Prof. Dr. MAHMUT DOĞAN

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.28, sa.2, ss.258-266, 2024 (TRDizin)

6. A new approach to evaluate mixing time in a V-type powder mixer: Taguchi weighted grey relational analysis

Gürmeriç V., DOĞAN M.

European Food Research and Technology , cilt.250, sa.2, ss.547-564, 2024 (SCI-Expanded, Scopus)

7. Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions

INTERNATIONAL DAIRY JOURNAL , cilt.148, 2024 (SCI-Expanded, Scopus)

8. Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface

ASLAN TÜRKER D., Saraç M. G., DOĞAN M.

Journal of Food Process Engineering , cilt.46, sa.9, 2023 (SCI-Expanded, Scopus)

9. Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil

Cevik K., Horzum M., Alasalvar H., YALÇIN H., DOĞAN M.

Food and Bioprocess Technology , cilt.16, sa.8, ss.1716-1727, 2023 (SCI-Expanded, Scopus)

10. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

GÖKSEL SARAÇ M., ASLAN TÜRKER D., DOĞAN M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.249, sa.3, ss.675-684, 2023 (SCI-Expanded, Scopus)

11. Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , cilt.38, sa.2, ss.331-344, 2023 (TRDizin)

12. Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi

ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.26, sa.4, ss.528-537, 2022 (TRDizin)

13. Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

ASLAN TÜRKER D., DOĞAN M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.19, ss.1-10, 2022 (SCI-Expanded, Scopus)

14. Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid fermented shalgam beverage

Yetiman A. E., Keskin A., Darendeli B. N., Kotil S. E., Ortakcı F., Doğan M.

FOOD BIOSCIENCE , cilt.46, ss.1-13, 2022 (SCI-Expanded, Scopus)

15. Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability

Food and Bioproducts Processing , cilt.132, ss.99-113, 2022 (SCI-Expanded, Scopus)

16. Effects 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 , cilt.15, sa.6, ss.4888-4898, 2021 (SCI-Expanded, Scopus)

17. Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi

Çukurova Tarım ve Gıda bilimleri , cilt.36, sa.2, ss.165-176, 2021 (TRDizin)

18. Interfacial 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., Yetiman A. E., Doğan M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.247, sa.10, ss.2545-2556, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

19. Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.17, sa.9, ss.715-725, 2021 (SCI-Expanded, Scopus)

20. Yağ Türünün Bir Fonksiyonu Olarak Lesitin Adsorbe Edilmiş Yağ/Su Emülsiyonlarının Ara Yüzey Reolojik Özellikleri

Akademik Gıda , cilt.19, sa.2, ss.159-168, 2021 (TRDizin)

21. Encapsulation of mono,-diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

ASLAN TÜRKER D., Dogan M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.6, 2021 (SCI-Expanded, Scopus)

22. Effect of corn starch-hydrocolloid interactions on the rheological properties of coating batters

Cengiz E., Doğan M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.3, 2021 (SCI-Expanded, Scopus)

23. Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.138, 2021 (SCI-Expanded, Scopus)

24. Influence 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 , cilt.247, sa.2, ss.453-464, 2021 (SCI-Expanded, Scopus)

25. Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi

Göksel Saraç M., Aslan Türker D., Doğan M.

GIDA / THE JOURNAL OF FOOD , cilt.46, sa.1, ss.119-133, 2021 (TRDizin)

26. Köpük helva üretim parametrelerinin renk ve yoğunluk özelliklerineetkisi: taguchi matematiksel model optimizasyonu

HAYTA M., DOĞAN M., ASLAN TÜRKER D.

GIDA , cilt.45, sa.6, ss.1248-1260, 2020 (TRDizin)

27. Rheology and microstructure of galactomannan–xanthan gum systems at different pH values

Journal of Food Process Engineering , cilt.43, sa.12, 2020 (SCI-Expanded, Scopus)

28. Effect 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 , cilt.275, ss.1-13, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

29. The 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., Yetiman A. E., Doğan M.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.13, sa.2, ss.1257-1268, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

30. Powder 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 , cilt.344, ss.222-232, 2019 (SCI-Expanded, Scopus)

31. The 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 , cilt.12, sa.2, ss.770-780, 2018 (SCI-Expanded, Scopus)

32. The 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 , cilt.244, sa.3, ss.409-421, 2018 (SCI-Expanded, Scopus)

33. Bioactive 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 , cilt.12, ss.535-544, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

34. Production 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 , cilt.83, ss.235-242, 2017 (SCI-Expanded, Scopus)

35. Investigation 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 , cilt.243, sa.6, ss.1031-1039, 2017 (SCI-Expanded, Scopus)

