Publications & Works

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

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) Creative Commons License identifier identifier

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) identifier identifier

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) Creative Commons License identifier identifier

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) Creative Commons License identifier identifier identifier

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) identifier identifier identifier

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) Creative Commons License identifier

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, 2023 (SCI-Expanded) identifier

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, 2022 (SCI-Expanded) identifier identifier

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) identifier identifier identifier

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) Creative Commons License Sustainable Development identifier identifier identifier

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) Creative Commons License Sustainable Development identifier identifier

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) Creative Commons License identifier identifier

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) Creative Commons License Sustainable Development identifier identifier

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) Creative Commons License identifier identifier

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) identifier identifier

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) Creative Commons License Sustainable Development identifier identifier identifier

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

Başdoğan H., Akman P. K., Metin Yıldırım R., Sağdıç O., Geçgel Ü., Tekın-Cakmak Z. H., et al.
Ciencia E Tecnologia De Alimentos, vol.1, no.1, pp.1-10, 2021 (SCI-Expanded) identifier identifier

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) Creative Commons License Sustainable Development identifier identifier identifier

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)

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) Sustainable Development identifier identifier

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) identifier identifier

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) identifier identifier

Books & Book Chapters

Ultrasound application for juice making

Başlar M., Tekin Çakmak Z. H., Ertugay M. F.
in: Handbook of Ultrasonics and Sonochemistry, Prof. Muthupandian Ashokkumar, Editor, Springer, London/Berlin , London, pp.1225-1246, 2016

Ultrasonic Applications for Food Dehydration

Başlar M., Toker Ö. S., Karasu S., Tekin Çakmak Z. H.
in: Handbook of Ultrasonics and Sonochemistry, Prof. Muthupandian Ashokkumar, Editor, Springer, London/Berlin , London, pp.1247-1270, 2016