Recovery of Valuable Components from Food Waste by Microwave Assisted Extraction.

Microwave-assisted Extraction of Non-Polar Compounds from Pistachio (Pistacia vera L.) Hull and Characterization of Extracts.

Stability of Apigeninidin in Maize Porridge

Microwave-Assisted Oil Extraction: Effects on Oil Yield and Quality.

A Literature Survey: Active Compounds and Health Effects of Plant Seed Oils.

Characterization of a Novel Modified Lipid: Nα-acetyl-L-leucine Incorporated 2-monoacylglycerol

Optimization of Microwave-Assisted Extraction of Olive Pomace Oil and Evaluation of Impacts on Oil yield and Quality

Lipase Catalyzed Esterification of 2-Monoacylglycerol with Nα-Ac-Leu(Val)-OH.

Microwave-assisted Extraction of Pistachio (Pistacia vera) Hull and Some Chemical Properties of Extracts.

Microwave assisted extraction of oil from wet olive pomace.

Utilization of Olive Pomace Oil: A Review

Microwave Assisted Extraction of Pectin from Grapefruit Peel: Optimization of Extraction Conditions

Chemical characterization of pistachio (Pistacia vera) hull and yield of hexane and ethanol extracts.

A Novel Approach: Lipase Catalyzed Esterification of 2-monoacylglycerol and Nα-acetyl-L-leucine,

Microwave Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil using Response Surface Methodology.

Extraction of phenolic compounds from strawberries using microwave technique.

Synthesis of 2-Monoacylglycerol with Enzymatic Hydrolysis using Porcine Pancreatic Lipase

The effect of reaction variables on the synthesis of 2-Monoacylglcycerol from refined olive pomace oil

Effect of Production Methods on the Volatile Compounds of Sweet Red Pepper Paste

Utilization of Olive Pomace Oil with Enzymatic Production of 2-monoacylglycerol

A Traditional, Natural and Nutrious Food Product: Molasses

Traditional Bitter Orange (Citrus Aurantium L.) Molasses

Acidolysis Reaction of Terebinth Fruit Oil with Palmitic and Caprylic Acids in a Recirculating Packed Bed Reactor: Optimization using response surface methodology.

Interesterification of Triolein with Palmitic and Caprylic Acids: Optimization of Reaction Parameters by Response Surface Methodology.

TRACK_FAST: training requirements and careers for knowledge-based food science and technology in Europe food industry flash animations .

Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS

Characterization of Terebinth (Pistacia terebinthus L.) Fruit oil and Enzymatic modification by incorporation of caprylic and stearic acid.

New developments in the synthesis of reduced calorie fats.

The effect of air drying on shrinkage and color characteristics of mulberry (Morus alba)

Chapter 8 “Probiotics & Prebiotics in Lipid Methabolism “ in Probiotics & Prebiotics in Food, Nutrition and Health (Ed. Semih Ötleş)

Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology. Harran Tarım ve Gıda Bilimleri Dergisi.

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon.

Triterpenik Asitlerin Kapalı Sistem Mikrodalga ile Yaş Pirinadan Ekstraksiyonu

Patates Kızartmasında Yağ Emiliminin Düşürülmesi

Yüksek Metoksili Pektin ve Ayçiçeği Vaksı Karışımların Formülasyonu ve Fiziksel Karakterizasyonu

Yağ yerine kullanılan Maddeler: Yağ ikameleri ve Yağ Taklitleri

‘Çevre Dostu’ Amino Asit Bazlı Sürfaktantlar

Menengiç meyve yağının palmitik ve kaprilik asit ile enzimatik asidolizi: Tepki yüzey metodu ile reaksiyon koşullarının optimizasyonu

Trioleinin enzimatik asidoliz metoduyla modifikasyonu

Et ve Sebzelerin Mangalda Pişirilmesi Esnasında Oluşan Nitroz Aminlerin Azot Kemilüminesans Dedektörlü İki Boyutlu Gaz Kromatografisi ile Tayinleri.

Bölüm 4: Yağ Teknolojisi, “Her Yönüyle Gıda” (Ed. Özkaya, F.D., Coşansu, S., Ayhan, K.),