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Publication
263
Open Access
20
UN Sustainable Development Goals
Announcements & Documents
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Education
2005 - 2005
2005 - 2005Post Doctorate
Technische Universitaet Berlin, Institute Of Food Technology And Food Chemistry, , Department of Food Chemistry, Germany
1992 - 1996
1992 - 1996Doctorate
Trakya University, Gıda Mühendisliği, Turkey
1989 - 1991
1989 - 1991Postgraduate
Yüzüncü Yıl Üniversitesi, Gıda Mühendisliği, Turkey
1984 - 1989
1984 - 1989Undergraduate
Ataturk University, Gıda Mühendisliği, Turkey
Dissertations
1996
1996Doctorate
Süt Protein Polimorfizmi ve Polimorfizm İle Sütün Bazı Komponentlerinin İlişkisi
Trakya Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
1991
1991Postgraduate
Ayçiçeği, Ceviz ve Sumak Yağlarının Fiziksel-Kimyasal Özellikleri ve Yağ Asitleri Bileşimi
Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Foreign Languages
B1 Intermediate
B1 IntermediateEnglish
Certificates, Courses and Trainings
2014
2014Anton Paar Merkez, Stuttgart- Interfacial Rheology Course
Education Management and Planning
Anton Paar
2012
2012AB 7. ÇERÇEVE VE HORİZON 2020 PROGRAMI PROJE HAZIRLAMA,
Education Management and Planning
KAYSERİ VALİLİĞİ DIŞ İLİŞKİLER AVRUPA BİRLİĞİ KOOR. VE ORAN
2011
2011Advanced Rheology Course
Education Management and Planning
CENIMET-FCT/UNL , Caparica, Lisbon, PORTUGAL
Academic Positions
2013 - Present
2013 - PresentProfessor
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
2008 - 2013
2008 - 2013Associate Professor
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
1998 - 2008
1998 - 2008Assistant Professor
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
1993 - 1997
1993 - 1997Lecturer
Erciyes University, Safiye Çıkrıkçıoğlu M.Y.O, Gıda işleme
1992 - 1993
1992 - 1993Research Assistant
Trakya University, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Bölümü
1989 - 1991
1989 - 1991Research Assistant
Yüzüncü Yıl Üniversitesi, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Bölümü
Managerial Experience
2016 - 2019
2016 - 2019Academic Performance D. Board Member
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
2013 - 2019
2013 - 2019Head of Department
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
2013 - 2019
2013 - 2019Member of the Faculty Board
Erciyes University, Mühendislik Fakültesi
2013 - 2019
2013 - 2019Faculty Academic Council Member
Erciyes University, Fen Bilimleri Enstitüsü
2003 - 2013
2003 - 2013Deputy Head of Department
Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği
2002 - 2010
2002 - 2010Member of the Faculty Board
Erciyes Üniversitesi, Safiye Çıkrıkcıoğlu Meslek Yüksek Okulu, Gıda Mühendisliği Bölümü
2002 - 2008
2002 - 2008Head of Department
Erciyes Üniversitesi, Safiye Çıkrıkçıoğlu Myo, Gıda Teknolojisi
1998 - 2001
1998 - 2001Head of Department
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği
1998 - 2001
1998 - 2001Faculty Academic Council Member
Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği
Non Academic Experience
2010 - 2020
2010 - 2020Firma Sahibi
Business Establishment Private, Tagem Gıda Analiz Merkezi San. Tic. Ltd. Şti., Erciyes Teknopark Bölgesi, Firma Sahibi
2016 - 2019
2016 - 2019Yönetim Kurulu Başkan Vekili
Technology Development Zone, Erciyes Teknopark, Erciyes Teknopark, Yönetim Kurulu Başkan Vekili
2007 - 2013
2007 - 2013Gıda Alt Komisyon Üyesi
Other Public Institution, Gıda Tarım Ve Hayvancılık Bakanlığı, Süt Ve Süt Ürünleri Alt Komisyon, Gıda Alt Komisyon Üyesi
Courses
Supervised Theses
2025
2025Doctorate
V-Tipi Mikserlerde Toz Gıda Karışımlarını Etkileyen Faktörler: Taguchi, Entropi ve Gri İlişkisel Analiz Yaklaşımı
Doğan M. (Advisor)
V.GÜRMERİÇ(Student)
2024
2024Doctorate
ELMA POSASINDAN PEKTİN EKSTRAKSİYONUNDA İNFRARED DESTEKLİ MİKRODALGA YÖNTEMİNİN KULLANIMI VE EKSTRAKSİYON KOŞULLARININ TAGUCHİ MATEMATİKSEL MODEL İLE OPTİMİZASYONU
Doğan M. (Advisor)
M.HORZUM(Student)
2022
2022Postgraduate
Bazı bitki ekstraktlarından doğal antimikrobiyal madde üretimi
Doğan M., Yetiman A. E. (Co-Advisor)
W.BOUHLEL(Student)
2022
2022Doctorate
ULTRASON DESTEKLİ ALÇAK ÖTEKTİK SOLVENT EKSTRAKSİYON YÖNTEMİ İLE SİYAH/TURUNCU HAVUÇTAN DOĞAL RENK MADDESİ ÜRETİMİ
Doğan M. (Advisor)
D.ASLAN(Student)
2022
2022Postgraduate
Farklı tahıl kepeklerinden ultrasound ön uygulamalı diyet gıda lifi üretimi: Taguchi yöntemi ile optimizasyon
Doğan M. (Advisor)
H.TANRISEVDİ(Student)
2022
2022Postgraduate
Bazı bitki uçucu yağlarından doğal mikrobiyosidal madde üretimi
Doğan M., Yetiman A. E. (Co-Advisor)
M.OKTAY(Student)
2021
2021Postgraduate
Hindiba bitki kökü ve yer elmasından ultrasound yüksek frekans yönteminin uygulanması ile inülin lifi üretimi
Doğan M. (Advisor)
M.Yılmaz(Student)
2021
2021Postgraduate
ULTRASONİKASYON DÜŞÜK FREKANS YÖNTEMİNİN UYGULANMASI İLE HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN İNÜLİN LİFİ ÜRETİMİ
Doğan M. (Advisor)
Ş.Medine(Student)
2021
2021Doctorate
Şekerli ve köpük yapılı modelde süt proteinlerinin köpük özelliklerine etkisi
Doğan M.
M.GÜLDANE(Student)
2021
2021Postgraduate
Şeker Pancarı Posası Selülozu Kullanılarak Üretilen CMC'un Farklı Modifikasyonlarının Eldesi
Doğan M. (Advisor)
S.Sarıdanışment(Student)
2020
2020Postgraduate
Farklı Ekstraksiyon Yöntemleri Kullanılarak Kırmızı Pancardan Sıvı ve Toz Renk Maddesi Elde Edilmesinin Optimizasyonu
Doğan M. (Advisor)
S.Dahi(Student)
2020
2020Doctorate
BAZI SÜT PROTEİN VE REGÜLATÖR GENLERİNİN TEK NÜKLOTİT POLİMORFİZMLERİNİN SÜT VERİMİ VE BİLEŞENLERİ ÜZERİNE ETKİSİ
Doğan M. (Advisor)
A.Yetiman(Student)
2019
2019Doctorate
Ultrason Ön Uygulamalı ve Mikrodalga Kurutma Yöntemi ile Şeker Pancarı Posasından Diyet Gıda Lifi Eldesi
Doğan M. (Advisor)
A.Özgür(Student)
2019
2019Postgraduate
Ultrasound Ön Uygulamasının Şeker Pancarı Posasından Elde Edilen Karboksimetil Selülozun CMC Verim ve Kalitesi Üzerine Etkisi
Doğan M. (Advisor)
F.Bilgili(Student)
2019
2019Postgraduate
Şeker Pancarı Posasından Ultrason Destekli Pektin Eldesinin Taguchi Yöntemi İle Optimizasyonu
Doğan M. (Advisor)
A.Sadi(Student)
2019
2019Postgraduate
Kırmızı pancardan ultrasound ön uygulamalı protein izolatı eldesi
Doğan M. (Advisor)
B.ÇİĞDEM(Student)
2018
2018Postgraduate
Endüstriyel artık olan elma posasından diyet lifi üretimi optimizasyonu ve partikül boyutun teknolojik özelliklere etkisi
DOĞAN M.
M.HORZUM(Student)
2018
2018Postgraduate
Toz ve sıvı kahve beyazlatıcısı üretimi ve taguchi metodu ile reçete optimizasyonu
DOĞAN M.
G.DURMUŞ(Student)
2018
2018Doctorate
Fındık Zurufundan Fenolik Bileşiklerce Zengin Ekstarkt Üretimi Ve Gıda Teknolojisinde Kullanım Olanaklarının Araştırılması
DOĞAN M.
G.ÖZTÜRK(Student)
2018
2018Doctorate
Rendering artık yağlarından emülgatör üretimi ve model gıdalarda arayüzey (interfacial) reolojik uygulamaları
DOĞAN M.
M.Göksel(Student)
2017
2017Postgraduate
Peynir altı suyu protein konsantresi ile zenginleştirilmiş meyve aromalı toz içecek üretimi
DOĞAN M.
T.BOYRAZ(Student)
2016
2016Postgraduate
Çerezlik kabak posası kullanılarak diyet lifi ve pektin üretimi
DOĞAN M.
B.OSKAYBAŞ(Student)
2016
2016Postgraduate
Karpuz, kavun ve patates kabuklarından pektin ve diyet lif üretimi
DOĞAN M.
Ş.AVCI(Student)
2015
2015Postgraduate
Toz İncir Uyutması Tatlısı Üretimi ve Optimizasyonu
DOĞAN M.
S.KALITEKİN(Student)
2015
2015Postgraduate
Ultrason Tekniği İle Farklı Fonksiyonel Yağlar Kullanılarak Yeni Süt Bazlı Emülsiyonların Geliştirilmesi
DOĞAN M.
D.ASLAN(Student)
2014
2014Postgraduate
Beyaz peynir üretiminde randımanı artırıcı hazır toz karışım üretimi
DOĞAN M.
H.Ender(Student)
2013
2013Postgraduate
Organik asit ve şeker model ortamında farklı gamların sinerjik etkilerinin reolojik yönden incelenmesi
DOĞAN M.
A.ÖZTÜRK(Student)
2012
2012Postgraduate
Hazır Toz Salep İçeceği Formülasyonunda Farklı Gam ve Nişasta Etkileşimlerinin Reolojik Yönden İncelenmesi
DOĞAN M.
M.BULUT(Student)
2012
2012Postgraduate
Farklı Gıdalarda 5-HMF Düzeyinin Belirlenmesi ve Riskli Bulunan Gıdaların 5-HMF İçeriğinin Farklı Yöntemler Kullanılarak Azaltılma Olanaklarının Araştırılması
DOĞAN M.
