Publications by authors named "Recep Gunes"

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Effect of atmospheric pressure cold plasma on aflatoxins in mixed nuts: A comparative study using natural and spiked samples.
Mithat Dinç, Murat Taşan, Ibrahim Palabiyik, Muhammed Talha Akbulut, Recep Gunes

Food Chem· December 2025

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Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage.
Aslihan Cevik Ozkir, Ahmet Sukru Demirci, Harun Uran, Recep Gunes, Berkay Kopuk

Food Technol Biotechnol· October 2025

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In vitro gastrointestinal digestion of anthocyanins from marshmallows enriched with blackthorn fruit powders obtained by convective hot air and freeze drying treatments.
Recep Gunes

Food Res Int· March 2025

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A preliminary study on the use of phycocyanin as a natural blue color source in toffee-type soft candy: Effect of storage temperature and pigment concentration.
Recep Gunes, Ibrahim Palabiyik, Sefik Kurultay

Food Sci Nutr· October 2024

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Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling.
Mümin Alaçam, Merve Çinsar, Recep Gunes, Esra Bölük, Didem Sözeri Atik

Food Chem· June 2024

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Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.
Esra Bölük, Esra Akdeniz, Recep Gunes, Ibrahim Palabiyik, Nevzat Konar

J Food Sci· May 2024

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Clinical comparisons of different fixed orthodontic retainers.
Recep Onur Güneş, Gülşilay Sayar, Hilal Toygar

Dental Press J Orthod· February 2023

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Soft confectionery products: Quality parameters, interactions with processing and ingredients.
Recep Gunes, Ibrahim Palabiyik, Nevzat Konar, Omer Said Toker

Food Chem· August 2022

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Cold plasma modification of food macromolecules and effects on related products.
Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik

Food Chem· July 2022

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Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums.
Ayşe Özdoğan, Recep Gunes, Ibrahim Palabiyik

J Sci Food Agric· November 2019

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