Yayınlar & Eserler

Yayın Ağı
Makaleler 38
Tümü (38)
SCI-E, SSCI, AHCI (27)
SCI-E, SSCI, AHCI, ESCI (28)
ESCI (1)
Scopus (27)
TRDizin (10)
Diğer Yayınlar (1)

1. Sustainable phenolic extraction from Olive mill wastewater: methods and environmental insights

Alifaki Y. O., Yilmaz M. S., Dogru I. S., Demir E. A., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Journal of Food Measurement and Characterization , 2025 (SCI-Expanded, Scopus) identifier identifier

2. ZEYTİN KARASUYU FENOLİK BİRLEŞİKLERİNİN OHMİK, MİKRODALGA VE ULTRASON DESTEKLİ EKSTRAKSİYONU ve KİNETİK MODELLEMESİ

ALİFAKI Y. Ö., YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
GIDA , cilt.49, 2024 (Hakemli Dergi)

3. Effect of Different Pretreatments on Drying Characteristics and Physicochemical Properties of Apricot (Prunus armeniaca L.)

Yilmaz M. S., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.47, sa.11, 2024 (SCI-Expanded) identifier identifier

4. Optimization of a Novel-Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties

Yilmaz M. S., Kutlu N., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2024 (SCI-Expanded) identifier

5. Deep eutectic solvent pretreatment of cork dust - Effects on biomass composition, phenolic extraction and anaerobic degradability

BAĞDER ELMACI S., Schultz J., İŞCİ YAKAN A., Scherzinger M., Aslanhan D. D., Cam M. D., et al.
WASTE MANAGEMENT , cilt.181, ss.114-127, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

6. Microwave-assisted extraction of pectin from orange peel using deep eutectic solvents

Turan O., İşci Yakan A., Yılmaz M. S., Tolun A., Şakıyan Demirkol Ö.
SUSTAINABLE CHEMISTRY AND PHARMACY , cilt.37, 2024 (SCI-Expanded) identifier identifier

7. Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods

Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.16, sa.5, ss.4009-4024, 2022 (SCI-Expanded, Scopus) identifier identifier

8. Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Debonne E., YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., Eeckhout M.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.28, sa.7, ss.641-649, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

9. Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

Alifakı Y. Ö., Şakıyan Ö., İŞCİ YAKAN A.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.15, sa.5, ss.1115-1132, 2022 (SCI-Expanded, Scopus) identifier identifier

10. EFFECTS OF MOLAR RATIO, FREQUENCY, WATER CONTENT AND TEMPERATURE ON DIELECTRIC PROPERTIES OF DEEP EUTECTIC SOLVENTS

Kantar N. K., Yılmaz M. S., Erdem G. M., Şakıyan Demirkol Ö., İşci Yakan A.
LATIN AMERICAN APPLIED RESEARCH , cilt.52, sa.1, ss.27-33, 2022 (SCI-Expanded)

11. Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Grassia M., Messia M. C., Marconi E., Demirkol Ö., Erdogdu F., Sarghini F., et al.
PLANT FOODS FOR HUMAN NUTRITION , cilt.76, sa.4, ss.449-457, 2021 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

12. Effect of ohmic heating on ultrasound extraction of phenolic compounds from cornelian cherry (Cornus mas)

Kutlu N., İşci Yakan A., Şakıyan Demirkol Ö., Yılmaz A. E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.10, 2021 (SCI-Expanded) identifier identifier

13. KUŞBURNU (Rosa canina) FENOLİK BİLEŞİKLERİNİN MİKROENKAPSÜLASYONU

Erdem F., Gündoğan E., Yılmaz M. S., Sezgin İ., Summakoğlu Y., Şakıyan Demirkol Ö.
GIDA , cilt.46, sa.4, ss.1026-1039, 2021 (Hakemli Dergi)

14. FENOLİK BİLEŞİKLERİN ALIÇ MEYVESİNDEN (Creategus monogyna) MİKRODALGA VE ULTRASES DESTEKLİ YÖNTEMLER İLE EKSTRAKSİYONU

YILMAZ M. S., KUTLU KANTAR N., Erdem G. M., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
GIDA / THE JOURNAL OF FOOD , 2021 (Hakemli Dergi)

15. Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods

Kutlu N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö., YILMAZ A. E.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.14, sa.4, ss.650-664, 2021 (SCI-Expanded, Scopus) identifier identifier

16. Gıdalardan Biyoaktif Bileşiklerin Ekstraksiyonunda Derin Ötektik Çözücülerin Kullanımı

KUTLU KANTAR N., YILMAZ M. S., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi , cilt.10, ss.591-597, 2021 (Hakemli Dergi) identifier

17. Investigation of herbal extracts from St John's wort (Hypericum perforatum) and geranium (Perlargonium graveolens) and their usage as instant herbal tea

Yilmaz M. S., Kosker K., Arslan H., Altunkara F., Eraslan S., Sakiyan Ö.
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI , cilt.27, sa.7, ss.826-834, 2021 (ESCI) identifier identifier

18. Effect of microwave-assisted deep eutectic solvent pretreatment on lignocellulosic structure and bioconversion of wheat straw

İŞCİ YAKAN A., Erdem G. M., BAĞDER ELMACI S., ŞAKIYAN DEMİRKOL Ö., Lamp A., Kaltschmitt M.
CELLULOSE , cilt.27, sa.15, ss.8949-8962, 2020 (SCI-Expanded, Scopus) identifier identifier

19. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes

Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.56, sa.3, ss.1530-1540, 2019 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

20. Phenolic content and some physical properties of dried broccoli as affected by drying method

YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., BARUTÇU MAZI I., MAZI B. G.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.25, sa.1, ss.76-88, 2019 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

21. Gilaburu (Vibirnum opulus L.) Meyvesinden Fenolik Bileşiklerin Ultrason Destekli Ekstraksiyonu

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Gıda , cilt.43, sa.5, ss.846-855, 2018 (Hakemli Dergi)

22. APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CAUCASIAN WHORTLEBERRY

KUTLU KANTAR N., CANSU B., EKİNCİ D., KILIÇ E., ERDEM N., İŞCİ YAKAN A., et al.
GIDA / THE JOURNAL OF FOOD , sa.2, ss.264-272, 2018 (Hakemli Dergi) Creative Commons License

23. KONVANSİYONEL EKSTRAKSİYONA ALTERNATİF: YEŞİL TEKNOLOJİLER

KUTLU KANTAR N., YEŞİLÖREN G., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Gıda , cilt.42, sa.5, ss.514-526, 2017 (Hakemli Dergi)

24. Dielectric properties and microwave and infrared-microwave combination drying characteristics of banana and kiwifruit

Ozturk S., ŞAKIYAN DEMİRKOL Ö., Alifaki Y. O.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.40, sa.3, 2017 (SCI-Expanded, Scopus) identifier identifier

25. Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes

Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.54, sa.4, ss.944-953, 2017 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

26. Effect of Drying on Porous Characteristics of Orange Peel

Tamer C., İŞCİ YAKAN A., Kutlu N., ŞAKIYAN DEMİRKOL Ö., ŞAHİN S., ŞÜMNÜ S. G.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.12, sa.9, ss.921-928, 2016 (SCI-Expanded, Scopus) identifier identifier

27. Mikrodalga ile pişirilen pirinç kekinin formülasyonu ve işlem koşullarının optimizasyonu

Alifakı Ö., ŞAKIYAN DEMİRKOL Ö.
GIDA , cilt.41, sa.2, ss.91-98, 2016 (Hakemli Dergi)

28. Optimization of Ethanol Production From Microfluidized Wheat Straw by Response Surface Methodology

Turhan O., İŞCİ YAKAN A., MERT B., ŞAKIYAN DEMİRKOL Ö., Donmez S.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.45, sa.8, ss.785-795, 2015 (SCI-Expanded, Scopus) identifier identifier identifier

29. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology

Sakiyan Ö.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.5, ss.2910-2917, 2015 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

30. Gıdalarda ince tabaka kurutma modelleri

KUTLU N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
GIDA , cilt.40, sa.1, ss.39-46, 2015 (Hakemli Dergi)

31. A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Meda V., Koksel H., Chang P.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.4, sa.7, ss.1237-1244, 2011 (SCI-Expanded, Scopus) identifier identifier

32. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks

BOYACI İ. H., Sumnu G., ŞAKIYAN DEMİRKOL Ö.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.2, sa.4, ss.353-360, 2009 (SCI-Expanded, Scopus) identifier identifier

33. Farklı fırınlarda pişirilen ve farklı formülasyonlara sahip keklerin gözeneklilik ve gözenek boyutu dağılımlarının görüntü analiz yöntemi ile incelenmesi

ŞAKIYAN DEMİRKOL Ö., ŞUMNU G., ŞAHİN S.
Gıda , cilt.33, sa.5, ss.213-223, 2008 (Hakemli Dergi)

34. Functional properties of microwave-treated wheat gluten

Yalcin E., ŞAKIYAN DEMİRKOL Ö., Sumnu G., Celik S., Koksel H.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.5, ss.1411-1417, 2008 (SCI-Expanded, Scopus) identifier identifier

35. Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality

Kahraman K., ŞAKIYAN DEMİRKOL Ö., Ozturk S., Koksel H., Sumnu G., Dubat A.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.227, sa.2, ss.565-570, 2008 (SCI-Expanded, Scopus) identifier identifier

36. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Meda V.
JOURNAL OF FOOD SCIENCE , cilt.72, sa.4, 2007 (SCI-Expanded, Scopus) identifier identifier identifier

37. THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Meda V.
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , cilt.41, sa.1, 2007 (SCI-Expanded, Scopus) identifier identifier identifier

38. Influence of fat content and emulsifier type on the rheological properties of cake batter

ŞAKIYAN DEMİRKOL Ö., Sumnu G., ŞAHİN S., Bayram G.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.219, sa.6, ss.635-638, 2004 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 43

1. Bioethanol Production From Microwave-Assisted Deep Eutectic Solvent Pretreated Wheat Straw

İŞCİ YAKAN A., ERDEM G. M., BAĞDER ELMACI S., ŞAKIYAN DEMİRKOL Ö., Lamp A., Kaltschmitt M.
Closed Cycles And The Circular Society 2023: The Power of Ecological Engineering, Hanya, Girit, Yunanistan, 01 Ekim 2023, (Özet Bildiri)

2. Deep Eutectic Solvent Pretreatment of Olive Pomace

Aslanhan D. D., Cam M. D., Bağder Elmacı S., Şakıyan Demirkol Ö., İşci Yakan A.
Closed Cycles And The Circular Society 2023: The Power of Ecological Engineering, Hania, Yunanistan, 1 - 05 Ekim 2023, ss.621-622, (Özet Bildiri)

3. Deep Eutectic Solvent Pretreatment of Olive Tree Biomass

Cam M. D., Aslanhan D. D., Bağder Elmacı S., Şakıyan Demirkol Ö., İşci Yakan A.
Closed Cycles And The Circular Society 2023: The Power of Ecological Engineering, Hania, Yunanistan, 1 - 05 Ekim 2023, ss.600-601, (Özet Bildiri)

4. Deep Eutectic Solvent Pretreatment of Cork Dust

Bağder Elmacı S., Schultz J., İşci Yakan A., Scherzınger M., Aslanhan D. D., Cam M. D., et al.
Closed Cycles And The Circular Society 2023: The Power of Ecological Engineering, Hania, Yunanistan, 1 - 05 Ekim 2023, ss.234-236, (Tam Metin Bildiri)

5. Deep Eutectic Solvent Pre-Treatment of Residual Biomass streams - Effects on Anaerobic Degradability

Schultz J., İşci Yakan A., Scherzinger M., Bağder Elmacı S., Aslanhan D. D., Cam M. D., et al.
Closed Cycles And The Circular Society 2023: The Power of Ecological Engineering, Hania, Yunanistan, 1 - 05 Ekim 2023, ss.227-229, (Tam Metin Bildiri)

6. Farklı bitkilerden elde edilen uçucu yağların antifungal etkileri

Yılmaz M. S., Akpınar M., Şakıyan Demirkol Ö.
Türkiye 13. Ulusal Gıda Kongresi, 21 - 23 Ekim 2020, (Özet Bildiri)

7. Alıç (Creategus monogyna) meyvesinden ultrasonik ve mikrodalga destekli ekstraksiyon yöntemleri ile toplam fenolik bileşik eldesi

YILMAZ M. S., KUTLU KANTAR N., ERDEM G. M., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

