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SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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., AKÇİÇEK A., TEKİN ÇAKMAK Z. H., Kasapoglu M. Z., SAĞDIÇ O., KARASU S.
ACS Omega , cilt.9, sa.9, ss.10243-10252, 2024 (SCI-Expanded) identifier identifier

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 , cilt.59, sa.3, ss.1709-1723, 2024 (SCI-Expanded) identifier

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 , cilt.13, sa.4, 2024 (SCI-Expanded) Creative Commons License identifier identifier

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 , 2024 (SCI-Expanded) identifier

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 , cilt.81, sa.2, ss.1767-1787, 2024 (SCI-Expanded) identifier

Optimization of propolis extraction with natural deep eutectic solvents using central composite design

Alpat U., Nar T., KARASU S., SAĞDIÇ O.
Phytochemistry Letters , cilt.58, ss.49-59, 2023 (SCI-Expanded) identifier

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 , cilt.8, sa.44, ss.41603-41611, 2023 (SCI-Expanded) identifier identifier

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 , cilt.80, sa.9, ss.9941-9962, 2023 (SCI-Expanded) identifier identifier

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 , cilt.12, sa.12, 2023 (SCI-Expanded) identifier identifier

Effect 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 , cilt.29, sa.3, ss.235-242, 2023 (SCI-Expanded) Creative Commons License

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 , cilt.12, sa.7, 2023 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.58, sa.3, ss.1307-1316, 2023 (SCI-Expanded) identifier identifier

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 , cilt.11, sa.3, 2023 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.12, sa.3, 2023 (SCI-Expanded) Creative Commons License identifier identifier identifier

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 , cilt.226, ss.772-779, 2023 (SCI-Expanded) identifier identifier identifier

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) , cilt.43, 2023 (SCI-Expanded) Creative Commons License identifier

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 , cilt.15, sa.4, ss.21-31, 2023 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier

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 , cilt.51, sa.7, ss.48520-48530, 2022 (SCI-Expanded) identifier identifier identifier

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 , cilt.51, sa.11, ss.3647-3662, 2022 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.7, sa.30, ss.26316-26327, 2022 (SCI-Expanded) identifier identifier identifier

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 , cilt.11, sa.16, ss.1-14, 2022 (SCI-Expanded) identifier identifier identifier

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 , cilt.46, sa.7, 2022 (SCI-Expanded) identifier identifier

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 , cilt.46, sa.7, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.371, 2022 (SCI-Expanded) identifier identifier identifier

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 , cilt.11, sa.3, 2022 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.44, 2022 (SCI-Expanded) identifier identifier

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 , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.42, 2022 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

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 , cilt.153, 2022 (SCI-Expanded) identifier identifier

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) , cilt.42, 2022 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.52, sa.4, ss.359-364, 2022 (SCI-Expanded) identifier identifier

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 , cilt.42, 2022 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

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 , cilt.45, sa.12, 2021 (SCI-Expanded) identifier identifier

The 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 , cilt.1, sa.1, ss.1-10, 2021 (SCI-Expanded) identifier identifier

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 , cilt.10, sa.11, 2021 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.56, sa.11, ss.6011-6024, 2021 (SCI-Expanded) identifier identifier

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 , cilt.10, sa.10, 2021 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases

BOZKURT F., BEKİROĞLU H., Dogan K., KARASU S., SAĞDIÇ O.
LWT , cilt.149, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.10, sa.8, 2021 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.10, sa.3, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

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 , ss.1-13, 2021 (SCI-Expanded)

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 , cilt.2021, ss.1-9, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

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 , cilt.51, sa.4, ss.285-292, 2021 (SCI-Expanded) identifier identifier

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 , cilt.2021, ss.1-8, 2021 (SCI-Expanded)

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) , cilt.41, sa.3, ss.687-695, 2021 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.2021, ss.1-10, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

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 , cilt.44, sa.9, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.8, sa.7, 2020 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.14, ss.1646-1655, 2020 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.122, 2020 (SCI-Expanded) identifier identifier

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 , cilt.118, sa.2020, 2020 (SCI-Expanded)

OPTIMIZATION OF MICROENCAPSULATION CONDITIONS OF TULIP PETAL ANTHOCYANIN: STORAGE STABILITY TEST

Karasu S., Sagdic O., Arici M., Kayacan S.
LATIN AMERICAN APPLIED RESEARCH , cilt.50, sa.3, ss.221-227, 2020 (SCI-Expanded) identifier identifier

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) , cilt.8, 2019 (SCI-Expanded) Creative Commons License identifier identifier identifier

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 , cilt.13, sa.2, ss.1515-1523, 2019 (SCI-Expanded) identifier identifier

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 , cilt.11, sa.4, ss.351-359, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.41, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.68, sa.2, ss.126-138, 2018 (SCI-Expanded) identifier identifier

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 , cilt.10, sa.3, ss.269-276, 2018 (SCI-Expanded) identifier identifier

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 , cilt.58, sa.8, ss.1330-1341, 2018 (SCI-Expanded) identifier identifier identifier

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 , cilt.82, ss.212-216, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.41, sa.6, 2017 (SCI-Expanded) identifier identifier

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 , cilt.11, sa.1, ss.50-57, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , ss.519-532, 2017 (SCI-Expanded) identifier

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 , cilt.91, ss.215-222, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.70, ss.24-32, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.10, sa.2, ss.283-291, 2016 (SCI-Expanded) identifier identifier

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 , cilt.40, sa.2, ss.177-185, 2016 (SCI-Expanded) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

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 , cilt.8, sa.3, ss.415-425, 2016 (SCI-Expanded) identifier identifier

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 , cilt.65, ss.1044-1049, 2016 (SCI-Expanded) identifier identifier

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 , cilt.39, sa.6, ss.2096-2106, 2015 (SCI-Expanded) identifier identifier

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 , cilt.70, ss.125-133, 2015 (SCI-Expanded) identifier identifier

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 , cilt.63, sa.8, ss.2305-2313, 2015 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.150, ss.90-98, 2015 (SCI-Expanded) identifier identifier

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) Creative Commons License identifier identifier

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 , cilt.10, ss.839-848, 2014 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.38, sa.5, ss.745-757, 2014 (SCI-Expanded) Creative Commons License identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

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 , sa.17, ss.959-965, 2019 (Hakemli Dergi) Creative Commons License Sürdürülebilir Kalkınma

Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ SuEmülsiyonların Reolojik Özelliklerine Etkisi

Karasu S., Çetin B., Toker Ö. S.
academic food journal , cilt.16, sa.1, ss.27-32, 2018 (Hakemli Dergi) Creative Commons License

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 (Hakemli Dergi) identifier identifier

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 , cilt.14, sa.2, ss.71-80, 2017 (Scopus) identifier identifier

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 , cilt.12, sa.1, ss.74-80, 2015 (Hakemli Dergi)

Gıda Biyoteknolojisi ve Biyoproseslerinde Yeni Gelişmeler

Karasu S., Durak M. Z., Toker Ö. S.
Avrupa Bilim ve Teknoloji Dergisi , cilt.2, sa.5, ss.161-164, 2015 (Hakemli Dergi)

Kırklareli’nde Üretilen Yoğurt ve Ayranların Fizikokimyasal ve Mikrobiyolojik Kalitesi

Çetin B., Atik A., Karasu S.
Akademik Gıda , cilt.12, sa.2, ss.57-60, 2014 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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, Türkiye, 9 - 11 Eylül 2021

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, Türkiye, 24 Aralık 2020, cilt.4, ss.557-558

SOĞUK PRES KETEN TOHUMU YAĞ ATIĞININ DONDURMA ÜRETİMİNDE KULLANILMASI

Karasu S., Şen E., Akçiçek A.
2. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Türkiye, 29 Şubat - 01 Mart 2020, ss.87-88

KETEN 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, Türkiye, 29 Şubat - 01 Mart 2020, ss.60-71 Creative Commons License

KEK ÜRETİMİNDE DOĞAL GIDA KORUYUCUSU OLARAK PROPOLİS KULLANIMI

Karasu S., Tekin Z. H., Avcı E.
2. ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Türkiye, 29 Şubat - 01 Mart 2020, ss.407-417

BAZI SOĞUK PRES YAĞ ATIKLARININ DÜŞÜK YAĞLI YAĞ/SU EMÜLSİYONLARININ REOLOJİK, ANTİMİKROBİYAL VE BİYOERİŞİLEBİLİRLİK ÖZELLİKLERİNE ETKİSİ

Karasu S., Tekin Z. H.
ULUSLARARASI GIDA, TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Konya, Türkiye, 29 Şubat - 01 Mart 2020, ss.394-405 Creative Commons License

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, Türkiye, 20 - 21 Haziran 2019, ss.441-454

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 Ekim 2018

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 Ekim 2018

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 Nisan 2018

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, Türkiye, 2 - 05 Nisan 2018

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 Aralık 2017

Drying Characteristics of Asparagus Roots

DOYMAZ İ., İSMAİL O., KARASU S.
INTERNATIONAL SYMPOSIUM ON MEDICINAL, AROMATIC AND DYE PLANTS, 5 - 07 Ekim 2017

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 Ekim 2017

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 Ekim 2017

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, Türkiye, 19 - 22 Ekim 2017, ss.108

