Dr. Sevim Dalabasmaz

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels (2023) Dalabasmaz S, Melayim ME, Konar N Journal article Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility (2023) Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N Journal article, Review article A systematic approach to identify novel marker peptides for the heat treatment and storage of milk (2021) Dalabasmaz S, Pischetsrieder M Journal article Peptidomics in Food (2020) Dalabasmaz S, Pischetsrieder M Book chapter / Article in edited volumes Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling. (2019) Dalabasmaz S, Dittrich D, Kellner I, Drewello T, Pischetsrieder M Journal article Design of a Prediction Model for the Differentiation of Pasteurized Milk from Heated ESL Milk by Peptide Profiling. (2019) Dalabasmaz S, Pischetsrieder M Journal article Application of peptide profiling for the evaluation of milk processing and storage (2018) Dalabasmaz S Thesis Identification of the Peptide PyroQ-beta Casein(194-209) as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk (2017) Dalabasmaz S, Ebner J, Pischetsrieder M Journal article, Original article Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions (2014) Konar N, Ozhan B, Artik N, Dalabasmaz S, Poyrazoglu ES Journal article The determination of the caffeic acid derivatives of Echinacea purpurea aerial parts under various extraction conditions by supercritical fluid extraction (SFE) (2014) Konar N, Dalabasmaz S, Poyrazoglu ES, Artik N, Colak A Journal article, Original article