Ö.Said(Student)
2012
2012Postgraduate
Bazı sebze sularının bitkisel yağlı sütlü buz üretiminde kullanımının fiziksel, kimyasal, fonksiyonel ve reolojik yönden incelenmesi
DOĞAN M.
G.ÖZTÜRK(Student)
2011
2011Postgraduate
Farklı Gıda Lif Kaynaklarının Arastırılması, Üretimi, Kimyasal Karakterizasyonu ve Model Olarak Seçilen Bazı Ürünlerde Kullanım Olanakları
DOĞAN M.
M.GÖKSEL(Student)
2011
2011Doctorate
Bitkisel kaynaklı fenolik partiküllerin üretilmesi ve bazı fenolik bileşiklerin, ekstrelerin Maillard reaksiyon ürünleri üzerine etkilerinin incelenmesi
DOĞAN M.
R.Alper(Student)
2010
2010Postgraduate
Standart 5-HMF tayin yönteminde kullanılan ısıl işlem ve asit uygulamasının etkisinin belirlenmesi
DOĞAN M. (Co-Advisor)
M.MORTAŞ(Student)
2010
2010Postgraduate
Yabani keçiboynuzu (gledıtsıa trıacanthos) çekirdeklerinden gam üretimi ve bazı gamlar ile sinerjik etkilerinin reolojik yönden incelenmesi
DOĞAN M.
E.CENGİZ(Student)
2009
2009Postgraduate
Bazı Stabilizatörler ile Zeytin yağı, Soya Yağı Kullanılarak Yenilebilir Sütlü Buzun Reolojik Özelliklerinin Optimizasyonu
DOĞAN M.
S.KARASU(Student)
2008
2008Postgraduate
Tereyağına probiyotik kültür ve lif ilavesi ile fonksiyonel özellik kazandırılması
DOĞAN M.
Y.KESLER(Student)
2006
2006Postgraduate
Süt bazlı gıdalarda Hidroksimetilfurfural (HMF) içeriğinin saptanması, depolama esnasındaki değişimi, azaltılmasına yönelik olanakların araştırılması
DOĞAN M.
R.Alper(Student)
Articles
All (117)
SCI-E, SSCI, AHCI (101)
SCI-E, SSCI, AHCI, ESCI (101)
Scopus (99)
TRDizin (11)
Other Publications (8)
2025
20251. Examining the possibility of producing natural microbicides and antioxidant agents for food and cosmetic uses from the essential oils of Laurus nobilis (laurel), Syzygium aromaticum (clove), and Cinnamomum verum (cinnamon)
Beyaz M. O., Yetiman A. E., Doğan M., Horzum M.
FOOD BIOSCIENCE
, no.69, pp.1-11, 2025 (SCI-Expanded, Scopus)
2025
20252. Pangenome Analysis and Genome-Guided Probiotic Evaluation of Cyclic Dipeptides Producing Levilactobacillus brevis DY55bre Strain from a Lactic Acid Fermented Shalgam to Assess Its Metabolic, Probiotic Potentials, and Cytotoxic Effects on Colorectal Cancer Cells
Yetiman A. E., Horzum M., Kanbur E., Çadir M., Bahar D., Gürbüz Ş., et al.
Probiotics and Antimicrobial Proteins
, 2025 (SCI-Expanded, Scopus)
2024
20243. Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder
ASLAN TÜRKER D., Sarac M. G., DOĞAN M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.250, no.10, pp.2659-2668, 2024 (SCI-Expanded, Scopus)
2024
20244. Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods
ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.
International Journal of Food Engineering
, vol.20, no.6, pp.451-461, 2024 (SCI-Expanded, Scopus)
2024
20245. The influence of anti-caking agents on powder flow properties of ready-to-drink coffee during storage
Aslan Türker D., Göksel Saraç M., Doğan M.
Harran Tarım ve Gıda Bilimleri Dergisi , vol.28, no.2, pp.258-266, 2024 (TRDizin)
2024
20246. 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)
2024
20247. Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions
ASLAN TÜRKER D., GÖKSEL SARAÇ M., DOĞAN M.
INTERNATIONAL DAIRY JOURNAL
, vol.148, 2024 (SCI-Expanded, Scopus)
2023
20238. 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)
2023
20239. 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)
2023
202310. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties
Aslan Türker D., Göksel Saraç M., Doğan M.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.249, no.3, pp.675-684, 2023 (SCI-Expanded, Scopus)
2023
202311. Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi
GÖKSEL SARAÇ M., ASLAN TÜRKER D., DOĞAN M.
Çukurova Tarım ve Gıda bilimleri dergisi (Online) , vol.38, no.2, pp.331-344, 2023 (TRDizin)
2022
202212. 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)
2022
202213. 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., Göksel Saraç M., Doğan M.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.19, pp.1-10, 2022 (SCI-Expanded, Scopus)
2022
202214. 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)
2022
202215. Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability
ASLAN TÜRKER D., DOĞAN M.
Food and Bioproducts Processing
, vol.132, pp.99-113, 2022 (SCI-Expanded, Scopus)
2021
202116. 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
, vol.15, no.6, pp.4888-4898, 2021 (SCI-Expanded, Scopus)
2021
202117. Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi
Aslan Türker D., Göksel Saraç M., Doğan M.
Çukurova Tarım ve Gıda bilimleri , vol.36, no.2, pp.165-176, 2021 (TRDizin)
2021
202118. 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)
2021
202119. Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
GÖKSEL SARAÇ M., DOĞAN M.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
, vol.17, no.9, pp.715-725, 2021 (SCI-Expanded, Scopus)
2021
202120. Yağ Türünün Bir Fonksiyonu Olarak Lesitin Adsorbe Edilmiş Yağ/Su Emülsiyonlarının Ara Yüzey Reolojik Özellikleri
Aslan Türker D., Göksel Saraç M., Doğan M.
Akademik Gıda , vol.19, no.2, pp.159-168, 2021 (TRDizin)
2021
202121. Encapsulation of mono,-diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties
GÖKSEL SARAÇ M., DOĞAN M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol.45, no.6, 2021 (SCI-Expanded, Scopus)
2021
202122. 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)
2021
202123. Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots
ASLAN TÜRKER D., Dogan M.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.138, 2021 (SCI-Expanded, Scopus)
2021
202124. 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)
2021
202125. 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)
2020
202026. Köpük helva üretim parametrelerinin renk ve yoğunluk özelliklerineetkisi: taguchi matematiksel model optimizasyonu
GÜLDANE M., DOĞAN M.
GIDA , vol.45, no.6, pp.1248-1260, 2020 (TRDizin)
2020
202027. Rheology and microstructure of galactomannan–xanthan gum systems at different pH values
HAYTA M., DOĞAN M., ASLAN TÜRKER D.
Journal of Food Process Engineering
, vol.43, no.12, 2020 (SCI-Expanded, Scopus)
2020
202028. 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)
2019
201929. 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)
2019
201930. 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)
2018
201831. 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)
2018
201832. 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)
2018
201833. 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)
2017
201734. 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)
2017
201735. 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)
2017
201736. 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)
2017
201737. 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)
2016
201638. 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)
2016
201639. 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)
2016
201640. 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)
2016
201641. 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)
2016
201642. 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)
2016
201643. 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)
2016
201644. 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)
2016
201645. 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)
2016
201646. 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)
2015
201547. 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)
2015
201548. 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)
2015
201549. 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)
2015
201550. 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)
2015
201551. 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)
2015
201552. 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)
2014
201453. 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)
2014
201454. 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)
2014
201455. 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)
2014
201456. 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)
2014
201457. 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)
2014
201458. 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)
2014
201459. 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)
2014
201460. 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)
2014
201461. 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)
2014
201462. 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)
2014
201463. 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)
2014
201464. 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)
2014
201465. 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)
2014
201466. 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)
2013
201367. 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)
2013
201368. 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)
2013
201369. 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)
2013
201370. 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)
2013
201371. 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)
2013
201372. 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)
2013
201373. 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)
2013
201374. 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)
2013
201375. 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)
2013
201376. 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)
2013
201377. 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)
2012
201278. 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)
2012
201279. 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)
2012
201280. "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)
2012
201281. 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)
2012
201282. 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)
2012
201283. 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)
2012
201284. 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)
2012
201285. 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)
2011
201186. 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)
2011
201187. 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)
2011
201188. 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)
2011
201189. İlaç ve gıda etkileşimleri I
OBA Ş., DOĞAN M.
Packworld, 91, 134-136 , vol.91, pp.134-136, 2011 (Peer-Reviewed Journal)
2011
201190. 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)
2009
200991. 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)
2008
200892. Geleceğin ambalajları: Yenilebilir film ve kaplamalar.
Cengiz E., DOĞAN M.
Packworld , vol.12, no.66, pp.34-36, 2008 (Peer-Reviewed Journal)
2007
200793. Gıdalarda biyojen aminlerin önemi.
Öztürk İ., DOĞAN M.
Packworld , vol.9, no.53, pp.34-40, 2007 (Peer-Reviewed Journal)
2007
200794. 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)
2007
200795. 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)
2007
200796. 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)
2007
200797. 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)
2006
200698. 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)
2006
200699. 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)
2006
2006100. 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)
2006
2006101. 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)
2006
2006102. 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)
2006
2006103. 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)
2006
2006104. 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)
2005
2005105. 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)
2005
2005106. 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)
2005
2005107. Pektinin Kolesterol Düzeyine Etkisi.
DOĞAN M.
Packworld , vol.8, no.44, pp.124-128, 2005 (Peer-Reviewed Journal)
2005
2005108. 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)
2005
2005109. 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)
2004
2004110. 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)
2004
2004111. 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)
2002
2002112. 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)
1999
1999113. 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)
1999
1999114. 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)
1999
1999115. 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)
1996
1996116. Süt Endüstrisinde Katkı Maddeleri Olarak Stabilizatörler.
DOĞAN M., ŞİMŞEK O., KURULTAY Ş.
GIDA , vol.21, no.4, pp.252-259, 1996 (TRDizin)
1995
1995117. 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
2023
20231. 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)
2022
20222. 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)
2022
20223. 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)
2022
20224. 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)
2022
20225. 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)
2022
20226. 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)
2019
20197. 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 November 2019, (Full Text)
2019
20198. 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)
2019
20199. 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)
2019
201910. 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, Turkey, 27 - 30 August 2019, pp.110-116, (Full Text)
2018
201811. 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)
2018
201812. 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)
2018
201813. 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)
2018
201814. Novel Foods: Sustainable food process
MIANO F. T., DOĞAN M.
Intenational Mersin Symposium, 1 - 03 November 2018, (Full Text)
2018
201815. Rheological Properties of Mellorine Produced with Mono,-Diglycerides from Rendering Waste Oil
GÖKSEL SARAÇ M., DOĞAN M.
XIIIth International Conference of Food Pyhsicists, Turkey, 23 - 25 October 2018, (Summary Text)
2018
201816. INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER
DOĞAN M., Göksel Saraç M., ASLAN D.
XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)
2018
201817. INTERFACIAL RHEOLOGICAL PROPERTIES OF MONO-,DIGLYCERIDES PRODUCED FROM RENDERING WASTE OIL IN OIL/WATER INTERFACE
GÖKSEL SARAÇ M., DOĞAN M.
XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)
2018
201818. 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)
2018
201819. 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)
2018
201820. 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 October 2018, (Full Text)
2018
201821. 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)
2018
201822. Effects of Process Parameters on Foam Stability of Kopuk Helva
GÜLDANE M., DOĞAN M.
European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018, (Summary Text)
2018
201823. Effects of Process Parameters on Foam Stability of "Köpük Helva"
GÜLDANE M., DOĞAN M.
European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.213, (Summary Text)
2018
201824. Determination of Coven Extract and Whey Protein Concentrate Ratio in Sugary Model System
GÜLDANE M., DOĞAN M.
European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018, (Summary Text)
2018
201825. Effects of Some Hydrocolloids on Drainage Rates of Milk Protein Based Food Foams
GÜLDANE M., DOĞAN M.
European Conference on Science, Art Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.214-215, (Summary Text)
2018
201826. The Effects of Egg White and Whey Protein Concentrate on Foam Stability
GÜLDANE M., DOĞAN M.
European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 19 - 22 April 2018, pp.293, (Full Text)
2018
201827. The Effects of Egg White and Whey Protein Concentrate on Foam Stablity
GÜLDANE M., DOĞAN M.
European Conference on Science, Art Culture (ECSAC 2018), 19 - 22 April 2018, (Summary Text)
2017
201728. AKASYA ZAMKI MİKROENKAPSÜLASYONU İLE ELDE EDİLEN YÜZEY AKTİF MADDELERİN REOLOJİK ÖZELLİKLERİ
GÖKSEL SARAÇ M., DOĞAN M.
İç Anadolu Bölgesi 3.Tarım ve Gıda Kongresi, 26 - 28 October 2017, (Summary Text)
2017
201729. 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 October 2017, (Summary Text)
2017
201730. Mitigation of formation of hydroxymethylfurfural (5-hmf) in model systems through tannic acid
ÖZTÜRK G., DOĞAN M.
XIXth EuroFoodChem Conference, 4 - 06 October 2017, (Summary Text)
2017
201731. The Steady and oscillatory frequency sweep tests of ultrasound-assisted emulsified O/W emulsion: Taguchi Optimization
ASLAN D., DOĞAN M.
3rd INTERNATIONAL CONFERENCE ON RHEOLOGY AND MODELING OF MATERIALS, Miskolc-Lillafüred, Hungary, 2 - 06 October 2017, pp.53, (Full Text)
2016
201632. 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, Japan, 8 - 13 October 2016, (Full Text)
2016
201633. Obtainig monoglyserides by enzymatic estarification from rendering waste oil
GÖKSEL SARAÇ M., DOĞAN M.
18th World Congress of Food Science and Technology, 21 - 25 August 2016, (Summary Text)
2016
201634. 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, Ireland, 21 - 25 August 2016, pp.1129, (Summary Text)
2016
201635. 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, Ireland, 21 - 25 August 2016, pp.1123, (Full Text)
2016
201636. 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, Ireland, 21 - 25 August 2016, pp.1115, (Full Text)
2016
201637. Ultrasound assisted preparation of hazelnut oil in water emulsions
ASLAN D., DOĞAN M.
18th World Congress of Food Science and Technology, 21 - 25 August 2016, (Summary Text)
2016
201638. 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 August 2016, (Summary Text)
2016
201639. 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 August 2016, (Summary Text)
2016
201640. Ultrasound assisted preparation of hazelnut oil in water emulsions
ASLAN D., DOĞAN M.
18th World Congress of Food Science and Technology, 21 - 25 August 2016, (Summary Text)
2016
201641. The Steady and Dynamic Rheological Properties of Ultrasonically Generated Oil in Water Emulsions
ASLAN D., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016), 8 - 13 August 2016, (Full Text)
2016
201642. Thermo gelation properties of different hydrocolloid added coating batters: A rheological study.
DOĞAN M., CENGİZ E.
The XVIIth International Congress on Rheology (ICR2016), Kyoto, Japan, 8 - 13 August 2016, pp.176, (Full Text)
2016
201643. The Steady and Dynamic Rheological Properties of Ultrasonically Generated oil in water emulsions
ASLAN D., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016),, 8 - 13 August 2016, (Full Text)
2016
201644. The Powder Rheology of Food Fibers Obtained From Squash and Pumpkin
OSKAYBAŞ B., DOĞAN M.
The XVIIth International Congress on Rheology (ICR2016), 8 - 13 August 2016, (Full Text)
2016
201645. 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, Japan, 8 - 13 August 2016, pp.180, (Full Text)
2015
201546. 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, Hungary, 5 - 09 October 2015, pp.65, (Full Text)
2015
201547. 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, Hungary, 5 - 09 October 2015, pp.68, (Summary Text)
2015
201548. Rheological Interactions between Food Starch and Biyopolymer
ASLAN D., VİLDAN G., DOĞAN M.
The 2nd International Conference on Rheology and Modeling of Materials, 5 October - 09 June 2015, (Full Text)
2015
201549. 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 September 2015, (Full Text)
2015
201550. 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, Switzerland, 7 - 11 June 2015, pp.222, (Full Text)
2015
201551. 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, Switzerland, 7 - 11 June 2015, pp.227, (Full Text)
2015
201552. 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, Switzerland, 7 - 11 June 2015, pp.193, (Full Text)
2015
201553. The effect of ultrasound on the rheological properties of emulsions
ASLAN D., DOĞAN M.
The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.208, (Full Text)
2015
201554. 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, Switzerland, 7 - 11 June 2015, pp.192, (Full Text)
2015
201555. 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, Switzerland, 7 - 11 June 2015, pp.212, (Full Text)
2015
201556. 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 June 2015, (Full Text)
2014
201457. Rheological behavior of food hydrocolloids: synergistic effects”
DOĞAN M.
The 1st International Conference on Natural Food Hydrocolloids, Mashhad, Iran, 22 - 23 October 2014, (Full Text)
2014
201458. 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, Turkey, 14 - 17 October 2014, pp.265, (Summary Text)
2014
201459. 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, Turkey, 14 - 17 October 2014, pp.53, (Summary Text)
2014
201460. Bioactive Properties Of Elderberry Flowers Sambucus Niger L And Black Locust Acacia Flowers Robinia Pseudoacacia From Region Of Sivas In Turkey
GÖKSEL SARAÇ M., ASLAN D., DOĞAN M.
ISNFF- 2014 Annual Conference Exhibitionn Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, 13 - 17 October 2014, (Full Text)
2014
201461. 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, Germany, 6 - 12 April 2014, (Summary Text)
2014
201462. 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, Germany, 6 - 12 April 2014, (Full Text)
2014
201463. 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, Germany, 6 - 12 April 2014, (Summary Text)
2014
201464. 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, Germany, 6 - 12 April 2014, (Summary Text)
2014
201465. 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, Germany, 6 - 12 April 2014, (Summary Text)
2012
201266. 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, Turkey, 10 - 12 October 2012, (Summary Text)
2012
201267. Pekmez ve Tahin Karışım Modelinin Viskoelastik Özelliklerinin Belirlenmesi.
DOĞAN M., Ersöz N., Karaman S., Toker Ö., Kayacıer A.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, (Summary Text)
2012
201268. 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, Turkey, 1 - 04 October 2012, pp.184, (Full Text)
2012
201269. 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), France, 1 - 04 September 2012, (Full Text)
2012
201270. 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), France, 1 - 04 September 2012, (Full Text)
2012
201271. 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, Portugal, 1 - 04 August 2012, (Summary Text)
2012
201272. 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, Portugal, 1 - 04 August 2012, (Full Text)
2012
201273. 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, Portugal, 1 - 04 August 2012, (Summary Text)
2012
201274. 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, Portugal, 1 - 04 August 2012, (Full Text)
2012
201275. 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, Portugal, 1 - 04 August 2012, (Full Text)
2012
201276. Analitik hiyerarşi proses (AHP) yöntemi kullanılarak duyusal analiz sonuçlarının değerlendirilmesi.
Ersöz N., Toker Ö., DOĞAN M., Şenyiğit E.
III. Geleneksel Gıdalar Sempozyumu., Konya, Turkey, 10 - 12 May 2012, (Summary Text)
2012
201277. 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, Switzerland, 10 - 13 April 2012, (Summary Text)
2012
201278. 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, Switzerland, 1 - 04 April 2012, pp.267, (Full Text)
2012
201279. 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, Turkey, 22 - 26 February 2012, pp.46, (Summary Text)
2011
201180. 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, Turkey, 12 - 14 October 2011, (Summary Text)
2011
201181. Textural and sensory analyses of cream cheese.
DOĞAN M., Toker Ö., Ersöz N., Öztürk G.
4th International Congress on Food and Nutrition., İstanbul, Turkey, 12 - 14 October 2011, (Summary Text)
2011
201182. 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, Turkey, 12 - 14 October 2011, (Summary Text)
2011
201183. Traditional Turkish menengic (Pistacia terebinthus) cofee
DOĞAN M., Toker Ö. S., Ersöz N. B.
4th. International Congress on Food and Nutrition, Turkey, 1 - 04 October 2011, pp.42, (Summary Text)
2011
201184. 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, Portugal, 1 - 04 September 2011, pp.145-148, (Full Text)
2011
201185. 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, Portugal, 1 - 04 September 2011, pp.141-144, (Full Text)
2011
201186. 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, Turkey, 26 - 29 May 2011, pp.210, (Summary Text)
2011
201187. 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, Turkey, 26 - 29 May 2011, pp.356, (Summary Text)
2011
201188. 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, Turkey, 26 - 29 May 2011, pp.544, (Summary Text)
2011
201189. 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", Turkey, 1 - 04 May 2011, pp.212, (Summary Text)
2011
201190. Application of Different Vegetable and Fruit Dietary Fibers in Model Mayonnaise
Göksel M., DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry, Turkey, 1 - 04 May 2011, (Summary Text)
2011
201191. Determination of Total Phenolic Content and Antioxidant Activity of The Caucasian Herbal Milky Tea (Rumex Crispus L.)
DOĞAN M.
