Arş. Gör. Duygu ÖZMEN

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Can rheometer be used for determination of baking stability of cocoa based filling creams

Aktar B. U., İshak A. K., ÖZMEN D., Tuna Ağırbaş H. E., Atıl O., TOKER Ö. S.

Journal of Food Engineering , cilt.387, 2025 (SCI-Expanded)

Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations

Icyer N. C., ÖZMEN D., Sener D., Kokyar N., TOKER Ö. S.

Journal of Food Science , cilt.89, sa.10, ss.6590-6600, 2024 (SCI-Expanded)

A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods

Mezreli G., Kurt A., Akdeniz E., ÖZMEN D., Basyigit B., TOKER Ö. S.

Food Hydrocolloids , cilt.154, 2024 (SCI-Expanded)

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Kurt A., TOKER Ö. S., Akbulut M., Coklar H., ÖZMEN D., Ozcan Y., et al.

Food Science and Nutrition , cilt.12, sa.7, ss.4952-4965, 2024 (SCI-Expanded)

Effect of extraction temperature of taro mucilage on physicochemical and rheological properties

Arıcı M., Şenol B. M., Öztürk E., Özmen D., Toker Ö. S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.18, ss.1-9, 2024 (SCI-Expanded)

Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips

Kian-Pour N., Ceyhan T., ÖZMEN D., TOKER Ö. S.

International Journal of Food Engineering , cilt.20, sa.2, ss.85-99, 2024 (SCI-Expanded)

Microwave-modified xanthan gum: Alterations in steadyand dynamic rheological behaviors

Kurt A., Öztürk E., Özmen D., Yıldırım Yalçın M., Arıcı M., Toker Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.47, sa.1, ss.14525, 2024 (SCI-Expanded)

Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment

Mutlu S., Palabiyik I., Kopuk B., Gunes R., Boluk E., BAĞCI U., et al.

Food Bioscience , cilt.56, 2023 (SCI-Expanded)

Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent

Ozcan Y., Kurt A., ÖZMEN D., TOKER Ö. S.

Journal of the Science of Food and Agriculture , cilt.103, sa.11, ss.5511-5520, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2

BEKİROĞLU H., Karimidastjerd A., ÖZMEN D., TOKER Ö. S., Inan M., SAĞDIÇ O., et al.

Food Bioscience , cilt.54, 2023 (SCI-Expanded)

Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

Kılıçlı M., Özmen D., Bayram M., Toker Ö. S.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.32, ss.1-11, 2023 (SCI-Expanded)

Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum

Yildirim-Mavis C., ÖZMEN D., Akdeniz E., Palabiyik I., TOKER Ö. S.

Journal of Food Engineering , cilt.346, 2023 (SCI-Expanded)

A review on latest innovations in physical modifications of galactomannans

Kian-Pour N., Yildirim-Yalcin M., Kurt A., ÖZMEN D., TOKER Ö. S.

Food Hydrocolloids , cilt.138, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples

Gokcan H., Özmen D., Yalcin M. Y., Dertli E., Toker O. S., Sujka M.

SUSTAINABILITY , cilt.15, sa.6, ss.4934, 2023 (SCI-Expanded)

Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product

Özmen D., Metin Yıldırım R., Bursa K., Kian-Pour N., Toker Ö. S., Palabıyık İ., et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.31, ss.1-10, 2023 (SCI-Expanded)

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Mirzababaee S. M., ÖZMEN D., Hesarinejad M. A., TOKER Ö. S., Yeganehzad S.

International Journal of Biological Macromolecules , cilt.223, ss.511-523, 2022 (SCI-Expanded)

Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

Ozcan Y., İÇYER N. C., ÖZMEN D., TOKER Ö. S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.11, 2022 (SCI-Expanded)

High potential food wastes: Evaluation of melon seeds as spreadable butter

Sahin E., Erem E., Guzey M., Kesen M. S., Icyer N. C., ÖZMEN D., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.10, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction

ÖZMEN D., TOKER Ö. S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.45, sa.9, 2022 (SCI-Expanded)

Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests

Yildirim-Mavis C., ÖZMEN D., Yakisik E., TOKER Ö. S., PALABIYIK İ., Kaner O.

INTERNATIONAL DAIRY JOURNAL , cilt.127, 2022 (SCI-Expanded)

Large amplitude oscillatory shear (LAOS) measurements as a promising tool to predict electrospinnability of pectin solutions

ÖZMEN D., Balik B. A., Argin S., Yildirim-Mavis C., TOKER Ö. S.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.139, sa.7, 2022 (SCI-Expanded)

A tracer microrheology for determination of viscoelasticity of dilute ovalbumin colloids

Bakhsh A., Elobeid T., Avci E., Demirci M., Taylan O., Özmen D., et al.

