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Anasayfa / Araştırma Grupları ve Yayınlar
Araştırma Grupları ve Yayınlar

Yayınlar

2021

  1. Aydemir, O., Sarıcaoğlu, F. T., & Atalar, İ. Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development. Journal of Food Processing and Preservation, e15739.
  2. Atalar, İ., Kurt, A., Saricaoğlu, F. T., Gül, O., & Gençcelep, H. (2021). Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions. Journal of Food Process Engineering, 44(6), e13687.
  3. Gul, O., Saricaoglu, F. T., & Atalar, I. (2021). Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone. LWT, 143, 111154.
  4. AKBALIK, S., Rasim, O. R. A. L., Dağdelen, A. F., ALKIN, E., Nagihan, U. Ğ. U. R., DAVARCI, B., ... & Sağlam, M. (2021). HAVUÇ CİPSİNDE İDEAL ÜRETİM PARAMETRELERİNİN BELİRLENMESİ. Gıda, 46(3), 539-551.
  5. İzli, G., Yildiz, G., & Berk, S. E. (2021). Quality retention in pumpkin powder dried by combined microwave-convective drying. Journal of Food Science and Technology, 1-12.
  6. İzli, G., & Yildiz, G. (2021). Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples. International Journal of Fruit Science, 21(1), 645-656.
  7. Izli, G., Taskin, O., & Izli, N. (2021). Convective, Microwave and Combined Microwave-Convective Drying of Pepino. Erwerbs-Obstbau, 63(2), 175-184.
  8. YILDIZ, G., Gökçen, İ. Z. L. İ., ÇAVUŞ, M., & CEYLAN, M. M. Ultrason Ön İşleminin Kurutulmuş Iğdır Kayısısının Kalite Özellikleri Üzerine Etkisi. Journal of the Institute of Science and Technology, 11(1), 303-313.
  9. Parlak, O., & Dundar, A. N. (2021). Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients. Czech Journal of Food Sciences, 39(1), 29-34.
  10. DUNDAR, A. N., AYDIN, E., YILDIZ, E., & PARLAK, O. (2020). Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers. Food Science and Technology.
  11. Cinar, A., Altuntas, S., & Altuntas, V. (2021). The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties. LWT, 146, 111444.
  12. Bömer, M., Pérez‐Salamó, I., Florance, H. V., Salmon, D., Dudenhoffer, J. H., Finch, P., ... & Devoto, A. (2021). Jasmonates induce Arabidopsis bioactivities selectively inhibiting the growth of breast cancer cells through CDC6 and mTOR. New Phytologist, 229(4), 2120-2134.
  13. Cinar, Aycan & Onbaşı, Elif. (2021). Monitoring environmental microbiological safety in a frozen fruit and vegetable plant. Ciência e Tecnologia de Alimentos. 41. 232-237. 10.1590/fst.10420. 
  14. Coban, O., Aytac, Z., Yildiz, Z. I., & Uyar, T. (2021). Colon targeted delivery of niclosamide from β-cyclodextrin inclusion complex incorporated electrospun Eudragit® L100 nanofibers. Colloids and Surfaces B: Biointerfaces, 197, 111391.

2020

  1. Sarıcaoglu, F. T., & Turhan, S. (2020). Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils. Food Packaging and Shelf Life, 25, 100527.
  2. Saricaoglu, F. T. (2020). Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins. International journal of biological macromolecules, 144, 760-769.
  3. Yilmaz, K., Turhan, S., Saricaoglu, F. T., & Tural, S. (2020). Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties. Food Packaging and Shelf Life, 24, 100483.
  4. Pirinc, F. T., DAĞDELEN, A. F., & SARICAOĞLU, F. T. Optical and mechanical properties of bi-layer biodegradable films from poly lactic acid and bovine gelatin. European Food Science and Engineering, 1(1), 13-17.
  5. Atalar, I., Saricaoglu, F. T., Odabas, H. I., Yilmaz, V. A., & Gul, O. (2020). Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar. LWT, 118, 108850.
  6. SARICAOĞLU, F. T. (2019). YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ. Gıda, 45(1), 115-124.
  7. Yildiz, G., Izli, G., & Aadil, R. M. (2020). Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.). Journal of Food Processing and Preservation, 44(3), e14366.
  8. Cinar, Aycan. (2021). THE PRESENCE OF MOLD IN CHESTNUT HONEY: IS A RISK FACTOR TO HEALTH?. Fresenius Environmental Bulletin. 29. 522-528.
  9. Cinar, Aycan. (2020). FARKLI ÇİÇEK BALLARININ ANTİMİKROBİYAL AKTİVİTELERİNİN BELİRLENMESİ. Uludağ Arıcılık Dergisi. 20. 38-50. 10.31467/uluaricilik.687207. 
  10. Altuntaş, Seda & Cinar, Aycan & Altuntaş, Volkan. (2020). Modelling of Listeria monocytogenes growth and survival in presence of royal jelly: a promising anti-biofilm agent. Journal of food and nutrition research. 
  11. Manav, H.M. & Gurbuz, O. & Cumbul, D. & Tokat, I.E. & Dagdelen, A.F.. (2019). Investigation of overall and melamine migration from melamine bowls. Acta Alimentaria. 48. 187-195. 10.1556/066.2019.48.2.6. 
  12. Patil, B., Yildiz, Z. I., & Uyar, T. (2020). Electrospun cyclodextrin nanofibers as precursor for carbon nanofibers. Journal of Materials Science, 55(13), 5655-5666.

