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International Journals |
|
Year |
Content |
| 2018 | Journal / Book Name: Material Research Express No/Edition: 5(6) Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. Potential applications of nano-emulsions in the food systems: an update |
| 2017 | Journal / Book Name: Agriculture & Food No/Edition: 5 Authors: Yalçınöz, Ş., Erçelebi, E. Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate |
| 2017 | Journal / Book Name: Eurasian Journal of Food Science and Technology No/Edition: 1(2) Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. An Overview of Nano-Scale Food Emulsions: A Mini Review |
| 2017 | Journal / Book Name: Eurasian Journal of Food Science and Technology No/Edition: 1(2) Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. Temperature dependency of sweet cherry concentrate colour: a kinetic study |
| 2016 | Journal / Book Name: Agriculture & Food No/Edition: 4 Authors: Yalçınöz, Kara., Ş., Erçelebi, E. Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids |
| 2016 | Journal / Book Name: Agriculture & Food No/Edition: 4 Authors: Yalçınöz, Kara., Ş., Erçelebi, E. Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of urmu mulberry (Morus nigra L.) sauces: a response surface approach |
| 2015 | Journal / Book Name: British Journal of Applied Science & Technology No/Edition: 10(4) Authors: Yalçınöz, Kara., Ş., Erçelebi, E. Anthocyanin degradation and colour kinetics of cornelian cherry concentrate |
| 2013 | Journal / Book Name: Journal of Food Engineering No/Edition: 116 Authors: Kara, Ş., Erçelebi, A. Emine Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.) |
| 2011 | Journal / Book Name: Journal of Food Science and Engineering No/Edition: 1 Authors: Alben Erçelebi, E., Kara, Ş., İbanoğlu, E. Stability of bitter orange juice-olive oil salad dressings stabilized with polysaccharides |
Communications Presented and Published In a Book In The International Scientific Meetings |
|
Year |
Content |
| 2019 | Journal / Book Name: 1th International Congress on Sustainable Agriculture and Technology Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. Blackberry Concentrate: Physicochemical Properties and Thermal Degradation Kinetics of Anthocyanin and Colour |
| 2019 | Journal / Book Name: III. Uluslararası Multidisipliner Çalışmalar Kongresi Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. NANOENCAPSULATION OF LIPOPHILIC BIOACTIVES IN O/W NANOEMULSIONS-BASED DELIVERY SYSTEMS |
| 2018 | Journal / Book Name: International Conference on Raw Materials to Processed Foods Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. RHEOLOGICAL PROPERTIES OF DESSERT SAUCES OF CORNELIAN CHERRY, POMEGRANATE AND BLACKBERRY: A RESPONSE SURFACE APPROACH |
| 2018 | Journal / Book Name: International Conference on Raw Materials to Processed Foods Authors: YALÇINÖZ, Ş., ERÇELEBİ, E. BITTER ORANGE (CITRUS AURANTIUM L.) FOR HEALTH AND FOOD PRESERVATION |
| 2018 | Journal / Book Name: 1ST INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS (UGAP 2018) Authors: ERÇELEBİ, E., TAŞ, N., YALÇINÖZ, Ş. EFFECTS OF ULTRASOUND APPLICATION ON THE PROPERTIES OF SOY PROTEINS |
| 2017 | Journal / Book Name: International Conference on Agriculture, Forest, Food Sciences and Technologies No/Edition: . Authors: Yalçınöz, Ş., Erçelebi, E. An overview of nano-scale food emulsions: a mini review |
| 2017 | Journal / Book Name: International Conference on Agriculture, Forest, Food Sciences and Technologies No/Edition: . Authors: Yalçınöz, Ş., Erçelebi, E. Temperature dependency of sweet cherry concentrate colour: a kinetic study |
| 2017 | Journal / Book Name: International Conference on Agriculture, Forest, Food Sciences and Technologies No/Edition: . Authors: Yalçınöz, Ş., Erçelebi, E. Traditionally produced bitter orange sour as a salad sauce |
| 2017 | Journal / Book Name: Agriculture & Food 5th International Conference No/Edition: . Authors: Yalçınöz, Ş., Erçelebi, E. Health benefits and concerns of bitter orange (Citrus aurantium L.): a mini review |
| 2017 | Journal / Book Name: Agriculture & Food 5th International Conference No/Edition: . Authors: Yalçınöz, Ş., Erçelebi, E. Heat-induced degradation kinetics of monomeric anthocyanins and color of pomegranate (Punica granatum L.) concentrate |
| 2016 | Journal / Book Name: Agriculture & Food 4th International Conference No/Edition: . Authors: Yalçınöz, Kara., Ş. Erçelebi, E. Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of Urmu Mulberry (Morus nigra L.) sauces: a response surface approach |
| 2016 | Journal / Book Name: Agriculture & Food 4th International Conference No/Edition: . Authors: Yalçınöz, Kara., Ş. Erçelebi, E. Rheological and sensory properties of red colored fruit sauces prepared with different hydrocolloids. |
| 2014 | Journal / Book Name: Nonoscience & Nanotechnology for next generation No/Edition: . Authors: Yalçınöz, Kara., Ş., Erçelebi, E. Nanotechnology for food applications |
| 2014 | Journal / Book Name: Nonoscience & Nanotechnology for next generation No/Edition: . Authors: Yalçınöz, Kara., Ş., Erçelebi, E. Nano-emulsions and their food use |
| 2013 | Journal / Book Name: II. International Food R&D Brokerage Event No/Edition: . Authors: Kara, Ş., Erçelebi, E. Legume starch and blackberry concentrate blend as low sugar replacement for breakfast cereal coating |
| 2013 | Journal / Book Name: EUROFOODCHEM XVII No/Edition: . Authors: Kara, Ş., Erçelebi, E. Low sugar replacement for RTE cereal coating |
| 2013 | Journal / Book Name: EUROFOODCHEM XVII No/Edition: . Authors: Kara, Ş., Erçelebi, E. Properties and preparation methods of nano-emulsions |
| 2011 | Journal / Book Name: Novel Approaches in Food Industry-International Food Congress, NAFI No/Edition: . Authors: Erçelebi, E., Kara, Ş. Physicochemical properties and color kinetics of pomegranate (Punica granatum) juice and concentrate |
| 2011 | Journal / Book Name: Novel Approaches in Food Industry-International Food Congress, NAFI No/Edition: . Authors: Erçelebi, E., Kara, Ş. Physical and chemical properties of strawberry juice and sour cherry juice concentrates |
| 2011 | Journal / Book Name: Novel Approaches in Food Industry-International Food Congress, NAFI No/Edition: . Authors: Erçelebi, E., Kara, Ş. Health benefits of red fruits |
| 2010 | Journal / Book Name: 1st International Congress on Food Technology No/Edition: . Authors: Erçelebi, E.,Kara, Ş.,İbanoğlu, E. Stability of bitter orange juice-olive oil salad dressing stabilized with polysaccharides |
Communications Presented and Published In a Book In The National Scientific Meetings |
|
Year |
Content |
| 2012 | Journal / Book Name: Türkiye 11.Gıda Kongresi No/Edition: . Authors: Kara, Ş., Erçelebi, E. Kiraz konsantresinin fiziksel ve kimyasal özellikleri |
| 2012 | Journal / Book Name: Türkiye 11.Gıda Kongresi No/Edition: . Authors: Kara, Ş., Erçelebi, E. Çilek konsantresi antosiyaninlerinin bozunma kinetiği |
