Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

EMIRATES JOURNAL OF FOOD AND AGRICULTURE, vol.33, no.5, pp.423-433, 2021 (Journal Indexed in SCI) Creative Commons License Sustainable Development identifier identifier

Articles Published in Other Journals

Effect of Scolymus hispanicus L. Flour Supplementation on Rheological Properties of Dough

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.11, no.4, pp.2823-2835, 2021 (National Refreed University Journal) Creative Commons License

The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations

International Journal of Agriculture, Environment and Food Sciences, vol.4, no.4, pp.406-417, 2020 (National Refreed University Journal) Creative Commons License

A NEW STRATEGY TO CREATE COMPETITIVE ADVANTAGE INTHE SCOPE OF HEALTH TOURISM: ”HIPPOTHERAPYAPPLICATIONS”

GSI JOURNALS SERIE B: ADVANCEMENTS IN BUSINESS AND ECONOMICS, vol.2, no.2, pp.1-18, 2020 (Refereed Journals of Other Institutions) Creative Commons License

GASTRONOMİ KAVRAMLARI VE GASTRONOMİ TURİZMİ ÜZERİNE BİR İNCELEME

Erzincan Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, vol.12, no.1, pp.1-14, 2019 (Refereed Journals of Other Institutions)

Türk Mutfak Kültürü ve Beslenme Alışkanlıkları Üzerine Bir Değerlendirme

SAFRAN KÜLTÜR VE TURİZM ARAŞTIRMALARI DERGİSİ, vol.1, no.3, pp.108-124, 2018 (Refereed Journals of Other Institutions)

Eriştenin Farklı Un Katkıları ile Zenginleştirilmesi

Akademik Gıda, vol.16, no.2, pp.252-256, 2018 (Refereed Journals of Other Institutions) Creative Commons License

CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATION

International Journal of Food Engineering Research (IJFER), vol.3, no.1, pp.9-16, 2017 (Refereed Journals of Other Institutions)

Hipermarketlerde Gıda Temas Yüzeylerinin Mikrobiyolojik Özellikleri ve Satış Personelinin El Hijyeni Düzeyi

Erciyes Üniversitesi Veteriner Fakültesi Dergisi, vol.14, no.1, pp.19-25, 2017 (Other Refereed National Journals)

EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS

International Journal of Food Engineering Research (IJFER), vol.3, no.1, pp.23-31, 2017 (Refereed Journals of Other Institutions)

A Functional Food Additive Scolymus hispanicus L Flour

International Journal of Food Engineering, vol.2, no.2, pp.124-127, 2016 (Refereed Journals of Other Institutions)

EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE

International Journal of Food Engineering Research, vol.2, no.2, pp.29-42, 2016 (Other Refereed National Journals)

Innovative Food Additives Oleaster Flour

Academic Platform Journal of Engineering and Science-APJES, pp.1052-1061, 2015 (Refereed Journals of Other Institutions)

DİYET LİFİN ÖZELLİKLERİ VE SAĞLIK ÜZERİNDEKİ ETKİLERİ

Uludağ Üniversitesi Ziraat Fakültesi Dergisi, vol.25, no.2, pp.147-157, 2011 (Other Refereed National Journals)

Refereed Congress / Symposium Publications in Proceedings

Studies on Kombucha Tea and Its Antioxidant Properties

UMTEB International Congress on Vocational Technical Sciences-XI, Ankara, Turkey, 3 - 05 September 2021, pp.16-17

Content Analysis of Tripadvisor Reviews for Fusion Kitchen Concept Restaurant Businesses: Turkey Example

2. International Congress of New Generations and New Trends in Tourism (INGANT 2021), Sakarya, Turkey, 27 - 28 May 2021, pp.807-818

Gastronomi Turizmi Çerçevesinde Tunceli Mutfak Kültürünün İncelenmesi

International Marmara Social Sciences Congress (Spring 2021), Kocaeli, Turkey, 21 May 2021, pp.119-127

