Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Prof.Dr. FAHRETTİN GÖĞÜŞ
HOMEPAGEDEPARTMENT OF FOOD ENGINEERING
Publications
International Journals
Year
Content
Maskan, M. and Göğüş, F. (1998). Sorption Isotherms and Drying Characteristics of Mulberry (Morus alba). Journal of Food Engineering, 37, 437-449.
Bozkurt, H., Göğüş, F. and Eren, S. (1999). Nonenzymic Browning Reactions in Boiled Grape Juice and Its Models During Storage. Food Chemistry, 64, 89-93.
Göğüş, F. and Maskan, M. (1999). Water Adsorption and Drying Characteristics of Okra. Drying Technology, 17, 4-5, 883-894.
Göğüş, F., Wedzicha, B.L. and Lamb, J. (1997). Migration of Solutes and Its Effect on Maillard Reaction in an Agar-Microcrystalline Cellulose Matrix During Dehydration. Food Science and Technology (Lebensmittel-Wissenschaft und Technologie), 30, 6, 562-566.
Maskan, M. and Göğüş, F. (1997). The Fitting of Various Models to Water Sorption Isotherms of Pistachionut Paste. Journal of Food Engineering, 33, 3-4, 227-237.
Göğüş, F. and Lamb, J. (1998). Choice of Model Gel Sytems for the Food Dehydration Studies. Drying Technology, 16, 1-2, 297-309
Göğüş, F., Wedzicha, B.L. and Lamb, J. (1998). Modelling of Maillard Reaction During the Drying of a Model Matrix. Journal of Food Engineering, 35, 445-458.
Göğüş, F. and Maskan, M. (1998). Water Transfer in Potato During Air Drying. Drying Technology, 16, 8, 1715-1728
Göğüş, F., Bozkurt, H. and Eren, S. (1998). Kinetics of Maillard Reactions Between the Major Sugars and Amino Acids of Boiled Grape Juice. Food Science and Technology (Lebensmittel-Wissenschaft und Technologie), 31, 196-200.
Göğüş, F., Bozkurt, H. and Eren, S. (1998). Nonenzymic Browning Reactions in Multi Sugar and Amino Acid Systems. Journal of Food Processing and Preservation, 22, 2, 81-90.
Maskan, M. and Göğüş, F. (1999). Sorption Isotherms of Coated and Noncoated Popcorns. Journal of Food Processing and Preservation, 22, 2, 81-90.
Maskan, M. and Göğüş, F. (2000). Rheological Characteristics of Sugar Oil Emulsions. Journal of Food Engineering, 22, 2, 81-90.
Göğüş, F., Düzdemir, C. and Eren, S. (2000). Effects of Some Hydrocolloids and Water Activity on Nonenzymic Browning of Concentrated Orange Juice. Nahrung/Food, 44, 6, 81-90.
Göğüş, F. and Maskan, M. (2001). Drying of Olive Pomace by a Combined Microwave-Fan Assisted Convection Oven. Nahrung/Food , 45, 2, 883-894.
Kaya, A., Göğüş, F. and Maskan, M. (2002). Moisture Sorption Isotherms of Grape Pestil and Foamed Grape Pestil. Nahrung/Food , 46, 2, 73-75
Communications Presented and Published In a Book In The International Scientific Meetings
Year
Content
Göğüş, F., Wedzicha, B.L. and Lamb, J. (1993). Diffusion and Maillard reaction in an Agar-Microcrystalline Cellulose Matrix During Dehydration. 5th International Symposium on the Maillard Reaction, University of Minnesota, (Minneapolis, USA).
National Journals
Year
Content
Göğüş, F. and Karaman, H. (1996). A Comparative Study on the Stabilities of Sweet Paprika Pigments Extracted into Four Different Solvents. Food Technology, 1, 10, 41-44.
Göğüş, F. ve Eren, S. (1997). Pekmez İmalatı Esnasında Esmerleşme Reaksiyonlarının Hızının Belirlenmesi. Gıda Teknolojisi, 2, 2, 34-39.
Kaya, S., Kaya, A. ve Göğüş, F. (1998). Yenilebilir Filmler ve Kaplamalar, Gıda Teknolojisi, 3, 3, 77-82.
Göğüş, F. and Eren, S. (1998). Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage. Turkish Journal of Engineering and Environmental Sciences, 22, 33-38.
Bozkurt, H., Göğüş, F. ve Eren, S. (1998). Pekmezde Maillard Esmerleşme Reaksiyonlarının Kinetik Modellenmesi. Turkish Journal of Engineering and Environmental Sciences, 22, 455-460.
Communications Presented and Published In a Book In The National Scientific Meetings
Year
Content
Karaman, H. ve Göğüş, F. (1992). Paprika Pigmentinin Değişik Ortamlar İçine Ekstraksiyonu ve Kararlılığı. Gıda Mühendisliği Kongresi, 21-30, (İzmir)
Dalgıç, A.C., Göğüş, F. ve Öner, M.D. (1992). Ksantan Zamkı ve Özellikleri. Gıda Mühendisliği Kongresi, 245-253, (İzmir).
Bozkurt, H., Göğüş, F. ve Eren, S. (1997). Pekmez Modellerinde Esmerleşme Reaksiyonlarının Kinetik Modellenmesi. Gıda Mühendisliği III. Ulusal Sempozyumu, 114-121, (Ankara).
Bozkurt, H., Göğüş, F. ve Eren, S. (1998). Pekmez Model Sistemlerinde HMF Birikim ve Esmer Pigment Oluşum Kinetiği. Gaziantep Üniversitesi Gıda Mühendisliği Kongresi, 125-134, (Gaziantep).
Çiftçi, O. N., Fadıloğlu, S. ve Göğüş, F. (2002). Enzimatik Yöntemle Pirina Yağının Asitliğinin Düşürülmesi. Türkiye 7. Gıda Kongresi, 371-377, (Ankara).
Kaya, S. ve Göğüş, F. (2002). Beyaz Peynirin Püskürtmeli Kurutucuda Kurutulması. . Türkiye 7. Gıda Kongresi, 785-789, (Ankara).
Other Publications
Year
Content
Bozkurt, H. and Göğüş, F. (1997). Food Quality Control Laboratory Manual. Gaziantep University Printing Department, 107 Pages, Gaziantep.
Özsabuncuoğlu, İ.H. ve Göğüş, F. (1998). Gaziantep Gıda Sanayi Ekonomik Durum Araştırması, Gaziantep, Gaziantep Ticaret Odası (GTO) Yayın No. 1998/2.
Yaman, A., Göğüş, F., Karadağ, S. ve Tahtacı, S.A. (2001). Antepfıstıklarında Farklı Tuzlama ve Kavurma İşlemlerinin Kalite ve Raf Ömrü Üzerine Etkileri, Antepfıstığı Araştırma Enstitüsü Müd. Yayın No 15 (TAGEM Yayın No 82), Gaziantep.
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