Medya Yayıncılık Ltd.Şti., İzmir, ss.365-389, 2016

43. Zeytin Yaprağı

TOKUŞOĞLU Ö.

BÖLÜM 20 ÖZEL MEYVE ZEYTİN Kimyası Kalite ve Teknolojisi Genişletilmiş 2 Baskı, Özlem Tokuşoğlu, Editör, SİDAS Medya Yayıncılık Ltd.Şti., İzmir, ss.311-330, 2016

44. Sofralık Zeytin Kalite ve Teknolojisinde Yenilikçi Raf Ömrü Araştırmaları Olarak Modifiye Atmosfer Paketleme (MAP) ve Gamma Işınlama Prosesi

TOKUŞOĞLU Ö., IRMAK Ş.

BÖLÜM 22 ÖZEL MEYVE ZEYTİN Kimyası Kalite ve Teknolojisi Genişletilmiş 2 baskı, Özlem Tokuşoğlu, Editör, SİDAS Medya Yayıncılık Ltd.Şti., İzmir, ss.355-364, 2016

45. Sofralık Zeytin Sektöründe Sorunlar ve Çözüm Önerileri

TOKUŞOĞLU Ö.

BÖLÜM 19 ÖZEL MEYVE ZEYTİN Kimyası Kalite ve Teknolojisi Genişletimiş 2 Baskı, Özlem Tokuşoğlu, Editör, SİDAS Medya Yayıncılık Ltd.Şti., İzmir, ss.299-309, 2016

46. Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi 2015 Sidas Yayıncılık İzmir 232 sh ISBN 9786055267254

TOKUŞOĞLU Ö.

Sidas Yayıncılık, Izmir, İzmir, 2015

47. INTERNATIONAL BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2014 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660

TOKUŞOĞLU Ö., BARRY G S.

CRC PRESS, TAYLOR & FRANCIS, USA, New York, 2015

48. Quality, Safety And Shelf Life Improving in Fruit Juice by Pulsed Electric Fields” [Chapter 17- Part III. Improving Food Quality with Pulse Electric Field (PEF) Technologies]

TOKUŞOĞLU Ö., ISABELLA O. S., OLGA M. B.

Chapter Name Quality Safety And Shelf Life Improving in Fruit Juice by Pulsed Electric Fields Chapter 17 Part III Improving Food Quality with Pulse Electric Field PEF Technologies In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.385-411, 2015

49. Phytochemical Quality, Microbial Stability and Bioactive Profiles of Berry Type Fruits, Grape and Grape By Products with High Pressure Processing” [Chapter 11- Part II. Improving Food Quality with High Pressure Processing (HPP)]

TOKUŞOĞLU Ö., BARRY G S., GUSTAVO V B. C.

Chapter Name Phytochemical Quality Microbial Stability and Bioactive Profiles of Berry Type Fruits Grape and Grape By Products with High Pressure Processing Chapter 11 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.215-250, 2015

50. Liquid Egg Quality By Pulsed Electric Fields (PEF)” [Chapter 18- Part III. Improving Food Quality with Pulse Electric Field (PEF) Technologies].

TOKUŞOĞLU Ö., GUSTAVO V B. C., HOWARD Q Z.

Chapter Name Liquid Egg Quality By Pulsed Electric Fields PEF Chapter 18 Part III Improving Food Quality with Pulse Electric Field PEF Technologies In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.413-425, 2015

51. Fruit Juice Quality Enhancing By High Pressure Technology” [Chapter 7- Part II. Improving Food Quality with High Pressure Processing (HPP)].

TOKUŞOĞLU Ö., BARRY G S., GUSTAVO G B. C.

Chapter Name Fruit Juice Quality Enhancing By High Pressure Technology Chapter 7 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.133-153, 2015

52. Commercial PEF Technologies” [Chapter 19- Part III. Improving Food Quality with Pulse Electric Field (PEF) Technologies]

MICHAEL A K., TOKUŞOĞLU Ö.

Chapter Name Commercial PEF Technologies Chapter 19 Part III Improving Food Quality with Pulse Electric Field PEF Technologies In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.427-453, 2015

53. Kakao İşleme Teknolojisi, Endüstriyel Kakao Üretimi. BÖLÜM 2. Sh: 19-41. Sidas Yayıncılık, Editor: Ozlem Tokusoglu. 232 sh. İzmir ISBN 9786055267254

TOKUŞOĞLU Ö., ARTIK N.

BÖLÜM 2 Kakao İşleme Teknolojisi Endüstriyel Kakao Üretimi Kitap Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi, TTokusoglu Ozlem, Editör, Sidas Yayıncılık, Izmir, İzmir, ss.19-41, 2015

54. Kakao, Çikolata ve Sağlık. Sh: 105-122. BÖLÜM 5. Sidas Yayıncılık, Editor: Ozlem Tokusoglu. 232 sh. İzmir ISBN 9786055267254

TOKUŞOĞLU Ö.