The International Food Congress "Novel Approaches in Food Industry", Turkey, 1 - 04 May 2011, pp.317, (Summary Text)
2011
201192. 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", Turkey, 1 - 04 May 2011, pp.225, (Summary Text)
2011
201193. 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", Turkey, 1 - 04 May 2011, pp.174, (Summary Text)
2011
201194. 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", Turkey, 1 - 04 May 2011, pp.175, (Summary Text)
2011
201195. 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, Turkey, 1 - 04 May 2011, pp.82, (Full Text)
2011
201196. 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", Turkey, 1 - 04 May 2011, pp.211, (Summary Text)
2010
201097. 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, Turkey, 3 - 06 November 2010, (Full Text)
2010
201098. 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, Turkey, 3 - 06 November 2010, (Summary Text)
2010
201099. 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, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010100. 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,, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010101. 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,, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010102. 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, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010103. 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,, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010104. 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, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010105. 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,, Turkey, 1 - 04 October 2010, (Summary Text)
2010
2010106. 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, Turkey, 1 - 04 October 2010, (Full Text)
2010
2010107. Kan Basıncını Düşürücü Süt Kaynaklı Peptitler.
Kesler Y., DOĞAN M., Karaman S., Kayacıer A.
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2010, (Summary Text)
2010
2010108. Investigation of rheological properties of edible milk ice with vegetable oil. Book of Abstract
KARASU S., DOĞAN M.
Kiel Food Science Syposium, Kiel, Germany, 1 - 04 May 2010, (Full Text)
2010
2010109. Production of instant pudding with dietary food fibers. Book of Abstract.
Gürmeriç V. E., DOĞAN M.
Kiel Food Science Syposium, Kiel, Germany, 1 - 04 May 2010, (Full Text)
2010
2010110. 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,, Turkey, 1 - 04 April 2010, pp.271, (Full Text)
2010
2010111. 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, Turkey, 1 - 04 April 2010, (Full Text)
2009
2009112. Geleneksel olarak üretilen kuşburnu (Rosa canina L.) marmeladının reolojik özelliklerinin belirlenmesi.
DOĞAN M., Kayacıer A., Y K., Karaman S.
II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, (Summary Text)
2008
2008113. Ekstrüzyon Prosesi ile Gıdaların Tekstürizasyonu.
Kesler Y., Karaman S., DOĞAN M., Kayacıer A.
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, (Summary Text)
2008
2008114. Mesir Macununun Reolojik Özelliklerinin Belirlenmesi.
Karaman S., Kesler Y., Kayacıer A., DOĞAN M.
Türkiye 10. Gıda Kongresi,, Erzurum, Turkey, 21 - 23 May 2008, (Full Text)
2007
2007115. 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, Czech Republic, 7 - 09 November 2007, (Summary Text)
2007
2007116. 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, Turkey, 24 - 26 October 2007, pp.255, (Summary Text)
2007
2007117. 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, Turkey, 4 - 06 May 2007, (Summary Text)
2006
2006118. Overview of food applications with inulin and oligofructose
DOĞAN M.
2nd International Congress on Functional Foods and Neutraceuticals, İstanbul, Turkey, 4 - 06 May 2006, (Full Text)
2006
2006119. The role of dietary fibers on binding heavy metal ions
Demirkan I., DOĞAN M., Sarıoğlu K.
2nd International Congress on Functional Foods and Neutraceuticals, İstanbul, Turkey, 4 - 06 May 2006, (Summary Text)
2005
2005120. 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, Germany, 21 - 23 October 2005, pp.619-621, (Full Text)
2005
2005121. Radyasyon Uygulamasının Gıdaların Sindirilebilirlik Özelliklerine Etkisi
Kayacıer A., DOĞAN M.
IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi (NBTK-2005), İzmir, Turkey, 14 - 16 October 2005, (Summary Text)
2005
2005122. Milk protein polymorphism in the population of Holstein cows
DOĞAN M., Gurcan E., Soysal M.
Euro Food Chem XIII. Proceedings Volume 1., Hamburg, Germany, 21 - 23 September 2005, pp.172-175, (Summary Text)
2005
2005123. Technological properties in dairy foods of oligofructose and inulin.
DOĞAN M., Kayacıer A., Oral R.
1st International Food and Nutrition Congress, İstanbul, Turkey, 15 - 18 June 2005, (Full Text)
2005
2005124. The Application of High Pressure in Cheese-Making
Kayacıer A., DOĞAN M.
1st International Food and Nutrition Congress, İstanbul, Turkey, 15 - 18 June 2005, (Summary Text)
2005
2005125. Peyniraltı Suyu Tozu ve Guar Gam Karışımının Reolojik Özellikleri
Kayacıer A., DOĞAN M.
Gıda Kongresi, İzmir, Turkey, 19 - 21 May 2005, pp.478-481, (Full Text)
2005
2005126. Hazır toz gıda üretiminde kullanılan karıştırıcılar
DOĞAN M., Kayacıer A., Oral R. A.
Gıda Kongresi, İzmir, Turkey, 19 - 21 May 2005, pp.79-82, (Summary Text)
2004
2004127. Düşük Yağlı Kızartılmış Gıda Üretimine Yönelik Son Gelişmeler
Kayacıer A., DOĞAN M., Yetim H.
Türkiye 8. Gıda Kongresi, Bursa, Turkey, 26 - 28 May 2004, (Full Text)
2004
2004128. Süt ve Ürünlerinin Hydroxymethylfurfural (HMF) İçeriği
DOĞAN M., Kayacıer A., Oral R.
Türkiye 8. Gıda Kongresi, Bursa, Turkey, 26 - 28 May 2004, (Full Text)
2004
2004129. Content of HMF (Hydroxymethyl furfural) in Commercial Non Fat Dry Milk
DOĞAN M., Yılmaz H., Kayacıer A.
International Dairy Symposium,, Isparta, Turkey, 24 - 28 May 2004, pp.285-287, (Summary Text)
2003
2003130. 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, Czech Republic, 5 - 07 November 2003, pp.99, (Summary Text)
2003
2003131. L-Karnitinin İnsan Sağlığı ve Beslenmedeki Önemi
DOĞAN M., Kayacıer A., Yetim H.
III. Gıda Mühendisliği Kongresi, Ankara, Turkey, 2 - 04 October 2003, pp.585-598, (Full Text)
2003
2003132. Gıdalarda Varlığı Yeni Keşfedilen Bir Kanserojen: Akrilamit
Kayacıer A., Yetim H., DOĞAN M.
III. Gıda Mühendisliği Kongresi, Ankara, Turkey, 2 - 04 October 2003, pp.345-357, (Full Text)
2003
2003133. Gıda Üretim Teknolojisinde Bazı Organik Asitlerin Kullanımı ve Önemi
DOĞAN M.
V. Ulusal Kimya Mühendisliği Kongresi, Ankara, Turkey, 2 - 05 September 2003, (Summary Text)
2003
2003134. 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, Turkey, 22 - 24 May 2003, pp.879-888, (Summary Text)
2003
2003135. Doğal Bir Koruyucu Olarak Nisin ve Gıda Sanayinde Kullanımı
DOĞAN M.
SEYES 2003-Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, Turkey, 22 - 23 May 2003, pp.413-418, (Full Text)
2002
2002136. Neohesperidin DC In Food Products
DOĞAN M.
Proceedings of 1st Internatıonal Congress on the Chemistry of Natural Products, Trabzon, Turkey, 16 - 19 October 2002, pp.190-195, (Full Text)
2002
2002137. The Importance of the Green Tea Extracts in Human Nutrition and Food Technology
DOĞAN M.
1st Internatıonal Congress on The Chemistry of Natural Products, Trabzon, Turkey, 16 - 19 October 2002, pp.124, (Summary Text)
2002
2002138. Artificial sweeteners and lipid peroxidation,, Özet Kitabı, P-33, Ankara, TURKEY,
Coşkun A., DOĞAN M., Yılmaz O., Edirne T.
17. Ulusal Biyokimya Kongresi, Ankara, Turkey, 24 - 27 June 2002, pp.33, (Summary Text)
2002
2002139. Süt Ürünlerinde Carrageenan. Süt Mikrobiyolojisi ve Katkı Maddeleri.
DOĞAN M., Şimşek B.
VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, Turkey, 22 - 24 May 2002, pp.465-472, (Summary Text)
2000
2000140. Süt Endüstrisinde Aspartam E 951. Süt Mikrobiyolojisi ve Katkı Maddeleri.
DOĞAN M., Boroğlu E.
VI. Süt ve Süt ürünleri Sempozyumu, Tekirdağ, Turkey, 01 January 2000, pp.479-487, (Summary Text)
1999
1999141. The Place and Important of the Milk Receiving Centers in The Dairy Industry In Kayseri
DOĞAN M.
7 th Internatıonal Congress on Agricultural Mechanisation and Energy, Adana, Turkey, 26 - 27 May 1999, pp.367-369, (Summary Text)
1998
1998142. Kayseri İli Süt ve Ürünleri Durumu
DOĞAN M., Bal H.
V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve Ürünleri, Tekirdağ, Turkey, 21 - 22 May 1998, pp.394-402, (Full Text)
1994
1994143. Yogurt İşletmelerinde Alet ve Ekipmanlar
Demirci M., DOĞAN M., Eker B.
III. Milli Süt ve Süt Ürünleri Sempozyumu, İstanbul, Turkey, 2 - 03 June 1994, pp.231-245, (Full Text)
Books
2023
20231. Natural Food Gums, Their Interactions and Synergism Effects
Aslan Türker D., Doğan M.
in: Natural Gums, Dr Shakeel Ahmed,Dr. Akbar Ali, Editor, Elsevier Science, Oxford/Amsterdam , Oxford, pp.1-20, 2023
2019
20192. Textural Characteristics of Traditional Turkish Foods
Doğan M., Aslan Türker D., Miano F. T.
in: Textural Characteristics of World Foods, Katsuyoshi Nishinari, Editor, Wiley-VCH Weinheim, Berlin , Berlin, pp.223-235, 2019
Funded Projects
2025 - Present
2025 - PresentKombucha mikrobiyomunun shotgun metagenomik analizi antikanser özellikli peptidlerin tahmini ve bu mikrobiyom dan yeni nesil potansiyel probiyotik bakterilerin izolasyonu ve karakterizasyonu
Project Supported by Higher Education Institutions , BAP Research Project
YETİMAN A. E. (Executive), BAHAR D., AKBULUT M., DOĞAN M., ÇADIR M., HORZUM M., et al.
2025 - Present
2025 - PresentKatıYağSu SOW Emülsiyonlarında Pektin ve Sodyum Kazeinat Komplekslerinin Etkileşimi Yığın ve Arayüzey Reolojik Özellikleri ile Morfolojik Yapılarının İncelenmesi
Project Supported by Higher Education Institutions , BAP Other
DOĞAN M. (Executive), ASLAN TÜRKER D.
2011 - Present
2011 - PresentNar Kabuğu ve Çekirdeği Fonksiyonel Bileşikleri ile Zenginleştirilmiş Dondurma Üretimi
TUBITAK Project
ÇAM M. (Executive), YALÇIN H., YETİM H., DOĞAN M., SAĞDIÇ O., BİLK S.
2010 - Present
2010 - PresentKalorisi Azaltılmış Prebiyotik Kahvaltılık Modifiye Tereyağı ve Krema Üretimi
TUBITAK Project
DOĞAN M. (Executive), SARIOĞLU K., KAYACIER A., İNANÇ N.
