Metrics
Publication
118
Open Access
7
UN Sustainable Development Goals
Education
2011 - 2017
2011 - 2017Doctorate
Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
2008 - 2011
2008 - 2011Postgraduate
Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Turkey
2003 - 2007
2003 - 2007Undergraduate
Cukurova University, Ziraat Fakültesi, Gıda Mühendisliği, Turkey
Dissertations
2017
2017Doctorate
Hidrostatik Basınç, Ultrasonikasyon, Enzimasyon ve Isıtma Yöntemlerinin Siyah Havuç Posasından Antosiyaninlerin Geri Kazanımı ve Kalitesi Üzerine Etkileri
Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
2011
2011Postgraduate
Vurgulu Elektrik Alan ve Isıl İşlem Uygulamalarının Portakal Suyunun Özellikleri ve Raf Ömrü Üzerine Etkisi
Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Research Areas
Food Engineering
Food Technology
Fruits, Vegetables and Nuts
Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.)
Engineering and Technology
Academic Positions
2023 - Continues
2023 - ContinuesAssistant Professor
Cukurova University, Mühendislik Fakültesi, Gıda Mühendisliği
2023 - Continues
2023 - ContinuesAssociate Professor
Cukurova University, Mühendislik Fakültesi, Gıda Mühendisliği
2017 - 2023
2017 - 2023Research Assistant PhD
Cukurova University, Mühendislik Fakültesi, Gıda Mühendisliği
2008 - 2017
2008 - 2017Research Assistant
Cukurova University, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Non Academic Experience
2014 - 2015
2014 - 2015VISITING SCHOLAR
OHIO STATE UNIVERSITY, VISITING SCHOLAR
Courses
Articles
All (67)
SCI-E, SSCI, AHCI (41)
SCI-E, SSCI, AHCI, ESCI (41)
Scopus (40)
TRDizin (20)
Other Publications (5)
2025
20251. Comprehensive chemometric and machine learning methods for determination of synthetic dyes adulteration in ceylon tea via NIR spectroscopy and hyperspectral imaging
Menevseoglu A., Gunes N., AĞÇAM E., TURGUT S. S., Pérez-Marín D.
Microchemical Journal
, vol.218, 2025 (SCI-Expanded)
2025
20252. The impact of irrigation levels and abscisic acid application on the biochemical profiles of strawberries
ÇELİKTOPUZ E., SARIDAŞ M. A., KAPUR B., AĞÇAM E., Koyuncu H. C.
Food Chemistry
, vol.482, 2025 (SCI-Expanded)
2025
20253. Development of functional probiotic yogurt with prickly pear cladode pulp supplementation
KARACA O. B., Khaled Albayatı A. A., AĞÇAM E., Kalender M., ÖZOĞUL F.
Food Bioscience
, vol.69, 2025 (SCI-Expanded)
2025
20254. Modeling quality changes in heat-processed orange juice: a comparative study of artificial neural network and multiple linear regression approaches
akyıldız a., MERTOĞLU T. Ş., ÇINKIR N. İ., ağçam e.
Harran Tarım ve Gıda Bilimleri Dergisi
, vol.29, no.2, pp.237-254, 2025 (TRDizin)
2025
20255. Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study
AĞÇAM E., Kirit B., AKYILDIZ A.
Innovative Food Science and Emerging Technologies
, vol.102, 2025 (SCI-Expanded)
2025
20256. An Aroma Precursor-Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice
Dundar Kirit B., AĞÇAM E., AKYILDIZ A.
Food Science and Nutrition
, vol.13, no.6, 2025 (SCI-Expanded)
2025
20257. Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba
Yazici G. N., TAŞPINAR T., BİNOKAY H., AĞÇAM E., AĞIRMAN B., ÖZER M. S.
Journal of Food Measurement and Characterization
, 2025 (SCI-Expanded)
2024
20248. Effects of prickly pear supplementation on physico-chemical, textural, microbiological and sensory characteristics of probiotic set yoghurts
Azeez Khalid Albayati A., AĞÇAM E., KARACA O. B., ÖZOĞUL F.
Food Bioscience
, vol.60, 2024 (SCI-Expanded)
2024
20249. Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace
Ayseli M. T., AĞÇAM E., AKYILDIZ A., DÜNDAR B., Coskun I., Cetinkaya T.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
, vol.94, 2024 (SCI-Expanded)
2024
202410. Comprehensive quality analyses of important apricot varieties produced in Türkiye
Saridas M., Agçam E., Ünal N., Akyildiz A., Kargi S.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.125, no.105791, pp.1-10, 2024 (SCI-Expanded)
2024
202411. Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)
BENLİ H., Şahin P., AĞÇAM E.
Food Science and Nutrition
, 2024 (SCI-Expanded)
2024
202412. Comparative evaluation of the effect of the addition of turnip (Brassica rapa) on the biogenic amine and volatile flavour compounds of shalgam
Tanguler H., Varol Z., AĞÇAM E.
