Prof. Dr. BEHİÇ MERT

Yayın Ağı

Makaleler 51

1. Potential application of the encapsulated microalgae biomass as an innovative ingredient in gummy formulation

KONAR N., Khiabani A. H., ATAR H. H., Polat D. G., Durmaz Y., MERT B.

Journal of Food Measurement and Characterization , cilt.19, sa.8, ss.6095-6107, 2025 (SCI-Expanded, Scopus)

2. A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization

Karatas O., Uyar R., Son E., Coşkun E., MERT B., Marra F., et al.

Food and Bioproducts Processing , cilt.150, ss.322-337, 2025 (SCI-Expanded, Scopus)

3. Production and characterisation of microfluidized olive powder

Sinem A., Behiç M., Mecit Ö. H., Aziz T.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.59, sa.7, ss.4907-4920, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

Rostamabadi H., Demirkesen I., MERT B., Barua S., Colussi R., Frasson S. F., et al.

Food Frontiers , cilt.5, sa.4, ss.1410-1444, 2024 (ESCI, Scopus)

5. Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

BAL M., ATEŞ E. G., ERDEM F., TONYALI KARSLI G., Karasu M., Ozarda O., et al.

Frontiers in Sustainable Food Systems , cilt.8, 2024 (SCI-Expanded, Scopus)

6. Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

Rostamabadi H., Nowacka M., Colussi R., Frasson S. F., Demirkesen I., MERT B., et al.

Trends in Food Science and Technology , cilt.141, 2023 (SCI-Expanded, Scopus)

7. Optimization of nanofiber-caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion

Erinç Ö., Erinç H., MERT B., Özbey A.

JAOCS, Journal of the American Oil Chemists' Society , cilt.100, sa.11, ss.843-856, 2023 (SCI-Expanded, Scopus)

8. Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization

Anli E. A., Gursel A., Gursoy A., Mert B.

Foods , cilt.12, sa.18, 2023 (SCI-Expanded, Scopus)

9. Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance

Mevliyaoğulları E., Karslı M. A., MERT B.

Journal of Cereal Science , cilt.113, 2023 (SCI-Expanded, Scopus)

10. Microwave decontamination processing of tahini and process design considerations using a computational approach

Topcam H., Coskun E., Son E., KÜTÜK D., AYTAÇ S. A., MERT B., et al.

Innovative Food Science and Emerging Technologies , cilt.86, 2023 (SCI-Expanded, Scopus)

11. Spray-drying optimization for Dunaliella salina and Porphyridium cruentum biomass

KONAR N., Durmaz Y., Gurbuz B., Genc Polat D., MERT B.

Drying Technology , cilt.41, sa.15, ss.2371-2384, 2023 (SCI-Expanded, Scopus)

12. Microwave decontamination process for hummus: A computational study with experimental validation

Son E., Coskun E., Ozturk S., BULDUK K., AKPINAR M., MERT B., et al.

Innovative Food Science and Emerging Technologies , cilt.82, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

13. Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation

Coskun E., Ozturk S., Topcam H., Karatas O., Li R., Wang S., et al.

Innovative Food Science and Emerging Technologies , cilt.82, 2022 (SCI-Expanded, Scopus)

14. Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin

KONAR N., DURMAZ Y., Polat D. G., MERT B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.5, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

15. LİTYUM KLORİT/DİMETİLASETAMİT ORTAMINDA NANOSELÜLOZUN ASETİK ANHİDRİT VE FARKLI YAĞ ASİTLERİ İLE ESTERİFİKASYONUNUN OPTİMİZASYONU

ERİNÇ Ö., ERİNÇ H., MERT B., ÖZBEY A.

GIDA , sa.6, ss.1467-1480, 2021 (TRDizin)

16. Hydrocolloid coated oleosomes for development of oleogels

MERT B., Vilgis T. A.

FOOD HYDROCOLLOIDS , cilt.119, 2021 (SCI-Expanded, Scopus)

17. Recent developments of oleogel utilizations in bakery products

Demirkesen I., MERT B.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.60, sa.14, ss.2460-2479, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

18. Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products

Demirkesen I., MERT B.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.96, sa.5, ss.545-554, 2019 (SCI-Expanded, Scopus)

19. NMR relaxometry study of gelatin based low-calorie soft candies

Efe N., Bielejewski M., Tritt-Goc J., Mert B., Oztop M. H.

