Publication Network
Education Information
2005 - 2005
2005 - 2005Post Doctorate
Technische Universitaet Berlin, Institute Of Food Technology And Food Chemistry,, , Department Of Food Chemistry, Germany
1992 - 1996
1992 - 1996Doctorate
Trakya University, Gıda Mühendisliği, Turkey
1989 - 1991
1989 - 1991Postgraduate
Yüzüncü Yıl Üniversitesi, Gıda Mühendisliği, Turkey
1984 - 1989
1984 - 1989Undergraduate
Ataturk University, Gıda Mühendisliği, Turkey
Dissertations
1996
1996Doctorate
Süt Protein Polimorfizmi ve Polimorfizm İle Sütün Bazı Komponentlerinin İlişkisi
Trakya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
1991
1991Postgraduate
Ayçiçeği, Ceviz ve Sumak Yağlarının Fiziksel-Kimyasal Özellikleri ve Yağ Asitleri Bileşimi
Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Foreign Languages
B1 Intermediate
B1 IntermediateEnglish
Certificates, Courses and Trainings
2014
2014Anton Paar Merkez, Stuttgart- Interfacial Rheology Course
Education Management and Planning
Anton Paar
2012
2012AB 7. ÇERÇEVE VE HORİZON 2020 PROGRAMI PROJE HAZIRLAMA,
Education Management and Planning
KAYSERİ VALİLİĞİ DIŞ İLİŞKİLER AVRUPA BİRLİĞİ KOOR. VE ORAN
2011
2011Advanced Rheology Course
Education Management and Planning
CENIMET-FCT/UNL , Caparica, Lisbon, PORTUGAL
Research Areas
Food Engineering, Food Science, Food Chemistry, Food Additives, Food Technology, Processing Diary And Related Products
Academic Titles / Tasks
2013 - Continues
2013 - ContinuesProfessor
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
2008 - 2013
2008 - 2013Associate Professor
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
1998 - 2008
1998 - 2008Assistant Professor
Erciyes University, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Bölümü
1993 - 1997
1993 - 1997Lecturer
Erciyes University, Safiye Çıkrıkçıoğlu Meslek Yüksek Okulu, Gıda Mühendisliği Bölümü
1992 - 1993
1992 - 1993Research Assistant
Trakya University, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Bölümü
1989 - 1991
1989 - 1991Research Assistant
Yüzüncü Yıl Üniversitesi, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Bölümü
Managerial Experience
2016 - 2019
2016 - 2019Rektörlüğe Bağlı Birim Başkan Yardımcısı
Erciyes University, --------------------------------, Erciyes Teknopark A.Ş. Yönetim Kurulu Başkan Vekili
2016 - 2019
2016 - 2019Academic Performance D. Board Member
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
2013 - 2019
2013 - 2019Head of Department
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
2013 - 2019
2013 - 2019Fakülte Yönetim Kurulu Üyesi
Erciyes University, Mühendislik Fakültesi
2013 - 2019
2013 - 2019Fakülte Akademik Kurul Üyesi
Erciyes University, Fen Bilimleri Enstitüsü
2003 - 2013
2003 - 2013Deputy Head of Department
Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği
2002 - 2010
2002 - 2010Fakülte Yönetim Kurulu Üyesi
Erciyes Üniversitesi, Safiye Çıkrıkcıoğlu Meslek Yüksek Okulu, Gıda Mühendisliği Bölümü
2002 - 2008
2002 - 2008Head of Department
Erciyes Üniversitesi, Safiye Çıkrıkçıoğlu Myo, Gıda Teknolojisi
1998 - 2001
1998 - 2001Head of Department
Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği
1998 - 2001
1998 - 2001Fakülte Akademik Kurul Üyesi
Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği
Non Academic Experience
2007 - 2013
2007 - 2013Gıda Alt Komisyon Üyesi
Other Public Institution, Gıda Tarım Ve Hayvancılık Bakanlığı, Süt Ve Süt Ürünleri Alt Komisyon
Courses
Advising Theses
2021
2021Postgraduate
Şeker Pancarı Posası Selülozu Kullanılarak Üretilen CMC'un Farklı Modifikasyonlarının Eldesi
Doğan M. (Consultant)
S.Sarıdanışment(Student)
2020
2020Postgraduate
Farklı Ekstraksiyon Yöntemleri Kullanılarak Kırmızı Pancardan Sıvı ve Toz Renk Maddesi Elde Edilmesinin Optimizasyonu
Doğan M. (Consultant)
S.Dahi(Student)
2020
2020Doctorate
BAZI SÜT PROTEİN VE REGÜLATÖR GENLERİNİN TEK NÜKLOTİT POLİMORFİZMLERİNİN SÜT VERİMİ VE BİLEŞENLERİ ÜZERİNE ETKİSİ
Doğan M. (Consultant)
A.Yetiman(Student)
2019
2019Postgraduate
Ultrasound Ön Uygulamasının Şeker Pancarı Posasından Elde Edilen Karboksimetil Selülozun CMC Verim ve Kalitesi Üzerine Etkisi
Doğan M. (Consultant)
F.Bilgili(Student)
2019
2019Postgraduate
Şeker Pancarı Posasından Ultrason Destekli Pektin Eldesinin Taguchi Yöntemi İle Optimizasyonu
Doğan M. (Consultant)
A.Sadi(Student)
2019
2019Doctorate
Ultrason Ön Uygulamalı ve Mikrodalga Kurutma Yöntemi ile Şeker Pancarı Posasından Diyet Gıda Lifi Eldesi
Doğan M. (Consultant)
A.Özgür(Student)
2018
2018Postgraduate
Endüstriyel artık olan elma posasından diyet lifi üretimi optimizasyonu ve partikül boyutun teknolojik özelliklere etkisi
DOĞAN M.
M.HORZUM(Student)
2018
2018Postgraduate
Toz ve sıvı kahve beyazlatıcısı üretimi ve taguchi metodu ile reçete optimizasyonu
DOĞAN M.
G.DURMUŞ(Student)
2018
2018Doctorate
Fındık Zurufundan Fenolik Bileşiklerce Zengin Ekstarkt Üretimi Ve Gıda Teknolojisinde Kullanım Olanaklarının Araştırılması
DOĞAN M.
G.ÖZTÜRK(Student)
2018
2018Doctorate
Rendering artık yağlarından emülgatör üretimi ve model gıdalarda arayüzey (interfacial) reolojik uygulamaları
DOĞAN M.
M.Göksel(Student)
2017
2017Postgraduate
Peynir altı suyu protein konsantresi ile zenginleştirilmiş meyve aromalı toz içecek üretimi
DOĞAN M.
T.BOYRAZ(Student)
2016
2016Postgraduate
Karpuz, kavun ve patates kabuklarından pektin ve diyet lif üretimi
DOĞAN M.
Ş.AVCI(Student)
2016
2016Postgraduate
Çerezlik kabak posası kullanılarak diyet lifi ve pektin üretimi
DOĞAN M.
B.OSKAYBAŞ(Student)
2015
2015Postgraduate
Toz İncir Uyutması Tatlısı Üretimi ve Optimizasyonu
DOĞAN M.
S.KALITEKİN(Student)
2015
2015Postgraduate
Ultrason Tekniği İle Farklı Fonksiyonel Yağlar Kullanılarak Yeni Süt Bazlı Emülsiyonların Geliştirilmesi
DOĞAN M.
D.ASLAN(Student)
2014
2014Postgraduate
Beyaz peynir üretiminde randımanı artırıcı hazır toz karışım üretimi
DOĞAN M.
H.Ender(Student)
2013
2013Postgraduate
Organik asit ve şeker model ortamında farklı gamların sinerjik etkilerinin reolojik yönden incelenmesi
DOĞAN M.
A.ÖZTÜRK(Student)
2012
2012Postgraduate
Hazır Toz Salep İçeceği Formülasyonunda Farklı Gam ve Nişasta Etkileşimlerinin Reolojik Yönden İncelenmesi
DOĞAN M.
M.BULUT(Student)
2012
2012Postgraduate
Bazı sebze sularının bitkisel yağlı sütlü buz üretiminde kullanımının fiziksel, kimyasal, fonksiyonel ve reolojik yönden incelenmesi
DOĞAN M.
G.ÖZTÜRK(Student)
2012
2012Postgraduate
Farklı Gıdalarda 5-HMF Düzeyinin Belirlenmesi ve Riskli Bulunan Gıdaların 5-HMF İçeriğinin Farklı Yöntemler Kullanılarak Azaltılma Olanaklarının Araştırılması
DOĞAN M.
Ö.Said(Student)
2011
2011Doctorate
Bitkisel kaynaklı fenolik partiküllerin üretilmesi ve bazı fenolik bileşiklerin, ekstrelerin Maillard reaksiyon ürünleri üzerine etkilerinin incelenmesi
DOĞAN M.
R.Alper(Student)
2011
2011Postgraduate
Farklı Gıda Lif Kaynaklarının Arastırılması, Üretimi, Kimyasal Karakterizasyonu ve Model Olarak Seçilen Bazı Ürünlerde Kullanım Olanakları
DOĞAN M.
M.GÖKSEL(Student)
2010
2010Postgraduate
Standart 5-HMF tayin yönteminde kullanılan ısıl işlem ve asit uygulamasının etkisinin belirlenmesi
DOĞAN M. (Co-Consultant)
M.MORTAŞ(Student)
2010
2010Postgraduate
Yabani keçiboynuzu (gledıtsıa trıacanthos) çekirdeklerinden gam üretimi ve bazı gamlar ile sinerjik etkilerinin reolojik yönden incelenmesi
DOĞAN M.
E.CENGİZ(Student)
2009
2009Postgraduate
Bazı Stabilizatörler ile Zeytin yağı, Soya Yağı Kullanılarak Yenilebilir Sütlü Buzun Reolojik Özelliklerinin Optimizasyonu
DOĞAN M.
S.KARASU(Student)
2008
2008Postgraduate
Tereyağına probiyotik kültür ve lif ilavesi ile fonksiyonel özellik kazandırılması
DOĞAN M.
Y.KESLER(Student)
2006
2006Postgraduate
Süt bazlı gıdalarda Hidroksimetilfurfural (HMF) içeriğinin saptanması, depolama esnasındaki değişimi, azaltılmasına yönelik olanakların araştırılması
DOĞAN M.
R.Alper(Student)
Published journal articles indexed by SCI, SSCI, and AHCI
2022
2022Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability
ASLAN TÜRKER D. , DOĞAN M.
Food and Bioproducts Processing, vol.132, pp.99-113, 2022 (Journal Indexed in SCI)
2021
2021Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis
ASLAN TÜRKER D. , DOĞAN M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.6, pp.4888-4898, 2021 (Journal Indexed in SCI)
2021
2021Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology
Turker D. , Sarac M. G. , YETİMAN A. E. , DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.247, no.10, pp.2545-2556, 2021 (Journal Indexed in SCI)
2021
2021Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
GÖKSEL SARAÇ M., DOĞAN M.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.17, no.9, pp.715-725, 2021 (Journal Indexed in SCI)
2021
2021Encapsulation of mono,-diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
GÖKSEL SARAÇ M., DOĞAN M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 (Journal Indexed in SCI)
2021
2021Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots
ASLAN TÜRKER D. , Dogan M.
