International Journals |
|
Year |
Content |
2020 | Journal / Book Name: Acta Sci.Pol. Technol. Aliment. No/Edition: 19 (4), 375-386 Authors: 26. Aboudoulaye M. C. D., Kaya S. Characterisation and standardisation of Wangashi cheese production steps |
2018 | Journal / Book Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION No/Edition: 42(3) Authors: Dıblan, S. And Kaya, S. Potassium sorbate diffusion in multilayer polymer films: Effects of water activity and pH |
2018 | Journal / Book Name: International Journal of Advanced Research (IJAR) Authors: KAYA SEVIM, Aboudoulaye Mohamed Cherifou Dine, Ahyi Virgile DEVELOPMENT OF DAIRY PROCESSING SYSTEMS IN URBAN AND PERI-URBAN AREA: THE CASE OF |
2017 | Journal / Book Name: Journal of Food Science and Engineering No/Edition: 7 Authors: Sevim Kaya and Gökçe Özkaleli Tattan Thermal and Textural Changes of Turkish Delight with Storage Relative Humidity. |
2015 | Journal / Book Name: FOOD CONTROL No/Edition: 54 Authors: Çiğdem Soysal, Hüseyin Bozkurt, Engin Dirican,Mehmet Güçlü, Ebru Deniz Bozhüyük, Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks |
2009 | Journal / Book Name: International Journal of Dairy Technology, No/Edition: 62 Authors: KARACA,O. B., GÜVEN, M., YASAR, K., KAYA, S. and KAHYAOGLU, T. The functional, rheological and sensory characteristics of ice creams with various fat replacers |
2008 | Journal / Book Name: Journal of Food Engineering No/Edition: 87 Authors: Ciftci, T. Kahyaoglu, S. Kapucu, S. Kaya Colloidal stability and rheological properties of sesame paste |
2007 | Journal / Book Name: Journal of Food Engineering No/Edition: 78 Authors: S. KAYA, and T. KAHYAOGLU Moisture sorption and thermodynamic properties of safflower petals and tarragon. |
2006 | Journal / Book Name: Journal of Food Engineering No/Edition: 75 Authors: T. KAHYAOGLU and S. KAYA Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. |
2006 | Journal / Book Name: Journal of Food Engineering No/Edition: 76 Authors: S. KAYA and T. KAHYAOGLU. Influence of dehulling and roasting process on the thermodynamics of moisture adsorption in sesame seed. |
2006 | Journal / Book Name: Journal of Science of Food and Agriculture, No/Edition: 86 Authors: T. KAHYAOGLU and S. KAYA Determination of optimum processing conditions for hot air roasting of dehulled sesame seeds using response surface methodology. |
2005 | Journal / Book Name: Food Science and Technology International, No/Edition: 11 Authors: T. KAHYAOGLU, S. KAYA, and A. KAYA Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. |
2005 | Journal / Book Name: Journal of Food Engineering No/Edition: 71 Authors: S. KAYA and T. KAHYAOGLU Thermodynamic properties and sorption equilibrium of Pestil (grape leather). |
2003 | Journal / Book Name: Journal of Food Engineering No/Edition: 57 Authors: KAYA, S and MASKAN, A. Water vapor permeability of pestil (a fruit leather) made from boiled grape juice with starch. |
2003 | Journal / Book Name: International Dairy Journal No/Edition: 13 Authors: Kahyaoglu, T. and Kaya, S. Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese |
2002 | Journal / Book Name: Journal of Food Engineering No/Edition: 52 Authors: S. KAYA. Effect of Salt on Hardness and Whiteness of Gaziantep Cheese During Short Term Brining |
2002 | Journal / Book Name: Journal of Food Engineering No/Edition: 54 Authors: MASKAN, A., KAYA, S. ve MASKAN, M. Hot Air and Sun Drying of Grape Leather (pestil) |
2002 | Journal / Book Name: Journal of Food Engineering No/Edition: 54 Authors: MASKAN, A., KAYA, S. ve MASKAN, M. Effect of Concentration and Drying Processes on Color Change of Grape Juice and Leather (pestil) |
2001 | Journal / Book Name: Journal of Food Engineering No/Edition: 47 Authors: S. KAYA ve A. R. TEKİN The Effect of Salep Content on the Rheological Characteristics of A Typical Ice-cream Mix |
2000 | Journal / Book Name: Journal of Food Engineering No/Edition: 43 Authors: S. KAYA ve A. KAYA Microwave Drying Effects on Properties of Whey Protein Isolate Edible Films |
1999 | Journal / Book Name: Journal of Science of Food and Agriculture No/Edition: 79 Authors: S. KAYA, A. KAYA ve M.D. ÖNER The Effect of Salt Concentration on Rancidity in Gaziantep Cheese |
1999 | Journal / Book Name: Nahrung No/Edition: 43 Authors: Ş. İBANOĞLU, S. KAYA ve A. KAYA Evaluation of Sorption Properties of Turkish Tarhana Powder |
1999 | Journal / Book Name: Journal of Food Quality No/Edition: 22 Authors: S. KAYA, Ş. İBANOĞLU ve A. KAYA Moisture Sorption Characteristics of Tarhana, A Fermented Turkish Cereal Food |
1996 | Journal / Book Name: Journal of Food Quality, No/Edition: 19 Authors: S. KAYA ve M.D. ÖNER Water Activity and Moisture Sorption Isotherms of Gaziantep Cheese |
