Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Rye and oat flour enriched baked wheat chips: bioactive and textural properties

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.10, no.1, pp.35-40, 2018 (Peer-Reviewed Journal) identifier identifier

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.52, no.8, pp.1828-1835, 2017 (Peer-Reviewed Journal) identifier identifier

Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.8, no.2, pp.261-266, 2016 (Peer-Reviewed Journal) Sustainable Development identifier identifier

Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.7, no.5, pp.643-649, 2015 (Peer-Reviewed Journal) identifier identifier

Effect of soymilk substitution on the rheological and sensory properties of salep (Traditional turkish milk beverage)

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.10, no.3, pp.413-420, 2007 (Peer-Reviewed Journal) identifier identifier

Apricot kernel: Physical and chemical properties

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.83, no.5, pp.469-471, 2006 (Peer-Reviewed Journal) identifier identifier

Dynamic rheological behavior of wheat glutens during heating

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.85, no.12, pp.1992-1998, 2005 (Peer-Reviewed Journal) identifier identifier

Physicochemical and sensory properties of soymilk-incorporated bulgur

JOURNAL OF FOOD SCIENCE, vol.68, no.9, pp.2800-2803, 2003 (Peer-Reviewed Journal) identifier identifier

Bulgur quality as affected by drying methods

JOURNAL OF FOOD SCIENCE, vol.67, no.6, pp.2241-2244, 2002 (Peer-Reviewed Journal) identifier identifier

Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

JOURNAL OF FOOD ENGINEERING, vol.54, no.1, pp.89-93, 2002 (Peer-Reviewed Journal) identifier identifier

Optimization of wheat blending to produce breadmaking flour

JOURNAL OF FOOD PROCESS ENGINEERING, vol.24, no.3, pp.179-192, 2001 (Peer-Reviewed Journal) identifier identifier

Articles Published in Other Journals

Antioxidant Properties of Grapevine Leaves Obtained by Optimized Microwave Assisted Extraction

Çukurova Tarım ve Gıda Bilimleri Dergisi, vol.36, no.1, pp.1-12, 2021 (Peer-Reviewed Journal)

Kek Kalitesinin ve Raf Ömrünün İyileştirilmesi

GIDA, vol.37, no.6, pp.355-362, 2012 (Peer-Reviewed Journal)

Unlu mamüllerde proteaz, pentozanaz ve lipaz uygulamaları

Unlu Mamüller Teknolojisi, vol.55, pp.34-38, 2002 (Peer-Reviewed Journal)

Tahıl proteinlerinin fonksiyonel özellikleri

Unlu Mamüller Teknolojisi, vol.6, pp.58-65, 2001 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

Applications of Electrospinning and Electrospraying on Cereal Proteins

IX. UMTEB INTERNATIONAL CONGRESS ON VOCATIONAL & TECHNICAL SCIENCES, Gaziantep, Turkey, 7 - 08 February 2020, pp.123

ULTRASOUND AND MICROWAVE ASSISTED BIOACTIVE COMPOUND EXTRACTION FROM EDIBLE LEAVES

IX. UMTEB INTERNATIONAL CONGRESS ON VOCATIONAL & TECHNICAL SCIENCES, Gaziantep, Turkey, 7 - 08 February 2020, pp.124

PHYTOCHEMICAL ENRICHED FUNCTIONAL BREAD: ANTIOXIDANT PROPERTIES

The 4thInternational Conference on Engineering and Natural Sciences (ICENS), 2 - 06 May 2018

Extraction And Purification Of Bioactive Peptides From Cereals

2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), Adana, Turkey, 25 - 27 October 2017

Ultrasound and M??crowave Ass??sted Extract??on of Funct??onal Compounds from Ed??ble Leaves

2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), Adana, Turkey, 25 - 27 October 2017, pp.474

Ultrasound and Microwave Assisted Extraction of Functional Compounds from Edible Leaves

2nd Internaonal Mediterranean Science and Engineering Congress (IMSEC 2017), Adana, Turkey, 25 - 27 October 2017

Recent advances in ultrasound and microwave assisted extraction of bioactive compounds from plant food processing by-products

International Conference on Advances and Innovations in Engineering, Elazığ, Turkey, 10 - 12 May 2017, pp.675

