Publications & Works

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

Correlation between physical and sensorial properties of gummy confections with different formulations during storage

Journal of Food Science and Technology, vol.58, no.9, pp.3397-3408, 2021 (Journal Indexed in SCI Expanded) identifier identifier identifier

Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein-Based Electrospun Nanofibers

FOOD AND BIOPROCESS TECHNOLOGY, vol.14, no.6, pp.1118-1131, 2021 (Journal Indexed in SCI) identifier identifier

Chickpea flour-based biofilms containing gallic acid to be used as active edible films

JOURNAL OF APPLIED POLYMER SCIENCE, vol.136, no.26, 2019 (Journal Indexed in SCI) identifier identifier

Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Food and Bioprocess Technology, vol.12, no.7, pp.1144-1156, 2019 (Journal Indexed in SCI) identifier identifier

Microcapsule characterization of phenolic powder obtained from strawberry pomace

Journal of Food Processing and Preservation, vol.43, no.6, 2019 (Journal Indexed in SCI) identifier identifier

Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.42, no.7, 2018 (Journal Indexed in SCI) identifier identifier

Development of novel pea flour-based nanofibres by electrospinning method

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.53, no.5, pp.1269-1277, 2018 (Journal Indexed in SCI) identifier identifier

Enhancement of storage stability of wheat germ oil by encapsulation

Industrial Crops and Products, vol.114, pp.14-18, 2018 (Journal Indexed in SCI) identifier identifier

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.55, no.2, pp.667-677, 2018 (Journal Indexed in SCI) identifier identifier identifier

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

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.10, no.3, pp.245-254, 2018 (Journal Indexed in SCI) identifier identifier

Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, vol.39, no.7, pp.996-1002, 2018 (Journal Indexed in SCI) identifier identifier

Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.119, no.9, 2017 (Journal Indexed in SCI) identifier identifier

The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, vol.38, no.6, pp.807-814, 2017 (Journal Indexed in SCI) identifier identifier

Effect of Drying on Porous Characteristics of Orange Peel

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.12, no.9, pp.921-928, 2016 (Journal Indexed in SCI) identifier identifier

Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

FOOD AND BIOPROCESS TECHNOLOGY, vol.9, no.10, pp.1653-1660, 2016 (Journal Indexed in SCI) identifier identifier

Ohmic Tempering of Frozen Potato Puree

FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.11, pp.3200-3205, 2013 (Journal Indexed in SCI) identifier identifier

Usage of solar-assisted spouted bed drier in drying of pea

FOOD AND BIOPRODUCTS PROCESSING, vol.91, pp.271-278, 2013 (Journal Indexed in SCI) identifier identifier

Microwave Frying Compared with Conventional Frying via Numerical Simulation

FOOD AND BIOPROCESS TECHNOLOGY, vol.6, pp.1414-1419, 2013 (Journal Indexed in SCI) Sustainable Development identifier identifier

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.3, pp.746-753, 2013 (Journal Indexed in SCI) identifier identifier

Extraction of phenolic compounds from melissa using microwave and ultrasound

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, vol.37, no.1, pp.69-75, 2013 (Journal Indexed in SCI) identifier identifier

Spouted bed and microwave-assisted spouted bed drying of parboiled wheat

FOOD AND BIOPRODUCTS PROCESSING, vol.90, pp.301-308, 2012 (Journal Indexed in SCI) Sustainable Development identifier identifier

Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace

SEPARATION SCIENCE AND TECHNOLOGY, vol.47, no.8, pp.1248-1254, 2012 (Journal Indexed in SCI) identifier identifier

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

FOOD AND BIOPROCESS TECHNOLOGY, vol.4, no.7, pp.1237-1244, 2011 (Journal Indexed in SCI) identifier identifier

Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, no.9, pp.1809-1815, 2011 (Journal Indexed in SCI) identifier identifier

Utilization of chestnut flour in gluten-free bread formulations

JOURNAL OF FOOD ENGINEERING, vol.101, no.3, pp.329-336, 2010 (Journal Indexed in SCI) identifier identifier

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, no.1, pp.87-93, 2010 (Journal Indexed in SCI) identifier identifier

