Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Optimization of phycocyanin extraction from Spirulina platensis using different techniques

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.70, ss.78-88, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, ss.1210-1226, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, ss.1295-1305, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, ss.1210-1226, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of different cooking methods on the chemical and physical properties of carrots and green peas

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.42, ss.109-119, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven

JOURNAL OF FOOD ENGINEERING, cilt.181, ss.50-58, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Spray dried melon seed milk powder: physical, rheological and sensory properties

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.53, ss.2396-2404, 2016 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

Optimization of spray drying process in cheese powder production

FOOD AND BIOPRODUCTS PROCESSING, cilt.93, ss.156-165, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

Yoghurt with candied chestnut: freeze drying, physical, and rheological behaviour

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.51, ss.3949-3955, 2014 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

Physical properties of yoghurt powder produced by spray drying

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.51, ss.1377-1383, 2014 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

Modeling of simultaneous heat and mass transfer during convective oven ring cake baking

JOURNAL OF FOOD ENGINEERING, cilt.111, ss.289-298, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

The Effects of Moisture on Physical Properties of Spray-Dried Egg Powder

DRYING TECHNOLOGY, cilt.30, ss.567-573, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of Formulation on Stability of Spray-Dried Egg

DRYING TECHNOLOGY, cilt.30, ss.63-71, 2012 (SCI İndekslerine Giren Dergi) identifier

Functional and physicochemical properties of whole egg powder: effect of spray drying conditions

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.48, ss.141-149, 2011 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Storage stability of spray-dried yoghurt powder

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.66, ss.159-162, 2011 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Convection and radiation combined surface heat transfer coefficient in baking ovens

JOURNAL OF FOOD ENGINEERING, cilt.94, ss.344-349, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method

JOURNAL OF FOOD ENGINEERING, cilt.85, ss.340-349, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking

JOURNAL OF FOOD ENGINEERING, cilt.83, ss.463-474, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Modeling the moisture transfer during baking of white cake

JOURNAL OF FOOD ENGINEERING, cilt.80, ss.822-831, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Optimization of osmotic dehydration of potato using response surface methodology

JOURNAL OF FOOD ENGINEERING, cilt.79, ss.344-352, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Kinetic modelling of quality deterioration in onions during drying and storage

JOURNAL OF FOOD ENGINEERING, cilt.68, ss.443-453, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, cilt.37, ss.429-438, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

Drying and rehydrating kinetics of green and red peppers

JOURNAL OF FOOD SCIENCE, cilt.67, ss.168-175, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

Moisture sorption isotherm characteristics of peppers

JOURNAL OF FOOD ENGINEERING, cilt.47, ss.225-231, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

Modelling of mass transfer during osmotic dehydration of apples

JOURNAL OF FOOD ENGINEERING, cilt.46, ss.243-250, 2000 (SCI İndekslerine Giren Dergi) identifier identifier

Osmotic dehydration of peas .1. Influence of process variables on mass transfer

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.20, ss.87-104, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

Osmotic dehydration of peas .2. Influence of osmosis on drying behavior and product quality

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.20, ss.105-119, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

APPARENT DIFFUSIVITIES OF REDUCING SUGARS IN POTATO STRIPS BLANCHED IN WATER

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.29, ss.63-70, 1994 (SCI İndekslerine Giren Dergi) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Atıştırmalık Et Üretiminde Kurutma Yöntemleri ve Öneriler.

Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi, cilt.7, ss.523-530, 2019 (Diğer Kurumların Hakemli Dergileri)

Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması

Akademik Gıda, cilt.17, ss.81-88, 2019 (Diğer Kurumların Hakemli Dergileri)

Recent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives.

Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi,, cilt.6, ss.1008-1014, 2018 (Diğer Kurumların Hakemli Dergileri)

LARGE-SCALE PRODUCTION OF MICROALGAE AND CYANOBACTERIA FOR BIOMASS

AQUATIC RESEARCH, cilt.1, ss.52-64, 2018 (Diğer Kurumların Hakemli Dergileri) Creative Commons License

Biyokütle için Mikroalg ve Siyanobakteri’ nin Büyük Ölçekli Üretimi

Aquatic Research, cilt.1, ss.52-64, 2018 (Diğer Kurumların Hakemli Dergileri)

Akışkan Yatak Kaplama ve Gıda Uygulamaları

Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi, cilt.5, ss.1550-1557, 2017 (Diğer Kurumların Hakemli Dergileri)

Gıda Endüstrisinde Aroma Enkapsülasyonu

Akademik Gıda, cilt.15, ss.416-425, 2017 (Diğer Kurumların Hakemli Dergileri)

Zeolit Yatak İle Modifiye Edilmiş Vakum Fırında Domates Salçasi Üretimi

Gıda, cilt.42, ss.437-446, 2017 (Diğer Kurumların Hakemli Dergileri)

Mikroalglerden Elde Edilen ve Gıdalarda Doğal Renklendirici Olarak Kullanılan Pigmentler ve Fonksiyonel Özellikleri

Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi, cilt.5, ss.1508-1515, 2017 (Diğer Kurumların Hakemli Dergileri)

2-Faz Zeytin Pirinasının Değerlendirilmesinde Kurutmanın Önemi

. Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi, cilt.5, ss.103-112, 2017 (Diğer Kurumların Hakemli Dergileri)

Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi, cilt.4, ss.676-683, 2016 (Diğer Kurumların Hakemli Dergileri)

Şeker İçeriği Yüksek Gıdaların Püskürtülerek Kurutulması Ürün Kazanımı ve Toz Ürün Özelliklerinin Geliştirilmesi

Turkish Journal of Agriculture- Food Science and Technology, Türk Tarım - Gıda Bilim ve Teknolojisi Dergisi, cilt.4, ss.336-344, 2016 (Diğer Kurumların Hakemli Dergileri)

Alglerden Elde Edilen Stabilize Edici Maddeler

Akademik Gıda, cilt.14, ss.315-321, 2016 (Diğer Kurumların Hakemli Dergileri)

Bal Bazlı Ürünler Ve Bal Tozu

Gıda Teknolojisi, cilt.19, ss.62-64, 2015 (Hakemsiz Dergi)

Ege Üniversitesinde Sanal Ürün Geliştirme Merkezi

EBSO Haber, Ege Bölgesi Sanayi Odası Aylık Yayın Organı, ss.42-44, 2015 (Hakemsiz Dergi)

Ürün Yaşam Döngüsü Yönetimi

Plastik ve Ambalaj, ss.36-45, 2015 (Diğer Kurumların Hakemli Dergileri)

Toz gıdaların fiziksel karakterizasyon özellikleri

Akademik Gıda, cilt.9, ss.60-70, 2011 (Diğer Kurumların Hakemli Dergileri)

Yanıt Yüzey Yöntemi ve Gıda İşleme Uygulamaları

Gıda, cilt.35, ss.63-70, 2010 (Diğer Kurumların Hakemli Dergileri)

Mikroenkapsülasyon ve Gıda Teknolojisinde Kullanımı.

Pamukkale Üniversitesi, Mühendislik Bilimleri Dergisi, cilt.16, ss.79-90, 2010 (Diğer Kurumların Hakemli Dergileri)

Yoğurt Tozu İşleme Teknolojisi Depolama ve Kullanım Alanları

Gıda, cilt.34, ss.245-250, 2009 (Diğer Kurumların Hakemli Dergileri)

Buharlı ve Buhar Destekli Hibrid Fırınlarda Pişirme

Akademik Gıda, cilt.7, ss.37-43, 2009 (Diğer Kurumların Hakemli Dergileri)

Gıda Ambalajlamada Lezzet Kaybı

Packing Plastic, cilt.1, ss.102-107, 2008 (Diğer Kurumların Hakemli Dergileri)

Gıda maddelerinin kaplanması Kaplama yöntem ve ekipmanları

Pamukkale Üniversitesi, Mühendislik Bilimleri Dergisi, cilt.11, ss.85-94, 2005 (Diğer Kurumların Hakemli Dergileri)

Gıdalarda su aktivitesi ölçüm yöntemleri

E.Ü. Mühendislik Fakültesi Dergisi, Seri:B, Gıda Mühendisliği, cilt.15, ss.229-241, 1997 (Hakemsiz Dergi)

Gıdaların osmotik dehidrasyonunda son gelişmeler

E.Ü. Mühendislik Fakültesi Dergisi, Seri:B, Gıda Mühendisliği, cilt.15, ss.243-261, 1997 (Hakemsiz Dergi)

Rehydration of osmodried peas and grapes

E.Ü. Mühendislik Fakültesi Dergisi, Seri:B, Gıda Mühendisliği, cilt.15, ss.51-57, 1997 (Hakemsiz Dergi)

Tuz alma işlemi sırasında turşulardan tuz difüzyonunun modellenmesi

DOĞA-Tr. J. of Engineering and Environmental Sciences, cilt.18, ss.467-471, 1994 (Diğer Kurumların Hakemli Dergileri)

Simultaneous diffusion and degradation of ascorbic acid in potato blanching

Proceedings Engineering and Food, Physical Properties and Process Control Vol.I (W.E.L. Spiess and H.Schubert, eds.), Elsevier Science Publishers, London, cilt.1, ss.512-520, 1990 (Diğer Kurumların Hakemli Dergileri)

Apparent diffusivities of sugars in the blanching of carrots and potatoes

Proceedings Engineering and Food, Physical Properties and Process Control Vol.I (W.E.L. Spiess and H.Schubert, eds.), Elsevier Science Publishers, London, cilt.1, ss.521-530, 1990 (Diğer Kurumların Hakemli Dergileri)

Gıdalarda osmotik dehidrasyon işleminin modellenmesi ve kuruma üzerine etkileri

E.Ü. Mühendislik Fakültesi Dergisi, Seri:B, Gıda Mühendisliği, cilt.7, ss.107-118, 1987 (Hakemsiz Dergi)

Modelling dry matter losses from carrots during blanching

Journal of Food Process Engineering, cilt.9, ss.201-211, 1987 (Diğer Kurumların Hakemli Dergileri) identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Production of Texturized Round-Beef Snack Using Freeze and Microwave Pre-Drying Methods

ICAPP 2019, 1st International Conference on Advanced Production and Processing, 10 - 11 Ekim 2019

Effects of Microwave Drying Prior to Puff Drying on The Physical Quality Characteristics Of Dried Reduced- Fat White Cheese

ICAPP 2019, 1st International Conference on Advanced Production and Processing, Novi-Sad, Sırbistan Ve Karadağ, 10 - 11 Ekim 2019

The Relation of Shape and Moisture Content of Kashar Cheese Pieces with Pre-Drying Methods for the Production of Dried Cheese

. ICAPP 2019, 1st International Conference on Advanced Production and Processing, Novi-Sad, Sırbistan Ve Karadağ, 10 - 11 Ekim 2019

Effects of Different Marination Processes on Drying Of Turkey Breast Meat.

. ICAPP 2019, 1st International Conference on Advanced Production and Processing, Novi-Sad, Sırbistan Ve Karadağ, 10 - 11 Ekim 2019

Effects of Explosive Puff Drying and Freeze Drying on the Quality Characteristics of Nutritive Pumpkin Chips

. ICAPP 2019, 1st International Conference on Advanced Production and Processing, 10 - 11 Ekim 2019

Microencapsulation of Turmeric Extract by Spray Drying Technique and Its Stability

IDS 2018- 21st International Drying Symposium,, Valensiya, İspanya, 11 Eylül 2018, ss.50

Production of Tomato Paste In A Vacuum Evaporation Equipment And Its Comparison With Atmospheric Evaporation.