2019

  1. Saricaoglu, F. T., Cinar, A., Demircan, H., & Oral, R. A. (2019). Rheological and microstructural characterization of royal jelly at different temperatures. Journal of Food Process Engineering, 42(8), e13285.
  2. F. T. SARICAOĞLU, İ. ATALAR, V. A. YILMAZ, H. İ. ODABAŞ, and O. GÜL, “Application of multi pass high pressure homogenization to improve stability  physical and bioactive properties of rosehip  Rosa canina L  nectar,” Food Chemistry, vol. 282, pp. 67–75, Jun. 2019.
  3. Saricaoglu, F. T., & Turhan, S. (2019). Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat science, 158, 107912.
  4. Sarıcaoğlu, F. T., & Turhan, S. (2019). Physical, chemical, thermal and microstructural characterization of edible films from mechanically deboned chicken meat proteins. Journal of Polymers and the Environment, 27(5), 1071-1085.
  5. Atalar, I., Gul, O., Saricaoglu, F. T., Besir, A., Gul, L. B., & Yazici, F. (2019). Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products. Journal of food science and technology, 56(3), 1405-1415.
  6. Atalar, I., Gul, O., Mortas, M., Gul, L. B., Saricaoglu, F. T., & Yazici, F. (2019). Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage. Quality Assurance and Safety of Crops & Foods, 11(6), 561-570.
  7. Yildiz, G., & İzli, G. (2019). Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo. Journal of Food Processing and Preservation, 43(6), e13812.
  8. Yildiz, G., & Izli, G. (2019). The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds. Journal of Food Process Engineering, 42(5), e13223.
  9. TAŞKIN, O., İZLİ, N., & İZLİ, G. (2019). Dondurarak Kurutulmuş Gilaburudan Meyve Tozu Üretimi ve Bazı Toz Ürün Özelliklerinin Belirlenmesi.
  10. İZLİ, N., TAŞKIN, O., & İZLİ, G. (2019). Drying of lime slices by microwave and combined microwave-convective methods. ITALIAN JOURNAL OF FOOD SCIENCE, 31(3), 487–500.
  11. TAŞKIN, O., İZLİ, N., & İZLİ, G. (2019). Rehydration  pH  brix  titrable acidity and colorvariations of infrared and microwave dried European Cranberrybush. Zeitschrift Fur Arznei-  Gewurzpflanzen, 4(23), 176–180.
  12. Yöresel Bir Ürün Olan Tuzlu Yoğurda Enzime Dirençli Nişasta (EDN) İlavesinin Mineral Madde, Randıman, Renk ve Duyusal Özellikleri Üzerine Etkisinin Araştırılması, Gıda ve Yem Bilimi - Teknolojisi Dergisi / Journal of Food and Feed Science - Technology, 2019
  13. Sahan, Yasemin & Aydin, Emine & Dundar, Ayse & Dulger, Dilek & Celik, Guler & Gocmen, Duygu. (2019). Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. Food Science and Biotechnology. 28. 10.1007/s10068-019-00589-6. 
  14. Kaygısız, M , Dündar, A , Polat, F , Kadıoğlu, B , Uğur, N . (2019). Yöresel Bir Ürün Olan Tuzlu Yoğurda Enzime Dirençli Nişasta (EDN) İlavesinin Mineral Madde, Randıman, Renk ve Duyusal Özellikleri Üzerine Etkisinin Araştırılması . Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (21) , 53-64 .
  15. Yildiz, Z. I., & Uyar, T. (2019). Fast-dissolving electrospun nanofibrous films of paracetamol/cyclodextrin inclusion complexes. Applied Surface Science, 492, 626-633.
  16. Yildiz, Z. I., Kilic, M. E., Durgun, E., & Uyar, T. (2019). Molecular encapsulation of cinnamaldehyde within cyclodextrin inclusion complex electrospun nanofibers: fast-dissolution, enhanced water solubility, high temperature stability, and antibacterial activity of cinnamaldehyde. Journal of agricultural and food chemistry, 67(40), 11066-11076.
  17. Celebioglu, A., Topuz, F., Yildiz, Z. I., & Uyar, T. (2019). Efficient removal of polycyclic aromatic hydrocarbons and heavy metals from water by electrospun nanofibrous polycyclodextrin membranes. ACS omega, 4(4), 7850-7860.
  18. Celebioglu, A., Topuz, F., Yildiz, Z. I., & Uyar, T. (2019). One-step green synthesis of antibacterial silver nanoparticles embedded in electrospun cyclodextrin nanofibers. Carbohydrate polymers, 207, 471-479.

2018

  1. Bıldır, B., Demircan, H., Oral, R.A., "Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri", Avrupa Bilim ve Teknoloji Dergisi, Sayı 14, S.157-163, Aralık 2018.
  2. O. GÜL, İ. ATALAR, M. MORTAŞ, F. T. SARICAOĞLU, and F. YAZICI, “Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical  structural and sensory properties,” Journal of Food Measurement and Characterization, vol. 12, no. 4, pp. 2404–2415, Dec. 2018.
  3. G. YILDIZ and G. İZLİ, “Influence of microwave and microwave convective drying on the drying kinetics and quality characteristics of pomelo,” Journal of Food Processing and Preservation, pp. 13812–0, Nov. 2018.
  4. F. T. SARICAOĞLU, S. Tural, O. GÜL, and S. TURHAN, “High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films,” FOOD HYDROCOLLOIDS, vol. 84, pp. 135–145, Nov. 2018.
  5. H. M. Manav, O. GÜRBÜZ, D. Cumbul, İ. E. Tokat, E. Korkmaz, and A. F. DAĞDELEN, “Investigation of Overall and Melamine Migration From Melamine Bowls,” ACTA ALIMENTARIA, pp. 0–0, Oct. 2018
  6. O. TAŞKIN, G. İZLİ, and N. İZLİ, “Convective Drying Kinetics and Quality Parameters of European Cranberrybush,” Tarim Bilimleri Dergisi-Journal of Agricultural Sciences, vol. 24, no. 3, pp. 349–358, Sep. 2018.
  7. F. T. SARICAOĞLU, O. GÜL, A. BEŞİR, and İ. ATALAR, “Effect of high pressure homogenization  HPH  on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by products,” JOURNAL OF FOOD ENGINEERING, vol. 233, pp. 98–108, Sep. 2018.
  8. V. ALTUNTAŞ, S. ALTUNTAŞ, and M. GÖK, “Automatic Colony Segmentation on Agar Surface by Image Processing,” Journal of Scientific and Industrial Research (JSIR), vol. 77, no. 8, pp. 451–456, Aug. 2018.
  9. G. İZLİ, N. İZLİ, O. TAŞKIN, and G. YILDIZ, “Convective drying of kumquat slices  comparison of different drying temperatures on drying kinetics  colour  total phenolic content and antioxidant capacity,” LATIN AMERICAN APPLIED RESEARCH, vol. 48, no. 1, pp. 37–42, Jun. 2018.
  10. F. T. SARICAOĞLU and S. TURHAN, “Antimicrobial Activity and Antioxidant Capacity of Thyme  Rosemary and Clove Essential Oils and Their Mixtures,” Journal of Innovative Science and Engineering, vol. 2, no. 1, pp. 25–33, Jun. 2018.
  11. O. GÜL, İ. ATALAR, F. T. SARICAOĞLU, and F. YAZICI, “Effect of multi pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake  An investigation by response surface methodology,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 42, no. 5, pp. 13615–0, May 2018.
  12. G. İZLİ, “Farklı kurutma uygulamalarının armut meyvesinin bazı kalite özellikleri üzerine etkileri,” Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, vol. 6, no. 4, pp. 479–485, Apr. 2018.
  13. O. GÜL, F. T. SARICAOĞLU, A. BEŞİR, İ. ATALAR, and F. YAZICI, “Effect of ultrasound treatment on the properties of nano emulsion films obtained from hazelnut meal protein and clove essential oil,” ULTRASONICS SONOCHEMISTRY, vol. 41, pp. 466–474, Mar. 2018.
  14. F. Liu, F.T.SARICAOGLU et al., “Preparation of Fish Skin Gelatin Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning,” INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, vol. 19, no. 2, pp. 618–0, Feb. 2018.
  15. N. İZLİ, G. İZLİ, and O. TAŞKIN, “Impact of different drying methods on the drying kinetics  color  total phenolic content and antioxidant capacity of pineapple,” CyTA-Journal of Food, vol. 16, no. 1, pp. 213–221, Jan. 2018.
  16. V. ALTUNTAŞ, S. ALTUNTAŞ, and M. GÖK, “Pattern recognition techniques on agar surface colony morphology classification,” Pamukkale University Journal of Engineering Sciences, vol. 24, no. 2, pp. 260–265, Jan. 2018.
  17. Liu, F., Saricaoglu, F. T., Avena‐Bustillos, R. J., Bridges, D. F., Takeoka, G. R., Wu, V. C., ... & Zhong, F. (2018). Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers. Journal of food science, 83(4), 984-991.
  18. Altuntaş, Seda, and Mihriban Korukluoğlu. "GIDA İŞLEME TESİSLERİNDE LISTERIA MONOCYTOGENES VE MÜCADELEDE YENİ YAKLAŞIMLAR." GIDA 43.1 (2018): 101-113.
  19. Yildiz, Z. I., Celebioglu, A., Kilic, M. E., Durgun, E., & Uyar, T. (2018). Fast-dissolving carvacrol/cyclodextrin inclusion complex electrospun fibers with enhanced thermal stability, water solubility, and antioxidant activity. Journal of Materials Science, 53(23), 15837-15849.
  20. Aytac, Z., Celebioglu, A., Yildiz, Z. I., & Uyar, T. (2018). Efficient encapsulation of citral in fast-dissolving polymer-free electrospun nanofibers of cyclodextrin inclusion complexes: High thermal stability, longer shelf-life, and enhanced water solubility of citral. Nanomaterials, 8(10), 793.
  21. Yildiz, Z. I., Celebioglu, A., Kilic, M. E., Durgun, E., & Uyar, T. (2018). Menthol/cyclodextrin inclusion complex nanofibers: Enhanced water-solubility and high-temperature stability of menthol. Journal of Food Engineering, 224, 27-36.
  22. Celebioglu, A., Yildiz, Z. I., & Uyar, T. (2018). Thymol/cyclodextrin inclusion complex nanofibrous webs: Enhanced water solubility, high thermal stability and antioxidant property of thymol. Food research international, 106, 280-290.
  23. Celebioglu, A., Yildiz, Z. I., & Uyar, T. (2018). Fabrication of electrospun eugenol/cyclodextrin inclusion complex nanofibrous webs for enhanced antioxidant property, water solubility, and high temperature stability. Journal of agricultural and food chemistry, 66(2), 457-466.
  24. Celebioglu, A., Yildiz, Z. I., & Uyar, T. (2018). Electrospun nanofibers from cyclodextrin inclusion complexes with cineole and p‐cymene: enhanced water solubility and thermal stability. International Journal of Food Science & Technology, 53(1), 112-120.