1993 | Journal / Book Name: Nahrung No/Edition: 37(2) Authors: G. AYRANCI ve S. KAYA Kinetic Analysis of the Loss of Some B-vitamins During The Cooking of Macaroni |
Communications Presented and Published In a Book In The International Scientific Meetings |
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Year |
Content |
2018 | Journal / Book Name: II INTERNATIONAL CONFERENCE ON ENGINEERING TECHNOLOGY AND INNOVATION No/Edition: March 07-11 2018 Bud Authors: Sevgin DIBLAN, Burcu GÖKKAYA ERDEM, SEVİM KAYA Sorption, diffusivity and permeability properties of polymer active packaging films incorporated nisin and chitosan, March 07-11 2018 Budapest Hungary. (Oral Presentation). |
2001 | Journal / Book Name: International Animal Agriculture and Food Science Conference, Indianapolis, USA No/Edition: - Authors: S. KAYA, A. KAYA Rheological Characterization of Butter Oil Obtained from Yoghurt and Milk |
2001 | Journal / Book Name: International Journal of Dairy Technology, No/Edition: - Authors: S. KAYA. The Effect of Salep and Locust Bean Gum Concentration on the Rheological Characteristics of A Turkish-type Ice-cream Mix |
National Journals |
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Year |
Content |
2018 | Journal / Book Name: Food and Health No/Edition: 4(1) Authors: ANTIMICROBIALS USED IN ACTIVE PACKAGING FILMS ANTIMICROBIALS USED IN ACTIVE PACKAGING FILMSANTIMICROBIALS USED IN ACTIVE PACKAGING FILMS |
2013 | Journal / Book Name: Gıda Teknolojisi No/Edition: 17 Authors: Sevim Kaya, Çiğdem Soysal, Hüseyin Bozkurt Gıda Ambalaj Sistemlerindeki Gelişmeler. |
2007 | Journal / Book Name: Akademik Gıda No/Edition: 26 Authors: Çiftçi, D., T. Kahyaoğlu ve S.Kaya Lazer Difraksiyon Metoduyla Partikül Boyutu Ölçümü ve Gıda Teknolojisine Uygulamaları |
2005 | Journal / Book Name: Akademik Gıda No/Edition: 15 Authors: S. KAYA Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi. |
2003 | Journal / Book Name: Akademik Gıda No/Edition: 6 Authors: S. KAYA Peynir Kurutma Metotları Üzerine Bir Araştırma |
2001 | Journal / Book Name: Turkish Journal of Engineering and Environmental Sciences No/Edition: 25 Authors: S. KAYA. Changes in Flow Behavior of Whey Protein Based Edible Coating Solutions with Concentration |
1998 | Journal / Book Name: Gıda Teknolojisi No/Edition: 3 Authors: S. KAYA, A. KAYA ve F. GÖĞÜŞ Yenilebilir Filmler ve Kaplamalar |
1996 | Journal / Book Name: Gıda Teknolojisi, No/Edition: 1 Authors: S. KAYA, M.D. ÖNER ve A. KAYA Salt Diffusion in Gaziantep Cheese |
1995 | Journal / Book Name: Turkish Journal of Engineering and Environmental Sciences, No/Edition: 19 Authors: KAYA, S VE ÖNER, M. D. Sorption Characteristics of Fresh Gaziantep Cheese. |
Communications Presented and Published In a Book In The National Scientific Meetings |
|
Year |
Content |
2002 | Journal / Book Name: Türkiye 7. Gıda Kongresi, 22-24 Mayıs, Ankara No/Edition: - Authors: KAYA, S ve GÖĞÜŞ, F. Beyaz Peynirin Püskürtmeli Kurutucuda Kurutulması |
2000 | Journal / Book Name: Blacksea and Central Asian Symposium on Food technology No/Edition: - Authors: S. KAYA. Effect of Salt on Hardness of Gaziantep Cheese During Short-term Brining |
1998 | Journal / Book Name: Gıda Mühendisliği Kongresi, GAZİANTEP No/Edition: - Authors: S. KAYA ve A. KAYA Sıcaklığın Peynir Altı Suyu Protein İzolesinden Elde Edilen Yenilebilir Filmlerin Su Buharı Geçirgenliği Üzerine Etkisi |
1998 | Journal / Book Name: Gıda Mühendisliği Kongresi, GAZİANTEP No/Edition: - Authors: Ç. AYKAÇ, A. KAYA ve S. KAYA Baklavanın Nem Soğurma İzotermleri |
1994 | Journal / Book Name: Gıda Mühendisliği Kongresi, GAZİANTEP No/Edition: - Authors: A. KAYA ve S. KAYA Gıdaların Saklama Sürelerinin Tespiti |
1994 | Journal / Book Name: Gıda Mühendisliği Kongresi, GAZİANTEP No/Edition: - Authors: S. KAYA ve M. D. ÖNER Gaziantep Peynirinde Oksidatif ve Hidrolitik Tepkimeler Üzerine Tuzun Etkisi |
1992 | Journal / Book Name: Gıda Mühendisliği Kongresi İzmir’ No/Edition: - Authors: S. KAYA ve G. AYRANCI. Makarnanın Pişirilmesi Sırasında Bazı B Vitaminlerin Kaybının Kinetik Analizi |
1992 | Journal / Book Name: Gıda Mühendisliği Kongresi İzmir’92 No/Edition: - Authors: S. KAYA ve M. D. ÖNER. Gaziantep Peynirinin Su Aktivitesi ve Sorpsiyon İzoterminin Eldesi |
Other Publications |
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Year |
Content |
2017 | Journal / Book Name: Journal of Food Science and Engineering No/Edition: Volume 7, Number 4 Authors: Sevim Kaya and Gökçe Özkaleli Tattan Thermal and Textural Changes of Turkish Delight with Storage Relative Humidity. |