GIDA MÜHENDİSLİĞİ BÖLÜMÜ

SCOPUS TARAFINDAN TARANAN DERGİLERDEKİ YAYIN LİSTESİ

Liste son güncelleme 28.09.2021. 

2021

  1. Gunes, Z. S., & Can Karaca, A. (2021). Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia. Cereal Chemistry.
  2. Karaca, A. C. (2021). Modification of Legume Proteins for Improved Functionality. In Grain and Seed Proteins Functionality. IntechOpen.
  3. Oztekin, S., & Karbancioglu-Guler, F. (2021). Bioprospection of Metschnikowia sp. isolates as biocontrol agents against postharvest fungal decays on lemons with their potential modes of action. Postharvest Biology and Technology, 181, 111634.
  4. Gulsunoglu-Konuskan, Z., Karbancioglu-Guler, F., & Kilic-Akyilmaz, M. (2021). Development of A Bioprocess for Production of Ellagic Acid from Chestnut (Castanea sativa mill.) Waste by Fermentation with Aspergillus spp. Food Bioscience, 101058.
  5. Ilhan, I., Kaya, M., Turan, D., Gunes, G., Guner, F. S., & Kılıç, A. (2021). Thermoresponsive polyurethane films for packaging applications: Effects of film formulation on their properties. Food Packaging and Shelf Life29, 100695.
  6. Ozkan, G., Stübler, A. S., Aganovic, K., Draeger, G.,  Esatbeyoglu, T., and Capanoglu, E. (2021). Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments. Food Chemistry, 129918.
  7. Dogu-Baykut, E., & Kirkin, C. (2021). Impact of Organoleptic and Consumer Acceptability for Non-Thermally Processed Grain-Based Food Products. Non-Thermal Processing Technologies for the Grain Industry.
  8. Dogu-Baykut, E., Kirkin, C., & Kilic-Akyilmaz, M. (2021). Ultrasonic Applications in Bakery and Snack Food Processing Industries. Non-Thermal Processing Technologies for the Grain Industry.
  9. Aysegul, M. I., Dilara, D., Nur, D. D., & Funda, K. G. (2021). Safety Issues for Non-Thermal Food Processing Applications in Grain Industries. In Non-Thermal Processing Technologies for the Grain Industry (pp. 253-284). CRC Press.
  10. Kasapoğlu, K. N., Demircan, E., Eryılmaz, H. S., Karaça, A. C., & Özçelik, B. (2021). Sour Cherry Kernel as an Unexploited Processing Waste: Optimisation of Extraction Conditions for Protein Recovery, Functional Properties and In Vitro Digestibility. Waste and Biomass Valorization, 1-14.
  11. Bayram, B., Ozkan, G., Kostka, T., Capanoglu, E., & Esatbeyoglu, T. (2021). Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules, 26(13), 4031.
  12. Nemli, E., Ozakdogan, S., Tomas, M., McClements, D. J., & Capanoglu, E. (2021). Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions. Food Biophysics, 1-10.
  13. Ozkan, G., Stübler, A. S., Aganovic, K., Draeger, G.,  Esatbeyoglu, T., and Capanoglu, E. (2021). Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments. Food Chemistry, 129918.
  14. Mutlu‐Ingok, A., Catalkaya, G., Capanoglu, E., & Karbancioglu‐Guler, F. (2021). Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils. Food Frontiers.
  15. Durmus, N., Capanoglu, E., & Kilic-Akyilmaz, M. (2021). Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition. International Dairy Journal, 117, 105018.
  16. Karimidastjerd, A., & Kilic-Akyilmaz, M. (2021). Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate. Food and Bioproducts Processing, 125, 161-169.
  17. Aĝirbaş, H. E. T., Yavuz-Düzgün, M., & Özçelik, B. (2021). The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products. Journal of Food Measurement and Characterization, 1-12.
  18. Şensu, E., Kasapoğlu, K. N., Gültekin-Özgüven, M., Demircan, E., Arslaner, A., & Özçelik, B. (2021). Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors. LWT140, 110820.

 

2020

  1. Gulsunoglu, Z., Purves, R., Karbancioglu-Guler, F., & Kilic-Akyilmaz, M. (2020). Enhancement of phenolic antioxidants in industrial apple waste by fermentation with Aspergillus spp. Biocatalysis and Agricultural Biotechnology, 25, 101562.
  2. Mutlu-Ingok, A., Firtin, B., Karbancioglu-Guler, F., & Altay, F. (2020). A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils. International Journal of Food Engineering, 16(11).
  3. Can Karaca, A., Baskaya, H., Guzel, O., & Ak, M. M. (2020). Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders. Journal of Food Processing and Preservation44(12), e14975.
  4. Kocaman, E., Karaca, A. C., & Van der Meeren, P. (2020). Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity. Food Research International137, 109527.
  5. Fırtın, B., Yenipazar, H., Saygün, A., & Şahin-Yeşilçubuk, N. (2020). Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies. LWT134, 109947.
  6. Karaça, A. C. (2020). Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions. Celal Bayar University Journal of Science, 16(3), 257-261.
  7. Vatansever, E., Arslan, D., Sarul, D. S., Kahraman, Y., Gunes, G., Durmus, A., & Nofar, M. (2020). Development of CNC-reinforced PBAT nanocomposites with reduced percolation threshold: a comparative study on the preparation method. Journal of Materials Science55(32), 15523-15537.
  8. Çakmak, H., Özselek, Y., Turan, O. Y., Fıratlıgil, E., & Karbancioğlu-Güler, F. (2020). Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties. Polymer Degradation and Stability, 179, 109285.
  9. Arslan, D., Vatansever, E., Sarul, D. S., Kahraman, Y., Gunes, G., Durmus, A., & Nofar, M. (2020). Effect of preparation method on the properties of polylactide/cellulose nanocrystal nanocomposites. Polymer Composites, 41(10), 4170-4180.
  10. Turan, D., & Gunes, G. (2020). Assessment of overall migration and specific migration of 1, 4‐butanediol from a thermoplastic polyurethane film developed for fresh produce packaging. Journal of Applied Polymer Science, 137(18), 48638.
  11. Sen, D., & Kahveci, D. (2020). Production of a Protein Concentrate from Hazelnut Meal Obtained as a Hazelnut Oil Industry By-Product and Its Application in a Functional Beverage. Waste and Biomass Valorization11(10), 5099-5107.
  12. Cinar, K., Gunes, G., & Gulec, H. A. (2020). Enzymatic synthesis of prebiotic carbohydrates from lactose: Kinetics and optimization of transgalactosylation activity of β‐galactosidase from Aspergillus oryzae. Journal of Food Process Engineering, 43(8), e13435.


