2026
Davran Bulut, S., Yaktubay Döndaş, N., Koçhan, S., Arslan, B. N., Tamer, M. A., Osmani, M., Baraketi, S., Khwaldia, K., Zhang, Z., Döndaş, H. A., Esatbeyoglu, T., Katikou, P., & Ozogul, F. (2026). Marine Bioactive Compounds from Functional Seafoods: Pharmacological Mechanisms and Health Applications. Marine drugs, 24(3), Artikel 116. https://doi.org/10.3390/md24030116
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Fatima, B. I., Akhtar, S., Khan, M. Z., Qamar, M., Ismail, T., Saeed, W., Assadpour, E., Esatbeyoglu, T., & Jafari, S. M. (2026). Valorization of banana biomass: Nutritional and phytochemical insights with applications in food and allied industries. eFood, 7(2), Artikel e70143. https://doi.org/10.1002/efd2.70143
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Gundogan, R., Can Karaca, A., Walia, S. K., Gök, R., & Esatbeyoglu, T. (2026). Emulsion-templated walnut oil oleogels stabilized by Maillard reaction-treated common bean protein as a solid fat substitute in bakery products. Food Hydrocolloids, 181, Artikel 112937. Vorzeitige Online-Publikation. https://doi.org/10.1016/j.foodhyd.2026.112937
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Harahap, I. A., Suliburska, J., Weber, D., & Esatbeyoglu, T. (2026). Ultrasound pretreatment and fermentation temperature improve phytochemical, antioxidant capacity, and mineral bioaccessibility in tempeh under simulated digestion. Ultrasonics Sonochemistry, 125, Artikel 107738. https://doi.org/10.1016/j.ultsonch.2026.107738
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Khan, M. Z., Akhtar, S., Ismail, T., Ashfaq, A., Usama, M., Qamar, M., & Esatbeyoglu, T. (2026). Nutritional, phytochemical, antioxidant, and antimicrobial properties of Daucus carota L. (black carrot) extracts and their application in functional yogurt development. Applied Food Research, 6(1), Artikel 102086. https://doi.org/10.1016/j.afres.2026.102086
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Köpsel, M., Kostka, T., & Esatbeyoglu, T. (2026). In vitro testing of artificial sweeteners with apple and chokeberry fruit juice extracts for intestinal permeability and glucose uptake. ACS Omega, 11(14), 21577-21589. https://doi.org/10.1021/acsomega.5c06005
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Koraqi, H., Petkoska, A. T., Trajkovska-Broach, A., Sopa, D., Khalid, W., & Esatbeyoglu, T. (2026). Analysis of the Mediterranean and ketogenic diet CO2 footprint. Measurement: Food, 21, Artikel 100277. https://doi.org/10.1016/j.meafoo.2026.100277
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Korma, S. A., Hussain, A., Rehman, A., Siddique, F., Zulfiqar, N., Komal, M., Firdous, N., Fahmy, M. A., Esatbeyoglu, T., & Mehany, T. (2026). Collagen as a sustainable multifunctional protein: Sources, extraction strategies, applications, and future perspectives in food, cosmetic, and biomedical fields. Applied Food Research, 6(1), Artikel 102151. https://doi.org/10.1016/j.afres.2026.102151
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Kuley, F., Takadas, F., Sakarya, Y., Özkütük, S., Kuley, E., Ucar, Y., Durmus, M., Özoğul, Y., Esatbeyoglu, T., & Özogul, F. (2026). Enhanced preservation of sardine fillets using α-terpineol-based nanoemulsions: Antibacterial and antioxidant effects. Applied Food Research, 6(1), Artikel 102174. https://doi.org/10.1016/j.afres.2026.102174
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Kumar, P., Dahatonde, D., Khalid, W., Helle, C., Nallamilli, T., & Esatbeyoglu, T. (2026). Low-pressure cold plasma-induced structural reinforcement of pea protein-alginate complexes to improve encapsulation and stability of cinnamon essential oil-loaded microcapsules. Food Hydrocolloids, 178, Artikel 112615. Vorzeitige Online-Publikation. https://doi.org/10.1016/j.foodhyd.2026.112615
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