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Fatmagül Hamzaoğlu

Observed names: F. Hamzaoğlu, Fatmagul Hamzaoglu, Fatmagul Hamzaoglu Hanim Sevindik Mehmet Ozkan, Fatmagul Hamzaoglu Meltem Turkyilmaz, Fatmagul Hamzaoglu Meltem Turkylmaz
ORCID: 0000-0002-7551-3500
Observed ORCID: 0000-0002-7551-3500
OpenAlex ID: A5012742108
Effects of sucrose and copigment sources on the major anthocyanins isolated from sour cherries
2018 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food Chemistry · 34
Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend
2021 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food Chemistry · 29
Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations
2021 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food Chemistry · 19
Effect of SO 2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage
2018 · Fatmagül Hamzaoğlu, Meltem Türkyılmaz, et al. · Journal of the Science of Food and Agriculture · 19
Increase in colour stability of pomegranate juice against 5‐hydroxymethylfurfural ( HMF ) through copigmentation with phenolic acids
2023 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Journal of the Science of Food and Agriculture · 13
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Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation
2019 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · International Journal of Food Science & Technology · 13
Soil-driven terroir: Impacts on Vitis vinifera L. 'Karasakiz' wine quality and phenolic composition
2025 · Nesrin Merve Çelebi Uzkuç, Hasan Uzkuç, et al. · Journal of Food Composition and Analysis · 12
A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain
2024 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food and Bioproducts Processing · 8
Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics–exploring benefits for gel and emulsion-based vegan foods
2025 · Pelin Barış Kavur, Damla Öykü Şahin, et al. · International Journal of Biological Macromolecules · 6
Enhancement of colour density and anthocyanin stability in pomegranate juice against 5-hydroxymethylfurfural at different concentrations by amino acid copigmentation during storage
2024 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Journal of Food Composition and Analysis · 6
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Amino acid profile and content of dried apricots containing SO 2 at different concentrations during storage
2018 · F. Hamzaoğlu, M. Türkyılmaz, et al. · Quality Assurance and Safety of Crops & Foods · 6
Enzimatically induced copigmentation in pomegranate juice concentrate during storage
2025 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Applied Food Research · 5
Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease”
2024 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food and Bioproducts Processing · 5
Use of tannase, paraoxonase-1 and cysteine protease as means to enhance copigmentation but reduce astringency in pomegranate juice
2025 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food Chemistry · 3
An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”
2025 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Food Chemistry · 3
Increase in Color Stability through Amino Acid Copigmentation in Pomegranate Juice during Storage
2025 · Fatmagül Hamzaoğlu, Meltem Türkyılmaz, et al. · ACS Food Science & Technology · 2
Colour of reconstituted pomegranate–orange juice blends: impact of amino acid copigmentation
2026 · Fatmagül Hamzaoğlu, Meltem Türkyılmaz, et al. · Journal of the Science of Food and Agriculture · 1
Hydroxymethylfurfural (HMF) and Safety
2025 · Fatmagul Hamzaoglu, Sena Bakir · CRC Press eBooks · 1
Use of hydrogen peroxide to remove sulfur dioxide from over-sulfite dried apricots
2017 · Fatmagul Hamzaoglu Meltem Turkyilmaz, Mehmet Özkan · Journal of Food Processing & Technology · 1
Enzymatıc modulatıon of reconstıtuted pomegranate juıce to ıdentıfy composıtıonal drıvers of turbıdıty and sedımentatıon
2026 · Meltem Türkyılmaz, Fatmagül Hamzaoğlu, et al. · Journal of Food Measurement & Characterization
Correction: Investigating the Effect of Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend
2026 · Fatmagül Hamzaoğlu · Food Biophysics
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Investigating the Effect of Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend
2026 · Fatmagül Hamzaoğlu · Food Biophysics
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Thermal stabilities of lycopene and β-carotene in pink grapefruit juice and tomato pulp
2017 · Fatmagul Hamzaoglu Hanim Sevindik Mehmet Ozkan, Meltem Türkyılmaz · Journal of Food Processing & Technology
Kuru kayısıların şeker, aminoasit, hidroksimetilfurfural ve Furosin içeriğinde depolama boyunca meydana gelen değişim üzerine SO2 konsantrasyonunun etkisi
2016 · Fatmagül Hamzaoğlu
Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots
2015 · Fatmagul Hamzaoglu Meltem Turkylmaz, Mehmet Özkan · CINECA IRIS Institutial research information system (University of Pisa)
Works count: 25
Citation count: 186
H-index: 8
I10-index: 7
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