Yayınlar & Eserler

Yayın Ağı
Makaleler 10
Tümü (10)
SCI-E, SSCI, AHCI (4)
SCI-E, SSCI, AHCI, ESCI (5)
ESCI (1)
Scopus (5)
TRDizin (2)
Diğer Yayınlar (3)

1. Bioactive and nutritional properties of kilned whole-grain snacks: focus on buckwheat, oat, and rye

Yilmaz B., Serin S., Bekiroglu H., ÖZÜLKÜ G., SAĞDIÇ O.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.20, sa.5, ss.7405-7421, 2026 (SCI-Expanded, Scopus)

2. Modeling Water Absorption of Intact Bulgur During Tempering at Different Temperatures and Moisture Levels

Bay Yılmaz B., Bayram M., Türker N. İ.
JOURNAL OF FOOD SCIENCE , cilt.90, sa.11, ss.1-13, 2025 (SCI-Expanded, Scopus)

3. Impact of tempering conditions on special spoilage, off-odor and the formation of volatile compounds in bulgur

Bay Yilmaz B., Bayram M., Türker N. I.
FOOD RESEARCH INTERNATIONAL , cilt.219, sa.116988, ss.1-17, 2025 (SCI-Expanded, Scopus)

4. Recent progress in natural seaweed pigments: Green extraction, health-promoting activities, techno-functional properties and role in intelligent food packaging

Manzoor M. F., Afraz M. T., Yılmaz B., Adil M., Arshad N., Goksen G., et al.
Journal of Agriculture and Food Research , cilt.15, 2024 (ESCI, Scopus) Sürdürülebilir Kalkınma

5. pH and thermal stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins: the impact of copigmentation

BAY YILMAZ B., Türker N.
Journal of Food Measurement and Characterization , cilt.18, sa.2, ss.1499-1516, 2024 (SCI-Expanded, Scopus)

6. Yeni Geliştirilmiş Tam Tahıl Çerezinin Kahvaltıya Alternatif Olma Potansiyelinin Araştırılması

SERİN KARAYİYEN S., BAY YILMAZ B.
Karadeniz Fen Bilimleri Dergisi , cilt.13, ss.1595-1603, 2023 (TRDizin)

7. SİYAH HAVUÇ (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) LİFİ İLE ZENGİNLEŞTİRİLMİŞ EKMEĞİN KALİTE VE ANTİOKSİDAN ÖZELLİKLERİ

BAY YILMAZ B., PEKMEZ H.
GIDA , cilt.45, sa.2, ss.290-298, 2020 (TRDizin)

8. Properties of Gaziantep Pita

PEKMEZ H., BAY YILMAZ B.
Biological and Chemical Research , cilt.6, ss.41-47, 2019 (Hakemli Dergi)

9. Anthocyanin Enigma

BAY YILMAZ B., PEKMEZ H., TÜRKER N. İ.
Biological and Chemical Research , cilt.6, ss.1-7, 2019 (Hakemli Dergi)

10. Quality and Antioxidant Properties of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Fiber Fortified Flat Bread (Gaziantep Pita)

PEKMEZ H., BAY YILMAZ B.
Journal of Agricultural Science and Technology B , cilt.8, 2018 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 9

1. IDENTIFICATION of DETERIORATION (HIMSIMA) DURING TEMPERING PROCESS in BULGUR PRODUCTION

BAY YILMAZ B., TÜRKER N. İ., BAYRAM M.
FoodCon2021, Avustralya, 12 Temmuz 2021, (Özet Bildiri)

2. Some Critical Deteriorations During the Bulgur Production

BAYRAM M., BAY YILMAZ B., TÜRKER N. İ.
1. INTERNATIONAL GAP AGRICULTURELIVESTOCK CONGRESS, 25 - 27 Nisan 2018, (Tam Metin Bildiri)

3. A study on determining the unit price of black carrot (Daucus carota ssp. sativus var. atrorubens Alef) fiber fortified bread

BAY YILMAZ B., PEKMEZ H.
EJONS V – International Confrence on Mathematics – Engineering – Natural Medical Sciences, 22 - 24 Kasım 2018, ss.841-844, (Tam Metin Bildiri)

4. Quality characteristics and antioxidant properties of bread incorporated by black carrot (Daucus carota ssp. sativus var. atrorubens Alef) fiber

PEKMEZ H., BAY YILMAZ B.
Euro-Global Conference on Food Science, Agronomy and Technology- FAT 2018, 20 - 22 Eylül 2018, (Özet Bildiri)

5. THE FUTURE OF 3D FOOD PRINTERS AND A NEW TOOLHEAD DESIGN FORCHOCOLATE PROCESSING

Yılmaz M. M., KARA T., BAY YILMAZ B.
3. Uluslararası Mesleki ve teknik Bilimler Kongresi, Gaziantep, Türkiye, 21 - 22 Haziran 2018, (Özet Bildiri)

6. Quality and antioxidant properties of black carrot (Daucus carota ssp. sativus var. atrorubens Alef) fiber fortified Gaziantep pita

BAY YILMAZ B., PEKMEZ H.
3. Uluslararası Mesleki ve Teknik Bilimler Kongresi- UMTEB 2018, 21 - 22 Haziran 2018, (Özet Bildiri)

7. Anthocyanin Enigma

BAY YILMAZ B., PEKMEZ H., TÜRKER N. İ.
International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

8. Properties of Gaziantep pita

PEKMEZ H., BAY YILMAZ B.
International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

9. Incorporation of black carrot pomace powder into bread as an antioxidant

BAY YILMAZ B., GÖKŞEN G., TÜRKER N. İ., EKİZ H. İ.
15th European Young Cereal Scientists and Technologists Workshop, Bergamo, İtalya, 26 - 29 Nisan 2016, (Özet Bildiri)
Kitaplar 1

1. Perspectives of Biodegradable Nanocoating in Food Packaging

Bay Yılmaz B.
Sustainable Approach to Protective Nanocoatings, Rajni Garg,Ansar Anjum, Editör, IGI Global, Pennsylvania, ss.1-300, 2024