Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

The effects of various ratios of sunflower oil and surfactant on household type cake quality

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.12, sa.1, ss.173-181, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Improvement of physical, physicochemical, and rheological characteristics of sunn pest (Eurygaster integriceps) damaged wheat by blending

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.9, sa.1, ss.31-39, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.9, sa.1, ss.47-54, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of sunn pest (Eurygaster integriceps) damage ratio on physical, chemical, and technological characteristics of wheat

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.8, sa.1, ss.145-156, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Physical and chemical characterization of different varieties of hazelnut grown in Sakarya, Turkey

RIVISTA ITALIANA DELLE SOSTANZE GRASSE, cilt.92, sa.4, ss.227-234, 2015 (SCI İndekslerine Giren Dergi) identifier

Fatty acid profile determination of cold pressed oil of some nut fruits

RIVISTA ITALIANA DELLE SOSTANZE GRASSE, cilt.92, sa.2, ss.107-111, 2015 (SCI İndekslerine Giren Dergi) identifier

Variation for nutritional and cooking properties among Turkish field pea landraces

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.10, sa.2, ss.324-329, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Acrylamide content of some Turkish traditional desserts

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.10, sa.1, ss.74-77, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Physical, chemical and physicochemical properties of some lentil varieties grown in Turkey

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.8, ss.610-613, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of buckwheat flour combining phospholipase or DATEM on dough properties

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.8, sa.2, ss.13-16, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

JOURNAL OF FOOD QUALITY, cilt.32, sa.2, ss.209-223, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Some characteristics and fatty acids composition of wild apricot (Prunus pseudoarmeniaca L.) kernel oil

ASIAN JOURNAL OF CHEMISTRY, cilt.20, sa.4, ss.2597-2602, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits

Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.1

Textural Propertıes Of Household Type Gluten Free Breads

Food Rheology and Texture, İstanbul, Türkiye, 19 - 21 Ekim 2018, ss.1

Textural Propertıes Of Rıce Flour Based Gluten Free Cakes

Food Rheology and Texture, Adana, Türkiye, 19 - 21 Ekim 2018, ss.1

BEHAVIOR AND PERCEPTIONS OF CONSUMERS ON BAGEL CONSUMPTION AREAS: ADANA- ANKARA PROVINCE EXAMPLE

INTERNATIONAL CONGRESS OF SCIENCE, EDUCATION AND TECHNOLOGY RESEARCH, Odessa, Ukrayna, 10 - 12 Ağustos 2018, ss.1

Effects of Rye Sourdough Fermentation on Phenolic Components

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, ss.201

Phenolic Acid Composition and Antioxidant Activity of Seven Wheat Varieties Grown at Four Locations in Turkey.

Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.204

Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals

International Conference on Raw Materials to processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.75

Effects of Rye Sourdough Fermentation on Phenolic Components

Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.201

Tüketicilerin Simit Tüketimi ve Tüketim Yerlerine İlişkin Davranış ve Algıları: Adana ili Örneği

International Conference on Agriculture, Forest, Food Sciences and Technologies, İzmir, Türkiye, 2 - 05 Nisan 2018, ss.414

Ekşi Hamur Fermantasyonu ve Ekmek Nitelikleri Üzerindeki Fonksiyonları

10. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 9 - 11 Kasım 2017, ss.1

Hamburger Ekmeği Üretiminde Farklı Düzeylerde Yağ İkame Maddeleri Kullanımının Bazı Ekmek Nitelikleri Üzerindeki Etkileri.

International Mediterranean Science and Engineering Congress, Adana, Türkiye, 25 - 27 Ekim 2017, cilt.1, sa.1, ss.1527-1532

Comparison of Transglutaminase and L-Ascorbic Acid Additives in Improving Quality of Bread Made from Sunn Pest (Eurygaster Integriceps) Damaged Wheat

2nd International Energy and Engineering Conference 2017 (UEMK 2017), Gaziantep, Türkiye, 12 - 13 Ekim 2017, ss.1232

Effect of Using Different Ratios Resistant Starch on Some Bread Quality Parameters

Forth North and East European Congrees on Food, Kaunas, Litvanya, 11 - 13 Eylül 2017, cilt.1, sa.1, ss.77

Recent Developments on The Gluten-Free Bread Production for Celiac Patients

International Conference on Agriculture, Forest, Food Sciences and Technologies, Adana, Türkiye, 15 - 17 Mayıs 2017, cilt.1, sa.1, ss.679

Effects of Emulsifiers and Lipolytic Enzymes on Pan Bread Properties

15 th International Cereal and Bread Congress, 18 - 21 Nisan 2016

Halka Tatlı

3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 14 - 16 Ekim 2015, cilt.1, ss.450

Cherry Domatesinin Ozmotik Yolla Kurutulması ve Ürün özellikleri

Kurutulmuş ve Yarı Kurutulmuş Gıdalar Gıdalar, Türkiye, 14 - 16 Mayıs 2015, cilt.1

Boza: One of the Oldest Turkish Beverages

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.275

Yufka: A Traditional Bread Type in Turkey

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.266

Phenolic Composition and Antioxidant Properties Of Shalgam: Traditional Beverage From Southern Turkey's Cities

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.551

Geleneksel Bir Ekmeğimiz: Nohut Mayalı Ekmek

1. Uluslararası Adriyatikten Kafkaslara Geleneksel Gıdalar Sempozyumu, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.1

Kitap & Kitap Bölümleri

Phytochemicals of Whole Grains and Effects on Health

Health and Safety Aspects of Food Process, Abdül Malik, Zerrin Erginkaya, Hüseyin Erten, Editör, Springer, Adana, ss.309-347, 2019

Definition of Turkish Bagel Consumption-A Tradational Food in Turkey-As a Popular Cultural Element

Last Term Research in Turkey, Şinasi Akdemir, Editör, lambert academic publishing, Düsseldorf, ss.53-60, 2018 Creative Commons License