LWT-FOOD SCIENCE AND TECHNOLOGY, vol.138, 2021 (Journal Indexed in SCI)
2021
2021Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert
ASLAN TÜRKER D. , Sarac M. G. , DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.247, no.2, pp.453-464, 2021 (Journal Indexed in SCI)
2021
2021Effect of corn starch-hydrocolloid interactions on the rheological properties of coating batters
Cengiz E. , Doğan M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 (Journal Indexed in SCI)
2020
2020Rheology and microstructure of galactomannan–xanthan gum systems at different pH values
HAYTA M. , DOĞAN M. , ASLAN TÜRKER D.
Journal of Food Process Engineering, vol.43, no.12, 2020 (Journal Indexed in SCI)
2020
2020Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
Doğan M. , Göksel Saraç M., Aslan Türker D.
Journal Of Food Engineering, vol.275, pp.1-13, 2020 (Journal Indexed in SCI)
2019
2019The bioactive efficiency of ultrasonic extracts from acorn leaves and green walnut husks against Bacillus cereus: a hybrid approach to PCA with the Taguchi method
ÖZTÜRK G., YETİMAN A. E. , DOĞAN M.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.13, no.2, pp.1257-1268, 2019 (Journal Indexed in SCI)
2019
2019Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties
DOĞAN M. , Asian D. , GÜRMERİÇ V., ÖZGÜR A., Sarac M. G.
POWDER TECHNOLOGY, vol.344, pp.222-232, 2019 (Journal Indexed in SCI)
2018
2018The rheological behaviors and morphological characteristics of different food hydrocooloids ground to sub-micro particles: in terms of temperature and partical size
Doğan M. , Aslan Türker D. , Gürmeriç V.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.12, no.2, pp.770-780, 2018 (Journal Indexed in SCI Expanded)
2018
2018Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach
Doğan M. , Aslan D. , Özgür A.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.12, pp.535-544, 2018 (Journal Indexed in SCI)
2018
2018The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect
Aslan D. , Doğan M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.244, no.3, pp.409-421, 2018 (Journal Indexed in SCI)
2017
2017Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
Yuksel F., Karaman S., GURBUZ M., HAYTA M. , YALÇIN H. , DOĞAN M. , et al.
LWT-FOOD SCIENCE AND TECHNOLOGY, vol.83, pp.235-242, 2017 (Journal Indexed in SCI)
2017
2017Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses
DOĞAN M. , Sarac M. G. , TOKER Ö. S.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.243, no.6, pp.1031-1039, 2017 (Journal Indexed in SCI)
2017
2017Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach
ÖZGÜR A., DOĞAN M. , Karaman S.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.243, no.6, pp.1041-1056, 2017 (Journal Indexed in SCI)
2017
2017Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
Karaman S., YILMAZ M. T. , Ozturk G., YÜKSEL F. , TOKER Ö. S. , DOĞAN M.
JOURNAL OF FOOD PROCESS ENGINEERING, vol.40, no.2, 2017 (Journal Indexed in SCI)
2016
2016Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties
Sarac M. G. , DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.242, no.8, pp.1331-1342, 2016 (Journal Indexed in SCI)
2016
2016Rheological Characterization of Binary Combination of Gleditsia triacanthos Gum and Tapioca Starch
Cengiz E., Karaman S., DOĞAN M.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.19, no.6, pp.1391-1400, 2016 (Journal Indexed in SCI)
2016
2016A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
DOĞAN M. , Aslan D. , Aktar T., Sarac M. G.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.242, no.6, pp.953-966, 2016 (Journal Indexed in SCI)
2016
2016Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (< 90 days) during ripening
Eroglu A., TOKER Ö. S. , DOĞAN M.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.69, no.2, pp.243-253, 2016 (Journal Indexed in SCI)
2016
2016Exposure to Air Accelerates the Gelation of Gelatin: Steady and Dynamic Shear Rheological Characterization to See the Effect of Air on the Strength of Gelatin Gel
KARAMAN S., CENGİZ E., Kayacier A., DOĞAN M.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.19, no.4, pp.721-730, 2016 (Journal Indexed in SCI)
2016
2016Stress relaxation/creep compliance behavior of kashar cheese: Scanning electron microscopy observations.DOI: 10.1111/1471-0307.12264.
KARAMAN S., YILMAZ M. T. , TOKER Ö. S. , DOĞAN M.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.69, 2016 (Journal Indexed in SCI)
2016
2016Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman S., YILMAZ M., TOKER Ö. S. , Yuksel F., Kayacier A., DOĞAN M.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, no.3, pp.457-472, 2016 (Journal Indexed in SCI)
2016
2016Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule
Eroglu A., Bayrambas K., Eroglu Z., TOKER Ö. S. , YILMAZ M. T. , KARAMAN S., et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol.22, no.1, pp.31-46, 2016 (Journal Indexed in SCI)
2016
2016Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
TOKER Ö. S. , ÖZTÜRK I., KARAMAN S., YALÇIN H. , Kayacier A., DOĞAN M. , et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, no.2, pp.179-188, 2016 (Journal Indexed in SCI)
2015
2015Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage. DOI:10.1080/10942912.2014.917662
DOĞAN M. , AKTAR T., Said TOKER Ö., ERSÖZ N. B.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.18, pp.1677-1692, 2015 (Journal Indexed in SCI)
2015
2015Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
Karaman S., YILMAZ M. T. , Kayacier A., DOĞAN M. , Yetim H.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.52, no.6, pp.3851-3858, 2015 (Journal Indexed in SCI)
2015
2015Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis
Eroglu A., DOĞAN M. , TOKER Ö. S. , YILMAZ M. T.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.18, no.4, pp.909-921, 2015 (Journal Indexed in SCI)
2015
2015Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches
YILDIRIM E., TOKER Ö. S. , Karaman S., Kayacier A., DOĞAN M.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, vol.39, no.1, pp.80-90, 2015 (Journal Indexed in SCI)
2015
2015Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres
DOĞAN M. , TOKER Ö. S.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.7, no.3, pp.277-285, 2015 (Journal Indexed in SCI)
2014
2014Rheological 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, vol.17, no.8, pp.1655-1667, 2014 (Journal Indexed in SCI)
2014
2014Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration
ÖZTÜRK G., DOĞAN M. , TOKER Ö. S.
FOOD BIOSCIENCE, vol.7, pp.45-55, 2014 (Journal Indexed in SCI)
2014
2014RECOVERY OF BIOACTIVE PHENOLIC COMPOUNDS FROM OLIVE MILL WASTE WATER, POMEGRANATE PEEL, AND EUROPEAN CRANBERRYBUSH (VIBURNUM OPULUS L.) JUICE BY PREPARATIVE MPLC
Oral R. A. , DOĞAN M. , SARIOĞLU K.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, vol.37, no.13, pp.1827-1836, 2014 (Journal Indexed in SCI)
2014
2014Effect of yoghurt or yoghurt serum on microbial quality of cig kofte
DOĞAN M. , CANKURT H. , Toker O. S. , Yetim H. , SAĞDIÇ O.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.51, no.7, pp.1406-1410, 2014 (Journal Indexed in SCI)
2014
2014Production of high bioactive polyphenols from olive mill waste water pomegranate peel and European cranberrybush Viburnum opulus L juice by preparative MPLC
Oral R. A. , Doğan M.
Journal Of Liquid Chromatography & Related Technologies, vol.37, no.13, pp.1827-1836, 2014 (Journal Indexed in SSCI)
2014
2014HPLC-DAD ANALYSIS TO IDENTIFY THE PHENOLIC PROFILE OF RHODODENDRON HONEYS COLLECTED FROM DIFFERENT REGIONS IN TURKEY
SİLİCİ S. , SARIOĞLU K. , DOĞAN M. , KARAMAN K.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.17, no.5, pp.1126-1135, 2014 (Journal Indexed in SCI)
2014
2014Mineral 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, vol.6, no.1, pp.89-93, 2014 (Journal Indexed in SCI)
2014
2014Bioactive 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, vol.32, no.3, pp.258-267, 2014 (Journal Indexed in SCI)
2014
2014New approaches to determination of HMF
Oral R. A. , Mortas M., DOĞAN M. , SARIOĞLU K. , Yazici F.
FOOD CHEMISTRY, vol.143, pp.367-370, 2014 (Journal Indexed in SCI)
2014
2014A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
Karaman S., TOKER Ö. S. , Ozturk I., YALÇIN H. , Kayacier A., DOĞAN M. , et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, vol.38, no.6, pp.759-772, 2014 (Journal Indexed in SCI)
2014
2014Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach
DOĞAN M. , Ersoz N. B. , TOKER Ö. S. , Kaya Y. , Caniyilmaz E.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.238, no.1, pp.47-58, 2014 (Journal Indexed in SCI)
2014
2014Physicochemical, 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, vol.97, no.1, pp.97-110, 2014 (Journal Indexed in SCI)
2014
2014Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage
Oral R. A. , DOĞAN M. , Sarıoğlu K.
FOOD CHEMISTRY, vol.142, pp.423-429, 2014 (Journal Indexed in SCI)
2014
2014Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models
KARASU S., DOĞAN M. , TOKER Ö. S. , Caniyilmaz E.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, vol.38, no.5, pp.745-757, 2014 (Journal Indexed in SCI)
2013
2013Temperature 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, vol.6, no.11, pp.2974-2985, 2013 (Journal Indexed in SCI)
2013
2013Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses
Gurmeric V. E. , DOĞAN M. , TOKER O. S. , ŞENYİĞİT E. , ERSOZ N. B.
FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.10, pp.2844-2859, 2013 (Journal Indexed in SCI)
2013
2013Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels
Toker O. S. , DOĞAN M. , Ersoz N. B. , YILMAZ M. T.
INDUSTRIAL CROPS AND PRODUCTS, vol.50, pp.137-144, 2013 (Journal Indexed in SCI)
2013
2013Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature
Cengiz E., DOĞAN M. , Karaman S.
FOOD HYDROCOLLOIDS, vol.32, no.2, pp.453-462, 2013 (Journal Indexed in SCI)
2013
2013Steady, 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, vol.6, no.6, pp.1420-1433, 2013 (Journal Indexed in SCI)
2013
2013Effect of temperature and starch concentration on the creep/recovery behaviour of the grape molasses: modelling with ANN, ANFIS and response surface methodology
Toker O. S. , DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.236, no.6, pp.1049-1061, 2013 (Journal Indexed in SCI)
2013
2013Quality 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, vol.46, pp.124-131, 2013 (Journal Indexed in SCI)
2013
2013The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach
Toker O. S. , DOĞAN M. , Caniyilmaz E., Ersoz N. B. , Kaya Y.
FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.4, pp.896-908, 2013 (Journal Indexed in SCI)
2013
2013Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach
DOĞAN M. , Toker O. S. , Aktar T., Göksel M.
FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.3, pp.783-794, 2013 (Journal Indexed in SCI)
2013
2013The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties
Göksel M., DOĞAN M. , Toker O. S. , Özgen S., SARIOĞLU K. , Oral R. A.
FOOD AND BIOPROCESS TECHNOLOGY, vol.6, no.1, pp.259-271, 2013 (Journal Indexed in SCI)
2012
2012Construction 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, vol.7, no.4, pp.329-340, 2012 (Journal Indexed in SCI)
2012
2012Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models
YALÇIN H. , TOKER O. S. , ÖZTÜRK I., Dogan M. , Kişi O.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.114, no.10, pp.1217-1224, 2012 (Journal Indexed in SCI)
2012
2012"Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology" by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372-1378]
Toker O. S. , YILMAZ M. T. , Karaman S., DOĞAN M.