The 4rd International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 19 Nisan 2018, ss.35

Production of pekmez under vacuum using a prototype developed for home appliance: Comparison with atmospheric application

The 4rd International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 19 Nisan 2018, ss.10

Optimization of fucoxanthin extraction with different techniques from Phaeodactylum tricornutum

European Biotechnology Congress, Dubrovnik, Hırvatistan, 25 - 27 Mayıs 2017, cilt.256 identifier

Extraction Of Natural Colorant Phycocyanin From Cyanobacteria Spirulina Platensis

8th Congress - Pigments in Food 2016, Cluj-Napoca, Romanya, 28 Haziran - 01 Temmuz 2016

The Effect Of Physcial Form Of Phaeodactylum Tricornutum Biomass On Fucoxanthin Extraction

8th Congress - Pigments in Food 2016, Cluj-Napoca, Romanya, 28 Haziran - 01 Temmuz 2016

Rheological properties of tahin blends prepered with pekmez honey and sugar syrup

The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus", Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015

Püskürtmeli kurutucu ile üretilen beyaz peynir tozunun mikroyapısı üzerine kurutma koşullarının etkisi

Pamukkale Gıda Sempozyumu III, Kurutulmuş ve Yarı Kurutulmuş Gıdalar, Denizli, Türkiye, 13 Mayıs 2015, ss.202-203

Toz İçeceklerin Rekonstitüsyon Özellikleri

Pamukkale Gıda Sempozyumu III, "Kurutulmuş ve Yarı Kurutulmuş Gıdalar", Denizli, Türkiye, 13 - 15 Mayıs 2015

Sarımsak Püresinin Mikrodalgada Ve Tepsili Kurutucuda Kurutulması Kuruma Kinetiğinin Modellenmesi

Pamukkale Gıda Sempozyumu III, "Kurutulmuş ve Yarı Kurutulmuş Gıdalar", Denizli, Türkiye, 13 - 15 Mayıs 2015

Ürün Yaşam Döngüsü Yönetimi Product Lifecycle Management PLM

2014 Türk – Alman Yılı Eğitim, Araştırma ve Yenilik Yılı Kapanış Konferansı, Ankara, Türkiye, 12 Mart 2015

Farklı Fırın Tiplerinde Pişirme İşleminin Dana Nuar Kaslarının Semıtendinosus Warner Bratzler Kesme Kuvveti Değerlerine Etkisi

III. Et Ürünleri Çalıştayı, "Et Ürünleri Üretiminde İnovasyon", Tokat, Türkiye, 16 - 17 Ekim 2014, ss.78

Glass Transition And Sorption Behaviour Of Spray Dried Maltodextrin

19th International Drying Symposium, Lyon, Fransa, 24 - 27 Ağustos 2014

The Effect of Spray Drying Processing Conditions on Physical Properties of Spray Dried Maltodextrin

9th Baltic Conference on Food Science and Technology, FoodBalt 2014, Jelgava, Letonya, 8 - 09 Mayıs 2014, ss.146 identifier

Melon Seed Milk Sübye Powder Physical Chemical And Sensory Properties

International Food Congress, Novel Approaches in Food Industry, NAFI 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.61

Comparison of Homogenization Method for Microencapsulated Extra Virgin Olive Oil Powder Properties

International Food Congress, Novel Approaches in Food Industry, NAFI 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014

STORAGE STABILITY OF MICROENCAPSULATED EXTRA VIRGIN OLIVE OIL POWDER

9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodblatt 2014), Jelgava, Letonya, 8 - 09 Mayıs 2014, ss.257-261 identifier

Bal Tozu Üretiminde Püskürtmeli Kurtucu İşlem Koşullarının Etkisi

TGDF Gıda Kongresi 2013 Yüzüncü yıla 10 kala, Türkiye, 12 - 14 Kasım 2013

An evaluation of traditional beverage sübye Melon seed milk powder

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013

Physical properties and acrylamide concentration of muffins baked in steam assisted hybrid and forced convectional ovens

The Dream Project’s International Conference, From Model Foods to Food Models,, Nantes, Fransa, 24 Haziran 2013, ss.32

Bal Tozu Üretimi

II Uluslararası Gıda Ar-Ge Proje Pazarı, TİM, Türkiye, 3 - 04 Haziran 2013

Honey Powder Production By Spray Drying

I.C. FABE 2013 International Conference on Food and Biosystems Engineering, 30 Mayıs - 02 Haziran 2013

Kavun Çekirdeğinden Emülsifiye İçecek Üretimi

IsparTek-2013 Proje Pazarı, Türkiye, 15 - 17 Mayıs 2013

Tavuk köftesinin buhar destekli hibrid ve konveksiyonel fırınlarda pişirilmesi

II. Et Ürünleri Çalıştayı-İşlenmiş Kanatlı Eti Ürünleri, Türkiye, 6 - 07 Aralık 2012

Buhar destekli hibrid fırında et pişirme

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 Ekim 2012, ss.223

The importance of glass transition temperature in food powder production with spray dryer

Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf life of Food and Beverages (ANPFT2012) Workshop, 7 - 10 Mayıs 2012, ss.205-209

Microencapsulation of pasteurized whole egg by spray drying

Advanced Nonthermal Processing in Food Technology: Effects on Quality and Shelf life of Food and Beverages (ANPFT2012) Workshop, 7 - 10 Mayıs 2012, ss.211-219

Yoğurt tozunun kinetik özelliklerinin ve raf ömrünün belirlenmesi

7.Gıda Mühendisliği Kongresi, Türkiye, 24 - 26 Kasım 2011, ss.281

The changes of free fatty acids during white cheese powder production

9th Euro Fed Lipid Congress – Oils, Fats and Lipids for a Healthy and Sustainable World, Rotterdam, Hollanda, 18 Eylül 2011, ss.1

Rheological properties of reconstituted yoghurt powder containing chestnut puree

The International Food Congress ”Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011, ss.827

Stability and Rheological Behaviour of Olive Oil Water Emulsions Containing Maltodextrin and Whey Protein Isolate

The International Food Congress ”Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011, ss.157

Textural and Physical Properties Of Chicken Breasts Baked In Natural And Forced Convection Ovens

The International Food Congress ”Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011, ss.729

The effects of drying on the colour of white cheese powder by using a pilot scale spray drier

The International Food Congress ”Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011, ss.826

Steam assisted baking of cookies as compared to conventional baking

11 th the International Congress on Engineering and Food, Atina, Yunanistan, 22 Mayıs 2011, ss.581

Physicochemical properties of microencapsulated egg powders produced by spray drying

17th International Drying Symposium (IDS 2010), 3 - 06 Ekim 2010, ss.930-937

The Changes in Fatty Acid Composition During Spray Drying of Whole Egg

5th Central European Congress on Food (CEFood 2010), 19 - 22 Mayıs 2010, ss.94

Freeze drying behaviour of yoghurt containing candied chestnut puree

1st International Symposium on Traditional Foods from Adriatic to Caucasus, 15 - 17 Nisan 2010, ss.811-813

Freeze drying behaviour of pasteurized whole egg

16th International Conference on Thermal Engineering and Thermogrammetry (THERMO), 1 - 03 Temmuz 2009, ss.16-17

Yoğurt Tozunun Depolama Sırasında Bazi Kalite Özelliklerinin Değişiminin Belirlenmesi

Pamukkale Süt ve Süt Ürünleri Sempozyumu, Türkiye, 21 - 23 Mayıs 2009, ss.10

Moisture sorption characteristics of spray dried yoghurt powder

8th International Conference Of Food Physicists Physics And Physical Chemistry Of Food, 24 - 27 Eylül 2008, ss.55

Microencapsulation of fish oil with gelatin pullulan lactose and sucrose as coating materials by freeze drying technique

