Metrics
Publication
168
Open Access
50
UN Sustainable Development Goals
Announcements & Documents
food preservation-fermentation and antioxidant
Lecture Note
5/23/2018
solvent extraction
Lecture Note
5/22/2018
kürleme
Lecture Note
5/22/2018
food machine and equipment-centrifuge
Lecture Note
5/21/2018
food machine and equipment-cyrstallization
Lecture Note
5/21/2018
food machine and equipment and preservation-mebran filtration
Lecture Note
5/21/2018
Gıda makine 5-12 hafta
Lecture Note
3/26/2018
Filtration-Food Mah. and Equip.
Lecture Note
3/26/2018
gıda muhafaza 1. hafta
Lecture Note
3/15/2018
gıda muafaza 2-6. haftalar
Lecture Note
3/15/2018
food machine and equipment-cleaning
Lecture Note
3/13/2018
food machine and equipment-size reduction
Lecture Note
3/5/2018
food machine and equipment-homogenization
Lecture Note
3/5/2018
gıda kimyası ve ileri gıda kimyası-1
Lecture Note
3/3/2018
Thermal Processing of Food
Lecture Note
3/1/2018
Bu ders notu öncelikli olarak Gıda muhafaza teknikleri dersi alan öğrenciler içindir. Gıda Makine ve Ekipmanları dersi alan öğrencilerde ısı ekipmanları konusu için faydalanalabilirler.
Thesis Documents
Download File
Education
2010 - 2015
2010 - 2015Doctorate
Namık Kemal Üniversitesi, Fenbilimleri, Gıda Mühendisliği, Turkey
2007 - 2009
2007 - 2009Postgraduate
Erciyes University, Fenbilimleri, Gıda Mühendisliği, Turkey
2003 - 2007
2003 - 2007Undergraduate
Ege University, Faculty Of Engineering, Gıda Mühendisliği, Turkey
Foreign Languages
C1 Advanced
C1 AdvancedEnglish
Research Areas
Food Engineering
Food Technology
Fats Technology
Engineering and Technology
Academic Positions
2024 - Continues
2024 - ContinuesProfessor
Yildiz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food Engineering
2019 - 2024
2019 - 2024Associate Professor
Yildiz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food Engineering
2016 - 2019
2016 - 2019Assistant Professor
Yildiz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food Engineering
2013 - 2016
2013 - 2016Research Assistant
Yildiz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food Engineering
Managerial Experience
2021 - Continues
2021 - ContinuesFaculty Management Board Member
Yildiz Technical University, Faculty Of Chemıcal And Metallurgıcal Engıneerıng, Department Of Food Engineering
2017 - Continues
2017 - ContinuesDeputy Head of Department
Yıldız Teknik Üniversitesi
Courses
Supervised Theses
2023
2023Postgraduate
Mikrodalga ve Ultrases Ön İşlemli Kurutma Yöntemlerinin Antosiyanince Zengin Bazı Meyvelerin Kurutma Kinetiği ve Kalite Özelliklerine Etkisi
Karasu S., Tekin Çakmak Z. H. (Co-Advisor)
İ.AKYÜZ(Student)
2023
2023Doctorate
Roka tohum gamı kullanılarak oluşturulan düşük yağlı salata sosu emülsiyonunun reolojik karakterizasyonu
Karasu S. (Advisor)
C.AKGÜL(Student)
2023
2023Doctorate
Soğuk pres acı biber tohumu yağı yan ürününden geri kazanılan ham lif, bitkisel protein ve protein hidrolizatlarının teknolojik ve biyoaktif özelliklerinin incelenmesi
Karasu S. (Advisor)
E.AVCI(Student)
2023
2023Doctorate
Soğuk pres yağ endüstrisi yan ürünlerinin bitkisel bazlı süt ve gıda ürünleri üretiminde değerlendirilmesi
Karasu S. (Co-Advisor), Sağdıç O.
M.ZAHİD(Student)
2023
2023Postgraduate
Soğuk pres koşularının bitkisel yağ atıklarının biyoaktif özellikleri ve glisemik indeksleri üzerine etkisi
Karasu S. (Advisor)
N.ERGELEN(Student)
2023
2023Doctorate
Farklı yabani orkide türlerine ait saleplerin fizikokimyasal, biyoaktif ve reolojik özelliklerinin belirlenmesi, dondurma üretiminde stabilizatör olarak kullanımı
Karasu S. (Co-Advisor), Sağdıç O.
A.ARSLAN(Student)
2022
2022Doctorate
The Investigation on Potential use of Cold Press Industry Byproducts as Natural Fat Substitutes and Functional Ingredients in Salad Dressings
Karasu S. (Advisor)
Z.Hazal(Student)
2022
2022Doctorate
Hidrolize Buğday Unu Üretilmesi ve Fiziksel,Kimyasal,Besinsel ve Teknolojik Özelliklerinin Belirlenmesi
Karasu S., Sağdıç O. (Co-Advisor)
F.BOZKURT(Student)
2022
2022Postgraduate
Soğuk press keten yağı yan ürününden elde edilen gam bazlı aktif yenilebilir antimikrobiyal filmlerin geliştirilmesi ve karakterizasyonu
Karasu S. (Advisor)
Ş.KOPUZ(Student)
2022
2022Doctorate
Pirinadan geri kazanılan fenolik bileşenlerin nanoenkapsülasyonu ve vegan mayonez üretiminde kullanılması
Karasu S. (Advisor)
A.AKÇİÇEK(Student)
2022
2022Postgraduate
Farklı kurutma tekniklerinin goji berry meyvesinin biyoaktif özellikleri ve fenolik bileşimi üzerine etkisi
Karasu S. (Advisor)
B.TURAN(Student)
2022
2022Doctorate
Soğuk pres yağ yan ürünlerinden elde edilen gamların tiksotropik davranışlarının modellenmesi
Karasu S. (Advisor)
T.HİJAZİ(Student)
2021
2021Doctorate
Farklı kurutma yöntemlerinin nar tanelerinin biyoaktif bileşenleri, in vitro biyoerişilebilirliği, renk ve yapısal özelliklerine etkisi
Karasu S. (Advisor)
İ.ÖZAY(Student)
2021
2021Postgraduate
Soğuk pres Linum usitatissimum L. tohum yağı atığının yağı azaltılmış dondurmanın reolojik, termal ve duyusal özelliklerine etkisinin araştırılması
Karasu S. (Advisor)
E.ŞEN(Student)
2020
2020Doctorate
Propolis Extraction and Characterization with Different Solvents
Karasu S. (Co-Advisor), Arıcı M.
