Yayınlar & Eserler

Yayın Ağı
Makaleler 13
Tümü (13)
SCI-E, SSCI, AHCI (11)
SCI-E, SSCI, AHCI, ESCI (11)
Scopus (11)
TRDizin (1)
Diğer Yayınlar (2)

1. Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties

Karaman S., YILMAZ M. T., Ozturk G., YÜKSEL F., TOKER Ö. S., DOĞAN M.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.40, sa.2, 2017 (SCI-Expanded, Scopus) identifier identifier

2. Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Yuksel F., KARAMAN K.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.63, sa.2, ss.1063-1068, 2015 (SCI-Expanded, Scopus) identifier identifier

3. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

Kayacier A., Yuksel F., Karaman S.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.58, sa.2, ss.639-648, 2014 (SCI-Expanded, Scopus) identifier identifier

4. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties

Yuksel F., Karaman S., Kayacier A.
FOOD CHEMISTRY , cilt.145, ss.910-917, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

5. DYNAMIC MECHANICAL SPECTRA OF SELECTED TURKISH HONEYS: CONSTRUCTION OF PREDICTIVE MODELS FOR COMPLEX VISCOSITY USING TWO DIFFERENT NONLINEAR MODELING TECHNIQUES

Kayacier A., Yuksel F., Karaman S.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.17, sa.1, ss.93-110, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

6. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Karaman S., TOKER Ö. S., YÜKSEL F., ÇAM M., KAYACIER A., DOĞAN M.
JOURNAL OF DAIRY SCIENCE , cilt.97, sa.1, ss.97-110, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

7. Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Kayacier A., Yuksel F., Karaman S.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.7, sa.1, ss.133-147, 2014 (SCI-Expanded, Scopus) identifier identifier

8. Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

Toker O. S., KARAMAN S., YUKSEL F., DOĞAN M., KAYACIER A., YILMAZ M. T.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.11, ss.2974-2985, 2013 (SCI-Expanded, Scopus) identifier identifier

9. Gıda Teknolojisinde Ultrases Uygulamaları

YÜKSEL F.
Gıda Teknolojileri Elektronik Dergisi , cilt.8, ss.29-38, 2013 (Hakemli Dergi)

10. Single-Laboratory Validation for the Determination of Aflatoxin B-1, B-2, G(1), and G(2) in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection

Baltacı C., İlyasoğlu H., YÜKSEL F.
FOOD ANALYTICAL METHODS , cilt.6, sa.1, ss.36-44, 2013 (SCI-Expanded, Scopus) identifier identifier

11. Makarnalık Buğday (Triticum durum) Kalitesi

YÜKSEL F., Koyuncu M., Sayaslan A.
Türk Bilimsel Derlemeler Dergisi , cilt.4, sa.2, ss.25-31, 2011 (Hakemli Dergi)

12. Quality characteristics of registered cultivars and advanced lines of durum wheats grown in different ecological regions of Turkey

Sakin M. A., Sayaslan A., Düzdemir O., YÜKSEL F.
CANADIAN JOURNAL OF PLANT SCIENCE , cilt.91, sa.2, ss.261-271, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

13. Stability properties of certain durum wheat genotypes for major quality characteristics

Sakin M., Düzdemir O., Sayaslan A., YÜKSEL F.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.35, sa.4, ss.343-355, 2011 (SCI-Expanded, Scopus, TRDizin) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 10

1. Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough

YÜKSEL F., KARAMAN S., Gürbüz M., KAYACIER A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 1 - 04 Ekim 2013, cilt.2, ss.236, (Tam Metin Bildiri)

2. Rheological and Some Physicochemical Characteristics of Traditional Salep Beverage Sweetened with Grape Molasses (Pekmez)

KARAMAN S., YÜKSEL F., KAYACIER A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 1 - 04 Ekim 2013, cilt.2, ss.649, (Tam Metin Bildiri)

3. Enrichment of traditional home made noodle with apple fiber: Physicochemical and textural properties

YÜKSEL F., Gürbüz M., KARAMAN S., KAYACIER A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 1 - 04 Ekim 2013, cilt.2, ss.247, (Tam Metin Bildiri)

4. Arpa Unu İlaveli Buğday Cipsinin Bazı Tekstürel Ve Fizikokimyasal Özelliklerinin Belirlenmesi

YÜKSEL F., KAYACIER A., KARAMAN S.
11.Ulusal Gıda Kongresi, Hatay, Türkiye, 1 - 04 Ekim 2012, ss.117, (Tam Metin Bildiri)

5. Elma Lifi İlavesinin Buğday Cipsi Hamurunu Gerilim Gevşemesi Karakteristiği Üzerine Etkisi

KARAMAN S., YÜKSEL F., Toker Ö., Yılmaz M., DOĞAN M., KAYACIER A.
11.Ulusal Gıda Kongresi, Hatay, Türkiye, 1 - 04 Ekim 2012, ss.184, (Tam Metin Bildiri)

6. Bayat Ekmek Kullanımı İle Düşük Kalorili Ve Fonksiyonel Özellikli Mısır Ve Buğday Cipsi Üretimi

KARAMAN S., YÜKSEL F., KAYACIER A.
Türkiye İhracatcılar Meclisi , Gıda Araştırma Ve Geliştirme Kongresi, İzmir, Türkiye, 1 - 04 Mayıs 2012, ss.114, (Tam Metin Bildiri)

7. Creep And Recovery Properties Of İce Cream Mixes As İnfluenced By Different Tempearature Levels

Toker Ö., KARAMAN S., YÜKSEL F., DOĞAN M., KAYACIER A., Yılmaz M.
6. International Symposıum Food Rheology And Structure, İsviçre, 1 - 04 Nisan 2012, ss.267, (Tam Metin Bildiri)

8. Simplex Lattice Mixture Design Approach Fort He Productıon Of Wheat Chips Enriched With Different Legume Flours Optimization Of Textural Characteristics

YÜKSEL F., KARAMAN S., KAYACIER A.
6. International Symposıum Food Rheology And Structure, İsviçre, 1 - 04 Nisan 2012, ss.268, (Tam Metin Bildiri)

9. Response surface methodology study for textural and some physicochemical characteristics of wheat chips enriched with flaxseed

KAYACIER A., YÜKSEL F., KARAMAN S.
4th International Congress on Food and Nutrition,, Türkiye, 1 - 04 Ekim 2011, ss.128, (Tam Metin Bildiri)

10. Physicochemical and sensory properties of wheat chips enriched with apple fiber: Optimization of fiber level, frying temperature and frying time using response surface methodology

YÜKSEL F., KARAMAN S., KAYACIER A.
4th International Congress on Food and Nutrition, Türkiye, 1 - 04 Ekim 2011, ss.120-121, (Tam Metin Bildiri)
Metrikler

Yayın

23

Yayın (WoS)

11

Yayın (Scopus)

11

Atıf (WoS)

210

H-İndeks (WoS)

7

Atıf (Scopus)

209

H-İndeks (Scopus)

5

Atıf (Scholar)

7

H-İndeks (Scholar)

1

Proje

3

Açık Erişim

3