Doç. Dr. Meral YILDIRIM YALÇIN

Yayın Ağı

Makaleler 29

1. Changes in chemical, structural and technofunctional attributes of animal-based proteins upon emerging non-thermal processing treatments

Falsafi S. R., Sebastian J., Aaliya B., García Galicia I. A., Huerta-Jiménez M., Alarcón-Rojo A. D., et al.

Food Chemistry , cilt.515, 2026 (SCI-Expanded, Scopus)

2. A review of the use of natural pigments in multilayer and composite films for intelligent biodegradable food packaging

Yildirim-Yalcin M., Kemerli-Kalbaran T., Ceyhan T., Mojtahedi E., Olcay H. S., ŞAHİN SEVGİLİ S., et al.

Progress in Organic Coatings , cilt.213, 2026 (SCI-Expanded, Scopus)

3. Development of Intelligent Colorimetric Indicator Film Based on Avocado Seed Starch and Chokeberry Pomace Extract for Visual Monitoring of Chicken Breast Meat Freshness

Anik E., Okur B., Vatansever B., Asikkutlu A. G., Yildirim-Yalcin M., Olcay H. S., et al.

STARCH-STARKE , cilt.78, sa.2, 2026 (SCI-Expanded, Scopus)

4. Characterization of the properties of modified avocado seed starches by heat-moisture treatment, cross-linking and oxidation and their applications in packaging film

Yildirim-Yalcin M., Ceyhan T., Olcay H. S., ÖZMEN D., TOKER Ö. S.

International Journal of Biological Macromolecules , cilt.340, 2026 (SCI-Expanded, Scopus)

5. **Development, Chemical and Sensory Characterization of Chokeberry (Aronia melanocarpa) Sour Concentrate and Fruit Leather (Pestil)**

Olcay H. S., Ceyhan T., Yildirim-Yalcin M.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , cilt.23, sa.5, ss.1230-1244, 2025 (ESCI, Scopus) Sürdürülebilir Kalkınma

6. Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid

Falsafi S. R., Sebastian J., Colussi R., Avila do Nascimento L., Kemerli-Kalbaran T., Yildirim-Yalcin M., et al.

FOOD SCIENCE & NUTRITION , cilt.13, sa.7, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

7. Recent trends in fortifying bread with nutrients: Comprehensive insights into chemical, physical, functional, and nutritional attributes

Falsafi S. R., Aaliya B., Demirkesen I., Kemerli-Kalbaran T., Dehnad D., Sahin S., et al.

FUTURE FOODS , cilt.11, 2025 (ESCI, Scopus) Sürdürülebilir Kalkınma

8. Application of biological and green nanomaterials in wastewater treatment: techniques for the effective removal of dyes, heavy metals, and organic pollutants

Kazan Kaya E. S., CİĞEROĞLU Z., Kemerli Kalbaran T., Temur Ergan B., ŞENOL Z. M., Yildirim Yalcin M.

TURKISH JOURNAL OF BIOLOGY , cilt.49, sa.5, 2025 (SCI-Expanded, Scopus, TRDizin) Sürdürülebilir Kalkınma

9. Optimization of mechanical and water barrier properties of avocado seed starch based film and its application as smart pH indicator by adding blue butterfly pea flower extract

Asikkutlu A. G., Yildirim-Yalcin M.

FOOD CHEMISTRY-X , cilt.25, 2025 (SCI-Expanded, Scopus)

10. Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach

Yildirim-Yalcin M., Yucel O., Tarlak F.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.31, sa.1, ss.3-10, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

11. Characterization of a sodium alginate-carboxymethylcellulose film incorporated with cinnamaldehyde, and its application for preservation of almond paste

Macit O., Yildirim-Yalcin M., Olcay H. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.17, sa.4, ss.244-256, 2025 (SCI-Expanded, Scopus)

12. Improving physicochemical and nutritional attributes of rice starch through green modification techniques

Rostamabadi H., Yildirim-Yalcin M., Demirkesen I., TOKER Ö. S., Colussia R., do Nascimentob L. Á., et al.

FOOD CHEMISTRY , cilt.458, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

13. **Development and structural characterisation of gelatin-based sustainable food packaging from turkey (Meleagris gallopavo) skin by-product**

Ozcan Y., Kurt A., Yildirim-Yalcin M., TOKER Ö. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.59, sa.9, ss.6243-6254, 2024 (SCI-Expanded, Scopus)

14. Effects of Red Pepper Pomace Protein and Oil on the Properties of Starch-Based Edible Films

Akinci Z. K., Karaman H., Yildirim-Yalcin M., Olcay H. S., Inan M., TOKER Ö. S.