Z.Bakkaloğlu(Student)
2020
2020Postgraduate
Roka tohumundan doğal gam üretimi ve keten tohumu yağının mikroenkapsülasyonunda kullanımı
Karasu S., Karadağ A. (Co-Advisor)
E.AVCI(Student)
2020
2020Doctorate
Modern Kurutma Yöntemlerinin Prunus Laurocerasus Meyvesinin Kalite Özelliklerine Etkisinin Araştırılması
Karasu S., Karadağ A. (Co-Advisor)
F.TÜRKMEN(Student)
2019
2019Doctorate
Effects of different drying methods on drying kinetics, microstructural, color, and the rehydration ratio of minced meat
Karasu S. (Advisor)
A.Aksoy(Student)
2017
2017Postgraduate
Soğuk pres nar ve üzüm çekirdeği yağı atıklarından elde edilen ekstraktların enkapsülasyonu ve salata soslarının raf ömrü üzerine etkisi
Karasu S.
F.Sema(Student)
2017
2017Postgraduate
Soğuk pres tekniği ile elde edilen chia tohumu atıklarının salata sosu üretiminde kullanılması
KARASU S.
A.Akçiçek(Student)
2016
2016Postgraduate
Tahinlerdeki faz ayrımı ve reolojik özellikler üzerine ultrases işleminin etkisi
KARASU S.
H.Başdoğan(Student)
Designed Lessons
Journal articles indexed in SCI, SSCI, and AHCI
2025
2025Impact of Ultrasound Pretreatment and Temperature on Drying Kinetics and Quality Characteristics of Blood Orange Slices: Comparison with Different Drying Methods
Yilmaz D., TEKİN ÇAKMAK Z. H., KARASU S.
Processes
, vol.13, no.5, 2025 (SCI-Expanded)
2025
2025Liposomal propolis loaded xanthan gum-salep hydrogels: Preparation, characterization, and in vitro bioaccessibility of phenolics
SAROĞLU Ö., KARAKAŞ C. Y., Yildirim R. M., Erdem O., KARASU S., SAĞDIÇ O., et al.
International Journal of Biological Macromolecules
, vol.300, 2025 (SCI-Expanded)
2025
2025Rapid detection of maltodextrin adulteration in pomegranate sour using ATR-FTIR spectroscopy and chemometrics
Ilaslan K., ÖZGÖLET M., KARASU S.
Journal of Food Composition and Analysis
, vol.140, 2025 (SCI-Expanded)
2025
2025Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Pistacia terebinthus L.) Oil By-Products
ÖZGÖLET M., KARASU S., KASAPOĞLU M. Z.
Foods
, vol.14, no.6, 2025 (SCI-Expanded)
2025
2025A functional barley-based fermented soup (tarhana) with high β-glucan content
Koksel H., ÖZKAN K., TEKİN ÇAKMAK Z. H., KARASU S., Kahraman K., ORUÇ S., et al.
European Food Research and Technology
, vol.251, no.1, pp.57-68, 2025 (SCI-Expanded)
2025
2025Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins
Cakir E., Kahraman S., Ozgolet M., KARASU S.
Italian Journal of Food Science
, vol.37, no.2, pp.65-81, 2025 (SCI-Expanded)
2024
2024Effects of Drying Methods on Different Characteristics of Chokeberry
Ceylan C. M., Cakmakoglu S. K., BEKİROĞLU H., Yaman M., AKÇİÇEK A., SAĞDIÇ O., et al.
Journal of Scientific and Industrial Research
, vol.83, no.12, pp.1284-1294, 2024 (SCI-Expanded)
2024
2024Response surface optimization of protein extraction from cold-pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics
ÖZGÖLET M., Cakmak Z. H., BOZKURT F., SAĞDIÇ O., KARASU S.
Journal of Food Science
, vol.89, no.11, pp.7380-7396, 2024 (SCI-Expanded)
2024
2024Production of bioactive peptides during yogurt fermentation, their extraction and functional characterization
KAYACAN ÇAKMAKOĞLU S., DERE S., Beki̇roğlu H., BOZKURT F., KARASU S., Dertli̇ E., et al.
Food Bioscience
, vol.61, 2024 (SCI-Expanded)
2024
2024Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations
KARADAĞ A., Cakmakoglu S. K., BEKİROĞLU H., KARASU S., Ozer H., SAĞDIÇ O., et al.
Journal of Food Measurement and Characterization
, vol.18, no.9, pp.7979-7993, 2024 (SCI-Expanded)
2024
2024Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics
ÖZGÖLET M., Cakmak Z. H. T., BOZKURT F., SAĞDIÇ O., KARASU S.
Food Science and Nutrition
, vol.12, no.5, pp.3346-3359, 2024 (SCI-Expanded)
2024
2024Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing
Avci E., Akçiçek A., Tekin Çakmak Z. H., Kasapoglu M. Z., Sağdıç O., Karasu S.
ACS Omega
, vol.9, no.9, pp.10243-10252, 2024 (SCI-Expanded)
2024
2024Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation
Genc E., KARASU S., AKÇİÇEK A., TOKER Ö. S.
International Journal of Food Science and Technology
, vol.59, no.3, pp.1709-1723, 2024 (SCI-Expanded)
2024
2024Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise
Alkabaa A. S., AKÇİÇEK A., Taylan O., Balubaid M., Alamoudi M., Gulzar W. A., et al.
Foods
, vol.13, no.4, 2024 (SCI-Expanded)
2024
2024Development and characterization of antimicrobial films from gums obtained from cold-pressed flaxseed oil by-product
Kopuz S., AKMAN P. K., Tekin-Cakmak Z. H., KARASU S.
Polymer Bulletin
, vol.81, no.2, pp.1767-1787, 2024 (SCI-Expanded)
2024
2024Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
Shamanin V. P., TEKİN ÇAKMAK Z. H., KARASU S., Pоtоtskaya I. V., Gordeeva E. I., Verner A. O., et al.