Emerging Materials Research , cilt.11, sa.1, 2021 (SCI-Expanded)

Drying of licorice root by novel radiative methods

İçier F., Özmen D., Çevik M., Çokgezme Ö. F.

Journal Of Food Processing And Preservation , sa.15214, 2020 (SCI-Expanded)

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Ayseli M. T., YILMAZ M. T., ÇEBİ N., SAĞDIÇ O., ÖZMEN D., Capanoglu E.

FOOD CHEMISTRY , cilt.315, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

İspirli H., ÖZMEN D., YILMAZ M. T., SAĞDIÇ O., Dertli E.

Food Control , cilt.107, 2020 (SCI-Expanded)

Non-linear rheological (LAOS) behavior of sourdough-based dough

Yildirim-Mavis C., Yilmaz M. T., Dertli E., Arıcı M., Özmen D.

Food Hydrocolloids , cilt.96, ss.481-492, 2019 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

BİTKİ TOHUM MUSİLAJLARI VE GIDALARDA KULLANIMI

Vardar U. S., Özcan Y., Özmen D., Toker Ö. S.

Gıda , cilt.46, sa.2, ss.269-278, 2021 (Hakemli Dergi) Sürdürülebilir Kalkınma

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Production of Fruit-Based Cocolin-Like Tablet Product

Kılavuz T., Bozkurt F., Akman P. K., Özmen D., Toker Ö. S.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 Mayıs - 18 Ağustos 2024, ss.167 Sürdürülebilir Kalkınma

Lemon Fiber: A Sustainable Solution for Healthier Cream Fillings

Özmen D., Toker Ö. S., Akyil Ozturk S.

International Food Innovation and Sustainability Congress , İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.107 Sürdürülebilir Kalkınma

Determination of Physicochemical Properties of Cocoa Fiber Obtained from Cocoa Processing by-Product

Polat M. M., Özmen D., Toker Ö. S., Çapanoğlu Güven E., Gunes R.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.188

Obtaining Aquafaba from Sprouted and Fermented Legumes

Kaplan T., Babacan M., Sahin E. R., Özmen D., Toker Ö. S.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.226 Sürdürülebilir Kalkınma

Investigation of Rheological Behavior of Hydrocolloids Commonly Used in Food Industry in Non-Linear Region

Özmen D., Toker Ö. S.

2.Uluslararası Hayvansal Gıdalar Kongresi, Girne, Kıbrıs (Kktc), 08 Kasım 2018, ss.17-18

Determination of the Quality Characteristic of Glucomannan Additive Sour Dough Bread

ÖZMEN D., BEKİROĞLU H., SAĞDIÇ O.

2.Uluslararası Hayvansal Gıdalar Kongresi, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.19-20

EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

AHHMED A., ÖZMEN D., Bursa K., TOKER Ö. S., Sakata R.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.74

INVESTIGATION OF LAOS BEHAVIOR OF XANTHAN AND LOCUST BEAN GUM

Özmen D., Toker Ö. S.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.102

EFFECT OF SPROUTED WHEAT FLOUR ON LAOS PROPERTIES OF WHEAT FLOUR-WATER DOUGH

Yıldırım Ç., YILMAZ M. T., ÖZMEN D., ARICI M.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.101

Fabrication of propolis loaded electrosprayed nanoparticles

ÖZMEN D., Karakas C. Y., YILMAZ A., Dertli E., Bayram N. E., Yilmaz M. T.

European Biotechnology Congress, Athens, Yunanistan, 26 - 28 Nisan 2018, cilt.280

Bazı tıbbi bitkilerin toplam fenolik madde miktarının belirlenmesi

ÖZMEN D., Vardar U. S., YILMAZ M. T.

International Symposium On Medicinal, Aromatic And Dye Plants, Malatya, Türkiye, 05 Ekim 2017, ss.12-13

Meyankökünün Kurutulmasında Alternatif Kurutma Yöntemlerinin Bazı Kalite Kriterleri Üzerine Etkilerinin İncelenmesi

İçier F., ÖZMEN D., Çevik M., Çokgezme Ö. F.

TÜRKİYE 12. GIDA KONGRESİ, Edirne, Türkiye, 05 Ekim 2016, ss.521

Kitap & Kitap Bölümleri

Modification of Food Powders

Kian-Pour N., Özmen D., Toker Ö. S.

Food Powders Properties and Characterization, Ertan Ermiş, Editör, Springer-Verlag , Basel, ss.125-153, 2021 Sürdürülebilir Kalkınma

Metrikler

Yayın

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

135

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Proje

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler