SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits
FOOD SCIENCE AND TECHNOLOGY
, ss.1009-1016, 2021 (SCI-Expanded)
IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR
Acta Alimentaria
, cilt.49, sa.2, ss.170-180, 2020 (SCI-Expanded)
Diğer Dergilerde Yayınlanan Makaleler
Durum Buğdayı Ununun Ekmek Üretiminde Kullanım İmkanlarının Araştırılması
Avrupa Bilim ve Teknoloji Dergisi
, sa.38, ss.130-136, 2022 (Hakemli Dergi)
Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
European Food Science and Engineering
, cilt.2, sa.2, ss.59-64, 2021 (Hakemli Dergi)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
RESEARCHES ON FODMAP REDUCTION IN BREAD
INTERNATIONAL AEGEAN SYMPOSIUMS On Innovation Technologies & Engineering, Türkiye, 12 Mart 2021
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, Kıbrıs (Kktc), 19 - 21 Nisan 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, Kıbrıs (Kktc), 19 Nisan 2018, ss.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, Kıbrıs (Kktc), 19 Nisan 2018, ss.242
Ekşi Ekmek Hamurundan İzole Edilen Mayaların Teknolojik Özellikleri
19.ULUSLARARASI KATILIMLI ULUSAL BİYOTEKNOLOJİ KONGRESİ, Türkiye, 1 - 03 Aralık 2017
PHYTASE ACTIVE OF LACTIC ACID BACTERIA FROM TURKISH SOURDOUGH
International Congress on Fundamental and Applied Sciences, Saraybosna, Bosna-Hersek, 21 Ağustos 2017, ss.69
Detection of starch in yoghurt using ATR-FTIR spectroscopy
2nd International Balkan Agriculture Congress, 16 - 18 Mayıs 2017
Detection of Adulteration of Orange Juice Adulterated with Grapefruit, Mandarin, Apple and Grape Juices using ATR-FTIR Spectroscopy
II. International Turkic World Conference on Chemical Sciences and Technologies, Üsküp, Makedonya, 26 Ekim 2016, ss.164
Gölevez (Colocasia esculenta L. Schott) Ununun Ekmek Üretiminde Kullanılması
TÜRKİYE 12. GIDA KONGRESİ, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.252
Physical and sensory characteristics of cake enriched with honeybee pollen
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.161
Improving the Bread Quality of High Protease Activity Flour Using Hops Humulus Lupulus Extract
Institute of Food Technologists Annual Meeting 2016, 16 - 19 Temmuz 2016
Resistant Starch Content of Taro (Colocasia esculenta L. Schott) Flour Drying at Different Conditions
IFT Annual Meeting, Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016
Improvement Functionality of Bread With Olive Pulp Powder
IFT Annual Meeting, Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016
Improving the bread quality of high protease activity flour by using hops (Humulus Lupulus)
International Food Technologist (IFT), Chicago, Amerika Birleşik Devletleri, 16 Temmuz 2016, ss.15
Physical and Sensory Charachteristics of Cake Enriched with Honeybee Pollen
15th International Cerael and Bread Congress, 18 - 21 Nisan 2016
Bread making performance of yeast isolated from Turkish sourdough
6th Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.30
Identification of Yeast Isolated from Turkish Sourdough
VIth Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.72
Determination of yeast diversity in Turkish sourdough by FT-IR spectroscopy
VIth Sourdough Symposium, Nantes, Fransa, 30 Eylül 2015, ss.71
Identification of Lactic Acid Bacteria Isolated form Turkish Industrial Sourdough Samples
6.Sourdough Symposium, Nantes, Fransa, 30 Eylül - 02 Ekim 2015, ss.73
Improving the bread quality of high protease activity flour by using sourdough and liquid rye dough
V Symposium on Sourdough, Helsinki, Finlandiya, 10 Ekim 2012, ss.16
Kitap & Kitap Bölümleri
Ekşi Hamur ile Ekmek Üretim Teknolojisi
Hububat Bilimi ve Teknolojisi, Hamit Köksel,Oğuz Acar,Buket Çetiner,Filiz Köksel, Editör, Sidas Medya, İzmir, ss.335-353, 2021