Metrics
Publication
176
Open Access
49
UN Sustainable Development Goals
Announcements & Documents
Lecture Note
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
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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
Research Areas Based on Academic Activities
Avesis Research Areas
WoS Research Areas
Scopus Research Areas
Academic Positions
2024 - Present
2024 - PresentProfessor
Yildiz Technical University, FACULTY OF CHEMICAL AND METALLURGICAL ENGINEERING, Department of Food Engineering
2019 - 2024
2019 - 2024Associate Professor
Yildiz Technical University, FACULTY OF CHEMICAL AND METALLURGICAL ENGINEERING, Department of Food Engineering
2016 - 2019
2016 - 2019Assistant Professor
Yildiz Technical University, FACULTY OF CHEMICAL AND METALLURGICAL ENGINEERING, Department of Food Engineering
2013 - 2016
2013 - 2016Research Assistant
Yildiz Technical University, FACULTY OF CHEMICAL AND METALLURGICAL ENGINEERING, Department of Food Engineering
Managerial Experience
2021 - Present
2021 - PresentMember of the Faculty Board
Yildiz Technical University, FACULTY OF CHEMICAL AND METALLURGICAL ENGINEERING, Department of Food Engineering
2017 - Present
2017 - PresentDeputy Head of Department
Yıldız Teknik Üniversitesi
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
Soğuk pres yağ endüstrisi yan ürünlerinin bitkisel bazlı süt ve gıda ürünleri üretiminde değerlendirilmesi
Karasu S. (Co-Advisor), Sağdıç O.
M.ZAHİD(Student)
2023
2023Doctorate
Roka tohum gamı kullanılarak oluşturulan düşük yağlı salata sosu emülsiyonunun reolojik karakterizasyonu
Karasu S. (Advisor)
C.AKGÜL(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)
2023
2023Postgraduate
Soğuk pres koşularının bitkisel yağ atıklarının biyoaktif özellikleri ve glisemik indeksleri üzerine etkisi
Karasu S. (Advisor)
N.ERGELEN(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)
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
2022Doctorate
Pirinadan geri kazanılan fenolik bileşenlerin nanoenkapsülasyonu ve vegan mayonez üretiminde kullanılması
Karasu S. (Advisor)
A.AKÇİÇEK(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
Soğuk pres yağ yan ürünlerinden elde edilen gamların tiksotropik davranışlarının modellenmesi
Karasu S. (Advisor)
T.HİJAZİ(Student)
2022
2022Postgraduate
Farklı kurutma tekniklerinin goji berry meyvesinin biyoaktif özellikleri ve fenolik bileşimi üzerine etkisi
Karasu S. (Advisor)
B.TURAN(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)
2021
2021Doctorate
Farklı kurutma yöntemlerinin nar tanelerinin biyoaktif bileşenleri, in vitro biyoerişilebilirliği, renk ve yapısal özelliklerine etkisi
Karasu S. (Advisor)
İ.ÖZAY(Student)
2020
2020Doctorate
Propolis Extraction and Characterization with Different Solvents
Karasu S. (Co-Advisor), Arıcı M.
Z.Bakkaloğlu(Student)
2020
2020Doctorate
Modern Kurutma Yöntemlerinin Prunus Laurocerasus Meyvesinin Kalite Özelliklerine Etkisinin Araştırılması
Karasu S., Karadağ A. (Co-Advisor)
F.TÜRKMEN(Student)
2020
2020Postgraduate
Roka tohumundan doğal gam üretimi ve keten tohumu yağının mikroenkapsülasyonunda kullanımı
Karasu S., Karadağ A. (Co-Advisor)
E.AVCI(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
Undergraduate
Undergraduate
Gıda Kimyası ve Biyokimyası-I
Karasu S.
Isı ve Kütle Aktarımı
Karasu S.
Bitkisel Yağ Teknolojisi
Karasu S.
Articles
All (103)
SCI-E, SSCI, AHCI (94)
SCI-E, SSCI, AHCI, ESCI (97)
ESCI (1)
Scopus (96)
TRDizin (7)
Other Publications (2)
2026
20261. Development of Bigels Using Citrus Fiber and Beeswax: Application in Cocoa Spread Formulation as Palm Oil Alternative
Yılmaz E. G., AKÇİÇEK A., Kablan T., ÖZGÖLET M., KARASU S.
