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Application of TD-NMR and Magnetic Resonance Imaging techniques on foods.

Our Team

Dr. Mecit Halil Oztop

Experienced Researcher

mecit@metu.edu.tr

Sirvan Sultan Uguz

Early Stage Researcher

sultan.uguz@metu.edu.tr

Baris Ege Gulenc

Early Stage Researcher

ege.gulenc@metu.edu.tr

Esmanur Ilhan

Early Stage Researcher

esmanur@metu.edu.tr

Hilmi Eriklioglu

Early Stage Researcher

eriklioglu.hilmi@metu.edu.tr

Ayşe Sultan Kurt

Early Stage Researcher

aysesultankurt@gmail.com

Ozan Tas

Early Stage Researcher

ozantas@metu.edu.tr

Publications

  • Pocan, P., Ilhan, E., & Oztop, M. H. (2019). Effect of D-Psicose Substitution on Gelatin Based Soft Candies: A TD-NMR Study. Magnetic Resonance in Chemistry, (October 2018), 1–13. https://doi.org/10.1002/mrc.4847.
  • Grunin, L., Oztop, M. H., Guner, S., & Baltaci, S. F. (2019). Exploring the Crystallinity of Different Powder Sugars Through Solid Echo and Magic Sandwich Echo Sequences. Magnetic Resonance in Chemistry. https://doi.org/10.1002/mrc.4866.
  • Cikrikci, S., & Oztop, M. H. (2016). Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems. Food Engineering Reviews, V. https://doi.org/10.1007/s12393-016-9152-4.
  • Cikrikci, S., Yucekutlu, M., Mert, B., & Oztop, M. H. (2017). Physical characterization of low-calorie chocolate formulations. Journal of Food Measurement and Characterization, 11(1), 41–49. https://doi.org/10.1007/s11694-016-9369-1.
  • Efe, N., Bielejewski, M., Tritt-Goc, J., Mert, B., & Oztop, M. H. (2019). NMR relaxometry study of gelatin based low-calorie soft candies. Molecular Physics, 117(7–8), 1034–1045. https://doi.org/10.1080/00268976.2018.1564392.