Ali Ubeyitogullari

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 11

Top Topics

Antimicrobial Resistance

Health Risk Assessment

Top Venues

Comprehensive reviews in food science and food safety

Food science & nutrition

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Allyson N Hamilton, Razieh S Mirmahdi, Ali Ubeyitogullari, Chetanjot K Romana, Jamie I Baum, Kristen E Gibson
From bytes to bites: Advancing the food industry with three-dimensional food printing. Comprehensive reviews in food science and food safety 23 (1) (2024)
Nafisa Sadaf, Arda Tuhanioglu, Navam Hettiarachchy, Ali Ubeyitogullari
Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins. RSC advances 14 (9) (2024)
Allyson N Hamilton, Razieh S Mirmahdi, Ali Ubeyitogullari, Chetanjot K Romana, Jamie I Baum, Kristen E Gibson
From bytes to bites: Advancing the food industry with three-dimensional food printing. Comprehensive reviews in food science and food safety 23 (1) (2024)
Allyson N Hamilton, Razieh S Mirmahdi, Ali Ubeyitogullari, Chetanjot K Romana, Jamie I Baum, Kristen E Gibson
From bytes to bites: Advancing the food industry with three-dimensional food printing. Comprehensive reviews in food science and food safety 23 (1) (2024)
Nafisa Sadaf, Arda Tuhanioglu, Navam Hettiarachchy, Ali Ubeyitogullari
Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins. RSC advances 14 (9) (2024)
Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, Ali Ubeyitogullari
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach. Food science & nutrition 12 (1) (2023)
Safoura Ahmadzadeh, Taylor Clary, Alex Rosales, Ali Ubeyitogullari
Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach. Food science & nutrition 12 (1) (2023)
Safoura Ahmadzadeh, Matthias Dixily R Lenie, Razieh Sadat Mirmahdi, Ali Ubeyitogullari
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds. Critical reviews in food science and nutrition (2023)
Sriloy Dey, Navam S Hettiarachchy, Ali A Bisly, Kaushik Luthra, Griffiths G Atungulu, Ali Ubeyitogullari, Leandro Angel Mozzoni
Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology. Journal of food science 87 (11) (2022)
Safoura Ahmadzadeh, Ali Ubeyitogullari
Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System. Foods (Basel, Switzerland) 11 (7) (2022)
Ali Ubeyitogullari, Safoura Ahmadzadeh, Gurshagan Kandhola, Jin-Woo Kim
Polysaccharide-based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities. Comprehensive reviews in food science and food safety 21 (6) (2022)