2021 - 2024
2021 - 2024Elma Posasından Pektin Ekstraksiyonunda İnfrared Destekli Mikrodalga Yönteminin Kullanımı ve Ekstraksiyon Koşullarının Taguchi Matematiksel Model ile Optimizasyonu
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), HORZUM M.
2020 - 2024
2020 - 2024Fermente Şalgam Suyu Mikrobiyomundaki Laktik Asit Bakterilerinin İzolasyonu ve Probiyotik Özelliklerinin "in vitro" Karakterizasyonu
Project Supported by Higher Education Institutions , BAP Other
YETİMAN A. E. (Executive), ORTAKÇI F., DOĞAN M.
2015 - 2023
2015 - 2023V TİPİ MİKSERLERDE TOZ GIDA KARIŞIMLARININ OPTİMİZASYONU
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), GÜRMERİÇ V.
2021 - 2022
2021 - 2022Bazı Bitki Ekstraktlarından Geniş Spektrumlu Doğal Antimikrobiyal Madde Üretimi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), BOUHLEL W., YETİMAN A. E.
2021 - 2022
2021 - 2022BAZI BİTKİ UÇUCU YAĞLARINDAN DOĞAL MİKROBİYOSİDAL MADDE ÜRETİMİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), YETİMAN A. E., BEYAZ M. O.
2020 - 2022
2020 - 2022ULTRASONİKASYON DÜŞÜK FREKANS YÖNTEMİNİN UYGULANMASI İLE HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN İNÜLİN LİFİ ÜRETİMİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), BAKTIR Ş. M.
2020 - 2022
2020 - 2022HİNDİBA BİTKİ KÖKÜ VE YER ELMASINDAN ULTRASOUND YÜKSEK FREKANS YÖNTEMİNİN UYGULANMASI İLE İNÜLİN LİFİ ÜRETİMİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), YILMAZ M.
2020 - 2022
2020 - 2022Farklı Tahıl Kepeklerinden Ultrasound Ön Uygulamalı Diyet Gıda Lifi Üretimi Taguchi Matematik Modeli İle Optimizasyon
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), TANRISEVDİ H.
2019 - 2022
2019 - 2022ULTRASON DESTEKLİ ALÇAK ÖTEKTİK SOLVENT EKSTRAKSİYON YÖNTEMİ İLE SİYAH/TURUNCU HAVUÇTAN DOĞAL RENK MADDESİ ÜRETİMİ
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), ASLAN D.
2017 - 2020
2017 - 2020Şeker Pancarı Posasından Ultrason Destekli Pektin Eldesinin Taguchi Yöntemi İle Optimizasyonu
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), SADİ A.
2017 - 2020
2017 - 2020BAZI SÜT PROTEİN VE REGÜLATÖR GENLERİNİN TEK NÜKLOTİT POLİMORFİZMLERİNİN SÜT VERİMİ VE BİLEŞENLERİ ÜZERİNE ETKİSİ
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), YETİMAN A. E.
2017 - 2019
2017 - 2019TOZ VE SIVI KAHVE BEYAZLATICISI ÜRETİMİ VE TAGUCHİ METODU İLE REÇETE OPTİMİZASYONU
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), DURMUŞ G.
2017 - 2019
2017 - 2019ENDÜSTRİYEL ARTIK OLAN ELMA POSASINDAN DİYET LİFİ ÜRETİMİ OPTİMİZASYONU VE PARTİKÜL BOYUTUN TEKNOLOJİK ÖZELLİKLERE ETKİSİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), HORZUM M.
2017 - 2019
2017 - 2019Ultrasound Ön Uygulamasının Şeker Pancarı Posasından Elde Edilen Karboksimetil Selülozun CMC Verim ve Kalitesi Üzerine Etkisi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), BİLGİLİ F.
2017 - 2019
2017 - 2019Ultrason Ön Uygulamalı ve Mikrodalga Kurutma Yöntemi ile Şeker Pancarı Posasından Diyet Gıda Lifi Eldesi
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), ÖZGÜR A.
2015 - 2019
2015 - 2019Fındık Zurufundan Fenolik Bileşiklerce Zengin Ekstrakt Üretimi ve Gıda Teknolojisinde Kullanım Olanaklarının Araştırılması
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), ÖZTÜRK G.
2013 - 2018
2013 - 2018Rendering Atık Yağlarından Emülgatör Üretimi ve Model GIıdalarda Arayüzey (Interfecial) Reolojik Uygulamaları
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), GÖKSEL M.
2012 - 2018
2012 - 2018Farklı pH değerlerinde ksantan gam ile galaktomannan karışımının reoljik özelliklerinin kafes karışım dizaynı kullanılarak optimizasyonu: İkili etkileşimlerin kesme altında reoscope ile görüntülenmesi
Project Supported by Higher Education Institutions , BAP Research Project
HAYTA M. (Executive), KAYACIER A., DOĞAN M., TOKER Ö. S.
2017 - 2017
2017 - 2017PEYNİR ALTI SUYU PROTEİN KONSANTRESİ İLE ZENGİNLEŞTİRİLMİŞ MEYVE AROMALI TOZ İÇECEK ÜRETİMİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), BOYRAZ T.
2016 - 2017
2016 - 2017Bazı Bitki Atıklardan Diyet Gıda Lifi Ve Pektin Üretimi
Project Supported by Other Official Institutions
DOĞAN M. (Executive)
2016 - 2017
2016 - 2017Karpuz Kavun ve Patates Kabuklarından Pektin ve Diyet Lif Üretimi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), AVCI Ş.
2016 - 2017
2016 - 2017Çerezlik Kabak Posası Kullanılarak Diyet Lifi ve Pektin Üretilmesi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), OSKAYBAŞ B.
2015 - 2016
2015 - 2016Ultrason Tekniği ile Farklı Fonksiyonel Yağlar Kullanılarak Yeni Süt Bazlı Emülsiyonların Geliştirilmesi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ASLAN D.
2015 - 2016
2015 - 2016Toz Hazır İncir Uyutması Tatlısı Üretimi ve Optimizasyonu
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), KALITEKİN S.
2015 - 2016
2015 - 2016Prebiyotik Hazır Çiğ Köfte Üretimi ve Optimizasyonu
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ALTUNTAŞ F.
2013 - 2015
2013 - 2015RANDIMAN ARTTIRICI HAZIR TOZ KARIŞIMLARININ BEYAZ PEYNİR KALİTESİ ÜZERİNE ETKİLERİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), GÜRMERİÇ H. E.
2013 - 2014
2013 - 2014Bayat Ekmeklerin Çerez Gıda Üretiminde Değerlendirilmesi: Fizikokimyasal, Reolojik, Duyusal, Tekstürel ve Fonksiyonel Etkiler
TUBITAK Project
KAYACIER A. (Executive), HAYTA M., DOĞAN M., YALÇIN H.
2013 - 2014
2013 - 2014Organik asit ve şeker model ortamında farklı gamların sinerjik etkilerinin reolojik yönden incelenmesi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ÖZGÜR A.
2012 - 2014
2012 - 2014NANO PARTİKÜL DOĞAL GIDA POLİMERLERİNİN FARKLI SICAKLIKLARDAKİ ETKİLEŞİMLERİNİN REOLOJİK YÖNDEN İNCELENMESİ
Project Supported by Higher Education Institutions , BAP Research Project
DOĞAN M. (Executive), ASLAN D., GÜRMERİÇ V.
2009 - 2014
2009 - 2014GİLABORU (VİBURNUM OPULUS) TOHUM YAĞININ DİĞER BAZI BİTKİSEL YAĞLAR İLE YENİLEBİLİR SÜTLÜ BUZ BİLEŞİMİNDE FONKSİYONEL OLARAK KULLANIM
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ASLAN D.
2009 - 2014
2009 - 2014SÜT BAZLI ÇERKEZ ÇAYININ KİMYASAL KARAKTERİZASYONU VE REOLOJİK DAVRANIŞLARININ İNCELENMESİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), Özgür A., ASLAN D., Yıldırım Ş.
2012 - 2013
2012 - 2013HAZIR TOZ SALEP İÇECEĞİ FORMÜLASYONUNDA FARKLI GAM VE NİŞASTA ETKİLEŞİMLERİNİN REOLOJİK YÖNDEN İNCELENMESİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), BULUT M.
2012 - 2013
2012 - 2013PİRİNÇ SÜTÜ İLE DÜŞÜK KALORİLİ DONDURMA ÜRETİMİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ERSÖZ N. B.
2011 - 2013
2011 - 2013FARKLI GIDALARDA TOPLAM 5-HMF DÜZEYİNİN ARAŞTIRILMASI VE RİSKLİ BULUNAN GIDALARIN 5-HMF İÇERİĞİNİN FARKLI YÖNTEMLER KULLANILARAK AZALTILMA OLANAKLARININ ARAŞTIRILMASI
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), TOKER Ö. S.
2010 - 2011
2010 - 2011Bazı Sebze Sularının Sütlü Buz Üretiminde Kullanımının Fiziksel, Kimyasal, Fonksiyonel ve Reolojik Yönden İncelenmesi
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ÖZTÜRK G.
2009 - 2011
2009 - 2011FARKLI GIDA LİF KAYNAKLARININ ARASTIRILMASI, ÜRETİMİ, KİMYASAL KARAKTERZİSYONU VE MODEL OLARAK SEÇLEN BAZI ÜRÜNLERDE
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), GÖKSEL M.
2009 - 2011
2009 - 2011
BAZI BİTKİSEL KAYNAKLI FENOLİK PARTİKÜLLERİN ÜRETİLMESİ BU PARTİKÜLLERİN MAİLLARD REAKSİYON ÜRÜNLERİ VE BAZI KANSEROJENİK BİLEŞİKLER ÜZERİNE ETKİSİNİN İNCELENMESİ
Project Supported by Higher Education Institutions , BAP PhD
DOĞAN M. (Executive), ORAL R. A.
2009 - 2011
2009 - 2011GIDA LİFİ KULLANILARAK FONKİYONEL AYRAN ÜRETİMİ VE REOLOJİK ÖZELLİKLERİNİN FARKLI STABİLİZATÖR KULLANILARAK OPTİMİZE EDİLMESİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), TOKER Ö. S.
2009 - 2010
2009 - 2010GLEDİTSCHİA TRİACANTHOS L. VE CERATONİA SİLİCUA L.(KEÇİBOYNUZU) ÇEKİRDEKLERİNDEN GAM ÜRETİMİ, REOLOJİK OLARAK KARAKTERİZYONU VE DİĞER BAZI GAMLARLA OLAN SİNERJİSİNİN ARAŞTIRILMASI
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), CENGİZ E.
2008 - 2010
2008 - 2010BAZI STABİLİZATÖRLER KULLANARAK YENİLEBİLİR SÜTLÜ BUZUN REOLOJİK ÖZELLİKLERİNİN OPTİMİZASYONU
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), KARASU S.