36. Rheological 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 , cilt.243, sa.6, ss.1041-1056, 2017 (SCI-Expanded, Scopus)

37. Characterization 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 , cilt.40, sa.2, 2017 (SCI-Expanded, Scopus)

38. Incorporation 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 , cilt.242, sa.8, ss.1331-1342, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

39. Rheological Characterization of Binary Combination of Gleditsia triacanthos Gum and Tapioca Starch

Cengiz E., Karaman S., DOĞAN M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.19, sa.6, ss.1391-1400, 2016 (SCI-Expanded, Scopus)

40. A 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 , cilt.242, sa.6, ss.953-966, 2016 (SCI-Expanded, Scopus)

41. Changes 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 , cilt.69, sa.2, ss.243-253, 2016 (SCI-Expanded, Scopus)

42. Exposure 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 , cilt.19, sa.4, ss.721-730, 2016 (SCI-Expanded, Scopus)

43. Stress 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 , cilt.69, 2016 (SCI-Expanded, Scopus)

44. Steady, 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 , cilt.22, sa.1, ss.31-46, 2016 (SCI-Expanded, Scopus)

45. Effect 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 , cilt.8, sa.3, ss.457-472, 2016 (SCI-Expanded, Scopus)

46. Change 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 , cilt.8, sa.2, ss.179-188, 2016 (SCI-Expanded, Scopus)

47. Combination 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 , cilt.18, ss.1677-1692, 2015 (SCI-Expanded, Scopus)

48. Determination 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 , cilt.1, sa.1, ss.1-4, 2015 (Hakemli Dergi)

49. Steady 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 , cilt.52, sa.6, ss.3851-3858, 2015 (SCI-Expanded, Scopus)

50. Classification 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 , cilt.18, sa.4, ss.909-921, 2015 (SCI-Expanded, Scopus)

51. Investigation 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 , cilt.39, sa.1, ss.80-90, 2015 (SCI-Expanded, Scopus, TRDizin)

52. Hydroxymethylfurfural 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 , cilt.7, sa.3, ss.277-285, 2015 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

53. 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)

54. Physicochemical, 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 , cilt.7, ss.45-55, 2014 (SCI-Expanded, Scopus)

55. RECOVERY 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 , cilt.37, sa.13, ss.1827-1836, 2014 (SCI-Expanded, Scopus)

56. Effect 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 , cilt.51, sa.7, ss.1406-1410, 2014 (SCI-Expanded, Scopus)

57. Production 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 , cilt.37, sa.13, ss.1827-1836, 2014 (SCI-Expanded, Scopus)

58. HPLC-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 , cilt.17, sa.5, ss.1126-1135, 2014 (SCI-Expanded, Scopus)

59. 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

60. 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)

61. New approaches to determination of HMF

Oral R. A., Mortas M., DOĞAN M., SARIOĞLU K., Yazici F.

FOOD CHEMISTRY , cilt.143, ss.367-370, 2014 (SCI-Expanded, Scopus)

62. 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)

63. Optimization 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 , cilt.238, sa.1, ss.47-58, 2014 (SCI-Expanded, Scopus)

64. A 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 , cilt.38, sa.6, ss.759-772, 2014 (SCI-Expanded, Scopus, TRDizin)

65. Effects 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 , cilt.142, ss.423-429, 2014 (SCI-Expanded, Scopus)

66. Modeling 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 , cilt.38, sa.5, ss.745-757, 2014 (SCI-Expanded, Scopus, TRDizin)

67. 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)

68. Optimization 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 , cilt.50, ss.137-144, 2013 (SCI-Expanded, Scopus)

69. Application 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 , cilt.6, sa.10, ss.2844-2859, 2013 (SCI-Expanded, Scopus)

70. Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature

Cengiz E., DOĞAN M., Karaman S.

FOOD HYDROCOLLOIDS , cilt.32, sa.2, ss.453-462, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

71. Effect 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 , cilt.236, sa.6, ss.1049-1061, 2013 (SCI-Expanded, Scopus)

72. 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)

73. The 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 , cilt.6, sa.4, ss.896-908, 2013 (SCI-Expanded, Scopus)

74. 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)

75. Optimization 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 , cilt.6, sa.3, ss.783-794, 2013 (SCI-Expanded, Scopus)

76. Organik Asit-fruktoz Model Sisteminde Bazı Fenolik Bileşiklerin HMF Oluşumu Üzerine Etkiler

ORAL R. A., DOĞAN M., SARIOĞLU K.

