Publications & Works

Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes

Caramelized white chocolate: effects of production process on quality parameters

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2021 (Journal Indexed in SCI) identifier identifier

The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality

Journal of Food Measurement and Characterization, vol.15, no.1, pp.531-540, 2021 (Journal Indexed in SCI Expanded) identifier identifier

Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation

International Journal of Dairy Technology, vol.74, no.1, pp.246-257, 2021 (Journal Indexed in SCI Expanded) identifier identifier

Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent

JOURNAL OF APPLIED PHYCOLOGY, vol.32, no.5, pp.3077-3088, 2020 (Journal Indexed in SCI) identifier identifier

Chocolate aroma: Factors, importance and analysis

Trends In Food Science & Technology, vol.20, pp.1-15, 2020 (Journal Indexed in SCI)

Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.55, no.3, pp.1298-1310, 2020 (Journal Indexed in SCI) identifier identifier

The effect of invertase concentration on quality parameters of fondant

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.56, no.9, pp.4242-4250, 2019 (Journal Indexed in SCI) Creative Commons License identifier identifier identifier

Chocolate quality and conching

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.91, pp.446-453, 2019 (Journal Indexed in SCI) identifier identifier

Porphyridum Cruentum as a natural colorant in chewing gum

FOOD SCIENCE AND TECHNOLOGY, vol.39, pp.195-201, 2019 (Journal Indexed in SCI) identifier identifier

Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.53, no.12, pp.2657-2663, 2018 (Journal Indexed in SCI) identifier identifier

Development of a Natural Chewing Gum from Plant Based Polymer

JOURNAL OF POLYMERS AND THE ENVIRONMENT, vol.26, no.5, pp.1969-1978, 2018 (Journal Indexed in SCI) identifier identifier

Rheological properties of wax oleogels rich in high oleic acid

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.20, 2018 (Journal Indexed in SCI) Creative Commons License identifier identifier

Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.243, no.10, pp.1849-1860, 2017 (Journal Indexed in SCI) identifier identifier

Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol.102, pp.1035-1044, 2017 (Journal Indexed in SCI) identifier identifier identifier

Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.11, no.1, pp.50-57, 2017 (Journal Indexed in SCI) identifier identifier

A modeling approach in the interpretation of starch pasting properties

JOURNAL OF CEREAL SCIENCE, vol.74, pp.272-278, 2017 (Journal Indexed in SCI) identifier identifier

Rheological and melting properties of sucrose-free dark chocolate

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.20, pp.2096-2106, 2017 (Journal Indexed in SCI) identifier identifier

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.20, pp.1354-1365, 2017 (Journal Indexed in SCI) identifier identifier

Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.69, no.2, pp.254-261, 2016 (Journal Indexed in SCI) identifier identifier

Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, no.2, pp.179-188, 2016 (Journal Indexed in SCI) identifier identifier

Effect of apple fibre on textural and relaxation properties of wheat chips dough

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, no.3, pp.457-472, 2016 (Journal Indexed in SCI) identifier identifier

Bioactive and rheological properties of rose hip marmalade

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.52, no.10, pp.6465-6474, 2015 (Journal Indexed in SCI) identifier identifier identifier

Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres

Quality Assurance and Safety of Crops and Foods, vol.7, no.3, pp.277-285, 2015 (Journal Indexed in SCI Expanded) identifier identifier

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.51, no.7, pp.1406-1410, 2014 (Journal Indexed in SCI) identifier identifier identifier

Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models

European Journal of Lipid Science and Technology, vol.114, no.10, pp.1217-1224, 2012 (Journal Indexed in SCI Expanded) identifier identifier

Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.67, no.1, pp.22-25, 2012 (Journal Indexed in SCI) identifier identifier

Articles Published in Other Journals

INVESTIGATION OF THE PROPERTIES OF STARCH OBTAINED FROM TARO (COLOCASIA ESCULENTA L. SCHOTT) GROWN IN MERSIN, TURKEY

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI, vol.38, pp.875-887, 2020 (Journal Indexed in ESCI) identifier

