Prof. Dr. SERVET GÜLÜM ŞÜMNÜ

Yayın Ağı

Makaleler 164

1. Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product

Taş O., Ateş E. G., Bal M., Şümnü S. G., Öztop H. M.

Applied Food Research , cilt.5, sa.2, 2025 (Scopus)

2. **Impact of Kale (Brassica oleracea) Extract on Characterization of Centrifugally Spun Fibers and Delay of Lipid Oxidation**

Basturk Z. S., GÜLER H. G., Yazicioglu N., ŞÜMNÜ S. G., ŞAHİN S.

POLYMER ENGINEERING AND SCIENCE , cilt.65, sa.11, ss.5864-5879, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

3. Enhanced bioavailability of rowanberry bioactives via ultrasonic extraction and encapsulation

Koc F., Yazicioglu N., Şümnü S. G.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.19, sa.11, ss.8563-8580, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. 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)

5. Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno-Functional Applications in Food Technology

Sönmezler D., Şümnü S. G., Şahin S.

Legume Science , cilt.7, sa.3, 2025 (Scopus)

6. Functional tomato sauces enriched with glycated pumpkin seed protein concentrate: Physicochemical, nutritional, and digestibility assessment

TAŞ O., ŞÜMNÜ S. G., ÖZTOP H. M.

LWT , cilt.230, 2025 (SCI-Expanded, Scopus)

7. Effects of transglutaminase and thyme oil addition on the properties of faba bean protein-based active films

Kocatepe M., Ertan K., ŞAHİN S., ŞÜMNÜ S. G.

International Journal of Biological Macromolecules , cilt.312, 2025 (SCI-Expanded, Scopus)

8. 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)

9. Encapsulation of Olive Leaf Extract by Double Emulsion Method for Enriched Bakery Products: Enhancing Stability and Functionality

Sönmezler D., Yazıcıoğlu N., Şümnü S. G., Şahin S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.18, sa.4, ss.3356-3374, 2025 (SCI-Expanded, Scopus)

10. Colorimetric core/shell ZIF-8/PEO/PDA nanofibers for detection of fish spoilage

NAJAFİ Z., Han S., ŞÜMNÜ S. G., KAHYAOĞLU L. N.

Food Chemistry , cilt.466, 2025 (SCI-Expanded, Scopus)

11. **Optimization and Characterization of Centrifugally Spun Gelatin-Based Fibers Incorporated with Bay Laurel (Laurus nobilis L.) Leaf Essential Oil**

GÜLER H. G., Basturk Z. S., Yazicioglu N., ŞÜMNÜ S. G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.18, sa.2, ss.1939-1956, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

12. Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate

Tas O., Sumnu S. G., Oztop M. H.

ACS FOOD SCIENCE & TECHNOLOGY , cilt.5, sa.1, ss.105-117, 2025 (ESCI, Scopus)

13. Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakes

Akbin A. C., Turabi Yolacaner E., ŞÜMNÜ S. G.

Physics of Fluids , cilt.37, sa.1, 2025 (SCI-Expanded, Scopus)

14. DEVELOPMENT OF BIODEGRADABLE ACTIVE FOOD PACKAGING FROM AGRICULTURAL WASTES: PRODUCTION, CHARACTERIZATION, AND APPLICATION OF FILMS WITH BANANA PEEL AND OLIVE LEAF EXTRACT

Yıldız E., Kuş N., Güner Şan S., Şümnü S. G.

GIDA , cilt.49, sa.6, ss.1109-1125, 2024 (TRDizin)

15. Caffeic Acid Encapsulated Centrifugally Spun Antioxidant Fibers: Characterization and Incorporation in Cakes

GÜLER H. G., ŞÜMNÜ S. G., Yazicioglu N.

Food and Bioprocess Technology , cilt.17, sa.12, ss.5338-5356, 2024 (SCI-Expanded, Scopus)

16. Versatile Functions of Raw and Modified Lentils/Lentil Components in Food Applications: A Review

KESKİN S. Ö., ŞÜMNÜ S. G.

Legume Science , cilt.6, sa.3, 2024 (ESCI, Scopus)

17. 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)

18. Gallic acid crosslinked peanut protein-corn starch composite edible films produced at alkaline pH with ultrasound application

Ertan K., ŞAHİN S., ŞÜMNÜ S. G.

Journal of Applied Polymer Science , cilt.141, sa.18, 2024 (SCI-Expanded, Scopus)

19. Physicochemical and sensorial properties of tomato leathers at different drying conditions

Basdemir E., Ince A. E., Kizgin S., ÖZEL B., Ozarda O., ŞÜMNÜ S. G., et al.

Journal of Food Science , cilt.89, sa.5, ss.2659-2671, 2024 (SCI-Expanded, Scopus)

20. Crystallization of sucrose by using microwave vacuum evaporation

Ibis O. I., Bugday Y. B., Aljurf B. N., Goksu A. O., Solmaz H., ÖZTOP H. M., et al.