2017

  1. N. İZLİ, G. İZLİ, and O. TAŞKIN, “Influence of different drying techniques on drying parameters of mango,” Food Science and Technology, vol. 37, no. 4, pp. 604–612, Dec. 2017.
  2. Y. Damla, S. TURHAN, and F. T. SARICAOĞLU, “Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins  Effect of Transglutaminase on Physicochemical Properties,” Korean Journal for Food Science of Animal Resources, vol. 37, no. 5, pp. 635–645, Nov. 2017.
  3. F. T. SARICAOĞLU and S. TURHAN, “Functional and Film forming Properties of Mechanically Deboned Chicken Meat Proteins,” International Journal of Food Engineering, vol. 0, no. 0, pp. 0–0, Sep. 2017.
  4. F. T. SARICAOĞLU, O. GÜL, S. TURAL, and S. TURHAN, “Potential application of high pressure homogenization  HPH  for improving functional and rheological properties of mechanically deboned chicken meat  MDCM  proteins,” Journal of Food Engineering, vol. 215, pp. 161–171, Jul. 2017.
  5. S. TURHAN, F. T. SARICAOĞLU, M. MORTAŞ, F. YAZICI, and H. GENÇCELEP, “Evaluation of Color  Lipid Oxidation and Microbial Quality in Meatballs Formulated with Bee Pollen During Frozen Storage,” Journal of Food Processing and Preservation, vol. 41, no. 3, pp. 12916–0, Jun. 2017.
  6. O. GÜL, F. T. SARICAOĞLU, M. MORTAŞ, İ. ATALAR, and F. YAZICI, “Effect of high pressure homogenization  HPH  on microstructure and rheological properties of hazelnut milk,” Innovative Food Science  Emerging Technologies, vol. 41, pp. 411–420, Jun. 2017.
  7. R. A. ORAL, “New Perspectives for the Encapsulation of Hydrophilic Compounds,” Journal of Food Processing and Preservation, vol. 41, pp. 1–8, Apr. 2017.
  8. G. İZLİ, “Total phenolics  antioxidant capacity  colour and drying characteristics of date fruit dried with different methods,” Food Science and Technology, vol. 37, no. 1, pp. 139–147, Mar. 2017.
  9. N. İZLİ, G. İZLİ, and O. TAŞKIN, “Drying kinetics  colour  total phenolic content and antioxidant capacity properties of kiwi dried by different methods,” Journal of Food Measurement and Characterization, vol. 11, no. 1, pp. 64–74, Mar. 2017.
  10. H. ÜNAL, G. İZLİ, N. İZLİ, and B. B. AŞIK, “Comparison of some physical and chemical characteristics of buckwheat    Fagopyrum esculentum Moench  grains,” CyTA - Journal of Food, vol. 15, no. 2, pp. 257–265, Jan. 2017.
  11. H. GENÇCELEP, M. ANIL, F. T. SARICAOĞLU, and B. Agar, “The Effects of Different Modified Sarches on Some  Physical and Texture Properties of Meat Emulsion,” Gıda, vol. 42, no. 6, pp. 773–786, Jan. 2017.
  12. G. İZLİ, "Phenolic compounds change in Table Olives", Nutrition Food Science International Journal , 2017.
  13. S. TURAL, F. T. SARICAOĞLU, and S. TURHAN, “Yenilebilir Film ve Kaplamalar  Üretimleri  Uygulama Yöntemleri  Fonksiyonları ve Kaslı Gıdalarda Kullanımları,” Akademik Gıda, vol. 15, no. 1, pp. 84–94, 2017.
  14. ALTUNTAŞ, Seda, Mihriban KORUKLUOĞLU, and Volkan ALTUNTAŞ. "Probiyotik Escherichia coli Suşu Nissle 1917 Probiotic Escherichia coli Strain Nissle 1917"Pamukkale University Journal of Engineering Sciences , 2017.
  15. Yildiz, Z. I., Celebioglu, A., & Uyar, T. (2017). Polymer-free electrospun nanofibers from sulfobutyl ether7-beta-cyclodextrin (SBE7-β-CD) inclusion complex with sulfisoxazole: Fast-dissolving and enhanced water-solubility of sulfisoxazole. International journal of pharmaceutics, 531(2), 550-558.
  16. Aytac, Z., Yildiz, Z. I., Kayaci-Senirmak, F., Tekinay, T., & Uyar, T. (2017). Electrospinning of cyclodextrin/linalool-inclusion complex nanofibers: Fast-dissolving nanofibrous web with prolonged release and antibacterial activity. Food Chemistry, 231, 192-201.
  17. Celebioglu, A., Yildiz, Z. I., & Uyar, T. (2017). Electrospun crosslinked poly-cyclodextrin nanofibers: Highly efficient molecular filtration thru host-guest inclusion complexation. Scientific reports, 7(1), 1-11.

