Prof. Dr. SERPİL ŞAHİN

Yayın Ağı

Makaleler 140

1. **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

2. 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)

3. 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)

4. 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)

5. **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

6. 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)

7. 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)

8. 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)

9. 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)

10. 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)

11. 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)

12. 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)

13. 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)

14. High-Pressure-Homogenized Clove and Thyme Oil Emulsions: Formulation, Stability, and Antioxidant Capacity

TONYALI KARSLI G., ŞAHİN S., ÖZTOP H. M.

ACS Food Science and Technology , cilt.2, sa.12, ss.1832-1839, 2022 (ESCI, Scopus)

15. 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)

16. Legume-based products—Editorial

ŞAHİN S., ŞÜMNÜ S. G.

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

17. Investigation of surface properties of quince seed extract as a novel polymeric surfactant

Kirtil E., Svitova T., Radke C. J., ÖZTOP H. M., ŞAHİN S.

Food Hydrocolloids , cilt.123, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

18. Examination of interfacial properties of quince seed extract on a sunflower oil-water interface

Kirtil E., Kurtkaya E., Svitova T., Radke C. J., ÖZTOP H. M., ŞAHİN S.

Chemical Engineering Science , cilt.245, 2021 (SCI-Expanded, Scopus)

19. 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)

20. 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)

21. 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)

22. 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)

23. Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging

Moradi M., Guimarães J. T., Şahin S.

CURRENT OPINION IN FOOD SCIENCE , cilt.40, ss.33-39, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

24. 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)

25. 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)

26. 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)

27. NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels

Alacik Develioglu I., ÖZEL B., ŞAHİN S., Oztop M. H.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.164, ss.2051-2061, 2020 (SCI-Expanded, Scopus)

28. Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Narin C., Ertugrul Ü., Tas O., Sahin S., Oztop M. H.

JOURNAL OF FOOD SCIENCE , cilt.85, sa.10, ss.3423-3431, 2020 (SCI-Expanded, Scopus)

29. 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)

30. 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)

31. 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)

32. 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

33. 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)

34. 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)

35. 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

36. Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging

ISIK B., ŞAHİN S., Oztop M. H.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.41, sa.6, 2018 (SCI-Expanded, Scopus)

37. 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)

38. 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)

39. 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)

40. 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)

41. 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)

42. 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)

43. 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)

44. 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)

45. 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)

46. 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)

47. 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)

48. 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)

49. 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)

50. 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)

51. 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)

52. 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)

53. Rheological properties of lactose-free dairy desserts

ŞAHİN S., HAMAMCI H., Garayev S.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.22, sa.7, ss.609-620, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

54. 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)

55. 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)

56. Production and characterisation of gluten-free chestnut sourdough breads

DEMIRKESEN I., PUCHULU-CAMPANELLA E., Kelkar S., Campanella O. H., Sumnu G., ŞAHİN S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.3, ss.349-358, 2016 (SCI-Expanded, Scopus)

57. Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice

KARAÇAM C. H., ŞAHİN S., Oztop M. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.64, sa.2, ss.932-937, 2015 (SCI-Expanded, Scopus)

58. Encapsulation of rosemary essential oil

Turasan H., ŞAHİN S., Sumnu G.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.64, sa.1, ss.112-119, 2015 (SCI-Expanded, Scopus)

59. Development of gluten-free wafer sheet formulations

MERT S., ŞAHİN S., Sumnu G.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.63, sa.2, ss.1121-1127, 2015 (SCI-Expanded, Scopus)

60. Microwave-Assisted Extraction of Phenolic Compounds from Caper

DURMAZ E., Sumnu G., ŞAHİN S.

SEPARATION SCIENCE AND TECHNOLOGY , cilt.50, sa.13, ss.1986-1992, 2015 (SCI-Expanded, Scopus)

61. Microencapsulation of wheat germ oil

Yazicioglu B., ŞAHİN S., ŞÜMNÜ S. G.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.6, ss.3590-3597, 2015 (SCI-Expanded, Scopus)

62. Effects of Microwave-Infrared Combination Drying on Quality of Eggplants

Aydogdu A., Sumnu G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.8, sa.6, ss.1198-1210, 2015 (SCI-Expanded, Scopus)

63. Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle

Ince A. E., ŞAHİN S., Sumnu G.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.51, sa.10, ss.2776-2782, 2014 (SCI-Expanded, Scopus)

64. Microwave-assisted hydrodistillation of essential oil from rosemary

KARAKAYA S., EL S. N., KARAGÖZLÜ N., ŞAHİN S., Sumnu G., Bayramoglu B.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.51, sa.6, ss.1056-1065, 2014 (SCI-Expanded, Scopus)

65. 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)

66. 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)

67. 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)

68. 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)

69. 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)

70. 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)

71. 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)

72. 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)

73. 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

74. 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)

75. 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)

76. 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

77. 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

78. 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)

79. 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)

80. 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)

81. Antioxidant and Antimicrobial Activities of Essential Oils Obtained from Oregano (Origanum vulgare ssp hirtum) by Using Different Extraction Methods

KARAKAYA S., EL S. N., Karagozlu N., ŞAHİN S.