FOOD AND BIOPROCESS TECHNOLOGY, vol.5, no.6, pp.2630-2631, 2012 (Journal Indexed in SCI)
2012
2012Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils
Yalçın H. , Toker O. S. , DOĞAN M.
JOURNAL OF OLEO SCIENCE, vol.61, no.4, pp.181-187, 2012 (Journal Indexed in SCI)
2012
20125-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage
Oral R. A. , DOĞAN M. , Sarıoğlu K. , Toker O. S.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.8, no.4, 2012 (Journal Indexed in SCI)
2012
2012Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system
Toker O. S. , DOĞAN M. , Göksel M.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.67, no.1, pp.22-25, 2012 (Journal Indexed in SCI)
2012
2012ADAPTIVE 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, vol.22, no.6, pp.317-327, 2012 (Journal Indexed in SCI)
2012
2012Characterization 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, vol.108, no.2, pp.327-336, 2012 (Journal Indexed in SCI)
2011
2011Dynamic 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, vol.107, no.2, pp.241-252, 2011 (Journal Indexed in SCI)
2011
2011Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums
DOĞAN M. , Toker O. S. , Göksel M.
FOOD BIOPHYSICS, vol.6, no.4, pp.512-518, 2011 (Journal Indexed in SCI)
2011
2011Rheological behaviour and physicochemical properties of kefir with honey
Dogan M.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, vol.6, no.3, pp.327-332, 2011 (Journal Indexed in SCI)
2011
2011Monitoring of the 5- HMF amount as an indicator of Maillard products in the sweet whey and skim milk powder stored in different conditions.
ORAL R., DOĞAN M. , Sarıoğlu K.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.66, no.4, pp.398-400, 2011 (Journal Indexed in SCI)
2007
2007The 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, vol.10, no.1, pp.19-24, 2007 (Journal Indexed in SCI)
2007
2007Rheological characteristics of some food hydrocolloids processed with gamma irradiation
Dogan M. , KAYACIER A. , İç E.
FOOD HYDROCOLLOIDS, vol.21, no.3, pp.392-396, 2007 (Journal Indexed in SCI)
2007
2007Effect of the shelf life on 5-hydroxymethylfurfural content of whey protein concentrates
Dogan M. , Oral R. A.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.62, no.3, pp.305-307, 2007 (Journal Indexed in SCI)
2007
2007Rheological and physicochemical characteristics of ice cream mix with molasses in a model system
Dogan M.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.62, no.2, pp.195-198, 2007 (Journal Indexed in SCI)
2006
2006Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients
Yetim H. , Sağdıç O. , Dogan M. , Ockerman H. W.
MEAT SCIENCE, vol.74, no.2, pp.354-358, 2006 (Journal Indexed in SCI)
2006
2006Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages
Yetim H. , Müller W., Dogan M. , Klettner .
JOURNAL OF MUSCLE FOODS, vol.17, no.3, pp.354-366, 2006 (Journal Indexed in SCI)
2006
2006Investigation of Element Content of Propolis Different Regions of Anatolia
DOĞAN M. , SİLİCİ S. , SARAYMEN R. , İLHAN İ. Ö.
ACTA ALIMENTARIA, vol.35, no.1, pp.127-130, 2006 (Journal Indexed in SCI)
2006
2006Yetim,H., Sagdic, O., Dogan,M., Ockerman, H.W. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients.
YETİM H. , SAĞDIÇ O., DOĞAN M. , Ockerman, H.
MEAT SCIENCE, vol.74, no.2, pp.354-358, 2006 (Journal Indexed in SCI)
2006
2006Total aflatoxin levels of instant foods in Turkey
Dogan M. , Liman B. C. , SAĞDIÇ O.
ARCHIV FUR LEBENSMITTELHYGIENE, vol.57, no.2, pp.55-58, 2006 (Journal Indexed in SCI)
2006
2006Rheological properties of some gums-salep mixed solutions
Kayacier A. , Dogan M.
JOURNAL OF FOOD ENGINEERING, vol.72, no.3, pp.261-265, 2006 (Journal Indexed in SCI)
2006
2006INVESTIGATION OF PROTEINS IN EWE, GOAT AND COW CHEESES BY GEL ISOELECTRIC FOCUSING
Sienkiewicz T., DOĞAN M. , Kroh L. W.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, pp.203-207, 2006 (Journal Indexed in SCI)
2005
2005Fatty acid composition of some walnut (Juglans regia L.) cultivars from east Anatolia
Dogan M. , AKGÜL A.
GRASAS Y ACEITES, vol.56, no.4, pp.328-331, 2005 (Journal Indexed in SCI)
2005
2005Fatty acids composition of sumac (Rhus coriaria L.) cultivars from southeast Anatolia.
DOĞAN M. , AKGÜL A.
CHEMISTRY OF NATURAL COMPOUNDS, vol.41, no.6, pp.724-725, 2005 (Journal Indexed in SCI)
2005
2005Hydroxymethylfurfural content of some commercial whey protein concentrates
Dogan M. , Sienkiewicz T., Oral R. A.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.60, no.3, pp.309-311, 2005 (Journal Indexed in SCI)
2005
2005Determination of total phosphorus in milk by near-infrared absorption spectroscopy with laser diode
Dogan M. , Sahin U. , Ulgen A.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.60, no.1, pp.18-21, 2005 (Journal Indexed in SCI)
2004
2004Rheological properties of reconstituted hot salep beverage
Dogan M. , Kayacier A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.7, no.3, pp.683-691, 2004 (Journal Indexed in SCI)
2004
2004Effect of kappa-carrageenan on bacteria and some characteristics of yoghurt
SAĞDIÇ O. , ŞİMŞEK B. , ORHAN H., Dogan M.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.59, pp.45-47, 2004 (Journal Indexed in SCI)
2002
2002Liver L-carnitine biosynthesis in non-pregnant, pregnant and lactating rabbits.
COŞKUN A. , DOĞAN M.
Res Commun Mol Pathol Pharmacol, vol.111, pp.211-223, 2002 (Journal Indexed in SCI Expanded)
1999
1999Milk protein polymorphism in the population of Brown Swiss cattle in Turkey
Dogan M. , ÜSTDAL M., DEMİRCİ M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.23, pp.51-56, 1999 (Journal Indexed in SCI)
1999
1999Relationships between milk yield traits and milk protein polymorphism in Brown Swiss cattle in Turkey
Dogan M. , KAYGISIZ A.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.23, pp.47-49, 1999 (Journal Indexed in SCI)
1999
1999Genetics of milk protein polymorphism and its relation to milk yield traits in Holstein cows
KAYGISIZ A., Dogan M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.23, pp.447-454, 1999 (Journal Indexed in SCI)
Articles Published in Other Journals
2021
2021Yağ Türünün Bir Fonksiyonu Olarak Lesitin Adsorbe Edilmiş Yağ/Su Emülsiyonlarının Ara Yüzey Reolojik Özellikleri
Aslan Türker D. , Göksel Saraç M., Doğan M.
Akademik Gıda, vol.19, no.2, pp.159-168, 2021 (Other Refereed National Journals)
2021
2021Determination of morphological structure and powder flow characteristics of commercially important powdered milk products
Göksel Saraç M., Aslan Türker D. , Doğan M.
GIDA / THE JOURNAL OF FOOD, vol.46, no.1, pp.119-133, 2021 (Refereed Journals of Other Institutions)
2020
2020Köpük helva üretim parametrelerinin renk ve yoğunluk özelliklerineetkisi: taguchi matematiksel model optimizasyonu
GÜLDANE M., DOĞAN M.
GIDA, vol.45, no.6, pp.1248-1260, 2020 (Refereed Journals of Other Institutions)
2015
2015Determination of HMF in Some Instant Foods and Its Biodegradation by Some Lactic Acid Bacteria in Medium and Food
ORAL R. A. , DOĞAN M. , SARIOĞLU K. , KAYACIER A., Sağdıç O.
Annals of Chromatography and Separation Techniques, vol.1, no.1, pp.1-4, 2015 (Refereed Journals of Other Institutions)
2013
2013Organik Asit-fruktoz Model Sisteminde Bazı Fenolik Bileşiklerin HMF Oluşumu Üzerine Etkiler
ORAL R. A. , DOĞAN M. , SARIOĞLU K.
Gıda Teknolojileri Elektronik Dergisi, vol.8, no.2, pp.12-17, 2013 (Other Refereed National Journals)
2011
2011İlaç ve gıda etkileşimleri I
OBA Ş., DOĞAN M.
Packworld, 91, 134-136, vol.91, pp.134-136, 2011 (Other Refereed National Journals)
2009
2009Beslenmemizde Çikolatanın Rolü ve Çikolata Üretiminde Kullanılan Ambalaj Materyalleri.71: 136-142.
Göksel M., DOĞAN M.
Packworld, vol.71, pp.136-142, 2009 (Other Refereed National Journals)
2008
2008Geleceğin ambalajları: Yenilebilir film ve kaplamalar.
Cengiz E., DOĞAN M.
Packworld, vol.12, no.66, pp.34-36, 2008 (Other Refereed National Journals)
2007
2007Gıdalarda biyojen aminlerin önemi.
Öztürk İ., DOĞAN M.
Packworld, vol.9, no.53, pp.34-40, 2007 (Other Refereed National Journals)
2005
2005Pektinin Kolesterol Düzeyine Etkisi.
DOĞAN M.
Packworld, vol.8, no.44, pp.124-128, 2005 (Other Refereed National Journals)
1996
1996Süt Endüstrisinde Katkı Maddeleri Olarak Stabilizatörler.
DOĞAN M. , ŞİMŞEK O., KURULTAY Ş.
GIDA, vol.21, no.4, pp.252-259, 1996 (Other Refereed National Journals)
1995
1995Darende de Selekte Edilen Önemli Ceviz Tiplerinde Yağ Asitleri Kompozisyonunun Belirlenmesi Üzerinde Bir Araştırma.
Beyhan Ö., Kaya İ., Şen S. M. , DOĞAN M.
Türk Tarım ve Ormancılık Dergisi., vol.19, no.4, pp.299-302, 1995 (Other Refereed National Journals)
Refereed Congress / Symposium Publications in Proceedings
2022
2022HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN ULTRASOUND YÜKSEK FREKANS YÖNTEMİNİN UYGULANMASI İLE İNÜLİN LİFİ ÜRETİMİ
Yılmaz Acar M., Doğan M.
HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN ULTRASOUND YÜKSEK FREKANS YÖNTEMİNİN UYGULANMASI İLE İNÜLİN LİFİ ÜRETİMİ, Adana, Turkey, 15 - 17 April 2022, pp.248-249
2022
2022Tarçın (Cinnamomum verum), İzmir Kekiği (Origanum onites L.) ve Kara Kekik (Origanum vulgare L.) hidrozollerinden Doğal Antimikrobiyal Madde Üretim Potansiyellerinin Araştırılması
Bouhlel W., Doğan M. , Yetiman A. E.
7. ULUSLARARASI ERCİYES BİLİMSEL ARAŞTIRMALAR KONGRESİ, Kayseri, Turkey, 9 - 10 March 2022, pp.815-816
2022
2022Investigation of Natural Antibacterial Substance Production Potentials from Laurel (Laurus nobilis), Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum verum) Essential Oils
Beyaz M. O. , Doğan M. , Yetiman A. E.
7. ULUSLARARASI BATTALGAZİ BİLİMSEL ÇALIŞMALAR KONGRESİ, Malatya, Turkey, 28 - 29 January 2022, pp.762-763
2019
2019Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders
Doğan M. , Aslan Türker D.
