Dr. Öğr. Üyesi Zeynep Hazal TEKİN ÇAKMAK

Yayın Ağı

Makaleler 46

1. 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 , cilt.11, sa.8, ss.643-657, 2025 (SCI-Expanded, Scopus)

2. 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 , cilt.13, sa.5, 2025 (SCI-Expanded, Scopus)

3. Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi

Tekin Çakmak Z. H.

JOURNAL OF ANATOLIAN ENVIRONMENTAL AND ANIMAL SCIENCES , cilt.10, sa.1, ss.48-55, 2025 (TRDizin)

4. 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 , 2025 (SCI-Expanded, Scopus)

5. 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 , cilt.251, sa.1, ss.57-68, 2025 (SCI-Expanded, Scopus)

6. 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 , cilt.89, sa.11, ss.7380-7396, 2024 (SCI-Expanded, Scopus)

7. 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 , cilt.12, sa.5, ss.3346-3359, 2024 (SCI-Expanded, Scopus)

8. 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 , cilt.117, 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 , cilt.101, sa.3, ss.630-640, 2024 (SCI-Expanded, Scopus)

10. 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 , cilt.9, sa.9, ss.10243-10252, 2024 (SCI-Expanded, Scopus)

11. 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 , cilt.112, 2024 (SCI-Expanded, Scopus)

12. 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 , cilt.81, sa.2, ss.1767-1787, 2024 (SCI-Expanded, Scopus)

13. 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 , cilt.13, sa.2, 2024 (SCI-Expanded, Scopus)

14. 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 , cilt.16, sa.1, ss.98-107, 2024 (SCI-Expanded, Scopus)

15. 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 , cilt.52, sa.4, 2024 (SCI-Expanded, Scopus)

16. 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 , cilt.8, sa.44, ss.41603-41611, 2023 (SCI-Expanded, Scopus)

17. 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 , cilt.80, sa.9, ss.9941-9962, 2023 (SCI-Expanded, Scopus)

18. 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 , cilt.12, sa.18, 2023 (SCI-Expanded, Scopus)

19. 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 , cilt.12, sa.11, 2023 (SCI-Expanded, Scopus)

20. 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 , cilt.12, sa.12, 2023 (SCI-Expanded, Scopus)

21. 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 , cilt.12, sa.7, 2023 (SCI-Expanded, Scopus)

22. 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 , cilt.11, sa.3, 2023 (SCI-Expanded, Scopus)

23. 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 , cilt.58, sa.3, ss.1307-1316, 2023 (SCI-Expanded, Scopus)

24. 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 , cilt.12, sa.3, 2023 (SCI-Expanded, Scopus)

25. 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 , cilt.226, ss.772-779, 2023 (SCI-Expanded, Scopus)

26. 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 , cilt.15, sa.4, ss.21-31, 2023 (SCI-Expanded, Scopus)

27. 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)

28. 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) , cilt.43, 2023 (SCI-Expanded, Scopus)

29. 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 , cilt.51, sa.7, ss.48520-48530, 2022 (SCI-Expanded, Scopus)

30. 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 , cilt.11, sa.16, ss.1-14, 2022 (SCI-Expanded, Scopus)

31. 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 (Hakemli Dergi)

32. 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 , cilt.11, sa.3, 2022 (SCI-Expanded, Scopus)

33. 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 , cilt.42, 2022 (SCI-Expanded, Scopus)

34. 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) , cilt.42, 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) , cilt.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 , cilt.42, 2022 (SCI-Expanded, Scopus)

37. 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 , cilt.42, 2022 (SCI-Expanded, Scopus)

38. 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 , cilt.45, sa.12, 2021 (SCI-Expanded, Scopus)

39. 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 , cilt.10, sa.11, 2021 (SCI-Expanded, Scopus)

40. 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 , cilt.10, sa.10, 2021 (SCI-Expanded, Scopus)

41. 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 , ss.1-13, 2021 (SCI-Expanded, Scopus)

42. 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 , cilt.44, sa.9, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

43. 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 , cilt.122, 2020 (SCI-Expanded, Scopus)

44. 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 , cilt.132, ss.1131-1143, 2018 (SCI-Expanded, Scopus)

45. 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 , cilt.41, sa.6, 2017 (SCI-Expanded, Scopus)

46. Reasons of Bitterness in Ultrafiltrated White Cheese

Tekin Çakmak Z. H.