2008 - 2010
2008 - 2010PEKMEZ MODEL ÜRETİM DESENİNDE SO2UYGULAMASININ HIDROKSIMETILFURFURAL (5-HMF) DÜZEYİNE ETKİSİNİN İNCELENMESİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ORAL R. A.
2007 - 2010
2007 - 2010LİF KARAKTERLİ HAZIR SÜT BAZLI TOZ İÇECEKLERİN FARKLI STABİLİZERLER KULLANILARAK REOLOJİK ÖZELLİKLERİNİN İYİLEŞTİRİLMESİ
Project Supported by Higher Education Institutions , BAP Research Project
DOĞAN M. (Executive), ROHM H.
2007 - 2009
2007 - 2009TEREYAĞINA PROBİYOTİK KÜLTÜR VE LİF İLAVESİYLE FONKSİYONEL ÖZELLİK KAZANDIRILMASI
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), KESLER Y.
2006 - 2008
2006 - 2008Gıdalarda toksik bir bileşim olan hidroksimetilfurfuralin (5-HMF) biyolojik ve kimyasal yöntemle azaltılma olanakları
TUBITAK Project
DOĞAN M. (Executive), SAĞDIÇ O., ORAL R. A.
2006 - 2008
2006 - 2008PREBİYOTİK TOZ PUDİİNG ÜRETİMİ
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ER V.
2006 - 2008
2006 - 2008ÜLKEMİZDE ÜRETİLEN TOKSİK BALLARIN KİMYASAL,ANTİBAKTERİYEL VE TOKSİK ÖZELLİKLERİNİN BELİRLENMESİ.
Project Supported by Higher Education Institutions , BAP Research Project
SİLİCİ S. (Executive), SAĞDIÇ O., DOĞAN M.
2005 - 2008
2005 - 2008TÜRKİYE SENECİO L.CİNSİ(ASTERACEAE) TÜRLERİNİN TAKSONOMİK VE BİYOKİMYASAL YÖNDEN İNCELENMESİ
Project Supported by Higher Education Institutions , BAP Research Project
AKSOY A. (Executive), BUDAK Ü., HAMZAOĞLU E., SAĞDIÇ O., HALICI M. G., YÜZBAŞIOĞLU E., et al.
2005 - 2008
2005 - 2008Üzüm Posasının Antimikrobiyal ve Antioksidan Katkı Olarak Gıda Sanayinde Değerlendirilmesi
TUBITAK Project
SAĞDIÇ O. (Executive), DOĞAN M., KAYACIER A., YETİM H.
2006 - 2007
2006 - 2007SÜT BAZLI İÇECEKLERDE DEĞİŞİK LİFLERİN KULLANIM OLANAKLARI
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), YILDIRIM A.
2006 - 2007
2006 - 2007TOKSİK BALLARDA CONFOCAL MİKROSKOP İLE POLEN ANALİZİ
Project Supported by Higher Education Institutions , BAP Guided
SAĞDIÇ O. (Executive), DOĞAN M., SİLİCİ S.
2006 - 2007
2006 - 2007SÜT BAZLI GIDALARDA HİDROKSİMETİLFURFURAL (HMF) İÇERİĞİNİN SAPTANMASI, DEPOLAMA ESNASINDAKİ DEĞİŞİMİ, AZALTILMASINA YÖNELİK OLANAKLARIN ARAŞTIRILMASI
Project Supported by Higher Education Institutions , BAP MSc
DOĞAN M. (Executive), ORAL R. A.
2004 - 2007
2004 - 2007
DİYET TOZ GIDA ÜRETİMİ
Project Supported by Higher Education Institutions , BAP Other
DOĞAN M. (Executive)
2004 - 2006
2004 - 2006PEYNİR ALTI SUYU TOZUNDA 5-HYDROXY-2-METHYLFURFURAL İÇERİĞİNİN BELİRLENMESİ VE FARKLI ISIL İŞLEM PARAMETRELERİNİN HMF OLUŞUMUNA ETKİSİ
Project Supported by Higher Education Institutions , BAP Research Project
DOĞAN M. (Executive)
Activities in Scientific Journals
2015 - Present
2015 - PresentJournal of Food Processing & Beverages
Committee Member
2013 - Present
2013 - PresentJournal of Food Biotechnology Research
Committee Member
2012 - Present
2012 - PresentJournal of Food Science and Engineering
Committee Member
2006 - Present
2006 - PresentWorld Journal of Dairy & Food Sciences (WJDFS)
Committee Member
Memberships and Roles in Scientific Organizations
2011 - Present
2011 - PresentInternational Society of Maillard Reaction (IMARS)
Member
2005 - Present
2005 - PresentAmerican Chemical Society
Member
2005 - Present
2005 - PresentEuropean Society of Rheology
Member
2002 - Present
2002 - PresentÇölyakla Yaşam Derneği
Member
2000 - Present
2000 - PresentGıda Teknolojisi Derneği
Member
Peer Reviews in Scientific Publications
November 2025
November 2025FOOD HYDROCOLLOIDS
SCI Journal
October 2025
October 2025JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
SCI Journal
October 2025
October 2025International Journal of Food Science
SCI Journal
October 2025
October 2025COLLOIDS AND INTERFACES
SCI Journal
October 2025
October 2025JOURNAL OF FOOD ENGINEERING
SCI Journal
October 2025
October 2025MICROCHEMICAL JOURNAL
SCI Journal
October 2025
October 2025FOOD ENGINEERING REVIEWS
SCI Journal
October 2025
October 2025Journal of Chemical & Engineering Data
SCI Journal
October 2025
October 2025Journal of Innovative Food Science and Emerging Technologies
SCI Journal
September 2025
September 2025JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
SCI Journal
September 2025
September 2025Exploration of Medicine
National Scientific Refreed Journal
September 2025
September 2025Cureus Journal of Engineering
SCI Journal
September 2025
September 2025FOOD AND BIOPROCESS TECHNOLOGY
SCI Journal
September 2025
September 2025FOOD AND BIOPRODUCTS PROCESSING: TRANSACTIONS OF THE INSTITUTION OF OF CHEMICAL ENGINEERS, PART C
SCI Journal
September 2025
September 2025Hybrid Advances
SCI Journal
August 2025
August 2025SCIENTIFIC REPORTS
SCI Journal
August 2025
August 2025FOOD AND BIOPRODUCTS PROCESSING: TRANSACTIONS OF THE INSTITUTION OF OF CHEMICAL ENGINEERS, PART C
SCI Journal
August 2025
August 2025Journal of Food Safety and Food Quality-Archiv für Lebensmittelhygiene
SCI Journal
August 2025
August 2025POWDER TECHNOLOGY
SCI Journal
August 2025
August 2025Dairy
SCI Journal
August 2025
August 2025Food and Humanity
SCI Journal
August 2025
August 2025Current Opinion in Colloid & Interface Science
SCI Journal
August 2025
August 2025Hybrid Advances
SCI Journal
August 2025
August 2025APPLIED FOOD RESEARCH
SCI Journal
August 2025
August 2025Phytomedicine Plus
SCI Journal
August 2025
August 2025CHEMICAL ENGINEERING RESEARCH AND DESIGN
SCI Journal
July 2025
July 2025DISCOVER FOOD
SCI Journal
July 2025
July 2025Current Research in Nutrition and Food Science
SCI Journal
July 2025
July 2025FOOD BIOSCIENCE
SCI Journal
July 2025
July 2025COLLOIDS AND SURFACES A: PHYSICOCHEMICAL AND ENGINEERING ASPECTS
SCI Journal
July 2025
July 2025Separation Processes
SCI Journal
June 2025
June 2025EUROPEAN FOOD RESEARCH AND TECHNOLOGY
SCI Journal
June 2025
June 2025LEGUME SCIENCE
SCI Journal
May 2025
May 2025ULTRASONICS SONOCHEMISTRY
SCI Journal
May 2025
May 2025JOURNAL OF FOOD COMPOSITION AND ANALYSIS
SCI Journal
May 2025
May 2025SEPARATION AND PURIFICATION TECHNOLOGY
SCI Journal
May 2025
May 2025HELIYON
SCI Journal
May 2025
May 2025JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
SCI Journal
May 2025
May 2025CHEMICAL ENGINEERING SCIENCES
SCI Journal
April 2025
April 2025JOURNAL OF FOOD SCIENCE
SCI Journal
April 2025
April 2025JOURNAL OF AGRICULTURE AND FOOD RESEARCH
SCI Journal
April 2025
April 2025Food Chemistry Advance
SCI Journal
April 2025
April 2025Food Chemistry: X
SCI Journal
April 2025
April 2025JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
SCI Journal
April 2025
April 2025FOOD SCIENCE & NUTRITION
SCI Journal
March 2025
March 2025FOOD SCIENCE & NUTRITION
SCI Journal
March 2025
March 2025ACS FOOD SCIENCE & TECHNOLOGY
SCI Journal
March 2025
March 2025ACTA ALIMENTARIA
SCI Journal
March 2025
March 2025FOOD CHEMISTRY
SCI Journal
March 2025
March 2025APPLIED FOOD RESEARCH
SCI Journal
March 2025
March 2025LWT - FOOD SCIENCE AND TECHNOLOGY
SCI Journal
March 2025
March 2025ACS OMEGA
SCI Journal
February 2025
February 2025INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES
SCI Journal
February 2025
February 2025FOOD HYDROCOLLOIDS FOR HEALTH
SCI Journal
February 2025
February 2025INDUSTRIAL CROPS AND PRODUCTS
SCI Journal
February 2025
February 2025FOOD RESEARCH INTERNATIONAL
SCI Journal
January 2025
January 2025JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
SCI Journal
January 2025
January 2025INTERNATIONAL DAIRY JOURNAL
SCI Journal
January 2025
January 2025INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
SCI Journal
January 2025
January 2025JOURNAL OF MOLECULAR LIQUIDS
SCI Journal
December 2024
December 2024CHEMICAL ENGINEERING SCIENCES
SCI Journal
November 2024
November 2024JOURNAL OF MOLECULAR LIQUIDS
SCI Journal
November 2024
November 2024INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
SCI Journal
November 2024
November 2024Applied Food Research
SCI Journal
November 2024
November 2024JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
SCI Journal
October 2024
October 2024MICROCHEMICAL JOURNAL
SCI Journal
October 2024
October 2024Food Chemistry: X
SCI Journal
September 2024
September 2024JOURNAL OF FOOD ENGINEERING
SCI Journal
August 2024
August 2024LWT - FOOD SCIENCE AND TECHNOLOGY
SCI Journal
June 2024
June 2024EUROPEAN FOOD RESEARCH AND TECHNOLOGY
SCI Journal
February 2015
February 2015Brazilian Journal of Chemical Engineering
SCI Journal
July 2013
July 2013Pamukkale J Eng Sci
National Scientific Refreed Journal
June 2013
June 2013Türk Tarım ve Ormancılık Dergisi, (TÜBİTAK, Baş editör: Prof. Dr. SEBAHATTİN ÖZCAN )
National Scientific Refreed Journal
January 2013
January 2013Analytical Methods
SCI Journal
January 2013
January 2013Food & Function
SCI Journal
January 2013
January 2013Industrial Crops and Products
SCI Journal
December 2012
December 2012Journal of Dairy Science
SCI Journal
April 2011
April 2011LWT - Food Science and Technology (Elsevier, Receiving Editor: Rakesh K. Singh)
SCI Journal
February 2011
February 2011Journal of Food Processing & Technology (OMICS Group, Managing Editor: Prof. Dr. Jozef Kokini)
National Scientific Refreed Journal
January 2011
January 2011Journal of Agricultural and Food Chemistry (Published by ACS publications, Associate Editor:Francisco Tomas-Barberan)
SCI Journal
March 2010
March 2010Journal of Agricultural Science and Technology (Dr.K. Poustini, Editor-in-Chief)
SCI Journal
January 2010
January 2010KSÜ Journal of Natural Sciences,
National Scientific Refreed Journal
February 2009
February 2009Turkish Journal of Fisheries and Aquatic Sciences (TrJFAS, Editor: Dr. Cennet ÜSTÜNDAĞ)
National Scientific Refreed Journal
January 2009
January 2009Food Science and Technology International (SAGE Pablications, Managing Editor: Dr. Remedios MELERO)
SCI Journal
January 2009
January 2009Journal of Agricultural Science and Technology (Dr.K. Poustini, Editor-in-Chief)
SCI Journal
January 2009
January 2009YYU Agriculture Science Journal (Editör: Doç. Dr. Suat ŞENSOY)
National Scientific Refreed Journal
January 2009
January 2009Journal of the Saudi Society of Agricultural Sciences, (Published by Elsevier, Editor: A. Rasoul Mosa Al-Omran)
SCI Journal
January 2009
January 2009Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi (Editör: Doç. Dr. Suat ŞENSOY)
National Scientific Refreed Journal
February 2008
February 2008Journal of the Saudi Society of Agricultural Sciences, (Published by Elsevier, Editor: A. Rasoul Mosa Al-Omran)
SCI Journal
January 2008
January 2008Starch, (Published by Wiley-VCH, Starch Editorial Office Dr. Christine Mayer)
SCI Journal
January 2006
January 2006Hasad Food Journal (Editor: Dr. Alper Önenç)
National Scientific Refreed Journal
January 2006
January 2006Food Hydrocolloids, (Elsevier,Editor: Dr. Stefan Kasapis)
SCI Journal
January 2006
January 2006International Journal of Food Sciences and Nutrition (Editör:Dr.Megan Pratt; Taylor Francis Group)
SCI Journal
March 2005
March 2005British Biotechnology Journal (P. Mondal, Editorial Office, SCIENCEDOMAIN international)
SCI Journal
January 2005
January 2005International Dairy Journal (Elsevier, Editor: Dr. David W. EVERETT)
SCI Journal
January 2005
January 2005Journal of Food Processing and Preservation, (Published by Willey-Blackwell, Editor-in-Chief: Dr. Y. Martin Lo).