Gıda Teknolojileri Elektronik Dergisi , cilt.8, sa.2, ss.12-17, 2013 (Hakemli Dergi)

77. The 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 , cilt.6, sa.1, ss.259-271, 2013 (SCI-Expanded, Scopus)

78. 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)

79. Prediction 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 , cilt.114, sa.10, ss.1217-1224, 2012 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

80. "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 , cilt.5, sa.6, ss.2630-2631, 2012 (SCI-Expanded, Scopus)

81. Effect 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 , cilt.61, sa.4, ss.181-187, 2012 (SCI-Expanded, Scopus)

82. 5-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 , cilt.8, sa.4, 2012 (SCI-Expanded, Scopus)

83. 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)

84. 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)

85. Prediction 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 , cilt.67, sa.1, ss.22-25, 2012 (SCI-Expanded, Scopus)

86. 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)

87. Rheological 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 , cilt.6, sa.4, ss.512-518, 2011 (SCI-Expanded, Scopus)

88. Rheological behaviour and physicochemical properties of kefir with honey

Dogan M.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.6, sa.3, ss.327-332, 2011 (SCI-Expanded, Scopus)

89. İlaç ve gıda etkileşimleri I

OBA Ş., DOĞAN M.

Packworld, 91, 134-136 , cilt.91, ss.134-136, 2011 (Hakemli Dergi)

90. Monitoring 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 , cilt.66, sa.4, ss.398-400, 2011 (SCI-Expanded)

91. Beslenmemizde Çikolatanın Rolü ve Çikolata Üretiminde Kullanılan Ambalaj Materyalleri.71: 136-142.

Göksel M., DOĞAN M.

Packworld , cilt.71, ss.136-142, 2009 (Hakemli Dergi)

92. Geleceğin ambalajları: Yenilebilir film ve kaplamalar.

Cengiz E., DOĞAN M.

Packworld , cilt.12, sa.66, ss.34-36, 2008 (Hakemli Dergi)

93. Gıdalarda biyojen aminlerin önemi.

Öztürk İ., DOĞAN M.

Packworld , cilt.9, sa.53, ss.34-40, 2007 (Hakemli Dergi)

94. 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)

95. 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)

96. Rheological and physicochemical characteristics of ice cream mix with molasses in a model system

Dogan M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.62, sa.2, ss.195-198, 2007 (SCI-Expanded, Scopus)

97. Effect of the shelf life on 5-hydroxymethylfurfural content of whey protein concentrates

Dogan M., Oral R. A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.62, sa.3, ss.305-307, 2007 (SCI-Expanded, Scopus)

98. Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients

Yetim H., Sağdıç O., Dogan M., Ockerman H. W.

MEAT SCIENCE , cilt.74, sa.2, ss.354-358, 2006 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

99. Investigation of Element Content of Propolis Different Regions of Anatolia

DOĞAN M., SİLİCİ S., SARAYMEN R., İLHAN İ. Ö.

ACTA ALIMENTARIA , cilt.35, sa.1, ss.127-130, 2006 (SCI-Expanded, Scopus)

100. Using 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 , cilt.17, sa.3, ss.354-366, 2006 (SCI-Expanded, Scopus)

101. Yetim,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 , cilt.74, sa.2, ss.354-358, 2006 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

102. Total aflatoxin levels of instant foods in Turkey

Dogan M., Liman B. C., SAĞDIÇ O.

ARCHIV FUR LEBENSMITTELHYGIENE , cilt.57, sa.2, ss.55-58, 2006 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

103. 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)

104. INVESTIGATION 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 , ss.203-207, 2006 (SCI-Expanded, Scopus)

105. Fatty acid composition of some walnut (Juglans regia L.) cultivars from east Anatolia

Dogan M., AKGÜL A.

GRASAS Y ACEITES , cilt.56, sa.4, ss.328-331, 2005 (SCI-Expanded, Scopus)

106. Fatty acids composition of sumac (Rhus coriaria L.) cultivars from southeast Anatolia.

DOĞAN M., AKGÜL A.

CHEMISTRY OF NATURAL COMPOUNDS , cilt.41, sa.6, ss.724-725, 2005 (SCI-Expanded, Scopus)

107. Pektinin Kolesterol Düzeyine Etkisi.

DOĞAN M., ŞİMŞEK O., KURULTAY Ş.

Packworld , cilt.8, sa.44, ss.124-128, 2005 (Hakemli Dergi)

108. Hydroxymethylfurfural content of some commercial whey protein concentrates

Dogan M., Sienkiewicz T., Oral R. A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.60, sa.3, ss.309-311, 2005 (SCI-Expanded, Scopus)

109. Determination of total phosphorus in milk by near-infrared absorption spectroscopy with laser diode

Dogan M., Sahin U., Ulgen A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.60, sa.1, ss.18-21, 2005 (SCI-Expanded, Scopus)

110. 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)

111. Effect of kappa-carrageenan on bacteria and some characteristics of yoghurt

SAĞDIÇ O., ŞİMŞEK B., ORHAN H., Dogan M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.59, ss.45-47, 2004 (SCI-Expanded, Scopus)

112. Liver L-carnitine biosynthesis in non-pregnant, pregnant and lactating rabbits.

COŞKUN A., DOĞAN M.