Şeker Pancarı Posasından Elde Edilen Pektinin Modifiye Edilerek Karakterize Edilmesi, Moleküler ve Reolojik Özelliklerinin Belirlenmesi

Namık Kemal Üniversitesi Tekirdağ Ziraat Fakültesi Dergisi, vol.13, no.2, pp.10-20, 2016 (Other Refereed National Journals)

EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI, vol.34, no.2, pp.261-267, 2016 (Journal Indexed in ESCI) identifier

Refereed Congress / Symposium Publications in Proceedings

The Impact of Consumer Preferences and Habits on the Food Production in Turkey: Peanut Butter Case

ICONDATA International Conference on Data Science and Applications, İstanbul, Turkey, 25 - 28 June 2020, pp.21

Effect of Grape Pomace Usage in Chocolate Spread Formulation on Textural and Rheological Properties

6th International Conference: Thermophysical and Mechanical Properties of Advanced Materials, 22 - 24 September 2019, pp.51

Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties

6th International Conference Thermophysical and Mechanical Properties of Advanced Materials, 22 - 24 August 2019, pp.18

Effects of hydrocolloids on quality parameters in fruit molasses based soft candies: A model study

4th International Congress on Advances of Veterinary Sciences and Techniques (ICAVST), 10 - 14 July 2019

Investigation of Rheological Behavior of Hydrocolloids Commonly Used in Food Industry in Non-Linear Region

2.Uluslararası Hayvansal Gıdalar Kongresi, Girne, Cyprus (Kktc), 08 November 2018, pp.17-18

THERMAL LOOP TEST AS A NOVEL METHOD FOR DETERMINATION OF THE EMULSIONSTABILITY

The International Symposium on Rheology and Texture, 19 - 21 October 2018

INVESTIGATION OF LAOS BEHAVIOR OF XANTHAN AND LOCUST BEAN GUM

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 October 2018, pp.102

EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 October 2018, pp.74

Rheological Characterization of Caramelized Chocolate

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.66

Pasting properties of high amylose starch at various process conditions

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.139

STEADY SHEAR RHEOLOGICAL PROPERTIES OF GUM EXTRACTED FROM ACACIA SEEDS

International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 October 2018, pp.104

Usage Possibilities of Microalgae as a Natural Colorant in Ice Cream Formulation

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 April 2018

Usage of Invertase Enzyme in Fondant Production: The Effect of Concentration on Quality Parameters

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.383

Replacement of Sugar and Wheat Flour with Grape Marc in Cake Formulation: Effect on Textural Properties

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.242

Usage invertase enzyme in fondant production: the effect of concentration on quality parametres

The 4th international symposium on ”traditional foods from adriatic to caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018

Effect of Thermosonication Process on Quality Parameters of Apple Juice During Shelf Life

Third Internatioanl Conference on Advances in Mechanical Engineering: ICAME 2017, İstanbul, Turkey, 19 December 2017, pp.542-546

Optimization of solid-phase microextraction conditions of isomalt containing milk chocolate: Response surface method approach

International Conference on Agriculture, Forest, Food Science and Technologies, Nevşehir, Turkey, 15 May 2017, pp.889

SOME PROPERTIES OF COLOCASIA ESCULENTA (TARO) STARCH AS A FUNCTIONAL COMPONENT

I. International Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Turkey, 10 May 2017, pp.757

EFFECT OF DIFFERENT HYDROCOLLOIDS ON THE PASTING PROPERTIES OF TARO (COLOCASIA ESCULENTA L. SCHOTT)FLOUR

I. International Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Turkey, 10 May 2017, pp.372

Effect of Honey Powder on the Rheological Properties of Different Gums

2nd Congress on Food Structure & Design, Antalya, Turkey, 26 November 2017, pp.145

The Importance of Hydrocolloids in Confectionery Products

2nd Congress on Food Structure & Design, Antalya, Turkey, 26 October 2016, pp.176-177