Journal of Food Engineering , cilt.365, 2024 (SCI-Expanded, Scopus)

21. Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity

Cahyana Y., Annisa N. D. N., Khoerunnisa T. K., Sulastri S., Marta H., Rialita T., et al.

International Journal of Biological Macromolecules , cilt.258, 2024 (SCI-Expanded, Scopus)

22. Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films

Ertan K., ŞAHİN S., ŞÜMNÜ S. G.

International Journal of Biological Macromolecules , cilt.257, 2024 (SCI-Expanded, Scopus)

23. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar

Gul M. R., Ince A. E., ÖZEL B., Uslu A. K., Çetin M., Mentes D., et al.

Journal of the Science of Food and Agriculture , cilt.104, sa.1, ss.83-92, 2024 (SCI-Expanded, Scopus)

24. Influence of multiple parameters on the crystallinity of dairy powders

GÜNER ŞAN S., Grunin L., Kaner O., ŞÜMNÜ S. G., ÖZTOP H. M.

International Dairy Journal , cilt.147, 2023 (SCI-Expanded, Scopus)

25. Effects of deacetylation degree of chitosan on the structure of aerogels

NAMLI S., GÜVEN Ö., Simsek F. N., Gradišek A., ŞÜMNÜ S. G., YENER M. E., et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.250, 2023 (SCI-Expanded, Scopus)

26. Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications

Ertan K., Celebioglu A., Chowdhury R., Şümnü S. G., Şahin S., Altier C., et al.

FOOD HYDROCOLLOIDS , cilt.142, 2023 (SCI-Expanded, Scopus)

27. Encapsulation of olive leaf extract using double emulsion method

SÖNMEZLER D., ŞÜMNÜ S. G., ŞAHİN S.

PHYSICS OF FLUIDS , cilt.35, sa.8, 2023 (SCI-Expanded, Scopus)

28. The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers

Hasan R., ŞÜMNÜ S. G., ŞAHİN S., ÖZ E., ÖZ F.

ANTIOXIDANTS , cilt.12, sa.7, 2023 (SCI-Expanded, Scopus)

29. Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature

Tireki S., ŞÜMNÜ S. G., ŞAHİN S.

PHYSICS OF FLUIDS , cilt.35, sa.5, 2023 (SCI-Expanded, Scopus)

30. 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) Sürdürülebilir Kalkınma

31. Drying of mushrooms by alternative technologies

Buğday Z. Y., Ertan K., Zeren S., ŞAHİN S., ŞÜMNÜ S. G.

Turkish Journal of Agriculture and Forestry , cilt.47, sa.6, ss.851-871, 2023 (SCI-Expanded, Scopus)

32. 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)

33. Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat

Kaya E., KAHYAOĞLU L. N., ŞÜMNÜ S. G.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.221, ss.536-546, 2022 (SCI-Expanded, Scopus)

34. 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) Sürdürülebilir Kalkınma

35. Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Zeren S., Şahin S., Şümnü S. G.

Foods , cilt.11, sa.13, 2022 (SCI-Expanded, Scopus)

36. 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) Sürdürülebilir Kalkınma

37. Legume-based products—Editorial

ŞAHİN S., ŞÜMNÜ S. G.

Legume Science , cilt.4, sa.1, 2022 (ESCI, Scopus)

38. Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law

Yazicioglu N., ŞÜMNÜ S. G., ŞAHİN S.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.44, sa.12, 2021 (SCI-Expanded, Scopus)

39. Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides

GÜNER S., Grunin L., ŞÜMNÜ S. G., Oztop M. H.

FOOD BIOPHYSICS , cilt.16, sa.4, ss.502-511, 2021 (SCI-Expanded, Scopus)

40. Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes

Kabakcı C., Şümnü S. G., Şahin S., Öztop H. M.

Food and Bioprocess Technology , cilt.14, sa.10, ss.1773-1790, 2021 (SCI-Expanded, Scopus)

41. Pea protein properties are altered following glycation by microwave heating

ERTUĞRUL Ü., NAMLI S., TAŞ O., KOCADAĞLI T., GÖKMEN V., ŞÜMNÜ S. G., et al.

LWT , cilt.150, 2021 (SCI-Expanded, Scopus)

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

Tireki S., ŞÜMNÜ S. G., ŞAHİN S.

Journal of Food Science and Technology , cilt.58, sa.9, ss.3397-3408, 2021 (SCI-Expanded, Scopus)

43. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements

Sezer D. B., Ahmed J., ŞÜMNÜ S. G., ŞAHİN S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.15, sa.4, ss.3015-3025, 2021 (SCI-Expanded, Scopus)

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

Aslaner G., ŞÜMNÜ S. G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.14, sa.6, ss.1118-1131, 2021 (SCI-Expanded, Scopus)

45. 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)

46. Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose

NAMLI S., ŞÜMNÜ S. G., ÖZTOP H. M.