Res Commun Mol Pathol Pharmacol , cilt.111, ss.211-223, 2002 (SCI-Expanded)

113. Genetics of milk protein polymorphism and its relation to milk yield traits in Holstein cows

KAYGISIZ A., Dogan M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.23, ss.447-454, 1999 (SCI-Expanded, Scopus)

114. Milk protein polymorphism in the population of Brown Swiss cattle in Turkey

Dogan M., ÜSTDAL M., DEMİRCİ M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.23, ss.51-56, 1999 (SCI-Expanded, Scopus)

115. Relationships between milk yield traits and milk protein polymorphism in Brown Swiss cattle in Turkey

Dogan M., KAYGISIZ A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.23, ss.47-49, 1999 (SCI-Expanded, Scopus)

116. Süt Endüstrisinde Katkı Maddeleri Olarak Stabilizatörler.

GIDA , cilt.21, sa.4, ss.252-259, 1996 (TRDizin)

117. Darende 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. , cilt.19, sa.4, ss.299-302, 1995 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 143

1. Stability, rheology and morphology of O/W emulsion stabilized with PGPR-lecithin

Aslan Türker D., Doğan M.

International Symposium on Food Rheology and Structure (ISFRS), Utrecht, Hollanda, 11 - 15 Haziran 2023, ss.9, (Özet Bildiri)

2. HİNDİBA 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, Türkiye, 15 - 17 Nisan 2022, ss.248-249, (Özet Bildiri)

3. ULTRASONİKASYON DÜŞÜK FREKANS YÖNTEMİNİN UYGULANMASI İLE HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN İNÜLİN LİFİ ÜRETİMİ

Doğan M.

CUKUROVA 8th INTERNATIONAL SCIENTIFIC RESEARCHES CONFERENCE, Adana, Türkiye, 15 - 17 Nisan 2022, ss.250-251, (Özet Bildiri)

4. Tarçın (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, Türkiye, 9 - 10 Mart 2022, ss.815-816, (Özet Bildiri)

5. Ön Uygulamalı UltrasonYöntemı̇ İle Buğday Kepeğı̇ Lı̇fı̇ Üretı̇mı̇ Karışık Sevı̇ ye Taguchi L18 Ortogonal Dı̇zı̇ Optı̇mı̇zasyonu

Tanrıverdi H., Doğan M., Horzum M.

13. Uluslararası Bilimsel Araştırmalar Kongresi, Ankara, Türkiye, 11 - 12 Mart 2022, ss.111-112, (Özet Bildiri)

6. Defne (Laurus nobilis), Karanfil (Syzygium aromaticum) ve Tarçın (Cinnamomum verum) Esansiyel Yağlarından Doğal Antibakteriyel Madde Üretim Potansiyellerinin Araştırılması

Beyaz M. O., Doğan M., Yetiman A. E.

7. ULUSLARARASI BATTALGAZİ BİLİMSEL ÇALIŞMALAR KONGRESİ, Malatya, Türkiye, 28 - 29 Ocak 2022, ss.762-763, (Özet Bildiri)

7. Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders

DOĞAN M., ASLAN D.

7th International Symposium on Innovative Technologies in Engineering and Science, 22 - 24 Kasım 2019, (Tam Metin Bildiri)

8. Aggregation and Caking Processes of Dehydrated Food Powders: Evaluation of the PowderFluidization

Doğan M., Aslan Türker D.

5th International Congress on Natural and Engineering Sciences, 27 - 30 Ağustos 2019, (Tam Metin Bildiri)

9. Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders

7 th International Symposium on Innovative Technologies in Engineering and Science , Şanlıurfa, Türkiye, 22 - 24 Ekim 2019, ss.483-491, (Tam Metin Bildiri)

10. Aggregation 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, Türkiye, 27 - 30 Ağustos 2019, ss.110-116, (Tam Metin Bildiri)

11. Comparison 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 Kasım 2018, (Özet Bildiri)

12. Effect 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 Kasım 2018, (Özet Bildiri)

13. Optimization 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 Kasım 2018, (Özet Bildiri)

14. Novel Foods: Sustainable food process

MIANO F. T., DOĞAN M.