JOURNAL OF MEDICINAL FOOD , cilt.14, sa.6, ss.645-652, 2011 (SCI-Expanded, Scopus)

82. 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)

83. 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)

84. 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)

85. 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)

86. 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)

87. 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)

88. 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)

89. 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

90. 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)

91. Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken Fingers

Barutcu I., Mccarthy M. J., Seo Y., ŞAHİN S.

JOURNAL OF FOOD SCIENCE , cilt.74, sa.5, 2009 (SCI-Expanded, Scopus)

92. 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)

93. 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)

94. 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)

95. 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)

96. 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)

97. Preface

ŞÜMNÜ S. G., ŞAHİN S.

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

98. 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)

99. 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)

100. Preface

ŞAHİN S., Gülüm Sumnu S.

Advances in Deep-Fat Frying of Foods , 2008 (AHCI)

101. 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)

102. 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

103. 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)

104. 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)

105. 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)

106. 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)

107. 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)

108. 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)

109. 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)

110. 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)

111. 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)

112. 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

113. 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)

114. 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)

115. 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)

116. 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)

117. 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)

118. 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)

119. 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)

120. 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)

121. 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)

122. Optimization of supercritical CO2 extraction of Thymbra spicata oil

Sonsuzer S., Sahin S., Yilmaz L.

JOURNAL OF SUPERCRITICAL FLUIDS , cilt.30, sa.2, ss.189-199, 2004 (SCI-Expanded, Scopus)

123. 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)

124. 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)

125. 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)

126. 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)

127. 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)

128. Isolation of volatile oil from thyme (Thymbra spicata) by steam distillation

Hanci S., Sahin S., Yilmaz L.

NAHRUNG-FOOD , cilt.47, sa.4, ss.252-255, 2003 (SCI-Expanded, Scopus)

129. 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)

130. 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)

131. 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)

132. 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)

133. Combined effects of frying parameters and oil content on moisture levels in French fries

Sahin S., Sastry S., Bayindirli L.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.37, sa.5, ss.557-560, 2000 (SCI-Expanded, Scopus)

134. Effects of frying parameters on the colour development of fried potatoes

Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.211, sa.3, ss.165-168, 2000 (SCI-Expanded, Scopus)

135. The determination of convective heat transfer coefficient during frying

Sahin S., Sastry S., Bayindirli L.

JOURNAL OF FOOD ENGINEERING , cilt.39, sa.3, ss.307-311, 1999 (SCI-Expanded, Scopus)

136. EFFECTIVE THERMAL CONDUCTIVITY OF POTATO DURING FRYING: MEASUREMENT AND MODELING

ŞAHİN S., Sastry S. K., Bayindirli L.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.2, sa.2, ss.151-161, 1999 (SCI-Expanded, Scopus)

137. Heat transfer during frying of potato slices

Sahin S., Sastry S., Bayindirli L.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , cilt.32, sa.1, ss.19-24, 1999 (SCI-Expanded, Scopus)

138. 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)

139. THE EFFECT OF DEPECTINIZATION AND CLARIFICATION ON THE FILTRATION OF SOUR CHERRY JUICE

SAHIN S., BAYINDIRLI L.

JOURNAL OF FOOD ENGINEERING , cilt.19, sa.3, ss.237-245, 1993 (SCI-Expanded, Scopus)

140. ASSESSMENT OF THE EXPONENTIAL MODEL TO SOUR CHERRY JUICE FILTRATIONS

SAHIN S., BAYINDIRLI L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.15, sa.6, ss.403-411, 1991 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 46

1. KARANFİL VE KEKİK YAĞLARIYLA HAZIRLANMIŞ NANOEMÜLSİYONLARIN ZAMANSAL ALANDA NMR RELAKSOMETRE TEKNİĞİ İLE İNCELENMESİ

Tonyalı Karslı G., Öztop H. M., Şahin S.

Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.308, (Özet Bildiri)

2. 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)

3. 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)

4. Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour

Kabakcı C., Şümnü S. G., Şahin S.

15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020,, Melbourne, Avustralya, 2 - 05 Mart 2020, (Yayınlanmadı)

5. The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method

Oğuz S., Tam N., Aydoğdu A., Şümnü S. G., Şahin S.

1st International / 11th National Food Engineering Congress, Antalya, Türkiye, 7 - 09 Kasım 2019, ss.176, (Özet Bildiri)

6. 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)

7. 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)

8. Preparation and Characterisation of Chickpea Flour-based Biodegradable Films Reinforced with Rice Starch Nanoparticles

Aşık B., Ertan K., Şahin S.

1st International/11.National Food Eng. Congress, Antalya, Türkiye, 7 - 09 Kasım 2019, ss.175, (Özet Bildiri)

9. 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)

10. FABRICATION OF CINNAMON OIL COATED ACTIVE PAPER SHEETS

Şahin S., Öztop M. H., Akbaş D.

ISEKI-2018, Stuttgart, Almanya, 3 - 05 Temmuz 2018, ss.1, (Özet Bildiri)

11. 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)

12. Paper Sheets Coated with Nanoemulsion Containing Olive (Olea Europaea L.) Leaf Extract

Akbaş D., Morales F., Şahin S., Öztop H. M.

1st INTERNATIONAL EURASIAN CONFERENCE ON BIOLOGICAL AND CHEMICAL SCIENCES, Ankara, Türkiye, 26 - 27 Nisan 2018, ss.1, (Özet Bildiri)

13. 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)

14. 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)

15. 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)

16. Reducing oil content of mayonnaise by using double emulsion

ŞAHİN S., ŞÜMNÜ S. G., YILDIRIM M.

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

17. 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)

18. 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)

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. 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

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. Yüksek basınçlı homojenizasyon mikro akışkanlaştırma işlemine maruz bırakılan Osmanlı çileği suyunun F ananassa fiziksel ve kimyasal özellikleri

KARAÇAM Ç. H., ŞAHİN S., ÖZTOP M. H.

9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, ss.130, (Özet Bildiri)

23. Yüksek Basınçlı Homojenizasyon Mikroakışkanlaştırma İşlemine Maruz Bırakılan Osmanlı Çileği Suyunun F ananassa Fiziksel ve Kimyasal Özellikleri

Karaçam Ç. H., ŞAHİN S., ÖZTOP H. M.

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

24. 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)

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. 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)

27. 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)

28. The Effect of Microwave Infrared Combination Drying on Quality of Osmotically Dehydrated Eggplants

AYDOĞDU A., SERVET GÜLÜM Ş., ŞAHİN S.

4th International Conference and Exhibition on Food Processing and Technology, 10 - 12 Ağustos 2015

29. 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)

30. Increasing shelf life of cooked beans by means of rapid cooling

ŞAHİN S., KOC E., YESIM S.

4th International Conference and Exhibition on Food Processing & Technology, London, Kanada, 10 - 12 Ağustos 2015, ss.141, (Özet Bildiri)

31. 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)

32. 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)

33. Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments

ÖZTOP H. M., Alaçık İ., Uğuz Ş. S., MERT B., ŞAHİN S.

XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 20 - 23 Mayıs 2014, (Özet Bildiri)

34. PORE SIZE DISTRIBUTION OF EGGPLANTS DRIED BY DIFFERENT DRYING METHODS

Aydogdu A., Sumnu G., ŞAHİN S.

9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodblatt 2014), Jelgava, Letonya, 8 - 09 Mayıs 2014, ss.202-205, (Tam Metin Bildiri)

35. GLUTEN-FREE SOURDOUGH BREAD PREPARED WITH CHESTNUT AND RICE FLOUR

Mert I. D., Campanella O. H., ŞÜMNÜ S. G., ŞAHİN S.

9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodblatt 2014), Jelgava, Letonya, 8 - 09 Mayıs 2014, ss.239-242, (Tam Metin Bildiri)

36. Depectinization of Ottoman Strawberry Fragaria Ananassa Juice

Karaçam Ç. H., KIRTIL E., ÖZTOP H. M., ŞAHİN S.

2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013, (Özet Bildiri)

37. 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)

38. 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)

39. 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)

40. 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)

41. Investigation of macro-structure of gluten-free rice cakes baked in infrared-microwave combination oven

Turabi E., Gulum Sumnu S., ŞAHİN S.

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Almanya, 31 Ağustos - 02 Eylül 2009, ss.284-288, (Tam Metin Bildiri)