SCI Journal
January 2005
January 2005European Journal of Lipid Science and Technology, (Published by Willey-VCH, Editor-in-Chief: Dr. Ines Chyla).
SCI Journal
January 2005
January 2005SDÜ, Fen Bilimleri Enstitüsü Dergisi (Enst. Müd.:Prof.Dr. Remzi KARAGUZEL).
National Scientific Refreed Journal
January 2004
January 2004Food Chemistry (Elsevier, Editor: Dr Paul M. Finglas)
SCI Journal
January 2004
January 2004Journal of Food Process Engineering,(Published by Willey-Blackwell, Editor in Chief: Dr. Elena Castell-Perez)
SCI Journal
January 2004
January 2004Food Additives and Contaminants (Published by:Taylor and Francis Group, Editor :Dr. Elke Anklam).
SCI Journal
January 2003
January 2003Food Science and Technology International (SAGE Pablications, Managing Editor:Dr. Remedios MELERO)
SCI Journal
January 2003
January 2003Journal of Food Biochemistry, (Published by Willey-Blackwell, Managing Editor: Dr. Maurice Marshall)
SCI Journal
January 2002
January 2002Journal of Texture Studies (Willey- Blackwell, Editor:Dr. Ton van Vliet)
SCI Journal
January 2000
January 2000Analytica Chimica Acta (Elsevier, Editor: Dr. Alan TOWNSHEND)
SCI Journal
Scientific Project Refereeing
November 2025
November 2025TUBITAK Project
1071-Uluslararası Araştırma Fonlarından Yararlanma Kapasitesinin ve Uluslararası Ar-Ge İşbirliklerine Katılımın Arttırılmasına Yönelik Destek Programı , Tekirdağ Namik Kemal University, Turkey
November 2025
November 2025TUBITAK Project
1071-Uluslararası Araştırma Fonlarından Yararlanma Kapasitesinin ve Uluslararası Ar-Ge İşbirliklerine Katılımın Arttırılmasına Yönelik Destek Programı , Kastamonu University, Turkey
November 2025
November 2025Project Supported by Other Private Institutions
Sivas Cumhuriyet University, Turkey
November 2025
November 2025Project Supported by Other Official Institutions
Ordu University, Turkey
October 2025
October 2025Project Supported by Other Official Institutions
Sivas Cumhuriyet University, Turkey
June 2025
June 2025Project Supported by Higher Education Institutions
BAP Research Project, Ankara University, Turkey
May 2025
May 2025Project Supported by Higher Education Institutions
BAP Research Project, Karamanoglu Mehmetbey University, Turkey
May 2025
May 2025TUBITAK Project
2236 - Program for Supporting International Researchers, Hacettepe University, Turkey
May 2025
May 2025Project Supported by Higher Education Institutions
BAP Research Project, Ordu University, Turkey
January 2025
January 2025TUBITAK Project
1003 - Priority Areas R&D Projects Support Program, Akdeniz University, Turkey
August 2024
August 2024Project Supported by Higher Education Institutions
BAP Research Project, Sivas Cumhuriyet University, Turkey
July 2024
July 2024TUBITAK Project
1832 - Call for Green Transformation in Industry, PINAR SÜT MAMÜLLERİ SANAYİ VE TİCARET ANONİM ŞİRKETİ, Turkey
March 2019
March 2019TUBITAK Project
1501 - Industry R & D Projects Support Program, GEMAK Gıda Endüstri Makinaları A.Ş., Turkey
March 2018
March 2018TUBITAK Project
1501 - Industry R & D Projects Support Program, ELVAN GIDA SAN. VE TİC. A.Ş, Turkey
March 2017
March 2017TUBITAK Project
1003 - Priority Areas R&D Projects Support Program, Istanbul Sabahattin Zaim University, Turkey
March 2016
March 2016TUBITAK Project
1001 - Program for Supporting Scientific and Technological Research Projects, Canakkale Onsekiz Mart University, Turkey
February 2016
February 2016TUBITAK Project
1501 - Industry R & D Projects Support Program, TAT GIDA SAN. A., Turkey
July 2015
July 2015TUBITAK Project
1501 - Industry R & D Projects Support Program, AKANLAR İÇ VE DIŞ TİC. GIDA SAN. NAKLİYAT LTD. ŞTİ., Turkey
June 2015
June 2015TUBITAK Project
1501 - Industry R & D Projects Support Program, NANOMİK NANOBİYOTEKNOLOJİ TİCARET VE SANAYİ LİMİTED ŞİRKETİ, Turkey
March 2014
March 2014TUBITAK Project
1001 - Program for Supporting Scientific and Technological Research Projects, Ankara University, Turkey
September 2013
September 2013TUBITAK Project
1001 - Program for Supporting Scientific and Technological Research Projects, Mersin University, Turkey
August 2012
August 2012TUBITAK Project
1001 - Program for Supporting Scientific and Technological Research Projects, Izmir Institute Of Technology, Turkey
July 2012
July 2012TUBITAK Project
1501 - Industry R & D Projects Support Program, BAHAROT LEZZET KARIŞIMLARI VE GIDA MADDELERİ SAN TİC LTD ŞTİ, Turkey
June 2012
June 2012TUBITAK Project
1501 - Industry R & D Projects Support Program, ELVAN GIDA SAN. VE TİC. A.Ş., Turkey
May 2010
May 2010TUBITAK Project
1001 - Program for Supporting Scientific and Technological Research Projects, Selcuk University, Turkey
June 2009
June 2009TUBITAK Project
1501 - Industry R & D Projects Support Program, ÖZERİŞEN SÜT GIDA SAN.TİC.AŞ. , Turkey
January 2003
January 2003Project Supported by Higher Education Institutions
January 2003
January 2003TUBITAK Project
Scientific Consultations
2018 - 2020
2018 - 2020Scientific Consultancy
Gülsan Gıda San. Tic. A.Ş.
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2018 - 2020
2018 - 2020Scientific Consultancy
Göknur Gıda San. Tic. A.Ş
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2015 - 2020
2015 - 2020Scientific Consultancy
Kayseri Şeker Fabrikası A.Ş
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2014 - 2016
2014 - 2016Scientific Consultancy
Elit Çikolata A.Ş.