MOLECULAR PHYSICS , cilt.117, ss.1034-1045, 2019 (SCI-Expanded, Scopus)

20. Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal

Ozturk O. K., MERT B.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.52, ss.179-188, 2019 (SCI-Expanded, Scopus)

21. Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery

Cikrikci S., Mert B., Oztop M. H.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.66, ss.11784-11796, 2018 (SCI-Expanded, Scopus)

22. Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

DEMİRKESEN I., VILGIS T. A., MERT B.

JOURNAL OF FOOD ENGINEERING , cilt.237, ss.69-77, 2018 (SCI-Expanded, Scopus)

23. The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

OZTURK O. K., MERT B.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.96, ss.34-41, 2018 (SCI-Expanded, Scopus)

24. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

ERINC H., MERT B., Tekin A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.10, ss.3960-3970, 2018 (SCI-Expanded, Scopus)

25. The effects of microfluidization on rheological and textural properties of gluten-free corn breads

OZTURK O. K., MERT B.

FOOD RESEARCH INTERNATIONAL , cilt.105, ss.782-792, 2018 (SCI-Expanded, Scopus)

26. Changes in functional properties and in vitro bioaccessibilities of beta-carotene and lutein after extrusion processing

Ortak M., Caltinoglu C., Şensoy I., Karakaya S., Mert B.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.54, ss.3543-3551, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

27. Physical characterization of low-calorie chocolate formulations

Cikrikci S., YUCEKUTLU M., MERT B., Oztop M. H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.1, ss.41-49, 2017 (SCI-Expanded, Scopus)

28. High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

Yildiz E., DEMİRKESEN I., MERT B.

JOURNAL OF FOOD QUALITY , cilt.39, sa.6, ss.599-610, 2016 (SCI-Expanded, Scopus)

29. Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product

Sahin K., MERT B., Tekin A.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.93, sa.8, ss.1015-1024, 2016 (SCI-Expanded, Scopus)

30. Reducing saturated fat with oleogel/shortening blends in a baked product

MERT B., Demirkesen I.

FOOD CHEMISTRY , cilt.199, ss.809-816, 2016 (SCI-Expanded, Scopus)

31. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

MERT B., Demirkesen I.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.68, ss.477-484, 2016 (SCI-Expanded, Scopus)

32. Production of hazelnut skin fibres and utilisation in a model bakery product

Cikrikci S., Demirkesen I., MERT B.

Quality Assurance and Safety of Crops and Foods , cilt.8, sa.2, ss.195-206, 2016 (SCI-Expanded, Scopus)

33. Optimization of Ethanol Production From Microfluidized Wheat Straw by Response Surface Methodology

Turhan O., Isci A., MERT B., Sakiyan O., Donmez S.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.45, sa.8, ss.785-795, 2015 (SCI-Expanded, Scopus)

34. Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

MERT B., Tekin A., Demirkesen I., Kocak G.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.7, sa.10, ss.2889-2901, 2014 (SCI-Expanded, Scopus)

35. EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS

Ketenoglu O., MERT B., Tekin A.

JOURNAL OF TEXTURE STUDIES , cilt.45, sa.4, ss.295-306, 2014 (SCI-Expanded, Scopus)

36. Rheological and Microscopic Properties of Fat Blends with Similar Solid Fat Content but Different Trans Composition

MERT B., Erinc H., Sahin K., Tekin A.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.90, sa.1, ss.17-26, 2013 (SCI-Expanded, Scopus)

37. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products

Mert B.

JOURNAL OF FOOD ENGINEERING , cilt.109, sa.3, ss.579-587, 2012 (SCI-Expanded, Scopus)

38. Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

BIGIKOCIN E., MERT B., ALPAS H.

HIGH PRESSURE RESEARCH , cilt.31, sa.3, ss.462-474, 2011 (SCI-Expanded, Scopus)

39. Utilization of chestnut flour in gluten-free bread formulations

Demirkesen I., MERT B., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD ENGINEERING , cilt.101, sa.3, ss.329-336, 2010 (SCI-Expanded, Scopus)

40. A novel method to measure the glass and melting transitions of pharmaceutical powders

Abiad M. G., Gonzalez D. C., MERT B., Campanella O. H., Carvajal M. T.

INTERNATIONAL JOURNAL OF PHARMACEUTICS , cilt.396, ss.23-29, 2010 (SCI-Expanded, Scopus)

41. Rheological properties of gluten-free bread formulations

DEMIRKESEN L., MERT B., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD ENGINEERING , cilt.96, sa.2, ss.295-303, 2010 (SCI-Expanded, Scopus)

42. Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics

Simsek S., MERT B., Campanella O. H., Reuhs B.

