Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

Journal Of Food Process Engineering, cilt.1, ss.1-11, 2020 (SCI Expanded İndekslerine Giren Dergi) Creative Commons License

The influence of ultrasound on the stability of dairy-based, emulsifier-free emulsions: rheological and morphological aspect

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.244, sa.3, ss.409-421, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.12, ss.535-544, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

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

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.19, sa.6, ss.1391-1400, 2016 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier

Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.8, sa.2, ss.179-188, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Effect of apple fibre on textural and relaxation properties of wheat chips dough

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.8, sa.3, ss.457-472, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Isolated spinal sarcoidosis

SPINE JOURNAL, cilt.15, sa.4, ss.791-792, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.7, sa.3, ss.277-285, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.51, sa.7, ss.1406-1410, 2014 (SCI İndekslerine Giren Dergi) Creative Commons License identifier

Production of high bioactive polyphenols from olive mill waste water pomegranate peel and European cranberrybush Viburnum opulus L juice by preparative MPLC

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, cilt.37, sa.13, ss.1827-1836, 2014 (SSCI İndekslerine Giren Dergi)

HPLC-DAD ANALYSIS TO IDENTIFY THE PHENOLIC PROFILE OF RHODODENDRON HONEYS COLLECTED FROM DIFFERENT REGIONS IN TURKEY

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.17, sa.5, ss.1126-1135, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

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

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.6, sa.1, ss.89-93, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

New approaches to determination of HMF

FOOD CHEMISTRY, cilt.143, ss.367-370, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, cilt.114, sa.10, ss.1217-1224, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.67, sa.1, ss.22-25, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Rheological behaviour and physicochemical properties of kefir with honey

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

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

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.1, ss.19-24, 2007 (SCI İndekslerine Giren Dergi)

Rheological characteristics of some food hydrocolloids processed with gamma irradiation

FOOD HYDROCOLLOIDS, cilt.21, sa.3, ss.392-396, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

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

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.62, sa.2, ss.195-198, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

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

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.62, sa.3, ss.305-307, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Investigation of Element Content of Propolis Different Regions of Anatolia

ACTA ALIMENTARIA, cilt.35, sa.1, ss.127-130, 2006 (SCI İndekslerine Giren Dergi)

Total aflatoxin levels of instant foods in Turkey

ARCHIV FUR LEBENSMITTELHYGIENE, cilt.57, sa.2, ss.55-58, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Rheological properties of some gums-salep mixed solutions

JOURNAL OF FOOD ENGINEERING, cilt.72, sa.3, ss.261-265, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

INVESTIGATION OF PROTEINS IN EWE, GOAT AND COW CHEESES BY GEL ISOELECTRIC FOCUSING

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, ss.203-207, 2006 (SCI İndekslerine Giren Dergi) identifier

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

GRASAS Y ACEITES, cilt.56, sa.4, ss.328-331, 2005 (SCI İndekslerine Giren Dergi) identifier

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

CHEMISTRY OF NATURAL COMPOUNDS, cilt.41, sa.6, ss.724-725, 2005 (SCI İndekslerine Giren Dergi)

Hydroxymethylfurfural content of some commercial whey protein concentrates

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.60, sa.3, ss.309-311, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

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

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.60, sa.1, ss.18-21, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

Rheological properties of reconstituted hot salep beverage

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.7, sa.3, ss.683-691, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

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

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.59, ss.45-47, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

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

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

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, ss.447-454, 1999 (SCI İndekslerine Giren Dergi) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, ss.47-49, 1999 (SCI İndekslerine Giren Dergi) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, ss.51-56, 1999 (SCI İndekslerine Giren Dergi) identifier

Diğer Dergilerde Yayınlanan Makaleler

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

GIDA / THE JOURNAL OF FOOD, cilt.46, sa.1, ss.119-133, 2021 (Diğer Kurumların Hakemli Dergileri)

Determination of HMF in Some Instant Foods and Its Biodegradation by Some Lactic Acid Bacteria in Medium and Food

Annals of Chromatography and Separation Techniques, cilt.1, sa.1, ss.1-4, 2015 (Diğer Kurumların Hakemli Dergileri)

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

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

İlaç ve gıda etkileşimleri I

Packworld, 91, 134-136, cilt.91, ss.134-136, 2011 (Diğer Kurumların Hakemli Dergileri)

Geleceğin ambalajları: Yenilebilir film ve kaplamalar.