2016

  1. B. AĞAR, H. GENÇCELEP, F. T. SARICAOĞLU, and S. TURHAN, “Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis,” Food and Bioproducts Processing, vol. 100, pp. 118–131, Oct. 2016.
  2. C. TÜRKBEN, S. SUNA, G. İZLİ, V. UYLAŞER, and C. DEMİR, “Physical and chemical properties of Pekmez  Molasses  produced with different grape cultivars,” Tarim Bilimleri Dergisi-Journal of Agricultural Sciences, vol. 22, no. 3, pp. 339–348, Aug. 2016.
  3. A. DAĞDELEN and A. F. DAĞDELEN, “Extraction Of Vanillin From Sugar Vanilla Used In Baker Products  An Optimization of Conventional Soxhlet Extraction and Development of Ultrasound Assisted Extraction,” ULUDAĞ ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ, vol. 30, pp. 436–439, 2016
  4. Aytac, Z., Yildiz, Z. I., Kayaci-Senirmak, F., San Keskin, N. O., Kusku, S. I., Durgun, E., ... & Uyar, T. (2016). Fast-dissolving, prolonged release, and antibacterial cyclodextrin/limonene-inclusion complex nanofibrous webs via polymer-free electrospinning. Journal of agricultural and food chemistry, 64(39), 7325-7334.
  5. Aytac, Z., Yildiz, Z. I., Kayaci-Senirmak, F., San Keskin, N. O., Tekinay, T., & Uyar, T. (2016). Electrospinning of polymer-free cyclodextrin/geraniol–inclusion complex nanofibers: enhanced shelf-life of geraniol with antibacterial and antioxidant properties. RSC advances, 6(52), 46089-46099.