Gastronomi Trendleri: Nikkei Mutfağı

19. Geleneksel Turizm Sempozyumu, Kocaeli, Turkey, 29 April 2021, pp.248-265

Gastronomi Turizmi İçin Yapılan Seyahatlere Yönelik Tanıtım Materyallerinde Algıyı Etkileyen Unsurlar

TARAS SHEVCHENKO 6th INTERNATIONAL CONGRESS ON SOCIAL SCIENCES, Kiev, Ukraine, 04 April 2021, vol.3, pp.810-825

Orta Asya’dan Günümüze Türk Mutfak Kültüründe Tatlının Yeri Ve Önemi

TARAS SHEVCHENKO 6th INTERNATIONAL CONGRESS ON SOCIAL SCIENCES, Kyiv, Ukraine, 04 April 2021, vol.3, pp.836-848

MOLEKÜLER GASTRONOMİNİN DOĞUŞU VE KULLANIM ALANLARI

Imascon 2020, Kocaeli, Turkey, 4 - 05 December 2020, pp.303-309

DİYET LİF KAYNAĞI: KAHVE ÇEKİRDEK ZARI VE ÖZELİKLERİ

International Marmara Sciences Congress (Spring) 2020-IMASCON, Kocaeli, Turkey, 19 - 20 June 2020, pp.544-550

Fonksiyonel Bir Bileşen: Çerezlik Kabak Çekirdeği Unu.

Uluslararası Marmara Fen Bilimleri Kongresi (IMASCON 2019), Kocaeli, Turkey, 1 - 03 November 2019, pp.184-190

Toplu Beslenmede Menü Planlama ve Örnek Menü Uygulamaları

Uluslararası Marmara Sosyal Bilimler Kongresi (IMASCON 2019), Kocaeli, Turkey, 1 - 03 November 2019, pp.52

Chemical and Techno-Functional Properties of Different Pumpkin Seeds (Cucurbita pepo L.) Flours

1st International Conference on Preventive Medicine (1st ICPM), Antalya, Turkey, 12 November 2109 - 14 November 2019, pp.92 Sustainable Development

Determinatiton of some chemical properties, mineral contents and fatty acid compositions of pumpkin seed (Cucurbita pepo L.) flours.

International Biological, Agricultural and Life Science Congress (BIALIC 2019), Liviv, Ukraine, 7 - 08 November 2019 Sustainable Development

Determination of Some Chemical and Antioxidative Properties of Pumpkin Seeds (Cucurbita pepo L.) Grown in Turkey

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOB 2019), Trabzon, Turkey, 16 - 18 April 2019, pp.509

Türkiye’de üretilen coğrafi işaret ile tescillenmiş peynir çeşitleri.

Uluslararası Gastronomi Turizmi Araştırmaları Kongresi, Kocaeli, Turkey, 20 - 22 September 2018

Engellerde Yeni Umut: Hippoterapi

Uluslararası Marmara Fen ve Sosyal Bilimler Kongresi (IMASCON 2018), Kocaeli, Turkey, 23 - 25 November 2018, pp.379-384

Gıda Sanayinde Kullanılan Bazı Katkı Maddelerinin Moleküler Gastronomide Uygulama Alanları.

), Uluslararası Marmara Fen ve Sosyal Bilimler Kongresi (IMASCON 2018), Kocaeli, Turkey, 23 - 25 November 2018, pp.1145-1150

Hippoterapi Uygulamalarında Dengeli Beslenmenin Önemi

IMASCONGRESS – Uluslararası Marmara Fen ve Sosyal Bilimler Kongresi, 23 - 25 November 2018

Engellerde Yeni Umut

IMASCONGRESS – Uluslararası Marmara Fen ve Sosyal Bilimler Kongresi, 23 - 25 November 2018

Functional Ingredient with High Dietary Fiber: Coffee Silverskin (CS)

3rd International Congress on Food Technology (ICFT), Nevşehir, Turkey, 10 - 12 October 2018, pp.161