International Journal of Innovative Studies in Sciences and Engineering Technology (IJISSET) , cilt.2, sa.9, ss.39-44, 2016 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 27

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, Türkiye, 03 Ocak 2026, (Özet Bildiri)

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, Türkiye, 23 Aralık 2025, (Özet Bildiri)

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, Türkiye, 01 Kasım 2025, (Özet Bildiri)

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, Türkiye, 29 - 31 Mayıs 2025, (Özet Bildiri)

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, Türkiye, 03 Mayıs 2025, (Özet Bildiri)

6. NOVEL KURUTMA TEKNİKLERİNİN KAN PORTAKALI DİLİMLERİNİN KURUTULMASINDA KULLANIMI

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

INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Türkiye, 20 - 21 Kasım 2024, ss.173, (Özet Bildiri)

7. SOĞUK PRES ÇÖREK OTU YAĞI YAN ÜRÜNÜN YAĞI AZALTILMIŞ VEGAN MAYONEZ ÜRETİMİNDE KULLANIMI

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

INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Türkiye, 20 - 21 Kasım 2024, ss.174, (Özet Bildiri)

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, Türkiye, 16 - 18 Mayıs 2024, ss.205-206, (Özet Bildiri)

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, Türkiye, 16 - 18 Mayıs 2024, ss.118-119, (Özet Bildiri)

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, Türkiye, 2 - 04 Kasım 2023, ss.120, (Özet Bildiri)

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, Türkiye, 1 - 03 Kasım 2023, ss.64-65, (Özet Bildiri)

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

Tekin Çakmak Z. H., Köksel H.

International Conference on Raw Material to Processed Foods , İstanbul, Türkiye, 18 - 19 Mayıs 2023, ss.150-151, (Özet Bildiri)

13. 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, Türkiye, 18 - 19 Mayıs 2023, ss.149-150, (Özet Bildiri)

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, Türkiye, 9 - 10 Mayıs 2023, ss.368-370, (Özet Bildiri)

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

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

ANADOLU 11th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Diyarbakır, Türkiye, 29 - 30 Aralık 2022, ss.41-42, (Özet Bildiri)

16. 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, Türkiye, 22 Aralık 2022, (Özet Bildiri)

17. 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, Türkiye, 27 - 28 Mayıs 2022, ss.444-445, (Özet Bildiri)

18. 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, Türkiye, 25 - 26 Şubat 2022, ss.45-47, (Özet Bildiri)

19. SOĞUK PRESS KETEN YAĞI YAN ÜRÜNÜNDEN ELDE EDİLEN GAM BAZLI AKTİF YENİLEBİLİR ANTİMİKROBİYAL FİLMLERİN GELİŞTİRİLMESİ VE KARAKTERİZASYONU

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

VII. INTERNATIONAL BATTALGAZİ SCIENTIFIC STUDIES CONGRESS, Malatya, Türkiye, 28 - 29 Ocak 2022, ss.785-786, (Özet Bildiri)

20. 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, Türkiye, 3 - 04 Haziran 2021, ss.302, (Özet Bildiri)

21. 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, Türkiye, 19 - 20 Haziran 2021, ss.123-125, (Özet Bildiri)

22. 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, Türkiye, 3 - 04 Haziran 2021, ss.302-303, (Özet Bildiri)

23. 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, Türkiye, 24 Aralık 2020, cilt.4, ss.557-558, (Özet Bildiri)

24. 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, Türkiye, 20 - 21 Haziran 2019, ss.441-454, (Tam Metin Bildiri)

25. 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, Türkiye, 19 - 21 Ekim 2018, ss.11-12, (Özet Bildiri)

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

TEKİN ÇAKMAK Z. H., BAŞLAR M.

18. Ulusal Biyoteknoloji Kongresi, Konya, Türkiye, 18 Aralık 2015, (Özet Bildiri)

27. 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, Bosna-Hersek, 1 - 04 Ekim 2015, ss.503-504, (Özet Bildiri)

Kitaplar 3

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