YAYINLAR

2023

• Abacıgil, T. Ö., Kıralan, M., & Ramadan, M. F. (2023). Quality parameters of olive oils at different ripening periods as affected by olive fruit fly infestation and olive anthracnose. Rendiconti Lincei. Scienze Fisiche e Naturali, 34(2), 595-603.
• Kıralan, M., Çakıcı, H. F., Toptancı, İ., & Ramadan, M. F. (2023). Measurement of polycyclic aromatic hydrocarbons in aroma-flavored olive oils produced using microwave and traditional maceration methods. Rendiconti Lincei. Scienze Fisiche e Naturali, 1-11.
• Kiralan, M., Ketenoglu, O., & Kiralan, S. S. (2023). Composition and Functional Properties of Cardamom Essential Oil. Cardamom (Elettaria cardamomum): Production, Processing and Properties, 105-118.
• Kiralan, M., Kiralan, S. S., & Ketenoglu, O. (2023). Fig Volatiles. In Fig (Ficus carica): Production, Processing, and Properties (pp. 513-522). Cham: Springer International Publishing.
• Kiralan, M., Ketenoglu, O., & Kiralan, S. S. (2023). Composition and Functional Properties of Cardamom Fixed Oil. Cardamom (Elettaria cardamomum): Production, Processing and Properties, 119-125.
• Kiralan, M., Ketenoglu, O., Kiralan, S. S., & Yilmaz, F. M. (2023). Composition and Functional Properties of Fig (Ficus carica) Phenolics. In Fig (Ficus carica): Production, Processing, and Properties (pp. 369-394). Cham: Springer International Publishing.
• Toptancı, İ., Kıralan, S., & KETENOĞLU, O. (2023). A survey of phthalates in flavored olive oils from Turkey Estudios sobre ftalatos en aceites de oliva aromatizados de Turquía. Grasas y Aceites, 74(2).
• Altan, A., & Yağci, S. (2023). Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion. Food Chemistry, 411, 135502.
• Sutay, D., Yağcı, S., Yurtdaş, E., & Toptaş, M. (2023). Multiproduct biorefinery from defatted olive mill waste: preparation of hemicellulose-based biodegradable films and instant controlled pressure drop (DIC)-assisted isolation of value-added products. Biomass Conversion and Biorefinery, 1-13.
• Savaş, E., & Manav, M. (2023). Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis. International Journal of Food Properties, 26(2), 2693-2715.
• Savaş, E., & Demir, V. (2023). Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers. Journal of Food Processing and Preservation, 2023.
• KAYAALP, B. Z. U., BAKAN, R., METİN, E., & SAVAŞ, E. (2023). Küresel Bir Restoranda Servis Edilen Bitki Bazlı ve Et Bazlı Burgerlerin Tercih Edilebilirliklerinin Karşılaştırılması. GSI Journals Serie A: Advancements in Tourism Recreation and Sports Sciences, 6(1), 30-46.
• Mutlu, C. (2023). Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders. British Food Journal, 125(10), 3734-3747.
• Mutlu, C., Özer-Atakoğlu, Ö., Erbaş, M., & Yalçın, M. G. (2023). Advances in the elemental composition analysis of propolis samples from different regions of Turkey by X-ray fluorescence spectrometry. biological trace element research, 201(1), 435-443.
• Mutlu, C. (2023). Adsorption isotherms and some thermodynamic properties of multifloral bee pollen at different conditions. Heat and Mass Transfer, 1-9.
• Mutlu, C., & Erbas, M. (2023). Evaluating the effects of different drying methods, carrier materials and their ratios to produce bioactive honey-like powder. Journal of Apicultural Research, 62(2), 364-373. 
• MUTLU, G., AKBULUT, D., AYDIN, N. S., & MUTLU, C. (2023). FONKSİYONEL BİR ARICILIK ÜRÜNÜ OLAN ARI SÜTÜNÜN BAZI ÖZELLİKLERİ ve SAĞLIK ÜZERİNE ETKİLERİ. Uludağ Arıcılık Dergisi, 23(1), 138-152.
• Tuncel, N. Y., Andaç, A. E., Kaya, H. P., Korkmaz, F., & Tuncel, N. B. (2023). The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance. Journal of Food Science and Technology, 1-11.
• Korkmaz, F., Tuncel, N. B., & Tok, Ö. (2023). The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours. Journal of Stored Products Research, 103, 102132.
• Korkmaz, F., POLAT, H., Andaç, A. E., & TUNCEL, N. Y. (2023). BİTKİ ESASLI SÜT BENZERİ İÇECEKLER. Gıda, 48(4), 784-805.
• MUTLU, C., & KORKMAZ, F. (2023). ULTRASONİKASYON VE SOKSALET YÖNTEMLERİYLE EKSTRAKTE EDİLEN KETENCİK TOHUM YAĞLARININ OKSİDATİF ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 48(3), 627-640.
• Mutlu, C., Candal-Uslu, C., & Erbaş, M. (2023). Optimisation of Catalytic Oxidation Conditions for the 2-Keto-L-Gulonic Acid Production Using Response Surface Methodology.
• Mutlu, C., & Erbas, M. (2023). Turkish bee pollen: Composition, regional discrimination and polyphenol bioaccessibility. Food Bioscience, 102805.
• MUTLU, C., USLU, C. C., & ERBAS, M. (2023). C VİTAMİNİNİN 2-KETO-L-GULONİK ASİT MOLEKÜLÜNDEN ÜRETİMİ İÇİN FARKLI METOTLARIN ARAŞTIRILMASI. Gıda, 48(2), 394-404.
• Şimşek, F., Çetin, B., & Mutlu, C. (2023). ARI EKMEĞİNİN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ. Gıda, 48(4), 807-818.
• Yüksel, Y., Kiralan, M., & Ramadan, M. F. (2023). Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread. Food Science and Technology International, 10820132231207904.
• YÜKSEL, Y., & DEMİR, M. K. (2023). Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour. International Journal of Secondary Metabolite, 10(4), 545-554.
•  

PROJELER

2023

• TÜBİTAK 1001 projesi

  Proje Adı: Baklagil İşleme Yan Ürünlerinden Farklı Teknolojik ve Kimyasal Süreçler Kullanılarak Gıda Katkı Maddeleri Geliştirilmesi

  Proje Yürütücüsü: Prof.Dr. Sibel YAĞCI

  Proje bütçesi: 504013 TL

  Proje Başlangıç Bitiş Tarihleri: 15.06.2020-26.11.2023