BEDENSEL VE ZİHİNSEL ENGELLİOLGULARDA HİPPOTERAPİ UYGULAMALARIVE BU OLGULARIN ÖZEL BESLENME İLEDESTEKLENMESİ

1st INTERNATIONAL HEALTH SCIENCE AND LIFE CONGRESS (IHSLC 2018), Isparta, Turkey, 2 - 05 May 2018, pp.196-197

ENGEL TANIMAYAN TERAPİ: HİPPOTERAPİ

1st INTERNATIONAL HEALTH SCIENCE AND LIFE CONGRESS (IHSLC 2018), Isparta, Turkey, 2 - 05 May 2018, pp.196

TRADITIONAL TURKISH COFFEE AND PRESENTATION CULTURE

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 April 2018, pp.161

DIFFERENT TYPES OF COFFEE MAKING TECHNICS WITH COFFEE BEANS

The 4 th International Symposium on “Traditional Foods from Adriatic to Caucasus", Kyrenia, Cyprus (Kktc), 19 - 21 April 2018, pp.20

AN INNOVATIVE NEW PRODUCT: CHOCOLOVE (ÇİKOLAŞK)

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 - 21 April 2018, pp.127

A New Strategy to Create Competitive Advantage in the Health Tourism: Hippotherapy

4th International Symposium on Multidisciplinary Studies (ISMS), Paris, France, 26 - 27 April 2018, pp.200-201

Some chemical properties of cookies supplemented with oleaster flour

The 4th International Symposium on ”Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 19 - 21 April 2018

DİYET LİFLER VE TAHIL ÜRÜNLERİNDE KULLANIMI

10. GIDA MÜHENDİSLİĞİ KONGRESİ, Antalya, Turkey, 09 November 2017

Türk Mutfak Kültürü ve Beslenme Alışkanlıkları

10. GIDA MÜHENDİSLİĞİ KONGRESİ, Antalya, Turkey, 09 November 2017

Nutritional Properties of Wild Edible Plant: Scolymus hispanicus L.

17th International Nutrition Diagnostics Conference, INDC 2017, PRAG, Czech Republic, 9 - 12 October 2017

ANTIOXIDANT PROPERTIES OF COOKIE SUPPLEMENTED WITH OLEASTER FLOUR

17th International Nutrition Diagnostics Conference, INDC 2017, PRAG, Czech Republic, 9 - 12 October 2017

THE FLOUR OBTAINED FROM SOY PLANT AND ITS PROPERTIES

The 1st International Congress On Medicinal annd Aromaiıc Plants, Konya, Turkey, 9 - 12 May 2017, pp.357

Carob flour and investigation of chemical and functional properties

The 1st International Congress On Medicinal annd Aromaiıc Plants, Konya, Turkey, 9 - 12 May 2017, pp.355

Production of Noodle With High Dietary Fiber Content From Chestnut Flour137

ICAFOF 2017, International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.137

An Alternative Food Additive: Chestnut Flour. (Oral Presentation), , 15-17 May.

ICAFOF 2017, International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.132

Antioxidant Properties of Oleaster Flour

International Congress on New Trends in Science, Engineering and Technology, Barcelona, Spain, 27 - 29 April 2017

İğde Unu Üretimi Ve Yöntemi

Uludağ Üniversitesi VI. Bilgilendirme ve Ar-Ge Günleri 2017, Bursa, Turkey, 15 - 16 March 2017

Bitki Kökünden Un Üretimi

Uludağ Üniversitesi VI. Bilgilendirme ve Ar-Ge Günleri 2017, Bursa, Turkey, 15 - 16 March 2017

İĞDE UNUNDAN MAMUL BİSKÜVİ

Uludağ Üniversitesi VI. Bilgilendirme ve Ar-Ge Günleri 2017, Bursa, Turkey, 15 - 16 March 2017

Effect of The Addition of Oleaster Flour On The Quality Characteristics of Cookies