2019

  1. Ozkan, G., Franco, P., Capanoglu, E., & De Marco, I. (2019). PVP/flavonoid coprecipitation by supercritical antisolvent process. Chemical Engineering and Processing-Process Intensification, 146, 107689.
  2. Dogu‐Baykut, E., & Gunes, G. (2019). Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme (Thymus vulgaris L.). Journal of Food Processing and Preservation, 43(6), e13842.
  3. Bilgiç-Keleş, S., Şahin-Yeşilçubuk, N., Barla-Demirkoz, A., & Karakaş, M. (2019). Response surface optimization and modelling for supercritical carbon dioxide extraction of Echium vulgare seed oil. The Journal of Supercritical Fluids, 143, 365-369.
  4. Gulsunoglu, Z., Karbancioglu-Guler, F., Raes, K., & Kilic-Akyilmaz, M. (2019). Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes. International Journal of Food Properties, 22(1), 1501-1510.
  5. Yüksel-Bilsel, A., & Şahin-Yeşilçubuk, N. (2019). Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies. Food Chemistry296, 17-22.
  6. Tomaş, M., Sağdıç, O., Çatalkaya, G., Karıncaoğlu, D. K., & Güven, E. Ç. (2019). Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce. Turkish Journal of Agriculture and Forestry43(5), 478-484.


2016-2018

  1. Surek, E., Nilufer-Erdil, D. (2016). Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes. International Journal of Food Science and Technology,51 (1), pp. 231-239.
  2. Tacer-Caba, Z., Nilufer-Erdil, D., Boyacioglu, M.H ., Ng, P.K.W. (2016). Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates.Qualıty Assurance And Safety Of Crops & Foods, 8(2), pp.215-230.
  3. Kamiloglu, S., Capanoglu, E., Bilen, F.D., Gonzales, G.B., Grootaert, C., Van De Wiele, T., Van Camp, J. (2016). Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.).Journal of Agricultural and Food Chemistry,64 (12), pp. 2450-2458.
  4. Akyol, H., Riciputi, Y., Capanoglu, E., Caboni, M.F., Verardo, V. (2016). Phenolic compounds in the potato and its byproducts: An overview.International Journal of Molecular Sciences, 17 (6), art. no. 835
  5. Erşan, S., Gültekin‐Özgüven, M., Berktaş, İ., Erdem, Ö., Tuna, H. E., Gunes, G., & Özçelik, B. (2016). Use of Bacillus indicus HU 36 as a probiotic culture in set‐type, recombined nonfat yoghurt production and its effects on quality. International Journal of Dairy Technology, 69(1), 81-88.
  6. Turan, D., Gunes, G., & Seniha Güner, F. (2016). Synthesis, characterization and O2 permeability of shape memory polyurethane films for fresh produce packaging. Packaging Technology and Science, 29(7), 415-427.
  7. Turan, D., Sängerlaub, S., Stramm, C., & Gunes, G. (2017). Gas permeabilities of polyurethane films for fresh produce packaging: response of O2 permeability to temperature and relative humidity. Polymer Testing, 59, 237-244.
  8. Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model.LWT Food Scıence And Technology,77, pp. 475481.
  9. Turan, D., Gibis, M., Gunes, G., Baier, S. K., & Weiss, J. (2018). The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)–dextran conjugates in fibers produced by needleless electrospinning after annealing. Food & function, 9(4), 2193-2200.
  10. Turan, D., Gunes, G., & Kilic, A. (2018). Perspectives of bio-nanocomposites for food packaging applications. Bionanocomposites for packaging applications, 1-32.
  11. Kirkin, C., & Gunes, G. (2018). Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties. Journal of Food Processing and Preservation, 42(8), e13678.
  12. Kilic-Akyilmaz, M., Karimidastjerd, A. (2018). Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate. International Dairy Journal, 82, 45-50.
  13. Kilic-Akyilmaz, M., Kocaman, E., Gulsunoglu, Z., Sagdic-Oztan, C.,  Mohammadipour Mavazekhan, S. (2018). Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase. International Dairy Journal, 84, 85-91.