Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 192
Diğer Dergilerde Yayınlanan Makaleler 13
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 98

1. Combining Different Methods with Pulsed Electric Field as a Modification Tool for Starch

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.218

3. 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, Türkiye, 25 - 28 Haziran 2020, ss.21 Sürdürülebilir Kalkınma

4. 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 Eylül 2019, ss.51

7. 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 Temmuz 2019

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

2.Uluslararası Hayvansal Gıdalar Kongresi, Girne, Kıbrıs (Kktc), 08 Kasım 2018, ss.17-18

10. STEADY SHEAR RHEOLOGICAL PROPERTIES OF GUM EXTRACTED FROM ACACIA SEEDS

International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.104 Sürdürülebilir Kalkınma

11. EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.74

12. Pasting properties of high amylose starch at various process conditions

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.139

13. INVESTIGATION OF LAOS BEHAVIOR OF XANTHAN AND LOCUST BEAN GUM

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.102

14. Rheological Characterization of Caramelized Chocolate

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.66

16. 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, Kıbrıs (Kktc), 19 Nisan 2018, ss.383

18. 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, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

19. 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, Kıbrıs (Kktc), 19 Nisan 2018, ss.242

20. 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 Nisan 2018

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

Third Internatioanl Conference on Advances in Mechanical Engineering: ICAME 2017, İstanbul, Türkiye, 19 Aralık 2017, ss.542-546

24. 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, Türkiye, 15 Mayıs 2017, ss.889

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

I. International Congress on Medical and Aromatic Plants "Natural and Healthy Life", Konya, Türkiye, 10 Mayıs 2017, ss.757, (Tam Metin Bildiri)

26. 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, Türkiye, 10 Mayıs 2017, ss.372

27. Rheological Properties of Dextrans Produced by Leuconostoc mesenteroides Isolated from Different Molasses

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.166, (Özet Bildiri)

28. Effect of Honey Powder on the Rheological Properties of Different Gums

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Kasım 2017, ss.145

31. Rheological properties of gelatins extracted from gilt head bream

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.168-169

32. The Importance of Hydrocolloids in Confectionery Products

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 Ekim 2016, ss.176-177

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

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.97 Sürdürülebilir Kalkınma

40. Functional Chocolate and Chocolate Products: Reality or Fiction

15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 Nisan 2016, ss.96

43. 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, Türkiye, 14 Kasım 2014, ss.41-47

44. Bioactivity and Chemical Properties of Rose Hip Molasses

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 01 Ekim 2015, ss.486

45. Rheological properties of compound chocolate refined at different levels

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.143

46. Reduction of salt as an ancient ingredient in processed foods

The 3rd International Symposium on Traditional Foods from Adriatic to Caucaus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.628

47. 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, Bosna-Hersek, 01 Ekim 2015, ss.12-17

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

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 01 Ekim 2015, ss.329

49. 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 Ekim 2015

50. 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, Bosna-Hersek, 01 Ekim 2015, ss.412

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

The 3rd international symposium on traditional foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.572

52. Steady Dynamic and Time Dependent Rheological Properties of Sour Orange Sauce

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

53. The Effect of Cephalaria syriaca Addition on Bread Volume

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015, ss.74, (Özet Bildiri)

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

International Scientific Conference on Probiotics and Prebiotics IPC 2015, Budapeşte, Macaristan, 23 Haziran 2015, ss.83

56. Methods of detection of honey edalturation Their advantages and disadvantages

International Congress on Safety and Authenticity of Bee Products, İstanbul, Türkiye, 21 - 22 Mayıs 2015, ss.72

58. İncir posası katılarak üretilen ekmeklerin biyoaktif özelliklerinin belirlenmesi

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.391, (Özet Bildiri)

59. Farklı soğuk pres yağ atıklarının fizikokimyasal özellikleri

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.389

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

2nd International Conference on Agricultural and Food Engineering, Kuala Lumpur, Malezya, 01 Aralık 2014, ss.9