DIELECTRIC AND THERMAL PROPERTIES OF RICE CAKE FORMULATIONS CONTAINING DIFFERENT GUMS TYPES

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.13, no.6, pp.1199-1206, 2010 (Journal Indexed in SCI) Creative Commons License identifier identifier

Rheological properties of gluten-free bread formulations

JOURNAL OF FOOD ENGINEERING, vol.96, no.2, pp.295-303, 2010 (Journal Indexed in SCI) identifier identifier

The effects of gums on macro and micro-structure of breads baked in different ovens

FOOD HYDROCOLLOIDS, vol.23, no.8, pp.2182-2189, 2009 (Journal Indexed in SCI) Sustainable Development identifier identifier

Optimization of microwave- infrared roasting of hazelnut

JOURNAL OF FOOD ENGINEERING, vol.90, no.2, pp.255-261, 2009 (Journal Indexed in SCI) identifier identifier

Extraction of Essential Oil from Laurel Leaves by Using Microwaves

SEPARATION SCIENCE AND TECHNOLOGY, vol.44, no.3, pp.722-733, 2009 (Journal Indexed in SCI) identifier identifier

Acrylamide formation in different batter formulations during microwave frying

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.42, no.1, pp.17-22, 2009 (Journal Indexed in SCI) identifier identifier

Solvent-free microwave extraction of essential oil from oregano

JOURNAL OF FOOD ENGINEERING, vol.88, no.4, pp.535-540, 2008 (Journal Indexed in SCI) identifier identifier

Functional properties of microwave-treated wheat gluten

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.227, no.5, pp.1411-1417, 2008 (Journal Indexed in SCI) identifier identifier

Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.227, no.2, pp.565-570, 2008 (Journal Indexed in SCI) identifier identifier

Preface

Food Engineering Aspects of Baking Sweet Goods, 2008 (Journal Indexed in AHCI) identifier identifier identifier

Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.87, no.15, pp.2830-2836, 2007 (Journal Indexed in SCI) identifier identifier

Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.224, no.6, pp.707-713, 2007 (Journal Indexed in SCI) identifier identifier

Porous media characterization of breads baked using novel heating modes

JOURNAL OF FOOD ENGINEERING, vol.79, no.1, pp.106-116, 2007 (Journal Indexed in SCI) identifier identifier

Optimization of microwave frying of potato slices by using Taguchi technique

JOURNAL OF FOOD ENGINEERING, vol.79, no.1, pp.83-91, 2007 (Journal Indexed in SCI) identifier identifier

Transport and related properties of breads baked using various heating modes

JOURNAL OF FOOD ENGINEERING, vol.78, no.4, pp.1382-1387, 2007 (Journal Indexed in SCI) identifier identifier

Functionality of batters containing different gums for deep-fat frying of carrot slices

JOURNAL OF FOOD ENGINEERING, vol.75, no.4, pp.522-526, 2006 (Journal Indexed in SCI) identifier identifier

Recovery of strawberry aroma compounds by pervaporation

JOURNAL OF FOOD ENGINEERING, vol.75, no.1, pp.36-42, 2006 (Journal Indexed in SCI) identifier identifier

Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets

CHEMICAL ENGINEERING COMMUNICATIONS, vol.193, no.6, pp.675-682, 2006 (Journal Indexed in SCI) identifier identifier

Production of bread crumbs by infrared-assisted microwave drying

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.222, pp.8-14, 2006 (Journal Indexed in SCI) identifier identifier

Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.85, no.14, pp.2375-2379, 2005 (Journal Indexed in SCI) Sustainable Development identifier identifier

Microwave, infrared and infrared-microwave combination baking of cakes

JOURNAL OF FOOD ENGINEERING, vol.71, no.2, pp.150-155, 2005 (Journal Indexed in SCI) identifier identifier

Effects of different batter formulations on the quality of deep-fat-fried carrot slices

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, pp.99-105, 2005 (Journal Indexed in SCI) identifier identifier

Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.220, pp.502-508, 2005 (Journal Indexed in SCI) identifier identifier

Halogen lamp-microwave combination baking of cookies

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.220, pp.546-551, 2005 (Journal Indexed in SCI) identifier identifier

