Asst. Prof. Zeynep Hazal TEKİN ÇAKMAK

Publication Network

Articles 48

1. Production of Low-Fat Mayonnaise With the Interaction Between Citrus Fiber and Hydrocolloid Gums

Akalin B., GENÇ YILMAZ E., TEKİN ÇAKMAK Z. H., KARASU S., TOKER Ö. S., Akyil Öztürk S.

Journal of Food Process Engineering , vol.49, no.5, 2026 (SCI-Expanded, Scopus)

2. Bigel-based low-fat sponge cake production for palm oil replacement

GENÇ YILMAZ E., AKÇİÇEK A., Cimen S., KARASU S., Boga T., TEKİN ÇAKMAK Z. H., et al.

Journal of Food Measurement and Characterization , vol.20, no.1, pp.691-707, 2026 (SCI-Expanded, Scopus)

3. Yogurt production with GABA-producing cultures: physicochemical properties and GABA content

Erikli G., Isik S., KAYACAN ÇAKMAKOĞLU S., TEKİN ÇAKMAK Z. H., DERTLİ E.

Preparative Biochemistry and Biotechnology , 2026 (SCI-Expanded, Scopus)

4. Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics

Tekle Ş., Göktaş H., Agan C., Develioğlu Arslan A., Tekin Çakmak Z. H.

GELS , vol.11, no.8, pp.643-657, 2025 (SCI-Expanded, Scopus)

5. Impact of Ultrasound Pretreatment and Temperature on Drying Kinetics and Quality Characteristics of Blood Orange Slices: Comparison with Different Drying Methods

Yilmaz D., TEKİN ÇAKMAK Z. H., KARASU S.

Processes , vol.13, no.5, 2025 (SCI-Expanded, Scopus)

6. A functional barley-based fermented soup (tarhana) with high β-glucan content

Koksel H., ÖZKAN K., TEKİN ÇAKMAK Z. H., KARASU S., Kahraman K., ORUÇ S., et al.

European Food Research and Technology , vol.251, no.1, pp.57-68, 2025 (SCI-Expanded, Scopus)

7. Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi

Tekin Çakmak Z. H.

JOURNAL OF ANATOLIAN ENVIRONMENTAL AND ANIMAL SCIENCES , vol.10, no.1, pp.48-55, 2025 (TRDizin)

8. Response surface optimization of protein extraction from cold-pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics

ÖZGÖLET M., Cakmak Z. H., BOZKURT F., SAĞDIÇ O., KARASU S.

Journal of Food Science , vol.89, no.11, pp.7380-7396, 2024 (SCI-Expanded, Scopus)

9. A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour

Koksel H., Cetiner B., Ozkan K., Tekin Çakmak Z. H., Sağdıç O., Sestili F., et al.

Cereal Chemistry , vol.101, no.3, pp.630-640, 2024 (SCI-Expanded, Scopus)

10. A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch

Koksel H., Tekin Çakmak Z. H., Özkan K., Pekacar Z., Oruç S., Kahraman K., et al.

Journal of Cereal Science , vol.117, 2024 (SCI-Expanded, Scopus)

11. Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

ÖZGÖLET M., Cakmak Z. H. T., BOZKURT F., SAĞDIÇ O., KARASU S.

Food Science and Nutrition , vol.12, no.5, pp.3346-3359, 2024 (SCI-Expanded, Scopus)

12. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

Avci E., Akçiçek A., Tekin Çakmak Z. H., Kasapoglu M. Z., Sağdıç O., Karasu S.

ACS Omega , vol.9, no.9, pp.10243-10252, 2024 (SCI-Expanded, Scopus)

13. Development and characterization of antimicrobial films from gums obtained from cold-pressed flaxseed oil by-product

Kopuz S., AKMAN P. K., Tekin-Cakmak Z. H., KARASU S.

Polymer Bulletin , vol.81, no.2, pp.1767-1787, 2024 (SCI-Expanded, Scopus)

14. Characterization of different orchid species and rheological properties of orchids solutions

Develioglu-Arslan A., SAĞDIÇ O., TEKİN ÇAKMAK Z. H., KARASU S., KAYACAN ÇAKMAKOĞLU S., Yaman M.

Notulae Botanicae Horti Agrobotanici Cluj-Napoca , vol.52, no.4, 2024 (SCI-Expanded, Scopus)

15. Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

Shamanin V. P., TEKİN ÇAKMAK Z. H., KARASU S., Pоtоtskaya I. V., Gordeeva E. I., Verner A. O., et al.

Quality Assurance and Safety of Crops and Foods , vol.16, no.1, pp.98-107, 2024 (SCI-Expanded, Scopus)

16. High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

Hazal Tekin-Cakmak Z. H., Ozer C., Ozkan K., Yildirim H., Sestili F., Jilal A., et al.

Journal of Functional Foods , vol.112, 2024 (SCI-Expanded, Scopus)

17. A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Koksel H., TEKİN ÇAKMAK Z. H., ORUÇ S., Kilic G., Ozkan K., Cetiner B., et al.

Foods , vol.13, no.2, 2024 (SCI-Expanded, Scopus)

18. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

AKÇİÇEK A., Avci E., TEKİN ÇAKMAK Z. H., Kasapoglu M. Z., SAĞDIÇ O., KARASU S.

ACS Omega , vol.8, no.44, pp.41603-41611, 2023 (SCI-Expanded, Scopus)

19. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads

Koksel H., Cetiner B., Shamanin V. P., TEKİN ÇAKMAK Z. H., Pototskaya I. V., KAHRAMAN K., et al.

Foods , vol.12, no.18, 2023 (SCI-Expanded, Scopus)

20. The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels

Saroğlu Ö., Karadağ A., Cakmak Z. H., Karasu S.

POLYMER BULLETIN , vol.80, no.9, pp.9941-9962, 2023 (SCI-Expanded, Scopus)

21. Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making

Cetiner B., Shamanin V. P., TEKİN ÇAKMAK Z. H., Pototskaya I. V., Koksel F., Shepelev S. S., et al.

Foods , vol.12, no.11, 2023 (SCI-Expanded, Scopus)

22. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats

Shamanin V. P., Tekin Çakmak Z. H., Karasu S., Pototskaya I. V., Shepelev S. S., Chursin A., et al.

Plants , vol.12, no.12, 2023 (SCI-Expanded, Scopus)

23. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

Avci E., TEKİN ÇAKMAK Z. H., ÖZGÖLET M., KARASU S., Kasapoglu M. Z., Ramadan M. F., et al.

Foods , vol.12, no.7, 2023 (SCI-Expanded, Scopus)

24. Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

Turan B., TEKİN ÇAKMAK Z. H., KAYACAN ÇAKMAKOĞLU S., KARASU S., Kasapoglu M. Z., Avci E.

Processes , vol.11, no.3, 2023 (SCI-Expanded, Scopus)

25. The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex

Yalmanci D., DERTLİ E., Tekin-Cakmak Z. H., KARASU S.

International Journal of Food Science and Technology , vol.58, no.3, pp.1307-1316, 2023 (SCI-Expanded, Scopus)

26. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Kasapoglu M. Z., SAĞDIÇ O., Avci E., Tekin-Cakmak Z. H., KARASU S., Türker R. S.

Foods , vol.12, no.3, 2023 (SCI-Expanded, Scopus)

27. Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Yalmanci D., DERTLİ E., Tekin-Cakmak Z. H., KARASU S.

International Journal of Biological Macromolecules , vol.226, pp.772-779, 2023 (SCI-Expanded, Scopus)

28. Effects of phenolic compounds of colored wheats on colorectal cancer cell lines

Geyik Ö. G., TEKİN ÇAKMAK Z. H., Shamanin V. P., KARASU S., Pototskaya I. V., Shepelev S. S., et al.

Quality Assurance and Safety of Crops and Foods , vol.15, no.4, pp.21-31, 2023 (SCI-Expanded, Scopus)

29. The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

Arslan A., SAĞDIÇ O., KARASU S., Tekin-Cakmak Z. H.

Food Science and Technology (Brazil) , vol.43, 2023 (SCI-Expanded, Scopus)

30. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation

AKÇİÇEK A., ÖZGÖLET M., TEKİN ÇAKMAK Z. H., KARASU S., Duran E., SAĞDIÇ O.

