Published journal articles indexed by SCI, SSCI, and AHCI
Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.57, no.4, pp.2015-2025, 2022 (SCI-Expanded)
Articles Published in Other Journals
Refereed Congress / Symposium Publications in Proceedings
Ekstrüzyon İşleminin Enginar Yaprağı Tozu Eklenmiş Ürünlerdeki Biyoaktif Bileşen Miktarına Etkisi
Türkiye 12. Gıda Kongresi, Turkey, 5 - 07 October 2016
Soğan Kabuğu Tozu Eklemenin Ekstrüde Ürünlerdeki Fiziksel ve Duyusal Bileşenlere Etkisi
Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016
Ekstrüzyon işleminin enginar yaprağı tozu eklenmiş ürünlerdeki biyoaktif bileşen miktarına etkisi
Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016
Changes in health promoting components after artichoke leaf powder addition and extrusion in the extrudates
IUFoST 2016 18th World Food Congress of Food Science and Technology, Dublin, Ireland, 21 - 25 August 2016
The Effect of Onion Skin Powder Addition on Physical Parameters of Extrudates
4th International Conference and Exhibition on Food Processing & Technology. August 10-12, 2015 London, UK., 12 - 15 August 2015
Changes in antioxidant activity and quality of extrudates after addition of artichoke leaf powder
4th International Conference on Food Digestion., Naples, Italy, 17 - 19 March 2015
Effect of some health promoting ingredients on the quality of wheat flour extrudates
28th EFFOST International Conference. Innovations in Attractive and Sustainable Food for Health., Uppsala, Sweden, 25 - 27 November 2014
Effect of processing on functional components and their in vitro bioaccesibility
3rd International Conference on Food Digestion., Gelderland, Netherlands, 11 - 13 March 2014
Effect of Tomato Pulp Addition on the Functional Properties of Extrudates
4th International Conference on Food Engineering and Biotechnology., Kobenhavn, Denmark, 19 - 20 May 2013
Effect of Processing on the Functional Components of Extrudates
EuroFoodChem XVII, İstanbul, Turkey, 7 - 10 May 2013
Ekstrüzyonun Domates Posası Eklenmiş Ekstrüde Ürünlerdeki Fonksiyonel Bileşenlere Etkisi
Türkiye 11. Gıda Kongresi Bildiri Özetleri Kitabı, 10-12 Ekim 2012, HATAY., Turkey, 10 - 12 October 2012
Fonksiyonel Ürün Olarak Havuç Domates ve Kırmızı Biber Posası Eklemenin Ekstrüde Ürün Kalitesi Üzerine Etkileri
Türkiye 11. Gıda Kongresi Bildiri Özetleri Kitabı, 10-12 Ekim 2012, HATAY., Turkey, 10 - 12 October 2012
Ohmic Blanching of Mushrooms
Institute of Food Technologists Annual Meeting Book of Abstracts., Illinois, United States Of America, 24 - 28 July 1999
Books & Book Chapters
Design of Ohmic Heating Processes
in: Handbook of Food Process Design, M. S. Rahman and J. Ahmed, Editor, Wiley-VCH Verlag Berlin GmbH , Oxford, pp.1127-1147, 2012