Innovative applications of ultrasound to prepare protein hydrolysates and bioactive peptides from plant materials

International Conference on Advances and Innovations in Engineering, Elazığ, Turkey, 10 - 12 May 2017, pp.167

Antimicrobial Food Additives

2. Uluslar Arası Gıda Güvenirliği Ve Gıda Katkı Maddeleri Eğitimi, 19 - 23 October 2015

Industrialization Problems of Traditional Foods Gümüşhane Pestil and Köme Protected Geographical Indication Examples

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015

Evaluation of traditional sourdough micro-textural properties of wheat bread using scanning electron microscopy (SEM) and image analysis (IA)

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.124

Traditional Healthy Fruit Juice of Kayseri Gilaburu

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 October 2015

Optimization of microwave assisted extraction of rice bran protein

International Symposium on Phytochemicals in Medicine and Food, Shanghai, China, 26 - 29 June 2015, pp.103

Some physical and quality properties of traditional kolot bread produced with chickpea sourdough.

The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga-Ohrid, Macedonia, 24 - 26 October 2013

Traditional chickpea sourdough and production methods

The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga-Ohrid, Macedonia, 24 - 26 October 2013

A review: Effects of sourdough on nutritional properties of bakery products

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 - 14 October 2011

Antioxidant and Antimicrobial Plant Extracts for Active Packaging of Bakery Products

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 - 14 October 2011

"Enrichment of gluten-free bread with lupin flour"

The International Food Congress "Novel Approaches in Food Industry, Turkey, 1 - 04 June 2011, pp.25-26

Effect of drying methods on color, antioxidant and textural properties of soymilk enriched bulgur

The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011

Use of viburnum opulus in cake formulation

The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011

Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana

The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011

A comparative study on pulsed electric field-induced permeabilization of different plant tissues

International Conference on Bio and Food Electrotechnologies, France, 1 - 04 October 2009, pp.174

Changes in Functional Components of Wheat Grains During the germination

3. International Congress on Food and Nutrition, Antalya, Turkey, 22 - 25 April 2009, pp.56

Thermal transitions in gluten proteins differing in their breadmaking performance

American Association of Cereal Chemist's (AACC) Annual Meeting, San Diego, United States Of America, 12 - 16 October 1997

Quality assessment of bread enriched with grape pomace obtained from cv. "Kalecik Karası"

The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 0011

Effect of soymilk and okara on total phenolic content and antioxidant activity and quality of cup cakes

The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 0011

The effect of baking conditions on quality parameters of wheat chips

The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 0011

Effects of sourdough fermentation on cereal starch and proteins

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 0010

Reduction of acrylamide formation in cereal products

Food Science, Engineering and Technologies, Plovdiv, Bulgaria, 23 - 24 October 0009

Enzyme application in cereal products

3. International Congress on Food and Nutrition, Antalya, Turkey, 22 - 25 April 0009

Wheat sprout production and mitigation of microbial load

3. International Congress on Food and Nutrition, Antalya, Turkey, 22 - 25 April 0009

Books & Book Chapters

Tahılların Fonksiyonel Özellikleri ve Fonksiyonel Tahıl Ürünleri

in: Hububat Bilimi ve Teknolojisi, Prof Dr. Hamit Köksel, Editor, sidas medya, İzmir, pp.173-184, 2021

Effects of Phytochemical Fortification of Flour and Bread on Human Health

in: Flour and Breads and Their Fortification in Health and Disease Prevention, Ball M., Ikeda S.,, Editor, Elsevier Science, Oxford/Amsterdam , London, pp.273-289, 2019

Incorporation of Nutraceutical Ingredients in Baked Goods

in: Nutraceutical and Functional Food Processing Technology, Joyce I. Boye, Editor, Wiley-Blackwell, pp.211-234, 2015

Phytochemical fortification of flour and bread

in: Flour and breads and their fortification in health and disease prevention, V. R. Preedy, R. R. Watson, & V. B. Patel, Editor, Academic Pres, Elsevier, London, pp.293-300, 2011

Apricot kernel flour and its use in maintaining health

in: Flour and Breads and Their Fortification in Health and Disease Prevention, Preedy V. R., Watson R. R., Patel V. B. , Editor, Academic Press, Elsevier, London, pp.213-221, 2011