Published journal articles indexed by SCI, SSCI, and AHCI
A review of current and future food applications of natural hydrocolloids
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.55, no.4, pp.1389-1406, 2020 (SCI-Expanded)
Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.55, no.4, pp.1426-1436, 2020 (SCI-Expanded)
Natural hydrocolloids in the food sector - Recent applications beyond conventional uses
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.55, no.4, pp.1387-1388, 2020 (SCI-Expanded)
Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.47, no.11, pp.2273-2281, 2012 (SCI-Expanded)
Refereed Congress / Symposium Publications in Proceedings
Effects of sulfuring at different concentrations on polyphenols and polyphenol oxidase activity in dried apricots
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Effects of various copigments honey and sugars on anthocyanins and color of sour cherry nectars
4th Internation Confeence and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Color stability of sour cherry nectars containing various phenolic extracts and sweeteners during storage
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Effect of different sorbic acid and moisture levels on chemical and microbial qualities of sun dried apricots during storage
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Efects of various clarification agents on the anthocyanins and color of red grape juice from Kalecik Karası grapes Vitis vinifera L
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Enhancing the color intensity of strawberry nectars by various copigments and sweeteners
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Effects of various co-pigments, honey and sugars on anthocyanins and color of sour cherry nectars
4th International Conference and Exhibition on Food Processing & Technology, Londrina, Brazil, 10 August 2015
Changes in B carotene content pH and titratable acidity during sulphuring at different concentrations and drying of apricots Prunus armenica L
4th International Conference and Exhibition on Food Processing & Technology, 10 - 12 August 2015
Effects of various copigments on the stability of anthocyanins in sour cherry juice concentrate during storage
4th International Conference and Exhibiton on Food Processing & Technology, 10 - 12 August 2015
Effect of hot clarification on ascorbic acid polyphenols and anthocyanins in strawberry juices
2014 Annual onference & Exhibition, Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, 14 - 17 October 2014
Influences of proanthocyanidins on anthocyanins and colour of pomegranate juices
2014 Annual onference & Exhibition, Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, 14 - 17 October 2014
Effects of cold and hot clarification methods on the turbity and anthocyanins of pomegranate juice
International Food Congress, Novel Approaches in Food Industry, 26 - 29 May 2014
Degradation of ascorbic acid in strawberry juice concentrates during storage at various temperatures
International Food Congress, Novel Approaches in Food Industry, 26 - 29 May 2014
Determination Of Organic Acids Compounds İn Black Mulberry Juice By High Performance Liquid Chromatography
International Food Congress, Novel Approaches İn Food Industry, Aydın, Turkey, 26 May 2011, pp.103
Relation Between Anthocyanins Total Phenolics And Antioxidant Activity İn Black Mulberry Juice During Heating
International Food Congress, Novel Approaches İn Food Industry, Aydın, Turkey, 26 May 2014, pp.102
Bitkisel kaynaklardan elde edilen polifenol bazlı ekstraktların eklenmseiyle vişne ve çilek nektarlarının renk yoğunlukları ve stabilitelerinin artırılması
TGDF Gıda Kongresi, Turkey, 12 - 14 November 2013
Antosiyanin içeren ürünlerin renkleri üzerine kopigmentasyonun etkisi
TGDF Gıda Kongresi, Turkey, 12 - 14 November 2013
Effects of Various Pressing Programs and Yields on the Antioxidant Activity Antimicrobial Activity Phenolic Content and Color of Pomegranate Juices
JHED - Journal Of Hygienic Engineering And Design / Conference In Food Quality And Safety And Hygienic Engineering And Design, 19 - 20 October 2013
Effects of clarification and pasteurization on hydrolysable and condensed tannins of pomegranate Punica granatum L cv Hicaznar juices from sacs and whole fruit
JHED - Journal Of Hygienic Engineering And Design / Conference In Food Quality And Safety And Hygienic Engineering And Design, 19 - 20 October 2013
