Muhammed Rasim Gül

E-mail

rasim@metu.edu.tr

Department

Department of Food Engineering

Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO Proteins Tomassi, Elena; Gabriele, Morena; Sgalippa, Agnese; Gül, Muhammed Rasim; Taş, Ozan; Öztop, Halil Mecit; Pucci, Laura (2025-09-01) Snack bars are convenient, ready-to-eat foods with various natural ingredients and may serve as functional foods, offering bioactive phytochemicals. In this study, tomato-based snack bars enriched in plant proteins were ev...
NMR Relaxometry for Quality and Authenticity Assessment of Dairy and Plant-Based Cheeses Gül, Muhammed Rasim; Öztop, Halil Mecit (2025-06-08)
INNOVATIVE AND SUSTAINABLE TOMATO SNACK BARS: UTILIZING FOOD WASTE AND PLANT PROTEINS FOR FUNCTIONAL PRODUCTS Gül, Muhammed Rasim; Öztop, Halil Mecit; Şümnü, Servet Gülüm (2024-07-26)
Enhancing lycopene analysis in microwave-vacuum dried tomato snack bars by NIR spectra and hyperspectral imaging Gül, Muhammed Rasim; Gülenç, Barış Ege; Eriklioğlu, Hilmi; Taş, Ozan; Öztop, Halil Mecit (2024-06-19) The demand for healthy snacks requires examining lycopene levels in tomato products. Lycopene is an essential antioxidant that significantly adds to the nutritional value of these snacks. A study evaluated three methods fo...
Improving the quality of tomato products by using microwave-vacuum drying in a snack bar manufacturing system Gül, Muhammed Rasim; Taş, Ozan; İnce, Alev Emine; Öztop, Halil Mecit; Şümnü, Servet Gülüm; Erol, Nursen; Özarda, Özlem (2024-06-09) The study focuses on using microwavevacuum drying to produce a tomato-based snack bar, aiming to create a convenient, nutritionally rich snack by preserving the quality of the dried tomato product. Traditional drying metho...
Formulation and characterization of microwave vacuum dried tomato snack bars enriched with different proteins Gül, Muhammed Rasim; Taş, Ozan; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2023-11-27) Aim: In this study, the main aim was to investigate the physicochemical, and sensorial properties of tomato snack bars formulated with different protein types that were dried a microwave-vacuum system.Method: Tomato juice,...

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