7 th International Symposium on Innovative Technologies in Engineering and Science , Şanlıurfa, Turkey, 22 - 24 October 2019, pp.483-491
2019
2019Aggregation and Caking Processes of Dehydrated Food Powders: Evaluation of the PowderFluidization
Aslan Türker D. , Doğan M.
5th International Congress on Natural and Engineering Sciences, İstanbul, Turkey, 27 - 30 August 2019, pp.110-116
2018
2018Novel Foods-Sustainable food process
MIANO F. T. , DOĞAN M.
International Mersin Symposium, Mersin, Turkey, 01 November 2018 - 03 April 2019, pp.239
2018
2018Comparison of Quality Parameters of Sugar Beet Pectin Produced by Classical and Ultrasonic Treatment by using Taguchi Method
DOĞAN M. , SADİ DÖNER A., ŞENYİĞİT E.
IV International Conference on Food Chemistry and Technology, 5 - 07 November 2018
2018
2018Effect of the Particle Size on the Technological Properties of Apple Dietary Insoluble Fiber Obtained by using Different Drying and Milling Techniques
DOĞAN M. , HORZUM M.
IV International Conference on Food Chemistry and Technology, 5 - 07 November 2018
2018
2018Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology
DOĞAN M. , DURMUŞ G., ŞENYİĞİT E.
IV International Conference on Food Chemistry and Technology, 5 - 07 November 2018
2018
2018INTERFACIAL RHEOLOGICAL PROPERTIES OF MONO-,DIGLYCERIDES PRODUCED FROM RENDERING WASTE OIL IN OIL/WATER INTERFACE
GÖKSEL SARAÇ M., DOĞAN M.
XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018
2018
2018Interfacial behavior of casein-inulin interactions at the oil and water interfaces
ASLAN D. , DOĞAN M. , Göksel Saraç M.
XIIIth International Conference of Food Pyhsicist, 23 - 25 October 2018
2018
2018INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER
DOĞAN M. , Göksel Saraç M., ASLAN D.
XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018
2018
2018Kalsiyum Karbonat-Emülgatör Etkileşiminin Ayçiçek Yağı-Su Ara Yüzeyinde Reolojik Değerlendirilmesi
Göksel Saraç M., ASLAN D. , DOĞAN M.
3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018
2018
2018Rheological properties of mellorine produced with mono-diglycerides from rendering waste oil
GOKSEL SARAÇ M., DOĞAN M.
XIIIth International Conference of Food Physicists, Antalya, Turkey, 23 - 24 October 2018, pp.130
2018
2018Protein ve diyet lifi interaksiyonlarının su/yağ ara yüzeyindeki interfacial reolojik özelliklerinin belirlenmesi
ASLAN D. , Göksel Saraç M., DOĞAN M.
3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018
2018
2018Interfaciel rheological properties of mono-digliycerides produced from rendering waste oil and oil/water interface
GOKSEL SARAÇ M., DOĞAN M.
XIIIth International Conference of Food Physicists, Antalya, Turkey, 23 - 24 October 2018, pp.131
2018
2018Effects of Some Hydrocolloids on Drainage Rates of Milk Protein Based Food Foams
GÜLDANE M., DOĞAN M.
European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.214
2018
2018Effects of Process Parameters on Foam Stability of Kopuk Helva
GÜLDANE M., DOĞAN M.
European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018
2018
2018Effects of Process Parameters on Foam Stability of "Köpük Helva"
GÜLDANE M., DOĞAN M.
European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.213
2018
2018The Effects of Egg White and Whey Protein Concentrate on Foam Stability
GÜLDANE M., DOĞAN M.
European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.293
2018
2018The Effects of Egg White and Whey Protein Concentrate on Foam Stablity
GÜLDANE M., DOĞAN M.
European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018
2018
2018Determination of Coven Extract and Whey Protein Concentrate Ratio in Sugary Model System
GÜLDANE M., DOĞAN M.
European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.292
2017
2017AKASYA ZAMKI MİKROENKAPSÜLASYONU İLE ELDE EDİLEN YÜZEY AKTİF MADDELERİN REOLOJİK ÖZELLİKLERİ
GÖKSEL SARAÇ M., DOĞAN M.
İç Anadolu Bölgesi 3.Tarım ve Gıda Kongresi, 26 - 28 October 2017
2017
2017Mitigation of formation of hydroxymethylfurfural (5-hmf) in model systems through tannic acid
ÖZTÜRK G., DOĞAN M.
XIXth EuroFoodChem Conference, 4 - 06 October 2017
2017
2017The Steady and oscillatory frequency sweep tests of ultrasound-assisted emulsified O/W emulsion: Taguchi Optimization
ASLAN D. , DOĞAN M.
3rd INTERNATIONAL CONFERENCE ON RHEOLOGY AND MODELING OF MATERIALS, Miskolc-Lillafüred, Hungary, 2 - 06 October 2017, pp.53
2017
2017Optimization of extraction of the hazelnut green husk bioactive compounds by using ultrasound: combined design and central composite design approach
ÖZTÜRK G., DOĞAN M.
XIXth EuroFoodChem Conference, 4 - 06 October 2017
2016
2016Powder Flow Characteristics of Dietary Fiber From Melon, Watermelon Rinds and Potato Peels
Avcı Ş., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japan, 8 - 13 October 2016
2016
2016The Effect of Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee(Coffee Arabica): Principal Component Analyses Aspect
DOĞAN M. , ASLAN D. , Özgür A., Göksel Saraç M.
18th World Congress of Food Science and Technology, Dublin, Ireland, 21 - 25 August 2016, pp.1115
2016
2016Obtainig monoglyserides by enzymatic estarification from rendering waste oil
GÖKSEL SARAÇ M., DOĞAN M.
18th World Congress of Food Science and Technology, 21 - 25 August 2016
2016
2016Ultrasound assisted preparation of hazelnut oil in water emulsions
ASLAN D., DOĞAN M.
18th World Congress of Food Science and Technology, 21 - 25 August 2016
2016
2016Investigation of the Interaction between Flow and Physicochemical properties of Different Food Fibers
DOĞAN M. , Özgür A., ASLAN D. , Göksel Saraç M.
18th World Congress of Food Science and Technology, Dublin, Ireland, 21 - 25 August 2016, pp.1123
2016
2016The effect of ultrasound pre treatment on the dietary fiber production from sugar beet pulp
Özgür A., Doğan M.
18th World Congress of Food Science and Technology, Dublin, Ireland, 21 - 25 August 2016, pp.1129
2016
2016The effect of different particle size and roasting degrees on physicochemical and flow properties of coffee Coffee arabica Priincipal component analyses aspect
DOĞAN M. , ASLAN D. , özgür a., GÖKSEL SARAÇ M.
18th World Congress of Food Science and Technology, 21 - 25 August 2016
2016
2016Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature
Saraç M. G. , DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japan, 8 - 13 August 2016, pp.180
2016
2016The Powder Rheology of Food Fibers Obtained From Squash and Pumpkin
OSKAYBAŞ B., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016), 8 - 13 August 2016
2016
2016Thermo gelation properties of different hydrocolloid added coating batters: A rheological study.
DOĞAN M. , CENGİZ E.
The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japan, 8 - 13 August 2016, pp.176
2016
2016The Steady and Dynamic Rheological Properties of Ultrasonically Generated oil in water emulsions
ASLAN D., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016),, 8 - 13 August 2016
2015
2015Rheological Interactions between Food Starch and Biyopolymers
ASLAN D., GURMERIC V., DOĞAN M.
The 2nd International Conference on Rheology and Modeling of Materials, Miskolc Lillafüred, Hungary, 5 - 09 October 2015, pp.68
2015
2015Determination of the Flow Properties of Starch with Differeny Origins
Gürmeriç V., ASLAN D. , DOĞAN M.
The 2nd International Conference on Rheology and Modeling of Materials, Miskolc-Lillafüred, Hungary, 5 - 09 October 2015, pp.65
2015
2015Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması
KALITEKIN S., DOĞAN M. , ASLAN D. , GURMERİÇ V.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.193
2015
2015Rheological And Sensory Properties Of Instant Hot Chocolate:Application Of Different Multi-Criteria Decision Techniques To Determine Optimum Fat Composition
DOĞAN M. , ASLAN D. , AKTAR T., SARAÇ M. G.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.212
2015
2015Determination of flow stability of dietary food fibers by using powder rheometer
Altuntaş F., DOĞAN M. , Gürmeriç V., ASLAN D.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.192
2015
2015Rheological interaction of natural mic-particle food polymers in different temperatures
DOĞAN M. , ASLAN D. , Gürmeriç V.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.222
2015
2015The effect of ultrasound on the rheological properties of emulsions
ASLAN D. , DOĞAN M.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.208
2015
2015Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer
DOĞAN M. , GURMERİÇ V.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.227
2014
2014Rheological behavior of food hydrocolloids: synergistic effects”
DOĞAN M.
The 1st International Conference on Natural Food Hydrocolloids, Mashhad, Iran, 22 - 23 October 2014
2014
2014The sensory properties of prebiotic butter produced with using different dietary fibers.
Saraç M., DOĞAN M.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, pp.53
2014
2014Bioactive properties of elderberry flowers (Sambucus niger I.) and black locust acacia flowers (Robinia pseudoacacia) from region of Sivas in Turkey.
Saraç M., Aslan D., DOĞAN M.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, pp.265
2014
2014Interaction between hydrocolloids used in model system jam production: Simplex Lattice Mixture Design Approach to optimize the rheological parameters
ÖZGÜR A., DOĞAN M. , KARAMAN S.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6 - 12 April 2014
2014
2014Time Dependent Viscosity Profile of Incir Uyutması Dessert: Effect of Fig Concentration
EROĞLU A., KARAMAN S., TOKER Ö. S. , YILMAZ M. T. , EROĞLU Z., DOĞAN M.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6 - 12 April 2014
2014
2014Modeling of Rheological Properties of Mellorine Samples by ANN, ANFIS and Combine Design
KARASU S., DOĞAN M.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6 - 12 April 2014
2014
2014Steady shear rheological properties and textural characteristics of yoghurt/molasses blends
EROĞLU A., EROĞLU Z., TOKER Ö. S. , YILMAZ M. T. , KARAMAN S., DOĞAN M.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6 - 12 April 2014
2014
2014Effect 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, Germany, 6 - 12 April 2014
2012
2012Pekmez ve Tahin Karışım Modelinin Viskoelastik Özelliklerinin Belirlenmesi.
DOĞAN M. , Ersöz N. , Karaman S., Toker Ö., Kayacıer A.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012
2012
2012Yenilebilir Sütlü Buza İlave Edilecek Turna Gagası (Geraniaceae erodium Sp) Ekstrakt Konsantrasyonunun SAW (Simple Additive Weighting) Yöntemi ile Belirlenmesi.
Gürarslan D., Toker Ö., DOĞAN M.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012
2012
2012Elma 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, Turkey, 1 - 04 October 2012, pp.184
2012
20125-Hydroxymethylfurfural (5-HMF) Content of Different Food Groups in Turkey
DOĞAN M. , Toker Ö. S. , Sarıoğlu K. , Ersöz N. B.
11th International Symposium on the Maillard Reaction (ISMR), France, 1 - 04 September 2012
2012
2012The effects of inulin addition on content of 5-HMF and physicochemical properties of the model caramel
Toker Ö. S. , DOĞAN M.