Food Bioscience , cilt.40, 2021 (SCI-Expanded, Scopus)

47. 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) Sürdürülebilir Kalkınma

48. 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)

49. 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)

50. 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)

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

Kocakulak S., Sumnu G., ŞAHİN S.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.136, sa.26, 2019 (SCI-Expanded, Scopus)

52. 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) Sürdürülebilir Kalkınma

53. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Bitik A., Sumnu G., Oztop M.

Food and Bioprocess Technology , cilt.12, sa.7, ss.1144-1156, 2019 (SCI-Expanded, Scopus)

54. Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream

Uysal R. S., BOYACI İ. H., Sumnu G.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.42, sa.6, 2019 (SCI-Expanded, Scopus)

55. Microcapsule characterization of phenolic powder obtained from strawberry pomace

Çilek Tatar B., Sumnu G., Oztop M.

Journal of Food Processing and Preservation , cilt.43, sa.6, 2019 (SCI-Expanded, Scopus)

56. Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake

Uysal R. S., Sumnu G., Boyaci I. H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.42, sa.2, 2019 (SCI-Expanded, Scopus)

57. Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material

Aydogdu A., Şümnü S. G., Şahin S.

CARBOHYDRATE POLYMERS , cilt.208, ss.241-250, 2019 (SCI-Expanded, Scopus)

58. 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)

59. 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) Sürdürülebilir Kalkınma

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

AKDENIZ B., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.7, 2018 (SCI-Expanded, Scopus)

61. Utilization of lentil flour as a biopolymer source for the development of edible films

Aydogdu A., KIRTIL E., Sumnu G., Oztop M. H., Aydogdu Y.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.135, sa.23, 2018 (SCI-Expanded, Scopus)

62. Development of novel pea flour-based nanofibres by electrospinning method

OĞUZ S., TAM N., Aydogdu A., Sumnu G., ŞAHİN S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.53, sa.5, ss.1269-1277, 2018 (SCI-Expanded, Scopus)

63. Enhancement of storage stability of wheat germ oil by encapsulation

KARADENIZ M., ŞAHİN S., Sumnu G.

Industrial Crops and Products , cilt.114, ss.14-18, 2018 (SCI-Expanded, Scopus)

64. A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties

AYDOGDU A., Sumnu G., ŞAHİN S.

CARBOHYDRATE POLYMERS , cilt.181, ss.234-246, 2018 (SCI-Expanded, Scopus)

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

Aydogdu A., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.2, ss.667-677, 2018 (SCI-Expanded, Scopus)

66. 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)

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

PULATSU E. T., ŞAHİN S., Sumnu G.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , cilt.39, sa.7, ss.996-1002, 2018 (SCI-Expanded, Scopus)

68. Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers

Tam N., OĞUZ S., Aydogdu A., Sumnu G., ŞAHİN S.

FOOD RESEARCH INTERNATIONAL , cilt.102, ss.616-624, 2017 (SCI-Expanded, Scopus)

69. NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior

Ozel B., DAG D., KILERCIOGLU M., ŞÜMNÜ S. G., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.83, ss.10-17, 2017 (SCI-Expanded, Scopus)

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

TEKIN E., ŞAHİN S., Sumnu G.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.119, sa.9, 2017 (SCI-Expanded, Scopus)

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

YILDIRIM M., Sumnu G., ŞAHİN S.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , cilt.38, sa.6, ss.807-814, 2017 (SCI-Expanded, Scopus)

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

BERK E., ŞÜMNÜ S. G., ŞAHİN S.

GIDA / THE JOURNAL OF FOOD , cilt.42, ss.754-762, 2017 (Hakemli Dergi)

73. Preparation and characterization of W/O/W type double emulsion containing PGPR-lecithin mixture as lipophilic surfactant

ALTUNTAS O. Y., Sumnu G., ŞAHİN S.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , cilt.38, sa.4, ss.486-493, 2017 (SCI-Expanded, Scopus)

74. Usage of carob bean flour in gluten free cakes

Berk E., Sumnu G., ŞAHİN S.

Chemical Engineering Transactions , cilt.57, ss.1909-1914, 2017 (Scopus)

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

TATAR B., ŞÜMNÜ S. G., ÖZTOP H. M.

International Journal of Nutrition and Food Engineering , cilt.10, sa.12, ss.901-904, 2017 (Hakemli Dergi)

76. The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds

Akdeniz B., Sumnu G., ŞAHİN S.