Intenational Mersin Symposium, 1 - 03 Kasım 2018, (Tam Metin Bildiri)

15. Rheological Properties of Mellorine Produced with Mono,-Diglycerides from Rendering Waste Oil

DOĞAN M., Göksel Saraç M., ASLAN D.

XIIIth International Conference of Food Pyhsicists, Türkiye, 23 - 25 Ekim 2018, (Özet Bildiri)

16. INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER

XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018, (Özet Bildiri)

17. INTERFACIAL RHEOLOGICAL PROPERTIES OF MONO-,DIGLYCERIDES PRODUCED FROM RENDERING WASTE OIL IN OIL/WATER INTERFACE

ASLAN D., DOĞAN M., Göksel Saraç M.

XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018, (Özet Bildiri)

18. Interfacial behavior of casein-inulin interactions at the oil and water interfaces

XIIIth International Conference of Food Pyhsicist, 23 - 25 Ekim 2018, (Tam Metin Bildiri)

19. Interfaciel 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, Türkiye, 23 - 24 Ekim 2018, ss.131, (Tam Metin Bildiri)

20. Protein 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 Ekim 2018, (Tam Metin Bildiri)

21. Kalsiyum 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 Ekim 2018, (Tam Metin Bildiri)

22. Effects of Process Parameters on Foam Stability of Kopuk Helva

European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 Nisan 2018, (Özet Bildiri)

23. Effects of Process Parameters on Foam Stability of "Köpük Helva"

European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Türkiye, 19 - 22 Nisan 2018, ss.213, (Özet Bildiri)

24. Determination of Coven Extract and Whey Protein Concentrate Ratio in Sugary Model System

European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 Nisan 2018, (Özet Bildiri)

25. Effects of Some Hydrocolloids on Drainage Rates of Milk Protein Based Food Foams

European Conference on Science, Art Culture (ECSAC 2018), Antalya, Türkiye, 19 - 22 Nisan 2018, ss.214-215, (Özet Bildiri)

26. The Effects of Egg White and Whey Protein Concentrate on Foam Stability

European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Türkiye, 19 - 22 Nisan 2018, ss.293, (Tam Metin Bildiri)

27. The Effects of Egg White and Whey Protein Concentrate on Foam Stablity

European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 Nisan 2018, (Özet Bildiri)

28. AKASYA ZAMKI MİKROENKAPSÜLASYONU İLE ELDE EDİLEN YÜZEY AKTİF MADDELERİN REOLOJİK ÖZELLİKLERİ

İç Anadolu Bölgesi 3.Tarım ve Gıda Kongresi, 26 - 28 Ekim 2017, (Özet Bildiri)

29. Optimization 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 Ekim 2017, (Özet Bildiri)

30. Mitigation of formation of hydroxymethylfurfural (5-hmf) in model systems through tannic acid

ÖZTÜRK G., DOĞAN M.

XIXth EuroFoodChem Conference, 4 - 06 Ekim 2017, (Özet Bildiri)

31. The Steady and oscillatory frequency sweep tests of ultrasound-assisted emulsified O/W emulsion: Taguchi Optimization

3rd INTERNATIONAL CONFERENCE ON RHEOLOGY AND MODELING OF MATERIALS, Miskolc-Lillafüred, Macaristan, 2 - 06 Ekim 2017, ss.53, (Tam Metin Bildiri)

32. Powder Flow Characteristics of Dietary Fiber From Melon, Watermelon Rinds and Potato Peels

Avcı Ş., DOĞAN M.

The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japonya, 8 - 13 Ekim 2016, (Tam Metin Bildiri)

33. Obtainig monoglyserides by enzymatic estarification from rendering waste oil

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016, (Özet Bildiri)

34. The 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, İrlanda, 21 - 25 Ağustos 2016, ss.1129, (Özet Bildiri)

35. Investigation 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, İrlanda, 21 - 25 Ağustos 2016, ss.1123, (Tam Metin Bildiri)

36. The 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, İrlanda, 21 - 25 Ağustos 2016, ss.1115, (Tam Metin Bildiri)

37. Ultrasound assisted preparation of hazelnut oil in water emulsions

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016, (Özet Bildiri)

38. The 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 Ağustos 2016, (Özet Bildiri)

39. The Effect of the 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, 21 - 25 Ağustos 2016, (Özet Bildiri)

40. Ultrasound assisted preparation of hazelnut oil in water emulsions

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016, (Özet Bildiri)

41. The Steady and Dynamic Rheological Properties of Ultrasonically Generated Oil in Water Emulsions

The XVIIth International Congress on Rheology (ICR2016), 8 - 13 Ağustos 2016, (Tam Metin Bildiri)

42. Thermo gelation properties of different hydrocolloid added coating batters: A rheological study.

DOĞAN M., CENGİZ E.

