Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings

Using Ultrasound in The Thawing Process of Frozen Doughs

International Aegean Scientific Research Symposium 2021, 25 - 26 December 2021

RESEARCHES ON FODMAP REDUCTION IN BREAD

INTERNATIONAL AEGEAN SYMPOSIUMS On Innovation Technologies & Engineering, Turkey, 12 March 2021

INCORPORATION OF OAT FLOUR SOURDOUGH ON BISCUIT FORMULATION TO REDUCE THE FAT CONTENT OF BISCUIT

2nd INTERNATIONAL EUROPEAN CONFERENCE ON INTERDISCIPLINARY SCIENTIFIC RESEARCHES, 4 - 05 July 2020, vol.2

RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE

1st International Conference on Food Technology and Nutrition, 15 - 17 May 2019, vol.2, pp.8-14

THE EFFECT OF WHOLEMEAL SOURDOUGH ON THE QUALITY OF SHORT DOUGH BISCUITS

INTERNATIONAL SYMPOSIUM FOR ENVIRONMENTAL SCIENCE AND ENGINEERING RESEARCH, Konya, Turkey, 25 - 27 May 2019, pp.182

Evaluation of stability of Type I and Type II sourdough with chickpea flour during frozen storage

7. uluslararası ekşi hamur sempozyumu -Sourdough for health, 6 - 08 June 2018

Usage invertase enzyme in fondant production: the effect of concentration on quality parametres

The 4th international symposium on ”traditional foods from adriatic to caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018

Usage of Invertase Enzyme in Fondant Production: The Effect of Concentration on Quality Parameters

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.383

Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.242

Ekşi Ekmek Hamurundan İzole Edilen Mayaların Teknolojik Özellikleri

19.ULUSLARARASI KATILIMLI ULUSAL BİYOTEKNOLOJİ KONGRESİ, Turkey, 1 - 03 December 2017

PHYTASE ACTIVE OF LACTIC ACID BACTERIA FROM TURKISH SOURDOUGH

International Congress on Fundamental and Applied Sciences, Saraybosna, Bosnia And Herzegovina, 21 August 2017, pp.69

Physical and sensory characteristics of cake enriched with honeybee pollen

15th International Cereal and Bread Congress, İstanbul, Turkey, 18 April 2016, pp.161

Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)

International Food Technologist (IFT), Chicago, United States Of America, 16 July 2016, pp.15

Books & Book Chapters

Ekşi Hamur ile Ekmek Üretim Teknolojisi

in: Hububat Bilimi ve Teknolojisi, Hamit Köksel,Oğuz Acar,Buket Çetiner,Filiz Köksel, Editor, Sidas Medya, İzmir, pp.335-353, 2021

Ekşi Hamur ile Ekmek Üretim Teknolojisi

in: Hububat Bilimi ve Teknolojisi, Hamit Köksel,Oğuz Acar,Buket Çetiner,Filiz Köksel, Editor, Sidas Yayıncılık, İzmir, pp.335-353, 2021

Ekşi hamur fermentasyonu ve teknolojisi

in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen, Hüseyin Erten, Hidayet Sağlam, Editor, Nobel Yayın, İstanbul, pp.369-390, 2020

Metrics

Publication

55

Citation (WoS)

142

H-Index (WoS)

6

Citation (Scopus)

263

H-Index (Scopus)

8

Citation (Scholar)

1

H-Index (Scholar)

1

Project

4

Thesis Advisory

4

Open Access

46
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