Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
Prof.Dr. SEVİM KAYA
HOMEPAGEFACULTY OF ENGINEERINGDEPARTMENT 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
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
13. T. KAHYAOGLU, S. KAYA, and A. KAYA. 2005. Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese. Food Science and Technology International, 11, 191-198.
14. S. KAYA and T. KAHYAOGLU. 2005.Thermodynamic properties and sorption equilibrium of Pestil (grape leather). Journal of Food Engineering, 71, 200-207.
15. T. KAHYAOGLU and S. KAYA. 2006. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. Journal of Food Engineering, 75, 167-177.
16. S. KAYA and T. KAHYAOGLU. 2006. Influence of dehulling and roasting process on the thermodynamics of moisture adsorption in sesame seed. Journal of Food Engineering, 76, 139-147.
17. T. KAHYAOGLU and S. KAYA. 2006. Determination of optimum processing conditions for hot air roasting of dehulled sesame seeds using response surface methodology. Journal of Science of Food and Agriculture, 86, 1452-1459.
18. S. KAYA, and T. KAHYAOGLU. 2007. Moisture sorption and thermodynamic properties of safflower petals and tarragon. Journal of Food Engineering, 78, 413-421.

D. Ciftci, T. Kahyaoglu, S. Kapucu, S. Kaya 2008. Colloidal stability and rheological properties of sesame paste Journal of Food Engineering 87, 428–435.

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
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
S. KAYA. “Changes in Flow Behavior of Whey Protein Based Edible Coating Solutions with Concentration”. Turkish Journal of Engineering and Environmental Sciences, 25, 595-599, 2001.
S. KAYA “Peynir Altı Suyu Proteinlerinden Elde Edilen Yenilebilir Tabakaların Bazı Gıdalara Uygulanması” Dünya Gıda (Basımda).
Communications Presented and Published In a Book In The National Scientific Meetings
Year
Content
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
S. KAYA ve G. AYRANCI. “Makarnanın Pişirilmesi Sırasında Bazı B Vitaminlerin Kaybının Kinetik Analizi”. Gıda Mühendisliği Kongresi İzmir’92, s. 126-131, 1992 (İZMİR).
S. KAYA ve M. D. ÖNER. “Gaziantep Peynirinin Su Aktivitesi ve Sorpsiyon İzoterminin Eldesi”. Gıda Mühendisliği Kongresi İzmir’92, s. 366-373, 1992 (İZMİR).
A. KAYA ve S. KAYA. “Gıdaların Saklama Sürelerinin Tespiti”. Gıda Mühendisliği Kongresi, s. 303-312, 1994 (GAZİANTEP).
S. KAYA ve M. D. ÖNER. “Gaziantep Peynirinde Oksidatif ve Hidrolitik Tepkimeler Üzerine Tuzun Etkisi”. Gıda Mühendisliği Kongresi, s. 314-323, 1994 (GAZİANTEP).
S. KAYA ve A. KAYA. “Sıcaklığın Peynir Altı Suyu Protein İzolesinden Elde Edilen Yenilebilir Filmlerin Su Buharı Geçirgenliği Üzerine Etkisi”. Gıda Mühendisliği Kongresi, s. 469-477, 1998 (GAZİANTEP).
Ç. AYKAÇ, A. KAYA ve S. KAYA. “Baklavanın Nem Soğurma İzotermleri”. Gıda Mühendisliği Kongresi, s. 385-391, 1998 (GAZİANTEP).
KAYA, S ve GÖĞÜŞ, F. “Beyaz Peynirin Püskürtmeli Kurutucuda Kurutulması”, Türkiye 7. Gıda Kongresi, 22-24 Mayıs, Ankara, 2002
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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