Rheological properties of gelatins extracted from gilt head bream

2nd Congress on Food Structure & Design, Antalya, Turkey, 26 October 2016, pp.168-169

Functional Chocolate and Chocolate Products: Reality or Fiction

15th International Cereal and Bread Congress, İstanbul, Turkey, 18 April 2016, pp.96

Production of Sugar-free Milk Chocolate using ß-V Seed Crystals

15th International Cereal and Bread Congress, İstanbul, Turkey, 18 April 2016, pp.97

Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration

15th International Cereal and Bread Congress, İstanbul, Turkey, 18 April 2016, pp.208

Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters

2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016, 01 March 2016

Production of Antimicrobial Honey Based Nanofibers by Electrospinning

First International Conference on Applied Chemistry, 18 - 19 November 2015

Determination of functionality of exopolysaccharide (EPS) producing probiotic cultures on technological and physicochemical properties of ice cream

2014 Annual Conference & Exhibition Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, İstanbul, Turkey, 14 November 2014, pp.41-47

Rheological properties of compound chocolate refined at different levels

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.143

Steady State Rheological Properties of Rose Hip Molasses: Effect of Temperature

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 01 October 2015, pp.329

Reduction of salt as an ancient ingredient in processed foods

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.628

Optimization of Pectin Extraction Conditions From Sugar Beet Pulp Response SurfaceMethodology Approach

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 - 04 October 2015

Bioactivity and Chemical Properties of Rose Hip Molasses

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 01 October 2015, pp.486

Effect of ball mill mixing rate and time on the rheological properties of compound chocolate

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.412

Optimization of Pectin Extraction Conditions From Sugar Beet Pulp: Response Surface Methodology Approach

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.12-17

Olive paste powder potential ingredient for increasing functionality of many traditional foods

The 3rd international symposium on traditional foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 1 - 04 October 2015, pp.572

Steady Dynamic and Time Dependent Rheological Properties of Sour Orange Sauce

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 October 2015, pp.370

The Effect of Cephalaria syriaca Addition on Bread Volume

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 October 2015, pp.74

Using inulin to develop prebiotic milk chocolate: Stability under various process conditions

International Scientific Conference on Probiotics and Prebiotics IPC 2015, Budapeşte, Hungary, 23 June 2015, pp.83

Methods of detection of honey edalturation Their advantages and disadvantages

International Congress on Safety and Authenticity of Bee Products, İstanbul, Turkey, 21 - 22 May 2015, pp.72

İncir posası katılarak üretilen ekmeklerin biyoaktif özelliklerinin belirlenmesi

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.391

Farklı soğuk pres yağ atıklarının fizikokimyasal özellikleri

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.389

Optimization of Solvent for Phenolic Compounds of Tulip: Mixture Desing Approach

2nd International Conference on Agricultural and Food Engineering, Kuala Lumpur, Malaysia, 01 December 2014, pp.9

Steady and time dependent rheological properties of Salvia gum

1st Congress on Food Structure Design, Porto, Portugal, 15 November 2014, pp.85-88

Viscoelastic rheological propeties of salvia gum

1st Congress on Food Structure Design, Porto, Portugal, 15 November 2014, pp.12-17

Pectin and modified pectin derivates as stabilisers and emerging bioactive polysaccharides

International Mesopotamia Agriculture Congress, Diyarbakır, Turkey, 22 September 2014, pp.69-72

Chemical and Functional Properties of Cold Press Oil By-products

International Mesopotamia Agriculture Congress, Diyarbakır, Turkey, 22 September 2014, pp.258-259

Effects of incorporation of pomegranate peel phenolics into ice cream

NAFI 2014 International Food Congress, İzmir, Turkey, 26 May 2014, pp.229

Rheological characterization of creamed honey

9th Annual European Rheology Conference, Karlshrue, Germany, 08 April 2014, pp.85-88

Textural and sensory properties of the sun dried and sulphur treated dried appricot

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 October 2013, pp.350

Textural and sensory characteristics of the kars kashar cheese ripened at different periods

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Üsküp, Macedonia, 24 October 2013, pp.94

Diversity in meat textural and quality parameters of dromedary camel.