11th International Symposium on the Maillard Reaction (ISMR), France, 1 - 04 September 2012
2012
2012Dynamic and steady rheological properties of hazelnut, pumpkin and gilaburu seeds oils.
Oğuzman K., DOĞAN M. , Toker Ö. S.
ICR 2012,The XVIth International Congress on Rheology, Portugal, 1 - 04 August 2012
2012
2012Effect of different gums on rheological properties of prebiotic yoghurt drink (ayran)
YAVAŞ B., DOĞAN M. , Toker Ö. S.
ICR 2012,The XVIth International Congress on Rheology, Portugal, 1 - 04 August 2012
2012
2012Effect of Broccoli Juice on Rheological and Textural Properties of Mellorine
Öztürk G., DOĞAN M. , Toker Ö. S.
ICR 2012,The XVIth International Congress on Rheology, Portugal, 1 - 04 August 2012
2012
2012Rheologıcal propertİes of the salep drink containing potato or modified potato starch
Bulut M., DOĞAN M. , Toker Ö. S.
ICR 2012,The XVIth International Congress on Rheology, Portugal, 1 - 04 August 2012
2012
2012Rheological characterisation of rice milk ice cream mix Effect of Temperature
DOĞAN M. , Ersöz B. N. , Toker Ö. S.
ICR 2012,The XVIth International Congress on Rheology, Portugal, 1 - 04 August 2012
2012
2012Analitik hiyerarşi proses (AHP) yöntemi kullanılarak duyusal analiz sonuçlarının değerlendirilmesi.
Ersöz N. , Toker Ö., DOĞAN M. , Şenyiğit E.
III. Geleneksel Gıdalar Sempozyumu., Konya, Turkey, 10 - 12 May 2012
2012
2012Physicochemical, 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, Switzerland, 10 - 13 April 2012
2012
2012Creep 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, Switzerland, 1 - 04 April 2012, pp.267
2012
2012Determination of phenolic profile of rhododendron honeys with HPLC-DAD
SİLİCİ S. , KARAMAN K. , DOĞAN M. , SARIOĞLU K.
First Turkish Congress, Expo and workshop on honey and honeybee products with international participation,, Kayseri, Turkey, 22 - 26 February 2012, pp.46
2011
2011Textural and sensory analyses of cream cheese.
DOĞAN M. , Toker Ö., Ersöz N., Öztürk G.
4th International Congress on Food and Nutrition., İstanbul, Turkey, 12 - 14 October 2011
2011
2011Response 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, Turkey, 12 - 14 October 2011
2011
2011The 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, Turkey, 12 - 14 October 2011
2011
2011Traditional Turkish menengic (Pistacia terebinthus) cofee
DOĞAN M. , Toker Ö. S. , Ersöz N. B.
4th. International Congress on Food and Nutrition, Turkey, 1 - 04 October 2011, pp.42
2011
2011Steady, dynamic and creep analsis of cheese spread:Effect of different temperatures
DOĞAN M. , ERSÖZ N. B. , TOKER Ö. S.
Rheology Trends: from nano to macro systems, Lisbon, Portugal, Eylül 2011, Portugal, 1 - 04 September 2011, pp.141-144
2011
2011Rheological 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, Portugal, 1 - 04 September 2011, pp.145-148
2011
2011Prediction of fatty acid compositions of vegetable oils by adaptive neuro fuzzy inference system based on rheological measurements
YALÇIN H. , TOKER Ö. S. , DOĞAN M.
International Food Congress-Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.544
2011
2011Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.
Göksel M., DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry., İzmir, Turkey, 26 - 29 May 2011, pp.356
2011
2011Prediction of HMF Content of Three Molasses Types Based on Temperature and Storage Time by Adaptive Neuro Fuzzy Inference System (ANFIS Model).
Oral R., Toker Ö., DOĞAN M. , Sarıoğlu K.
The International Food Congress "Novel Approaches in Food Industry., İzmir, Turkey, 26 - 29 May 2011, pp.210
2011
2011Application of Different Vegetable and Fruit Dietary Fibers in Model Mayonnaise
Göksel M., DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry, Turkey, 1 - 04 May 2011
2011
2011Comparison of Two Different Artificial Neural Network Models to Estimate the HMF Levels
Oral R. A. , Özgen S., DOĞAN M. , Sarıoğlu K.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.225
2011
2011Determination of the influence on Maillard reaction some products in glycine/glucose model system by using certain polyphenols and partially pure plant extracts by GC-MS
Oral R. A. , DOĞAN M. , Sarıoğlu K.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.212
2011
2011Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils
Yalçın H. , Toker Ö. S. , DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir, Turkey, 1 - 04 May 2011, pp.82
2011
2011Determination of Total Phenolic Content and Antioxidant Activity of The Caucasian Herbal Milky Tea (Rumex Crispus L.)
DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.317
2011
2011Effect of different sugar/acid combinations on rheological properties of caramel samples
DOĞAN M. , Toker Ö. S. , Oral R. A. , Sarıoğlu K.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.174
2011
2011Estimation of adaptive neuro fuzzy inference system (ANFIS) for prediction of fatty acid composition of oils based on rheological measurements
Toker Ö. S. , DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.211
2011
2011Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage
DOĞAN M. , Toker Ö. S. , Göksel M.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.175
2010
2010Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage.
DOĞAN M. , Toker Ö.
1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010
2010
2010Production of orange albedo dietary fiber by product and its rheological behavior in mayonnaise model.
DOĞAN M. , Göksel M.
1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010
2010
2010Reduction of 5-Hydroxy-2-Methyl Furaldehyde (HMF) concentration in fried potato model.,Book of Abstract.
DOĞAN M. , Oral R., Sarıoğlu K. , Sağdıç O., Kesler Y.
1st International Congress on Food Technology,, Antalya, Turkey, 1 - 04 October 2010
2010
2010Adsorption of 5-hydroxy-2-methyl furaldehyde (HMF) from model solution and pekmez using polymeric adsorbent resin. Book of Abstract
Sarıoğlu K. , Oral R., DOĞAN M.
1st International Congress on Food Technology, Antalya, TURKEY,, Turkey, 1 - 04 October 2010
2010
2010Monitoring the 5-HMF amount as an indicator of maillard products in whey protein concentrate and skim milk powder.
Oral R., DOĞAN M. , Sarıoğlu K.
1st International Congress on Food Technology,Antalya TURKEY, Turkey, 1 - 04 October 2010
2010
2010Production of honeylocust (Gleditsia triacanthos) gum and rheological interactions with some other hydrocolloids. Book of Abstract.
Cengiz E., DOĞAN M.
1st International Congress on Food Technology, Antalya, TURKEY,, Turkey, 1 - 04 October 2010
2010
2010Production of orange albedo dietary fiber by product and its rheolocical behavior in mayonnaise model. Book of Abstract.
GOKSEL M., DOĞAN M.
1st International Congress on Food Technology, Antalya, TURKEY,, Turkey, 1 - 04 October 2010
2010
2010New approaches detection of 5-HMF by RP-HPLC in some foods. Antalya, TURKEY, Book of Abstract.
Oral R., MORTAŞ M., DOĞAN M. , Sarıoğlu K.
1st International Congress on Food Technology, Antalya TURKEY, Turkey, 1 - 04 October 2010
2010
2010Effects of the storage conditions on 5-hydroxy-2-methyl furaldehyde (HMF) concentration in various pekmez. Boof of Abstract.
Oral R., DOĞAN M. , Sarıoğlu K.
1st International Congress on Food Technology, Antalya TURKEY, Turkey, 1 - 04 October 2010
2010
2010Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage. Boof of Abstract.
TOKER Ö. S. , DOĞAN M.
1st International Congress on Food Technology, Antalya TURKEY,, Turkey, 1 - 04 October 2010
2010
2010Kan Basıncını Düşürücü Süt Kaynaklı Peptitler.
Kesler Y., DOĞAN M. , Karaman S., Kayacıer A.
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2010
2010
2010Investigation of rheological properties of edible milk ice with vegetable oil. Book of Abstract
KARASU S., DOĞAN M.
Kiel Food Science Syposium, Kiel, Germany, 1 - 04 May 2010
2010
2010Production of instant pudding with dietary food fibers. Book of Abstract.
Gürmeriç V. E. , DOĞAN M.
Kiel Food Science Syposium, Kiel, Germany, 1 - 04 May 2010
2010
2010Rheological and optical properties of Köfter
GOKSEL M., DOĞAN M.
Proceedings of the 1 st International Symposium on ''Traditional Foods From Adriatic to Caucasus. Tekirdağ, TURKEY, Turkey, 1 - 04 April 2010
2010
2010Fatty acid composition and some chemical properties of circassian Kashar cheese. Book of Abstract.
GOKSEL M., DOĞAN M.
Proceedings of the 1 st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, TURKEY,, Turkey, 1 - 04 April 2010, pp.271
2009
2009Geleneksel olarak üretilen kuşburnu (Rosa canina L.) marmeladının reolojik özelliklerinin belirlenmesi.
DOĞAN M. , Kayacıer A. , Y K., Karaman S.
II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009
2008
2008Mesir Macununun Reolojik Özelliklerinin Belirlenmesi.
Karaman S., Kesler Y., Kayacıer A. , DOĞAN M.
Türkiye 10. Gıda Kongresi,, Erzurum, Turkey, 21 - 23 May 2008
2008
2008Ekstrüzyon Prosesi ile Gıdaların Tekstürizasyonu.
Kesler Y., Karaman S., DOĞAN M. , Kayacıer A.
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008
2007
2007Biodegradation of 5-(Hydroxymethyl)-2-furfural (HMF) in model foods using some lactic acid bacteria and yeast.
DOĞAN M. , Oral R., Sarioglu K. , Sagdic O. , Kesler Y.
3 rd . International Symposium on Recent Advances in Food Analysis., Prague, Czech Republic, 7 - 09 November 2007
2007
2007Nutritive 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, Turkey, 24 - 26 October 2007, pp.255
2007
2007Potential effect of prebiotics to reduce the risk of colorectal cancer.
Er V., DOĞAN M.
2 nd International Congress on Functional Foods and Neutraceuticals., İstanbul, Turkey, 4 - 06 May 2007
2006
2006Overview of food applications with inulin and oligofructose
DOĞAN M.
2nd International Congress on Functional Foods and Neutraceuticals, İstanbul, Turkey, 4 - 06 May 2006
2006
2006The role of dietary fibers on binding heavy metal ions
Demirkan I., DOĞAN M. , Sarıoğlu K.
2nd International Congress on Functional Foods and Neutraceuticals, İstanbul, Turkey, 4 - 06 May 2006
2005
20055-Hydroxymethylfurfural (HMF) content of some whey powder concentrate in Turkey and Germany.
DOĞAN M. , Sienkiewicz T., Oral R.
EURO FOOD CHEM XIII. Proceedings Volume 2, Hamburg, Germany, 21 - 23 October 2005, pp.619-621
2005
2005Radyasyon Uygulamasının Gıdaların Sindirilebilirlik Özelliklerine Etkisi
Kayacıer A. , DOĞAN M.
IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi (NBTK-2005), İzmir, Turkey, 14 - 16 October 2005
2005
2005Milk protein polymorphism in the population of Holstein cows
DOĞAN M. , Gurcan E., Soysal M.
Euro Food Chem XIII. Proceedings Volume 1., Hamburg, Germany, 21 - 23 September 2005, pp.172-175
2005
2005The Application of High Pressure in Cheese-Making
Kayacıer A., DOĞAN M.
1st International Food and Nutrition Congress, İstanbul, Turkey, 15 - 18 June 2005
2005
2005Technological properties in dairy foods of oligofructose and inulin.
DOĞAN M. , Kayacıer A., Oral R.
1st International Food and Nutrition Congress, İstanbul, Turkey, 15 - 18 June 2005
2005
2005Hazır toz gıda üretiminde kullanılan karıştırıcılar
DOĞAN M. , Kayacıer A. , Oral R. A.
Gıda Kongresi, İzmir, Turkey, 19 - 21 May 2005, pp.79-82
2005
2005Peyniraltı Suyu Tozu ve Guar Gam Karışımının Reolojik Özellikleri
Kayacıer A., DOĞAN M.
Gıda Kongresi, İzmir, Turkey, 19 - 21 May 2005, pp.478-481
2004
2004Süt ve Ürünlerinin Hydroxymethylfurfural (HMF) İçeriği
DOĞAN M. , Kayacıer A., Oral R.
Türkiye 8. Gıda Kongresi, Bursa, Turkey, 26 - 28 May 2004
2004
2004Düşük Yağlı Kızartılmış Gıda Üretimine Yönelik Son Gelişmeler
Kayacıer A. , DOĞAN M. , Yetim H.
Türkiye 8. Gıda Kongresi, Bursa, Turkey, 26 - 28 May 2004
2004
2004Content of HMF (Hydroxymethyl furfural) in Commercial Non Fat Dry Milk
DOĞAN M. , Yılmaz H., Kayacıer A.
International Dairy Symposium,, Isparta, Turkey, 24 - 28 May 2004, pp.285-287
2003
2003Determination of The Total Nitrogen of The Thickening Agents Used In Different Food Formulations. Comparison between Two Instruments:Elemental Analyser and Microkjeldahl
DOĞAN M. , Özer İlhan I.
1 st Internatıonal Symposium on Recent Advances in Food Analysis, Prague, Czech Republic, 5 - 07 November 2003, pp.99
2003
2003L-Karnitinin İnsan Sağlığı ve Beslenmedeki Önemi
DOĞAN M. , Kayacıer A., Yetim H.
III. Gıda Mühendisliği Kongresi, Ankara, Turkey, 2 - 04 October 2003, pp.585-598
2003
2003Gıdalarda Varlığı Yeni Keşfedilen Bir Kanserojen: Akrilamit
Kayacıer A. , Yetim H. , DOĞAN M.
III. Gıda Mühendisliği Kongresi, Ankara, Turkey, 2 - 04 October 2003, pp.345-357
2003
2003Gıda Üretim Teknolojisinde Bazı Organik Asitlerin Kullanımı ve Önemi
DOĞAN M.
V. Ulusal Kimya Mühendisliği Kongresi, Ankara, Turkey, 2 - 05 September 2003
2003
2003Brown Swiss Irkı Sütlerde Ca ve P İçeriğinin Diğer Bileşenlerle (Protein,Toplam Kuru Madde, Kül) İlişkisi
DOĞAN M. , Saraymen R., Demirci M.
Türkiye 7. Gıda Kongresi, Ankara, Turkey, 22 - 24 May 2003, pp.879-888
2003
2003Doğal Bir Koruyucu Olarak Nisin ve Gıda Sanayinde Kullanımı
DOĞAN M.
SEYES 2003-Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, Turkey, 22 - 23 May 2003, pp.413-418
2002
2002The Importance of the Green Tea Extracts in Human Nutrition and Food Technology
DOĞAN M.
1st Internatıonal Congress on The Chemistry of Natural Products, Trabzon, Turkey, 16 - 19 October 2002, pp.124
2002
2002Neohesperidin DC In Food Products
DOĞAN M.
Proceedings of 1st Internatıonal Congress on the Chemistry of Natural Products, Trabzon, Turkey, 16 - 19 October 2002, pp.190-195
2002
2002Artificial sweeteners and lipid peroxidation,, Özet Kitabı, P-33, Ankara, TURKEY,
Coşkun A., DOĞAN M. , Yılmaz O. , Edirne T.
17. Ulusal Biyokimya Kongresi, Ankara, Turkey, 24 - 27 June 2002, pp.33
2002
2002Süt Ürünlerinde Carrageenan. Süt Mikrobiyolojisi ve Katkı Maddeleri.
DOĞAN M. , Şimşek B.
VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, Turkey, 22 - 24 May 2002, pp.465-472
2000
2000Süt Endüstrisinde Aspartam E 951. Süt Mikrobiyolojisi ve Katkı Maddeleri.
DOĞAN M. , Boroğlu E.
VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, Turkey, 01 January 2000, pp.479-487
1999
1999The Place and Important of the Milk Receiving Centers in The Dairy Industry In Kayseri
DOĞAN M.
7 th Internatıonal Congress on Agricultural Mechanisation and Energy, Adana, Turkey, 26 - 27 May 1999, pp.367-369
1998
1998Kayseri İli Süt ve Ürünleri Durumu
DOĞAN M. , Bal H.
V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve Ürünleri, Tekirdağ, Turkey, 21 - 22 May 1998, pp.394-402
1994
1994Yogurt İşletmelerinde Alet ve Ekipmanlar
Demirci M., DOĞAN M. , Eker B.
III. Milli Süt ve Süt Ürünleri Sempozyumu, İstanbul, Turkey, 2 - 03 June 1994, pp.231-245
Books & Book Chapters
2019
2019Textural Characteristics of Traditional Turkish Foods
Doğan M. , Aslan Türker D. , Miano F. T.
in: Textural Characteristics of World Foods, Katsuyoshi Nishinari, Editor, Wiley-VCH Weinheim, Berlin , Berlin, pp.223-235, 2019
Supported Projects
2021 - Continues
2021 - ContinuesElma Posasından Pektin Üretimi Optimizasyonu ve Karakterizasyonunun Belirlenmesi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , HORZUM M.
2021 - Continues
2021 - ContinuesBazı Bitki Ekstraktlarından Geniş Spektrumlu Doğal Antimikrobiyal Madde Üretimi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , BOUHLEL W., YETİMAN A. E.
2020 - Continues
2020 - ContinuesFermente Şalgam Suyu Mikrobiyomundaki Laktik Asit Bakterilerinin İzolasyonu ve Probiyotik Özelliklerinin "in vitro" Karakterizasyonu
Project Supported by Higher Education Institutions
YETİMAN A. E. (Executive) , ORTAKÇI F., DOĞAN M.
2019 - Continues
2019 - ContinuesUltrason Ön Uygulamalı ve Alçak Ötektik Solvent Ekstraksiyon Yöntemi Kullanılarak Bazı Meyve Sebze Posalarından Doğal Karotenoid Renk Maddesi Üretimi ve Model Gıdalarda Uygulanması
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ASLAN D.
2015 - Continues
2015 - ContinuesV TİPİ MİKSERLERDE TOZ GIDA KARIŞIMLARININ OPTİMİZASYONU
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , GÜRMERİÇ V.
2011 - Continues
2011 - ContinuesNar Kabuğu ve Çekirdeği Fonksiyonel Bileşikleri ile Zenginleştirilmiş Dondurma Üretimi
TUBITAK Project
ÇAM M. (Executive) , YALÇIN H. , YETİM H. , DOĞAN M. , SAĞDIÇ O. , BİLK S.
2010 - Continues
2010 - ContinuesKalorisi Azaltılmış Prebiyotik Kahvaltılık Modifiye Tereyağı ve Krema Üretimi
TUBITAK Project
DOĞAN M. (Executive) , SARIOĞLU K. , KAYACIER A. , İNANÇ N.
2021 - 2022
2021 - 2022BAZI BİTKİ UÇUCU YAĞLARINDAN DOĞAL MİKROBİYOSİDAL MADDE ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , YETİMAN A. E. , BEYAZ M. O.
2020 - 2022
2020 - 2022ULTRASONİKASYON DÜŞÜK FREKANS YÖNTEMİNİN UYGULANMASI İLE HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN İNÜLİN LİFİ ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , BAKTIR Ş. M.
2020 - 2022
2020 - 2022HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN ULTRASOUND YÜKSEK FREKANS YÖNTEMİNİN UYGULANMASI İLE İNÜLİN LİFİ ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , YILMAZ M.
2020 - 2022
2020 - 2022ULTRASONİKASYON DÜŞÜK FREKANS YÖNTEMİNİN UYGULANMASI İLE HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN İNÜLİN LİFİ ÜRETİMİ
Project Supported by Higher Education Institutions
(Project Abstract)
Doğan M. (Executive) , Baktır Ş. M.
2020 - 2022
2020 - 2022Farklı Tahıl Kepeklerinden Ultrasound Ön Uygulamalı Diyet Gıda Lifi Üretimi Taguchi Matematik Modeli İle Optimizasyon
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , TANRISEVDİ H.
2017 - 2020
2017 - 2020Şeker Pancarı Posasından Ultrason Destekli Pektin Eldesinin Taguchi Yöntemi İle Optimizasyonu
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , SADİ A.
2017 - 2020
2017 - 2020BAZI SÜT PROTEİN VE REGÜLATÖR GENLERİNİN TEK NÜKLOTİT POLİMORFİZMLERİNİN SÜT VERİMİ VE BİLEŞENLERİ ÜZERİNE ETKİSİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , YETİMAN A. E.
2017 - 2019
2017 - 2019TOZ VE SIVI KAHVE BEYAZLATICISI ÜRETİMİ VE TAGUCHİ METODU İLE REÇETE OPTİMİZASYONU
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , DURMUŞ G.
2017 - 2019
2017 - 2019ENDÜSTRİYEL ARTIK OLAN ELMA POSASINDAN DİYET LİFİ ÜRETİMİ OPTİMİZASYONU VE PARTİKÜL BOYUTUN TEKNOLOJİK ÖZELLİKLERE ETKİSİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , HORZUM M.
2017 - 2019
2017 - 2019Ultrasound Ön Uygulamasının Şeker Pancarı Posasından Elde Edilen Karboksimetil Selülozun CMC Verim ve Kalitesi Üzerine Etkisi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , BİLGİLİ F.
2017 - 2019
2017 - 2019Ultrason Ön Uygulamalı ve Mikrodalga Kurutma Yöntemi ile Şeker Pancarı Posasından Diyet Gıda Lifi Eldesi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ÖZGÜR A.
2015 - 2019
2015 - 2019Fındık Zurufundan Fenolik Bileşiklerce Zengin Ekstrakt Üretimi ve Gıda Teknolojisinde Kullanım Olanaklarının Araştırılması
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ÖZTÜRK G.
2013 - 2018
2013 - 2018Rendering Atık Yağlarından Emülgatör Üretimi ve Model GIıdalarda Arayüzey (Interfecial) Reolojik Uygulamaları
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , GÖKSEL M.
2012 - 2018
2012 - 2018Farklı pH değerlerinde ksantan gam ile galaktomannan karışımının reoljik özelliklerinin kafes karışım dizaynı kullanılarak optimizasyonu: İkili etkileşimlerin kesme altında reoscope ile görüntülenmesi
Project Supported by Higher Education Institutions
HAYTA M. (Executive) , KAYACIER A. , DOĞAN M. , TOKER Ö. S.
2017 - 2017
2017 - 2017PEYNİR ALTI SUYU PROTEİN KONSANTRESİ İLE ZENGİNLEŞTİRİLMİŞ MEYVE AROMALI TOZ İÇECEK ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , BOYRAZ T.
2016 - 2017
2016 - 2017Bazı Bitki Atıklardan Diyet Gıda Lifi Ve Pektin Üretimi
Project Supported by Other Official Institutions
DOĞAN M. (Executive)
2016 - 2017
2016 - 2017Karpuz Kavun ve Patates Kabuklarından Pektin ve Diyet Lif Üretimi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , AVCI Ş.
2016 - 2017
2016 - 2017Çerezlik Kabak Posası Kullanılarak Diyet Lifi ve Pektin Üretilmesi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , OSKAYBAŞ B.
2015 - 2016
2015 - 2016Ultrason Tekniği ile Farklı Fonksiyonel Yağlar Kullanılarak Yeni Süt Bazlı Emülsiyonların Geliştirilmesi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ASLAN D.
2015 - 2016
2015 - 2016Toz Hazır İncir Uyutması Tatlısı Üretimi ve Optimizasyonu
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , KALITEKİN S.
2015 - 2016
2015 - 2016Prebiyotik Hazır Çiğ Köfte Üretimi ve Optimizasyonu
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ALTUNTAŞ F.
2013 - 2015
2013 - 2015RANDIMAN ARTTIRICI HAZIR TOZ KARIŞIMLARININ BEYAZ PEYNİR KALİTESİ ÜZERİNE ETKİLERİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , GÜRMERİÇ H. E.
2013 - 2014
2013 - 2014Organik asit ve şeker model ortamında farklı gamların sinerjik etkilerinin reolojik yönden incelenmesi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ÖZGÜR A.
2012 - 2014
2012 - 2014NANO PARTİKÜL DOĞAL GIDA POLİMERLERİNİN FARKLI SICAKLIKLARDAKİ ETKİLEŞİMLERİNİN REOLOJİK YÖNDEN İNCELENMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ASLAN D. , GÜRMERİÇ V.
2009 - 2014
2009 - 2014GİLABORU (VİBURNUM OPULUS) TOHUM YAĞININ DİĞER BAZI BİTKİSEL YAĞLAR İLE YENİLEBİLİR SÜTLÜ BUZ BİLEŞİMİNDE FONKSİYONEL OLARAK KULLANIM
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ASLAN D.
2009 - 2014
2009 - 2014SÜT BAZLI ÇERKEZ ÇAYININ KİMYASAL KARAKTERİZASYONU VE REOLOJİK DAVRANIŞLARININ İNCELENMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , Özgür A., ASLAN D. , Yıldırım Ş.
2012 - 2013
2012 - 2013HAZIR TOZ SALEP İÇECEĞİ FORMÜLASYONUNDA FARKLI GAM VE NİŞASTA ETKİLEŞİMLERİNİN REOLOJİK YÖNDEN İNCELENMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , BULUT M.
2012 - 2013
2012 - 2013PİRİNÇ SÜTÜ İLE DÜŞÜK KALORİLİ DONDURMA ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ERSÖZ N. B.
2011 - 2013
2011 - 2013FARKLI GIDALARDA TOPLAM 5-HMF DÜZEYİNİN ARAŞTIRILMASI VE RİSKLİ BULUNAN GIDALARIN 5-HMF İÇERİĞİNİN FARKLI YÖNTEMLER KULLANILARAK AZALTILMA OLANAKLARININ ARAŞTIRILMASI
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , TOKER Ö. S.
2010 - 2011
2010 - 2011Bazı Sebze Sularının Sütlü Buz Üretiminde Kullanımının Fiziksel, Kimyasal, Fonksiyonel ve Reolojik Yönden İncelenmesi
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ÖZTÜRK G.
2009 - 2011
2009 - 2011FARKLI GIDA LİF KAYNAKLARININ ARASTIRILMASI, ÜRETİMİ, KİMYASAL KARAKTERZİSYONU VE MODEL OLARAK SEÇLEN BAZI ÜRÜNLERDE
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , GÖKSEL M.
2009 - 2011
2009 - 2011
BAZI BİTKİSEL KAYNAKLI FENOLİK PARTİKÜLLERİN ÜRETİLMESİ BU PARTİKÜLLERİN MAİLLARD REAKSİYON ÜRÜNLERİ VE BAZI KANSEROJENİK BİLEŞİKLER ÜZERİNE ETKİSİNİN İNCELENMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ORAL R. A.
2009 - 2011
2009 - 2011GIDA LİFİ KULLANILARAK FONKİYONEL AYRAN ÜRETİMİ VE REOLOJİK ÖZELLİKLERİNİN FARKLI STABİLİZATÖR KULLANILARAK OPTİMİZE EDİLMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , TOKER Ö. S.
2009 - 2010
2009 - 2010GLEDİTSCHİA TRİACANTHOS L. VE CERATONİA SİLİCUA L.(KEÇİBOYNUZU) ÇEKİRDEKLERİNDEN GAM ÜRETİMİ, REOLOJİK OLARAK KARAKTERİZYONU VE DİĞER BAZI GAMLARLA OLAN SİNERJİSİNİN ARAŞTIRILMASI
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , CENGİZ E.
2008 - 2010
2008 - 2010PEKMEZ MODEL ÜRETİM DESENİNDE SO2UYGULAMASININ HIDROKSIMETILFURFURAL (5-HMF) DÜZEYİNE ETKİSİNİN İNCELENMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ORAL R. A.
2008 - 2010
2008 - 2010BAZI STABİLİZATÖRLER KULLANARAK YENİLEBİLİR SÜTLÜ BUZUN REOLOJİK ÖZELLİKLERİNİN OPTİMİZASYONU
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , KARASU S.
2007 - 2010
2007 - 2010LİF KARAKTERLİ HAZIR SÜT BAZLI TOZ İÇECEKLERİN FARKLI STABİLİZERLER KULLANILARAK REOLOJİK ÖZELLİKLERİNİN İYİLEŞTİRİLMESİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ROHM H.
2007 - 2009
2007 - 2009TEREYAĞINA PROBİYOTİK KÜLTÜR VE LİF İLAVESİYLE FONKSİYONEL ÖZELLİK KAZANDIRILMASI
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , KESLER Y.
2006 - 2008
2006 - 2008PREBİYOTİK TOZ PUDİİNG ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ER V.
2006 - 2008
2006 - 2008ÜLKEMİZDE ÜRETİLEN TOKSİK BALLARIN KİMYASAL,ANTİBAKTERİYEL VE TOKSİK ÖZELLİKLERİNİN BELİRLENMESİ.
Project Supported by Higher Education Institutions
SİLİCİ S. (Executive) , SAĞDIÇ O. , DOĞAN M.
2005 - 2008
2005 - 2008TÜRKİYE SENECİO L.CİNSİ(ASTERACEAE) TÜRLERİNİN TAKSONOMİK VE BİYOKİMYASAL YÖNDEN İNCELENMESİ
Project Supported by Higher Education Institutions
AKSOY A. (Executive) , BUDAK Ü. , HAMZAOĞLU E. , SAĞDIÇ O. , HALICI M. G. , YÜZBAŞIOĞLU E. , et al.
2005 - 2008
2005 - 2008Üzüm Posasının Antimikrobiyal ve Antioksidan Katkı Olarak Gıda Sanayinde Değerlendirilmesi
TUBITAK Project
SAĞDIÇ O. (Executive) , DOĞAN M. , KAYACIER A. , YETİM H.
2006 - 2007
2006 - 2007SÜT BAZLI İÇECEKLERDE DEĞİŞİK LİFLERİN KULLANIM OLANAKLARI
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , YILDIRIM A.
2006 - 2007
2006 - 2007TOKSİK BALLARDA CONFOCAL MİKROSKOP İLE POLEN ANALİZİ
Project Supported by Higher Education Institutions
SAĞDIÇ O. (Executive) , DOĞAN M. , SİLİCİ S.
2006 - 2007
2006 - 2007SÜT BAZLI GIDALARDA HİDROKSİMETİLFURFURAL (HMF) İÇERİĞİNİN SAPTANMASI, DEPOLAMA ESNASINDAKİ DEĞİŞİMİ, AZALTILMASINA YÖNELİK OLANAKLARIN ARAŞTIRILMASI
Project Supported by Higher Education Institutions
DOĞAN M. (Executive) , ORAL R. A.
2004 - 2007
2004 - 2007
DİYET TOZ GIDA ÜRETİMİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive)
2004 - 2006
2004 - 2006PEYNİR ALTI SUYU TOZUNDA 5-HYDROXY-2-METHYLFURFURAL İÇERİĞİNİN BELİRLENMESİ VE FARKLI ISIL İŞLEM PARAMETRELERİNİN HMF OLUŞUMUNA ETKİSİ
Project Supported by Higher Education Institutions
DOĞAN M. (Executive)
Activities in Scientific Journals
2015 - Continues
2015 - ContinuesJournal of Food Processing & Beverages, https://www.avensonline.org/biotechnology/food-processing-beverages/editorial-board-25/
Advisory Committee Member
2010 - Continues
2010 - ContinuesJournal of Food Processing and Beverages,https://www.davidpublisher.com/index.php/Home/Journal/detail?journalid=29&jx=JFSE&cont=editorial
Advisory Committee Member
2008 - 2010
2008 - 2010Gıda Sanayi Dergisi
Publication Committee Member
Memberships / Tasks in Scientific Organizations
2011 - Continues
2011 - ContinuesInternational Society of Maillard Reaction (IMARS)
Member
2005 - Continues
2005 - ContinuesAmerican Chemical Society
Member
2005 - Continues
2005 - ContinuesEuropean Society of Rheology
Member
2002 - Continues
2002 - ContinuesÇölyakla Yaşam Derneği
Member
2000 - Continues
2000 - ContinuesGıda Teknolojisi Derneği
Member
Scientific Refereeing
February 2015
February 2015Brazilian Journal of Chemical Engineering
SCI Journal
July 2013
July 2013Pamukkale J Eng Sci
National Scientific Refreed Journal
June 2013
June 2013Türk Tarım ve Ormancılık Dergisi, (TÜBİTAK, Baş editör: Prof. Dr. SEBAHATTİN ÖZCAN )
National Scientific Refreed Journal
January 2013
January 2013Analytical Methods
SCI Journal
January 2013
January 2013Food & Function
SCI Journal
January 2013
January 2013Industrial Crops and Products
SCI Journal
December 2012
December 2012Journal of Dairy Science
SCI Journal
April 2011
April 2011LWT - Food Science and Technology (Elsevier, Receiving Editor: Rakesh K. Singh)
SCI Journal
February 2011
February 2011Journal of Food Processing & Technology (OMICS Group, Managing Editor: Prof. Dr. Jozef Kokini)
National Scientific Refreed Journal
January 2011
January 2011Journal of Agricultural and Food Chemistry (Published by ACS publications, Associate Editor:Francisco Tomas-Barberan)
SCI Journal
March 2010
March 2010Journal of Agricultural Science and Technology (Dr.K. Poustini, Editor-in-Chief)
SCI Journal
January 2010
January 2010KSÜ Journal of Natural Sciences,
National Scientific Refreed Journal
February 2009
February 2009Turkish Journal of Fisheries and Aquatic Sciences (TrJFAS, Editor: Dr. Cennet ÜSTÜNDAĞ)
National Scientific Refreed Journal
January 2009
January 2009Food Science and Technology International (SAGE Pablications, Managing Editor: Dr. Remedios MELERO)
SCI Journal
January 2009
January 2009Journal of Agricultural Science and Technology (Dr.K. Poustini, Editor-in-Chief)
SCI Journal
January 2009
January 2009YYU Agriculture Science Journal (Editör: Doç. Dr. Suat ŞENSOY)
National Scientific Refreed Journal
January 2009
January 2009Journal of the Saudi Society of Agricultural Sciences, (Published by Elsevier, Editor: A. Rasoul Mosa Al-Omran)
SCI Journal
January 2009
January 2009Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi (Editör: Doç. Dr. Suat ŞENSOY)
National Scientific Refreed Journal
February 2008
February 2008Journal of the Saudi Society of Agricultural Sciences, (Published by Elsevier, Editor: A. Rasoul Mosa Al-Omran)
SCI Journal
January 2008
January 2008Starch, (Published by Wiley-VCH, Starch Editorial Office Dr. Christine Mayer)
SCI Journal
January 2006
January 2006Hasad Food Journal (Editor: Dr. Alper Önenç)
National Scientific Refreed Journal
January 2006
January 2006Food Hydrocolloids, (Elsevier,Editor: Dr. Stefan Kasapis)
SCI Journal
January 2006
January 2006International Journal of Food Sciences and Nutrition (Editör:Dr.Megan Pratt; Taylor Francis Group)
SCI Journal
March 2005
March 2005British Biotechnology Journal (P. Mondal, Editorial Office, SCIENCEDOMAIN international)
SCI Journal
January 2005
January 2005International Dairy Journal (Elsevier, Editor: Dr. David W. EVERETT)
SCI Journal
January 2005
January 2005Journal of Food Processing and Preservation, (Published by Willey-Blackwell, Editor-in-Chief: Dr. Y. Martin Lo).
