Publications & Works

Publication Network
Articles 22
All (22)
SCI-E, SSCI, AHCI (20)
SCI-E, SSCI, AHCI, ESCI (21)
ESCI (1)
Scopus (21)

1. Sweet cherry stalks to nanocrystalline cellulose: Synthesis, characterization, and stabilization of insect oil/water Pickering emulsions

Gharibzahedi S. M. T., YILDIZ E., Altintas Z.
Food Chemistry , vol.493, 2025 (SCI-Expanded, Scopus) identifier identifier

2. Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods

YILDIZ E., ŞÜMNÜ S. G., Khwaldia K., Rathod N., Centobelli P., Kulawik P., et al.
Comprehensive Reviews in Food Science and Food Safety , vol.24, no.5, 2025 (SCI-Expanded, Scopus) identifier identifier

3. Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition

Kirtil E., YILDIZ E.
Food Research International , vol.214, 2025 (SCI-Expanded, Scopus) identifier

4. Centrifugal Spinning of Anthocyanin-Infused Microfibers: Impact of Methanol Extraction on Color Change and Antioxidant Activity in Intelligent Packaging

Yıldız E., Şümnü S. G.
FOOD AND BIOPROCESS TECHNOLOGY , vol.18, no.4, pp.3448-3466, 2025 (SCI-Expanded, Scopus) identifier identifier

5. Functional Nanofibers for Active Packaging: Elenolic Acid-Loaded Chitosan/PEO Blends

Aydoğdu Emir A., Gürsel D., Yörüksoy İ., YILDIZ E.
Journal of Applied Polymer Science , vol.142, no.12, 2025 (SCI-Expanded, Scopus) identifier identifier

6. Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

Emir A. A., YILDIZ E., Kirtil E.
Polymer Engineering and Science , vol.64, no.6, pp.2943-2955, 2024 (SCI-Expanded, Scopus) identifier identifier

7. Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential

YILDIZ E., Aydogdu Emir A.
Polymer Engineering and Science , vol.64, no.6, pp.2569-2578, 2024 (SCI-Expanded, Scopus) identifier identifier

8. Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid

Guler G. S., YILDIZ E., Yazicioglu N., ŞÜMNÜ S. G., ŞAHİN S.
Food Bioscience , vol.59, 2024 (SCI-Expanded, Scopus) identifier identifier

9. Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract

Aydogdu Emir A., Yıldız E., Öz E., Amarowicz R., Proestos C., Khan M. R., et al.
International Journal of Food Science and Technology , vol.58, no.8, pp.4376-4385, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

10. Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast

Emir A. A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G.
FOOD AND BIOPROCESS TECHNOLOGY , vol.16, no.2, pp.327-341, 2023 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

11. Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage

Yildiz E., Emir A. A., Sumnu G., Kahyaoglu L. N.
FOOD BIOSCIENCE , vol.50, 2022 (SCI-Expanded, Scopus) identifier identifier

12. Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package

YILDIZ E., ŞÜMNÜ S. G., KAHYAOĞLU L. N.
FOOD AND BIOPRODUCTS PROCESSING , vol.135, pp.205-216, 2022 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

13. The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization

YILDIZ E., İLHAN E., KAHYAOĞLU L. N., ŞÜMNÜ S. G., ÖZTOP H. M.
Legume Science , vol.4, no.1, 2022 (ESCI, Scopus) Sustainable Development identifier identifier

14. Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material

Aydogdu Emir A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G., ŞAHİN S.
Legume Science , vol.3, no.2, 2021 (Scopus) identifier

15. Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package

YILDIZ E., ŞÜMNÜ S. G., KAHYAOĞLU L. N.
International Journal of Biological Macromolecules , vol.170, pp.437-446, 2021 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

16. Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

YILDIZ E., Bayram İ., Sumnu G., ŞAHİN S., Ibis O. I.
FOOD HYDROCOLLOIDS , 2021 (SCI-Expanded, Scopus) identifier identifier

17. Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms

Uygun E., YILDIZ E., Sumnu G., ŞAHİN S.
FOOD AND BIOPROCESS TECHNOLOGY , vol.13, no.5, pp.838-850, 2020 (SCI-Expanded, Scopus) identifier identifier

18. Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material

Aydogdu A., Yıldız E., Aydogdu Y., Sumnu G., Şahin S., Ayhan Z.
Food Hydrocolloids , vol.95, pp.245-255, 2019 (SCI-Expanded, Scopus) identifier identifier

19. Effects of Microwave-Assisted Baking on Quality of Gluten-free Cakes and Breads

YILDIZ E., Sumnu G., ŞAHİN S.
CEREAL FOODS WORLD , vol.64, no.4, 2019 (SCI-Expanded) Sustainable Development identifier

20. Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry

Aydogdu A., Yıldız E., Ayhan Z., Aydoğdu Y., Şümnü S. G., Şahin S.
EUROPEAN POLYMER JOURNAL , vol.112, pp.477-486, 2019 (SCI-Expanded, Scopus) identifier identifier

21. Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Yıldız E., Güner S., Sumnu G., Şahin S., Oztop M. H.
FOOD AND BIOPROCESS TECHNOLOGY , vol.11, pp.1923-1933, 2018 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

22. Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes

YILDIZ E., ŞÜMNÜ S. G., ŞAHİN S.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.3, pp.245-254, 2018 (SCI-Expanded, Scopus) identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 4

1. Gallic acid incorporated pea flour films as an edible and active food packaging

Yıldız E., Bayram İ., Şümnü S. G., Şahin S.
15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020, Melbourne, Australia, 2 - 05 March 2020, (Unpublished)

2. A MACROSCOPIC APPROACH TO DEFINE CHARACTERISTICS OF GLUTEN-FREE CAKES BY T2 RELAXATION TIMES

Yıldız E., Güner S., Şümnü S. G., Şahin S., Öztop H. M.
ISEKI-2018, Stuttgart, Germany, 3 - 05 July 2018, pp.1, (Summary Text)

3. Usage of carob bean flour in gluten free cakes

BERK E., ŞÜMNÜ S. G., ŞAHİN S.
EFF2017 Engineering Future Food, 28 May - 31 December 2017, pp.1909-1914, (Full Text)

4. Ultrasonikasyon Yöntemi ile Hazırlanmış Zencefil Mikrokapsüllerinin Karakterizasyonu

BERK E., Perk C., ÖZTOP H. M.
9. Gıda Mühendisliği Kongresi, Turkey, 12 - 14 November 2015, (Summary Text)
Books 1

1. Utilization of Lentils in Different Food Products

Yıldız E., Şümnü S. G., Aydoğdu A.
in: Lentils: Production, Processing Technologies, Products, and Nutritional Profile, Jasim Ahmed,Muhammad Siddiq,Mark A. Uebersax, Editor, John Wiley & Sons, West Sussex, UK , New Jersey, pp.237-259, 2023 Creative Commons License
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21

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21

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461

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10

Citation (Scopus)

578

H-Index (Scopus)

12

Citation (Scholar)

227

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3

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2

Open Access

1
UN Sustainable Development Goals