Chemical Engineering Transactions , cilt.57, ss.1891-1896, 2017 (Scopus)

77. Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions

YILDIRIM M., Sumnu G., ŞAHİN S.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.25, sa.6, ss.1613-1618, 2016 (SCI-Expanded, Scopus)

78. Effect of Drying on Porous Characteristics of Orange Peel

Tamer C., Isci A., Kutlu N., Sakiyan O., ŞAHİN S., Sumnu G.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.12, sa.9, ss.921-928, 2016 (SCI-Expanded, Scopus)

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

ISIK B., ŞAHİN S., Sumnu G.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.9, sa.10, ss.1653-1660, 2016 (SCI-Expanded, Scopus)

80. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven

OZKAHRAMAN B. C., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.53, sa.3, ss.1567-1575, 2016 (SCI-Expanded, Scopus)

81. Characterization of structure of gluten-free breads by using X-ray microtomography

DEMİRKESEN i., Kelkar S., Campanella O. H., ŞÜMNÜ S. G., ŞAHİN S., OKOS m.

FOOD HYDROCOLLOIDS , cilt.36, ss.37-44, 2014 (SCI-Expanded, Scopus)

82. A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

Demirkesen I., Campanella O. H., ŞÜMNÜ S. G., ŞAHİN S., Hamaker B. R.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.7, sa.3, ss.806-820, 2014 (SCI-Expanded, Scopus)

83. Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions

Luca A., ÇİLEK TATAR B., Hasirci V., ŞAHİN S., ŞÜMNÜ S. G.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.7, sa.1, ss.204-211, 2014 (SCI-Expanded, Scopus)

84. Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes

Karizaki V. M., ŞAHİN S., Sumnu G., Mosavian M. T. H., Luca A.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.12, ss.3554-3563, 2013 (SCI-Expanded, Scopus)

85. Ohmic Tempering of Frozen Potato Puree

Seyhun N., Ramaswamy H. S., Zhu S., Sumnu G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.11, ss.3200-3205, 2013 (SCI-Expanded, Scopus)

86. Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency-Production of Nano-suspension

LUCA A., Cilek B., Hasirci V., ŞAHİN S., Sumnu G.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.9, ss.2494-2502, 2013 (SCI-Expanded, Scopus)

87. Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

Demirkesen I., ŞÜMNÜ S. G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.7, ss.1749-1758, 2013 (SCI-Expanded, Scopus)

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

ŞAHİN S., Sumnu G., Tunaboyu F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.91, ss.271-278, 2013 (SCI-Expanded, Scopus)

89. Microwave Frying Compared with Conventional Frying via Numerical Simulation

Şensoy I., Şahin S., Sumnu G.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, ss.1414-1419, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma

90. Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Demirkesen I., ŞÜMNÜ S. G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.3, ss.746-753, 2013 (SCI-Expanded, Scopus)

91. Extraction of phenolic compounds from melissa using microwave and ultrasound

INCE A. E., ŞAHİN S., ŞÜMNÜ S. G.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.37, sa.1, ss.69-75, 2013 (SCI-Expanded, Scopus, TRDizin)

92. Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

Cilek B., Luca A., Hasirci V., ŞAHİN S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.235, sa.4, ss.587-596, 2012 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

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

Kahyaoglu L. N., Sahin S., Sumnu G.

FOOD AND BIOPRODUCTS PROCESSING , cilt.90, ss.301-308, 2012 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

94. Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace

Simsek M., Sumnu G., Sahin S.

SEPARATION SCIENCE AND TECHNOLOGY , cilt.47, sa.8, ss.1248-1254, 2012 (SCI-Expanded, Scopus)

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

Sakiyan O., Sumnu G., ŞAHİN S., Meda V., KÖKSEL H., Chang P.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.4, sa.7, ss.1237-1244, 2011 (SCI-Expanded, Scopus)

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

Demirkesen I., Sumnu G., ŞAHİN S., Uysal N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.46, sa.9, ss.1809-1815, 2011 (SCI-Expanded, Scopus)

97. 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)

98. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens

Turabi E., Sumnu G., ŞAHİN S.

FOOD HYDROCOLLOIDS , cilt.24, sa.8, ss.755-762, 2010 (SCI-Expanded, Scopus)

99. Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying

Kahyaoglu L. N., ŞAHİN S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.98, sa.2, ss.159-169, 2010 (SCI-Expanded, Scopus)

100. 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)

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

TURABİ E., REGİER M., Sumnu G., ŞAHİN S., Rother M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.13, sa.6, ss.1199-1206, 2010 (SCI-Expanded, Scopus)

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

Sumnu G., Koksel F., ŞAHİN S., BAŞMAN A., Meda V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.45, sa.1, ss.87-93, 2010 (SCI-Expanded, Scopus)

103. Effects of microwave frying and different flour types addition on the microstructure of batter coatings

Barutcu I., ŞAHİN S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.95, sa.4, ss.684-692, 2009 (SCI-Expanded, Scopus)

104. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks

BOYACI İ. H., Sumnu G., Sakiyan O.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.2, sa.4, ss.353-360, 2009 (SCI-Expanded, Scopus)

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

Ozkoc S. O., Sumnu G., ŞAHİN S.