Journal of Food Process Engineering
, vol.49, no.2, 2026 (SCI-Expanded, Scopus)
2026
20262. Multidimensional Analysis of Disaster Nutrition: A Holistic Model Proposal Across Nutrition, Technology, Logistics, and Policy Axes
Basdogan G., SAĞDIÇ O., Basdogan H., KARASU S.
Foods
, vol.15, no.1, 2026 (SCI-Expanded, Scopus)
2026
20263. Bigel-based low-fat sponge cake production for palm oil replacement
GENÇ YILMAZ E., AKÇİÇEK A., Cimen S., KARASU S., Boga T., TEKİN ÇAKMAK Z. H., et al.
Journal of Food Measurement and Characterization
, vol.20, no.1, pp.691-707, 2026 (SCI-Expanded, Scopus)
2025
20254. Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel–Beeswax Oleogel: As a Fat Replacer in Cakes
AKÇİÇEK A., Gultekin F., KARASU S.
ACS Omega
, vol.10, no.30, pp.33328-33340, 2025 (SCI-Expanded, Scopus)
2025
20255. Optimizing the Extraction of Polyphenols from Different Edible Lichens Using Response Surface Methodology and the Determination of Their Mineral and Antibacterial Properties
ÖZKAN K., Bekiroglu H., ÇEBİ N., BOZKURT F., DERE S., Ozdemir H., et al.
Foods
, vol.14, no.15, 2025 (SCI-Expanded, Scopus)
2025
20256. Impact 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, Scopus)
2025
20257. Liposomal 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, Scopus)
2025
20258. Rapid 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, Scopus)
2025
20259. Development 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, Scopus)
2025
202510. A 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, Scopus)
2025
202511. Effect 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, Scopus)
2025
202512. Physicochemical and Sensory Properties of Bovine Milk Treated by Different UV-C Dose: The Effect on Vitamin D3, cholesterol, fatty acid, and formation of volatile compounds
Atik A., Gümüş T., KARASU S., SAĞDIÇ O.
Acta Scientiarum - Technology
, vol.47, no.1, 2025 (SCI-Expanded, Scopus)
2024
202413. Effects 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, Scopus)
2024
202414. Response 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, Scopus)
2024
202415. Production 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, Scopus)
2024
202416. Innovative 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, Scopus)
2024
202417. Usage 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, Scopus)
2024
202418. Optimization 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, Scopus)
2024
202419. Isolation 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, Scopus)
2024
202420. Fabrication 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, Scopus)
2024
202421. Production 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, Scopus)
2024
202422. Antioxidant 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, Scopus)
2024
202423. Development 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, Scopus)
2024
202424. Characterization 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, Scopus)
2023
202325. Optimization 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, Scopus)
2023
202326. Influence 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, Scopus)
2023
202327. The 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, Scopus)
2023
202328. Phenolic 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, Scopus)
2023
202329. Capsaicin 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, Scopus)
2023
202330. The 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, Scopus)
2023
202331. Effect 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, Scopus)
2023
202332. The 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, Scopus)
2023
202333. Utilization 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, Scopus)
2023
202334. The 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, Scopus)
2023
202335. EFFECT OF THE DIFFERENT INFRARED LEVELS ON SOME PROPERTIES OF SAGE LEAVES UTICAJ RAZLIČITOG INTENZITETA INFRACRVENOG ZRAČENJA NIVOA NA NEKA SVOJSTVA LISTA ŽALFIJE
KAYACAN ÇAKMAKOĞLU S., Atik I., AKMAN P. K., DOYMAZ İ., SAĞDIÇ O., KARASU S.
Chemical Industry and Chemical Engineering Quarterly
, vol.29, no.3, pp.235-242, 2023 (SCI-Expanded, Scopus)
2023
202336. Effects 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, Scopus)
2022
202237. Low-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, Scopus)
2022
202238. Production 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, Scopus)
2022
202239. The 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)
2022
202240. Egg 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, Scopus)
2022
202241. Antioxidant 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, Scopus)
2022
202242. Enrichment 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, Scopus)
2022
202243. The 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
202244. The 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, Scopus)
2022
202245. Extraction 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, Scopus)
2022
202246. Formulation 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, Scopus)
2022
202247. Drying 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, Scopus)
2022
202248. Rocket 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, Scopus)
2022
202249. The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity
Basdogan H., AKMAN P. K., METİN YILDIRIM R., SAĞDIÇ O., Gecgel U., TEKİN ÇAKMAK Z. H., et al.