Quality Assurance and Safety of Crops and Foods
, vol.16, no.1, pp.98-107, 2024 (SCI-Expanded)
2024
2024Characterization of different orchid species and rheological properties of orchids solutions
Develioglu-Arslan A., SAĞDIÇ O., TEKİN ÇAKMAK Z. H., KARASU S., KAYACAN ÇAKMAKOĞLU S., Yaman M.
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
, vol.52, no.4, 2024 (SCI-Expanded)
2023
2023Optimization of propolis extraction with natural deep eutectic solvents using central composite design
Alpat U., Nar T., KARASU S., SAĞDIÇ O.
Phytochemistry Letters
, vol.58, pp.49-59, 2023 (SCI-Expanded)
2023
2023Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit
AKÇİÇEK A., Avci E., TEKİN ÇAKMAK Z. H., Kasapoglu M. Z., SAĞDIÇ O., KARASU S.
ACS Omega
, vol.8, no.44, pp.41603-41611, 2023 (SCI-Expanded)
2023
2023The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels
Saroğlu Ö., Karadağ A., Cakmak Z. H., Karasu S.
POLYMER BULLETIN
, vol.80, no.9, pp.9941-9962, 2023 (SCI-Expanded)
2023
2023Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats
Shamanin V. P., Tekin Çakmak Z. H., Karasu S., Pototskaya I. V., Shepelev S. S., Chursin A., et al.
Plants
, vol.12, no.12, 2023 (SCI-Expanded)
2023
2023Effect of the Different Infrared Levels on Some Properties of Sage Leaves.
Kayacan Çakmakoğlu S., Atik İ., Akman P. K., Doymaz İ., Sağdıç O., Karasu S.
CHEMICAL INDUSTRY AND CHEMICAL ENGINEERING QUARTERLY
, vol.29, no.3, pp.235-242, 2023 (SCI-Expanded)
2023
2023Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
Avci E., TEKİN ÇAKMAK Z. H., ÖZGÖLET M., KARASU S., Kasapoglu M. Z., Ramadan M. F., et al.
Foods
, vol.12, no.7, 2023 (SCI-Expanded)
2023
2023The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex
Yalmanci D., DERTLİ E., Tekin-Cakmak Z. H., KARASU S.
International Journal of Food Science and Technology
, vol.58, no.3, pp.1307-1316, 2023 (SCI-Expanded)
2023
2023Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries
Turan B., TEKİN ÇAKMAK Z. H., KAYACAN ÇAKMAKOĞLU S., KARASU S., Kasapoglu M. Z., Avci E.
Processes
, vol.11, no.3, 2023 (SCI-Expanded)
2023
2023The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream
Kasapoglu M. Z., SAĞDIÇ O., Avci E., Tekin-Cakmak Z. H., KARASU S., Türker R. S.
Foods
, vol.12, no.3, 2023 (SCI-Expanded)
2023
2023Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production
Yalmanci D., DERTLİ E., Tekin-Cakmak Z. H., KARASU S.
International Journal of Biological Macromolecules
, vol.226, pp.772-779, 2023 (SCI-Expanded)
2023
2023The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream
Arslan A., SAĞDIÇ O., KARASU S., Tekin-Cakmak Z. H.
Food Science and Technology (Brazil)
, vol.43, 2023 (SCI-Expanded)
2023
2023Effects of phenolic compounds of colored wheats on colorectal cancer cell lines
Geyik Ö. G., TEKİN ÇAKMAK Z. H., Shamanin V. P., KARASU S., Pototskaya I. V., Shepelev S. S., et al.
Quality Assurance and Safety of Crops and Foods
, vol.15, no.4, pp.21-31, 2023 (SCI-Expanded)
2022
2022Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability
Akçiçek A., Metin Yıldırım R., Tekin Çakmak Z. H., Karasu S.
ACS OMEGA
, vol.51, no.7, pp.48520-48530, 2022 (SCI-Expanded)
2022
2022Production of Freeze-Dried Flaxseed Oil Powders by Using Rocket Seed Gum as an Alternative Novel Encapsulation Agent to Improve Oxidative Stability Penghasilan Serbuk Minyak Biji Rami Kering Beku menggunakan Gam Biji Roket sebagai Agen Alternatif Enkapsulasi Novel untuk Meningkatkan Kestabilan Oksidatif
Avci E., KARADAĞ A., KARASU S.
Sains Malaysiana
, vol.51, no.11, pp.3647-3662, 2022 (SCI-Expanded)
2022
2022Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
AKÇİÇEK A., KARASU S., BOZKURT F., KAYACAN ÇAKMAKOĞLU S.
ACS OMEGA
, vol.7, no.30, pp.26316-26327, 2022 (SCI-Expanded)
2022
2022Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat
P. Shamanin V., Tekin Çakmak Z. H., I. Gordeeva E., Karasu S., Pototskaya I., S. Chursin A., et al.
FOODS
, vol.11, no.16, pp.1-14, 2022 (SCI-Expanded)
2022
2022Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing
KARADAĞ A., KAYACAN ÇAKMAKOĞLU S., Yildirim R. M., KARASU S., Avci E., Ozer H., et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.46, no.7, 2022 (SCI-Expanded)
2022
2022The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear
Kayacan Çakmakoğlu S., Sağdıç O., Doymaz İ., Karasu S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.46, no.7, 2022 (SCI-Expanded)
2022
2022The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion
ÖZGÖLET M., Yaman M., DURAK M. Z., KARASU S.
FOOD CHEMISTRY
, vol.371, 2022 (SCI-Expanded)
2022
2022Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise
Hijazi T., KARASU S., Tekin-cakmak Z. H., BOZKURT F.
FOODS
, vol.11, no.3, 2022 (SCI-Expanded)
2022
2022Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: Effect on steady, dynamic and thixotropic behavior
Akgul C., AKÇİÇEK A., KARADAĞ A., KARASU S.
Acta Scientiarum - Technology
, vol.44, 2022 (SCI-Expanded)
2022
2022EFFECT OF SUGAR MIXTURES WITH DIFFERENT TYPES ON RHEOLOGICAL, PHYSICOCHEMICAL AND SENSORIAL QUALITY OF BISCUITS
ÖZÜLKÜ G., Ozcan O., Sener D., Atalay A., KARASU S., SAĞDIÇ O.