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 Ekim 2017

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, İsveç, 27 - 30 Ağustos 2017, ss.274 Sürdürülebilir Kalkınma

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 Mayıs 2017, ss.745

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 Mayıs 2017

Drying of Banana Slices: Determination of Effective Diffusivity and Activation Energy

DOYMAZ İ., KARASU S.
International Conference on Energy and Thermal Engineering, 25 - 28 Nisan 2017

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, Türkiye, 13 - 15 Nisan 2017

Fermented Dairy Product Longa

Karasu S.
The 2nd International Sypmposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 24 - 26 Ekim 2013, ss.160

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 Ekim 2015, ss.74

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, Bosna-Hersek, 1 - 04 Ekim 2015, ss.572

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 Ekim 2015, ss.370

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 Mayıs 2015, ss.475-476

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, Türkiye, 13 - 15 Mayıs 2015

Domates Çekirdeği Yağının Kimyasal Bileşimi ve Gıda Sanayiinde Değerlendirilmesi

Karasu S.
YABITED Bitkisel Yağ Kongresi, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.89

Aynı Bahçede Yetiştirilen Farklı Zeytin Çeşitlerinden Elde Edilen Zeytinyağlarının Sterol Kompozisyonları

Karasu S.
YABİTED Bitkisel Yağ Kongresi, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.54

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, Türkiye, 22 Eylül 2014, ss.258-259

Rheological Characterization of Creamed Honey

Karasu S.
9th Annual European Rheology Conference, Karlsruhe, Almanya, 8 - 11 Nisan 2014, ss.144

Modeling of Rheological Properties of Mellorine Samples by ANN, ANFIS and Combined Design

Karasu S.
9th Annual European Rheology Confrence, Karlsruhe, Almanya, 8 - 11 Nisan 2014, ss.142

Determination of Some Physicochemical Properties of Kırklareli Cheese

Karasu S.
2ndInternational Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Makedonya, 24 - 26 Ekim 2013, ss.144

Advantages of oxygen scavenger packaging in meat products

Karasu S.
Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.629-631

Investigation of rheological properties of edible milk ice with vegetable oil. Book of Abstract

Karasu S.
Kiel Food Science Syposium, Kiel, Almanya, 1 - 04 Mayıs 2010, ss.1

KAYSERI MANTISININ GIDA GÜVENLIĞI AÇISINDAN İZLENEBILIRLIĞININ

Karasu S.
The 1 st International symposium on traditional foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.571

Kitap & Kitap Bölümleri

Extraction of bioactive compounds from saffron species

Özkan K., Bayram Y., Karasu S., Karadağ A., Sağdıç O.
Saffron, Charis M. Galanakis, Editör, Academic Press is an imprint of Elsevier, California, ss.99-131, 2021

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, A. de Souza Sant'Ana, Editör, John Wiley & Sons, Ltd, Chichester, ss.519-532, 2017

Turkish Meat Products

Öztürk İ., Karasu S., Sağdıç O., Yetim H.
MEDITERRANEAN FOODS COMPOSITION AND PROCESSING, Rui M. S. da Cruz, Maria M. C. Vieira, Editör, CRC, New York , New-York, ss.240-266, 2017

Ultrasonic Applications for Food Dehydration

Karasu S.
Handbook of Ultrasonics and Sonochemistry, Muthupandian Ashokkumar, Editör, Springer, London/Berlin , Singapore, ss.1247-1270, 2016

Mikrobiyal Biyokütle Üretimi

Arıcı M., Sağdıç O., Karasu S., Törnük F.
Endüstriyel Mikrobiyolojiye Giriş, İrfan Turhan, Editör, Palme Yayın Dağıtım, Ankara, ss.218-228, 2015

Biological Preservation of Foods ....

Sağdıç O., Törnük F., Ozturk I., Karasu S., Yılmaz M. T.
Microbial Food Safety and Preservation Techniques, Ravishankar, R.V., Bai, J.A., Editör, Crc Press, Adana, ss.453-473, 2014

Diğer Yayınlar

Mikrobiyal Biyokütle Üretimi

Arıcı M., Sağdıç O., Karasu S., TÖRNÜK F.
Diğer, ss.218, 2015

Metrikler

Yayın

131

Atıf (WoS)

636

H-İndeks (WoS)

13

Atıf (Scopus)

1283

H-İndeks (Scopus)

20

Proje

10

Tez Danışmanlığı

25

Açık Erişim

45
BM Sürdürülebilir Kalkınma Amaçları