Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

The harmonized INFOGEST in vitro digestion method: From knowledge to action

FOOD RESEARCH INTERNATIONAL, cilt.88, ss.217-225, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.53, ss.880-887, 2016 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

Food Technological Applications for Optimal Nutrition: An Overview of Opportunities for the Food Industry

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, cilt.11, ss.2-12, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.88, ss.1361-1366, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

Commercially suitable pectin methylesterase from Valencia orange peels

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, cilt.34, ss.109-119, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Effect of Phytic acid on iron bioavailability in fortified inant cereals

NUTRITION & FOOD SCIENCE, cilt.40, ss.485-493, 2010 (SCI Expanded İndekslerine Giren Dergi)

Diğer Dergilerde Yayınlanan Makaleler

Functional salad dressing as an excipient food

Turkish Journal of Agriculture - Food Science and Technology, cilt.3, ss.849-855, 2015 (Diğer Kurumların Hakemli Dergileri)

Gıdaların glisemik etkisi ve sağlık ilişkisi

Hasad Gıda, ss.22-25, 2007 (Diğer Kurumların Hakemli Dergileri)

Keçi sütünün bileşimi ve beslenme açısından önemi

Süt Dünyası, ss.28-31, 2007 (Diğer Kurumların Hakemli Dergileri)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Antioxidant Capacity, Total Phenolic Content and in vitro Starch Digestibility of Karakılçık Wheat Bread

I. International Congress of the Science of the Turkish journal ofAgriculture, Food Science and Technology, (TURJAF 2019), Antalya, Türkiye, 8 - 10 Kasım 2019, ss.35

Protein hydrolyses degree of goat milk and goat milk kefir during in vitro digestion

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.185

Comparison of health benefits of goat milk and goat milk kefir before and after in vitro digestion

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, cilt.1, ss.14

Çikolatanın Beslenme ve Sağlık Açısından Önemi

Çikolata Çalıştayı, İzmir Katip Çelebi Üniversitesi, Gastronomi ve Mutfak Sanatları Bölümü, Türkiye, 26 Mart 2015

Changes in anthocyanin profile after food processing and in vitro digestion

2014 Annual Conference And Exhibition Functional Food, Nutraceuticals, Natural Health Products, and Dietary Supplements, İstanbul, Türkiye, 14 - 17 Ekim 2014

Changes in anthocyanins profile of anthocyanin enriched bakeries

11th NuGOweek Nutrigenomics of Foods, Castellammarre di Stabia, 8 - 11 Eylül 2014

Whey proteins as a potential source of bioactive peptides

NAFI 2014 International Food Congress, 26 - 29 Mayıs 2014 identifier identifier identifier

Peptidomic profile of in vitro gastrointestinal digest from goat s milk kefir

3rd International Conference on Food Digestion, Utrecht, Hollanda, 11 - 13 Mart 2014, cilt.1, ss.137

Fonksiyonel salata sosu üretimi

TGDF Gıda Kongresi, 2013, Antalya, Türkiye, 12 - 14 Kasım 2013

Gıdaların enerjisini azaltmada uygulanabilecek alternatif yaklaşımlar

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 Ekim 2012, ss.44

In vitro determination of iron bioavailability in fortified cereal based infant foods

Bosphorus 2008-ICC International Conference, İstanbul, Türkiye, 24 Nisan 2008, ss.158

Fermented dairy products as a potential source for bioactive peptides

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus, Ohrid, Makedonya, 24 Ekim 2013, ss.82

Starch hydrolysis kinetic: A key factor acting on glycemic response

4th Management Committee & Working Group Meetings of COST ACTION FA1005 (INFOGEST), İzmir, Türkiye, 08 Ekim 0013, ss.60

A functional ingredient: Resistant starch

Bosphorus 2008-ICC International Conference, İstanbul, Türkiye, ss.72