İlhami Okur

E-mail

iokur@metu.edu.tr

Department

Graduate School of Natural and Applied Sciences

ORCID

0000-0002-2541-7123

Scopus Author ID

57209575893

Web of Science Researcher ID

AAE-8997-2020

High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction Okur, İlhami; Namlı, Serap; Öztop, Halil Mecit; Alpas, Hami (2023-01-20) The scope of the study was to optimize high-pressure-assisted extraction (HPAE) conditions for the extraction of phenolic compounds from olive leaves and to compare the optimum HPAE conditions with conventional extraction ...
Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2022-12-16) In this study, it was aimed to find the optimum condition for extraction of phenolic compounds from olive pomace by using high-pressure-assisted extraction (HPAE). In this method, different pressure parameters (300-500 MPa...
Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour Okur, İlhami; Özel, Barış; Akbaş, Derya; İDE, SEMRA; Alpas, Hami; Öztop, Halil Mecit (2022-02-01) In this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 degrees C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat ...
Emerging Technologies of Oil in Water Emulsions: Principles, Recent Advances, and Trends Okur, İlhami; Alpas, Hami (NOVA Science Publishers Inc., 2021-06-01)
High hydrostatic pressure assisted extraction of pectin from sugar beet pulp Kaya, Burcu; Okur, İlhami; Alpas, Hami; Oztop, Mecit Halil (2021-05-01) This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its ...
Determination of physical and chemical properties of oleogels prepared with olive oil and olive-based emulsifier Erinc, Hakan; Okur, İlhami (2021-04-01) This study aimed to investigate the use of olive-based emulsifier (OBE), as an oleogelator, in the production of olive oil oleogels and to determine some physical and chemical properties of oleogels. For this purpose, oliv...
Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction Baltacıoğlu, Hande; Baltacıoğlu, Cem; Okur, İlhami; Tanrıvermiş, Arif; Yalıç, Muharrem (Elsevier BV, 2021-03-01) © 2021 Elsevier B.V.In the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE) was used as a novel technology in this study and compared to conventional solvent extraction (CSE). The optimal e...
Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques Okur, İlhami; Söyler, Ulviye Betül; Öztop, Halil Mecit; Alpas, Hami (MDPI AG, 2021-1-25) The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extract...
Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2021-01-01) © 2021 Institute of Food Science and TechnologyStarch is the major polysaccharide following cellulose, but native starch has limited application due to physicochemical and functional properties. To handle such problems, st...
Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave Baltacıoğlu, Cem; Okur, İlhami; Buzrul, Sencer (2020-06-01) In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear e...

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