Latin American Applied Research
, vol.54, no.1, pp.81-90, 2024 (SCI-Expanded)
2024
202413. Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification
İnan-Çınkır N., AĞÇAM E., Altay F., AKYILDIZ A.
Food Chemistry
, vol.430, 2024 (SCI-Expanded, Scopus)
2024
202414. Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy
Baltacıoğlu C., Keskin O., Baltacıoğlu H., AĞÇAM E.
Food Science and Technology International
, 2024 (SCI-Expanded)
2023
202315. The nutritional composition of key apricot varieties cultivated in Türkiye with a focus on health-related compounds
SARIDAŞ M. A., AĞÇAM E., PAYDAŞ KARGI S.
International Journal of Agriculture, Environment and Food Sciences
, vol.7, no.3, pp.934-939, 2023 (Peer-Reviewed Journal)
2023
202316. EFFECTS OF DIFFERENT DRYING METHODS ON QUALITY ATTRIBUTES OF BLACKBERRY AND DRYING KINETIC
Dündar Kirit B., SAĞOL S., ağçam e., akyıldız a.
GIDA
, vol.48, no.1, pp.61-72, 2023 (Peer-Reviewed Journal)
2022
202217. The effects of thermosonication on quality parameters of cashew apple nectar: An optimization study for processing conditions
Deli M. G. E. P., Dündar B., Ağçam E., Akyıldız A.
APPLIED FOOD RESEARCH
, vol.2, 2022 (SCI-Expanded)
2022
202218. Comparison of Polyphenol Compounds of Strawberry Cultivars with Their Progeny
Sarıdaş M. A., Ağçam E., Bircan M., Unlu M., Karabıyık Ş., Attar Ş. H., et al.
ERWERBS-OBSTBAU
, vol.64, no.4, pp.559-567, 2022 (SCI-Expanded)
2022
202219. Changes in cashew apple juice treated with optimum thermosonication during storage
Deli M. G. E. P., DÜNDAR B., AĞÇAM E., İnan Çınkır N., AKYILDIZ A.
Elsevier
, vol.1, 2022 (Scopus)
2022
202220. Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process
AĞÇAM E.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
, vol.80, 2022 (SCI-Expanded)
2022
202221. Farklı Sıcaklıkların Çileğin Kuruma Kinetiği ve Bazı Kalite Özellikleri Üzerine Etkisi
AĞÇAM E.
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
, vol.10, no.7, pp.1270-1280, 2022 (Peer-Reviewed Journal)
2022
202222. Extraction of carotenoid compounds from watermelon pulp with microemulsion based technique: Optimization studies
Inam-Cinkir N., AĞÇAM E., Altay F., AKYILDIZ A.
FOOD CHEMISTRY
, vol.380, 2022 (SCI-Expanded, Scopus)
2022
202223. Modeling of the changes in some physical and chemical quality attributes of potato chips during frying process
AĞÇAM E.
Applied Food Research
, vol.2, no.1, pp.1-11, 2022 (Scopus)
2022
202224. A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums
AĞÇAM E.
FOOD ANALYTICAL METHODS
, vol.15, pp.1286-1299, 2022 (SCI-Expanded)
2022
202225. Changes in quality parameters of orange juice deacidified by ion exchange resins
AKYILDIZ A., Onur E., AĞÇAM E., Kirit B., TÜRKMEN F. U.
FOOD CHEMISTRY
, vol.375, 2022 (SCI-Expanded)
2022
202226. Bioactivity, volatile profile, and physicochemical properties of set-type yogurt enriched with European cranberrybush (Viburnum opulus L.) juice during storage
TAŞPINAR T., GÜVEN M., AĞÇAM E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.46, no.1, 2022 (SCI-Expanded)
2022
202227. Yield, quality and enzyme activity of shiitake mushroom (Lentinula edodes) grown on different agricultural wastes
Baktemur G., Kara E., Yarar M., YILMAZ N., AĞÇAM E., AKYILDIZ A., et al.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
, vol.50, no.1, 2022 (SCI-Expanded)
2021
202128. Bioactive Compounds Extraction from the Black Carrot Pomace with Assistance of High Pressure Processing: An Optimization Study
AĞÇAM E., AKYILDIZ A., Kamat S., Balasubramaniam V. M.
WASTE AND BIOMASS VALORIZATION
, vol.12, no.11, pp.5959-5977, 2021 (SCI-Expanded)
2021
202129. Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice
AKYILDIZ A., Mertoglu T. S., AĞÇAM E.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.102, 2021 (SCI-Expanded)
2021
202130. Iğdır yöresinde yetiştirilen ‘Teberze’ ve ‘Ağerik’ kayısı (Prunus armeniaca L.) çeşitlerine ait detaylı meyve kalite içerikleri
SARIDAŞ M. A., AĞÇAM E.
Harran Tarım ve Gıda Bilimleri Dergisi
, vol.25, no.2, pp.214-224, 2021 (Peer-Reviewed Journal)
2021
202131. Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam)
Tangüler H., Çankaya A., Ağçam E., Uslu H.
Food Bioscience
, vol.41, pp.1-9, 2021 (SCI-Expanded)
2021
202132. Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
Evrendilek G. A., AĞÇAM E., AKYILDIZ A.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
, vol.17, no.3, pp.217-226, 2021 (SCI-Expanded)
2021
202133. Önemli Çilek Genotiplerinin Tat Parametreleri Bakımından Değerlendirilmesi
akbaş f. c., SARIDAŞ M. A., AĞÇAM E., Keskinaslan G. S., Kamar R., PAYDAŞ KARGI S.
Turkish Journal of Agriculture - Food Science and Technology
, vol.9, no.1, pp.241-248, 2021 (Peer-Reviewed Journal)
2020
202034. Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate
AKYILDIZ A., Karaca E., AĞÇAM E., DÜNDAR B., Cinkir N. I.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.92, 2020 (SCI-Expanded)
2020
202035. Effect of Ultrasound on Bioactive Components of Fruit Juices
DÜNDAR B., AĞÇAM E., AKYILDIZ A.
Türk Tarım - Gıda Bilim ve Teknoloji Dergisi , vol.8, no.2, pp.288-300, 2020 (Peer-Reviewed Journal)
2019
201936. Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
Okur I., Baltacioglu C., AĞÇAM E., Baltacioglu H., ALPAS H.
WASTE AND BIOMASS VALORIZATION
, vol.10, no.12, pp.3545-3555, 2019 (SCI-Expanded)
2019
201937. Karotenoid Bileşenlerin Mikroenkapsülasyonu ve Kullanılan Yöntemlerdeki Son Gelişmeler
İNAN N., AĞÇAM E., AKYILDIZ A.
Turkish Journal of Agriculture - Food Science and Technology , vol.7, no.12, pp.2170-2183, 2019 (Peer-Reviewed Journal)
2019
201938. The Effects of Microencapsulated L. rhamnosus and Storage on Biogenic Amine Amount of Sucuk
ÜNAL TURHAN E., ERGİNKAYA Z., BENLİ H., AKIN M. B., AĞÇAM E.
GIDA , vol.44, no.5, pp.819-825, 2019 (Peer-Reviewed Journal)
2019
201939. THE EFFECTS OF MICROENCAPSULATED L. RHAMNOSUS AND STORAGE ON BIOGENIC AMINE AMOUNT OF SUCUK
ÜNAL TURHAN E., ERGİNKAYA Z., BENLİ H., AKIN M. B., AĞÇAM E.
GIDA , vol.44, no.5, pp.819-825, 2019 (Peer-Reviewed Journal)
2019
201940. Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters
Dundar B., Agcam E., Akyildiz A.
FOOD CHEMISTRY
, vol.276, pp.494-502, 2019 (SCI-Expanded, Scopus)
2019
201941. Nanoparticles in Food Packaging: Opportunities and Challenges
POLAT S., AĞÇAM E., DÜNDAR B., AKYILDIZ A.
HEALTH AND SAFETY ASPECTS OF FOOD PROCESSING TECHNOLOGIES
, pp.577-611, 2019 (SCI-Expanded)
2019
201942. Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies
AĞÇAM E., DÜNDAR B., POLAT S., AKYILDIZ A.
HEALTH AND SAFETY ASPECTS OF FOOD PROCESSING TECHNOLOGIES
, pp.235-271, 2019 (SCI-Expanded)
2018
201843. Nanoteknolojik Tekniklerle Karotenoid Bileşenlerin Enkapsülasyonundaki Son Gelişmeler
İNAN ÇINKIR N., AĞÇAM E., AKYILDIZ A.
Turkish Journal of Agriculture - Food Science and Technology
, vol.6, no.8, pp.1066, 2018 (Peer-Reviewed Journal)
2017
201744. Optimization of anthocyanins extraction from black carrot pomace with thermosonication
AĞÇAM E., AKYILDIZ A., Balasubramaniam V. M.
FOOD CHEMISTRY
, vol.237, pp.461-470, 2017 (SCI-Expanded, Scopus)
2017
201745. Critical Quality Parameters Changing of Red Pepperin Respone to Different Irrigatıon Methods and Levels
SEZEN S. M., AKYILDIZ A., AĞÇAM E., YAZAR A., DAŞGAN H. Y., TEKİN S.
The Eurasia Proceedings of Science, Technology, Engineering Mathematics , vol.1, no.1, pp.59-68, 2017 (Peer-Reviewed Journal)
2017
201746. Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices
Dhakal S., Balasubramaniam V., Cocuron J., Alonso A. P., AĞÇAM E., Kamat S.
FOOD AND BIOPROCESS TECHNOLOGY
, vol.10, no.11, pp.1959-1969, 2017 (SCI-Expanded)
2017
201747. Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice
Evrendilek G. A., Celik P., AĞÇAM E., AKYILDIZ A.
JOURNAL OF FOOD PROCESS ENGINEERING
, vol.40, no.5, 2017 (SCI-Expanded)
2017
201748. KONVEKSİYONEL VE DONDURARAK KURUTMA YÖNTEMLERİNİN KARPUZUN BAZI KALİTE ÖZELLİKLERİNE ETKİSİ
AKYILDIZ A., POLAT S., AĞÇAM E.
GIDA , vol.42, no.2, pp.169-176, 2017 (Peer-Reviewed Journal)
2017
201749. Some biochemical characteristics of grafted watermelon
OLUK A. C., ARAS V., Agcam E., Akyildiz A., Sari N.
INDIAN JOURNAL OF HORTICULTURE
, vol.74, no.1, pp.71-74, 2017 (SCI-Expanded)
2016
201650. Assessing Impacts of Pulsed Electric Fields on Quality Attributes and Furfural and Hydroxymethylfurfural Formations in Apple Juice
Evrendilek Akdemir G., Çelik P., AĞÇAM E., AKYILDIZ A.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.-, pp.1-10, 2016 (SCI-Expanded)
2016
201651. Karpuza Hasat Sonrası Uygulamalar
AKYILDIZ A., AĞÇAM E.
Diyarbakır’xxda Tarım , no.27, pp.58-61, 2016 (Non Peer-Reviewed Journal)
2016
201652. A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments
AĞÇAM E., AKYILDIZ A., Evrendilek G. A.
FOOD AND BIOPRODUCTS PROCESSING
, vol.99, pp.90-98, 2016 (SCI-Expanded)
2016
201653. Inactivation Kinetics of Pectin Methyl Esterase under Thermosonicationand Thermal Pasteurisation Process Conditions in Orange Juice
AĞÇAM E., POLAT S., AKYILDIZ A., FENERCİOĞLU H.
Akademik Gıda , vol.14, no.12, pp.85-91, 2016 (Peer-Reviewed Journal)
2016
201654. Bioactive compounds and quality parameters of natural cloudy lemon juices
Ucan F., AĞÇAM E., AKYILDIZ A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, vol.53, no.3, pp.1465-1474, 2016 (SCI-Expanded, Scopus)
2015
201555. Comparison of Drip- and Furrow-Irrigated red Pepper Yield, Yield Components, Quality and net Profit Generation
SEZEN S. M., YAZAR A., ŞENGÜL H., BAYTORUN N., DASGAN Y., AKYILDIZ A., et al.
IRRIGATION AND DRAINAGE
, vol.64, no.4, pp.546-556, 2015 (SCI-Expanded)
2015
201556. Berrak Limon Suyu Üretimi Aşamalarında Bazı Mineral Madde Bileşenlerinin Belirlenmesi
UÇAN TÜRKMEN F., AKYILDIZ A., AĞÇAM E.
GIDA , vol.13, no.1, pp.42-46, 2015 (Peer-Reviewed Journal)
2015
201557. SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ
AĞÇAM E., AKYILDIZ A.
Gıda , vol.40, pp.149-156, 2015 (Peer-Reviewed Journal)
2014
201458. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model
AĞÇAM E., AKYILDIZ A., Evrendilek G. A.
FOOD CHEMISTRY
, vol.165, pp.70-76, 2014 (SCI-Expanded, Scopus)
2014
201459. Limon Ekşisi Üretimi Üzerine Bir Araştırma
UÇAN TÜRKMEN F., AKYILDIZ A., AĞÇAM E., POLAT S.
GIDA , vol.39, no.5, pp.283-290, 2014 (Peer-Reviewed Journal)
2014
201460. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation
AĞÇAM E., AKYILDIZ A., Evrendilek G. A.
FOOD CHEMISTRY
, vol.143, pp.354-361, 2014 (SCI-Expanded, Scopus)
2014
201461. Effects of Rinsing on Residue Level of Chlorpyrifos Ethyl, Acetamiprid and Penconazole in Grapes
AKYILDIZ A., AĞÇAM E., GURKAN S., CETINKAYA B., KARACA E., BENLİ H.
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
, vol.20, no.2, pp.112-119, 2014 (SCI-Expanded)
2014
201462. A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing
AĞÇAM E., AKYILDIZ A.
Journal of Food Processing , vol.2014, pp.1-8, 2014 (Peer-Reviewed Journal)
2014
201463. Vurgulu Elektrik Alan Teknolojisi (PEF): Sistem ve Uygulama Odacıkları
AĞÇAM E., AKYILDIZ A., Akdemir Evrendilek G.
Akademik Gıda , vol.12, no.2, pp.69-78, 2014 (Peer-Reviewed Journal)
2014
201464. Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice
UÇAN TÜRKMEN F., AKYILDIZ A., AĞÇAM E.
Journal of Food Processing , vol.2014, pp.1-14, 2014 (Peer-Reviewed Journal)
2013
201365. DOĞAL BULANIK LİMON SUYU ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA
Uçan F., AĞÇAM E., AKYILDIZ A.
Gıda , vol.39, pp.25-32, 2013 (Peer-Reviewed Journal)
2013
201366. Meyve ve Sebzelerin Soğukta Muhafazası
AKYILDIZ A., AĞÇAM E.
Gıda Teknolojisi , vol.17, no.6, pp.44-45, 2013 (Non Peer-Reviewed Journal)
2012
201267. Farklı Domates Çeşitlerinin Bazı Kalite Özellikleri
Oluk C. A., AKYILDIZ A., AĞÇAM E., Keleş D., Ata A.
AKADEMİK GIDA , vol.10, no.3, pp.26-31, 2012 (Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences
2024
20241. The Effect Of Pre-Boiling Process On The Quality Characteristics Of Some Freeze Dried Vegetables
DÜNDAR KIRIT B., İNAN ÇINKIR N., AĞÇAM E., AKYILDIZ A.
‘8th INTERNATIONAL СUKUROVA AGRICULTURE AND VETERINARY CONGRESS, Adana, Turkey, 21 - 23 June 2024, (Full Text)
2023
20232. Farklı örtü ve malç materyalleri altında 'Rubygem' çilek çeşidinde verim ve meyve kalite özellikleri
SARIDAŞ M. A., KAPUR B., ÇELİKTOPUZ E., AĞÇAM E., PAYDAŞ KARGI S.
Türkiye 8. Ulusal Bahçe Bitkileri Kongresi, Bursa, Turkey, 26 - 29 September 2023, (Summary Text)
2022
20223. THE TREND OF PLANT-BASED MILK ALTERNATIVES; WALNUT MILK
ALTAF QAZI S., AKYILDIZ A., AĞÇAM E., DÜNDAR B.
2nd International Conference on Research of Agricultural and Food Technologies, Adana, Turkey, 6 - 07 October 2022, pp.37-38, (Summary Text)
2022
20224. Trends and development work for packaged non-alcoholic beverages future functional product development opportunities
SAĞOL S. N., DÜNDAR B., AĞÇAM E., AKYILDIZ A.
1st International Traditional Foods and Sustainable Food System Symposium, Mersin, Turkey, 10 August 2022, (Full Text)
2021
20215. Role of strawberry cultivars on some quality parameters
SARIDAŞ M. A., AĞÇAM E., PAYDAŞ KARGI S.
IX International Strawberry Symposium, Rimini, Italy, 01 May 2021, pp.857-863, (Full Text)
2021
20216. THE EFFECT OF THE ADDITION OF TURNIP RADISH AT DIFFERENT RATIOS ON THE MICROBIAL FLORA IN THE FERMENTATION OF SHALGAM JUICE
AYTEKİN D. A., TANGÜLER H., AĞÇAM E.
CUKUROVA 6th INTERNATIONAL SCIENTIFIC RESEARCHES CONFERENCE, Adana, Turkey, 5 - 06 March 2021, pp.90-102, (Full Text)
2019
20197. Effect of Stabilizer Usage on Quark Cheese Quality Properties
TAŞPINAR T., AĞÇAM E., GÜVEN M.
IDF World Dairy Summit 2019, 23 - 26 September 2019, (Summary Text)
2019
20198. Degradation kinetics of ascorbic acid in lemon juice at different pasteurization conditions
AĞÇAM E., DÜNDAR B., AKYILDIZ A.
International Conference on Research of Agricultural and Food Technologies, 3 - 05 October 2019, (Summary Text)
2019
20199. Adana’da Gıdaların Dayandırılmasında Kullanılan Geleneksel Yöntemler, Bazı Uygulama Hataları, Sonuçları ve Önleyici Tedbirler
AĞÇAM E.
4. Adana Kent Sorunları Sempozyumu, Turkey, 15 - 16 March 2019, (Full Text)
2018
201810. The Effect of Thermosonication on Some Quality Parameters of Watermelon Juice
AĞÇAM E., DÜNDAR B., POLAT S., AKYILDIZ A.
XIIIth International Conference of Food Physicists, 23 - 25 October 2018, (Summary Text)
2018
201811. Effect of storage on textural properties of different strawberry cultivars
AĞÇAM E., SARIDAŞ M. A., DÜNDAR B., POLAT S., PAYDAŞ S.
XIIIth International Conference of Food Physicists, Antalya, Turkey, 23 October - 25 November 2018, pp.141, (Full Text)
2018
201812. A RESEARCH on EVALUATION of ORANGE PEELS
AĞÇAM E., DÜNDAR B., AKYILDIZ A.
3rd INTERNATIONAL CONGRESS on FOOD TECHNOLOGY-ICFT2018, 10 - 12 September 2018, (Summary Text)
2018
201813. Recent Applications In Modified Atmosphere Packaging Of Fruit And Vegetables
POLAT S., AĞÇAM E., DÜNDAR B., AKYILDIZ A.
International Conference on RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 - 13 April 2018, pp.257, (Full Text)
2017
201714. CRITICAL QUALITY PARAMETERS CHANGING OF RED PEPPER IN RESPONSE TO DIFFERENT IRRIGATION METHODS AND LEVELS
SEZEN S. M., AKYILDIZ A., AĞÇAM E., YAZAR A., DAŞGAN H. Y., TEKİN S.
International Conference on Technology, Engineering and Science (IConTES), Antalya, Turkey, 26 - 29 October 2017, (Full Text)
2017
201715. Critical Quality Parameters Changing of Red Pepper In Response to Different Irrıgation Methods and Levels
SEZEN S. M., AKYILDIZ A., AĞÇAM E., YAZAR A., DAŞGAN H. Y., TEKİN S.
International Conference on Technology, Engineering and Science (ICONTES, Antalya, Turkey, 26 - 29 October 2017, vol.1, pp.73-74, (Summary Text)
2017
201716. Pastörizasyon işlemi ve depolama süresinin altıntop suyunun rengi ve karotenoid içeriği üzerine etkileri
İÇDEMİR G., AĞÇAM E., AKYILDIZ A.
İç Anadolu Bölgesi 1.Tarım ve Gıda Kongresi, Turkey, 26 - 28 October 2017, (Summary Text)
2016
201617. Production of Colored Lemonade and Effect of Heat Pasteurization on Quality Parameters
AĞÇAM E., AKYILDIZ A., POLAT S., İNAN N.
Second Congress of Food Structure and Design, Antalya, Turkey, 26 - 28 October 2016, (Summary Text)
2016
201618. Süper Meyve Kuş Kirazı Aronia melanocarpa
İNAN N., AĞÇAM E., POLAT S., AKYILDIZ A.
Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, (Summary Text)
2016
201619. Turpun Raphanus sativus L Biyoaktif Bileşenler Açısından Değerlendirilmesi
İNAN N., AĞÇAM E., POLAT S., GÜN M., DÜNDAR B., AKYILDIZ A.
Stratejik Kalkınmada Kent Değerleri Sempozyumu, Osmaniye, Turkey, 3 - 05 May 2016, (Full Text)
2016
201620. Fining and Fining Agents in Clear Fruit Juice Production
UÇAN TÜRKMEN F., AĞÇAM E., AKYILDIZ A.
International Conference on Natural Science and Engineering, Kilis, Turkey, 19 - 20 March 2016, pp.2669-2678, (Full Text)
2015
201521. Pulsed electric field processing of pomegranate juice with measurements of quality criteria
KURTOĞLU A. B., AĞÇAM E., AKDEMİR EVRENDİLEK G., AKYILDIZ A.
1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food Environmental Technologies, 6 - 10 September 2015, (Summary Text)
2015
201522. Pasteurization of apple juice by pulsed electric fields and effects on quality properties
AKDEMİR EVRENDİLEK G., Çelik P., AĞÇAM E., AKYILDIZ A.
1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food Environmental Technologies, 6 - 10 September 2015, (Summary Text)
2015
201523. Türk usulü marine edilmiş piliç göğüs etlerinin bazi kalite kriterlerine marinasyon tekniklerinin ve süresinin etkisi
BENLİ H., AĞÇAM E., Geçgel D., Küçük A., Sıpçık D. P., Kardeş İ., et al.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2015, pp.1079-1082, (Full Text)
2014
201424. Inactivation kinetics of pectin methylesterase under thermosonication and thermal process conditions in orange juice
AĞÇAM E., POLAT S., AKYILDIZ A., FENERCİOĞLU H.
NAFI 2014 International Food Congress, Aydın, Turkey, 26 - 29 May 2014, pp.332, (Summary Text)
2014
201425. Inactivation Kinetics of Pectin Methylesterease Under Thermosonication and Thermal Pasteurization Process Conditions in Orange Juice
AĞÇAM E., POLAT S., AKYILDIZ A., FENERCİOĞLU H.
International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Turkey, 26 - 29 May 2014, (Summary Text)
2014
201426. Turunç Ekşisi Üzerine Bir Araştırma
AKÇALIOĞLU O., AĞÇAM E., POLAT S., UÇAN TÜRKMEN F., AKYILDIZ A.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, (Full Text)
2014
201427. Geleneksel İran Şekeri Nabat
NALCHİ M., AĞÇAM E., GÜVEN M.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.890, (Summary Text)
2014
201428. Karaisalı Biber Salçası Üretimi Üzerine Bir Araştırma
POLAT S., AĞÇAM E., YÜCEL T., AKYILDIZ A.
4. Geleneksel Gıdalar Sempozyumu”, ”4. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014, (Full Text)
2014
201429. Turunç Ekşisi Üretimi Üzerine Bir Araştırma
AKÇALIOĞLU O., AĞÇAM E., POLAT S., UÇAN TÜRKMEN F., ASLAN S., AKYILDIZ A.
4. GELENEKSEL GIDALAR SEMPOZYUMU, Adana, Turkey, 17 - 19 April 2014, pp.814-818, (Full Text)
2014
201430. Limonata
AĞÇAM E., POLAT S., DURSUN G., GÖVCE G., MERGEN G., AKYILDIZ A.
LİMONATA, Turkey, 17 - 19 April 2014, pp.823-827, (Full Text)
2014
201431. Bazı Sebzelerin Kurutulması Üzerine Bir Araştırma
AĞÇAM E., AKYILDIZ A., FENERCİOĞLU H.
4. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014, pp.859-862, (Full Text)
2013
201332. Bazı bitki çaylarının mineral madde (Ca, K, Mg, Na, Zn, Fe ve Cu) içerikleri ve deme geçiş miktarları
YAĞMUR C., AKYILDIZ A., AĞÇAM E.
Hacettepe Beslenme ve Diyetetik Günleri IV. Mezuniyet Sonrası Eğitim Kursu, Turkey, 27 - 29 June 2013, (Summary Text)
2012
201233. Effect of pulsed electric field and heat treatment on pectin methyl esterase of orange juice
AKDEMİR EVRENDİLEK G., AĞÇAM E., AKYILDIZ A.
3. Gıda Güvenliği Kongresi, Turkey, 10 - 12 May 2012, (Full Text)
2012
201234. Dolmalık Patlıcan Kurusu Üretimi Üzerine Bir Araştırma
POLAT S., AĞÇAM E., UÇAN TÜRKMEN F., AKYILDIZ A., FENERCİOĞLU H.
III. GELENEKSEL GIDALAR SEMPOZYUMU, Konya, Turkey, 10 - 12 May 2012, pp.194-196, (Full Text)
2012
201235. Kağıt helvanın bazı özellikleri üzerine bir araştırma
POLAT S., AĞÇAM E., AKYILDIZ A., FENERCİOĞLU H.
III. Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.207-209, (Full Text)
2012
201236. Kağıt Helvanın Bazı Özellikleri Üzerine Araştırma
POLAT S., AĞÇAM E., AKYILDIZ A., FENERCİOĞLU H.
III. GELENEKSEL GIDALAR SEMPOZYUMU, Konya, Turkey, 10 - 12 May 2012, pp.207-209, (Full Text)
2012
201237. Investigation on fruit quality of grafted watermelon
OLUK C. A., ARAS V., AĞÇAM E., AKYILDIZ A., SARI N., GOCMEN M.
10th EUCARPIA Meeting on Genetics and Breeding of Cucurbitaceae, Antalya, Turkey, 15 - 18 October 2012, pp.361-367, (Full Text)
2011
201138. Yaban Mersini Meyvesinin Meyve Suyuna İşlenmesi Üzerine Bir Araştırma
AĞÇAM E., AKYILDIZ A.
Gıda Mühendisliği Kongresi, Turkey, 2 - 04 May 2011, (Summary Text)
2010
201039. Kabak Tatlısı Üretimi
AĞÇAM E., AKYILDIZ A., FENERCİOĞLU H.
The 1st International Symposium on Traditioanl Foods from Adriatic from to Caucasus, 2 - 04 May 2010, (Summary Text)
2010
201040. Kaynar Üretimi
AKYILDIZ A., AĞÇAM E., KIROĞLU ZORLUGENÇ F.
The 1st International Symposium on Traditioanl Foods from Adriatic from to Caucasus, 3 - 05 May 2010, (Summary Text)
2010
201041. Cezerye Üretimi ve Bazı Özellikleri
ÖZER E. A., AKYILDIZ A., AKSAY S., AĞÇAM E., BOBUŞ ALKAYA G.