Effects of different starch types on retardation of staling of microwave-baked cakes

FOOD AND BIOPRODUCTS PROCESSING, vol.83, pp.1-5, 2005 (Journal Indexed in SCI) Creative Commons License identifier identifier

Effect of microwave on fluidized bed drying of macaroni beads

JOURNAL OF FOOD ENGINEERING, vol.66, no.4, pp.463-468, 2005 (Journal Indexed in SCI) identifier identifier

Drying of carrots in microwave and halogen lamp-microwave combination ovens

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.38, no.5, pp.549-553, 2005 (Journal Indexed in SCI) identifier identifier

Influence of fat content and emulsifier type on the rheological properties of cake batter

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.219, no.6, pp.635-638, 2004 (Journal Indexed in SCI) identifier identifier

Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.219, no.4, pp.341-347, 2004 (Journal Indexed in SCI) identifier identifier

Color and texture development during microwave and conventional baking of breads

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.7, no.2, pp.201-213, 2004 (Journal Indexed in SCI) identifier identifier

Usage of enzymes in a novel baking process

NAHRUNG-FOOD, vol.48, no.2, pp.156-160, 2004 (Journal Indexed in SCI) identifier identifier identifier

Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.218, no.4, pp.318-322, 2004 (Journal Indexed in SCI) identifier identifier

Bread baking in halogen lamp-microwave combination oven

FOOD RESEARCH INTERNATIONAL, vol.37, no.5, pp.489-495, 2004 (Journal Indexed in SCI) identifier identifier

EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, vol.37, no.4, pp.223-236, 2002 (Journal Indexed in SCI) identifier identifier identifier

A review on microwave baking of foods

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.36, no.2, pp.117-127, 2001 (Journal Indexed in SCI) identifier identifier

Effects of different formulations on the quality of microwave baked breads

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.213, no.1, pp.38-42, 2001 (Journal Indexed in SCI) identifier identifier

Effects of microwave cooking on fish quality

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.4, no.3, pp.501-512, 2001 (Journal Indexed in SCI) identifier identifier

Assessment of proofing of bread dough in the microwave oven

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.212, no.4, pp.487-490, 2001 (Journal Indexed in SCI) identifier identifier

Quality control charts for storage of pears

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.211, no.5, pp.355-359, 2000 (Journal Indexed in SCI) identifier identifier

Optimization of microwave baking of model layer cakes

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.211, no.3, pp.169-174, 2000 (Journal Indexed in SCI) identifier identifier

Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.209, no.1, pp.68-71, 1999 (Journal Indexed in SCI) identifier identifier

Temperature and weight loss profiles of model cakes baked in the microwave oven

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, vol.34, no.4, pp.221-226, 1999 (Journal Indexed in SCI) identifier identifier identifier

Dielectric properties of six different species of starch at 2450 MHz

FOOD RESEARCH INTERNATIONAL, vol.31, no.1, pp.43-52, 1998 (Journal Indexed in SCI) Sustainable Development identifier identifier

Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, vol.31, no.5, pp.484-488, 1998 (Journal Indexed in SCI) identifier

Quality control charts for storage of raisins and dried figs

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, vol.204, no.1, pp.56-59, 1997 (Journal Indexed in SCI) identifier identifier

Studies on caustic peeling of apples

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.33, no.3, pp.240-242, 1996 (Journal Indexed in SCI) identifier identifier

EFFECTS OF SEMPERFRESH AND JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY OF SATSUMA MANDARINS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.19, no.5, pp.399-407, 1995 (Journal Indexed in SCI) identifier identifier

EFFECTS OF SUCROSE POLYESTER COATING ON FRUIT-QUALITY OF APRICOTS (PRUNUS-ARMENAICA (L))

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.67, no.4, pp.537-540, 1995 (Journal Indexed in SCI) identifier identifier

EFFECTS OF COATINGS ON FRUIT-QUALITY OF AMASYA APPLES

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, vol.28, no.5, pp.501-505, 1995 (Journal Indexed in SCI) identifier

QUALITY-CONTROL CHARTS FOR STORAGE OF APRICOTS

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, vol.199, no.3, pp.201-205, 1994 (Journal Indexed in SCI) identifier identifier

