Dr. Öğr. Üyesi Şelale YALÇINÖZ

Yayın Ağı

Makaleler 7

1. TEMPERATURE DEPENDENCY OF SWEET CHERRY CONCENTRATE COLOUR: A KINETIC STUDY

KARA YALÇINÖZ Ş., ERÇELEBİ E.

Eurasian Journal of Food Science and Technology , cilt.1, sa.2, ss.29-35, 2017 (Hakemli Dergi)

2. AN OVERVIEW OF NANO-SCALE FOOD EMULSIONS: A MINI REVIEW

KARA YALÇINÖZ Ş., ERÇELEBİ E.

Eurasian Journal of Food Science and Technology , cilt.1, sa.2, ss.41-46, 2017 (Hakemli Dergi)

3. HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE

KARA YALÇINÖZ Ş., ERÇELEBİ E.

Agriculture and Food , cilt.5, ss.471-483, 2017 (Hakemli Dergi)

4. EFFECT OF HYDROCOLLOID TYPE AND CONCENTRATION ON FLOW BEHAVIOUR AND SENSORY PROPERTIES OF URMU MULBERRY MORUS NIGRA L SAUCES A RESPONSE SURFACE APPROACH

KARA Ş., ERÇELEBİ E.

Agriculture & Food , cilt.4, ss.484-495, 2016 (Hakemli Dergi)

5. RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS

KARA Ş., ERÇELEBİ E.

Agriculture & Food , cilt.4, ss.496-509, 2016 (Hakemli Dergi)

6. Anthocyanin Degradation and Colour Kinetics of Cornelian Cherry Concentrate

KARA Ş., ERÇELEBİ E., ŞAHİN K., ŞAHİN AKTURA S., BAHÇECİ İ., OSKAY B.

British Journal of Applied Science & Technology , cilt.10, sa.4, ss.1-12, 2015 (Hakemli Dergi)

7. Stability of bitter orange juice olive oil salad dressing stabilized with polysaccharide

ERÇELEBİ E., KARA Ş., İBANOĞLU E., CANADİNÇ D., AYDIN Z.

Journal of Food Science & Engineering , cilt.1, sa.4, ss.297-302, 2011 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 27

1. Why should we consume chia seeds?

KEKLİK M., ERÇELEBİ E., KARA Ş.

2nd International Eurasian Conference on Science, Engineering And Technology, Gaziantep, Türkiye, 7 - 09 Ekim 2020, (Özet Bildiri)

2. Mucilage from chia seeds as a new emulsifying agent.

KEKLİK M., ERÇELEBİ E., KARA Ş.

2nd International Eurasian Conference on Science, Engineering And Technology, Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.425, (Özet Bildiri)

3. Nutritional and health promoting properties of oat proteins.

KARAKAŞ M., ERÇELEBİ E., KARA Ş.

2. Uluslararasi GAP Gida, Tarim ve Veteriner Bilimleri Kongresi, Gaziantep, Türkiye, 3 - 05 Nisan 2020, ss.4, (Özet Bildiri)

4. Enrichment of kefir with oat protein.

KARAKAŞ M., ERÇELEBİ E., KARA Ş.

2. Uluslararasi GAP Gida, Tarim ve Veteriner Bilimleri Kongresi, Gaziantep, Türkiye, 3 - 05 Nisan 2020, ss.3, (Özet Bildiri)

5. Blackberry concentrate: Physicochemical properties and thermal degradationkinetics of anthocyanin and colour

KARA Ş., ERÇELEBİ E.

1 st International Congress On Sustainable Agriculture and Technology, Gaziantep, Türkiye, 1 - 03 Nisan 2019, ss.322-335, (Tam Metin Bildiri)

6. Nanoencapsulation of lipophilic bioactives in O/W nanoemulsions-based delivery systems

KARA Ş., ERÇELEBİ E.

III. Uluslararası AVRASYA Multidisipliner Çalışmalar Kongresi, Gaziantep, Türkiye, 4 - 07 Nisan 2019, ss.393-396, (Tam Metin Bildiri)

7. Effects of Ultrasound Application on the Properties of Soy Proteins

ERÇELEBİ E., Taş N., YALÇINÖZ Ş.

1.International Gap Agriculture Livestock Congress, 25 - 27 Nisan 2018, ss.554, (Özet Bildiri)

8. Bitter Orange (Citrus aurantium L.) for Health and Food Preservation

YALÇINÖZ Ş., ERÇELEBİ E.

International conference on raw materials to processed foods, 11 - 13 Nisan 2018, ss.210, (Özet Bildiri)

9. Rheological Properties of Dessert Sauces of Cornelian Cherry, Pomegranate and Blackberry: A Response Surface Approach

YALÇINÖZ Ş., ERÇELEBİ E.

International conference on raw materials to processed foods, 11 - 13 Nisan 2018, ss.207, (Özet Bildiri)

10. Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate

KARA YALÇINÖZ Ş., ERÇELEBİ E.