ACS Omega , 2023 (SCI-Expanded, Scopus)

31. Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability

Akçiçek A., Metin Yıldırım R., Tekin Çakmak Z. H., Karasu S.

ACS OMEGA , vol.51, no.7, pp.48520-48530, 2022 (SCI-Expanded, Scopus)

32. The Effect of Gypsophila Extractas Natural Emulsifier on the Steady, Dynamic Rheological Behavior and Microstructural Properties of the Ice Cream Mix

CANKURT H., SAĞDIÇ O., KABLAN H., ARTIK N., KARASU S., TEKİN ÇAKMAK Z. H.

Avrupa Bilim ve Teknoloji Dergisi , 2022 (Peer-Reviewed Journal)

33. Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

P. Shamanin V., Tekin Çakmak Z. H., I. Gordeeva E., Karasu S., Pototskaya I., S. Chursin A., et al.

FOODS , vol.11, no.16, pp.1-14, 2022 (SCI-Expanded, Scopus)

34. Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

Hijazi T., KARASU S., Tekin-cakmak Z. H., BOZKURT F.

FOODS , vol.11, no.3, 2022 (SCI-Expanded, Scopus)

35. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Ozay-Arancioglu I., BEKİROĞLU H., KARADAĞ A., SAROĞLU Ö., Tekin-çakmak Z. H., KARASU S.

Food Science and Technology (Brazil) , vol.42, 2022 (SCI-Expanded, Scopus)

36. Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST

Aksoy F. S., Tekin-Cakmak Z. H., KARASU S., Aksoy A. S.

FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022 (SCI-Expanded, Scopus)

37. The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

Basdogan H., AKMAN P. K., METİN YILDIRIM R., SAĞDIÇ O., Gecgel U., TEKİN ÇAKMAK Z. H., et al.

Food Science and Technology (Brazil) , vol.42, 2022 (SCI-Expanded, Scopus)

38. Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies

Demirci M., Tomas M., Tekin-Cakmak Z. H., KARASU S.

FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022 (SCI-Expanded, Scopus)

39. Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization

Kutlu G., AKÇİÇEK A., BOZKURT F., KARASU S., Tekin-Cakmak Z. H.

FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022 (SCI-Expanded, Scopus)

40. Ultrasound-assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Tekin Cakmak Z. H., KAYACAN ÇAKMAKOĞLU S., Avci E., SAĞDIÇ O., KARASU S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.12, 2021 (SCI-Expanded, Scopus)

41. The potential use of cold-pressed pumpkin seed oil by-products in a low-fat salad dressing: The effect on rheological, microstructural, recoverable properties, and emulsion and oxidative stability

Tekin-Cakmak Z. H., Atik I., KARASU S.

Foods , vol.10, no.11, 2021 (SCI-Expanded, Scopus)

42. The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Atik I., Cakmak Z. H., Avci E., KARASU S.

FOODS , vol.10, no.10, 2021 (SCI-Expanded, Scopus)

43. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

Tekin Çakmak Z. H., Karasu S., Kayacan Çakmakoğlu S., Akman P. K.

Journal Of Food Processing And Preservation , pp.1-13, 2021 (SCI-Expanded, Scopus)

44. Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation: Steady, dynamic and 3-ITT rheological properties

Tekin Z. H., Karasu S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.9, 2020 (SCI-Expanded, Scopus) Sustainable Development

45. Rapid determination of emulsion stability by rheology-based thermal loop test

Tekin Z. H., Avci E., Karasu S., Toker Ö. S.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.122, 2020 (SCI-Expanded, Scopus)

46. The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers

Tekin Çakmak Z. H., Başlar M.

Journal of Thermal Analysis and Calorimetry , vol.132, pp.1131-1143, 2018 (SCI-Expanded, Scopus)

47. Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters

Tekin Z. H., Baslar M., KARASU S., KILICLI M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6, 2017 (SCI-Expanded, Scopus)

48. Reasons of Bitterness in Ultrafiltrated White Cheese

Tekin Çakmak Z. H.

