Yayınlar & Eserler

Yayın Ağı

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Changes in polyphenols and antioxidant activity in strawberry juice concentrates during storage at various temperatures

DIBLAN S., MENEVŞEOĞLU A., Türkyılmaz M., HAMZAOĞLU F., ÖZKAN M.
3rd International Congress on Food Technology, Kapadokya, Türkiye, 10 - 12 Ekim 2018

Changes in Anthocyanins in Black Carrot Juice Concentrate Stored at Various Temperatures

Türkyılmaz M., YEMİŞ O., HAMZAOĞLU F., ÖZKAN M.
4th International Conference on Food Chemistry and Technology, 5 - 07 Kasım 2018

Exposure of Oversulfated Dried Apricots to Hot-Air Flow for the Removal of Sulfur Dioxide

ÖZKAN M., HAMZAOĞLU F., Türkyılmaz M.
4th International Conference on Food Chemistry and Technology, 5 - 07 Kasım 2018

Effect of Various Amino Acids and pHs on the Thermal Stability of Anthocyanins in Strawberry Juice

Erdal E., Soysal H., Öztürk A., Sarı E., Göçmen M., HAMZAOĞLU F., et al.
3rd INTERNATİONAL CONGRESS ON FOOD TECHNOLOGY, 10 - 12 Ekim 2018

Changes in quality characteristics of kefir beverages fortified with anthocyanin-rich fruit and vegetable juices during storage

Alagöz Kabakcı S., Türkyılmaz M., ÖZKAN M.
3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.407

Effects of K-sorbate dip parameters on sorbic acid content of dried apricots

Alagöz Kabakcı S., Türkyılmaz M., Ünal H., ÖZKAN M.
3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.391

Effect of SO2 concentration on polyphenol oxidase activity and polyphenols in dried apricots during storage

Altındağ M., ÖZKAN M., Türkyılmaz M.
31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, İspanya, 13 - 16 Kasım 2017

Effects of various copigment sources on the stabilities of anthocyanins isolated from sour cherry juice concentrates during storage

HAMZAOĞLU F., ÖZKAN M., Türkyılmaz M.
31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, İspanya, 13 - 16 Kasım 2017

Copigmentation effect of amino acids on the stability of anthocyanins in orange and pomegranate mixed juices during storage

Bay A., Güney H. G., Gülseven E., Emektar K., Ayhan M. F., HAMZAOĞLU F., et al.
31st EFFoST International Conference, Food Science and Technology Challenges for the 21st Century - Research to Progress Society, Sitges, İspanya, 13 - 16 Kasım 2017

Changes in anthocyanins and color of strawberry juice concentrates during storage

Navruz A., Halıcı D. Ö., Semerci E., Gülmez N., Erkan Koç B., Türkyılmaz M., et al.
19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017, ss.125

Thermal stabilities of lycopene and β-Carotene in pink grapefruit juice and tomato pulp

HAMZAOĞLU F., Sevindik H., ÖZKAN M., Türkyılmaz M.
19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017, ss.120

Chances in antioxidant activity and phenolic content of pomegranate juice concentrate during storage

Bingöl A., Apaydın E., ÖZKAN M., Türkyılmaz M.
19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017

Use of hydrogen peroxide to remove sulfur dioxide from oversulfitted dried apricots

HAMZAOĞLU F., Türkyılmaz M., ÖZKAN M.
19th International Conference on Food Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017

Hamzaoğlu, F., Altındağ, M., Salur, A., Türkyılmaz, M., Özkan, M. Effects of organic acids, sugars and amino acids on browning of dried apricots containing SO2 at different concentrations during storage.

HAMZAOĞLU F., SALUR A., ALTINDAĞ M., TÜRKYILMAZ M., ÖZKAN M.
30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, VİYANA, Avusturya, 28 - 30 Kasım 2016

Effects of sweeteners on anthocyanins and turbidity of sour cherry nectars during storage

ERTAN K., Türkyılmaz M., ÖZKAN M.
30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, Viyena, Avusturya, 28 - 30 Kasım 2016

Effects of organic acids sugars and amino acids on browning of dried apricots containing SO2 at different concentrations during storage

HAMZAOĞLU F., Altındağ M., Ayşenur S., Türkyılmaz M., ÖZKAN M.
30th EFFoST International Conference, Targeted Technology for Sustainable Food Systems, Viyana, Avusturya, 28 - 30 Kasım 2016

Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots

Hamzaoğlu F., Türkyılmaz M., Özkan M.
Proceedings of 4th International Conference and Exhibition on Food Processing Technology, London, İngiltere, 9 - 12 Ağustos 2015 Creative Commons License

Effects of sulfuring at different concentrations on polyphenols an polyphenol oxidase activity in dried apricots

Altındağ M., Türkyılmaz M., ÖZKAN M.
4th International Conference and Exhibition on Food Processing & Technology, Londrina, Brezilya, 10 - 12 Ağustos 2015, cilt.6, ss.164 Creative Commons License

Effects of various co pigments honey and sugars on anthocyanins and color of sour cherry nectars

ERTAN K., Türkyılmaz M., ÖZKAN M.
4th International Conference and Exhibition on Food Processing & Technology, Londrina, Brezilya, 10 - 12 Ağustos 2015, cilt.6, ss.106

Effects of moisture contents and storage temperatures on the physical chemical and microbial qualities of non sulfited sun dried apricots

GÜZEL N., ÖZKAN M., TAĞI Ş.
IFT ( Institute of Food Technologists) Congress, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015

Effecys of Clarification on the Anthocyanins of Vitis Vinifera Red Wine Cultivars

DIBLAN S., GÜÇER Y., Erkan Koç B., ÖZKAN M.
35th World Congress of Vine and Wine, İzmir, Türkiye, 18 - 22 Haziran 2012, ss.114-115

Kitap & Kitap Bölümleri

Mulberry juice

Türkyılmaz M., ÖZKAN M.
Handbook of Functional Beverages and Human Health, Fereidoon Shahidi, Cesarettin Alasalvar, Editör, CRC Press Taylar and Francis Group, Boca Raton, ss.399-408, 2016

Metrikler

Yayın

84

Atıf (WoS)

1578

H-İndeks (WoS)

23

Atıf (Scopus)

1848

H-İndeks (Scopus)

24

Proje

7

Tez Danışmanlığı

27

Açık Erişim

25
BM Sürdürülebilir Kalkınma Amaçları