Items where Division is "Food Research Group" and Year is 2025
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Delihasan Sonay, F. 
ORCID: https://orcid.org/0000-0002-0511-4782, Karslı, B. ORCID: https://orcid.org/0000-0002-3944-6988, Çağlak, E. ORCID: https://orcid.org/0000-0002-7376-1359, Kara, A., Öğretmen, Ö. Y. ORCID: https://orcid.org/0000-0002-1767-2693 and Kobya, O. ORCID: https://orcid.org/0000-0002-9788-4644
(2025)
Development of three different anchovy-based fast-food products (toast, burger, and pizza): comparative analysis of sensory and proximate properties.
Foods, 14 (19).
3329.
ISSN 2304-8158
doi: 10.3390/foods14193329
I
Ijod, G., Nawawi, N. I. M., Qoms, M. S., Rashedi Ismail Fitry, M., Rahim, M. H. A., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Sulaiman, R., Adzahan, N. M. and Azman, E. M.
(2025)
Synergistic effects of intermolecular copigmentation and high-pressure processing on stabilizing mangosteen pericarp anthocyanins.
Food Chemistry, 480.
143888.
ISSN 0308-8146
doi: 10.1016/j.foodchem.2025.143888
R
Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Green, A. and Mariner, T.
(2025)
Assessment approach at programme level: a case study in food science.
Practitioner Research in Higher Education, 16 (1).
pp. 22-34.
Z
Zhang, X., Li, R., Zhang, M., Zhang, W., Yang, Y., Zheng, H., Luo, M., Li, B. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2025)
Development of a plant-based whipped cream using wheat gliadin colloid particles as a substitute for sodium caseinate: whipping performance, physical characteristics and oral friction behaviour.
Food Hydrocolloids, 168.
111561.
ISSN 1873-7137
doi: 10.1016/j.foodhyd.2025.111561