Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Research Asst. ŞELALE (KARA) YALÇINÖZ
HOMEPAGEDEPARTMENT OF FOOD ENGINEERING
Publications
International Journals
Year
Content
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

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
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

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