CARBOHYDRATE POLYMERS , cilt.76, sa.2, ss.320-324, 2009 (SCI-Expanded, Scopus)

43. CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCE

Mert B.

JOURNAL OF TEXTURE STUDIES , cilt.40, sa.1, ss.66-81, 2009 (SCI-Expanded, Scopus)

44. The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies

MERT B., Campanella O. H.

RHEOLOGICA ACTA , cilt.47, sa.7, ss.727-737, 2008 (SCI-Expanded, Scopus)

45. A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation

Mert B.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.1, ss.151-157, 2008 (SCI-Expanded, Scopus)

46. A new method to determine viscoelastic properties of corn grits during cooking and drying

Mert B., Gonzalez D., Campanella O. H.

JOURNAL OF CEREAL SCIENCE , cilt.46, sa.1, ss.32-38, 2007 (SCI-Expanded, Scopus)

47. Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves

Mert B., Campanella O. H.

JOURNAL OF FOOD ENGINEERING , cilt.79, sa.2, ss.546-552, 2007 (SCI-Expanded, Scopus)

48. Biogenic amine content of beers consumed in Turkey and influence of storage conditions on biogenic amine formation

Anli R. E., Vural N., Demiray S., Mert B.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.112, sa.3, ss.267-274, 2006 (SCI-Expanded, Scopus)

49. A new method to measure viscosity and intrinsic sound velocity of liquids using impedance tube principles at sonic frequencies

Mert B., Sumali H., Campanella O.

REVIEW OF SCIENTIFIC INSTRUMENTS , cilt.75, sa.8, ss.2613-2619, 2004 (SCI-Expanded, Scopus)

50. Water Solubility Mechanical Barrier and Thermal Properties of Cross linked Whey Protein Isolate based Films

ZEYNEP U., MERT B.

Journal Of Food Science , cilt.69, ss.129-133, 2004 (SCI-Expanded, Scopus)

51. A new method to determine viscosity of liquids using vibration principles

Mert B., Sumali H., Campanella O.

RHEOLOGICA ACTA , cilt.42, sa.6, ss.534-543, 2003 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 27

1. RADIO FREQUENCY PROCESSING OF PEANUT BUTTER: COMPUTATIONAL MODEL DEVELOPMENT AND PROCESS DESIGN

Coskun E., Ozturk S., Tasci C., Polat K., Liu S., Li R., et al.

13th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2024, Ghent, Belçika, 7 - 11 Nisan 2024, ss.125-132, (Tam Metin Bildiri)

2. Optimization of Nanocellulose Esterification with Different Fatty Acids and Acetic Anhydride

ERİNÇ Ö., ERİNÇ H., ÖZBEY A., MERT B.

III. BALKAN AGRICULTURAL CONGRESS, Edirne, Türkiye, 29 Ağustos - 01 Eylül 2021, ss.357, (Özet Bildiri)

3. Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)

ERİNÇ H., MERT B., TEKİN A.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, ss.117, (Özet Bildiri)

4. ALJİNAT-KİTRE ZAMKI KULLANILARAK HAZIRLANMIŞ İNSÜLİN YÜKLÜ HİDROJELLERİN SALINIM DAVRANIŞININ İNCELENMESİ

ÇIKRIKCI S., MERT B., ÖZTOP H. M.

10. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 9 - 11 Kasım 2017, (Özet Bildiri)

5. Oleosome based structures for designing new food products

MERT B.

2017 KoSFoST International Symposium and Meeting, 21 - 23 Haziran 2017, (Özet Bildiri)

6. Ortam pH sının Komposit Gıda Hidrojellerinin Şişme Davranışları Üzerine Etkisinin ve Hidrojellerin Manyetik Rezonans Görüntüleme MRG Kullanılarak Elde Edilen T2 Relaksasyon Haritalarının İncelenmesi

ÇIKRIKCI S., MERT B., Öztop M. H.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, (Özet Bildiri)

7. Microfluidized Fiber Based Oleojels for Encapsulation of Carotenoids

MERT B., TEKİN A.

FOOD FACTOR CONFERENCE, 2 - 04 Ekim 2016, (Özet Bildiri)

8. Physical Properties of Extrudates After Microfluidized Onion Skin Addition

Bilgin E., Şensoy I., Mert B.

15th Inernational Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016, (Özet Bildiri)

9. The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates

TONYALI B., ŞENSOY İ., MERT B.

