Gıda Mühendisliği


  • NIZAMLIOĞLU, NM., NAS, S. 2016. Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage. International Journal of Fod Properties 19(10):2363-2376.

  • EKINCI R, ŞIMŞEK Ö, KÜÇÜKÇUBAN A, NAS S, .2016. Evaluation of mono or mixedcultures of lactic acid bacteriain type II sourdough system.Source of the Document Preparative Biochemistry and Biotechnology 46 (3), pp. 247-253

  • OTAĞ M., KADAKAL, Ç., “Comparative Study of Sugars, Organic Acids and TransResveratrol in Red and White Grapes Grown in Denizli Region at Different Stages of Ripening”, Asian Journal of Chemistry, 27(8): 3121-3126, (2015).

  • ÇELİK, İ., IŞIK, F. and YILMAZ, Y., 2016. Effect of roasted yellow chickpea (leblebi) flour addition on chemical, rheological and sensory properties of Boza. Journal of Food Processing and Preservation, doi:10.1111/jfpp.12725.

  • ARSLAN, S., BAYRAKÇI, S., 2016. Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish Journal of Agriculture and Forestry,  40, 68-74.

  • KARACA H, SEVILGEN O, KONAR N, VELIOGLU YS. “Chlorophylls Reductions in Fresh- cut Chard (Beta vulgaris var. cicla) with Various Sanitizing Agents” Journal of Agricultural Sciences-Tarım Bilimleri Dergisi, 22, 9-19, (2016).

  • ÖZKAL, S.G., YENER, M.E. (2016) Supercritical carbon dioxide extraction of flaxseed oil: Effect  of extraction parameters and mass transfer modeling, Journal of Supercritical Fluids, 112: 76- 80.

  • DEMIRAY, E. and TULEK, Y., “Color Degradatıon Kinetics of Carrot (Daucus Carota L.)  Slices During Hot Air Drying”, Journal of Food Processing and Preservation, 39 (6) 800-805  (2015)

  • DEMİRAY, E. and TULEK, Y. 2016. The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer, first online: 24 March 2016, DOI 10.1007/s00231-016- 1797-2

  • DEMİRAY, E. and TULEK, Y. 2016. Degradation kinetics of β-Carotene in carrot slices during convective drying. International Journal of Food Properties, first online: 22 February 2016,  DOI: 10.1080/10942912.2016.1147460

  • OZGOREN E, SEÇKIN AK, 2016. Aflatoxin M1 Contaminations in Mouldy Cheese. Mljekarstvo, 66 (2):154-159.

  • SAHAN, Y., GOCMEN, D., CANSEV, A., CELIK, G., AYDIN, E., DUNDAR, A.N., DULGER, D., KAPLAN, H.B., KILCI, A. and GUCER, S. 2015. Chemical and Techno-functional Properties of Flours From Peeled and Unpleeded Oleaster (Elaeagnus angustifolia L.). Journal of Aplied Botany and Food Quality; 88: 34-41.

  • DEĞİRMENCİOĞLU N., GÜRBÜZ, O, HERKEN, E. N., YURDUNUSEVEN YILDIZ, A. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana 2016. Food Chemistry, 194: 587-594 (2016)

  • HERKEN, E.N., ŞİMŞEK, S., OHM, J.B., YILDIZ, A.Y. Effect of Mahaleb on Cookie Quality. Journal of Food Processing and Preservation, 1-13, (2016)