Prof. MAHMUT DOĞAN

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

Harran Tarım ve Gıda Bilimleri Dergisi , vol.28, no.2, pp.258-266, 2024 (TRDizin)

8. 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 , vol.250, no.2, pp.547-564, 2024 (SCI-Expanded, Scopus)

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

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

10. 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 , vol.46, no.9, 2023 (SCI-Expanded, Scopus)

11. 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 , vol.16, no.8, pp.1716-1727, 2023 (SCI-Expanded, Scopus)

12. 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 , vol.249, no.3, pp.675-684, 2023 (SCI-Expanded, Scopus)

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

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , vol.38, no.2, pp.331-344, 2023 (TRDizin)

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

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

Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.4, pp.528-537, 2022 (TRDizin)

15. 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 , vol.19, pp.1-10, 2022 (SCI-Expanded, Scopus)

16. 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 , vol.46, pp.1-13, 2022 (SCI-Expanded, Scopus)

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

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

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

ASLAN TÜRKER D., DOĞAN M.

Çukurova Tarım ve Gıda bilimleri , vol.36, no.2, pp.165-176, 2021 (TRDizin)

19. Effects of ultrasound homogenization on the structural and sensorial attributes of ice cream: optimization with Taguchi and data envelopment analysis

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.6, pp.4888-4898, 2021 (SCI-Expanded, Scopus)

20. 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 , vol.247, no.10, pp.2545-2556, 2021 (SCI-Expanded, Scopus) Sustainable Development

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

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.17, no.9, pp.715-725, 2021 (SCI-Expanded, Scopus)

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

Akademik Gıda , vol.19, no.2, pp.159-168, 2021 (TRDizin)

23. 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 , vol.45, no.6, 2021 (SCI-Expanded, Scopus)

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

Cengiz E., Doğan M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.3, 2021 (SCI-Expanded, Scopus)

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

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

26. 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 , vol.247, no.2, pp.453-464, 2021 (SCI-Expanded, Scopus)

27. Determination 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 (TRDizin)

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

HAYTA M., DOĞAN M., ASLAN TÜRKER D.

GIDA , vol.45, no.6, pp.1248-1260, 2020 (TRDizin)

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

Journal of Food Process Engineering , vol.43, no.12, 2020 (SCI-Expanded, Scopus)

30. 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 , vol.275, pp.1-13, 2020 (SCI-Expanded, Scopus) Sustainable Development

31. 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 , vol.13, no.2, pp.1257-1268, 2019 (SCI-Expanded, Scopus) Sustainable Development

32. 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 , vol.344, pp.222-232, 2019 (SCI-Expanded, Scopus)

33. 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 , vol.12, no.2, pp.770-780, 2018 (SCI-Expanded, Scopus)

34. 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 , vol.244, no.3, pp.409-421, 2018 (SCI-Expanded, Scopus)

35. 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 , vol.12, pp.535-544, 2018 (SCI-Expanded, Scopus) Sustainable Development

36. 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 , vol.83, pp.235-242, 2017 (SCI-Expanded, Scopus)

37. 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 , vol.243, no.6, pp.1041-1056, 2017 (SCI-Expanded, Scopus)

38. 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 , vol.243, no.6, pp.1031-1039, 2017 (SCI-Expanded, Scopus)

39. 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 , vol.40, no.2, 2017 (SCI-Expanded, Scopus)

40. 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 , vol.242, no.8, pp.1331-1342, 2016 (SCI-Expanded, Scopus) Sustainable Development

41. Rheological 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 (SCI-Expanded, Scopus)

42. 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 , vol.242, no.6, pp.953-966, 2016 (SCI-Expanded, Scopus)

43. 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 , vol.69, no.2, pp.243-253, 2016 (SCI-Expanded, Scopus)

44. 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 , vol.19, no.4, pp.721-730, 2016 (SCI-Expanded, Scopus)

45. 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 , vol.69, 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 , vol.8, no.2, pp.179-188, 2016 (SCI-Expanded, Scopus)

47. 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 , vol.22, no.1, pp.31-46, 2016 (SCI-Expanded, Scopus)

48. 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 , vol.8, no.3, pp.457-472, 2016 (SCI-Expanded, Scopus)

49. 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 , vol.18, pp.1677-1692, 2015 (SCI-Expanded, Scopus)

50. 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 , vol.52, no.6, pp.3851-3858, 2015 (SCI-Expanded, Scopus)

51. 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 , vol.1, no.1, pp.1-4, 2015 (Peer-Reviewed Journal)

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 , vol.7, no.3, pp.277-285, 2015 (SCI-Expanded, Scopus) Sustainable Development