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2006 - 2014
2006 - 2014Scientific Consultancy
Bayrak Gıda San. Tic. A.Ş
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
2011 - 2011
2011 - 2011Scientific Consultancy
Erciyes Üniversitesi Mühendislik Fakültesi Genç Girişimcilik Çalıştayı, Danışman, Kayseri Organize Sanayi, Kayseri
Erciyes University, Mühendislik Fakültesi, Gıda Mühendisliği, Turkey
Awards
September 2014
September 2014Makale Yayın Birincilik Ödülü
Erciyes Üniversitesi Mühendislik Fakültesi Dekanlığı
November 2006
November 2006Makale Teşvik Ödülü
Erciyes Üniversitesi Mühendislik Fakültesi Dekanlığı,
Congress and Symposium Activities
01 November 2018 - 01 November 2018
01 November 2018 - 01 November 2018IV International Conference on Food Chemistry and Technology
Attendee
Berlin-Germany
01 October 2018 - 01 October 2018
01 October 2018 - 01 October 20183rd International Mediterranean Science and Engineering Congress (IMSEC 2018)
Attendee
Adana-Turkey
01 October 2017 - 01 October 2017
01 October 2017 - 01 October 2017XIXth EuroFoodChem Conference
Attendee
Budapest-Hungary
01 August 2016 - 01 August 2016
01 August 2016 - 01 August 2016The XVIIth International Congress on Rheology (ICR2016) Aug. 8 - 13, 2016, Japan
Attendee
Kyôto-Japan
01 October 2015 - 01 October 2015
01 October 2015 - 01 October 2015The 2nd International Conference on Rheology and Modeling of Materials.
Invited Speaker
-Hungary
01 October 2015 - 01 October 2015
01 October 2015 - 01 October 2015The 2nd International Conference on Rheology and Modeling of Materials.
Attendee
Miskolc-Lillafüred, Macaristan-Hungary
01 June 2015 - 01 June 2015
01 June 2015 - 01 June 2015The 7th International Symposium on Food Rheology and Structure - ISFRS 2015
Attendee
Zürih, İsviçre-Switzerland
01 June 2015 - 01 June 2015
01 June 2015 - 01 June 2015III. Uluslararası Gıda Ar-Ge Proje Pazarı, İzmir
Attendee
-Turkey
01 October 2014 - 01 October 2014
01 October 2014 - 01 October 2014The 1st International Conference on Natural Food Hydrocolloids,
Attendee
Mashhad, İran-Iran
01 October 2014 - 01 October 2014
01 October 2014 - 01 October 2014The 1st International Conference on Natural Food Hydrocolloids,
Invited Speaker
-Iran
01 April 2014 - 01 April 2014
01 April 2014 - 01 April 2014The 9th Annual European Rheology Conference (AERC 2014)
Attendee
Karlsruhe, Germany-Germany
01 November 2013 - 01 November 2013
01 November 2013 - 01 November 2013TGDF Gıda Kongresi, 2013, Side, Antalya
Attendee
Side, Antalya-Turkey
01 June 2013 - 01 June 2013
01 June 2013 - 01 June 2013II. Uluslararası Gıda Ar-Ge Proje Pazarı
Attendee
İzmir-Turkey
01 May 2013 - 01 May 2013
01 May 2013 - 01 May 2013The firstTurkish International Circle's Workshop on Food Science and Technology
Session Moderator
Kayseri-Turkey
01 September 2012 - 01 September 2012
01 September 2012 - 01 September 201211th International Symposium on the Maillard Reaction (ISMR)
Attendee
Nancy, France-France
01 August 2012 - 01 August 2012
01 August 2012 - 01 August 2012ICR 2012 - XVIth International Congress on Rheology
Attendee
Lisbon, Portugal-Portugal
01 March 2012 - 01 March 2012
01 March 2012 - 01 March 2012I Uluslararası Gıda Ar-Ge Proje Pazarı
Attendee
İzmir-Turkey
01 November 2011 - 01 November 2011
01 November 2011 - 01 November 20111st International Congress on Food Technology
Attendee
Antalya, Turkey-Turkey
01 November 2011 - 01 November 2011
01 November 2011 - 01 November 2011TGDF Gıda Kongresi 2011 "global gelecek global iş birliği"
Attendee
ÇEŞME/İZMİR-Turkey
01 October 2011 - 01 October 2011
01 October 2011 - 01 October 20114th. International Congress on Food and Nutrition
Attendee
Istanbul, Turkey-Turkey
01 September 2011 - 01 September 2011
01 September 2011 - 01 September 2011Rheology Trends: from nano to macro systems
Attendee
Lisbon, Portugal-Portugal
01 May 2011 - 01 May 2011
01 May 2011 - 01 May 2011The International Food Congress Novel Approaches in Food Industry
Attendee
Izmir, Turkey-Turkey
01 May 2010 - 01 May 2010
01 May 2010 - 01 May 2010Kiel Food Science Syposium 2010
Attendee
Kiel, Almanya-Turkey
01 April 2010 - 01 April 2010
01 April 2010 - 01 April 20101 st International Symposium on ''Traditional Foods from Adriatic to Caucasus''
Attendee
Tekirdağ, Turkey-Turkey
01 May 2009 - 01 May 2009
01 May 2009 - 01 May 2009II. Geleneksel Gıdalar Sempozyumu
Attendee
VAN-Turkey
01 May 2008 - 01 May 2008
01 May 2008 - 01 May 2008Türkiye 10. Gıda Kongresi
Attendee
ERZURUM-Turkey
01 November 2007 - 01 November 2007
01 November 2007 - 01 November 20073 rd. Internatıonal Symposium on Recent Advances in Food Analysis
Attendee
Prague, Czech Republic-Czech Republic
01 October 2007 - 01 October 2007
01 October 2007 - 01 October 20072 nd. International Congress on Food and Nutrition
Attendee
Istanbul, Turkey-Turkey
01 May 2006 - 01 May 2006
01 May 2006 - 01 May 20062nd International Congress on Functional Foods and Neutraceuticals
Attendee
Istanbul, Turkey-Turkey
01 February 2006 - 01 February 2006
01 February 2006 - 01 February 2006X International Scientific Conference: Advance in Technology, Engineering, Analytics and Management of Dairy Industry
Attendee
Olsztyn-Poland
01 September 2005 - 01 September 2005
01 September 2005 - 01 September 2005IX. Ulusal Nükleer Bilimler ve Teknolojisi Kongresi
Attendee
İZMİR-Turkey
01 September 2005 - 01 September 2005
01 September 2005 - 01 September 2005Euro Food Chem XIII
Attendee
Hamburg, Germany-Germany
01 June 2005 - 01 June 2005
01 June 2005 - 01 June 20051st. International Food and Nutrition Congress
Attendee
Istanbul, Turkey-Turkey
01 April 2005 - 01 April 2005
01 April 2005 - 01 April 2005Gıda Kongresi
Attendee
İZMİR-Turkey
01 May 2004 - 01 May 2004
01 May 2004 - 01 May 2004International Dairy Symposium
Attendee
Isparta, Turkey-Turkey
01 May 2004 - 01 May 2004
01 May 2004 - 01 May 2004Türkiye 8. Gıda Kongresi
Attendee
BURSA-Turkey
01 November 2003 - 01 November 2003
01 November 2003 - 01 November 20031 st Internatıonal Symposium on Recent Advances in Food Analysis
Attendee
Prague, Czech Republic-Czech Republic
01 October 2003 - 01 October 2003
01 October 2003 - 01 October 2003III. Gıda Mühendisliği Kongresi
Attendee
ANKARA-Turkey
01 May 2003 - 01 May 2003
01 May 2003 - 01 May 2003SEYES 2003-Süt Endüstrisinde Yeni Eğilimler Sempozyumu
Attendee
İZMİR-Turkey
01 October 2002 - 01 October 2002
01 October 2002 - 01 October 20021 st Internatıonal Congress on the Chemistry of Natural Products
Attendee
Trabzon, Turkey-Turkey
01 September 2002 - 01 September 2002
01 September 2002 - 01 September 2002V. Ulusal Kimya Mühendisliği Kongresi
Attendee
ANKARA-Turkey
01 May 2002 - 01 May 2002
01 May 2002 - 01 May 2002Türkiye 7. Gıda Kongresi
Attendee
ANKARA-Turkey
01 May 1999 - 01 May 1999
01 May 1999 - 01 May 19997 th Internatıonal Congress on Agricultural Mechanisation and Energy
Attendee
ADANA-Turkey
01 May 1998 - 01 May 1998
01 May 1998 - 01 May 1998V. Süt ve Süt Ürünleri Sempozyumu, Geleneksel Süt ve Ürünleri
Attendee
TEKİRDAĞ-Turkey
01 June 1994 - 01 June 1994
01 June 1994 - 01 June 1994III. Milli Süt ve Süt Ürünleri Sempozyumu
Attendee
İstanbul-Turkey
Invited Talks
October 2015
October 2015The 2nd International Conference on Rheology and Modeling of Materials
Conference
Miskolc-Lillafüred,-Hungary
October 2014
October 2014The first International Conference on Natural Food Hydrocolloids
Conference
Research Institute of Food Science and Technology-Iran
Scholarships
2005 - 2005
2005 - 2005Research Scholarship in Berlin Technical Univ. Food Chem. Dept.
University
1984 - 1988
1984 - 1988Lisans Eğitim Bursu
Other Government Agencies
Citations
Total Citations (WOS): 1722
h-index (WOS): 24
Jury Memberships
May-2025
May 2025Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Mayıs 2025 - ÜAK/Karamanoğlu Mehmetbey Üniversitesi
December-2024
December 2024Doctorate
Doktora Tez Savunma - School of Agro and Rural Technology Indian Institute of Technology Guwahati
December-2024
December 2024Doctorate
Doktora Tez Savunma - INSTITUTE OF FOOD SCIENCES AND TECHNOLOGY FACULTY OF CROP PRODUCTION SINDH AGRICULTURE UNIVERSITY TANDOJAM
December-2024
December 2024Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Aralık 2024 - ÜAK/ Toros Üniversitesi
May-2023
May 2023Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Ekim 2023 - ÜAK/Selçuk Üniversitesi
January-2023
January 2023Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Ocak 2023 - ÜAK/ Tarsus Üniversitesi
January-2023
January 2023Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Ocak 2023 - ÜAK/Aksaray Üniversitesi
January-2023
January 2023Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Ocak 2023. - ÜAK/Bahçeşehir Üniversitesi
September-2022
September 2022Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Eylül 2022 - ÜAK/ Balıkesir Üniversitesi
September-2022
September 2022Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Eylül 2022. - Erciyes University
February-2022
February 2022Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Şubat 2022 - ÜAK/ Çukurova Üniversitesi
February-2022
February 2022Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Şubat 2022 - ÜAK/ Aydın Üniversitesi
July-2020
July 2020Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Temmuz 2020 - ÜAK/ Akdeniz Üniversitesi
May-2016
May 2016Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Mayıs 2016 - ÜAK/Uşak Üniversitesi
May-2016
May 2016Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Mayıs 2016 - Erciyes University
March-2016
March 2016Doctorate
- ERÜ Gıda Mühendisliği Anabilimdalı
January-2016
January 2016Post Graduate
- ERÜ Gıda Mühendisliği Anabilimdalı
January-2016
January 2016Assistant Professorship Appointment Committee
- ERÜ Gıda Mühendisliği Anabilimdalı
January-2016
January 2016Academic Staff Examination
- ERÜ Gıda Mühendisliği Anabilimdalı
December-2015
December 2015Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Aralık 2015 - Erciyes University
December-2015
December 2015Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Aralık 2015 - ÜAK/YTÜ
December-2015
December 2015Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Aralık 2015 - ÜAK/İTÜ
March-2014
March 2014Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Mart 2014 - Erciyes University
March-2014
March 2014Associate Professor Exam
Doçentlik Sınav Jürisi, Üniversitelerarası Kurul, Mart 2014 - ÜAK/ Uludağ Üniversitesi
Scientific Research / Working Group Memberships
2018 - 2021
2018 - 2021Tübitak- Tovag Danışma Kurulu Üyesi
www.tubitak.gov.tr
Erciyes University, Turkey
2011 - 2012
2011 - 2012TÜBİTAK Ulusal Gıda Ar-Ge ve Yenilik Stratejisi Odak Grupları
tubitak.gov.tr
ERCİYES ÜNİVERSİTESİ, Turkey
2007 - 2010
2007 - 2010