Latin American Applied Research
, vol.52, no.4, pp.359-364, 2022 (SCI-Expanded)
2022
2022Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST
Aksoy F. S., Tekin-Cakmak Z. H., KARASU S., Aksoy A. S.
FOOD SCIENCE AND TECHNOLOGY
, vol.42, 2022 (SCI-Expanded)
2022
2022Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils
Ozay-Arancioglu I., BEKİROĞLU H., KARADAĞ A., SAROĞLU Ö., Tekin-çakmak Z. H., KARASU S.
Food Science and Technology (Brazil)
, vol.42, 2022 (SCI-Expanded)
2022
2022Berberis crataegina DC. as a novel natural food colorant source: ultrasound-assisted extraction optimization using response surface methodology and thermal stability studies
Demirci M., Tomas M., Tekin-Cakmak Z. H., KARASU S.
FOOD SCIENCE AND TECHNOLOGY
, vol.42, 2022 (SCI-Expanded)
2022
2022Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and beta-carotene content and color quality of Rosehip dehydrated by different methods
Goztepe B., Kayacan S., BOZKURT F., Tomas M., SAĞDIÇ O., KARASU S.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.153, 2022 (SCI-Expanded)
2022
2022Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization
Kutlu G., AKÇİÇEK A., BOZKURT F., KARASU S., Tekin-Cakmak Z. H.
FOOD SCIENCE AND TECHNOLOGY
, vol.42, 2022 (SCI-Expanded)
2021
2021Ultrasound-assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry
Tekin Cakmak Z. H., KAYACAN ÇAKMAKOĞLU S., Avci E., SAĞDIÇ O., KARASU S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.45, no.12, 2021 (SCI-Expanded)
2021
2021The potential use of cold-pressed pumpkin seed oil by-products in a low-fat salad dressing: The effect on rheological, microstructural, recoverable properties, and emulsion and oxidative stability
Tekin-Cakmak Z. H., Atik I., KARASU S.
Foods
, vol.10, no.11, 2021 (SCI-Expanded)
2021
2021An effective polydopamine coating to improve stability and bioactivity of carvacrol-loaded zein nanoparticles
Yilmaz M. T., AKMAN P. K., BOZKURT F., KARASU S.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.56, no.11, pp.6011-6024, 2021 (SCI-Expanded)
2021
2021The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity
Başdoğan H., Akman P. K., Metin Yıldırım R., Sağdıç O., Geçgel Ü., Tekın-Cakmak Z. H., et al.
Ciencia E Tecnologia De Alimentos
, vol.1, no.1, pp.1-10, 2021 (SCI-Expanded)
2021
2021The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream
Atik I., Cakmak Z. H., Avci E., KARASU S.
FOODS
, vol.10, no.10, 2021 (SCI-Expanded)
2021
2021Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases
BOZKURT F., BEKİROĞLU H., Dogan K., KARASU S., SAĞDIÇ O.
LWT
, vol.149, 2021 (SCI-Expanded)
2021
2021Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability
Akcicek A., BOZKURT F., Akgul C., KARASU S.
FOODS
, vol.10, no.8, 2021 (SCI-Expanded)
2021
2021Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread
Demirkesen-Bicak H., Arıcı M., Yaman M., Karasu S., Sağdıç O.
FOODS
, vol.10, no.3, 2021 (SCI-Expanded)
2021
2021Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing
Tekin Çakmak Z. H., Karasu S., Kayacan Çakmakoğlu S., Akman P. K.
Journal Of Food Processing And Preservation , pp.1-13, 2021 (SCI-Expanded)
2021
2021Formulation optimization of Low-Fat Emulsion Stabilized by Rocket Seed (Eruca Sativa Mill) Gum as Novel Natural Fat Replacer: Effect on Steady, Dynamic and Thitsotropic Behavior
Akgül C., Akçiçek A., Karadağ A., Karasu S.
Acta Scientiarum-Technology
, vol.2021, pp.1-9, 2021 (SCI-Expanded)
2021
2021Physicochemical and bioactive properties of cold press wild plum (Prunus spinosa) and sour cherry (Prunus cerasus) kernel oils: Fatty acid, Sterol and Phenolic Profile
Atik İ., Karasu S., Şevik R.
Rivista Italiana Delle Sostanze Grasse
, vol.2021, pp.1-10, 2021 (SCI-Expanded)
2021
2021Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity
Bakkaloglu Z., Arıcı M., Karasu S.
Food Science and Technology (Brazil)
, vol.41, no.3, pp.687-695, 2021 (SCI-Expanded)
2021
2021OPTIMIZATION OF PHENOLIC COMPOUNDS EXTRACTION FROM PURPLE BASIL LEAF BY CONVENTIONAL AND MICROWAVE ASSISTED EXTRACTION METHODS
Ozcan B. E., Sagdic O., Karasu S., Ozkan K., Akcicek A.
Latin American Applied Research
, vol.51, no.4, pp.285-292, 2021 (SCI-Expanded)
2021
2021Effect of Oil Type And Concentration on Solid Fat Contents and Rheological Properties of Watery Oleogels
Pehlivanoğlu H., Akçiçek A., Muslu Can A., Karasu S., Demirci M., Yılmaz M. T.
Rivista Italiana Delle Sostanze Grasse , vol.2021, pp.1-8, 2021 (SCI-Expanded)
2020
2020Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation: Steady, dynamic and 3-ITT rheological properties
Tekin Z. H., Karasu S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.44, no.9, 2020 (SCI-Expanded)
2020
2020Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit
Turkmen F., KARASU S., KARADAĞ A.
PROCESSES
, vol.8, no.7, 2020 (SCI-Expanded)
2020
2020The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality
Çakır E., Arıcı M., Durak M. Z., Karasu S.
Journal of Food Measurement and Characterization
, vol.14, pp.1646-1655, 2020 (SCI-Expanded)
2020
2020Rapid determination of emulsion stability by rheology-based thermal loop test
Tekin Z. H., Avci E., Karasu S., Toker Ö. S.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.122, 2020 (SCI-Expanded)
2020
2020Effect of Different Drying Methods on Total Bioactive Compounds, Peholic Profile, in Vitro Bioaccessibility of Phenolic and HMF Formation of Persimmon
Kayacan Çakmakoğlu S., Karasu S., Akman P. K., Goktas H., Doymaz İ., Sağdıç O.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.118, no.2020, 2020 (SCI-Expanded)
2020
2020OPTIMIZATION OF MICROENCAPSULATION CONDITIONS OF TULIP PETAL ANTHOCYANIN: STORAGE STABILITY TEST
Karasu S., Sagdic O., Arici M., Kayacan S.
LATIN AMERICAN APPLIED RESEARCH
, vol.50, no.3, pp.221-227, 2020 (SCI-Expanded)
2019
2019Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.
Aksoy A., Karasu S., Akcicek A., Kayacan S.
Foods (Basel, Switzerland)
, vol.8, 2019 (SCI-Expanded)
2019
2019Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules
KARASU S., Bayram Y., Ozkan K., SAĞDIÇ O.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
, vol.13, no.2, pp.1515-1523, 2019 (SCI-Expanded)
2019
2019Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
koç m., Gecgel U., KARASU S., Sivri G. T., Apaydın D., Gulcu M., et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, vol.11, no.4, pp.351-359, 2019 (SCI-Expanded)
2018
2018Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer
Akcıcek A., Karasu S.
JOURNAL OF FOOD PROCESS ENGINEERING
, vol.41, 2018 (SCI-Expanded)
2018
2018Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk
Aloğlu H., Özcan Y., KARASU S., Cetin B., SAĞDIÇ O.
MLJEKARSTVO
, vol.68, no.2, pp.126-138, 2018 (SCI-Expanded)
2018
2018Effect of air temperature on drying kinetics, colour changes and total phenolic content of sage leaves (Salvia officinalis)
DOYMAZ İ., KARASU S.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, vol.10, no.3, pp.269-276, 2018 (SCI-Expanded)
2018
2018Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
Pehlivanoglu H., Demirci M., TOKER Ö. S., Konar N., KARASU S., SAĞDIÇ O.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
, vol.58, no.8, pp.1330-1341, 2018 (SCI-Expanded)
2017
2017Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric
Özülkü G., Yıldırım R. M., Toker Ö. S., Karasu S., Durak M. Z.
Food Control
, vol.82, pp.212-216, 2017 (SCI-Expanded)
2017
2017Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters
Tekin Z. H., Baslar M., KARASU S., KILICLI M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.41, no.6, 2017 (SCI-Expanded)
2017
2017Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying
Icyer N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., Kahyaoglu T., ARICI M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
, vol.11, no.1, pp.50-57, 2017 (SCI-Expanded)
2017
2017Microbial ecology of mayonnaise, margarine, and sauces
SAĞDIÇ O., TÖRNÜK F., KARASU S., DURAK M. Z., ARICI M.
QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY
, pp.519-532, 2017 (SCI-Expanded)
2016
2016Tulip petal as a novel natural food colorant source: Extraction optimization and stability studies
Arici M., Karasu S., Baslar M., Toker O. S., Sagdic O., KARAAGACLI M.
INDUSTRIAL CROPS AND PRODUCTS
, vol.91, pp.215-222, 2016 (SCI-Expanded)
2016
2016Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste
Icyer N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., BOZKURT F., ARICI M., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.70, pp.24-32, 2016 (SCI-Expanded)
2016
2016Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit
DOYMAZ İ., KARASU S., Baslar M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
, vol.10, no.2, pp.283-291, 2016 (SCI-Expanded)
2016
2016Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin
KARASU S., Baslar M., Karaman S., KILICLI M., Us A. A., Yaman H., et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
, vol.40, no.2, pp.177-185, 2016 (SCI-Expanded)
2016
2016Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars
Dagdelen A., ÖZKAN G., KARASU S., SAĞDIÇ O.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, vol.8, no.3, pp.415-425, 2016 (SCI-Expanded)
2016
2016Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits
BOZKURT F., TÖRNÜK F., TOKER Ö. S., KARASU S., ARICI M., DURAK M. Z.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.65, pp.1044-1049, 2016 (SCI-Expanded)
2015
2015DEHYDRATION KINETICS AND CHANGES OF BIOACTIVE COMPOUNDS OF TULIP AND POPPY PETALS AS A NATURAL COLORANT UNDER VACUUM AND OVEN CONDITIONS
KARASU S., KILICLI M., Baslar M., ARICI M., SAĞDIÇ O., KARAAGACLI M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.39, no.6, pp.2096-2106, 2015 (SCI-Expanded)
2015
2015Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions
TOKER Ö. S., KARASU S., YILMAZ M. T., Karaman S.
FOOD RESEARCH INTERNATIONAL
, vol.70, pp.125-133, 2015 (SCI-Expanded)
2015
2015Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
Karaman S., KARASU S., TÖRNÜK F., TOKER Ö. S., Gecgel U., SAĞDIÇ O., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.63, no.8, pp.2305-2313, 2015 (SCI-Expanded)
2015
2015Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
KARASU S., TOKER Ö. S., YILMAZ M. T., Karaman S., Dertli E.
Journal of Food Engineering
, vol.150, pp.90-98, 2015 (SCI-Expanded)
2015
2015Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats
Gecgel U., Yilmaz I., Gurcan E. K., KARASU S., Dulger G. C.
JOURNAL OF CHEMISTRY
, 2015 (SCI-Expanded)
2014
2014Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
Baslar M., Karasu S., Kılıclı M., Us A. A., Sağdıç O.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
, vol.10, pp.839-848, 2014 (SCI-Expanded)
2014
2014Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models
Karasu S., DOĞAN M., Toker O. S., Caniyilmaz E.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
, vol.38, no.5, pp.745-757, 2014 (SCI-Expanded)
Articles Published in Other Journals
2024
2024Usage of Himalayan salt in white cheese production as a brine to improve rheological and sensorial properties
Özcan Y., Şanlidere Aloğlu H., KARASU S.
Sigma Journal of Engineering and Natural Sciences
, vol.42, no.3, pp.814-821, 2024 (ESCI)
2022
2022The Effect of Gypsophila Extractas Natural Emulsifier on the Steady, Dynamic Rheological Behavior and Microstructural Properties of the Ice Cream Mix
CANKURT H., SAĞDIÇ O., KABLAN H., ARTIK N., KARASU S., TEKİN ÇAKMAK Z. H.