Agriculture and Food 5th International Conference, 20 - 24 Haziran 2017, ss.27, (Özet Bildiri)

11. Health benefits and concerns of bitter orange (Citrus aurantium L.): a mini review

KARA YALÇINÖZ Ş., ERÇELEBİ E.

Agriculture and Food 5th International Conference, 20 - 24 Haziran 2017, ss.30, (Özet Bildiri)

12. Traditionally produced bitter orange sour as a salad sauce

KARA YALÇINÖZ Ş., ERÇELEBİ E.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF), 15 - 17 Mayıs 2017, ss.1092, (Özet Bildiri)

13. An overview of nano-scale food emulsions: a mini review

KARA YALÇINÖZ Ş., ERÇELEBİ E.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF), 15 - 17 Mayıs 2017, ss.201, (Özet Bildiri)

14. Temperature dependency of sweet cherry concentrate colour: a kinetic study

KARA YALÇINÖZ Ş., ERÇELEBİ E.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF), 15 - 17 Mayıs 2017, ss.1184, (Özet Bildiri)

15. EFFECT OF HYDROCOLLOID TYPE AND CONCENTRATION ON FLOW BEHAVIOUR AND SENSORY PROPERTIES OF URMU MULBERRY MORUS NIGRA L SAUCES A RESPONSE SURFACE APPROACH

KARA Ş., ERÇELEBİ E.

Agriculture & Food 4th International Conference, 20 - 24 Haziran 2016, (Özet Bildiri)

Kitaplar 1

1. RECENT TREND IN FOOD-GRADE EMULSION TECHNOLOGY: EMULSION GELS; FUNDAMENTALS, FABRICATION METHODS AND USES

YALÇINÖZ Ş.

International Studies and Evaluations in the Field of Food Engineering, KAVAZ YÜKSEL ARZU, Editör, Serüven Yayınevi, Ankara, ss.29-39, 2024

Metrikler

Dr. Öğr. Üyesi Şelale YALÇINÖZ

Yayınlar & Eserler

1. TEMPERATURE DEPENDENCY OF SWEET CHERRY CONCENTRATE COLOUR: A KINETIC STUDY

2. AN OVERVIEW OF NANO-SCALE FOOD EMULSIONS: A MINI REVIEW

3. HEAT-INDUCED DEGRADATION KINETICS OF MONOMERIC ANTHOCYANINS AND COLOR OF POMEGRANATE (PUNICA GRANATUM L.) CONCENTRATE

4. EFFECT OF HYDROCOLLOID TYPE AND CONCENTRATION ON FLOW BEHAVIOUR AND SENSORY PROPERTIES OF URMU MULBERRY MORUS NIGRA L SAUCES A RESPONSE SURFACE APPROACH

5. RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS

6. Anthocyanin Degradation and Colour Kinetics of Cornelian Cherry Concentrate

7. Stability of bitter orange juice olive oil salad dressing stabilized with polysaccharide

1. Why should we consume chia seeds?

2. Mucilage from chia seeds as a new emulsifying agent.

3. Nutritional and health promoting properties of oat proteins.

4. Enrichment of kefir with oat protein.

5. Blackberry concentrate: Physicochemical properties and thermal degradationkinetics of anthocyanin and colour

6. Nanoencapsulation of lipophilic bioactives in O/W nanoemulsions-based delivery systems

7. Effects of Ultrasound Application on the Properties of Soy Proteins

8. Bitter Orange (Citrus aurantium L.) for Health and Food Preservation

9. Rheological Properties of Dessert Sauces of Cornelian Cherry, Pomegranate and Blackberry: A Response Surface Approach

10. Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate

11. Health benefits and concerns of bitter orange (Citrus aurantium L.): a mini review

12. Traditionally produced bitter orange sour as a salad sauce

13. An overview of nano-scale food emulsions: a mini review

14. Temperature dependency of sweet cherry concentrate colour: a kinetic study

15. EFFECT OF HYDROCOLLOID TYPE AND CONCENTRATION ON FLOW BEHAVIOUR AND SENSORY PROPERTIES OF URMU MULBERRY MORUS NIGRA L SAUCES A RESPONSE SURFACE APPROACH

16. RHEOLOGICAL AND SENSORY PROPERTIES OF RED COLORED FRUIT SAUCES PREPARED WITH DIFFERENT HYDROCOLLOIDS

17. Nanotechnology for food applications

18. Nano emulsions and their food use

19. Legume starch and blackberry concentrate blend as low sugar replacement for breakfast cereal coating

20. Low sugar replacement for RTE cereal coating

21. Properties and preparation methods of nano emulsions

22. Kiraz konsantresinin fiziksel ve kimyasal özellikleri

23. Çilek konsantresi antosiyaninlerinin bozunma kinetiği

24. Physicochemical properties and color kinetics of pomegranate Punica granatum juice and concentrate

25. Physical and chemical properties of strawberry juice and sour cherry juice concentrates

26. Health benefits of red fruits

27. Stability of bitter orange juice olive oil salad dressing stabilized with polysaccharides

1. RECENT TREND IN FOOD-GRADE EMULSION TECHNOLOGY: EMULSION GELS; FUNDAMENTALS, FABRICATION METHODS AND USES

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