WASTE AND BIOMASS VALORIZATION , cilt.15, sa.6, ss.3579-3588, 2024 (SCI-Expanded, Scopus)

15. Kırmızı Lahana Ekstraktının Kitosan-Nişasta Filmlerin Karakteristik Özellikleri Üzerine Etkisi

YALÇIN M.

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , cilt.14, sa.2, ss.732-742, 2024 (TRDizin)

16. Cellulose nanofibers, nanocrystals, and bacterial nanocellulose: Fabrication, characterization, and their most recent applications

Rostamabadi H., Bist Y., Kumar Y., Yıldırım Yalçın M., Ceyhan T., Falsafi S. R.

Future Posthavest and Food , cilt.1, sa.1, ss.5-33, 2024 (Hakemli Dergi)

17. Microwave-modified xanthan gum: Alterations in steady and dynamic rheological behaviors

KURT A., ÖZTÜRK E., ÖZMEN D., Yildirim-Yalcin M., ARICI M., TOKER Ö. S.

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

18. Quality classification and shelf life determination of spinach using deep learning methodology

Yıldırım Yalçın M., Yücel Ö., Tarlak F.

JOURNAL OF FOOD AND NUTRITION RESEARCH , cilt.63, ss.136-143, 2024 (Scopus)

19. **Characterization of Laurus nobilis L. leaf essential oil incorporated maize starch and rice protein films**

Kurtfaki M., Yildirim-Yalcin M.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.17, sa.5, ss.4954-4962, 2023 (SCI-Expanded, Scopus)

20. 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, Scopus) Sürdürülebilir Kalkınma

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

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

SUSTAINABILITY , cilt.15, sa.6, 2023 (SCI-Expanded, SSCI, Scopus) Sürdürülebilir Kalkınma

22. Recent advances in the improvement of carboxymethyl cellulose-based edible films

Yildirim-Yalcin M., Törnük F., Toker Ö. S.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.129, ss.179-193, 2022 (SCI-Expanded, Scopus)

23. Effect of grape derivatives and cross-linked maize starch coatings on the storage life of strawberry fruit

Yildirim-Yalcin M., Seker M., Sadikoglu H.

PROGRESS IN ORGANIC COATINGS , cilt.167, 2022 (SCI-Expanded, Scopus)

24. Production Of Cold Green Tea With Natural Additives

Tanyıldız A. O., Çulhacı E., Yıldırım Yalçın M.

International Journal of Food Engineering Research , cilt.7, sa.2, ss.55-68, 2021 (Hakemli Dergi)

25. Optimization of mechanical and antioxidant properties of edible film based on grape juice and cross-linked maize starch and evaluation of its effects on the storage quality of fresh-cut pineapple

Yildirim-Yalcin M., Sadıkoğlu H., Seker M.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.15, sa.5, ss.4669-4678, 2021 (SCI-Expanded, Scopus)

26. Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets

Yıldırım-Yalçın M., Sadıkoğlu H., Şeker M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.142, 2021 (SCI-Expanded, Scopus)

27. Development and characterization of edible films based on modified corn starch and grape juice

Yildirim-Yalcin M., ŞEKER M., SADIKOĞLU H.

FOOD CHEMISTRY , cilt.292, ss.6-13, 2019 (SCI-Expanded, Scopus)

28. Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits Dondurarak Kurutma İşleminin Karayemiş ve Kivinin Fiziksel ve Antioksidan Özellikleri Üzerine Etkisi

AKTÜRK GÜMÜŞAY Ö., Yalçın M.

Akademik Gida , cilt.17, sa.1, ss.9-15, 2019 (Scopus, TRDizin)

29. Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat

Yalcin M., Seker M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.68, ss.153-159, 2016 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 19

1. Sensory and Color Properties in New Product Development: Chokeberry (Aronia Melanocarpa) Sour Concentrate and Fruit Leather (Pestil)

Olcay H. S., Ceyhan T., Yıldırım Yalçın M.

Uluslararası Tüketici Ve Duyusal Bilimler Konferansı (CONSENSE) , İstanbul, Türkiye, 2 - 03 Ekim 2024, ss.37-38, (Özet Bildiri)

2. Enrichment of Durum Wheat Pasta with Jerusalem Artichoke and Purple Basil

Zencirli M., Olcay H. S., Yıldırım Yalçın M.

