Metrikler
Yayın
7
BM Sürdürülebilir Kalkınma Amaçları
Makaleler
Tümü (7)
SCI-E, SSCI, AHCI (7)
SCI-E, SSCI, AHCI, ESCI (7)
Scopus (7)
2012
20121. 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
, cilt.108, sa.2, ss.327-336, 2012 (SCI-Expanded, Scopus)
2011
20112. 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
, cilt.107, sa.2, ss.241-252, 2011 (SCI-Expanded, Scopus)
2011
20113. Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty
Sağdıç O., Ozturk I., Yılmaz M. T., Yetim H.
JOURNAL OF FOOD SCIENCE
, cilt.76, sa.7, 2011 (SCI-Expanded, Scopus)
2011
20114. Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
Karaman S., Yilmaz M. T., Kayacier A.
FOOD HYDROCOLLOIDS
, cilt.25, sa.5, ss.1319-1326, 2011 (SCI-Expanded, Scopus)
2011
20115. RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices
Sağdıç O., Ozturk I., ÖZKAN G., Yetim H., EKİCİ L., Yılmaz M. T.
FOOD CHEMISTRY
, cilt.126, sa.4, ss.1749-1758, 2011 (SCI-Expanded, Scopus)
2011
20116. Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration
Yilmaz M. T., Karaman S., CANKURT H., Kayacier A., Sagdic O.
JOURNAL OF FOOD ENGINEERING
, cilt.103, sa.2, ss.197-210, 2011 (SCI-Expanded, Scopus)
2010
20107. Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices
Sağdıç O., Öztürk I., Bayram O., KESMEN Z., Yılmaz M. T.
JOURNAL OF FOOD SCIENCE
, cilt.75, sa.9, 2010 (SCI-Expanded, Scopus)
Desteklenen Projeler
2010 - 2014
2010 - 2014Çeşitli Gıda Formülasyonlarında Gıda Katkı Maddesi Olarak Kullanılan Jelatinin Orijininin UPLC-MS QTof MS Sistemi Kullanılarak Tespitine Yönelik Yöntem Geliştirilmes
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
YETİM H. (Yürütücü), SAĞDIÇ O., YETİMAN A. E., KESMEN Z., YILMAZ M. T.