International Journal of Innovative Studies in Sciences and Engineering Technology (IJISSET) , vol.2, no.9, pp.39-44, 2016 (Peer-Reviewed Journal)

Papers Presented at Peer-Reviewed Scientific Conferences 32

1. EVALUATION OF DRYING CONDITIONS FOR GREEN APPLES

KILIÇ U., TEKİN ÇAKMAK Z. H., ERİM KÖSE Y.

7th INTERNATIONAL 5 OCAK CONGRESS ON APPLIED SCIENCES, Adana, Turkey, 03 January 2026, (Summary Text)

2. FONKSİYONEL SPORCU BARI GELİŞTİRİLMESİ: SÜRDÜRÜLEBİLİR PROTEİN VE LİF KAYNAKLARININ KULLANIMI

KARDAŞ S., TEKİN ÇAKMAK Z. H.

GANUD INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS-7, Turkey, 23 December 2025, (Summary Text)

3. BİJEL KULLANIMI İLE AZ YAĞLI VEGAN KEK FORMULASYONLARININ GELİŞTİRİLMESİ

ÇELİK E., ÖZGÖLET M., TEKİN ÇAKMAK Z. H.

12. ULUSLARARASI BESLENME OBEZİTE VE TOPLUM SAĞLIĞI KONGRESİ, Turkey, 01 November 2025, (Summary Text)

4. OLEOJELLER YARDIMIYLA DOYMUŞ YAĞ BAZLI KREMA ÖZELLİKLERİNE SAHİP DOYMAMIŞ YAĞ BAZLI KREMA GELİŞTİRİLMESİ

KEMER H., TEKİN ÇAKMAK Z. H., KARASU S.

8. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Turkey, 29 - 31 May 2025, (Summary Text)

5. Rheological Properties Of Low-Oil Vegan Mayonnaise Formulated With Cold-Pressed Safflower Seeds Oil By-Product

DEVELİOĞLU ARSLAN A., TEKİN ÇAKMAK Z. H.

7. INTERNATIONAL BOĞAZİÇİ SCIENTIFIC RESEARCH CONGRESS, İstanbul, Turkey, 03 May 2025, (Summary Text)

6. DRYING BLOOD ORANGE SLICES USING NOVEL DRYING METHODS

Yılmaz D., Tekin Çakmak Z. H., Karasu S.

INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 20 - 21 November 2024, pp.173, (Summary Text)

7. USE OF COLD PRESSED BLACK CUMIN OIL BY-PRODUCT IN THE PRODUCTION OF REDUCED FAT VEGAN MAYONNAISE

Çimen S., Tekin Çakmak Z. H., Karasu S.

INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 20 - 21 November 2024, pp.174, (Summary Text)

8. Production of Low-Fat Mayonnaise with the Interaction between Citrus Fiber and Hydrocolloid Gums

Akalın B., Genç Yılmaz E., Tekin Çakmak Z. H., Karasu S., Toker Ö. S., Akyıl Öztürk S.

International Food Innovation and Sustainability Congress, İstanbul, Turkey, 16 - 18 May 2024, pp.205-206, (Summary Text)

9. Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum

Saroğlu Ö., Karadağ A., Tekin Çakmak Z. H., Karasu S.

International Food Innovation and Sustainability Congress, İstanbul, Turkey, 16 - 18 May 2024, pp.118-119, (Summary Text)

10. Extraction and characterization of milk thistle seed protein: An optimization study

Özgölet M., Bozkurt F., Tekin Çakmak Z. H., Sağdıç O., Karasu S.

International Congress on Oil and Protein Crops, Antalya, Turkey, 2 - 04 November 2023, pp.120, (Summary Text)

11. Evaluation of bioactive compounds of different salep species growing in Turkey

Arslan A., Tekin Çakmak Z. H., Kayacan Çakmakoğlu S., Karasu S., Sağdıç O.

INTERNATIONAL EGE AGRICULTURE CONGRESS, İzmir, Turkey, 1 - 03 November 2023, pp.64-65, (Summary Text)

12. Development of Mediterranean cereal foods (bread and bulgur) with high beta-glucan content

Tekin Çakmak Z. H., Köksel H.