Avrupa Bilim ve Teknoloji Dergisi , 2022 (Peer-Reviewed Journal)
2019
2019Characterization of Some Physicochemical Properties of Cold Press Sweet Cherry (Prunus avium) Seed Oil
Karasu S., Şevik R., Atik İ.
European Journal of Science and Technology
, no.17, pp.959-965, 2019 (Peer-Reviewed Journal)
2018
2018Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ SuEmülsiyonların Reolojik Özelliklerine Etkisi
Karasu S., Çetin B., Toker Ö. S.
academic food journal
, vol.16, no.1, pp.27-32, 2018 (Peer-Reviewed Journal)
2017
2017Portakal Posasından Modifiye Pektin Eldesi ve Optimizasyonu, Kompozisyonel ve Yatışkan Faz Özelliklerinin Karakterizasyonu
YILMAZ M. T., MUSLU A., KARASU S., BOZKURT F., DERTLİ E.
Tekirdağ Ziraat Fakültesi Dergisi
, 2017 (Peer-Reviewed Journal)
2017
2017Optimization of pectin extraction from orange pulp and characterization of compositional and steady shear properties Portakal posasından modifiye pektin eldesi ve optimizasyonu, kompozisyonel ve yatışkan faz özelliklerinin karakterizasyonu
YILMAZ M. T., Muslu A., KARASU S., BOZKURT F., Dertli E.
Journal of Tekirdag Agricultural Faculty
, vol.14, no.2, pp.71-80, 2017 (Scopus)
2015
2015Gıda Biyoteknolojisi ve Biyoproseslerinde Yeni Gelişmeler
Karasu S., Durak M. Z., Toker Ö. S.
Avrupa Bilim ve Teknoloji Dergisi , vol.2, no.5, pp.161-164, 2015 (Peer-Reviewed Journal)
2015
2015Investigation of Microbiological Quality of Some Dairy Products in Kırklareli Detection of Salmonella spp and Listeria monoctyogenes by Real Time PCR
Çetin B., Karasu S., Atik A., Durak M. Z.
Namık Kemal Üniversitesi Tekirdağ Ziraat Fakültesi Dergisi , vol.12, no.1, pp.74-80, 2015 (Peer-Reviewed Journal)
2014
2014Kırklareli’nde Üretilen Yoğurt ve Ayranların Fizikokimyasal ve Mikrobiyolojik Kalitesi
Çetin B., Atik A., Karasu S.
Akademik Gıda , vol.12, no.2, pp.57-60, 2014 (Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences
2021
2021Bioactive and functional properties of gliadin hydrolysates
BOZKURT F., BEKİROĞLU H., AKMAN P. K., TEKLE Ş., KARASU S., SAĞDIÇ O.
BIO Türkiye-Uluslararası Biyoteknoloji Kongresi, Turkey, 9 - 11 September 2021
2020
2020Farklı Kurutma Yöntemlerinin Nar Tanelerinin Kuruma Kinetiği, Biyoaktif Bileşikleri, Mikroyapısı ve Fenolik İn-Vitro Biyoerişilebilirliği Üzerine Etkisi
ÖZAY ARANCIOĞLU İ., KARASU S., KARADAĞ A., SAROĞLU Ö., TEKİN ÇAKMAK Z. H., BEKİROĞLU H.
4. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, İstanbul, Turkey, 24 December 2020, vol.4, pp.557-558, (Summary Text)
2020
2020THE EFFECTS OF SOME COLD-PRESS OIL BY-PRODUCTS ON THE RHEOLOGICAL, ANTIMICROBIAL AND IN-VITRO BIO-ACCESSIBILITY PROPERTIES OF LOW FAT O/W EMULSIONS
Karasu S., Tekin Z. H.
ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Turkey, 29 February - 01 March 2020, pp.394-405
2020
2020THE USE OF PROPOLIS AS A NATURAL FOOD PRESERVATIVE IN CAKE PRODUCTION
Karasu S., Tekin Z. H., Avcı E.
2. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Turkey, 29 February - 01 March 2020, pp.407-417
2020
2020SOĞUK PRES KETEN TOHUMU YAĞ ATIĞININ DONDURMA ÜRETİMİNDE KULLANILMASI
Karasu S., Şen E., Akçiçek A.
2. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Turkey, 29 February - 01 March 2020, pp.87-88
2020
2020KETEN TOHUMU YAĞININ NOVEL BİR KAPLAMA AJANI OLARAK ROKA TOHUMU GAMI İLE ENKAPSÜLASYONU
Karasu S., Karadağ A., Avcı E.
2 . U L U S L A R A R A S I G I D A , T A R I M V E V E T E R İ N E R B İ L İ M L E R İ K O N G R E S İ, Konya, Turkey, 29 February - 01 March 2020, pp.60-71
2019
2019Investigation of Potential Use of By-products from Cold Press Industry as Natural Fat Substitutes and Functional Ingredients in a Low Fat Salad Dressing
Karasu S.
International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Turkey, 20 - 21 June 2019, pp.441-454
2018
2018ENHANCED THERMAL CONDUCTIVITY PERFORMANCE OF BORON-DOPEDREFRACTORY PARTICLE COATINGS ON VITREOUS ENAMEL COOKWARES ANDINVESTIGATION OF ITS POTENTIAL APPLICATION ON MEAT COOKING AS ANOVEL METHODS
Mete B., Çeltik C., Karasu S., Çiçek B.
SERES’xx18”IV. International Ceramic, Glass, Porcelain Enamel, Glaze and Pigment Congress, 10 - 12 October 2018
2018
2018THERMAL LOOP TEST AS A NOVEL METHOD FOR DETERMINATION OF THE EMULSIONSTABILITY
Tekin Z. H., KARASU S., TOKER Ö. S.
The International Symposium on Rheology and Texture, 19 - 21 October 2018
2018
2018Optimization of the Parameters of Microwave (MAE) andUltrasound Assisted (UAE) Extraction of Purple Basil LeafPhenolics
Kocamaz Özcan B., SAĞDIÇ O., KARASU S.