2015

  1. G. İZLİ and V. UYLAŞER, “Profile and total content of phenolics and antioxidant activity of commercial table olives from Turkey,” Quality Assurance and Safety of Crops  Foods, vol. 7, no. 5, pp. 635–642, Aug. 2015.
  2. G. İZLİ, C. TÜRKBEN, and V. UYLAŞER, “Bursa yöresinde geleneksel olarak üretilen üzüm pekmezinin bazı fiziksel ve kimyasal özelliklerinin belirlenmesi,” Selçuk Tarım ve Gıda Bilimleri Dergisi-A, vol. 27, pp. 339–347, Aug. 2015.
  3. R. A. ORAL, M. DOĞAN, K. SARIOĞLU, A. KAYACIER, and O. SAĞDIÇ, “Determination of HMF in Some Instant Foods and Its Biodegradation by Some Lactic Acid Bacteria in Medium and Food,” Annals of Chromatography and SeparationTechniques, vol. 1, no. 1, pp. 1–4, Jul. 2015.
  4. G. İZLİ, N. İZLİ, H. ÜNAL, and V. UYLAŞER, “Physical and chemical characteristics of goldenberry fruit  Physalis peruviana L  ,” Journal of Food Science and Technology, vol. 52, no. 4, pp. 2320–2327, Apr. 2015.
  5. G. İZLİ and N. BİLGİÇLİ, “Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads,” Quality Assurance and Safety of Crops  Foods, vol. 7, no. 2, pp. 207–215, Feb. 2015.
  6. G.F. BİRİCİK, N. ÇÖPLÜ, and A. F. DAĞDELEN, “Gıda İle Temas Eden Madde ve Malzemelerden Gıdaya Geçebilecek Alüminyum Miktarı ve Bunun Riskleri,” Gıda ve Yem Bilimi - Teknolojisi, vol. 12, no. 15, pp. 1–8, 2015.
  7. Y. ŞAHAN et al., “Chemical and techno functional properties of flours from peeled and unpeeled oleaster  Elaeagnus angustifolis L  ,” JOURNAL OF APPLIED BOTANY AND FOOD QUALITY, no. 88, pp. 34–41, 2015.
  8. H. GENÇCELEP, F. T. SARICAOĞLU, M. ANIL, A. Berrin, and S. TURHAN, “The effect of starch modification and concentration on steady state and dynamic rheology of meat emulsions,” FOOD HYDROCOLLOIDS, vol. 48, pp. 135–148, 2015.

2014

  1. G. İZLİ, N. İZLİ, V. UYLAŞER, and E. IŞIK, “Effect of different drying methods on drying characteristics  colour  total phenolic content and antioxidant activity of sliced green table olives,” Quality Assurance and Safety of Crops  Foods, vol. 6, no. 4, pp. 479–488, Dec. 2014.
  2. R. A. ORAL, M. DOĞAN, and K. SARIOĞLU, “RECOVERY OF BIOACTIVE PHENOLIC COMPOUNDS FROM OLIVE MILL WASTE WATER  POMEGRANATE PEEL  AND EUROPEAN CRANBERRYBUSH  VIBURNUM OPULUS  L  JUICE BY PREPARATIVE MPLC,” Journal of Liquid Chromatography & Related Technologies, vol. 37, no. 13, pp. 1827–1836, Apr. 2014.
  3. V. UYLAŞER, G. İZLİ, C. MERT, and Ü. SERDAR, “A general assessment of the candied chestnut industry in Turkey,” Acta Horticulturae, no. 1019, pp. 229–234, Feb. 2014.
  4. B. İNCEDAYI, G. İZLİ, and V. UYLAŞER, “Color stability of peeled  Sarıaslama  chestnuts,” Acta Horticulturae, no. 1019, pp. 147–152, Feb. 2014.
  5. R. A. ORAL, “Beyaz mahlep  Prunus mahaleb L  çekirdeğinin bazı karakteristik özelliklerinin ve çekirdek yağının yağ asidi kompozisyonunun belirlenmesi,” Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 30, no. 1, pp. 63–65, Jan. 2014.
  6. R. A. ORAL, M. MORTAŞ, M. DOĞAN, K. SARIOĞLU, and F. YAZICI, “New approaches to determination of HMF,” Food Chemistry, vol. 143, pp. 367–370, Jan. 2014.
  7. N. İZLİ, G. İZLİ, H. ÜNAL, E. IŞIK, and V. UYLAŞER, “Effect of different drying methods on drying characteristics  colour  total phenolic content and antioxidant capacity of Goldenberry  Physalis peruviana  L  ,” International Journal of Food Science  Technology, vol. 49, no. 1, pp. 9–17, Jan. 2014.
  8. R. A. ORAL, M. DOĞAN, and K. SARIOĞLU, “Effects of certain polyphenols and extracts on furans and acrylamide formation in model system  and total furans during storage,” Food Chemistry, vol. 142, pp. 423–429, Jan. 2014.
  9. V. UYLAŞER, B. İNCEDAYI, and G. İZLİ, “Effects of citric acid and Na metabisulphite on the shelf life of minimally processed Haciomer cv  chestnut,” International Journal of Applied Science and Technology, vol. 4, no. 1, pp. 127–135, Jan. 2014.
  10. V. UYLAŞER, G. İZLİ, "The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet", Critical Reviews in Food Science and Nutrition, 2014.
  11. S. TURHAN, F. YAZICI, F. T. SARICAOĞLU, M. MORTAŞ, and H. GENÇCELEP, “Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen,” Korean Journal for Food Science of Animal Resources, vol. 34, no. 4, pp. 423–433, 2014.
  12. M. SARICA, U. S. YAMAK, S. TURHAN, M. A. BOZ, F. T. SARICAOĞLU, and A. ALTOP, “Comparing slow growing chickens produced by two  and three way crossings with commercial genotypes  2  Carcass quality and blood parameters,” European Poultry Science: Archiv für Geflügelkunde, vol. 78, pp. 0–0, 2014.