Food Science and Technology (Brazil)
, vol.42, 2022 (SCI-Expanded, Scopus)
2022
202250. Effect 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, Scopus)
2022
202251. Oxidative 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, Scopus)
2022
202252. EFFECT 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, Scopus)
2022
202253. Berberis 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, Scopus)
2021
202154. Ultrasound-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, Scopus)
2021
202155. The 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, Scopus)
2021
202156. An 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, Scopus)
2021
202157. The 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, Scopus)
2021
202158. Technological 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, Scopus)
2021
202159. Encapsulation 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, Scopus)
2021
202160. Effect 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, Scopus)
2021
202161. Formulation 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, Scopus)
2021
202162. Investigation 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, Scopus)
2021
202163. Optimization 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, Scopus)
2021
202164. Physicochemical 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, Scopus)
2021
202165. OPTIMIZATION 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, Scopus)
2021
202166. Effect 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, Scopus)
2020
202067. Cold-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, Scopus)
2020
202068. Effects 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, Scopus)
2020
202069. The 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, Scopus)
2020
202070. Rapid 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, Scopus)
2020
202071. Effect 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, Scopus)
2020
202072. OPTIMIZATION 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, Scopus)
2019
201973. Effects 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, Scopus)
2019
201974. Extraction 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, Scopus)
2019
201975. Characterization 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 (TRDizin)
2019
201976. Valorisation 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, Scopus)
2018
201877. Utilization 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, Scopus)
2018
201878. Soğuk 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)
2018
201879. Influence 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, Scopus)
2018
201880. Effect 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, Scopus)
2018
201881. Oleogels, 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, Scopus)
2017
201782. Rapid 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, Scopus)
2017
201783. Dehydration 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, Scopus)
2017
201784. Portakal 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
201785. Microencapsulation 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, Scopus)
2017
201786. Optimization 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, TRDizin)
2017
201787. Microbial 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
201688. Tulip 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, Scopus)
2016
201689. Combined 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, Scopus)
2016
201690. Effects 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, Scopus)
2016
201691. Differentiation 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, Scopus)
2016
201692. Effect 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, Scopus)
2016
201693. Characterization 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, Scopus, TRDizin)
2015
201594. DEHYDRATION 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, Scopus)
2015
201595. Investigation 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 (TRDizin)
2015
201596. Gıda 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 (TRDizin)
2015
201597. Three 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, Scopus)
2015
201598. Recovery 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, Scopus)
2015
201599. Comparison 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, Scopus)
2015
2015100. Thermal 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, Scopus)
2014
2014101. Degradation 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, Scopus)
2014
2014102. Kırklareli’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 (TRDizin)
2014
2014103. Modeling 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, Scopus, TRDizin)
Papers Presented at Peer-Reviewed Scientific Conferences
2025
20251. OLEOJELLER YARDIMIYLA DOYMUŞ YAĞ BAZLI KREMA ÖZELLİKLERİNE SAHİP DOYMAMIŞ YAĞ BAZLI KREMA GELİŞTİRİLMESİ
KEMER H., TEKİN ÇAKMAK Z. H., KARASU S.
8. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Turkey, 29 - 31 May 2025, (Summary Text)
2022
20222. FARKLI PRES KOŞULLARININ SOĞUK SIKIM ÇÖREK OTU YAĞI YAN ÜRÜNÜN BİYOAKTİF BİLEŞENLERİ ÜZERİN ETKİSİ
Ergelen N., TEKİN ÇAKMAK Z. H., KARASU S.
ANADOLU 11th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Diyarbakır, Turkey, 29 December 2022, (Summary Text)
2022
20223. AZ YAĞLI SALATA SOSU ÖRNEKLERİNDE YAĞ İKAME MADDESİ OLARAK İĞDE (ELAEAGNUS ANGUSTİFOLİA) ÇEKİRDEĞİ TOZUNUN KULLANIMI
TEKİN ÇAKMAK Z. H., KARASU S.