SCI Journal
January 2005
January 2005European Journal of Lipid Science and Technology, (Published by Willey-VCH, Editor-in-Chief: Dr. Ines Chyla).
SCI Journal
January 2005
January 2005SDÜ, Fen Bilimleri Enstitüsü Dergisi (Enst. Müd.:Prof.Dr. Remzi KARAGUZEL).
National Scientific Refreed Journal
January 2004
January 2004Food Chemistry (Elsevier, Editor: Dr Paul M. Finglas)
SCI Journal
January 2004
January 2004Journal of Food Process Engineering,(Published by Willey-Blackwell, Editor in Chief: Dr. Elena Castell-Perez)
SCI Journal
January 2004
January 2004Food Additives and Contaminants (Published by:Taylor and Francis Group, Editor :Dr. Elke Anklam).
SCI Journal
January 2003
January 2003Food Science and Technology International (SAGE Pablications, Managing Editor:Dr. Remedios MELERO)
SCI Journal
January 2003
January 2003Journal of Food Biochemistry, (Published by Willey-Blackwell, Managing Editor: Dr. Maurice Marshall)
SCI Journal
January 2003
January 2003Project Supported by Higher Education Institutions
January 2003
January 2003TUBITAK Project
January 2002
January 2002Journal of Texture Studies (Willey- Blackwell, Editor:Dr. Ton van Vliet)
SCI Journal
January 2000
January 2000Analytica Chimica Acta (Elsevier, Editor: Dr. Alan TOWNSHEND)
SCI Journal
Scientific Consultations
2015 - 2020
2015 - 2020Scientific Consultancy
Kayseri Şeker Fabrikası A.Ş
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği , Turkey
2014 - 2016
2014 - 2016Scientific Consultancy
Elit Çikolata A.Ş.
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği , Turkey
2006 - 2014
2006 - 2014Scientific Consultancy
Bayrak Gıda San. Tic. A.Ş
Erciyes University, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Bölümü, Turkey
2011 - 2011
2011 - 2011Scientific Consultancy
Erciyes Üniversitesi Mühendislik Fakültesi Genç Girişimcilik Çalıştayı, Danışman, Kayseri Organize Sanayi, Kayseri
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği , Turkey
Awards
September 2014
September 2014Makale Yayın Birincilik Ödülü
Erciyes Üniversitesi Mühendislik Fakültesi Dekanlığı
November 2013
November 2013Makale Teşvik Ödülü, 2004-2014
TÜBİTAK
October 2013
October 2013Takdir Belgesi
Erciyes Üniversitesi Rektörlük
May 2013
May 2013TÜBİTAK Başarı Hikayesi
TÜBİTAK
May 2009
May 2009Toz Tablet Salça Üretimi
Hacettepe Teknokent, Proje Park 09
November 2006
November 2006Makale Teşvik Ödülü
Erciyes Üniversitesi Mühendislik Fakültesi Dekanlığı,
Edit Congress and Symposium Activities
2018
2018IV International Conference on Food Chemistry and Technology
Attendee
Berlin-Germany
2018
20183rd International Mediterranean Science and Engineering Congress (IMSEC 2018)
Attendee
Adana-Turkey
2017
2017XIXth EuroFoodChem Conference
Attendee
Budapest-Hungary
2016
2016The XVIIth International Congress on Rheology (ICR2016) Aug. 8 - 13, 2016, Japan
Attendee
Kyôto-Japan
2015
2015The 2nd International Conference on Rheology and Modeling of Materials.
Invited Speaker
-Hungary
2015
2015The 2nd International Conference on Rheology and Modeling of Materials.
Attendee
Miskolc-Lillafüred, Macaristan-Hungary
2015
2015III. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir
Attendee
-Turkey
2015
2015The 7th International Symposium on Food Rheology and Structure - ISFRS 2015
Attendee
Zürih, İsviçre-Switzerland
2014
2014The 1st International Conference on Natural Food Hydrocolloids,
Invited Speaker
-Iran
2014
2014The 1st International Conference on Natural Food Hydrocolloids,
Attendee
Mashhad, İran-Iran
2014
2014The 9th Annual European Rheology Conference (AERC 2014)
Attendee
Karlsruhe, Germany-Germany
2013
2013TGDF Gıda Kongresi, 2013, Side, Antalya
Attendee
Side, Antalya-Turkey
2013
2013II. Uluslararası Gıda Ar-Ge Proje Pazarı
Attendee
İzmir-Turkey
2013
2013The firstTurkish International Circle's Workshop on Food Science and Technology
Session Moderator
Kayseri-Turkey
2012
201211th International Symposium on the Maillard Reaction (ISMR)
Attendee
Nancy, France-France
2012
2012ICR 2012 - XVIth International Congress on Rheology
Attendee
Lisbon, Portugal-Portugal
2012
2012I Uluslararası Gıda Ar-Ge Proje Pazarı
Attendee
İzmir-Turkey
2011
20111st International Congress on Food Technology
Attendee
Antalya, Turkey-Turkey
2011
2011TGDF Gıda Kongresi 2011 "global gelecek global iş birliği"
Attendee
ÇEŞME/İZMİR-Turkey
2011
20114th. International Congress on Food and Nutrition
Attendee
Istanbul, Turkey-Turkey
2011
2011Rheology Trends: from nano to macro systems
Attendee
Lisbon, Portugal-Portugal
2011
2011The International Food Congress Novel Approaches in Food Industry
Attendee
Izmir, Turkey-Turkey
2010
2010Kiel Food Science Syposium 2010
Attendee
Kiel, Almanya-Turkey
2010
20101 st International Symposium on ''Traditional Foods from Adriatic to Caucasus''
Attendee
Tekirdağ, Turkey-Turkey
2009
2009II. Geleneksel Gıdalar Sempozyumu
Attendee
VAN-Turkey
2008
2008Türkiye 10. Gıda Kongresi
Attendee
ERZURUM-Turkey
2007
20073 rd. Internatıonal Symposium on Recent Advances in Food Analysis
Attendee
Prague, Czech Republic-Czech Republic
2007
20072 nd. International Congress on Food and Nutrition
Attendee
Istanbul, Turkey-Turkey
2006
20062nd International Congress on Functional Foods and Neutraceuticals
Attendee
Istanbul, Turkey-Turkey
2006
2006X International Scientific Conference: Advance in Technology, Engineering, Analytics and Management of Dairy Industry
Attendee
Olsztyn-Poland
2005
2005IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi
Attendee
İZMİR-Turkey
2005
2005Euro Food Chem XIII
Attendee
Hamburg, Germany-Germany
2005
20051st. International Food and Nutrition Congress
Attendee
Istanbul, Turkey-Turkey
2005
2005Gıda Kongresi
Attendee
İZMİR-Turkey
2004
2004Türkiye 8. Gıda Kongresi
Attendee
BURSA-Turkey
2004
2004International Dairy Symposium
Attendee
Isparta, Turkey-Turkey
2003
20031 st Internatıonal Symposium on Recent Advances in Food Analysis
Attendee
Prague, Czech Republic-Czech Republic
2003
2003III. Gıda Mühendisliği Kongresi
Attendee
ANKARA-Turkey
2003
2003SEYES 2003-Süt Endüstrisinde Yeni Eğilimler Sempozyumu
Attendee
İZMİR-Turkey
2002
20021 st Internatıonal Congress on the Chemistry of Natural Products
Attendee
Trabzon, Turkey-Turkey
2002
2002V. Ulusal Kimya Mühendisliği Kongresi
Attendee
ANKARA-Turkey
2002
2002Türkiye 7. Gıda Kongresi
Attendee
ANKARA-Turkey
1999
19997 th Internatıonal Congress on Agricultural Mechanisation and Energy
Attendee
ADANA-Turkey
1998
1998V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve Ürünleri
Attendee
TEKİRDAĞ-Turkey
1994
1994III. Milli Süt ve Süt Ürünleri Sempozyumu
Attendee
İstanbul-Turkey
Scholarships
2005 - 2005
2005 - 2005Research Scholarship in Berlin Technical Univ. Food Chem. Dept.
University
1984 - 1988
1984 - 1988Lisans Eğitim Bursu
Other Government Agencies
Citations
Total Citations (WOS): 1007
h-index (WOS): 19
Jury Memberships
April-2016
April 2016Associate Professor Exam
Doçentlik Sınavı - ÜAK/ Hacettepe Üniversitesi
March-2016
March 2016Doctorate
Doktora Tez Savunması Jüri Üyeliği, 5 adet - ERÜ Gıda Mühendisliği Anabilimdalı
January-2016
January 2016Academic Staff Examination
Araştırma Görevlisi Sınavı, 10 adet - ERÜ Gıda Mühendisliği Anabilimdalı
January-2016
January 2016Appointment Academic Staff
Akademik Kadroya Atama Jüri Üyeliği, 10 adet - ERÜ Gıda Mühendisliği Anabilimdalı
January-2016
January 2016Post Graduate
Yüksek Lisans Tez Savunması Jüri Üyeliği, 25 adet - ERÜ Gıda Mühendisliği Anabilimdalı
June-2014
June 2014Associate Professor Exam
Doçentlik Jüri Üyeliği - ÜAK/ Süleyman Demirel Üniversitesi
Scientific Research / Working Group Memberships
2018 - 2021
2018 - 2021Tübitak- Tovag Danışma Kurulu Üyesi
www.tubitak.gov.tr
Erciyes University, Turkey
2011 - 2012
2011 - 2012TÜBİTAK Ulusal Gıda Ar-Ge ve Yenilik Stratejisi Odak Grupları
tubitak.gov.tr
ERCİYES ÜNİVERSİTESİ, Turkey
2007 - 2010
2007 - 2010