International Conference on RAW MATERIALS TO PROCESSED FOODS, 11 - 13 April 2018
2018
2018Safrandan Renk Pigmentlerinin Ultrason Destekli Ekstraksiyonunun Optimizasyonu ve Elde Edilen Ekstraktların Biyoaktif Bileşenlerinin Belirlenmesi
BAYRAM Y., ÖZKAN K., KARASU S., SAĞDIÇ O.
2nd International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2018 Çeşme-İzmir/ Turkey), İzmir, Turkey, 2 - 05 April 2018
2017
2017EFFECT OF DIFFERENT DRYING METHODS ON DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF JUJUBE FRUITS
KARASU S., DOYMAZ İ., KAYACAN S., SAĞDIÇ O., Cetin B.
3rd INTERNATIONAL CONFERENCE ON ADVANCES IN MECHANICAL ENGINEERING ISTANBUL 201, 19 - 21 December 2017
2017
2017Soğuk Pres Nar ve Üzüm Çekirdeği Yağı Atıklarından Elde Edilen Ekstrakların Enkapsülasyonu ve Salata Soslarının Raf Ömrü Üzerine Etkisi
Aksoy F. S., KARASU S.
INTERNATIONAL SYMPOSIUM ON MEDICINAL, AROMATIC AND DYE PLANTS, 5 - 07 October 2017
2017
2017Drying Characteristics of Asparagus Roots
DOYMAZ İ., İSMAİL O., KARASU S.
INTERNATIONAL SYMPOSIUM ON MEDICINAL, AROMATIC AND DYE PLANTS, 5 - 07 October 2017, (Summary Text)
2017
2017Effect of Drying Temperature on the Bioactive Compounds and Antioxidant Capacity of the Asparagus Officinalis
KARASU S., DOYMAZ İ., İSMAİL O.
INTERNATIONAL SYMPOSIUM ON MEDICINAL, AROMATIC AND DYE PLANTS, 5 - 07 October 2017
2017
2017Perfecting the Technology of Goat’s Milk Ice Cream withTransglutaminase Enzyme
ŞANLIDERE ALOĞLU H., ÖZCAN Y., KARASU S., ÇETİN B., SAĞDIÇ O.
IATS’17 8. Uluslararası İleri Teknolojiler Sempozyumu, Elazığ, Turkey, 19 - 22 October 2017, pp.108
2017
2017Effect on the Rheological Properties of Using Himalayan Salt in White Cheese Production
ŞANLIDERE ALOĞLU H., ÖZCAN Y., KARASU S.
8th International Advanced Technologies Symposium, 19 - 22 October 2017
2017
2017Optimization of the rheological properties of salad dressing prepared by cold pressed pumpkin seed oil: Microstructural and 3-ITT properties
KARASU S., GEÇGEL Ü.
15th Euro Fed Lipid Congress, Uppsala, Sweden, 27 - 30 August 2017, pp.274
2017
2017Physicochemical, Phenolic And Anthocyanin Characterization Of The Tulips Waste As A Potential Of Natural Colorant
ARICI M., SAĞDIÇ O., KARASU S., Çam M., DURAK M. Z.
3rd International Conference on Engineering and Natural sciences, 3 - 07 May 2017, pp.745
2017
2017Encapsulation Of Tulip Petal Anthocyanin Extract And Use In Food Model System
SAĞDIÇ O., ARICI M., KARASU S.
3rd International Conference on Engineering and Natural sciences, 3 - 07 May 2017
2017
2017Drying of Banana Slices: Determination of Effective Diffusivity and Activation Energy
DOYMAZ İ., KARASU S.
International Conference on Energy and Thermal Engineering, 25 - 28 April 2017
2017
2017Soğuk Pres Chia Tohumu Yağı Atığı İlave Ederek Yağı Azaltılmış Salata Sosu Üretimi Ve Reolojik Özelliklerinin Optimizasyonu
Akçiçek A., KARASU S.
YABİTED III.Bitkisel Yağ Kongresi, Turkey, 13 - 15 April 2017, (Summary Text)
2013
2013Fermented Dairy Product Longa
Karasu S.
The 2nd International Sypmposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 24 - 26 October 2013, pp.160
2015
2015The Effect of Cephalaria syriaca Addition on Bread Volume
İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., BOZKURT F., et al.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 October 2015, pp.74, (Summary Text)
2015
2015Olive paste powder potential ingredient for increasing functionality of many traditional foods
İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., SAĞDIÇ O.
The 3rd international symposium on traditional foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 1 - 04 October 2015, pp.572
2015
2015Steady Dynamic and Time Dependent Rheological Properties of Sour Orange Sauce
İÇYER N. C., TOKER Ö. S., KARASU S., TÖRNÜK F., ARICI M., BOZKURT F., et al.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 October 2015, pp.370
2015
2015Fonksiyonel Yağlar ve Sağlıklı Beslenme
APAYDIN D., suzan d., yıldız g., Melis E., KARASU S., GEÇGEL Ü.
Türkiye Doğal Beslenme ve Yaşam Boyu Sağlık Zirvesi, 20 - 23 May 2015, pp.475-476
2015
2015Farklı Kurutma Yöntemleri ve Kurutma Sıcaklıklarının Hünnap Meyvesinin Kurutma Kinetiği ve Bazı Biyoaktif Madde Miktarı Üzerine Etkisi
ÇETİN B., KARASU S., BAŞLAR M., DOYMAZ İ.
Pamukkale Gıda Sempozyumu III “Kurutulmuş ve Yarı Kurutulmuş Gıdalar, Turkey, 13 - 15 May 2015
2015
2015Aynı Bahçede Yetiştirilen Farklı Zeytin Çeşitlerinden Elde Edilen Zeytinyağlarının Sterol Kompozisyonları
Karasu S.
YABİTED Bitkisel Yağ Kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.54
2015
2015Domates Çekirdeği Yağının Kimyasal Bileşimi ve Gıda Sanayiinde Değerlendirilmesi
Karasu S.
YABITED Bitkisel Yağ Kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.89
2014
2014Chemical and Functional Properties of Cold Press Oil By-products
TOKER Ö. S., KARAMAN S., KARASU S., TÖRNÜK F., SAĞDIÇ O., Geçgel Ü., et al.