FOOD HYDROCOLLOIDS , cilt.23, sa.8, ss.2182-2189, 2009 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

106. Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree

Seyhun N., Ramaswamy H., Sumnu G., ŞAHİN S., Ahmed J.

JOURNAL OF FOOD ENGINEERING , cilt.92, sa.3, ss.339-344, 2009 (SCI-Expanded, Scopus)

107. Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage

Ozkoc S. O., Sumnu G., ŞAHİN S., Turabi E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.228, sa.6, ss.883-893, 2009 (SCI-Expanded, Scopus)

108. Acrylamide formation in different batter formulations during microwave frying

Barutcu I., ŞAHİN S., Sumnu G.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.42, sa.1, ss.17-22, 2009 (SCI-Expanded, Scopus)

109. Optimization of microwave- infrared roasting of hazelnut

Uysal N., Sumnu G., ŞAHİN S.

JOURNAL OF FOOD ENGINEERING , cilt.90, sa.2, ss.255-261, 2009 (SCI-Expanded, Scopus)

110. Extraction of Essential Oil from Laurel Leaves by Using Microwaves

Bayramoglu B., ŞAHİN S., Sumnu G.

SEPARATION SCIENCE AND TECHNOLOGY , cilt.44, sa.3, ss.722-733, 2009 (SCI-Expanded, Scopus)

111. Solvent-free microwave extraction of essential oil from oregano

Bayramoglu B., ŞAHİN S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.88, sa.4, ss.535-540, 2008 (SCI-Expanded, Scopus)

112. Functional properties of microwave-treated wheat gluten

Yalcin E., Sakiyan O., Sumnu G., Celik S., KÖKSEL H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.5, ss.1411-1417, 2008 (SCI-Expanded, Scopus)

113. Preface

ŞÜMNÜ S. G., ŞAHİN S.

Food Engineering Aspects of Baking Sweet Goods , sa.3, ss.5-16, 2008 (AHCI)

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

Kahraman K., Sakiyan O., Ozturk S., KÖKSEL H., Sumnu G., Dubat A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.2, ss.565-570, 2008 (SCI-Expanded, Scopus)

115. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

TURABİ E., Sumnu G., Sahin S.

FOOD HYDROCOLLOIDS , cilt.22, sa.2, ss.305-312, 2008 (SCI-Expanded, Scopus)

116. Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology

Turabi E., Sumnu G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.1, sa.1, ss.64-73, 2008 (SCI-Expanded, Scopus)

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

Sahin S., Sumnu G., Oztop M. H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.87, sa.15, ss.2830-2836, 2007 (SCI-Expanded, Scopus)

118. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking

Sakiyan O., Sumnu G., Sahin S., Meda V.

Journal of Food Science , cilt.72, sa.4, 2007 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

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

Oztop M. H., Sahin S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.224, sa.6, ss.707-713, 2007 (SCI-Expanded, Scopus)

120. Porous media characterization of breads baked using novel heating modes

Datta A. K., Sahin S., Sumnu G., Keskin S. O.

JOURNAL OF FOOD ENGINEERING , cilt.79, sa.1, ss.106-116, 2007 (SCI-Expanded, Scopus)

121. Optimization of microwave frying of potato slices by using Taguchi technique

Oztop M. H., Sahin S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.79, sa.1, ss.83-91, 2007 (SCI-Expanded, Scopus)

122. Transport and related properties of breads baked using various heating modes

Sumnu G., Datta A. K., Sahin S., Keskin S. O., Rakesh V.

JOURNAL OF FOOD ENGINEERING , cilt.78, sa.4, ss.1382-1387, 2007 (SCI-Expanded, Scopus)

123. THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS

Sakiyan O., Sumnu G., ŞAHİN S., Meda V.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , cilt.41, sa.1, 2007 (SCI-Expanded, Scopus)

124. A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

Keskin S. O., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.224, sa.3, ss.329-334, 2007 (SCI-Expanded, Scopus)

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

Akdeniz N., Sahin S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.75, sa.4, ss.522-526, 2006 (SCI-Expanded, Scopus)

126. Recovery of strawberry aroma compounds by pervaporation

Isci A., Sahin S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.75, sa.1, ss.36-42, 2006 (SCI-Expanded, Scopus)

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

Altunakar B., Sahin S., Sumnu G.

CHEMICAL ENGINEERING COMMUNICATIONS , cilt.193, sa.6, ss.675-682, 2006 (SCI-Expanded, Scopus)

128. Production of bread crumbs by infrared-assisted microwave drying

Tireki S., Sumnu G., Esin A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.222, ss.8-14, 2006 (SCI-Expanded, Scopus)

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

Sahin S., Sumnu G., Altunakar B.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.14, ss.2375-2379, 2005 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

130. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

Dogan S., Sahin S., Sumnu G.

