D4.6 Research Papers Showing the Potential Use of TD-NMR and EPR Spectroscopy on the Quality of Tomato Products
Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder.
Bal, M., Ates, E. G., Erdem, F., Tonyali Karsli, G., Karasu, M. C., Ozarda, O., Mert, B., & Oztop, M. H. (2024). Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder. Frontiers in Sustainable Food Systems, 8. https://doi.org/10.3389/fsufs.2024.1358520
Quality changes in high hydrostatic pressure treated enriched tomato sauce.
Erdem, F., Tas, O., Erol, N., Oztop, M., & Alpas, H. (2024). Quality changes in high hydrostatic pressure treated enriched tomato sauce. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.13736