Packworld, cilt.12, sa.66, ss.34-36, 2008 (Diğer Kurumların Hakemli Dergileri)

Gıdalarda biyojen aminlerin önemi.

Packworld, cilt.9, sa.53, ss.34-40, 2007 (Diğer Kurumların Hakemli Dergileri)

Pektinin Kolesterol Düzeyine Etkisi.

Packworld, cilt.8, sa.44, ss.124-128, 2005 (Diğer Kurumların Hakemli Dergileri)

Süt Endüstrisinde Katkı Maddeleri Olarak Stabilizatörler.

GIDA, cilt.21, sa.4, ss.252-259, 1996 (Diğer Kurumların Hakemli Dergileri)

Darende de Selekte Edilen Önemli Ceviz Tiplerinde Yağ Asitleri Kompozisyonunun Belirlenmesi Üzerinde Bir Araştırma.

Türk Tarım ve Ormancılık Dergisi., cilt.19, sa.4, ss.299-302, 1995 (Diğer Kurumların Hakemli Dergileri)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Familial Mediterranean fever; looking into ten years' experience

51st Conference of the European-Society-of-Human-Genetics (ESHG) in conjunction with the European Meeting on Psychosocial Aspects of Genetics (EMPAG), Milan, İtalya, 16 - 19 Haziran 2018, cilt.27, ss.903 identifier

Novel Foods-Sustainable food process

International Mersin Symposium, Mersin, Türkiye, 01 Kasım 2018 - 03 Nisan 2019, ss.239

INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER

XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018

Interfaciel rheological properties of mono-digliycerides produced from rendering waste oil and oil/water interface

XIIIth International Conference of Food Physicists, Antalya, Türkiye, 23 - 24 Ekim 2018, ss.131

Kalsiyum Karbonat-Emülgatör Etkileşiminin Ayçiçek Yağı-Su Ara Yüzeyinde Reolojik Değerlendirilmesi

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

Rheological properties of mellorine produced with mono-diglycerides from rendering waste oil

XIIIth International Conference of Food Physicists, Antalya, Türkiye, 23 - 24 Ekim 2018, ss.130

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

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

European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Türkiye, 19 - 22 Nisan 2018, ss.292

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

Effects of Process Parameters on Foam Stability of Kopuk Helva

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

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

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

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

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

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

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

Ultrasound assisted preparation of hazelnut oil in water emulsions

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

Investigation of the Interaction between Flow and Physicochemical properties of Different Food Fibers

18th World Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016, ss.1123

Obtainig monoglyserides by enzymatic estarification from rendering waste oil

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

The effect of ultrasound pre treatment on the dietary fiber production from sugar beet pulp

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

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

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

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

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

The Powder Rheology of Food Fibers Obtained From Squash and Pumpkin

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

Rheological Behavior of Tomato Ketchup: The Effect Stone Pear Dietary Fiber Concentration and Temperature

The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japonya, 8 - 13 Ağustos 2016, ss.180

Rheological Interactions between Food Starch and Biyopolymers

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

Determination of the Flow Properties of Starch with Differeny Origins

The 2nd International Conference on Rheology and Modeling of Materials, Miskolc-Lillafüred, Macaristan, 5 - 09 Ekim 2015, ss.65

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

Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.227

Rheological interaction of natural mic-particle food polymers in different temperatures

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.222

Determination of flow stability of dietary food fibers by using powder rheometer

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.192

Viscosity and powder rheology of a tradational powdered dessert:Incir Uyutması

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, İsviçre, 7 - 11 Haziran 2015, ss.193

Rheological behavior of food hydrocolloids: synergistic effects”

The 1st International Conference on Natural Food Hydrocolloids, Mashhad, İran, 22 - 23 Ekim 2014

Bioactive properties of elderberry flowers (Sambucus niger I.) and black locust acacia flowers (Robinia pseudoacacia) from region of Sivas in Turkey.

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014, ss.265

The sensory properties of prebiotic butter produced with using different dietary fibers.

