Yayınlar & Eserler

Yayın Ağı
Makaleler 11
Tümü (11)
SCI-E, SSCI, AHCI (11)
SCI-E, SSCI, AHCI, ESCI (11)
Scopus (11)

1. 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 , cilt.51, sa.7, ss.1406-1410, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier

2. 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 , cilt.6, sa.10, ss.2844-2859, 2013 (SCI-Expanded, Scopus) identifier identifier

3. 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 , cilt.6, sa.6, ss.1420-1433, 2013 (SCI-Expanded, Scopus) identifier identifier

4. 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 , cilt.6, sa.4, ss.896-908, 2013 (SCI-Expanded, Scopus) identifier identifier

5. 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 , cilt.6, sa.1, ss.259-271, 2013 (SCI-Expanded, Scopus) identifier identifier

6. 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 , cilt.114, sa.10, ss.1217-1224, 2012 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

7. "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 , cilt.5, sa.6, ss.2630-2631, 2012 (SCI-Expanded, Scopus) identifier identifier

8. 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 , cilt.61, sa.4, ss.181-187, 2012 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

9. 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 , cilt.8, sa.4, 2012 (SCI-Expanded, Scopus) identifier identifier

10. 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 , cilt.22, sa.6, ss.317-327, 2012 (SCI-Expanded, Scopus) identifier identifier

11. 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 , cilt.6, sa.4, ss.512-518, 2011 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 7

1. 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), Fransa, 1 - 04 Eylül 2012, (Tam Metin Bildiri)

2. 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), Fransa, 1 - 04 Eylül 2012, (Tam Metin Bildiri)

3. 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, Portekiz, 1 - 04 Ağustos 2012, (Özet Bildiri)

4. 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, Portekiz, 1 - 04 Ağustos 2012, (Özet Bildiri) Sürdürülebilir Kalkınma

5. 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, Portekiz, 1 - 04 Ağustos 2012, (Tam Metin Bildiri)

6. 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, Portekiz, 1 - 04 Ağustos 2012, (Tam Metin Bildiri)

7. 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, Portekiz, 1 - 04 Ağustos 2012, (Tam Metin Bildiri)
Metrikler

Yayın

18

Yayın (WoS)

11

Yayın (Scopus)

11

Atıf (WoS)

347

H-İndeks (WoS)

9

Atıf (Scopus)

439

H-İndeks (Scopus)

9

Proje

5

Açık Erişim

2
BM Sürdürülebilir Kalkınma Amaçları