THE 1ST INTERNATIONAL SYMPOSIUM ON “TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS", Tekirdağ, Turkey, 15 April 2010, pp.771-773, (Full Text)
Books
2019
20191. Nanoparticles in Food Packaging: Opportunities and Challenges
POLAT S., AĞÇAM E., DÜNDAR B., AKYILDIZ A.
in: Health and Safety Aspects of Food Processing Technologies, Malik Abdül, Erginkaya Zerrin, Erten Hüseyin, Editor, Springer, Cham, pp.571-611, 2019
2019
20192. Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies
AĞÇAM E., DÜNDAR B., POLAT S., AKYILDIZ A.
in: Health and Safety Aspects of Food Processing Technologies, Malik Abdül, Erginkaya Zerrin, Erten Hüseyin., Editor, Springer International Publishing, Cham, pp.235-271, 2019
2018
20183. Thermal Pasteurization and Microbial Inactivation of Fruit Juices
AĞÇAM E., AKYILDIZ A., DÜNDAR B.
in: Fruit JuicesExtraction, Composition, Quality and Analysis, Gaurav Rajauria, Brijesh K. Tiwari, Editor, Elsevier (Academic Press), Dublin, pp.309-339, 2018
2015
20154. Potato and Potato-Processing Technology
AKYILDIZ A., POLAT S., AĞÇAM E., FENERCİOĞLU H.
in: Handbook of Vegetable Preservation, Hui YH., Evranuz EÖ., Bingöl G., Erten H., Jaramillo-Florez ME. , Editor, Crc Pres, Boca Raton, pp.589-628, 2015
2014
20145. Citrus Juices Technology
AKYILDIZ A., AĞÇAM E.
in: Food Processing Strategies for Quality Assessment, Abdul Malik, Zerrin Ergikaya, Saghir Ahmad, Hüseyin Erten, Editor, Springer Science+Business Media New York 2014, New York, pp.37-103, 2014
Funded Projects
2022 - 2024
2022 - 2024Meyve Suyu Sanayisinde İşlenen Portakalın Artıklarından Diyet Lifi Üretimi
TUBITAK Project , 1505 - University-Industry Cooperation Support Program
Akyıldız A. (Executive), Ağçam E.
2018 - 2021
2018 - 2021Karpuzdan Mikroemülsiyon Yöntemi ile Ekstrakte Edilen Karotenoid Bileşenlerinin Elektroeğirme Tekniği ile Enkapsülasyonu ve Optimizasyonu
Project Supported by Higher Education Institutions , BAP Research Project
AKYILDIZ A. (Executive), AĞÇAM E., İNAN N.
2018 - 2020
2018 - 2020Bazı Çilek Çeşitlerinde Aktif Hasat Süresince Hasatta ve Raf Ömrü Sırasında Meyve Kalite Parametreleri ile Enzim İlişkileri
Project Supported by Higher Education Institutions , BAP Research Project
AĞÇAM E. (Executive), DÜNDAR B., AKYILDIZ A., PAYDAŞ S., SARIDAŞ M. A., POLAT S.
2016 - 2017
2016 - 2017Citrus Juice Technology
Project Supported by Higher Education Institutions , BAP Other
AKYILDIZ A. (Executive), AĞÇAM E.
2014 - 2017
2014 - 2017Siyah Havuç Posasından Bazı Yöntemlerle Antosiyaninlerin Geri Kazanımı ve Kalitesi Üzerine Etkileri
Project Supported by Higher Education Institutions , BAP Research Project
AKYILDIZ A. (Executive), AĞÇAM E.
2015 - 2016
2015 - 2016Gıda Bilimi ve Teknolojisinde Son Gelişmeler Çalıştayı
Project Supported by Higher Education Institutions , BAP Other
BENLİ H. (Executive), AKYILDIZ A., AĞÇAM E., POLAT S.
2015 - 2016
2015 - 2016Portakal suyunun, PME(pektinmetilesteraz aktivitesi) üzerine vurgulu elektrik alan uygulamasının etkisi konulu yayının teşvik desteği
Project Supported by Higher Education Institutions , BAP Other
AKYILDIZ A. (Executive), AĞÇAM E., EVRENDİLEK AKDEMİR G.
Memberships and Roles in Scientific Organizations
2008 - Continues
2008 - ContinuesTMMOB-Gıda Mühendisleri Odası
Member
Peer Reviews in Scientific Publications
January 2019
January 2019INTERNATIONAL JOURNAL OF FOOD ENGINEERING
SCI Journal
January 2019
January 2019INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
SCI Journal
January 2018
January 2018JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
SCI Journal
January 2018
January 2018FOOD AND BIOPRODUCTS PROCESSING
SCI Journal
January 2016
January 2016JOURNAL OF FOOD ENGINEERING
SCI Journal
January 2016
January 2016JOURNAL OF FOOD PROCESSING AND PRESERVATION
SCI Journal
February 2015
February 2015FOOD AND BIOPROCESS TECHNOLOGY
SCI Journal
January 2015
January 2015FOOD CHEMISTRY
SCI Journal
January 2015
January 2015FOOD BİOSCİENCE
SCI Journal
January 2015
January 2015JOURNAL OF FOOD PROCESS ENGINEERING
SCI Journal
November 2013
November 2013african journal and biotechnology
SCI Journal
Congress and Symposium Activities
01 March 2019 - 01 March 2019
01 March 2019 - 01 March 2019