SENTURK S. and KARACA H. 2021. First Report on the Presence of Aflatoxins in Fig Seed Oil and the Efficacy of Adsorbents in Reducing Aflatoxin Levels in Aqueous and Oily Media. Toxin Reviews DOI: 10.1080/15569543.2021.1937226

AYRANCI U.G. and Karaca H. 2021. Effect of In-package Gas Composition on Growth and Aflatoxin Production of Aspergillus flavus in Culture Medium and Red Pepper. International Journal of Food Microbiology Volume: 357, Article Number: 109368

YILDIZ A.Y. and KARACA H. 2021. Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions. Journal Of Oleo Science 70(5): 615-632.

URGANCI, Ü. and IŞIK, F., 2021. Quality Characteristics of Biscuits Fortified with Pomegranate Peel. Akademik Gıda, 19(1): 10-20.

YELER, H. B. and NAS, S., 2021. “Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios”, Food Science and Technology, 41(1): 127-135.

GUNAYDIN S. ve KARACA H. 2020. Growth and Aflatoxin Production of Aspergillus flavus in Fig-Based Medium: Effect of Minerals and Chelating Agents. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 26(7): 1223-1233.

KARACA H. and VELIOGLU Y.S. 2020. Effects of Ozone and Chlorine Washes and Subsequent Cold Storage on Microbiological Quality and Shelf Life of Fresh Parsley Leaves. LWT-Food Science and Technology, 127.

AYRANCI, U. G., ŞEKER, A., ARISOY, S., ÇİMEN, H. and AYTEKİN, Ö., 2019. "Antioxidant Activity and Identification of Food Proteins by Digestive Enzyme Supplementation and Fermentation with Lactobacillus kefiri", Czech Journal of Food Sciences, 37 (3): 155-164.

KARACA, H. 2019. The Effects of Ozone-Enriched Storage Atmosphere on Pesticide Residues and Physicochemical Properties of Table Grapes. Ozone-Science & Engineering, 41(5): 404-414.

AYRANCI, U. G., ÖZÜNLÜ, O., ERGEZER, H. and KARACA, H., 2019. "Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat" The Journal of the International Ozone Association, 42 (1): 95-103.

OZGOREN E., ISIK F. and YAPAR A. 2019. Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. Journal of Food Measurement and Characterization, 13(4), 2812-2821.

OZGOREN E. and YAPAR A. 2019. Effect of the addition of smoked trout fillet powder to the quality properties of pasta. Italian Journal of Food Science, 31(1), 110-124.

TOPKAYA, C. and IŞIK, F., 2019. Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. Journal of Food Processing and Preservation, 43(6): e13868.

TABAKOGLU, N. and KARACA, H. 2018. Effects of ozone-enriched storage atmosphere on postharvest quality of black mulberry fruits (Morus nigra L.). Lwt-Food Science And Technology, 92:276-281.

OZGOREN E., KAPLAN, H. B. and TÜFEKÇİ, S., 2018. “Chia tohumu kullanılarak zenginleştirilen galetaların bazı kimyasal ve fiziksel özellikleri”, Food and Health, 4(2): 140-146.

GUNAYDIN, S., KARACA H., PALOU, L., de la FUENTE, B. and PEREZ-GAGO, M.B. 2017. Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage. Journal of Food Quality.

IŞIK, F. and YAPAR, A., 2017. Effect of tomato seed supplementation on chemical and nutritional properties of tarhana. Journal of Food Measurement and Characterization, 11: 667-674.

IŞIK, F. ve TOPKAYA, C., 2017. Domates çekirdeği ilave edilerek üretilen krakerlerin bazı kimyasal, fiziksel ve duyusal özellikleri. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi,

IŞIK, F., URGANCI, Ü. ve TURAN, F., 2017. Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda, 15(2): 130-138.

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 and 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.

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

IŞIK, F. and TOPKAYA, C., 2016. Effects of tomato pomace supplementation on chemical and nutritional properties of crackers. Italian Journal of Food Science, 28: 525-535.

IŞIK, F. ve YAPAR, A., 2016. Değisik Oranlarda Salça Üretim Atıkları İlave Edilerek Üretilen Tarhanaların Oksidasyon Parametrelerinin Zamana Bağlı Değişimi. Akademik Gıda, 14(6): 123-135.

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.

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.