International Conference on Raw Material to Processed Foods , İstanbul, Turkey, 18 - 19 May 2023, pp.149-150, (Summary Text)

13. Synthetic hexaploid wheats: phenolic acid composition and antioxidant capacity

Tekin Çakmak Z. H., Köksel H.

International Conference on Raw Material to Processed Foods , İstanbul, Turkey, 18 - 19 May 2023, pp.150-151, (Summary Text)

14. THE EFFECT OF DIFFERENT DRYING TECHNIQUES ON DRYING KINETICS AND BIOACTIVE PROPERTIES OF BLACK MULBERRY FRUIT

Topal İ., Karasu S., Tekin Çakmak Z. H.

4. International Antalya Scientific Research and Innovative Studies Congress, Antalya, Turkey, 9 - 10 May 2023, pp.368-370, (Summary Text)

15. FARKLI PRES KOŞULLARININ SOĞUK SIKIM ÇÖREK OTU YAĞI YAN ÜRÜNÜN BİYOAKTİF BİLEŞENLERİ ÜZERİN ETKİSİ

Ergelen N., TEKİN ÇAKMAK Z. H., KARASU S.

ANADOLU 11th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Diyarbakır, Turkey, 29 December 2022, (Summary Text)

16. EFFECT OF DIFFERENT PRESSING CONDITIONS ON BIOACTIVE COMPONENTS OF COLD-PRESSED BLACKCUMIN SEED OIL BY-PRODUCT

Ergelen N., Tekin Çakmak Z. H., Karasu S.

ANADOLU 11th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Diyarbakır, Turkey, 29 - 30 December 2022, pp.41-42, (Summary Text)

17. AZ YAĞLI SALATA SOSU ÖRNEKLERİNDE YAĞ İKAME MADDESİ OLARAK İĞDE (ELAEAGNUS ANGUSTİFOLİA) ÇEKİRDEĞİ TOZUNUN KULLANIMI

TEKİN ÇAKMAK Z. H., KARASU S.

8. ULUSLARARASI BESLENME OBEZİTE VE TOPLUM SAĞLIĞI KONGRESİ, İstanbul, Turkey, 22 December 2022, (Summary Text)

18. EFFECT OF DIFFERENT DRYING TECHNIQUES ON BIOACTIVE PROPERTIES AND PHENOLIC COMPOSITION OF GOJI BERRY FRUITS

Turan B., Tekin Çakmak Z. H., Kayacan Çakmakoğlu S., Karasu S.

IV-INTERNATIONAL CONFERENCE OF FOOD, AGRICULTURE, AND VETERINARY SCIENCES, Van, Turkey, 27 - 28 May 2022, pp.444-445, (Summary Text)

19. THE EFFECT OF THE USE OF SALEP POWDER OBTAINED FROM DIFFERENT WILD ORCHID SPECIES IN TURKEY ON THE RHEOLOGICAL PROPERTIES OF ICE CREAM

Arslan A., Tekin Çakmak Z. H., Karasu S., Sağdıç O.

5 TH INTERNATIONAL AEGEAN Symposium on Natural & Medical Sciences, İzmir, Turkey, 25 - 26 February 2022, pp.45-47, (Summary Text)

20. THE EFFECT OF THE USE OF SALEP POWDER OBTAINED FROM DIFFERENT WILD ORCHID SPECIES IN TURKEY ON THE RHEOLOGICAL PROPERTIES OF ICE CREAM

Arslan A., Tekin Çakmak Z. H., Karasu S., Sağdıç O.

5 TH INTERNATIONAL AEGEAN Symposium on Natural & Medical Sciences, İzmir, Turkey, 25 - 26 February 2022, pp.45-47, (Summary Text)

21. DEVELOPMENT AND CHARACTERIZATION OF GAM-BASED ACTIVE EDIBLE ANTIMICROBIAL FILMS OBTAINED FROM COLD PRESS LINEN OIL BY-PRODUCT

Kopuz Ş., Karasu S., Akman P. K., Tekin Çakmak Z. H.