JOURNAL OF FOOD ENGINEERING , cilt.71, sa.1, ss.127-132, 2005 (SCI-Expanded, Scopus)

131. Microwave, infrared and infrared-microwave combination baking of cakes

Sumnu G., Sahin S., Sevimli M.

JOURNAL OF FOOD ENGINEERING , cilt.71, sa.2, ss.150-155, 2005 (SCI-Expanded, Scopus)

132. Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study

Sevimli K., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.221, ss.61-68, 2005 (SCI-Expanded, Scopus)

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

Akdeniz N., Sahin S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.221, ss.99-105, 2005 (SCI-Expanded, Scopus)

134. Effects of different factors on sensory attributes, overall acceptance and preference of Rooibos (Aspalathus linearis) tea

Dos A., Ayhan Z., Sumnu G.

JOURNAL OF SENSORY STUDIES , cilt.20, sa.3, ss.228-242, 2005 (SCI-Expanded, Scopus)

135. Halogen lamp-microwave combination baking of cookies

Keskin S., Ozturk S., Sahin S., Koksel H., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.220, ss.546-551, 2005 (SCI-Expanded, Scopus)

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

Dogan S., Sahin S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.220, ss.502-508, 2005 (SCI-Expanded, Scopus)

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

Seyhun N., Sumnu G., Sahin S.

FOOD AND BIOPRODUCTS PROCESSING , cilt.83, ss.1-5, 2005 (SCI-Expanded, Scopus)

138. Effect of microwave on fluidized bed drying of macaroni beads

Goksu E., Sumnu G., Esin A.

JOURNAL OF FOOD ENGINEERING , cilt.66, sa.4, ss.463-468, 2005 (SCI-Expanded, Scopus)

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

Sumnu G., TURABI E., Oztop M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.38, sa.5, ss.549-553, 2005 (SCI-Expanded, Scopus)

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

Sakiyan O., Sumnu G., Sahin S., Bayram G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.219, sa.6, ss.635-638, 2004 (SCI-Expanded, Scopus)

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

Demirekler P., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.219, sa.4, ss.341-347, 2004 (SCI-Expanded, Scopus)

142. Color and texture development during microwave and conventional baking of breads

Icoz D., Sumnu G., Sahin S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.7, sa.2, ss.201-213, 2004 (SCI-Expanded, Scopus)

143. Usage of enzymes in a novel baking process

Keskin S., Sumnu G., Sahin S.

NAHRUNG-FOOD , cilt.48, sa.2, ss.156-160, 2004 (SCI-Expanded, Scopus)

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

Altunakar B., Sahin S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.218, sa.4, ss.318-322, 2004 (SCI-Expanded, Scopus)

145. Bread baking in halogen lamp-microwave combination oven

Keskin S., Sumnu G., Sahin S.

FOOD RESEARCH INTERNATIONAL , cilt.37, sa.5, ss.489-495, 2004 (SCI-Expanded, Scopus)

146. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes

Seyhun N., Sumnu G., Sahin S.

NAHRUNG-FOOD , cilt.47, sa.4, ss.248-251, 2003 (SCI-Expanded, Scopus)

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

ŞAHİN S., Sumnu G., Zincirkiran D.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , cilt.37, sa.4, ss.223-236, 2002 (SCI-Expanded, Scopus)

148. A review on microwave baking of foods

Sumnu G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.36, sa.2, ss.117-127, 2001 (SCI-Expanded, Scopus)

149. Effects of different formulations on the quality of microwave baked breads

Ozmutlu O., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.213, sa.1, ss.38-42, 2001 (SCI-Expanded, Scopus)

150. Assessment of proofing of bread dough in the microwave oven

Ozmutlu O., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.212, sa.4, ss.487-490, 2001 (SCI-Expanded, Scopus)

151. Effects of microwave cooking on fish quality

Sahin S., Sumnu G.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.4, sa.3, ss.501-512, 2001 (SCI-Expanded, Scopus)

152. Quality control charts for storage of pears

Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.211, sa.5, ss.355-359, 2000 (SCI-Expanded, Scopus)

153. Optimization of microwave baking of model layer cakes

Sumnu G., Ndife M., Bayindirli L.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.211, sa.3, ss.169-174, 2000 (SCI-Expanded, Scopus)

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

Sumnu G., Ndife M., Bayindirli L.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.209, sa.1, ss.68-71, 1999 (SCI-Expanded, Scopus)

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

Sumnu G., Ndife M., Bayindirli L.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , cilt.34, sa.4, ss.221-226, 1999 (SCI-Expanded, Scopus)

156. Dielectric properties of six different species of starch at 2450 MHz

Ndife M., Sumnu G., Bayindirli L.

