Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

FOOD AND BIOPROCESS TECHNOLOGY, cilt.14, sa.6, ss.1118-1131, 2021 (SCI İndekslerine Giren Dergi) identifier identifier

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

International Journal of Biological Macromolecules, cilt.170, ss.437-446, 2021 (SCI Expanded İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF APPLIED POLYMER SCIENCE, cilt.136, sa.26, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

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

CEREAL FOODS WORLD, cilt.64, sa.4, 2019 (SCI İndekslerine Giren Dergi) identifier

Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Food and Bioprocess Technology, cilt.12, sa.7, ss.1144-1156, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

Microcapsule characterization of phenolic powder obtained from strawberry pomace

Journal of Food Processing and Preservation, cilt.43, sa.6, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.42, sa.2, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, sa.7, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF APPLIED POLYMER SCIENCE, cilt.135, sa.23, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Development of novel pea flour-based nanofibres by electrospinning method

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.53, sa.5, ss.1269-1277, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Enhancement of storage stability of wheat germ oil by encapsulation

Industrial Crops and Products, cilt.114, ss.14-18, 2018 (SCI İndekslerine Giren Dergi) 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, cilt.55, sa.2, ss.667-677, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, cilt.39, sa.7, ss.996-1002, 2018 (SCI İndekslerine Giren Dergi) 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, cilt.10, sa.3, ss.245-254, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, cilt.119, sa.9, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, cilt.38, sa.4, ss.486-493, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, cilt.38, sa.6, ss.807-814, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD SCIENCE AND BIOTECHNOLOGY, cilt.25, sa.6, ss.1613-1618, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effect of Drying on Porous Characteristics of Orange Peel

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.12, sa.9, ss.921-928, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPROCESS TECHNOLOGY, cilt.9, sa.10, ss.1653-1660, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.53, sa.3, ss.1567-1575, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Ohmic Tempering of Frozen Potato Puree

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.11, ss.3200-3205, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPRODUCTS PROCESSING, cilt.91, ss.271-278, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.7, ss.1749-1758, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Microwave Frying Compared with Conventional Frying via Numerical Simulation

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, ss.1414-1419, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.3, ss.746-753, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Extraction of phenolic compounds from melissa using microwave and ultrasound

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, cilt.37, sa.1, ss.69-75, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPRODUCTS PROCESSING, cilt.90, ss.301-308, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace

SEPARATION SCIENCE AND TECHNOLOGY, cilt.47, sa.8, ss.1248-1254, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPROCESS TECHNOLOGY, cilt.4, sa.7, ss.1237-1244, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.9, ss.1809-1815, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

Utilization of chestnut flour in gluten-free bread formulations

JOURNAL OF FOOD ENGINEERING, cilt.101, sa.3, ss.329-336, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Rheological properties of gluten-free bread formulations

JOURNAL OF FOOD ENGINEERING, cilt.96, sa.2, ss.295-303, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

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

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.13, sa.6, ss.1199-1206, 2010 (SCI İndekslerine Giren Dergi) Creative Commons License 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, cilt.45, sa.1, ss.87-93, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD HYDROCOLLOIDS, cilt.23, sa.8, ss.2182-2189, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD ENGINEERING, cilt.95, sa.4, ss.684-692, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Extraction of Essential Oil from Laurel Leaves by Using Microwaves

SEPARATION SCIENCE AND TECHNOLOGY, cilt.44, sa.3, ss.722-733, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Optimization of microwave- infrared roasting of hazelnut

JOURNAL OF FOOD ENGINEERING, cilt.90, sa.2, ss.255-261, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Acrylamide formation in different batter formulations during microwave frying

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.42, sa.1, ss.17-22, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Solvent-free microwave extraction of essential oil from oregano

JOURNAL OF FOOD ENGINEERING, cilt.88, sa.4, ss.535-540, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Functional properties of microwave-treated wheat gluten

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.5, ss.1411-1417, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.227, sa.2, ss.565-570, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPROCESS TECHNOLOGY, cilt.1, sa.1, ss.64-73, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Preface

Food Engineering Aspects of Baking Sweet Goods, 2008 (AHCI İndekslerine Giren Dergi) identifier identifier identifier

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.87, sa.15, ss.2830-2836, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.224, sa.6, ss.707-713, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Optimization of microwave frying of potato slices by using Taguchi technique

JOURNAL OF FOOD ENGINEERING, cilt.79, sa.1, ss.83-91, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Porous media characterization of breads baked using novel heating modes

JOURNAL OF FOOD ENGINEERING, cilt.79, sa.1, ss.106-116, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Transport and related properties of breads baked using various heating modes

JOURNAL OF FOOD ENGINEERING, cilt.78, sa.4, ss.1382-1387, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD ENGINEERING, cilt.75, sa.4, ss.522-526, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Recovery of strawberry aroma compounds by pervaporation

JOURNAL OF FOOD ENGINEERING, cilt.75, sa.1, ss.36-42, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

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

CHEMICAL ENGINEERING COMMUNICATIONS, cilt.193, sa.6, ss.675-682, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Production of bread crumbs by infrared-assisted microwave drying

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.222, ss.8-14, 2006 (SCI İndekslerine Giren Dergi) 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, cilt.85, sa.14, ss.2375-2379, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

