Serap Namlı

E-mail

kserap@metu.edu.tr

Department

Department of Food Engineering

ORCID

0000-0003-2229-9130

Scopus Author ID

57221930602

Web of Science Researcher ID

ABA-1212-2020

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...
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...
A green sustainable insight for waste management: Recycling of banana peel as a functional ingredient Kezer, Gizem; Yusufoğlu, Büşra; Namlı, Serap; Zhao, Tianyang; Ziora, Zyta M.; Esatbeyoglu, Tuba (2025-12-01) Banana peel (BP) has historically been considered an agricultural waste with no significant use. However, its rich content of dietary fiber, antioxidants, phenolic compounds, and essential nutrients has recently attracted ...
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...
Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties Çifte, Neriman Ezgi; Taskin, Emre; Görgişen, Gökhan; Namlı, Serap; Yetgin, Mehmet Melik; Gurleyik, Ayse; Hosafci, Emirhan; Öztop, Halil Mecit (2025-01-17) Instant teas including their herbal derivatives, ginger and sage, from black tea waste fiber were produced to find an effective strategy to valorize massive tea waste. Brewing parameters for waste fiber were optimized to m...
The use of chitosan aerogels as an adsorbent for the regeneration of frying oil Delice, Feyza Nur; Namlı, Serap; Uzun, Merve Akpınar; GÜVEN, ÖZGE; TEKİN, AZİZ; Öztop, Halil Mecit (2024-11-01) One of the most commonly used food preparation methods is deep-fat frying. The improvement of the quality of used frying oil (UFO) is important because the reuse of frying oil could provide significant savings to the food ...
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 ...
Pea protein properties are altered following glycation by microwave heating Ertuğrul, Ülkü; Namlı, Serap; Taş, Ozan; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-10-01) Pea protein is often used in protein enriched diets due to its nutritional properties. Modifying its properties has been studied from many perspectives. Glycation, a non-enzymatic glycosylation reaction of proteins, is one...
Physicochemical properties of wet-glycated soy proteins Zia, Muhammad Bin; Namlı, Serap; Öztop, Halil Mecit (2021-05-01) On a lab-scale, glycation is generally a lengthy process that would be costly if replicated on an industrial scale. In this study, a simplified method for glycating soy protein isolate has been developed. Soy proteins were...
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose Namlı, Serap; Şümnü, Servet Gülüm; Öztop, Halil Mecit (2021-04-01) © 2021 Elsevier LtdGlycation, the initial step of Maillard reaction, can be used to modify the properties of proteins. In this study, to speed up the reaction, microwave glycation of soy protein isolate (SPI) in an aqueous...

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