Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Prof.Dr. SEVİM KAYA
HOMEPAGEDEPARTMENT OF FOOD ENGINEERING
Publications
International Journals
Year
Content
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
Year
Content
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
Year
Content
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
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.
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