FOOD RESEARCH INTERNATIONAL , cilt.31, sa.1, ss.43-52, 1998 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

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

Ndife M., Sumnu G., Bayindirh L.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , cilt.31, sa.5, ss.484-488, 1998 (SCI-Expanded, Scopus)

158. Quality control charts for storage of raisins and dried figs

Ozilgen M., Sumnu G., Emir H., Emir F.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , cilt.204, sa.1, ss.56-59, 1997 (SCI-Expanded, Scopus)

159. Studies on caustic peeling of apples

Bayindirli L., Bayindirli A., Sahin S., Sumnu G., Gider S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.33, sa.3, ss.240-242, 1996 (SCI-Expanded, Scopus)

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

BAYINDIRLI L., SUMNU G., KAMADAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.19, sa.5, ss.399-407, 1995 (SCI-Expanded, Scopus)

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

SUMNU G., BAYINDIRLI L.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.67, sa.4, ss.537-540, 1995 (SCI-Expanded, Scopus)

162. EFFECTS OF COATINGS ON FRUIT-QUALITY OF AMASYA APPLES

SUMNU G., BAYINDIRH L.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , cilt.28, sa.5, ss.501-505, 1995 (SCI-Expanded, Scopus)

163. QUALITY-CONTROL CHARTS FOR STORAGE OF APRICOTS

SUMNU G., BAYINDIRLI L., OZILGEN M.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , cilt.199, sa.3, ss.201-205, 1994 (SCI-Expanded)

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

SUMNU G., BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.18, sa.3, ss.189-199, 1994 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 38

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

Tireki S., Şümnü S. G., Şahin S.

2020 7th International Conference on Food Security and Nutrition (ICFSN 2020), Amsterdam, Hollanda, 13 - 15 Mart 2020, (Yayınlanmadı)

2. COMPARISON OF THE CRYSTALLINITY KINETICS OF D-ALLULOSE, LACTOSE AND SUCROSE BY USING TIME DOMAIN (1H) NMR

GÜNER S., ŞÜMNÜ S. G., ÖZTOP H. M., GRUNİN L.

Rare Sugar Congress 2019, 3 - 05 Aralık 2019

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

Uygun E., Şümnü S. G., Şahin S.

1st International/11th National Food Engineering Symposium, Antalya, Türkiye, 07 Kasım 2019 - 09 Kasım 2020, ss.91, (Özet Bildiri)

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

Tireki S., Şümnü S. G., Şahin S.

1st International / 11th National Food Engineering Congress, Antalya, Türkiye, 7 - 09 Kasım 2019, ss.112, (Özet Bildiri)

5. Dielectric properties of sour cherry (Prunus Cerasus L.) POMACE: ınfluence of frequency, concentration, PH, temperature and particle size

Başkaya Sezer D., Ahmed J., Şümnü S. G., Şahin S.

1st International/11th National Food Engineering Symposium, Antalya, Türkiye, 7 - 09 Kasım 2019, ss.22, (Özet Bildiri)

6. UNDERSTANDING THE EFFECT OF RELATIVE HUMIDITY ON CRYSTALLINE FRACTION OF SUCROSE THROUGH TIME DOMAIN (TD) NMR EXPERIMENTS

Güner S., Şümnü S. G., Grunın L., Öztop H. M.

Food Factor Conference, Malaga, İspanya, 8 - 09 Kasım 2018, (Özet Bildiri)

7. 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)

8. Encapsulation of olive leaf extract by double emulsion

Şümnü S. G., Öztop H. M., Çilek Tatar B.

3rd Food Structure and Functionality Forum Symposium & the 3rd IDF Symposium on Microstructure of Dairy Products, Montreal, Kanada, 3 - 06 Haziran 2018, ss.10, (Özet Bildiri)

9. Ingredient effects on the stability of jelly gums during storage

Şümnü S. G., Tireki S., Şahin S.

International Conference onraw materials to processed foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.143, (Özet Bildiri)

10. Yağ/Su (Y/S) ve Su/Yağ (S/Y) emülsiyonlarının ayrımının NMR Relaksometre kullanarak tespiti

GÜNER S., ÖZTOP H. M., ŞÜMNÜ S. G.

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

11. 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)

12. The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds

AKDENİZ B., ŞÜMNÜ S. G., ŞAHİN S.

EFF2017 Engineering Future Food, 28 - 31 Mayıs 2017, (Tam Metin Bildiri)

13. Reducing oil content of mayonnaise by using double emulsions

ŞÜMNÜ S. G., ŞAHİN S., YILDIRIM M.

IFT Annual Metting, Amerika Birleşik Devletleri, 26 - 28 Haziran 2017, (Özet Bildiri)

14. Reducing oil content of mayonnaise by using double emulsion

ŞAHİN S., ŞÜMNÜ S. G., YILDIRIM M.

IFT, 25 - 28 Haziran 2017, (Özet Bildiri)

15. Effects of Centrifugation Encapsulation Method and Different Coating Materials on the Total Antioxidant Activity of the Microcapsules of Powdered Cherry Laurels

TATAR B., ŞÜMNÜ S. G., ÖZTOP H. M., Ayaz E.