In Proceeding of the 59th International congress of Meat Science and Technology,, İzmir, Turkey, 18 August 2013, pp.91-94

5-Hydroxymethylfurfural (5-Hmf) Content Of Different Food Groups In Turkey

11th International Symposium on the Maillard Reaction (ISMR), Nance, France, 15 September 2012, pp.55

Rheological Characterisation Of Rice Milk Ice Cream Mix Effect Of Temperature

ICR 2012,The XVIth International Congress on Rheology, Nance, France, 15 September 2012, pp.1

The Effects Of Inulin Addition On Content Of 5-Hmf And Physicochemical Properties Of The Model Caramel

11th International Symposium on the Maillard Reaction (ISMR), Nance, France, 15 September 2012, pp.1

Effect Of Broccoli Juice On Rheological And Textural Properties Of Mellorine

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portugal, 05 August 2012, pp.1

Rheologıcal Properties Of The Salep Drink Containing Potato Or Modified Potato Starch

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portugal, 05 August 2012, pp.95

Dynamic And Steady Rheological Properties Of Hazelnut, Pumpkin And Gilaburu Seeds Oils

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portugal, 05 August 2012, pp.100

Physicochemical, sensorial and textural characterisitcs of ice cream enriched with persimmon pureE

6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zürih, Switzerland, 10 April 2012, pp.175

Rheological and chemical properties of prebiotic butter cream: effect of storage time

IbeReo 2011, Rheology Trends: from nano to macro systems, İstanbul, Turkey, 12 October 2011, pp.100

Textural and sensory analyses of cream cheese

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 October 2011, pp.126

The textural and chemical properties of prebiotic butter: effect of storage time.

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 October 2011, pp.100

Traditional Turkish menengic (Pistacia terebinthus) cofee

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 October 2011, pp.42

Steady, dynamic and creep analysis of cheese spread: Effect of different temperatures

IbeReo2011, Rheology Trends: from nano to macro systems, Lizbon, Portugal, 07 September 2011, pp.15

Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Turkey, 26 May 2011, pp.175

Prediction of fatty acid compositions of vegetable oils by adaptive neuro fuzzy inference system based on rheological measurements.

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Turkey, 26 May 2011, pp.211

Effect of different sugar/acid combinations on rheological properties of caramel samples

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Turkey, 26 May 2011, pp.174

Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Turkey, 26 May 2011, pp.82

Gıda Güvenliği Bakımından Kükürtlü Kuru Kayısı

2. Gıda Güvenliği Kongresi, İstanbul, Turkey, 09 December 2010, pp.76

Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage

1st International Congress on Food Technology, Antalya, Turkey, 03 November 2010, pp.121

Books & Book Chapters

Modification of Food Powders

in: Food Powders Properties and Characterization, Ertan Ermiş, Editor, Springer-Verlag , Basel, pp.125-153, 2021

A Novel Delivering Agent for Bioactive Compounds: Chewing Gum

in: Bioactive Molecules in Food, Jean-Michel Mérillon,K.G. Ramawat, Editor, Springer, London/Berlin , Berlin, pp.1559-1596, 2019

PART I: FUNCTIONAL FOOD PRODUCTION AND HUMAN HEALTH Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits

in: Bioprocessing Technology in Food and HealthPotential Applications and Emerging Scope, Deepak Kumar VermaAmi R. Patel, Prem Prakash Srivastav,, Editor, Apple Academic Press Inc., Oakville, pp.3-45, 2018

Ultrasonic Applications for Food Dehydration

in: Handbook of Ultrasonics and Sonochemistry, Muthupandian Ashokkumar, Editor, Springer, London/Berlin , Singapore, pp.1247-1270, 2016