53. 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 , vol.18, no.4, pp.909-921, 2015 (SCI-Expanded, Scopus)

54. 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 , vol.39, no.1, pp.80-90, 2015 (SCI-Expanded, Scopus, TRDizin)

55. 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 , vol.17, no.8, pp.1655-1667, 2014 (SCI-Expanded, Scopus)

56. 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 , vol.7, pp.45-55, 2014 (SCI-Expanded, Scopus)

57. 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 , vol.37, no.13, pp.1827-1836, 2014 (SCI-Expanded, Scopus)

58. 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 , vol.37, no.13, pp.1827-1836, 2014 (SCI-Expanded, Scopus)

59. 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 , vol.51, no.7, pp.1406-1410, 2014 (SCI-Expanded, Scopus)

60. 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 , vol.17, no.5, pp.1126-1135, 2014 (SCI-Expanded, Scopus)

61. 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 , vol.6, no.1, pp.89-93, 2014 (SCI-Expanded, Scopus) Sustainable Development

62. 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 , vol.32, no.3, pp.258-267, 2014 (SCI-Expanded, Scopus)

63. New approaches to determination of HMF

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

FOOD CHEMISTRY , vol.143, pp.367-370, 2014 (SCI-Expanded, Scopus)

64. 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 , vol.142, pp.423-429, 2014 (SCI-Expanded, Scopus)

65. 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 , vol.238, no.1, pp.47-58, 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 , vol.38, no.5, pp.745-757, 2014 (SCI-Expanded, Scopus, TRDizin)

67. 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 , vol.97, no.1, pp.97-110, 2014 (SCI-Expanded, Scopus)

68. 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 , vol.38, no.6, pp.759-772, 2014 (SCI-Expanded, Scopus, TRDizin)

69. 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 , vol.6, no.11, pp.2974-2985, 2013 (SCI-Expanded, Scopus)

70. 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 , vol.50, pp.137-144, 2013 (SCI-Expanded, Scopus)

71. 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 , vol.6, no.10, pp.2844-2859, 2013 (SCI-Expanded, Scopus)

72. Characterization 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 (SCI-Expanded, Scopus) Sustainable Development

73. 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 , vol.6, no.6, pp.1420-1433, 2013 (SCI-Expanded, Scopus)

74. 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 , vol.236, no.6, pp.1049-1061, 2013 (SCI-Expanded, Scopus)

75. 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 , vol.46, pp.124-131, 2013 (SCI-Expanded, Scopus)

76. 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 , vol.6, no.4, pp.896-908, 2013 (SCI-Expanded, Scopus)

77. Organik 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 (Peer-Reviewed Journal)

78. 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 , vol.6, no.3, pp.783-794, 2013 (SCI-Expanded, Scopus)

79. 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 , vol.6, no.1, pp.259-271, 2013 (SCI-Expanded, Scopus)

80. 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 , vol.7, no.4, pp.329-340, 2012 (SCI-Expanded, Scopus)

81. 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 , vol.114, no.10, pp.1217-1224, 2012 (SCI-Expanded, Scopus) Sustainable Development

82. "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 (SCI-Expanded, Scopus)

83. 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 , vol.61, no.4, pp.181-187, 2012 (SCI-Expanded, Scopus)

84. 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 , vol.67, no.1, pp.22-25, 2012 (SCI-Expanded, Scopus)

85. 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 , vol.8, no.4, 2012 (SCI-Expanded, Scopus)

86. 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 , vol.108, no.2, pp.327-336, 2012 (SCI-Expanded, Scopus)

87. 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 , vol.22, no.6, pp.317-327, 2012 (SCI-Expanded, Scopus)

88. 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 , vol.107, no.2, pp.241-252, 2011 (SCI-Expanded, Scopus)

89. 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 , vol.6, no.4, pp.512-518, 2011 (SCI-Expanded, Scopus)

90. Rheological 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 (SCI-Expanded, Scopus)

91. İlaç ve gıda etkileşimleri I

OBA Ş., DOĞAN M.

Packworld, 91, 134-136 , vol.91, pp.134-136, 2011 (Peer-Reviewed Journal)

92. 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 , vol.66, no.4, pp.398-400, 2011 (SCI-Expanded)

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

Göksel M., DOĞAN M.

Packworld , vol.71, pp.136-142, 2009 (Peer-Reviewed Journal)

94. Geleceğin ambalajları: Yenilebilir film ve kaplamalar.

Cengiz E., DOĞAN M.

Packworld , vol.12, no.66, pp.34-36, 2008 (Peer-Reviewed Journal)

95. Gıdalarda biyojen aminlerin önemi.

Öztürk İ., DOĞAN M.