BÖLÜM 5 Kakao Çikolata ve Sağlık Kitap Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi, Tokusoglu Ozlem, Editör, Sidas Yayıncılık, Izmir, İzmir, ss.105-122, 2015

55. The Improving Quality and Shelf Life of Table Eggs and Table Olives By High Pressure Processing ” [Chapter 12- Part II. Improving Food Quality with High Pressure Processing (HPP)].

TOKUŞOĞLU Ö., GUSTAVO V B. C.

Chapter Name The Improving Quality and Shelf Life of Table Eggs and Table Olives By High Pressure Processing Chapter 12 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.251-298, 2015

56. High Pressure Processing on Bioactive Components of Foods ” [Chapter 2- Part II. Improving Food Quality with High Pressure Processing (HPP)]

TOKUŞOĞLU Ö.

Chapter Name High Pressure Processing on Bioactive Components of Foods Chapter 2 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.11-31, 2015

57. Çikolata Üretim Teknolojisi, Endüstriyel Çikolata Eldesi: Çikolata Bileşimi ve Çikolata Tipleri. BÖLÜM 3. Sh: 44-65. Sidas Yayıncılık, Editor: Ozlem Tokusoglu. 232 sh. İzmir ISBN 9786055267254

TOKUŞOĞLU Ö.

BÖLÜM 3 Çikolata Üretim Teknolojisi Endüstriyel Çikolata Eldesi Çikolata Bileşimi ve Çikolata Tipleri Kitap Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi, Tokusoglu Ozlem, Editör, Sidas Yayıncılık, Izmir, İzmir, ss.44-65, 2015

58. High Pressure Processing on Improved Dairy Food Quality” [Chapter 3- Part II. Improving Food Quality with High Pressure Processing (HPP)]

TOKUŞOĞLU Ö., BARRY G S., GUSTAVO V B. C.

Chapter Name High Pressure Processing on Improved Dairy Food Quality Chapter 3 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.33-62, 2015

59. Food Allergies: High Pressure Processing Effects on Food Allergens and Allergenity ” [Chapter 14- Part II. Improving Food Quality with High Pressure Processing (HPP)]

TOKUŞOĞLU Ö., FARUK T B.

Chapter Name Food Allergies High Pressure Processing Effects on Food Allergens and Allergenity Chapter 14 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.319-340, 2015

60. Introduction to Improving Food Quality by Novel Food Processes ”(Chapter 1 - Part I. Introduction).

TOKUŞOĞLU Ö., BARRY G T.

Chapter Name Introduction to Improving Food Quality by Novel Food Processes Chapter 1 Part I Introduction In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.3-7, 2015

61. Kakao, Çikolata ve Kalite. Sh: 125-192. BÖLÜM 6. Sidas Yayıncılık, Editor: Ozlem Tokusoglu. 232 sh. İzmir ISBN 9786055267254

TOKUŞOĞLU Ö., FARUK T B.

BÖLÜM 6 Kakao Çikolata ve Kalite Kitap Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi, Tokusoglu Ozlem, Editör, Sidas Yayıncılık, Izmir, İzmir, ss.125-192, 2015

62. High Pressure Processing (HPP) on Freshness, Shelf life Quality of Meat Products and Value-Added Meat Products” [Chapter 5- Part II. Improving Food Quality with High Pressure Processing (HPP)].

TOKUŞOĞLU Ö., HALIL V.

Chapter Name High Pressure Processing HPP on Freshness Shelf life Quality of Meat Products and Value Added Meat Products Chapter 5 Part II Improving Food Quality with High Pressure Processing HPP In BOOK IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES 2015 Book Ed Özlem Tokuşoğlu Barry G Swanson CRC Press Taylor Francis Group Boca Raton Florida USA 350 page ISBN 9781466507241 Cat K14660, TOKUSOGLU O & SWANSON BG, Editör, CRC PRESS, TAYLOR & FRANCIS, USA, New York, ss.85-110, 2015

63. Kakao Meyvesi Hakkında ve Çikolatanın Tarihine Bakış. BÖLÜM 1. Sh: 1-17. Sidas Yayıncılık, Editor: Ozlem Tokusoglu. 232 sh. İzmir ISBN 9786055267254

TOKUŞOĞLU Ö.

BÖLÜM 1 Kakao Meyvesi Hakkında ve Çikolatanın Tarihine Bakış Kitap Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi, ozlem Tokusoglu, Editör, Sidas Yayıncılık, İzmir, İzmir, ss.1-17, 2015

64. Kakao ve Çikolatada Biyoaktif Bileşenler: Antioksidan Polifenollerin Profili ve Metilksantinler. BÖLÜM 4. Sh: 67-101. Sidas Yayıncılık, Editor: Ozlem Tokusoglu. 232 sh. İzmir ISBN 9786055267254

TOKUŞOĞLU Ö.

BÖLÜM 4 Kakao ve Çikolatada Biyoaktif Bileşenler Antioksidan Polifenollerin Profili ve Metilksantinler Kitap Kakao Çikolata ve Çikolatalı Ürünler Ürünler Bilimi ve Teknolojisi, , Editör, Sidas Yayıncılık, Izmir, İzmir, ss.67-101, 2015