Merve Tomas
Overview
Explore the profile of Merve Tomas including associated specialties, affiliations and a list of published articles.
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Articles
27
Citations
323
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Recent Articles
1.
Uzun D, Ceyhan T, Tomas M, Capanoglu E
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-23.
PMID: 40080445
This review focuses on the methods of enhancing the stability of black carrot anthocyanins, which are susceptible to degradation due to temperature, pH, light, and oxygen. These anthocyanins are valued...
2.
Tomas M, Gunal-Koroglu D, Kamiloglu S, Ozdal T, Capanoglu E
Immun Ageing
. 2025 Jan;
22(1):5.
PMID: 39891253
Phytochemicals help mitigate skin aging by scavenging free radicals, modulating key enzymatic pathways, and promoting the skin's structural integrity. Carotenoids, vitamins, essential fatty acids, and phenolic compounds work by acting...
3.
Uzun D, Nemli E, Apak R, Bener M, Tomas M, Yagci S, et al.
Int J Biol Macromol
. 2024 Dec;
293:139075.
PMID: 39710024
Black carrot pomace (BCP) is a by-product of colorant production, containing various valuable components with the health promoting effects. In this study, for the first time, BCP was incorporated into...
4.
Garcia-Perez P, Tomas M, Rivera-Perez A, Patrone V, Giuberti G, Capanoglu E, et al.
Food Chem
. 2024 May;
452:139565.
PMID: 38759437
Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight...
5.
Cakmak T, Saricaoglu B, Ozkan G, Tomas M, Capanoglu E
Food Sci Nutr
. 2024 May;
12(5):3112-3124.
PMID: 38726441
Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea...
6.
Tomas M, Wen Y, Liao W, Zhang L, Zhao C, McClements D, et al.
Crit Rev Food Sci Nutr
. 2024 Apr;
:1-22.
PMID: 38590257
Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix...
7.
Tomas M, Garcia-Perez P, Rivera-Perez A, Patrone V, Giuberti G, Lucini L, et al.
Food Chem
. 2023 Dec;
439:138231.
PMID: 38113658
This study aimed to determine how the addition of gellan, guar, locust bean, and xanthan gums affected the polyphenol profile of Aronia melanocarpa puree and the human gut microbiota after...
8.
Garcia-Perez P, Tomas M, Rivera-Perez A, Patrone V, Giuberti G, Cervini M, et al.
Food Chem
. 2023 Aug;
430:137054.
PMID: 37566983
Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of...
9.
Nemli E, Capanoglu E, McClements D, Tomas M
Food Chem
. 2023 Jun;
424:136395.
PMID: 37263092
In this study, tomato sauces were prepared by adding different levels of emulsified oil (0, 5, 10, or 20 wt%) to tomato pomace. The effects of adding these excipient emulsions...
10.
Shaddel R, Akbari-Alavijeh S, Cacciotti I, Yousefi S, Tomas M, Capanoglu E, et al.
Crit Rev Food Sci Nutr
. 2022 Nov;
64(15):4940-4965.
PMID: 36412258
Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine...