Aziz R. Tekin

Ankara, Turkey

Last Updated: 09/26/2026

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Found 15 publications

Changes in 3-chloro-1,2-propanediol and glycidyl esters content during post-bleaching of palm olein.

Changes in 3-chloro-1,2-propanediol and glycidyl esters content during post-bleaching of palm olein.

Journal: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Published: February 04, 2026

Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol esters.

Food emulsion characteristics influence the release and absorption of 3-chloropropane-1,2-diol esters.

Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

Published: August 18, 2025

Evaluation of Oxidative Stability and Quality Parameters of Sunflower Oil Enriched With Different Levels of Retinyl Palmitate Under Different Storage Conditions.

Evaluation of Oxidative Stability and Quality Parameters of Sunflower Oil Enriched With Different Levels of Retinyl Palmitate Under Different Storage Conditions.

Journal: Food science & nutrition

Published: February 25, 2025

Furan formation in some vegetable oils during heat treatments.

Furan formation in some vegetable oils during heat treatments.

Journal: Food chemistry

Published: February 09, 2021

Genetic basis and hematologic manifestations of sitosterolemia in a group of Turkish patients.

Genetic basis and hematologic manifestations of sitosterolemia in a group of Turkish patients.

Journal: Journal of clinical lipidology

Published: November 01, 2020

Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace.

Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace.

Journal: Food chemistry

Published: June 09, 2020

Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation.

Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation.

Journal: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Published: January 10, 2020

Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil.

Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil.

Journal: Journal of food science and technology

Published: May 07, 2019

Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.

Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.

Journal: Journal of food science and technology

Published: October 22, 2018

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.

Journal: Journal of food science and technology

Published: May 27, 2018

Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise.

Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise.

Journal: Journal of food science and technology

Published: January 31, 2018

Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture.

Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture.

Journal: Journal of oleo science

Published: December 15, 2017

Showing 1-12 of 15

Last Updated: 09/26/2026