4th International Conference and Exhibition on Food Processing & Technology. August 10-12, 2015 London, UK., 12 - 15 Ağustos 2015

10. Characterization of Turkish Olive Varieties with NMR Relaxometry and Magnetic Resonance Imaging Experiments

KİLERCİOĞLU M., ÖZEL B., MERT B., ÖZTOP H. M.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, Cesena, İtalya, 20 - 23 Mayıs 2014, (Özet Bildiri)

11. Exploring the Effect of Quince Seed Gum on Composite Whey Protein - Alginate HydroGel Stability Through Magnetic Resonance Imaging (MRI) and Time Domain NMR Measurements.

ALAÇIK DEVELİOĞLU İ., ÖZTOP H. M., MERT B., UĞUZ Ş. S.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, Cesena, İtalya, 20 Mayıs 2014, (Özet Bildiri)

12. Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments

ÖZTOP H. M., Alaçık İ., Uğuz Ş. S., MERT B., ŞAHİN S.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 20 - 23 Mayıs 2014, (Özet Bildiri)

13. Understanding the Effect of CaCl2 immersion on Frozen and Thawed Zucchini Slices through Magnetic Resonance Imaging Experiments

Uğuz Ş. S., Alaçık İ., MERT B., ÖZTOP H. M.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 20 - 23 Mayıs 2014, (Özet Bildiri)

14. The Impact of Hazelnut Skin Micro and Nano Fibers on Cake Color

ÇIKRIKCI S., MERT B.

The 2nd International Symposium on ”Traditional Foods from Adriatic to Caucasus”, Makedonya, 24 - 26 Ekim 2013, (Özet Bildiri)

15. Yağlarda ve fırıncılık ürünlerinde trans asit azalmasıyla meydana gelen reolojik ve tekstürel değişimler

MERT B., ŞAHİN K., ERİNÇ H., TEKİN A.

YABİTED I. Bitkisel Yağ Kongresi, Adana, Türkiye, 12 - 14 Nisan 2012, ss.17, (Özet Bildiri)

16. Low Fat Mayonnaise Formulations Prepared Using MicrofluidizedNano Cellulose Fibers

MERT B., ERİNÇ H., TEKİN A.

9th Euro Fed Lipid Congress, Rotterdam, Hollanda, 18 - 21 Eylül 2011, ss.479, (Özet Bildiri)

17. Effect of trans Fat Content on Rheology of Dough and Texture of Cookie

KÖKSEL H., MERT B., MASATCIOĞLU M. T., ERİNÇ H., TEKİN A.

100th AOCS Annual Meeting Expo, Polonya, 6 - 08 Temmuz 2011, ss.1, (Özet Bildiri)

18. Influence of the Minor Components of Sunflower Oil on Emulsion Stability

MASATCIOĞLU M. T., MERT B., TEKİN A., KÖKSEL H.

EuroFoodChem XVI, Gdansk, Polonya, 6 - 08 Temmuz 2011, cilt.61, ss.79, (Özet Bildiri)

19. Effect of Trans Fatty Acids on Water in Oil Emulsion Stability

KÖKSEL H., MERT B., MASATCIOĞLU M. T., ERİNÇ H., TEKİN A.

EuroFoodChem XVI, Gdansk, Polonya, 6 - 08 Temmuz 2011, cilt.61, ss.131, (Özet Bildiri)

20. Use of cellulose-enriched wheat bran fibers as fat mimetic in cookies: its effects on dough rheology and cookie quality

MERT B., ERİNÇ H., TEKİN A.

8th Euro Fed Lipid Congress, Munich, Almanya, 21 - 24 Kasım 2010, ss.336, (Özet Bildiri)

21. Usage of dietary nano fibers in food emulsions

KETENOĞLU O., MERT B., TEKİN A.

1st International Congress on Food Technology, 3 - 06 Kasım 2010, (Özet Bildiri)

22. A research on emulsifying properties of nano fibers

KETENOĞLU O., MERT B., TEKİN A.

1st International Congress on Food Technology, 3 - 06 Kasım 2010, (Özet Bildiri)

23. Rheological properties of gluten free bread formulations using chestnut and rice flour combinations

DEMİRKESEN MERT İ., MERT B., sumnu g., ŞAHİN S.

Second International Symposium on Gluten-free cereal products and beverages, Tampere, Finlandiya, 8 - 11 Haziran 2010, ss.105-106, (Tam Metin Bildiri)