The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japonya, 8 - 13 Ağustos 2016, ss.176, (Tam Metin Bildiri)

43. The Steady and Dynamic Rheological Properties of Ultrasonically Generated oil in water emulsions

The XVIIth International Congress on Rheology (ICR2016),, 8 - 13 Ağustos 2016, (Tam Metin Bildiri)

44. The Powder Rheology of Food Fibers Obtained From Squash and Pumpkin

OSKAYBAŞ B., DOĞAN M.

The XVIIth International Congress on Rheology (ICR2016), 8 - 13 Ağustos 2016, (Tam Metin Bildiri)

45. Rheological 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, Japonya, 8 - 13 Ağustos 2016, ss.180, (Tam Metin Bildiri)

46. Determination 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, Macaristan, 5 - 09 Ekim 2015, ss.65, (Tam Metin Bildiri)

47. Rheological Interactions between Food Starch and Biyopolymers

ASLAN D., GURMERIC V., DOĞAN M.

The 2nd International Conference on Rheology and Modeling of Materials, Miskolc Lillafüred, Macaristan, 5 - 09 Ekim 2015, ss.68, (Özet Bildiri)

48. Rheological Interactions between Food Starch and Biyopolymer

ASLAN D., VİLDAN G., DOĞAN M.

The 2nd International Conference on Rheology and Modeling of Materials, 5 Ekim - 09 Haziran 2015, (Tam Metin Bildiri)

49. Determination of the Flow Properties of Starch with Different Origins

VİLDAN G., ASLAN D., DOĞAN M.

The 2nd International Conference on Rheology and Modeling of Materials, Miskolc-Lillafüred, 5 - 09 Eylül 2015, (Tam Metin Bildiri)

50. Rheological 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, İsviçre, 7 - 11 Haziran 2015, ss.222, (Tam Metin Bildiri)

51. Characterisation 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, İsviçre, 7 - 11 Haziran 2015, ss.227, (Tam Metin Bildiri)

52. Viscosity 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, İsviçre, 7 - 11 Haziran 2015, ss.193, (Tam Metin Bildiri)

53. The effect of ultrasound on the rheological properties of emulsions

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.208, (Tam Metin Bildiri)

54. Determination 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, İsviçre, 7 - 11 Haziran 2015, ss.192, (Tam Metin Bildiri)

55. Rheological 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, İsviçre, 7 - 11 Haziran 2015, ss.212, (Tam Metin Bildiri)

56. Rheological Interaction Of Natural Micro Particle Food Polymers In Different Temperatures

DOĞAN M., ASLAN D., VİLDAN G.

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, 7 - 11 Haziran 2015, (Tam Metin Bildiri)

57. Rheological behavior of food hydrocolloids: synergistic effects”

GÖKSEL SARAÇ M., ASLAN D., DOĞAN M.

The 1st International Conference on Natural Food Hydrocolloids, Mashhad, İran, 22 - 23 Ekim 2014, (Tam Metin Bildiri)

58. Bioactive 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, Türkiye, 14 - 17 Ekim 2014, ss.265, (Özet Bildiri)

59. The 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, Türkiye, 14 - 17 Ekim 2014, ss.53, (Özet Bildiri)

60. Bioactive Properties Of Elderberry Flowers Sambucus Niger L And Black Locust Acacia Flowers Robinia Pseudoacacia From Region Of Sivas In Turkey

ISNFF- 2014 Annual Conference Exhibitionn Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, 13 - 17 Ekim 2014, (Tam Metin Bildiri)

61. Time 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, Almanya, 6 - 12 Nisan 2014, (Özet Bildiri)

62. Interaction 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, Almanya, 6 - 12 Nisan 2014, (Tam Metin Bildiri)

63. 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)

64. Steady 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, Almanya, 6 - 12 Nisan 2014, (Özet Bildiri)

65. Modeling 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, Almanya, 6 - 12 Nisan 2014, (Özet Bildiri)

66. Yenilebilir 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, Türkiye, 10 - 12 Ekim 2012, (Özet Bildiri)

67. 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)

68. 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)

69. 5-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), Fransa, 1 - 04 Eylül 2012, (Tam Metin Bildiri)

70. The 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), Fransa, 1 - 04 Eylül 2012, (Tam Metin Bildiri)

71. Dynamic 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, Portekiz, 1 - 04 Ağustos 2012, (Özet Bildiri) Sürdürülebilir Kalkınma

72. Effect 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, Portekiz, 1 - 04 Ağustos 2012, (Tam Metin Bildiri)

73. Effect 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, Portekiz, 1 - 04 Ağustos 2012, (Özet Bildiri)

74. Rheologıcal 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, Portekiz, 1 - 04 Ağustos 2012, (Tam Metin Bildiri)

75. Rheological 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, Portekiz, 1 - 04 Ağustos 2012, (Tam Metin Bildiri)

76. Analitik hiyerarşi proses (AHP) yöntemi kullanılarak duyusal analiz sonuçlarının değerlendirilmesi.

Ersöz N., Toker Ö., DOĞAN M., Şenyiğit E.