18th World Academy of Science , Engineering and Technology Conference Proceedings, 5 - 06 Aralık 2016, (Tam Metin Bildiri)

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

TATAR B., ŞÜMNÜ S. G., ÖZTOP H. M., Ayaz E.

ICFSC: 18th International Conference on Food Science and Components, 5 - 06 Aralık 2016, cilt.18, ss.640-643, (Tam Metin Bildiri)

17. Effects of legume flours on batter rheology and cake physical quality

AYDOĞDU A., ÖZKAHRAMAN C., ŞÜMNÜ S. G., ŞAHİN S.

III. International Conference on Agricultural and Food Engineering, Malezya, 23 - 25 Ağustos 2016, (Tam Metin Bildiri)

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

Ozkahraman C., ŞÜMNÜ S. G., ŞAHİN S.

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

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

Özkahraman C., ŞÜMNÜ S. G., ŞAHİN S.

2nd Food Structure and functionality forum symposium, 28 Şubat - 02 Mart 2016, (Özet Bildiri)

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

TATAR B., Ayaz E., ŞÜMNÜ S. G., ÖZTOP H. M.

2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 28 Şubat - 02 Mart 2016, (Özet Bildiri)

21. Stability of double emulsions for food applications

YILDIRIM M., ŞÜMNÜ S. G., ŞAHİN S.

2nd Food Structure and functionality forum symposium, 28 Şubat - 02 Mart 2016, (Özet Bildiri)

22. Değişik Formulasyonların ve Homojenizasyon Yöntemlerinin İkili Emülsiyon Üzerine Etkisi

YILDIRIM M., ŞÜMNÜ S. G., ŞAHİN S.

9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, ss.19, (Özet Bildiri)

23. Çavdar Ununun Ekmek Hamurunun Fiziksel Özellikleri Üzerine Etkisinin İncelenmesi

Erkılıç U., ÖZTOP H. M., ŞÜMNÜ S. G.

9. Gıda Mühendisliği Kongresi, Türkiye, 12 - 14 Kasım 2015, (Özet Bildiri)

24. Encapsulation of vitamin B12 using double emulsion as carrier September

ÖZLEM Y. A., ŞÜMNÜ S. G., ŞAHİN S.

XXIII International Conference on Bioencapsulation, DELFT, 2 - 04 Eylül 2015, ss.158-159, (Tam Metin Bildiri)

25. Encapsulation of vitamin B12 using double emulsion as carrier

Yüce Altuntaş Ö., ŞÜMNÜ S. G., ŞAHİN S.

XXIII International Conference on Bioencapsulation., Delft, 2 - 04 Eylül 2015, ss.158-159, (Tam Metin Bildiri)

26. Effects of homogenization techniques on encapsulation of wheat germ oil

ŞAHİN S., karadeniz m., ŞÜMNÜ S. G.

XXIII International Conference on Bioencapsulation, 2 - 04 Eylül 2015, ss.138-139, (Tam Metin Bildiri)

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

AYDOĞDU A., ŞÜMNÜ S. G., ŞAHİN S.

4th International Conference and Exhibition on Food Processing & Technology, Londrina, Brezilya, 10 - 12 Ağustos 2015, ss.144, (Özet Bildiri)

28. Mikrodalga kızıl ötesi kombinasyonu ile kurutmanın ön işlem görmüş patlıcanların kuruma davranışı üzerindeki etkileri

AYDOĞDU A., ŞÜMNÜ S. G., ŞAHİN S.

Pamukkale Üniversitesi Gıda Sempozyumu III, Denizli, Türkiye, 13 - 15 Mayıs 2015, (Özet Bildiri)

29. Hızlı soğutmanın pişmiş kurufasülyenin oksidatif dayanıklılığına etkisi

karadeniz m., ŞAHİN S., ŞÜMNÜ S. G.

5. Gıda Güvenliği Kongresi, Türkiye, 7 - 08 Mayıs 2015, ss.96, (Özet Bildiri)

30. Comparing Convective Heat Transfer Coefficients for Microwave Frying and Conventional Frying

Şensoy I., Şahin S., Şumnu G.

Institute of Food Technologists Annual Meeting Book of Abstracts., Nevada, Amerika Birleşik Devletleri, 25 Haziran 2012, (Özet Bildiri)

31. Effects of microwave and ultrasonic extraction methods on total phenolic content of nettle (Urtica diocia)

Ince A. E., ŞAHİN S., Sumnu G.

6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management, Nantes, Fransa, 18 - 20 Nisan 2011, (Tam Metin Bildiri)

32. Utilization of chestnut flour in gluten-free cakes

Demirkesen I., Sumnu G., ŞAHİN S.

6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management, Nantes, Fransa, 18 - 20 Nisan 2011, (Tam Metin Bildiri)

33. 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)