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014, ss.53

Time Dependent Viscosity Profile of Incir Uyutması Dessert: Effect of Fig Concentration

The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Almanya, 6 - 12 Nisan 2014

Modeling of Rheological Properties of Mellorine Samples by ANN, ANFIS and Combine Design

The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Almanya, 6 - 12 Nisan 2014

The effects of inulin addition on content of 5-HMF and physicochemical properties of the model caramel

11th International Symposium on the Maillard Reaction (ISMR), Fransa, 1 - 04 Eylül 2012

5-Hydroxymethylfurfural (5-HMF) Content of Different Food Groups in Turkey

11th International Symposium on the Maillard Reaction (ISMR), Fransa, 1 - 04 Eylül 2012

Rheological characterisation of rice milk ice cream mix Effect of Temperature

ICR 2012,The XVIth International Congress on Rheology, Portekiz, 1 - 04 Ağustos 2012

Effect of Broccoli Juice on Rheological and Textural Properties of Mellorine

ICR 2012,The XVIth International Congress on Rheology, Portekiz, 1 - 04 Ağustos 2012

Rheologıcal propertİes of the salep drink containing potato or modified potato starch

ICR 2012,The XVIth International Congress on Rheology, Portekiz, 1 - 04 Ağustos 2012

Dynamic and steady rheological properties of hazelnut, pumpkin and gilaburu seeds oils.

ICR 2012,The XVIth International Congress on Rheology, Portekiz, 1 - 04 Ağustos 2012

Effect of different gums on rheological properties of prebiotic yoghurt drink (ayran)

ICR 2012,The XVIth International Congress on Rheology, Portekiz, 1 - 04 Ağustos 2012

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

. 6th International Symposium on Food Rheology and Structure - ISFRS 2012, Zurih, İsviçre, 10 - 13 Nisan 2012

Determination of phenolic profile of rhododendron honeys with HPLC-DAD

First Turkish Congress, Expo and workshop on honey and honeybee products with international participation,, Kayseri, Türkiye, 22 - 26 Şubat 2012, ss.46

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

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

Textural and sensory analyses of cream cheese.

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

Traditional Turkish menengic (Pistacia terebinthus) cofee

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

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

Rheology Trends: from nano to macro systems, Lisbon, Portugal, Eylül 2011, Portekiz, 1 - 04 Eylül 2011, ss.145-148

Steady, dynamic and creep analsis of cheese spread:Effect of different temperatures

Rheology Trends: from nano to macro systems, Lisbon, Portugal, Eylül 2011, Portekiz, 1 - 04 Eylül 2011, ss.141-144

Production of Dietary Fiber From Celery Root and Spinach: Determination of Rheological Properties in Model Ketchup.

The International Food Congress "Novel Approaches in Food Industry., İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.356

Prediction of fatty acid compositions of vegetable oils by adaptive neuro fuzzy inference system based on rheological measurements

International Food Congress-Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.544

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

Effect of fatty acid composition on the dynamic and steady rheological properties of vegetable oils

The International Food Congress "Novel Approaches in Food Industry", Çeşme, İzmir, Türkiye, 1 - 04 Mayıs 2011, ss.82

Application of Different Vegetable and Fruit Dietary Fibers in Model Mayonnaise

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

Comparison of Two Different Artificial Neural Network Models to Estimate the HMF Levels

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.225

Effect of different sugar/acid combinations on rheological properties of caramel samples

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.174

Effect of concentration of inulin on rheological properties of model instant hot chocolate beverage

The International Food Congress "Novel Approaches in Food Industry", Türkiye, 1 - 04 Mayıs 2011, ss.175

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

1st International Congress on Food Technology, Antalya, Türkiye, 3 - 06 Kasım 2010

Production of orange albedo dietary fiber by product and its rheological behavior in mayonnaise model.

1st International Congress on Food Technology, Antalya, Türkiye, 3 - 06 Kasım 2010

New approaches detection of 5-HMF by RP-HPLC in some foods. Antalya, TURKEY, Book of Abstract.

1st International Congress on Food Technology, Antalya TURKEY, Türkiye, 1 - 04 Ekim 2010

Production of orange albedo dietary fiber by product and its rheolocical behavior in mayonnaise model. Book of Abstract.

1st International Congress on Food Technology, Antalya, TURKEY,, Türkiye, 1 - 04 Ekim 2010

Kan Basıncını Düşürücü Süt Kaynaklı Peptitler.

Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2010

Fatty acid composition and some chemical properties of circassian Kashar cheese. Book of Abstract.