Gıda endüstrisinde sorbik asit kullanımı
Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012
Farklı düzeylerde bitkisel nitrat kaynağının fermente sucuklarda üretim ve depolama sırasında kalıntı nitrat ve nitrit miktarlarına etkisi
Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012
Farklı miktarlarda kükürt dioksit içeren kurutulmuş Malatya kayısılarındaki kimyasal ve mikrobiyel farklılıklar
Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012
Chemical and microbial differences in dried apricots containing sulfur dioxide at different levels
12th IFT Annual Meeting + Food Expo, 25 - 28 June 2012
Changes in some chemical properties of Malatya apricots after sulfuring and drying
4th International Congress on Food and Nutrition, 12 - 14 October 2011
Effects of different storage conditions on the anthocyanins phenolics and antioxidant activity of black mulberry juice concentrate
4rd International Congress on Food and Nutrition, 12 - 14 October 2011
Effects of different storage conditions on the anthocyanins phenolics and antioxidant activity of black mulberry juice concentrate
TÜBİTAK MAM 4. Uluslararası Gıda ve Beslenme Kongresi ve 3. SAFE Consortium Uluslararası Gıda Güvenliği Kongresi, Turkey, 12 - 14 September 2011, pp.62
Changes in anthocyanins and color of black mulberry juice during clarification and heating
International Food Congress, Novel Approaches in Food Industry, 26 - 29 May 2011
Comparision of phenolic contents antioxidant and antimicrobial activities in pomegranate rind skin and seed
International Food Congress, Novel Approaches in Food Industry., 26 - 29 May 2011
Changes in anthocyanins and color of black mulberry juice during clarification and heating
Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.142
Effect of Processing on the Antioxidant Activity of Black Mulberry Morus nigra Juice and its Relation with Phenolic Content
Novel Approaches in Food Industry, Turkey, 26 - 29 May 2011, pp.997
Anthocyanin and organic acid profiles of major pomegranate varieties grown in Turkey
1st International Congress on Food Technology, 3 - 06 November 2010
Stability of black carrot anthocyanins during processing and storage
6th International Congress on Piments in foods, 20 - 24 June 2010
Stability of pomegranate anthocyanins during processing and storage
6th International Congress on Piments in foods, 20 - 24 June 2010
Stability of black carrot anthocyanins during processing and storage
16th IFU Congress, Bridging juice with science, health and technology, 2 - 08 May 2010
Comparison of various characteristics of pomegranate juices produced from whole fruits and arils
16th IFU Congress, Bridging juice with science, health and technology, 2 - 08 May 2010
Characteristics of some Turkish pomegranate varieties
16th IFU Congress, Bridging juice with science, health and technology, 2 - 08 April 2010
Farklı sıcaklıklarda depolanan Malatya kayısılarının fiziksel ve kimyasal özelliklerindeki değişimler
II. Geleneksel Gıdalar Sempozyumu, Turkey, 27 - 29 May 2009
Ülkemize özgü kurutulmuş sebzelerin adsorpsiyon izotermleri
II. Geleneksel Gıdalar Sempozyumu, Turkey, 27 - 29 May 2009
Effects of various juice yields on the antioxidant activity antimicrobial activity and phenolic contents of pomegranate juice
3rd International Congress on Food and Nutrition, 22 - 25 April 2009
Antioxidant activity and phenoliccontent of major pomegranate varieties grown in Turkey
3rd International Congress on Food and Nutrition, 22 - 25 April 2009
Effects of processing and storage on the antioxidant activity of black carrot juice concentrate and its relation with phenolic content
3rd International Congress on Food and Nutrition, 22 - 25 April 2009
Changes in anthocyanins and color of black carrot juice concentrate during processing and storage
3rd International Congress on Food and Nutrition, 22 - 25 April 2009
Nar suyu konsantresi üretiminde antosiyanin ve renkteki değişimler
Türkiye 10. Gıda Kongresi, Turkey, 21 - 23 May 2008
Farklı kükürtleme yöntemlerinin ve depolama sıcaklıklarının kuru kayısıların renkleri üzerine etkisi
Türkiye 10. Gıda Kongresi, Turkey, 21 - 23 May 2008
Books & Book Chapters
Coğrafi İşaretli Ürünler
Arkadaş Basım san Ltd. Şti., Ankara, 2021
Gıda Güvenliği ve Coğrafi İşaret
in: Coğrafi İşaretli Ürünler, Artık, N. Şireli, U.T., Ölmez,T., Editor, Arkadaş Basım san Ltd. Şti., Ankara, pp.74-77, 2021
Gıda Mühendisliğinde Kütle ve Enerji Denklikleri
Bizim Grup Basımevi, 2011