8. Ultra işlenmiş gıdalar

YILMAZ M. S., KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

9. Ekstraksiyon Proseslerinde Kullanılan Yeşil Çözücüler

KUTLU KANTAR N., YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

10. Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.
65th International Congress of Meat Science and Technology, 4 - 09 Ağustos 2019, (Özet Bildiri)

11. Deep Eutectic Solvent-Based Extraction of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel

KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö., Dos M., Ocak M., Demirkol M., et al.
3rd International Conference on Advanced Engineering Technologies, 19 - 21 Eylül 2019, (Tam Metin Bildiri)

12. Drying of pastirma by two microwave based technologies Physical, biochemical, microbiological and sensory aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.
65th InternationalCongress of Meat Scienceand Technology, 4 - 09 Ağustos 2019, (Özet Bildiri)

13. Microencapsulation of European cranberry bush fruit (viburnum opulus l.)

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
32nd EFFOST International Conference, 6 - 08 Kasım 2018, (Özet Bildiri)

14. Microwave-Assisted Extraction Of Phenolic Compounds Of European Cranberrybush Fruit (Viburnum Opulus L.),

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
32nd EFFOST International Conference, 6 - 09 Kasım 2018, (Özet Bildiri)

15. Alternative extraction method for phenolic compounds of cranberry bush (viburnum opulus l.) fruit: Ultrasound-probe treament

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)

16. OHMIC HEATING APPLICATIONS IN FOOD ENGINEERING: A REVIEW

DEMİRKOL M., KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)

17. Pectin production from food wastes: current status and future perspectives

erdem g. m., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)

18. MICROWAVE-ASSISTED EXTRACTION OF TOTAL PHENOLIC COMPOUNDS FROM CORNELIAN CHERRY (Cornus mas)

KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)

19. Pulsed Electric Field Applications In Foods, 3rd International Congress on Food Technology

YILMAZ M. S., arslan h., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Pulsed Electric Field Applications In Foods, 3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)

20. Comparison of ultrasound and microwave assisted extraction of anthocyanins of black carrot pomace

Yeşilören G., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)

21. Ultrasound assisted extraction of phenolic compounds of gilaburu (Viburnum opulus l.)

Alifaki Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucacus, 19 - 21 Nisan 2018, (Özet Bildiri)

22. COMPARISION OF TRADITIONAL AND ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM CORNELIAN CHERRY

KUTLU KANTAR N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018, (Özet Bildiri)

23. Total phenolic content and color values of dried broccoli

YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., BARUTÇU MAZI I., MAZI B. G.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucacus, 19 - 21 Nisan 2018, (Özet Bildiri)

24. Infrared-microwave combination baking of gluten-free cakes: an optimization study

ŞAKIYAN DEMİRKOL Ö.
1st International Conference on Innovations in Natural Science and Engineering, 3 - 06 Ocak 2018, (Özet Bildiri)

25. The Effect of Ohmic Heating Pretreatment on Drying of Apple

Kutlu N., Yilmaz M. S., Arslan H., Isci A., Sakiyan Ö.
21st International Drying Symposium (IDS), Valencia, İspanya, 11 - 14 Eylül 2018, ss.1487-1494, (Tam Metin Bildiri) Creative Commons License identifier

26. The effects of formulation and processing conditions on color, total phenolic content and dielectric properties of microwave baked buckwheat-rice cakes

ALİFAKİ Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Innovations in Food Science and Technology, 10 - 12 Mayıs 2017, (Özet Bildiri)

27. Thin layer models of microwave drying of broccoli

YILMAZ M. S., ŞAKIYAN DEMİRKOL Ö., BARUTÇU MAZI I., MAZI B. G.
INNOVATIONS IN FOOD SCIENCE AND TECHNOLOGY, 10 - 12 Mayıs 2017, (Özet Bildiri)

28. Ultrasonic assisted extraction of phenolic compounds and anthocyanins from black carrot pomace

YEŞİLÖREN G., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Innovations in Food Science and Technology, 10 - 12 Mayıs 2017, (Özet Bildiri)

29. Optimization of microwave-assisted extraction of total phenolic compounds from Caucasian whortleberry (Vaccinium arctostaphylos) by response surface methodology