61. Viscoelastic rheological propeties of salvia gum

1st Congress on Food Structure Design, Porto, Portekiz, 15 Kasım 2014, ss.12-17

63. Pectin and modified pectin derivates as stabilisers and emerging bioactive polysaccharides

International Mesopotamia Agriculture Congress, Diyarbakır, Türkiye, 22 Eylül 2014, ss.69-72

64. Chemical and Functional Properties of Cold Press Oil By-products

International Mesopotamia Agriculture Congress, Diyarbakır, Türkiye, 22 Eylül 2014, ss.258-259

68. Time dependent viscosity profile of incir uyutması dessert: Effect of fig concentration

9th Annual European Rheology Conference, Karlshrue, Almanya, 08 Nisan 2014, ss.12-17, (Tam Metin Bildiri)

70. Rheological characterization of creamed honey

9th Annual European Rheology Conference, Karlshrue, Almanya, 08 Nisan 2014, ss.85-88

72. 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, Makedonya, 24 Ekim 2013, ss.350

73. 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, Makedonya, 24 Ekim 2013, ss.94

74. Diversity in meat textural and quality parameters of dromedary camel.

In Proceeding of the 59th International congress of Meat Science and Technology,, İzmir, Türkiye, 18 Ağustos 2013, ss.91-94

79. 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, Fransa, 15 Eylül 2012, ss.1

80. Rheological Characterisation Of Rice Milk Ice Cream Mix Effect Of Temperature

ICR 2012,The XVIth International Congress on Rheology, Nance, Fransa, 15 Eylül 2012, ss.1

81. 5-Hydroxymethylfurfural (5-Hmf) Content Of Different Food Groups In Turkey

11th International Symposium on the Maillard Reaction (ISMR), Nance, Fransa, 15 Eylül 2012, ss.55

82. Effect Of Broccoli Juice On Rheological And Textural Properties Of Mellorine

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portekiz, 05 Ağustos 2012, ss.1

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

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portekiz, 05 Ağustos 2012, ss.95, (Özet Bildiri)

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

ICR 2012,The XVIth International Congress on Rheology, Lizbon, Portekiz, 05 Ağustos 2012, ss.100 Sürdürülebilir Kalkınma

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

6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zürih, İsviçre, 10 Nisan 2012, ss.175, (Özet Bildiri)

88. Textural and sensory analyses of cream cheese

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 Ekim 2011, ss.126

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

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 Ekim 2011, ss.100, (Özet Bildiri)

90. Traditional Turkish menengic (Pistacia terebinthus) cofee

4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 Ekim 2011, ss.42, (Tam Metin Bildiri)

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

IbeReo2011, Rheology Trends: from nano to macro systems, Lizbon, Portekiz, 07 Eylül 2011, ss.15

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

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Türkiye, 26 Mayıs 2011, ss.175

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

The International Food Congress \"Novel Approaches in Food Industry\", İzmir, Türkiye, 26 Mayıs 2011, ss.174

96. 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, Türkiye, 26 Mayıs 2011, ss.82, (Tam Metin Bildiri)

97. Gıda Güvenliği Bakımından Kükürtlü Kuru Kayısı

2. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 09 Aralık 2010, ss.76 Sürdürülebilir Kalkınma

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

1st International Congress on Food Technology, Antalya, Türkiye, 03 Kasım 2010, ss.121
Kitaplar 5

1. Modification of Food Powders

Food Powders Properties and Characterization, Ertan Ermiş, Editör, Springer-Verlag , Basel, ss.125-153, 2021 Sürdürülebilir Kalkınma

2. A Novel Delivering Agent for Bioactive Compounds: Chewing Gum

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

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

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

5. Ultrasonic Applications for Food Dehydration

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

Yayın

323

Yayın (WoS)

136

Yayın (Scopus)

182

Atıf (WoS)

1745

H-İndeks (WoS)

25

Atıf (Scopus)

4300

H-İndeks (Scopus)

37

Atıf (Scholar)

917

H-İndeks (Scholar)

12

Atıf (Diğer Toplam)

2

Proje

45

Fikri Mülkiyet

5

Tez Danışmanlığı

4

Açık Erişim

24
BM Sürdürülebilir Kalkınma Amaçları