Metrikler
Yayın
28
Açık Erişim
1
BM Sürdürülebilir Kalkınma Amaçları
Eğitim Bilgileri
2016 - 2023
2016 - 2023Doktora
Orta Doğu Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği (Dr), Türkiye
Araştırma Alanları
Mühendislik ve Teknoloji
Akademik Ünvanlar / Görevler
2015 - Devam Ediyor
2015 - Devam EdiyorAraştırma Görevlisi
Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Makaleler
Tümü (22)
SCI-E, SSCI, AHCI (20)
SCI-E, SSCI, AHCI, ESCI (21)
ESCI (1)
Scopus (21)
2025
20251. 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
, cilt.493, 2025 (SCI-Expanded, Scopus)
2025
20252. 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
, cilt.24, sa.5, 2025 (SCI-Expanded, Scopus)
2025
20253. Recent advances and future frontiers in Pickering emulsions for food applications: Bridging science, industry, and nutrition
Kirtil E., YILDIZ E.
Food Research International
, cilt.214, 2025 (SCI-Expanded, Scopus)
2025
20254. 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
, cilt.18, sa.4, ss.3448-3466, 2025 (SCI-Expanded, Scopus)
2025
20255. 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
, cilt.142, sa.12, 2025 (SCI-Expanded, Scopus)
2024
20246. 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
, cilt.64, sa.6, ss.2943-2955, 2024 (SCI-Expanded, Scopus)
2024
20247. 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
, cilt.64, sa.6, ss.2569-2578, 2024 (SCI-Expanded, Scopus)
2024
20248. 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
, cilt.59, 2024 (SCI-Expanded, Scopus)
2023
20239. 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
, cilt.58, sa.8, ss.4376-4385, 2023 (SCI-Expanded, Scopus)
2023
202310. 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
, cilt.16, sa.2, ss.327-341, 2023 (SCI-Expanded, Scopus)
2022
202211. 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
, cilt.50, 2022 (SCI-Expanded, Scopus)
2022
202212. 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
, cilt.135, ss.205-216, 2022 (SCI-Expanded, Scopus)
2022
202213. 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
, cilt.4, sa.1, 2022 (ESCI, Scopus)
2021
202114. 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
, cilt.3, sa.2, 2021 (Scopus)
2021
202115. 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
, cilt.170, ss.437-446, 2021 (SCI-Expanded, Scopus)
2021
202116. 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)
2020
202017. 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
, cilt.13, sa.5, ss.838-850, 2020 (SCI-Expanded, Scopus)
2019
201918. 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
, cilt.95, ss.245-255, 2019 (SCI-Expanded, Scopus)
2019
201919. Effects of Microwave-Assisted Baking on Quality of Gluten-free Cakes and Breads
YILDIZ E., Sumnu G., ŞAHİN S.
CEREAL FOODS WORLD
, cilt.64, sa.4, 2019 (SCI-Expanded)
2019
201920. 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
, cilt.112, ss.477-486, 2019 (SCI-Expanded, Scopus)
2018
201821. 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
, cilt.11, ss.1923-1933, 2018 (SCI-Expanded, Scopus)
2018
201822. 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
, cilt.10, sa.3, ss.245-254, 2018 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
2020
20201. 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, Avustralya, 2 - 05 Mart 2020, (Yayınlanmadı)
2018
20182. 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, Almanya, 3 - 05 Temmuz 2018, ss.1, (Özet Bildiri)
2017
20173. Usage of carob bean flour in gluten free cakes
BERK E., ŞÜMNÜ S. G., ŞAHİN S.
EFF2017 Engineering Future Food, 28 Mayıs - 31 Aralık 2017, ss.1909-1914, (Tam Metin Bildiri)
2015
20154. Ultrasonikasyon Yöntemi ile Hazırlanmış Zencefil Mikrokapsüllerinin Karakterizasyonu
BERK E., Perk C., ÖZTOP H. M.
9. Gıda Mühendisliği Kongresi, Türkiye, 12 - 14 Kasım 2015, (Özet Bildiri)
Kitaplar
2023
20231. Utilization of Lentils in Different Food Products
Yıldız E., Şümnü S. G., Aydoğdu A.
Lentils: Production, Processing Technologies, Products, and Nutritional Profile, Jasim Ahmed,Muhammad Siddiq,Mark A. Uebersax, Editör, John Wiley & Sons, West Sussex, UK , New Jersey, ss.237-259, 2023
Desteklenen Projeler
2023 - 2025
2023 - 2025Merkezkaç kuvvetiyle eğirme yöntemiyle tasarlanan akıllı nanoliflerin karakterizasyonu ve tavuğun tazeliğinin izlenmesinde kullanımı
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
ŞÜMNÜ S. G. (Yürütücü), YILDIZ E., KAHYAOĞLU L. N.
2017 - 2017
2017 - 2017KIZIL ÖTESİ-MİKRODALGA FIRINDA PİŞİRİLMEYE UYGUN KEÇİBOYNUZU UNU İÇEREN KEK FORMÜLASYONLARININ TASARLANMASI
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ŞAHİN S. (Yürütücü), ŞÜMNÜ S. G., BERK E.