Author

Aslı Aksoy

Observed name: Aslı AKSOY

Institution: Haliç University

Observed institutions: Haliç University, Yıldız Technical University, Istanbul Technical University

ORCID: 0000-0002-7775-6514

Observed ORCID: 0000-0002-7775-6514

OpenAlex ID: A5018817672

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

2019 · Aslı Aksoy, Salih Karasu, et al. · Foods · 158

Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system

2024 · Halime Pehlivanoğlu, Aslı Aksoy, et al. · Food Chemistry · 9

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

2024 · Halime Pehlivanoğlu, Zeynep Sunal, et al. · Tekirdağ Ziraat Fakültesi Dergisi · 8

Effect of Oleogel type and Spirulina enrichment on glyoxal (GO), methylglyoxal (MGO) and malondialdehyde (MDA) formation in vegan meatball analogues

2025 · Halime Pehlivanoğlu, Çetin Yağcılar, et al. · Food Chemistry · 5

Sensory evaluation of sourdough breads produced with the addition of several flours

2025 · Aslı Aksoy, Çağıl Suleymanzade · Turkish Journal of Agriculture - Food Science and Technology · 1

The Psychological Effects of Color on Consumers in the Gastronomy Sector

2026 · Aslı Aksoy, Esma Talay · International Journal of Gastronomy Research

Bazi Taze Sebzeler Ve Çi̇ğ Tavuk Eti̇nde Yüzey Dekontami̇nasyonu Uygulamalarinin İncelenmesi̇

2018 · Aslı AKSOY, Necla ARAN · Journal of Awareness

Works count: 7

Citation count: 181

H-index: 4

I10-index: 1