KUTLU KANTAR N., Bıçak C., Ekinci D., Kılıç E., Erdem N., İŞCİ YAKAN A., et al.
Innovations in Food Science and Technology, 10 - 12 Mayıs 2017, (Özet Bildiri)

30. Effect of Drying on Physical Properties of Orange Peel

TAMER C., İŞCİ YAKAN A., KUTLU N., ŞAKIYAN DEMİRKOL Ö., ŞAHİN S., ŞÜMNÜ S. G.
The 2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016, (Özet Bildiri)

31. Investigation of Pore Size Distribution and Some Physical Properties of Different Formulated Microwave Baked Cakes by Image Analysis

ALİFAKİ Y. Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
The 2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016, (Özet Bildiri)

32. Kabak Cipsi

KUTLU N., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

33. Gıdalarda Dielektrik Isıtma Yöntemleri

ŞAKIYAN DEMİRKOL Ö., YILMAZ M. S., ÜNAYDIN N., İŞCİ YAKAN A.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

34. GIDALARDAKİ FENOLİK BİLEŞİKLERİN ENKAPSÜLASYONU

ALİFAKI Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

35. KEÇİBOYNUZU FENOLİK BİLEŞİKLERİNİN BASINÇLI SIVI EKSTRAKSİYONU İLE ELDESİ

KAHRAMAN S., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

36. Vişne Prunus cerasus L Posası ve Vişne Posası Özütü Kullanılarak Hazırlanan Kek Formülasyonlarının Dielektrik Özelliklerinin Belirlenmesi ve Karşılaştırılması

BAŞKAYA SEZER D., ŞUMNU G., ŞAHİN S., ŞAKIYAN DEMİRKOL Ö.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016, (Özet Bildiri)

37. KEÇİBOYNUZU FENOLİK BİLEŞİKLERİNİN MİKRODALGA DESTEKLİ EKSTRAKSİYONU

ERDEVECİLER B., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

38. UTILIZATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE PROCESS CONDITIONS AND FORMULATION OF MICROWAVE BAKED RICE CAKE

ALİFAKI Ö., ŞAKIYAN DEMİRKOL Ö., KUTLU N.
15th International Cereal and Bread Congress, 18 - 21 Nisan 2016, (Özet Bildiri)

39. MICROWAVE APPLICATIONS IN BAKERY PRODUCTS A REVIEW

KUTLU N., ALİFAKİ Y. Ö., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016, (Özet Bildiri)

40. Determination and Modelling of Microwave Drying Characteristics of Red Beet

KUTLU N., Demirel E., Tuncer G., Taş P., Pekgöz F., Yeşilören G., et al.
3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 03 Ekim 2015, (Özet Bildiri)

41. Drying Characteristics of Red Beet and Mathematical Modelling

KUTLU N., Demirel E., Tuncer G., Taş P., Pekgöz F., Yeşilören G., et al.
3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, (Özet Bildiri)

42. Effects of formulation baking time and microwave power on dielectric properties of cake during baking with microwave oven

alifaki ö., ŞAKIYAN DEMİRKOL Ö.
Eurofoodchem XVII, 7 - 10 Mayıs 2013

43. Comparison of soy cakes baked in halogen lamp microwave combination oven and conventional oven in terms of quality parameters

ŞAKIYAN DEMİRKOL Ö.
1st International Congress on Food Technology, 4 - 06 Kasım 2010, (Özet Bildiri)
Kitaplar 2

1. Fluid Flow and Heat and Mass Transfer in Food Systems

ŞAHİN S., Şumnu G., HAMAMCI H., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
Nobel, 2016

2. FLUID FLOW HEAT AND MASS TRANSFER IN FOOD SYSTEMS

ŞAHİN S., ŞÜMNÜ S. G., HAMAMCI H., İŞCİ YAKAN A., ŞAKIYAN DEMİRKOL Ö.
NOBEL YAYINEVİ, 2016
Metrikler

Yayın

84

Yayın (WoS)

30

Yayın (Scopus)

28

Atıf (WoS)

594

H-İndeks (WoS)

15

Atıf (Scopus)

689

H-İndeks (Scopus)

15

Proje

20

Tez Danışmanlığı

5

Açık Erişim

10
BM Sürdürülebilir Kalkınma Amaçları