Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings

Natural Food Colorants From Tulip Petals

Uluslararası Mezopotamya Tarım Kongresi , Diyarbakır, Turkey, 22 - 25 September 2014, pp.1111 Creative Commons License Sustainable Development

Rheological properties of sourdough fermented with different lactic acid bacteria strains

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.148

Identification of Phytate Degrading Lactic Acid Bacteria Isolated From Sourdough

VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH, Cork, Ireland, 6 - 08 June 2018, pp.70

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

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

Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.115

Ekşi Ekmek Hamurundan İzole Edilen Mayaların Teknolojik Özellikleri

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

Türk Ekşi Hamurlarından İzole Edilen Mayaların Fitaz Aktiviteleri

19.Uluslararası Katılımlı Ulusal Biyoteknoloji Kongresi, 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

Utilization of Rice Bran As A Raw Material in The Food Industry

Uluslararası Mezopotamya Tarım Kongresi , Diyarbakır, Turkey, 22 - 25 September 2014, pp.1112 Creative Commons License Sustainable Development

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

Mineralli Su ve Kaynak suyuna Genel Bakış

in: Mucize İçecek Maden Suyu, Muhammet Arıcı,Salih Karasu,Ayşe Karadağ, Editor, Kızılay Kültür Sanat Yayınları, İstanbul, pp.27-46, 2020