Autori: Ozogul Fatih
| Naslov | Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives (Review) |
| Autori | Cicek Semra Yilmaz Mustafa Tahsin Dapcevic-Hadnadjev Tamara Tadesse Eskindir Endalew Kulawik Piotr Ozogul Fatih |
| Info | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, (2024), vol. 23 br. 4, str. - |
| Projekat | Scientific Research Project Office of Cukurova University; [FBA-2022-15153] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Exploitation of microbial activities at low pH to enhance planetary health (Review) |
| Autori | Atasoy Merve Ordonez Avelino Alvarez Cenian Adam Djukic-Vukovic Aleksandra P Lund Peter A Ozogul Fatih Trcek Janja Ziv Carmit De Biase Daniela |
| Info | FEMS MICROBIOLOGY REVIEWS, (2024), vol. 48 br. 1, str. - |
| Projekat | Sapienza University of Rome [CA18113]; COST (European Cooperation in Science and Technology) |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods (Review) |
| Autori | Dobrijevic Dejan  Pastor Kristian A Nastic Natasa M Ozogul Fatih Krulj Jelena A Kokic Bojana M Bartkiene Elena Rocha Joao Miguel Kojic Jovana S
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| Info | MOLECULES, (2023), vol. 28 br. 12, str. - |
| Projekat | Ministry of Science, Technological Development, and Innovation of the Republic of Serbia [451-03-47/2023-01/200222, 451-03-47/2023-01/200134]; COST Action [18101] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Starch-based noodles: Current technologies, properties, and challenges (Review) |
| Autori | Bangar Sneh Punia Ali N Afzal Olagunju Aderonke Ibidunni Pastor Kristian A Ashogbon Adeleke Omodunbi Dash Kshirod K Lorenzo Jose M Ozogul Fatih
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| Info | JOURNAL OF TEXTURE STUDIES, (2023), vol. 54 br. 1, str. 21-53 |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge (Review) |
| Autori | Yilmaz Birsen Bangar Sneh Punia Echegaray Noemi Suri Shweta Tomasevic Igor B Manuel Lorenzo Jose Melekoglu Ebru Rocha Joao Miguel Ozogul Fatih
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| Info | MICROORGANISMS, (2022), vol. 10 br. 4, str. - |
| Projekat | PRIMA program under project BioProMedFood [2019-SECTION2-4, 1467]; European UnionEuropean Commission; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [N-UPAG 119N492]; COST ActionEuropean Cooperation in Science and Technology (COST) [18101]; health promoting, sensorial perception and consumers' behaviour"; COST (European Cooperation in Science and Technology)European Cooperation in Science and Technology (COST); COST is a funding agency for research and innovation networks [LA/P/0045/2020 (ALiCE), UIDB/00511/2020-UIDP/00511/2020]; national funds through FCT/MCTES (PIDDAC)Portuguese Foundation for Science and Technology [PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer]; FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizacao (POCI); national funds (PIDDAC) through FCT/MCTESPortuguese Foundation for Science and Technology |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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