2013

  1. V. UYLAŞER and G. İZLİ, “Fatty acid profile and mineral content of commercial table olives from Turkey,” Notulae Botanicae Horti Agrobotanici Cluj-Napoca, vol. 41, no. 2, pp. 518–523, Dec. 2013.
  2. A. N. DÜNDAR and D. GÖÇMEN, “Effects of Autoclaving Temperature and storing time on resistant starch formation and its functional and physicochemical properties,” CARBOHYDRATE POLYMERS, no. 97, pp. 764–771, Oct. 2013.
  3. M. GÖKSEL SARAÇ, M. DOĞAN, Ö. S. TOKER, S. ÖZGEN, K. SARIOĞLU, and R. A. ORAL, “The Effect of Starch Concentration and Temperature on Grape Molasses  Rheological and Textural Properties,” Food and Bioprocess Technology, vol. 6, no. 1, pp. 259–271, Jul. 2013.
  4. F. T. SARICAOĞLU and S. TURHAN, “CHEMICAL COMPOSITION  COLOUR and TEXTURAL PROPERTIES of AKÇAABAT MEATBALL  A TRADITIONAL TURKISH MEAT PRODUCT,” Gıda, vol. 38, no. 4, pp. 191–198, Jul. 2013.
  5. R. A. ORAL, M. DOĞAN, and K. SARIOĞLU, “Organik Asit fruktoz Model Sisteminde Bazı Fenolik Bileşiklerin HMF Oluşumu Üzerine Etkileri,” Gıda Teknolojileri Elektronik Dergisi, vol. 8, no. 2, pp. 12–17, Mar. 2013.
  6. Y. ŞAHAN, A.N. DUNDAR, et al., “Characteristics of Cookies Supplemented with Oleaster  Elaeagnus angustifolia L  Flour  I  Physicochemical  Sensorial and Textural Properties ,” JOURNAL OF AGRICULTURAL SCIENCE, no. 5, pp. 160–168, 2013.
  7. S. TURHAN, F. T. SARICAOĞLU, and F. ÖZ, “The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades,” FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 19, no. 5, pp. 0–0, 2013.

2012

  1. G. İZLİ and N. BİLGİÇLİ, “Effects of whole buckwheat flour on physical  chemical  and sensory properties of flat bread  Lavaş,” Czech Journal of Food Sciences, vol. 30, no. 6, pp. 534–540, Dec. 2012.
  2. R. A. ORAL, M. DOĞAN, Ö. S. TOKER, and K. SARIOĞLU, “5 hydroxymethyl furfural formation and reaction kinetics of different pekmez samples  effect of temperature and storage,” International Journal of Food Engineering, vol. 8, no. 4, pp. 0–0, Sep. 2012.
  3. Y. ŞAHAN, A. CANSEV, G. ÇELİK, and A. CİNAR, “Determination of Various Chemical Properties  Total Phenolic Contents  Antioxidant Capacity and Organic Acids in Laurocerasus Officinalis Fruits ,” Acta Horticulturae, pp. 0–0, 2012.

2011

  1. R. A. ORAL, M. DOĞAN, and K. SARIOĞLU, “Monitoring of the hydroxymethylfurfural amount as an indicator of Maillard products in sweet whey and skim milk powder stored under different conditions,” Milchwissenschaft - Milk Science International, vol. 66, no. 4, pp. 398–401, Mar. 2011.
  2. N. DEĞİRMENCİOĞLU, D. GÖÇMEN, A. N. DÜNDAR, E. AYDIN, M. GÜLDAŞ, and S. GÖNENÇ, “Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, no. 48, pp. 236–0, Feb. 2011.
  3. A. CANSEV, Y. ŞAHAN, G. ÇELİK, and A. CİNAR, “Determination of Organophosphorus Pesticide Residues in Olives Grown in Bursa  Turkey,” Acta Horticulturae, pp. 0–0, 2011.
  4. A. CINAR, A. CANSEV, Y. SAHAN, "Phenolic Compounds of Olive by-products and their Function in the Development of Cancer Cells", Research Journal of Biological Sciences , 2011.

