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Çoban, Başak
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01. Izmir Institute of Technology
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Sustainable Development Goals
1NO POVERTY
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2ZERO HUNGER
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3GOOD HEALTH AND WELL-BEING
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4QUALITY EDUCATION
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
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7AFFORDABLE AND CLEAN ENERGY
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8DECENT WORK AND ECONOMIC GROWTH
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
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10REDUCED INEQUALITIES
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11SUSTAINABLE CITIES AND COMMUNITIES
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
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13CLIMATE ACTION
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14LIFE BELOW WATER
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15LIFE ON LAND
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
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Scholarly Output
2
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1251/699
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WoS Citation Count
16
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17
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WoS Citations per Publication
8.00
Scopus Citations per Publication
8.50
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2
Supervised Theses
1
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Master Thesis Development and Characterization of Magnesium Alginate Hydrogels for 3d Cell Culture Formation(01. Izmir Institute of Technology, 2021) Arslan Yıldız, Ahu; Çoban, Başak; Arslan Yıldız, Ahu; 01. Izmir Institute of Technology; 03.01. Department of Bioengineering; 03. Faculty of EngineeringCell culture is an important tool for biological research. Two-dimensional (2D) cell culture is still used but growing cells on plastic surfaces offering unnatural growth kinetics and cell attachment. Three-dimensional (3D) cell culture allows cells to growth in their 3D physical shape and interact with their surroundings which represent the natural microenvironment. Hydrogels are crosslinked networks, have become increasingly used biomaterial for 3D cell culture with their ability to simulate the nature of most soft tissues. In this thesis, a new methodology based on bio-patterning was developed to fabricate (3D) cellular structures by using Mg-alginate hydrogel and fabricated 3D cellular structures was utilized for drug screening studies. Mg-alginate hydrogel has a specific gelation/de-gelation characteristics compared to other types of hydrogels due to its weak polymer-ion interaction. In this study slow gelation and de-gelation property of Mg-alginate hydrogel was used for biopatterning of 3D cellular structures. Plackett-Burman and Box-Behnken design models were used to optimize parameters of Mg alginate-based biopatterning method while using HeLa cells as a model cell line. Then, the applicability of newly developed methodology was successfully demonstrated by using SaOS-2 and SH-SY5Y cells to fabricate 3D cellular structures. Cell proliferation and migration profiles were observed during long-term culturing with time-dependent light microscopy images. Also cell proliferation and viability of long-term cultured tumor models were analyzed by using Alamar Blue and Live/Dead assays. Moreover, F-actin, Collagen I, and DAPI staining/immunostaining was done to investigate cellular and extracellular components of 3D cellular structures for short and long-term culture times. Finally, the dose-response of fabricated 3D structures was evaluated and compared with standard 2D cell culture by applying doxorubicin (DOX). The IC50 values were calculated for 3D cellular structure of HeLa, SaOS-2 and SH-SY5Y cells as 8.2, 7.8, and 2.1 µM respectively while IC50 values of 2D controls obtained as 3.2, 4.4, and 0.2 µM respectively. These results were also statistically analyzed and dose responses were found significantly different according to t-test, which means 3D cellular structures were more resistant to drug exposure compared to 2D cell culture.Article Citation - WoS: 16Citation - Scopus: 17Techno-Functional and in Vitro Digestibility Properties of Gluten-Free Cookies Made From Raw, Pre-Cooked, and Germinated Chickpea Flours(MDPI, 2023) Çoban, Başak; Güleç, Şükrü; Başer, Filiz; Özen, Fatma Banu; Özen, Banu; 01. Izmir Institute of Technology; 03.08. Department of Food Engineering; 03. Faculty of EngineeringChickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.