VII. INTERNATIONAL BATTALGAZİ SCIENTIFIC STUDIES CONGRESS, Malatya, Turkey, 28 - 29 January 2022, pp.785-786, (Summary Text)

22. The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product

Avcı E., Özgölet M., Karasu S., Tekin Çakmak Z. H.

International Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 3 - 04 June 2021, pp.302, (Summary Text)

23. Modeling Of Thixotropic Behavior Of The Gum Solution Obtained From Oil Industry By-Products: Chia Seed Oil By-Product Gum, Flaxseed Oil By-Product Gum And, Rocket Seed Oil By-Product Gum

Hijazi T., Karasu S., Tekin Çakmak Z. H., Bozkurt F.

3rd INTERNATIONAL CONFERENCE on FOOD, AGRICULTURE and VETERINARY, İstanbul, Turkey, 19 - 20 June 2021, pp.123-125, (Summary Text)

24. The effect of different drying methods on drying kinetic, bioactive and color properties of cape gooseberry fruit

Avcı E., Tekin Çakmak Z. H., Kayacan S., Karasu S.

2nd International Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 3 - 04 June 2021, pp.302-303, (Summary Text)

25. Farklı Kurutma Yöntemlerinin Nar Tanelerinin Kuruma Kinetiği, Biyoaktif Bileşikleri, Mikroyapısı ve Fenolik İn-Vitro Biyoerişilebilirliği Üzerine Etkisi

ÖZAY ARANCIOĞLU İ., KARASU S., KARADAĞ A., SAROĞLU Ö., TEKİN ÇAKMAK Z. H., BEKİROĞLU H.

4. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, İstanbul, Turkey, 24 December 2020, vol.4, pp.557-558, (Summary Text)

26. FARKLI KURUTMA YÖNTEMLERİNİN NAR TANELERİNİN KURUMA KİNETİĞİ, BİYOAKTİF BİLEŞİKLERİ, MİKROYAPISI VE FENOLİK İN-VİTRO BİYOERİŞİLEBİLİRLİĞİ ÜZERİNE ETKİSİ

Özay Arancıoğlu İ., Karasu S., Karadağ A., Saroğlu Ö., Tekin Çakmak Z. H., Bekiroğlu H.

4 TH INTERNATIONAL CONGRESS ON NUTRITION, OBESITY AND COMMUNITY HEALTH, İstanbul, Turkey, 24 - 25 December 2020, pp.557-558, (Summary Text)

27. THE USE OF PROPOLIS AS A NATURAL FOOD PRESERVATIVE IN CAKE PRODUCTION

Tekin Çakmak Z. H., Avcı E., Karasu S.

2. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Turkey, 29 February - 01 March 2020, pp.91-92, (Summary Text)

28. THE EFFECTS OF SOME COLD-PRESS OIL BY-PRODUCTS ON THE RHEOLOGICAL, ANTIMICROBIAL AND IN-VITRO BIO-ACCESSIBILITY PROPERTIES OF LOW FAT O/W EMULSIONS

Tekin Çakmak Z. H., Karasu S.

2. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Turkey, 29 February - 01 March 2020, pp.89-90, (Summary Text)

29. Investigation of Potential Use of By-products from Cold Press Industry as Natural Fat Substitutes and Functional Ingredients in a Low Fat Salad Dressing

Tekin Çakmak Z. H., Karasu S.

International Conference on Agronomy and Food Science and Technology, İstanbul, Turkey, 20 - 21 June 2019, pp.441-454, (Full Text)

30. Thermal loop test as a novel method for determination of emulsion stability

Tekin Çakmak Z. H., Karasu S., Toker Ö. S.

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.11-12, (Summary Text)

31. Kırmızıbiberlerin Ultrason Destekli Vakum Kurutma Yöntemiyle Kurutulmasının Mikrobiyal Etkilerinin Araştırılması

TEKİN ÇAKMAK Z. H., BAŞLAR M.

18. Ulusal Biyoteknoloji Kongresi, Konya, Turkey, 18 December 2015, (Summary Text)

32. Physicochemical and bioactive properties of hardaliye

Vardar U. S., Tekin Çakmak Z. H., Özçelik Kutlu G.

The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.503-504, (Summary Text)

Books 4

Publications & Works