International Congress of High Value-Added Agricultural Products , Iğdır, Türkiye, 1 - 03 Aralık 2024, ss.134, (Özet Bildiri)

3. Development and Characterization of Bioplastic Films By Starch Obtained From Avocado Seeds.

Aşıkkutlu A. G., Yıldırım Yalçın M.

The 4th Circul-A-Bility Conference, Rethinking Packaging for Circular & Sustainable Food Supply Chains of The Future , Arhus, Danimarka, 11 - 13 Eylül 2024, ss.54, (Özet Bildiri)

4. Preparation and Characterization of Film Based On Avocado Seed Starch And Chokeberry Pomace Extract

Okur B., Vatansever B., Anık E., Yıldırım Yalçın M.

International Food Innovation and Sustainability Congress , İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.182, (Özet Bildiri)

5. Microencapsulation of Mandarin Peel Extract Using Different Methods

Zein Alabidein Z., Ceyhan T., Yıldırım Yalçın M.

International Food, Agriculture and Veterinary Conference , Konya, Türkiye, 17 - 18 Şubat 2024, ss.90-91, (Özet Bildiri)

6. Investigation of the food safety awareness of the employee in the food production department

Karaduman Ü., Ceyhan T., Yıldırım Yalçın M.

International Congress on Food Researches , Sivas, Türkiye, 16 - 18 Ekim 2023, ss.820-821, (Özet Bildiri)

7. Kara Lahana Saplarından Selüloz ve Nanoselüloz Elde Edilmesi

Yenice S. D., Ceyhan T., Yıldırım Yalçın M.

2. Uluslararası Geleneksel Gıdalar ve Sürdürülebilir Beslenme Sempozyumu, Mersin, Türkiye, 5 - 06 Ekim 2023, ss.468-476, (Tam Metin Bildiri)

8. The effect of cooking technique and time on the color and nutritional values of jerusalem artichoke

Yıldırım Yalçın M., Akturk Gumusay O.

4. International Mediterranean Congress , Lefkoşa, Kıbrıs (Kktc), 15 - 16 Haziran 2023, ss.120-121, (Özet Bildiri)

9. Ultrasound assisted extraction of bioactive compounds from chokeberry pomace

Ceyhan T., Olcay H. S., Yıldırım Yalçın M.

2nd International Food Chemistry Congress , Antalya, Türkiye, 16 - 19 Mart 2023, ss.41-42, (Özet Bildiri)

10. The effect of different extraction conditions applied to crushed and whole grape seeds on phenolic compound transition

Akturk Gumusay O., Yıldırım Yalçın M.

4. International Marmara Scientific Research and Innovation Congress, İstanbul, Türkiye, 11 - 12 Mart 2023, ss.209-210, (Özet Bildiri)

11. Investigation of the effects of different cooking methods on the texture properties of jerusalem artichoke

Yıldırım Yalçın M., Akturk Gumusay O.

6. International sciences and innovation congress , Ankara, Türkiye, 25 - 26 Şubat 2023, ss.100-101, (Özet Bildiri)

12. Aronya meyvesinin (Aronia melanocarpa) besinsel özellikleri ve biyoaktif bileşenleri

Culhacı E., Yıldırım Yalçın M.

12. Gıda Mühendisliği Öğrenci Kongresi , Bursa, Türkiye, 21 - 22 Mart 2022, ss.266, (Özet Bildiri)

13. Determination of antioxidant properties phenolic content and color of cake added jujube Ziziphus Jujube and galangal Alpina Galangal during baking

Akturk Gumusay O., Kemerli Kalbaran T., Yıldırım Yalçın M.

Eurofoodchem XVIII , Madrid, İspanya, 13 - 16 Ekim 2015, ss.1, (Özet Bildiri)

14. Textural sensory and thermal properties of cake added jujube Ziziphus jujube and galangal Alpina galangal during baking

Yıldırım Yalçın M., Akturk Gumusay O., Kemerli Kalbaran T.

Eurofoodchem XVIII , Madrid, İspanya, 13 - 16 Ekim 2015, ss.1-2, (Özet Bildiri)

Kitaplar 2

1. Pulsed electric field induced alterations in starch

Yildirim-Yalcin M., Mojtahedi E., TOKER Ö. S.

Non-thermal Processing of Major Food Macromolecules, Elsevier, ss.237-254, 2025

2. Introduction to bioactive compounds: Definition, advantages, and limitations

Falsafi S. R., Topuz F., Aaliya B., Demirkesen I., Yildirim-Yalcin M., Rostamabadi H.

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds, Elsevier, ss.3-24, 2025

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445

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546

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158

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