III. Geleneksel Gıdalar Sempozyumu., Konya, Türkiye, 10 - 12 Mayıs 2012, (Özet Bildiri)

77. 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)

78. 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)

79. Determination 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, Türkiye, 22 - 26 Şubat 2012, ss.46, (Özet Bildiri)

80. 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)

81. Textural and sensory analyses of cream cheese.

DOĞAN M., Toker Ö., Ersöz N., Öztürk G.

4th International Congress on Food and Nutrition., İstanbul, Türkiye, 12 - 14 Ekim 2011, (Özet Bildiri)

82. 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)

83. Traditional Turkish menengic (Pistacia terebinthus) cofee

DOĞAN M., Toker Ö. S., Ersöz N. B.

4th. International Congress on Food and Nutrition, Türkiye, 1 - 04 Ekim 2011, ss.42, (Özet Bildiri)

84. 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)

85. Steady, 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, Portekiz, 1 - 04 Eylül 2011, ss.141-144, (Tam Metin Bildiri)

86. Prediction 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, Türkiye, 26 - 29 Mayıs 2011, ss.210, (Özet Bildiri)

87. Production 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, Türkiye, 26 - 29 Mayıs 2011, ss.356, (Özet Bildiri)

88. Prediction 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, Türkiye, 26 - 29 Mayıs 2011, ss.544, (Özet Bildiri)

89. Determination 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", Türkiye, 1 - 04 Mayıs 2011, ss.212, (Özet Bildiri)

90. Application of Different Vegetable and Fruit Dietary Fibers in Model Mayonnaise

Göksel M., DOĞAN M.

The International Food Congress "Novel Approaches in Food Industry, Türkiye, 1 - 04 Mayıs 2011, (Özet Bildiri)

91. Determination of Total Phenolic Content and Antioxidant Activity of The Caucasian Herbal Milky Tea (Rumex Crispus L.)

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.317, (Özet Bildiri)

92. Comparison 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", Türkiye, 1 - 04 Mayıs 2011, ss.225, (Özet Bildiri)

93. Effect 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", Türkiye, 1 - 04 Mayıs 2011, ss.174, (Özet Bildiri)

94. Effect 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", Türkiye, 1 - 04 Mayıs 2011, ss.175, (Özet Bildiri)

95. Effect 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, Türkiye, 1 - 04 Mayıs 2011, ss.82, (Tam Metin Bildiri)

96. Estimation 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", Türkiye, 1 - 04 Mayıs 2011, ss.211, (Özet Bildiri)

97. Production 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, Türkiye, 3 - 06 Kasım 2010, (Tam Metin Bildiri)

98. Synergy effect of some hydrocolloids on rheological properties of model instant hot chocolate beverage.

DOĞAN M., Toker Ö.

1st International Congress on Food Technology, Antalya, Türkiye, 3 - 06 Kasım 2010, (Özet Bildiri)

99. Reduction 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, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

100. Synergy 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,, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

101. Production 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,, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

102. New 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, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

103. Adsorption 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,, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

104. Effects 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, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

105. Production 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,, Türkiye, 1 - 04 Ekim 2010, (Özet Bildiri)

106. Monitoring 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, Türkiye, 1 - 04 Ekim 2010, (Tam Metin Bildiri)

107. 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)

108. Investigation of rheological properties of edible milk ice with vegetable oil. Book of Abstract

KARASU S., DOĞAN M.

Kiel Food Science Syposium, Kiel, Almanya, 1 - 04 Mayıs 2010, (Tam Metin Bildiri)

109. Production of instant pudding with dietary food fibers. Book of Abstract.

Gürmeriç V. E., DOĞAN M.

Kiel Food Science Syposium, Kiel, Almanya, 1 - 04 Mayıs 2010, (Tam Metin Bildiri)

110. Fatty 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,, Türkiye, 1 - 04 Nisan 2010, ss.271, (Tam Metin Bildiri)

111. Rheological 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, Türkiye, 1 - 04 Nisan 2010, (Tam Metin Bildiri)

112. 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)

113. 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)

114. 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)

115. Biodegradation 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, Çek Cumhuriyeti, 7 - 09 Kasım 2007, (Özet Bildiri)

116. 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)

117. Potential effect of prebiotics to reduce the risk of colorectal cancer.

Er V., DOĞAN M.