EFFECTS OF SEMPERFRESH(TM) AND JOHNFRESH(TM) FRUIT COATINGS ON POSTSTORAGE QUALITY OF ANKARA PEARS

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.18, no.3, pp.189-199, 1994 (Journal Indexed in SCI) identifier identifier

Articles Published in Other Journals

Legume-based products—Editorial

Legume Science, vol.4, no.1, 2022 (Refereed Journals of Other Institutions) identifier

EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY

GIDA / THE JOURNAL OF FOOD, vol.42, pp.754-762, 2017 (Other Refereed National Journals)

Effects of centrifugation, encapsulation method and different coating materials on the total antioxidant activity of the microcapsules of powdered cherry laurels

International Journal of Nutrition and Food Engineering, vol.10, no.12, pp.901-904, 2017 (Refereed Journals of Other Institutions)

Refereed Congress / Symposium Publications in Proceedings

Effect of Formulation on Sugar Profiles of Gummy Confections During Storage at Different Temperatures

2020 7th International Conference on Food Security and Nutrition (ICFSN 2020), Amsterdam, Netherlands, 13 - 15 March 2020

Effect of Formulation on the Glass Transition Temperature of Sugar Confectionery during Storage

1st International / 11th National Food Engineering Congress, Antalya, Turkey, 7 - 09 November 2019, pp.112

Effects of Microwave Heating On Electrospinning of Carob Bean Flour Based Nanofibers

1st International/11th National Food Engineering Symposium, Antalya, Turkey, 07 November 2019 - 09 November 2020, pp.91

Encapsulation of olive leaf extract by double emulsion

3rd Food Structure and Functionality Forum Symposium & the 3rd IDF Symposium on Microstructure of Dairy Products, Montreal, Canada, 3 - 06 June 2018, pp.10

Ingredient effects on the stability of jelly gums during storage

International Conference onraw materials to processed foods, Antalya, Turkey, 11 - 13 April 2018, pp.143

Usage of carob bean flour in gluten free cakes

EFF2017 Engineering Future Food, 28 May - 31 December 2017, pp.1909-1914

Reducing oil content of mayonnaise by using double emulsions

IFT Annual Metting, United States Of America, 26 - 28 June 2017

Effects of legume flours on batter rheology and cake physical quality

III. International Conference on Agricultural and Food Engineering, Malaysia, 23 - 25 August 2016 identifier

Stability of double emulsions for food applications

2nd Food Structure and functionality forum symposium, 28 February - 02 March 2016

Quality of cakes formulated with different legume flours and baked in different ovens

2nd Food structure and Functionality Forum symposium-From molecules to functionality, 28 February - 02 March 2016

Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders

2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 February - 02 March 2016

Quality of cakes formulated with different legumes flours and baked in different ovens

2nd Food Structure and functionality forum symposium, 28 February - 02 March 2016

Encapsulation of vitamin B12 using double emulsion as carrier September

XXIII International Conference on Bioencapsulation, DELFT, 2 - 04 September 2015, pp.158-159

Encapsulation of vitamin B12 using double emulsion as carrier

XXIII International Conference on Bioencapsulation., Delft, 2 - 04 September 2015, pp.158-159

Effects of homogenization techniques on encapsulation of wheat germ oil

XXIII International Conference on Bioencapsulation, 2 - 04 September 2015, pp.138-139

The Effect of Microwave Infrared Combination Drying on Quality of Osmotically Dehydrated Eggplants 10 12 August 2015 London UK P 144

4th International Conference and Exhibition on Food Processing & Technology, Londrina, Brazil, 10 - 12 August 2015, pp.144

Optimization of Microwave Frying of Osmotically Dehydrated Potato Slices by Using Taguchi Technique

2006 CIGR Section VI International Symposium on Future of food Engineering, 26 - 28 April 2006

Books & Book Chapters

Microwave-assisted baking

in: The microwave processing of Foods, Regier, M., Knoerzer, K. and Schubert, H., Editor, Woodhead Publishing Limited , A, pp.1-10, 2017

Rheology of Emulsion

in: Advances in Food Rheology and Its Applications., Ahmed, J, Editor, Elsevier, pp.437-457, 2017