Microwave, infrared and infrared-microwave combination baking of cakes

JOURNAL OF FOOD ENGINEERING, cilt.71, sa.2, ss.150-155, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD ENGINEERING, cilt.71, sa.1, ss.127-132, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, ss.99-105, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, ss.61-68, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

Halogen lamp-microwave combination baking of cookies

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.220, ss.546-551, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.220, ss.502-508, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD AND BIOPRODUCTS PROCESSING, cilt.83, ss.1-5, 2005 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier

Effect of microwave on fluidized bed drying of macaroni beads

JOURNAL OF FOOD ENGINEERING, cilt.66, sa.4, ss.463-468, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.38, sa.5, ss.549-553, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.219, sa.6, ss.635-638, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.219, sa.4, ss.341-347, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

Color and texture development during microwave and conventional baking of breads

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.7, sa.2, ss.201-213, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

Usage of enzymes in a novel baking process

NAHRUNG-FOOD, cilt.48, sa.2, ss.156-160, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, sa.4, ss.318-322, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

Bread baking in halogen lamp-microwave combination oven

FOOD RESEARCH INTERNATIONAL, cilt.37, sa.5, ss.489-495, 2004 (SCI İndekslerine Giren Dergi) 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, cilt.37, sa.4, ss.223-236, 2002 (SCI İndekslerine Giren Dergi) identifier identifier identifier

A review on microwave baking of foods

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.36, sa.2, ss.117-127, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of microwave cooking on fish quality

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.4, sa.3, ss.501-512, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of different formulations on the quality of microwave baked breads

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.213, sa.1, ss.38-42, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

Assessment of proofing of bread dough in the microwave oven

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.212, sa.4, ss.487-490, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

Quality control charts for storage of pears

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.211, sa.5, ss.355-359, 2000 (SCI İndekslerine Giren Dergi) identifier identifier

Optimization of microwave baking of model layer cakes

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.211, sa.3, ss.169-174, 2000 (SCI İndekslerine Giren Dergi) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.209, sa.1, ss.68-71, 1999 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, cilt.34, sa.4, ss.221-226, 1999 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, cilt.31, sa.5, ss.484-488, 1998 (SCI İndekslerine Giren Dergi) identifier

Dielectric properties of six different species of starch at 2450 MHz

FOOD RESEARCH INTERNATIONAL, cilt.31, sa.1, ss.43-52, 1998 (SCI İndekslerine Giren Dergi) identifier identifier

Quality control charts for storage of raisins and dried figs

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

Studies on caustic peeling of apples

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.33, sa.3, ss.240-242, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.19, sa.5, ss.399-407, 1995 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.67, sa.4, ss.537-540, 1995 (SCI İndekslerine Giren Dergi) identifier identifier

EFFECTS OF COATINGS ON FRUIT-QUALITY OF AMASYA APPLES

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, cilt.28, sa.5, ss.501-505, 1995 (SCI İndekslerine Giren Dergi) identifier

QUALITY-CONTROL CHARTS FOR STORAGE OF APRICOTS

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

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.18, sa.3, ss.189-199, 1994 (SCI İndekslerine Giren Dergi) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

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

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

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, cilt.10, sa.12, ss.901-904, 2017 (Diğer Kurumların Hakemli Dergileri)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

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

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

1st International/11th National Food Engineering Symposium, Antalya, Türkiye, 07 Kasım 2019 - 09 Kasım 2020, ss.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, Kanada, 3 - 06 Haziran 2018, ss.10

Ingredient effects on the stability of jelly gums during storage

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

Usage of carob bean flour in gluten free cakes

EFF2017 Engineering Future Food, 28 Mayıs - 31 Aralık 2017, ss.1909-1914

Reducing oil content of mayonnaise by using double emulsions

IFT Annual Metting, Amerika Birleşik Devletleri, 26 - 28 Haziran 2017

Effects of legume flours on batter rheology and cake physical quality

III. International Conference on Agricultural and Food Engineering, Malezya, 23 - 25 Ağustos 2016 identifier

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 Şubat - 02 Mart 2016

Stability of double emulsions for food applications

2nd Food Structure and functionality forum symposium, 28 Şubat - 02 Mart 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 Şubat - 02 Mart 2016

Effects of homogenization techniques on encapsulation of wheat germ oil

XXIII International Conference on Bioencapsulation, 2 - 04 Eylül 2015, ss.138-139

Encapsulation of vitamin B12 using double emulsion as carrier September

XXIII International Conference on Bioencapsulation, DELFT, 2 - 04 Eylül 2015, ss.158-159

Encapsulation of vitamin B12 using double emulsion as carrier

XXIII International Conference on Bioencapsulation., Delft, 2 - 04 Eylül 2015, ss.158-159

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, Brezilya, 10 - 12 Ağustos 2015, ss.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 Nisan 2006

Kitap & Kitap Bölümleri

Microwave-assisted baking

The microwave processing of Foods, Regier, M., Knoerzer, K. and Schubert, H., Editör, Woodhead Publishing Limited , A, ss.1-10, 2017

Rheology of Emulsion

Advances in Food Rheology and Its Applications., Ahmed, J, Editör, Elsevier, ss.437-457, 2017