2 nd International Congress on Functional Foods and Neutraceuticals., İstanbul, Türkiye, 4 - 06 Mayıs 2007, (Özet Bildiri) Sürdürülebilir Kalkınma

118. Overview of food applications with inulin and oligofructose

Demirkan I., DOĞAN M., Sarıoğlu K.

2nd International Congress on Functional Foods and Neutraceuticals, İstanbul, Türkiye, 4 - 06 Mayıs 2006, (Tam Metin Bildiri)

119. The role of dietary fibers on binding heavy metal ions

2nd International Congress on Functional Foods and Neutraceuticals, İstanbul, Türkiye, 4 - 06 Mayıs 2006, (Özet Bildiri)

120. 5-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, Almanya, 21 - 23 Ekim 2005, ss.619-621, (Tam Metin Bildiri)

121. 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)

122. Milk protein polymorphism in the population of Holstein cows

DOĞAN M., Gurcan E., Soysal M.

Euro Food Chem XIII. Proceedings Volume 1., Hamburg, Almanya, 21 - 23 Eylül 2005, ss.172-175, (Özet Bildiri)

123. Technological properties in dairy foods of oligofructose and inulin.

DOĞAN M., Kayacıer A., Oral R.

1st International Food and Nutrition Congress, İstanbul, Türkiye, 15 - 18 Haziran 2005, (Tam Metin Bildiri)

124. The Application of High Pressure in Cheese-Making

Kayacıer A., DOĞAN M.

1st International Food and Nutrition Congress, İstanbul, Türkiye, 15 - 18 Haziran 2005, (Özet Bildiri)

125. Peyniraltı Suyu Tozu ve Guar Gam Karışımının Reolojik Özellikleri

Kayacıer A., DOĞAN M.

Gıda Kongresi, İzmir, Türkiye, 19 - 21 Mayıs 2005, ss.478-481, (Tam Metin Bildiri)

126. 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)

127. 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

128. Süt ve Ürünlerinin Hydroxymethylfurfural (HMF) İçeriği

DOĞAN M., Kayacıer A., Oral R.

Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, (Tam Metin Bildiri)

129. 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)

130. Determination 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, Çek Cumhuriyeti, 5 - 07 Kasım 2003, ss.99, (Özet Bildiri)

131. L-Karnitinin İnsan Sağlığı ve Beslenmedeki Önemi

DOĞAN M., Kayacıer A., Yetim H.

III. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 2 - 04 Ekim 2003, ss.585-598, (Tam Metin Bildiri)

132. 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

133. Gıda Üretim Teknolojisinde Bazı Organik Asitlerin Kullanımı ve Önemi

V. Ulusal Kimya Mühendisliği Kongresi, Ankara, Türkiye, 2 - 05 Eylül 2003, (Özet Bildiri)

134. Brown 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, Türkiye, 22 - 24 Mayıs 2003, ss.879-888, (Özet Bildiri)

135. Doğal Bir Koruyucu Olarak Nisin ve Gıda Sanayinde Kullanımı

SEYES 2003-Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, Türkiye, 22 - 23 Mayıs 2003, ss.413-418, (Tam Metin Bildiri)

136. Neohesperidin DC In Food Products

Proceedings of 1st Internatıonal Congress on the Chemistry of Natural Products, Trabzon, Türkiye, 16 - 19 Ekim 2002, ss.190-195, (Tam Metin Bildiri)

137. The Importance of the Green Tea Extracts in Human Nutrition and Food Technology

1st Internatıonal Congress on The Chemistry of Natural Products, Trabzon, Türkiye, 16 - 19 Ekim 2002, ss.124, (Özet Bildiri)

138. Artificial sweeteners and lipid peroxidation,, Özet Kitabı, P-33, Ankara, TURKEY,

Coşkun A., DOĞAN M., Yılmaz O., Edirne T.

17. Ulusal Biyokimya Kongresi, Ankara, Türkiye, 24 - 27 Haziran 2002, ss.33, (Özet Bildiri)

139. Süt Ürünlerinde Carrageenan. Süt Mikrobiyolojisi ve Katkı Maddeleri.

DOĞAN M., Şimşek B.

VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, Türkiye, 22 - 24 Mayıs 2002, ss.465-472, (Özet Bildiri)

140. Süt Endüstrisinde Aspartam E 951. Süt Mikrobiyolojisi ve Katkı Maddeleri.

DOĞAN M., Boroğlu E.

VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, Türkiye, 01 Ocak 2000, ss.479-487, (Özet Bildiri)

141. The Place and Important of the Milk Receiving Centers in The Dairy Industry In Kayseri