SON 5 YILA AİT YAYINLAR
TUMER, E. and TULEK, Y. 2022. Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage. Food Science and Technology, Vol. 42, e70220.
ÖZÜNLÜ, O. and ERGEZER, H. 2022. Development of novel paper-based colorimetric indicator labels for monitoring shelf life of chicken breast fillets. Journal of Food Processing and Preservation, 46: e17013.46, e17013
ÖZÜNLÜ, O., ERGEZER, H., DEMİRAY E. and GÖKÇE, R. 2021. Effect of Different Temperature on Rehydration Kinetics of Chicken Breast Meat Cubes, Latin American Applied Research, 51(3): 211-216.
DEMİRAY, E. and ÇALIŞKAN KOÇ, G. 2021. Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom (Pleurotus ostreatus) slices, Journal of Food Processing and Preservation, 1745-4549.
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, 357.
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.
DEMİRAY, E. Effect of drying temperature on color and desorption characteristics of oyster mushroom, Food Science and Technology, 2020, 0101-2061, 40, 1, 187- 193.
DEMİRAY, E. ve TÜLEK, Y. Kırmızıbiber (Capsicum annuum L.) Dilimlerinin Vakumla Kurutulması Sırasında Renk ve Askorbik Asidin Bozunma Kinetiği, Akademik Gıda, 2020, 1304-7582, 18, 1, 19-26.
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.
DEMİRAY, E. Drying Characteristics And Kinetics Of Lovastatin Degradation Of Oyster Mushroom (Pleurotus ostreatus) Slices, Latin American Applied Research, 2019, 0327-0793, 49, 4, 269-274.
DOGANTURK, M., DEMİRAY, E., GÜRSOY, O. and YILMAZ, Y. Kinetics of allicin potential loss in garlic slices during convective drying, Quality Assurance and Safety of Crops Foods, 2019, 1757-8361, 11, 3, 211-220.
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. ve TÜFEKÇİ, S., 2018. “Chia tohumu kullanılarak zenginleştirilen galetaların bazı kimyasal ve fiziksel özellikleri”, Food and Health, 4(2): 140-146.