2010

  1. O. GÜRBÜZ, D. GÖÇMEN, N. ÖZMEN, and A. F. DAĞDELEN, “EFFECTS OF YEAST  FERMENTATION TIME  AND PRESERVATION METHODS ON TARHANA,” Preparative Biochemistry and Biotechnology, vol. 40, no. 4, pp. 263–275, Sep. 2010.
  2. ismail tosun and A. N. DÜNDAR, “Resveratrol as a Health and Disease Benefit Agent,” FOOD REVIEWS INTERNATIONAL, no. 26, pp. 85–101, 2010.
  3. M. KORUKLUOĞLU, Y. ŞAHAN, A. CİNAR, E. TÜMAY ÖZER, and Ş. GÜÇER, “Antibacterial Activity and Chemical Constitutions of Olea europaea L  Leaf Extracts,” Journal of Food Processing and Preservation, pp. 0–0, 2010.

2009

  1. A. N. DÜNDAR, D. GÖÇMEN, S. ÖZTÜRK, and H. KÖKSEL, “Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low fat Cookies,” Food Science and Biotechnology, no. 18, pp. 1404–1410, 2009.
  2. M. KORUKLUOĞLU, O. GÜRBÜZ, Y. ŞAHAN, A. CİNAR, O. KAÇAR, and R. ROUSEFF, “Chemical Characterization and Antifungal Activity of Origanum onites L  Essential oils and Extracts,” Journal of Food Safety, pp. 0–0, 2009.

2008

  1. M. GÜLDAŞ, A. F. DAĞDELEN, and gülnur fehmiye biricik, “Determination and comparison of some trace elements in differentchocolate types produced in Turkey,” JOURNAL OF FOOD AGRICULTURE  ENVIRONMENT, vol. 6, no. 3–4, pp. 90–94, 2008.
  2. M. KORUKLUOĞLU, Y. ŞAHAN, and A. CİNAR, “Antifungal Properties of Olive Leaf Extracts and Their Phenolic Compounds,” Journal of Food Safety, pp. 0–0, 2008.

2007

  1. M. DOĞAN and R. A. ORAL, “Effect of the shelf life on 5 hydroxymethylfurfural content of whey protein concentrates,” Milchwissenschaft - Milk Science International, vol. 62, no. 3, pp. 305–307, Mar. 2007.
  2. O. GÜRBÜZ, D. GÖÇMEN, A.F. DAĞDELEN et al., “Determination of flavan 3 ols and trans resveratrol in grapes and wine using HPLC with fluorescence detection,” FOOD CHEMISTRY, vol. 100, no. 2, pp. 518–525, 2007.
  3. D. GÖÇMEN, O. GÜRBÜZ, A. KUMRAL, A. F. DAĞDELEN, and I. Sahin, “The effects of wheat sourdough on glutenin patterns  dough rheology and bread properties,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 225, no. 5–6, pp. 821–830, 2007.
  4. A. F. DAĞDELEN and D. GÖÇMEN, “Effects of glucose oxidase  hemicellulase and ascorbic acid on dough and bread quality,” JOURNAL OF FOOD QUALITY, vol. 30, no. 6, pp. 1009–1022, 2007.
  5. A. CİNAR and M. KORUKLUOĞLU, “The Effect of Potassium Sorbate  NaCl and pH on theGrowth of Food Spoilage Fungi,” Annals of Microbiology, pp. 0–0, 2007.

2006

  1. M. KORUKLUOĞLU, Y. ŞAHAN, and A. CİNAR, “The Fungicidal Efficacy of Various Commercial Disinfectants Used in The Food Industry,” Annals of Microbiology, pp. 0–0, 2006.
  2. M. KORUKLUOĞLU, Y. ŞAHAN, A. CİNAR, and R. İRKİN, “Antifungal Activity of Leaf Olea Europaea L  Extracts from The Trilye Region of Turkey,” Annals of Microbiology, pp. 0–0, 2006.

2005

  1. N. DEĞİRMENCİOĞLU, D. GÖÇMEN, ayhan dağdelen, and A. F. DAĞDELEN, “Influence of tarhana herb  Echinophora sibthorpiana  on fermentation of tarhana  Turkish traditional fermented food,” FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol. 43, no. 2, pp. 175–179, Apr. 2005.
  2. M. DOĞAN, T. Sienkiewicz, and R. A. ORAL, “Hydroxymethylfurfural Content Of Some Commercial Whey Protein Concentrates,” Milchwissenschaft - Milk Science International, vol. 60, no. 3, pp. 309–311, Feb. 2005.
  3. M. KORUKLUOĞLU, A. CİNAR, and Y. ŞAHAN, “Mycoflora of Some Cheese Samples in Bursa  Turkey,” Indian Veterinary Journal, pp. 0–0, 2005.
  4. A. CINAR, U. ERTURK, M. KORUKLUOGLU, "Fonksiyonel Bir Gıda: Ceviz", Yalova Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü Dergisi , 2005.

2004

  1. D. GÖÇMEN, O. GÜRBÜZ, R. ROUSEFF, J. SMOOT, and A. F. DAĞDELEN, “Gas chromatographic olfactometric characterization of aroma active compounds in sun dried and vacuum dried tarhana,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 218, no. 6, pp. 573–578, 2004.