8. ULUSLARARASI BESLENME OBEZİTE VE TOPLUM SAĞLIĞI KONGRESİ, İstanbul, Turkey, 22 December 2022, (Summary Text)
2021
20214. Bioactive 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, (Summary Text)
2020
20205. Farklı 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
20206. SOĞUK 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, (Summary Text)
2019
20197. Investigation 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, (Full Text)
2018
20188. ENHANCED 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, (Full Text)
2018
20189. THERMAL 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, (Summary Text)
2018
201810. Thermal Loop Test as a Novel Method for Determination of the Emulsion Stability
TEKİN Z. H., KARASU S., TOKER Ö. S.
The International Symposium on Rheology and Texture, 19 - 21 October 2018, (Summary Text)
2018
201811. Optimization 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, (Summary Text)
2018
201812. Safrandan 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, (Summary Text)
2017
201713. EFFECT 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, (Full Text)
2017
201714. Drying 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
201715. Effect 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, (Summary Text)
2017
201716. Soğuk 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, (Summary Text)
2017
201717. Effect 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, (Summary Text)
2017
201718. Perfecting 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, (Summary Text)
2017
201719. Optimization 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, (Summary Text)
2017
201720. Encapsulation 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, (Summary Text)
2017
201721. Physicochemical, 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, (Summary Text)
2017
201722. Drying 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, (Full Text)
2017
201723. Soğuk 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
201324. Fermented Dairy Product Longa
Karasu S.
The 2nd International Sypmposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 24 - 26 October 2013, pp.160, (Summary Text)
2015
201525. Olive 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, (Summary Text)
2015
201526. Steady 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, (Summary Text)
2015
201527. The 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
201528. Fonksiyonel 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, (Summary Text)
2015
201529. Farklı 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, (Summary Text)
2015
201530. Aynı Bahçede Yetiştirilen Farklı Zeytin Çeşitlerinden Elde Edilen Zeytinyağlarının Sterol Kompozisyonları
Karasu S.
YABİTED Bitkisel Yağ Kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.54, (Summary Text)
2015
201531. Domates Çekirdeği Yağının Kimyasal Bileşimi ve Gıda Sanayiinde Değerlendirilmesi
Karasu S.
YABITED Bitkisel Yağ Kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.89, (Summary Text)
2014
201432. Chemical 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, (Full Text)
2014
201433. Rheological Characterization of Creamed Honey
Karasu S.
9th Annual European Rheology Conference, Karlsruhe, Germany, 8 - 11 April 2014, pp.144, (Summary Text)
2014
201434. Modeling 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, (Summary Text)
2013
201335. Determination 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, (Summary Text)
2011
201136. Advantages 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
201037. Investigation 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, (Summary Text)
2010
201038. KAYSERI 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, (Full Text)
Books
2025
20251. Margarine blends and oleogels
AKÇİÇEK A., AKMAN P. K., SAĞDIÇ O., KARASU S.
in: Edible Oil Blends: Chemistry, Functionality, and Health Aspects, Ramadan Mohamed Fawzy, Editor, Academic Press , pp.377-407, 2025
2021
20212. Extraction 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
20173. Microbial 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
20174. Turkish 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
20165. Ultrasonic Applications for Food Dehydration
Karasu S.
in: Handbook of Ultrasonics and Sonochemistry, Muthupandian Ashokkumar, Editor, Springer, London/Berlin , Singapore, pp.1247-1270, 2016
2015
20156. Mikrobiyal 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
20147. Biological 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
20151. Mikrobiyal 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 , 1001 - Program for Supporting Scientific and Technological Research Projects
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 , BAP Guided
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 , BAP Research Project
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 , BAP Research Project
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 , 3501 - National Young Researcher Career Development Program
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 , BAP Research Project
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
Kırklareli’nde Gıda Güvenliği Geliştirme Projesi- I TR 21-11-SOS-1-8
CB Strateji ve Bütçe Başkanlığı (Kalkınma Bakanlığı) Projesi
Karasu S., Çetin B.