15th International Cereal and Bread Congress (15th ICBC), İstanbul, Turkey, 18 - 21 April 2016, pp.176

Nutritional and Functional Properties of Scolymus hispanicus L Flour

15th International Cereal and Bread Congress (15th ICBC), 18 - 21 April 2016

Crackers Supplemented With Scolymus hispanicus L Flour

15th International Cereal and Bread Congress (15th ICBC), 18 - 21 April 2016

The Usage of Sour and Sweet Yeast in Traditional Breads

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, SARAYBOSNA, Bosnia And Herzegovina, 1 - 04 November 2015, pp.118

Besni Grapes

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015

A Special Wild Edible Mushroom Kanlıca Muschroom

3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.480

Innovative Cookie Supplemented With Oleaster Flour

ISITES2015 3rd International Symposium on Innovative Technologies in Engineering And Science, Valencia, Spain, 3 - 05 June 2015, pp.1063-0

Innovative Food Additives Oleaster Flour

ISITES2015 3rd International Symposium on Innovative Technologies in Engineering And Science, Valencia, Spain, 3 - 05 June 2015, pp.1053-1061

Scolymus hispanicus L bitki köklerinin antioksidan kapasitelerinin ve biyoalınabilirliklerinin belirlenmesi

TARGİD-2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015

İğde Unu Üretimi ve Yönetimi

Selçuk TTO Patent Proje Pazarı, Konya, Turkey, 19 - 20 November 2014

Chemical Composition of Blessed Thistle Consumed as a Alternative Vegetable in Aegean Region

Funtional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, İstanbul, Turkey, 14 - 17 September 2014

Determination Antioxidant Properties and Their bioaccessibility of Sumac Rhus coriaria Fruits and Its Products

24th İnternational Scientific-Expert Conference on Agriculture and Food İndustry, Herzogovina, Bosnia And Herzegovina, 25 - 28 October 2013

Using Of Water Buffalo Milk In Traditional Milk Products

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

Blessed Thistle Cnicus benedictus L A Plant Traditionally used as a Vegetable

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

Bread with Chıckpea Leaven and Microbiological Properties of Fermented Chıckpea

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

A Study on The Chemical And Microbiological Quality Of Cig Kofte Consumed ın Istanbul

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

A Study on The Microbiological Qualityof Leblebi Sold in Istanbul

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

A Popular Street Food Simit

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

Global Halal Food Sector and the Role of Turkey

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid, Macedonia, 24 - 25 October 2013

Antioxidant properties and their bioaccessibility of Blessed Thistle under different processed treatments

Joint Annual Meeting of the ASPET/BPS at Experimental Biology (EB), Massachusetts, United States Of America, 20 - 24 April 2013, vol.27 identifier

Nutritional Quality Of Blessed Thistle

1st International Conference on Nutraceutical and Cosmetic Sciences (ICNaCS), Kuala-Lumpur, Malaysia, 22 - 23 October 2012

Books & Book Chapters

Çekırdekten Fincana Kahve Üretimi ve Kahve Üzerine Araştırmalar

in: Mühendislik Alanında Araştırma ve Değerlendirmeler, Hasdemir Belma, Turhan Mahmut, Editor, Gece Kitaplığı / Gece Publishing, Ankara, pp.105-130, 2021

MEYVE-SEBZE VE ÜRÜNLERİNİN MİNERALLERLE ZENGİNLEŞTİRİLMESİNE YÖNELİK YAKLAŞIMLAR

in: MÜHENDİSLİK BİLİMLERİNDE YENİ YAKLAŞIMLAR, KAVAK DUYGU, POLAT ALPER, Editor, Livre de Lyon, Lyon, pp.118-156, 2021

CHAPTER VIII: Cereal Grain-Fermented Products: Health, Nutrition and Microbiology

in: Engineering Sciences Innovative Approaches (September 2021) , Aşçı Yeliz, Editor, Livre de Lyon, Lyon, pp.146-167, 2021