Proceedings of the 1 st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, TURKEY,, Türkiye, 1 - 04 Nisan 2010, ss.271

Rheological and optical properties of Köfter

Proceedings of the 1 st International Symposium on ''Traditional Foods From Adriatic to Caucasus. Tekirdağ, TURKEY, Türkiye, 1 - 04 Nisan 2010

Ekstrüzyon Prosesi ile Gıdaların Tekstürizasyonu.

Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008

Mesir Macununun Reolojik Özelliklerinin Belirlenmesi.

Türkiye 10. Gıda Kongresi,, Erzurum, Türkiye, 21 - 23 Mayıs 2008

Biodegradation of 5-(Hydroxymethyl)-2-furfural (HMF) in model foods using some lactic acid bacteria and yeast.

3 rd . International Symposium on Recent Advances in Food Analysis., Prague, Çek Cumhuriyeti, 7 - 09 Kasım 2007

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

2nd.International Congress on Food and Nutrition., İstanbul, Türkiye, 24 - 26 Ekim 2007, ss.255

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

2 nd International Congress on Functional Foods and Neutraceuticals., İstanbul, Türkiye, 4 - 06 Mayıs 2007

The role of dietary fibers on binding heavy metal ions

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

Overview of food applications with inulin and oligofructose

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

5-Hydroxymethylfurfural (HMF) content of some whey powder concentrate in Turkey and Germany.

EURO FOOD CHEM XIII. Proceedings Volume 2, Hamburg, Almanya, 21 - 23 Ekim 2005, ss.619-621

Radyasyon Uygulamasının Gıdaların Sindirilebilirlik Özelliklerine Etkisi

IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi (NBTK-2005), İzmir, Türkiye, 14 - 16 Ekim 2005

Milk protein polymorphism in the population of Holstein cows

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

The Application of High Pressure in Cheese-Making

1st International Food and Nutrition Congress, İstanbul, Türkiye, 15 - 18 Haziran 2005

Technological properties in dairy foods of oligofructose and inulin.

1st International Food and Nutrition Congress, İstanbul, Türkiye, 15 - 18 Haziran 2005

Peyniraltı Suyu Tozu ve Guar Gam Karışımının Reolojik Özellikleri

Gıda Kongresi, İzmir, Türkiye, 19 - 21 Mayıs 2005, ss.478-481

Hazır toz gıda üretiminde kullanılan karıştırıcılar

Gıda Kongresi, İzmir, Türkiye, 19 - 21 Mayıs 2005, ss.79-82

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

International Dairy Symposium,, Isparta, Türkiye, 24 - 28 Mayıs 2004, ss.285-287

Süt ve Ürünlerinin Hydroxymethylfurfural (HMF) İçeriği

Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004

L-Karnitinin İnsan Sağlığı ve Beslenmedeki Önemi

III. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 2 - 04 Ekim 2003, ss.585-598

Gıdalarda Varlığı Yeni Keşfedilen Bir Kanserojen: Akrilamit

III. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 2 - 04 Ekim 2003, ss.345-357

Gıda Üretim Teknolojisinde Bazı Organik Asitlerin Kullanımı ve Önemi

V. Ulusal Kimya Mühendisliği Kongresi, Ankara, Türkiye, 2 - 05 Eylül 2003

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

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

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

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

17. Ulusal Biyokimya Kongresi, Ankara, Türkiye, 24 - 27 Haziran 2002, ss.33

Süt Ürünlerinde Carrageenan. Süt Mikrobiyolojisi ve Katkı Maddeleri.

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

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

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

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

7 th Internatıonal Congress on Agricultural Mechanisation and Energy, Adana, Türkiye, 26 - 27 Mayıs 1999, ss.367-369

Kayseri İli Süt ve Ürünleri Durumu

V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve Ürünleri, Tekirdağ, Türkiye, 21 - 22 Mayıs 1998, ss.394-402

Yogurt İşletmelerinde Alet ve Ekipmanlar

III. Milli Süt ve Süt Ürünleri Sempozyumu, İstanbul, Türkiye, 2 - 03 Haziran 1994, ss.231-245

Kitap & Kitap Bölümleri

Textural Characteristics of Traditional Turkish Foods

Textural Characteristics of World Foods, Katsuyoshi Nishinari, Editör, Wiley, ss.223-234, 2019