Packworld , vol.9, no.53, pp.34-40, 2007 (Peer-Reviewed Journal)

96. 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 , vol.10, no.1, pp.19-24, 2007 (SCI-Expanded, Scopus)

97. Rheological 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 (SCI-Expanded, Scopus)

98. Effect 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 (SCI-Expanded, Scopus)

99. Rheological 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 (SCI-Expanded, Scopus)

100. Sensitivity 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 (SCI-Expanded, Scopus) Sustainable Development

101. Investigation 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 (SCI-Expanded, Scopus)

102. 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 , vol.17, no.3, pp.354-366, 2006 (SCI-Expanded, Scopus)

103. 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 , vol.74, no.2, pp.354-358, 2006 (SCI-Expanded, Scopus) Sustainable Development

104. Total 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 (SCI-Expanded, Scopus) Sustainable Development

105. Rheological properties of some gums-salep mixed solutions

Kayacier A., Dogan M.

JOURNAL OF FOOD ENGINEERING , vol.72, no.3, pp.261-265, 2006 (SCI-Expanded, Scopus)

106. 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 , pp.203-207, 2006 (SCI-Expanded, Scopus)

107. Fatty 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 (SCI-Expanded, Scopus)

108. Fatty 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 (SCI-Expanded, Scopus)

109. Pektinin Kolesterol Düzeyine Etkisi.

DOĞAN M.

Packworld , vol.8, no.44, pp.124-128, 2005 (Peer-Reviewed Journal)

110. Determination 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 (SCI-Expanded, Scopus)

111. Hydroxymethylfurfural 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 (SCI-Expanded, Scopus)

112. Rheological properties of reconstituted hot salep beverage

Dogan M., Kayacier A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.7, no.3, pp.683-691, 2004 (SCI-Expanded, Scopus)

113. Effect 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 (SCI-Expanded, Scopus)

114. Liver 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 (SCI-Expanded)

115. Milk 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 (SCI-Expanded, Scopus)

116. 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 , vol.23, pp.447-454, 1999 (SCI-Expanded, Scopus)

117. 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 , vol.23, pp.47-49, 1999 (SCI-Expanded, Scopus)

118. Süt Endüstrisinde Katkı Maddeleri Olarak Stabilizatörler.

DOĞAN M., ŞİMŞEK O., KURULTAY Ş.

GIDA , vol.21, no.4, pp.252-259, 1996 (TRDizin)

119. 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. , vol.19, no.4, pp.299-302, 1995 (Peer-Reviewed Journal)

Papers Presented at Peer-Reviewed Scientific Conferences 141

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, Netherlands, 11 - 15 June 2023, pp.9, (Summary Text)

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, Turkey, 15 - 17 April 2022, pp.248-249, (Summary Text)

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, Turkey, 15 - 17 April 2022, pp.250-251, (Summary Text)

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, Turkey, 9 - 10 March 2022, pp.815-816, (Summary Text)

5. Wheat Bran Fiber Productıon by Pre-Applied Ultrasound Method: Mixed Level Taguchi L18 Orthogonal Array Optimization

Tanrıverdi H., Doğan M., Horzum M.

13. Uluslararası Bilimsel Araştırmalar Kongresi, Ankara, Turkey, 11 - 12 March 2022, pp.111-112, (Summary Text)

6. Investigation 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, (Summary Text)

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

ASLAN D., DOĞAN M.

5th International Congress on Natural and Engineering Sciences, 27 - 30 August 2019, (Full Text)

8. Determination 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, (Full Text)

9. 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 November 2018, (Summary Text)

10. 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 November 2018, (Summary Text)

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 November 2018, (Summary Text)

12. Novel Foods: Sustainable food process

MIANO F. T., DOĞAN M.

Intenational Mersin Symposium, 1 - 03 November 2018, (Full Text)

13. 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, Turkey, 23 - 25 October 2018, (Summary Text)

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

XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)

15. Interfacial 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, (Full Text)

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

ASLAN D., Göksel Saraç M., DOĞAN M.

XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)

17. Protein ve diyet lifi interaksiyonlarının su/yağ ara yüzeyindeki interfacial reolojik özelliklerinin belirlenmesi

3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018, (Full Text)

18. 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 October 2018, (Full Text)

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, Turkey, 23 - 24 October 2018, pp.131, (Full Text)

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

European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018, (Summary Text)

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

European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018, (Summary Text)

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

European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018, (Summary Text)

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

European Conference on Science, Art Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.214-215, (Summary Text)

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

European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.293, (Full Text)

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

European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.213, (Summary Text)

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