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Scopus Author ID: 7006109207

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Employment (2)

Bitlis Eren University: Bitlis, TR

2021-09-09 to present | Assistant Professor (Department of Nutrition and Dietetics)
Employment
Source: Self-asserted source
Necla Özdemir Orhan

Ankara University: Ankara, Ankara, TR

2011-02-11 to 2019-04-15 | Reasearch Assistant (Department of Food Engineering)
Employment
Source: Self-asserted source
Necla Özdemir Orhan

Education and qualifications (3)

Ankara University: Ankara, TR

2013-02 to 2019-02-07 | PhD (Department of Food Engineering)
Education
Source: Self-asserted source
Necla Özdemir Orhan

Ankara University: Ankara, TR

2011-02 to 2013-02 | Master of Science (Department of Food Engineering)
Education
Source: Self-asserted source
Necla Özdemir Orhan

Celal Bayar University: Manisa, TR

2005-09 to 2009-06 | Bachelor (Department of Food Engineering)
Education
Source: Self-asserted source
Necla Özdemir Orhan

Works (18)

Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake

Food and Health
2024 | Journal article
DOI: 10.3153/FH24004
Contributors: Zeynep Eroğlu; Necla Özdemir Orhan
Source: check_circle
Crossref

Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods

Journal of Food Science
2024-12 | Journal article
DOI: 10.1111/1750-3841.17540
Contributors: Necla Ozdemir‐Orhan; Zeynep Eroglu; Basri Omac
Source: check_circle
Crossref

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

International Journal of Food Science & Technology
2024-04 | Journal article
DOI: 10.1111/ijfs.17036
Contributors: Necla Ozdemir‐Orhan
Source: check_circle
Crossref

Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması

Black Sea Journal of Engineering and Science
2024-03-15 | Journal article
DOI: 10.34248/bsengineering.1410249
Contributors: Necla ÖZDEMİR ORHAN; Zeynep EROĞLU
Source: check_circle
Crossref

Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes

Journal of Food Processing and Preservation
2022-10 | Journal article
DOI: 10.1111/jfpp.17211
Part of ISSN: 0145-8892
Part of ISSN: 1745-4549
Contributors: Necla Ozdemir Orhan; Zeynep Eroglu
Source: Self-asserted source
Necla Özdemir Orhan

Fabrication and characterization of basil essential oil microcapsule-enriched mayonnaise and its antimicrobial properties against Escherichia coli and Salmonella Typhimurium

Food Chemistry
2021-10 | Journal article
DOI: 10.1016/j.foodchem.2021.129940
Part of ISSN: 0308-8146
Contributors: Necla Ozdemir; Ali Bayrak; Tuba Tat; Zühre Nur Yanık; Filiz Altay; A. Kadir Halkman
Source: Self-asserted source
Necla Özdemir Orhan

Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release

Journal of Food Measurement and Characterization
2021-04 | Journal article
DOI: 10.1007/s11694-020-00771-z
Contributors: Necla Ozdemir; Ali Bayrak; Tuba Tat; Filiz Altay; Mustafa Kiralan; Abdullah Kurt
Source: check_circle
Crossref

Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

Meat Science
2020 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise

J Food Sci Technol
2018 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Effect of different drying methods on the essential oil yield, composition and antioxidant activity of Origanum vulgare L. and Origanum onites L.

Journal of Food Measurement and Characterization
2018 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

LWT - Food Science and Technology
2018 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Preparation of black pepper oleoresin inclusion complexes based on betacyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study

LWT - Food Science and Technology
2018 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing

Food Hydrocolloids
2017 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity

Journal of Food Processing and Preservation
2017 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

BLENDS OF COLD PRESSED BLACK CUMIN OIL AND SUNFLOWER OIL WITH IMPROVED STABILITY: A STUDY BASED ON CHANGES IN THE LEVELS OF VOLATILES, TOCOPHEROLS AND THYMOQUINONE DURING ACCELERATED OXIDATION CONDITIONS

2016 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Changes in hexanal, thymoquinone and tocopherols levels in blends from sunflower and black cumin oils as affected by storage at room temperature

La rivista italiana delle sostanze grasse
2016 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation

Eur Food Res Technol
2016 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Synthesis and Characterization of Nano-Encapsulated Black Pepper Oleoresin using Hydroxypropyl Beta-Cyclodextrin for Antioxidant and Antimicrobial Applications

Journal of Food Science
2013 | Journal article
Source: Self-asserted source
Necla Özdemir Orhan

Peer review (2 reviews for 2 publications/grants)

Review activity for Biomass conversion and biorefinery. (1)
Review activity for Food chemistry. (1)
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