Yayınlar & Eserler

Yayın Ağı
Makaleler 34
Tümü (34)
SCI-E, SSCI, AHCI (34)
SCI-E, SSCI, AHCI, ESCI (34)
Scopus (34)

1. Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

Yuksel F., KAYACIER A.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.161, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

2. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

Kayacier A., Yuksel F., Karaman S.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.58, sa.2, ss.639-648, 2014 (SCI-Expanded, Scopus) identifier identifier

3. Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index

Karaman S., Kesler Y., Goksel M., DOĞAN M., Kayacıer A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.17, sa.8, ss.1655-1667, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

4. Mineral contents and nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties

SAĞDIÇ O., ÖZTÜRK I., Yetim H., Kayacier A., DOĞAN M.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.1, ss.89-93, 2014 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

5. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties

Yuksel F., Karaman S., Kayacier A.
FOOD CHEMISTRY , cilt.145, ss.910-917, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

6. Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

KARAMAN S., TOKER Ö. S., CAM M., HAYTA M., DOĞAN M., KAYACIER A.
DRYING TECHNOLOGY , cilt.32, sa.3, ss.258-267, 2014 (SCI-Expanded, Scopus) identifier identifier

7. DYNAMIC MECHANICAL SPECTRA OF SELECTED TURKISH HONEYS: CONSTRUCTION OF PREDICTIVE MODELS FOR COMPLEX VISCOSITY USING TWO DIFFERENT NONLINEAR MODELING TECHNIQUES

Kayacier A., Yuksel F., Karaman S.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.17, sa.1, ss.93-110, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

8. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Karaman S., TOKER Ö. S., YÜKSEL F., ÇAM M., KAYACIER A., DOĞAN M.
JOURNAL OF DAIRY SCIENCE , cilt.97, sa.1, ss.97-110, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

9. Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Kayacier A., Yuksel F., Karaman S.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.7, sa.1, ss.133-147, 2014 (SCI-Expanded, Scopus) identifier identifier

10. Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

Toker O. S., KARAMAN S., YUKSEL F., DOĞAN M., KAYACIER A., YILMAZ M. T.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.11, ss.2974-2985, 2013 (SCI-Expanded, Scopus) identifier identifier

11. Mathematical approach for two component modeling of salep-starch mixtures using central composite rotatable design: Part II. Dynamic oscillatory shear properties and applicability of Cox-Merz rule

Karaman S., YILMAZ M. T., Kayacier A.
FOOD HYDROCOLLOIDS , cilt.31, sa.2, ss.277-288, 2013 (SCI-Expanded, Scopus) identifier identifier

12. Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

DOĞAN M., Kayacıer A., Toker O. S., YILMAZ M. T., Karaman S.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.6, ss.1420-1433, 2013 (SCI-Expanded, Scopus) identifier identifier

13. Mathematical approach for two component modeling of salep-starch mixtures using central composite rotatable design: Part I. Physicochemical and steady shear properties

YILMAZ M. T., Karaman S., Kayacier A.
FOOD HYDROCOLLOIDS , cilt.31, sa.1, ss.49-60, 2013 (SCI-Expanded, Scopus) identifier identifier

14. Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

Tornuk F., Karaman S., Ozturk I., TOKER Ö. S., Taştemur B., SAĞDIÇ O., et al.
INDUSTRIAL CROPS AND PRODUCTS , cilt.46, ss.124-131, 2013 (SCI-Expanded, Scopus) identifier identifier

15. Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro - Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN)

YILMAZ M. T., Karaman S., Kayacıer A., DOĞAN M., Yetim H.
FOOD BIOPHYSICS , cilt.7, sa.4, ss.329-340, 2012 (SCI-Expanded, Scopus) identifier identifier

16. Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream

Karaman S., Kayacier A.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.5, sa.8, ss.3159-3169, 2012 (SCI-Expanded, Scopus) identifier identifier

17. Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Karaman S., YILMAZ M. T., CANKURT H., Kayacier A., SAĞDIÇ O.
FOOD RESEARCH INTERNATIONAL , cilt.48, sa.2, ss.507-519, 2012 (SCI-Expanded, Scopus) identifier identifier

18. Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology

Karaman S., YILMAZ M. T., Ertugay M. F., Baslar M., Kayacier A.
ULTRASONICS SONOCHEMISTRY , cilt.19, sa.4, ss.928-938, 2012 (SCI-Expanded, Scopus) identifier identifier identifier

19. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts

Karaman S., Ozturk I., YALÇIN H., Kayacier A., Sağdıç O.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.92, sa.1, ss.49-58, 2012 (SCI-Expanded, Scopus) identifier identifier identifier

20. Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

Yılmaz M. T., Karaman S., DOĞAN M., Yetim H., Kayacıer A.
JOURNAL OF FOOD ENGINEERING , cilt.108, sa.2, ss.327-336, 2012 (SCI-Expanded, Scopus) identifier identifier

21. ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORK ESTIMATION OF APPARENT VISCOSITY OF ICE-CREAM MIXES STABILIZED WITH DIFFERENT CONCENTRATIONS OF XANTHAN GUM

TOKER O. S., YILMAZ M. T., KARAMAN S., DOĞAN M., KAYACIER A.
APPLIED RHEOLOGY , cilt.22, sa.6, ss.317-327, 2012 (SCI-Expanded, Scopus) identifier identifier

22. Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Karaman S., Yılmaz M. T., DOĞAN M., Yetim H., Kayacıer A.
JOURNAL OF FOOD ENGINEERING , cilt.107, sa.2, ss.241-252, 2011 (SCI-Expanded, Scopus) identifier identifier

23. Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro-Fuzzy Inference System (ANFIS)

Karaman S., Kayacier A.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.44, sa.8, ss.1717-1725, 2011 (SCI-Expanded, Scopus) identifier identifier

24. Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

Karaman S., Yilmaz M. T., Kayacier A.
FOOD HYDROCOLLOIDS , cilt.25, sa.5, ss.1319-1326, 2011 (SCI-Expanded, Scopus) identifier identifier

25. Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network

YALÇIN H., Ozturk I., Karaman S., Kişi O., Sağdıç O., Kayacier A.
JOURNAL OF FOOD SCIENCE , cilt.76, sa.4, 2011 (SCI-Expanded, Scopus) identifier identifier identifier

26. Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration

Yilmaz M. T., Karaman S., CANKURT H., Kayacier A., Sagdic O.
JOURNAL OF FOOD ENGINEERING , cilt.103, sa.2, ss.197-210, 2011 (SCI-Expanded, Scopus) identifier identifier

27. Evaluation of Listeria monocytogenes Survival in Ice Cream Mixes Flavored with Herbal Tea Using Taguchi Method

Ozturk I., GÖLEÇ A., Karaman S., Sağdıç O., Kayacier A.
FOODBORNE PATHOGENS AND DISEASE , cilt.7, sa.10, ss.1263-1267, 2010 (SCI-Expanded, Scopus) identifier

28. Rheological and some physicochemical characteristics of selected Turkish honeys

Kayacier A., Karaman S.
JOURNAL OF TEXTURE STUDIES , cilt.39, sa.1, ss.17-27, 2008 (SCI-Expanded, Scopus) identifier identifier

29. The Effect of Ageing at Low Temperature on The Rheological Characteristics of Kahramanmaras-Type Ice-Cream Mix.

DOĞAN M., KAYACIER A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.10, sa.1, ss.19-24, 2007 (SCI-Expanded, Scopus)

30. Rheological characteristics of some food hydrocolloids processed with gamma irradiation

Dogan M., KAYACIER A., İç E.
FOOD HYDROCOLLOIDS , cilt.21, sa.3, ss.392-396, 2007 (SCI-Expanded, Scopus) identifier identifier

31. Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)

Yapar A., Atay S., Kayacier A., Yetim H.
FOOD HYDROCOLLOIDS , cilt.20, sa.6, ss.825-830, 2006 (SCI-Expanded, Scopus) identifier

32. Rheological properties of some gums-salep mixed solutions

Kayacier A., Dogan M.
JOURNAL OF FOOD ENGINEERING , cilt.72, sa.3, ss.261-265, 2006 (SCI-Expanded, Scopus) identifier identifier

33. The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma

Yetim H., Kayacier A., Kesmen Z., Sağdıç O.
MEAT SCIENCE , cilt.72, sa.2, ss.206-210, 2006 (SCI-Expanded, Scopus) identifier

34. Rheological properties of reconstituted hot salep beverage

Dogan M., Kayacier A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.7, sa.3, ss.683-691, 2004 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 32

1. Effect of waiting period on gel strength of gelatin solution: Steady shear rheological characterization during gelation

KARAMAN S., CENGİZ E., KAYACIER A., DOĞAN M.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Almanya, 6 - 12 Nisan 2014, (Özet Bildiri)

2. Enrichment of traditional home made noodle with apple fiber: Physicochemical and textural properties

YÜKSEL F., Gürbüz M., KARAMAN S., KAYACIER A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 1 - 04 Ekim 2013, cilt.2, ss.247, (Tam Metin Bildiri)

3. Rheological and Some Physicochemical Characteristics of Traditional Salep Beverage Sweetened with Grape Molasses (Pekmez)

KARAMAN S., YÜKSEL F., KAYACIER A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 1 - 04 Ekim 2013, cilt.2, ss.649, (Tam Metin Bildiri)

4. Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough

YÜKSEL F., KARAMAN S., Gürbüz M., KAYACIER A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 1 - 04 Ekim 2013, cilt.2, ss.236, (Tam Metin Bildiri)

5. Pekmez ve Tahin Karışım Modelinin Viskoelastik Özelliklerinin Belirlenmesi.

DOĞAN M., Ersöz N., Karaman S., Toker Ö., Kayacıer A.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, (Özet Bildiri)

6. Arpa Unu İlaveli Buğday Cipsinin Bazı Tekstürel Ve Fizikokimyasal Özelliklerinin Belirlenmesi

YÜKSEL F., KAYACIER A., KARAMAN S.
11.Ulusal Gıda Kongresi, Hatay, Türkiye, 1 - 04 Ekim 2012, ss.117, (Tam Metin Bildiri)

7. Kayseri'de Tüketilen Etsiz Çiğ Köftelerdeki Uçucu Aromatik Bileşenlerin Belirlenmesi

ÖZTÜRK İ., KARAMAN S., Taştemur B., TÖRNÜK F., Sağdıç O., KAYACIER A.
TÜRKİYE 11. GIDA KONGRESİ, Hatay, Türkiye, 1 - 04 Ekim 2012, ss.410, (Özet Bildiri)

8. Elma Lifi İlavesinin Buğday Cipsi Hamurunu Gerilim Gevşemesi Karakteristiği Üzerine Etkisi

KARAMAN S., YÜKSEL F., Toker Ö., Yılmaz M., DOĞAN M., KAYACIER A.
11.Ulusal Gıda Kongresi, Hatay, Türkiye, 1 - 04 Ekim 2012, ss.184, (Tam Metin Bildiri)

9. Bayat Ekmek Kullanımı İle Düşük Kalorili Ve Fonksiyonel Özellikli Mısır Ve Buğday Cipsi Üretimi

KARAMAN S., YÜKSEL F., KAYACIER A.
Türkiye İhracatcılar Meclisi , Gıda Araştırma Ve Geliştirme Kongresi, İzmir, Türkiye, 1 - 04 Mayıs 2012, ss.114, (Tam Metin Bildiri)

10. Physicochemical, sensorial and textural characterisitcs of ice cream enriched with persimmon puree.

Karaman S., Toker Ö., Yuksel F., Kayacıer A., DOĞAN M.
. 6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zurih, İsviçre, 10 - 13 Nisan 2012, (Özet Bildiri)

11. Creep And Recovery Properties Of İce Cream Mixes As İnfluenced By Different Tempearature Levels

Toker Ö., KARAMAN S., YÜKSEL F., DOĞAN M., KAYACIER A., Yılmaz M.
6. International Symposıum Food Rheology And Structure, İsviçre, 1 - 04 Nisan 2012, ss.267, (Tam Metin Bildiri)

12. Simplex Lattice Mixture Design Approach Fort He Productıon Of Wheat Chips Enriched With Different Legume Flours Optimization Of Textural Characteristics

YÜKSEL F., KARAMAN S., KAYACIER A.
6. International Symposıum Food Rheology And Structure, İsviçre, 1 - 04 Nisan 2012, ss.268, (Tam Metin Bildiri)

13. The textural and chemical properties of prebiotic butter: effect of storage time.

DOĞAN M., Sarıoğlu K., Kayacıer A., Göksel M., Oral R., Toker Ö.
4th International Congress on Food and Nutrition., İstanbul, Türkiye, 12 - 14 Ekim 2011, (Özet Bildiri)

14. Response surfacece methodological study on rheological properties of ice cream mixes: Effect of gum concentration and ageing time.

Toker Ö., DOĞAN M., Yılmaz M., Karaman S., Kayacıer A.
4th International Congress on Food and Nutrition., İstanbul, Türkiye, 12 - 14 Ekim 2011, (Özet Bildiri)

15. Physicochemical and sensory properties of wheat chips enriched with apple fiber: Optimization of fiber level, frying temperature and frying time using response surface methodology

YÜKSEL F., KARAMAN S., KAYACIER A.
4th International Congress on Food and Nutrition, Türkiye, 1 - 04 Ekim 2011, ss.120-121, (Tam Metin Bildiri)

16. Response surface methodology study for textural and some physicochemical characteristics of wheat chips enriched with flaxseed

KAYACIER A., YÜKSEL F., KARAMAN S.
4th International Congress on Food and Nutrition,, Türkiye, 1 - 04 Ekim 2011, ss.128, (Tam Metin Bildiri)

17. Rheological and chemical properties of prebiotic butter cream:effect of storage time

DOĞAN M., SARIOGLU K., Kayacıer A., Göksel M., ORAL R., TOKER Ö. S.
Rheology Trends: from nano to macro systems, Lisbon, Portugal, Eylül 2011, Portekiz, 1 - 04 Eylül 2011, ss.145-148, (Tam Metin Bildiri)

18. Kan Basıncını Düşürücü Süt Kaynaklı Peptitler.

Kesler Y., DOĞAN M., Karaman S., Kayacıer A.
Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2010, (Özet Bildiri)

19. Rheological and some physicochemical characteristics of foam halva, a traditional dessert

KARAMAN S., KARAMAN K., KAYACIER A.
Adriyatikten Kafkaslara Geleneksel Gıdalar Sempozyumu, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, (Tam Metin Bildiri)

20. Geleneksel olarak üretilen kuşburnu (Rosa canina L.) marmeladının reolojik özelliklerinin belirlenmesi.

DOĞAN M., Kayacıer A., Y K., Karaman S.
II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, (Özet Bildiri)

21. Kayseri Piyasasında Satılan Mantıların Bazı Mikrobiyolojik Özellikleri

ÖZTÜRK I., KARAMAN S., Sagdic O., KAYACIER A., YETİM H.
II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.862-865, (Tam Metin Bildiri)

22. Üç Farklı Bitki Çayı ile Demlenen Sütün Fizikokimyasal ve Duyusal özellikleri

KARAMAN S., ÖZTÜRK I., Sagdic O., KAYACIER A.
Pamukkale Süt ve Süt Ürünleri Sempozyumu, Denizli, Türkiye, 21 - 23 Mayıs 2009, ss.77, (Özet Bildiri)

23. Bitki Çayı İlaveli Dondurma Mikslerinde Listeria monocytogenes’in Canlılığı

ÖZTÜRK I., KARAMAN S., Sağdıç O., KAYACIER A., YETİM H.
Pamukkale Süt ve Süt Ürünleri Sempozyumu, Denizli, Türkiye, 21 - 23 Mayıs 2009, ss.192, (Özet Bildiri)

24. Ekstrüzyon Prosesi ile Gıdaların Tekstürizasyonu.

Kesler Y., Karaman S., DOĞAN M., Kayacıer A.
Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, (Özet Bildiri)

25. Mesir Macununun Reolojik Özelliklerinin Belirlenmesi.

Karaman S., Kesler Y., Kayacıer A., DOĞAN M.
Türkiye 10. Gıda Kongresi,, Erzurum, Türkiye, 21 - 23 Mayıs 2008, (Tam Metin Bildiri)

26. Nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties.

Yetim H., Sagdic O., Kayacıer A., Ozkan G., DOĞAN M.
2nd.International Congress on Food and Nutrition., İstanbul, Türkiye, 24 - 26 Ekim 2007, ss.255, (Özet Bildiri)

27. Radyasyon Uygulamasının Gıdaların Sindirilebilirlik Özelliklerine Etkisi

Kayacıer A., DOĞAN M.
IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi (NBTK-2005), İzmir, Türkiye, 14 - 16 Ekim 2005, (Özet Bildiri)

28. Hazır toz gıda üretiminde kullanılan karıştırıcılar

DOĞAN M., Kayacıer A., Oral R. A.
Gıda Kongresi, İzmir, Türkiye, 19 - 21 Mayıs 2005, ss.79-82, (Özet Bildiri)

29. Content of HMF (Hydroxymethyl furfural) in Commercial Non Fat Dry Milk

DOĞAN M., Yılmaz H., Kayacıer A.
International Dairy Symposium,, Isparta, Türkiye, 24 - 28 Mayıs 2004, ss.285-287, (Özet Bildiri)

30. Düşük Yağlı Kızartılmış Gıda Üretimine Yönelik Son Gelişmeler

Kayacıer A., DOĞAN M., Yetim H.
Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

31. Gıdalarda Varlığı Yeni Keşfedilen Bir Kanserojen: Akrilamit

Kayacıer A., Yetim H., DOĞAN M.
III. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 2 - 04 Ekim 2003, ss.345-357, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

32. Reduction of acrylamide formation in cereal products

HAYTA M., Kayacıer A., Karaman S.
Food Science, Engineering and Technologies, Plovdiv, Bulgaristan, 23 - 24 Ekim 0009, (Tam Metin Bildiri)
Metrikler

Yayın

66

Yayın (WoS)

34

Yayın (Scopus)

34

Atıf (WoS)

1100

H-İndeks (WoS)

19

Atıf (Scopus)

977

H-İndeks (Scopus)

14

Proje

19

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları