Dr.Öğr.Üyesi Zeynep Hazal TEKİN ÇAKMAK

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

ACS Omega , cilt.9, sa.9, ss.10243-10252, 2024 (SCI-Expanded)

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)

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)

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

Koksel H., Cetiner B., Ozkan K., TEKİN ÇAKMAK Z. H., SAĞDIÇ O., Sestili F., et al.

Cereal Chemistry , 2024 (SCI-Expanded)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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 , cilt.1, sa.1, ss.1-10, 2021 (SCI-Expanded)

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)

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)

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)

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) Sürdürülebilir Kalkınma

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)

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)

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)

Diğer Dergilerde Yayınlanan Makaleler

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)

Kitap & Kitap Bölümleri

Ultrasound application for juice making

Başlar M., Tekin Çakmak Z. H., Ertugay M. F.

Handbook of Ultrasonics and Sonochemistry, Prof. Muthupandian Ashokkumar, Editör, Springer, London/Berlin , London, ss.1225-1246, 2016

Ultrasonic Applications for Food Dehydration

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

Handbook of Ultrasonics and Sonochemistry, Prof. Muthupandian Ashokkumar, Editör, Springer, London/Berlin , London, ss.1247-1270, 2016

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Kitap & Kitap Bölümleri