8th International Conference Of Food Physicists Physics And Physical Chemis try Of Food, 24 - 27 Eylül 2008, ss.38-39

Rheological behaviour of reconstituted yoghurt powder

8th International Conference Of Food Physicists Physics And Physical Chemistry Of Food, 24 - 27 Eylül 2008, ss.74-75

Balık yağının dondurarak kurutma yöntemi ile mikroenkapsülasyonu

Türkiye 10. Gıda Kongresi, Türkiye, 21 - 23 Mayıs 2008, ss.643-646

Prediction of moisture profiles during pancake baking in a convection oven by a numerical model

Proceedings of the International Conference on Biotechnology Engineering. ICBioE’07, 8 - 10 Mayıs 2007

Drying curves of white layer cake during baking in a convective oven

5 th International Congress on Food Technology. Consumer Protection Through Food Process Improvement Innovation In The Real World, 9 - 11 Mart 2007, ss.146-153

Drying Kinetics of Turkish Fermented Sausage Sucuk

5 th International Congress on Food Technology. Consumer Protection Through Food Process Improvement Innovation In The Real World, 9 - 11 Mart 2007

The effect of drying method on bulk density porosity and shrinkage of quince

5 th International Congress on Food Technology. Consumer Protection Through Food Process Improvement Innovation In The Real World, 9 - 11 Mart 2007, ss.29-36

The Effects of Ripening Temperatures on Some Properties of Turkish Dry Fermented Sausage Sucuk

52nd International Congress of Meat Science and Technology, Dublin-Ireland, Dublin, İrlanda, 13 - 18 Ağustos 2006, ss.497-498

Moisture diffusivity of cake batter

1st International Food and Nutrition Congress, 15 - 18 Haziran 2005

Modelling of degradation kinetics of some quality characteristics in dried onions during storage

9th International Congress on Engineering and Food, 7 - 11 Mart 2004, ss.532-540

Osmotik Dehidrasyon Ekipman Dizaynı

3. Gıda Mühendisliği Kongresi, TMMOB Gıda Mühendisleri Odası, Türkiye, 2 - 04 Ekim 2003, ss.279-297

A numerical model for cake baking

The First International Exergy, Energy and Enviroment Symposium, 13 - 17 Temmuz 2003

Kurutulmuş yeşil ve kırmızı biberlerin rehidrasyon kinetiği

Gıda Mühendisliği Kongresi, Türkiye, 16 - 18 Eylül 1998, ss.415-423

Yeşil ve kırmızı biberlerin kuruma kinetiği

Gıda Mühendisliği Kongresi, Türkiye, 16 - 18 Eylül 1998, ss.179-193

Üzümlerin osmotik dehidrasyonu ve kurutma üzerine etkileri

II. Gıda Mühendisliği Ulusal Sempozyumu, 1993-1994 Araştırmaları, Türkiye, 5 - 07 Eylül 1995

Osmotic Dehydration of Peas And İts Effect on Drying

In’xx 6th Int.Congress on Eng.And Food’xx, 23 - 27 Mayıs 1993

Diffusion of salt in the desalting of pickles

In’xx 8 th World Congress of Food Science and Technology’xx, 29 Eylül - 04 Ekim 1991

Kitap & Kitap Bölümleri

Spray drying for Production of Food Colors from Natural Sources

Handbook of Spray Drying Applications for Food Industries, Selvamuthukumaran, Editör, CRC, Ghent, Belgium , Florida, ss.133-179, 2019

Extraction of value-added compounds from microalgae

Microalgae-Based Biofuels and Bioproducts, Raul MUNOZ,Cristina GONZALES-FERNANDEZ, Editör, Elsevier Science, Oxford/Amsterdam , Florida, ss.461-483, 2017 identifier identifier identifier

Kurutma

Gıda Mühendisliğine Giriş, Taner Baysal, Filiz İçier, Editör, Nobel Akademik Yayıncılık Eğitim ve Danışmanlık Tic. Ltd. Şti., Ankara, ss.675-710, 2015