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Salih Aksay

Observed names: AKSAY, Salih, Aksay, Salih, S. Aksay, SALIH AKSAY, Salih AKSAY, Üyesi), Salih Aksay (Dr. Öğr.
ORCID: 0000-0002-6068-6628
Observed ORCID: 0000-0002-6068-6628
OpenAlex ID: A5037850241
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
2009 · J.I. Boye, S. Aksay, et al. · Food Research International · 826
Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration
2009 · Martin Mondor, Salih Aksay, et al. · Innovative Food Science & Emerging Technologies · 121
Effect of Storage Temperature on the Stability of Anthocyanins of a Fermented Black Carrot (Daucus carota var. L.) Beverage: Shalgam
2004 · Nuzhet Turker, Salih Aksay, et al. · Journal of Agricultural and Food Chemistry · 115
Determination of changes in some characteristics of persimmon during dehydration at different temperatures
2004 · A. Akyıldız, S. Aksay, et al. · Journal of Food Engineering · 54
Optimization of protein recovery by foam separation using response surface methodology
2006 · S. Aksay, G. Mazza · Journal of Food Engineering · 41
The effects of fermentation on the thermostability of the yellow-orange pigments extracted from cactus pear ( Opuntia ficus-indica )
2001 · N. Turker, Yalçin Coşkuner, et al. · European Food Research and Technology · 30
Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of Spirulina platensis
2021 · Rıdvan Arslan, Salih Aksay · Journal of Food Processing and Preservation · 22
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Effect of pH and temperature on the thermostability of prickly pear (Opuntia ficus-indica) yellow-orange pigments
2000 · Y. Coskuner, N. Turker, et al. · Food / Nahrung · 20
Some Physicochemical Properties of the Whole Fruit Mandarin Jam
2018 · Salih Aksay, Habip Tokbaş, et al. · Turkish Journal of Agriculture - Food Science and Technology · 19
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A Study on the Relation Between Anthocyanin Content and Product Quality: Shalgam as a Model Beverage
2007 · NUZHET TURKER, SALIH AKSAY, et al. · Journal of Food Quality · 18
Some Physical Fruit Properties of Cactus Pear (Opuntia spp) That Grow Wild in the Eastern Mediterranean Region of Turkey
2004 · Yalç n Co kuner Er an Karababa, Salih Aksay · Journal of the Professional Association for Cactus Development · 18
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Determination of bioactive properties of protein and pigments obtained from Spirulina platensis
2020 · Rıdvan Arslan, Evren Caglar Eroglu, et al. · Journal of Food Processing and Preservation · 17
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Purification and characterization of polyphenol oxidase from myrtle berries (Myrtus communis L.)
2022 · Fırat Çınar, Salih Aksay · Journal of Food Measurement & Characterization · 16
Purification and Characterization of Polyphenol Oxidase From Goldnugget Loquat (eriobotrya Japonica Cv. Goldnugget)
2011 · AYSUN ŞENER, M. ÜMIT ÜNAL, et al. · Journal of Food Biochemistry · 14
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Determination of physical and phytochemical properties of prickly pear ( Opuntia ficus‐indica L.)
2021 · Evren Caglar Eroglu, Rıdvan Arslan, et al. · Journal of Food Processing and Preservation · 6
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Angiotensin-Converting Enzyme (ACE) Inhibitory Effects of Hazelnut Protein Hydrolysate Prepared Using Pepsin
2017 · Evren Caglar Eroglu, Salih Aksay · Indian Journal of Pharmaceutical Education and Research · 5
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Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
2008 · Asiye Akyildiz, Feyza Kiroglu Zorlugenc, et al. · International Journal of Food Engineering · 5
In food safety control overview of using Real-Time PCR
2022 · Erdem ARTUVAN, Salih AKSAY · Biotech Studies · 4
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Physiochemical Properties and Ace Inhibitory Capacity of Hazelnut Protein Isolate and Hydrolysates
2020 · EVREN CAGLAR EROGLU, Kamuran Oztop, et al. · Journal of Microbiology Biotechnology and Food Sciences · 4
Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures
2020 · Hasan Tanguler, Adnan Bozdogan, et al. · Journal of Food Processing and Preservation · 4
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Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines
2022 · Salih Aksay, Rıdvan Arslan, et al. · FOOD ANALYTICA GROUP · 3
Optimization and Bioaccessibility Evaluation of Black Myrtle ( Myrtus communis L.) Juice: Antioxidant Properties and Processing Effects
2026 · Fırat Çınar, Salih Aksay · Chemistry & Biodiversity · 2
Increasing Antihypertensive (ACE Inhibitory) and Antioxidant Activity (DPPH, ABTS and FRAP) Potentials of Spirulina platensis Protein by Proteolytic Hydrolysis
2025 · Rıdvan Arslan, Salih Aksay, et al. · Turkish Journal of Agriculture - Food Science and Technology · 1
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Spirulina’dan (Spirulina platensis) Klorofil-a ve Fikosiyanin Pigment Ekstraksiyonuna Ultrasonikasyon Süresinin Etkisi
2018 · Salih AKSAY, Rıdvan ARSLAN · Akademik Gıda · 1
Effect of enzymatic hydrolysis and in vitro gastrointestinal digestion on the phenolic profile and bioaccessibility of protein hydrolysates from Spirulina platensis
2026 · Rıdvan Arslan, Salih Aksay · Food Bioscience
Works count: 40
Citation count: 1,368
H-index: 14
I10-index: 14
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