Halil Mecit Öztop

E-mail

mecit@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0001-6414-8942

Scopus Author ID

8267460900

Web of Science Researcher ID

Q-8218-2019

NMR Investigations of Honey: Chemical Composition, Chemical Physical Properties and Molecular Dynamics Gradisek, Anton; Rollet, Anne-Laure; Namlı, Serap; Cifelli, Mario; MAZI, BEKİR GÖKÇEN; Öztop, Halil Mecit; Sebastiao, Pedro J.; Domenici, Valentina (2026-03-01) Honey is the best known and a widely used bee product, as well as one of the most defrauded foods. This paper focuses on the analysis of honey by different NMR techniques, complemented by some conventional methods to chara...
Detection of sugar syrup adulteration in honey using ethanol isotope ratio mass spectrometry (EIM-IRMS) Gulenc, Baris Ege; Ateş, Elif Gökçen; Tonyalı Karslı, Gökcem; Smajlovic, Ivan; Smajlovic, Margarita; Mazi, Bekir Gokcen; Okuyan, Samet; Demir, Tahsin; Guney, Fazıl; Akdeniz, Gokhan; Öztop, Halil Mecit (2026-02-15) Food adulteration, particularly in honey, poses a global concern due to its impact on product quality and safety. In this study, honey samples were produced under controlled feeding conditions, using syrups from C3 and C4 ...
Use of polysaccharide-based aerogels in iced tea clarification process Namlı, Serap; Güven, Özge; Taskin, Emre; Öztop, Halil Mecit (2026-02-15) Polysaccharide-based aerogels, particularly those produced from chitosan and xanthan gum, offer a sustainable and efficient alternative for clarifying ready-to-drink (RTD) tea infusions. In this study, the aerogels were ap...
Impact of Extraction and Purification Methods on the Structural and Dynamic Properties of Pectin: a Time-Domain NMR and FTIR Study İlhan, Esmanur; Ivanova, Mariia; Fuentes, Cristian A.; Solmaz, Hatice Gul; Goksu, Aylin Ozgur; Castillo, Rosario Del. P; Grunin, Leonid; Öztop, Halil Mecit (2025-12-01) Pectin, a complex polysaccharide known for its gelling, thickening, and stabilizing properties, is an essential ingredient in various industries, including food, pharmaceuticals, and cosmetics. Its functional characteristi...
Molecular characterization and allergenicity assessment of Faba bean (Vicia Faba) as protein ingredient Cutroneo, Sara; Calcinai, Luisa; Bertazzoli, Teresa; Ozcan, Dilara; Puxeddu, Ilaria; Öztop, Halil Mecit; Tedeschi, Tullia (2025-12-01) Proteins are essential in fighting malnutrition, supporting growth, immune system, and body functions, while providing essential amino acids. A shift towards alternative protein sources can offer a more sustainable way to ...
Insight into Molecular Properties of Molasses by Means of 1H NMR Relaxation Shah, Faisal Sheraz; Rojas-Rioseco, Macarena; Fuentes, Cristian A.; del Castillo, Rosario P.; Montoya, David; Öztop, Halil Mecit; Kruk, Danuta (2025-12-01) In order to investigate the molecular properties of molasses, 1H spin-lattice and spin-spin relaxation experiments were performed at 18.56 MHz on a series of beet molasses (including their mixtures) and a series of cane mo...
Tailoring polysaccharide-based aerogels for potential food applications: Structural and hydration characterization by NMR relaxometry and diffusometry Namlı, Serap; Güven, Özge; Gradišek, Anton; Gurikov, Pavel; Sebastião, Pedro J.; Apih, Tomaž; Smirnova, Irina; Öztop, Halil Mecit (2025-12-01) Polysaccharide-based aerogels are promising candidates for food-related applications due to their high surface area, adjustable porosity, biocompatibility, and biodegradability. The present study investigated chitosan, sod...
Defatting strategies for chia protein production: effects on physicochemical properties Dirr, Simon; Karslioglu, Ozlem Ozmutlu; Ateş, Elif Gökçen; Öztop, Halil Mecit (2025-12-01) The growing demand for sustainable plant-based proteins has highlighted chia seeds (Salvia hispanica L.), offering 18–32 % protein content. This study evaluates protein extraction efficiency and functional properties acros...
Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product Taş, Ozan; Ateş, Elif Gökçen; Bal, Murad; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2025-12-01) This study evaluates the effects of high-pressure homogenization (HPH) and microwave (MW) pasteurization on the physicochemical, rheological, and bioactive properties of tomato sauces enriched with plant proteins (pea prot...
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...

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