| Extraction of high-value lipids and phenolic compounds from sorghum bran via a sequential supercritical carbon dioxide approach A Tuhanioglu, A Ubeyitogullari ACS Food Science & Technology 2 (12), 1879-1887, 2022 | 10 | 2022 |
| Valorization of Apple Pomace Via Single Cell Oil Production Using Oleaginous Yeast Rhodosporidium toruloides A Tuhanioglu, H Hamamci, H Alpas, D Cekmecelioglu Waste and Biomass Valorization 14 (3), 765-779, 2023 | 6 | 2023 |
| High hydrostatic pressure‐assisted extraction of lipids from Lipomyces starkeyi biomass A Tuhanioglu, H Alpas, D Cekmecelioglu Journal of Food Science 87 (11), 5029-5041, 2022 | 5 | 2022 |
| Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide A Tuhanioglu, S Lafontaine, A Ubeyitogullari Future Foods 8, 100253, 2023 | 2 | 2023 |
| Purifying waxes through selective extraction of triacylglycerols from a bioethanol production side-stream using supercritical carbon dioxide A Tuhanioglu, A Mauromoustakos, A Ubeyitogullari The Journal of Supercritical Fluids 202, 106059, 2023 | 1 | 2023 |
| Production and high hydrostatic pressure assisted extraction of microbial oil from Lipomyces starkeyi and Rhodosporidium toruloides A Tuhanioğlu Middle East Technical University, 2021 | 1 | 2021 |
| Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies A Tuhanioglu, A Ubeyitogullari Food Research International, 114588, 2024 | | 2024 |
| Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins N Sadaf, A Tuhanioglu, N Hettiarachchy, A Ubeyitogullari RSC advances 14 (9), 5851-5862, 2024 | | 2024 |
| Enhancing the Flavor of White Whole Sorghum Flour Using Supercritical Carbon Dioxide A Tuhanioglu, A Ubeyitogullari Arkansas, 66, 2023 | | 2023 |
| Biolipid Production by the Oleaginous Yeast Rhodosporidium Toruloides Using Apple Pomace as a Primary Carbon Source A Tuhanioglu, D Çekmecelioğlu | | 2021 |
| Extraction of Anthocyanins from Purple Sweet Potato Using Supercritical Carbon Dioxide and Conventional Processes GL De Barros, A Tuhanioglu, S Kaur, L Nora, A Ubeyitogullari Available at SSRN 4912170, 0 | | |
| Application of Supercritical Carbon Dioxide to Enhance the Aroma of Whole Sorghum Flour for Use in Sorghum Cookies A Tuhanioglu, A Ubeyitogullari Arkansas, 76, 0 | | |