International Mesopotamia Agriculture Congress, Diyarbakır, Turkey, 22 September 2014, pp.258-259
2014
2014Rheological Characterization of Creamed Honey
Karasu S.
9th Annual European Rheology Conference, Karlsruhe, Germany, 8 - 11 April 2014, pp.144
2014
2014Modeling of Rheological Properties of Mellorine Samples by ANN, ANFIS and Combined Design
Karasu S.
9th Annual European Rheology Confrence, Karlsruhe, Germany, 8 - 11 April 2014, pp.142
2013
2013Determination of Some Physicochemical Properties of Kırklareli Cheese
Karasu S.
2ndInternational Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 26 October 2013, pp.144
2011
2011Advantages of oxygen scavenger packaging in meat products
Karasu S.
Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.629-631, (Full Text)
2010
2010Investigation of rheological properties of edible milk ice with vegetable oil. Book of Abstract
Karasu S.
Kiel Food Science Syposium, Kiel, Germany, 1 - 04 May 2010, pp.1
2010
2010KAYSERI MANTISININ GIDA GÜVENLIĞI AÇISINDAN İZLENEBILIRLIĞININ
Karasu S.
The 1 st International symposium on traditional foods from Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.571
Books
2021
2021Extraction of bioactive compounds from saffron species
Özkan K., Bayram Y., Karasu S., Karadağ A., Sağdıç O.
in: Saffron, Charis M. Galanakis, Editor, Academic Press is an imprint of Elsevier, California, pp.99-131, 2021
2017
2017Microbial ecology of mayonnaise, margarine, and sauces
SAĞDIÇ O., TÖRNÜK F., KARASU S., DURAK M. Z., ARICI M.
in: Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology, A. de Souza Sant'Ana, Editor, John Wiley & Sons, Ltd, Chichester, pp.519-532, 2017
2017
2017Turkish Meat Products
Öztürk İ., Karasu S., Sağdıç O., Yetim H.
in: MEDITERRANEAN FOODS COMPOSITION AND PROCESSING, Rui M. S. da Cruz, Maria M. C. Vieira, Editor, CRC, New York , New-York, pp.240-266, 2017
2016
2016Ultrasonic Applications for Food Dehydration
Karasu S.
in: Handbook of Ultrasonics and Sonochemistry, Muthupandian Ashokkumar, Editor, Springer, London/Berlin , Singapore, pp.1247-1270, 2016
2015
2015Mikrobiyal Biyokütle Üretimi
Arıcı M., Sağdıç O., Karasu S., Törnük F.
in: Endüstriyel Mikrobiyolojiye Giriş, İrfan Turhan, Editor, Palme Yayın Dağıtım, Ankara, pp.218-228, 2015
2014
2014Biological Preservation of Foods ....
Sağdıç O., Törnük F., Ozturk I., Karasu S., Yılmaz M. T.
in: Microbial Food Safety and Preservation Techniques, Ravishankar, R.V., Bai, J.A., Editor, Crc Press, Adana, pp.453-473, 2014
Other Publications
2015
2015Mikrobiyal Biyokütle Üretimi
Arıcı M., Sağdıç O., Karasu S., TÖRNÜK F.
Other, pp.218, 2015
Funded Projects
2024 - 2026
2024 - 2026Glukansükraz temelli üretilen özgün ?-glukanların biyoaktif bileşen yüklü yenilikçi hidrojel, oleojel ve bigel sistemlerinin üretiminde kullanımı ve üretilen oleojel ve bigel sistemlerin dolgu kreması üretiminde palm yağı alternatifi olarak kullanılması
TUBITAK Project
Karasu S. (Executive), Akçiçek A., Bozkurt F., Tekin A., Dertli E.
2022 - 2024
2022 - 2024Ultrases ve Mikrodalga Destekli Kurutma Tekniklerinin Kiraz ve Vişne Meyvelerinin Kurutulmasında Alternatif Yöntem Olarak Kullanılması
Project Supported by Higher Education Institutions
SAĞDIÇ O. (Executive), ÖZÇİMEN D., KARASU S., ÜSTÜNDAĞ C. B., ÖZDEMİR O. K., ÖZTÜRK A. B.
2022 - 2024
2022 - 2024Harnessing glucansucrasebased glucooligosaccharides to improve gut health and model food application
Project Supported by Higher Education Institutions
DERTLİ E. (Executive), KARASU S., ARICI M., İSPİRLİ H., SAĞDIÇ O., NARBAD A., et al.
2021 - 2023
2021 - 2023Yoğurtta nişasta pektin ve un katkılarının tespitine yönelik Raman spektroskopisi ve kemometri temelli metot geliştirilmesi
Project Supported by Higher Education Institutions
ÇEBİ N. (Executive), SAĞDIÇ O., ARICI M., KARASU S., KAYACAN ÇAKMAKOĞLU S., TEKİN ÇAKMAK Z. H.
2020 - 2023
2020 - 2023Gıda Biyoaktif Bileşenlerinin Enkapsülasyonunda Yenilikçi Mukozaya Tutunabilen Özellikte Lipozomal Hidrojel ve Nanolipozomal Film Hibrit Sistemlerin Geliştirilmesi
TUBITAK Project
Karadağ A. (Executive), Karasu S., Çebi N., Sağdıç O., Çapanoğlu Güven E., Güleç Ş., et al.
2015 - 2016
2015 - 2016Bakliyat ile Sağlıklı Beslenme Sağlıklı Hayat Platformu ve Atöryesi
CB Strateji ve Bütçe Başkanlığı (Kalkınma Bakanlığı) Projesi
Karasu S., Yılmaz M. T.
2014 - 2016
2014 - 2016Trans Glutaminaz Enzimi ile Muamele Edilen Keçi Sütünün Dondurma Üretiminde Kullanılabilirliğinin Araştırılması
Project Supported by Higher Education Institutions
Karasu S., Çetin B.(Executive)
2014 - 2016
2014 - 2016
Gıda Atıklarından Geri Kazanılan Modifiye Pektinin Fonksiyonel ve Reolojik Özelliklerinin Belirlenmesi
TAGEM Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Projesi
Karasu S., Yılmaz M. T.
2012 - 2013
2012 - 2013