Prof. İsa Cavidoğlu

Publication Network

Articles 59

1. Some Physicochemical Properties and Fatty Acid Composition of Pomegranate Seeds

BAKKALBAŞI D. A., CAVİDOĞLU İ.

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.29, no.2, pp.580-588, 2024 (TRDizin)

2. The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation Impacto del pre-secado y diferentes potencias de infrarrojo en algunos parámetros de calidad de chips de manzana fritos mediante radiación infrarroja combinada con vacío.

Uğurlu S. B., Yücel T., Cavidoğlu İ., Bakkalbaşı E.

Grasas y Aceites , vol.75, no.2, 2024 (SCI-Expanded, Scopus)

3. Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation

Kavran P., Yücel T., Bakkalbaşı E., Güleç H. A., Cavidoğlu İ.

Grasas y Aceites , vol.75, no.1, pp.1-12, 2024 (SCI-Expanded, Scopus)

4. Drying kinetics and quality properties of Mellaki (Pyrus communis L.) pear slices dried in a novel vacuum-combined infrared oven

Topuz F. C., Bakkalbaşı E., Aldemir A., Cavidoğlu İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.10, 2022 (SCI-Expanded, Scopus)

5. Phytochemicals and antioxidant activities of twelve edible wild plants from Eastern Anatolia, Turkey

Alaca K., Okumus E., Bakkalbaşı E., Javidipour I.

FOOD SCIENCE AND TECHNOLOGY , vol.42, 2022 (SCI-Expanded, Scopus)

6. A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions

Ekin M. M., Kutlu N., Meral R., Ceylan Z., Cavidoğlu İ.

FOOD BIOSCIENCE , vol.42, 2021 (SCI-Expanded, Scopus)

7. A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials

Okumuş E., Bakkalbaşı E., Javidipour İ., Meral R., Ceylan Z.

FOOD BIOSCIENCE , vol.42, 2021 (SCI-Expanded, Scopus)

8. Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil

Özdemir H., Bakkalbaşı E., Javidipour İ.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.58, no.7, pp.2606-2616, 2021 (SCI-Expanded, Scopus) Sustainable Development

9. Consumption Purposes, Purchasing Preference, Trust toward Food Supplements and Consumers' Opinions about Legal Regulations: Case of Van Province

Doğan S., Okumuş E., Bakkalbaşı E., Cavidoğlu İ.

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi * , vol.30, no.4, pp.821-831, 2020 (Scopus, TRDizin)

10. Wheat germ oil nanoemulsion for oil stability of the cooked fishfillets stored at 4 C

Ceylan Z., Meral R., Köse Y. E., Cavidoğlu İ.

Journal Of Food Science And Technology-Mysore , vol.57, no.5, pp.1798-1806, 2020 (SCI-Expanded, Scopus)

11. The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin orLysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese

Jalilzadeh A., Hesari J., Peighambardoust S., Jodeiri H., Cavidoğlu İ.

JOURNAL OF FOOD SCİENCE AND TECHNOLOGY , vol.87, no.16, pp.289-299, 2019 (SCI-Expanded, Scopus)

12. Determination of Some Quality and Safety Parameters for Black Raisin Juice

Aslan Y., Hussein H. S., Abdullah S. A., Cavidoğlu İ.

International Journal of Scientific and Technological Research , vol.5, no.4, pp.58-76, 2019 (Peer-Reviewed Journal)

13. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Ceylan Z., Meral R., Cavidoğlu İ., Karakaş C. Y., Yılmaz M. T.

Journal Of Food Safety , vol.38, pp.1-9, 2018 (SCI-Expanded, Scopus)

14. IMPROVED CATALYTIC ACTIVITY OF ASPERGILLUS ORYZAE beta-GALACTOSIDASE BY COVALENT IMMOBILIZATION ON EUPERGIT CM

Aslan Y., Taher A. Y., Cavidoglu I.

JOURNAL OF ANIMAL AND PLANT SCIENCES , vol.28, no.6, pp.1648-1655, 2018 (SCI-Expanded, Scopus)

15. The Current Status, Development and Future Aspects of 3D Printer Technology in Food Industry

Coşkun Topuz F., Bakkalbaşı E., Cavidoğlu İ.

International Journal of 3D Printing Technologies and Dijital Industry , vol.2, no.3, pp.66-73, 2018 (Peer-Reviewed Journal)

16. The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese

Jalilzadeh A., Hesari J., Peighambardoust S. H., Javidipour I.

JOURNAL OF DAIRY SCIENCE , vol.101, no.7, pp.5809-5820, 2018 (SCI-Expanded, Scopus)

17. Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants

Baştürk A., Ceylan M. M., Cavus M., Boran G., Javidipour İ.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.89, pp.358-364, 2018 (SCI-Expanded, Scopus)

18. EFFECTS OF ASCORBYL PALMITATE AND METAL IONS ON OXIDATION OF SUNFLOWER OIL UNDER ACCELERATED OXIDATION CONDITIONS

Basturk A., Boran G., Javidipour I.

JOURNAL OF ANIMAL AND PLANT SCIENCES , vol.27, no.6, pp.2014-2024, 2017 (SCI-Expanded, Scopus)

19. FATTY ACID PROFILES AND MINERAL CONTENTS OF WALNUTS FROM DIFFERENT PROVINCES OF VAN LAKE

BATU P., Bakkalbaşı E., Kazankaya A., Cavidoğlu İ.

Gıda , vol.42, no.2, pp.155-162, 2017 (TRDizin)

20. Soya Yağının Oksidasyonu Üzerine Farklı Faktörlerin Etkilerinin Yanıt Yüzey Yöntemi ile Belirlenmesi

Baştürk A., Cavidoğlu İ.

YYU J AGR SCI , vol.27, no.2, pp.233-244, 2017 (Scopus)

21. Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği

KAYA S., Bakkalbaşı E., Cavidoğlu İ.

AKADEMİK GIDA , vol.15, no.1, pp.36-42, 2017 (TRDizin)

22. Evaluation of the effects of different factors on oxidation of soybean oil by response surface methodology Soya yağının oksidasyonu üzerine farklı faktörlerin etkilerinin yanıt yüzey yöntemi ile belirlenmesi

Baştürk A., Cavidoğlu İ.

Yuzuncu Yil University Journal of Agricultural Sciences , vol.27, no.2, pp.236-247, 2017 (Scopus, TRDizin)

23. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating

Javidipour I., ERİNÇ H., Baştürk A., Tekin A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.20, no.7, pp.1582-1592, 2017 (SCI-Expanded, Scopus)

24. FATTY ACID PROFILES AND MINERAL CONTENTS OF WALNUTS FROM DIFFERENT PROVINCES OF VAN LAKE

Batun P., Bakkalbaşı E., Kazankaya A., Cavidoğlu İ.

GIDA , vol.42, pp.1-8, 2017 (TRDizin)

25. Soya Yağının Oksidasyonu Üzerine Farklı Faktörlerin Etkilerinin YanıtYüzey Yöntemi ile Belirlenmesi

Baştürk A., Cavidoğlu İ.

YYÜ TAR BİL DERG , vol.27, no.2, pp.233-244, 2017 (TRDizin)

26. The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

Karaca S., Yilmaz A., Kor A., Bingöl M., Cavidoʇlu İ., Ser G.

ARCHIVES ANIMAL BREEDING , vol.59, no.1, pp.121-129, 2016 (SCI-Expanded, Scopus)

27. Effects of different herbs on biogenic amine contents and some characteristics of herby cheese

Andiç S., Tunçtürk Y., Javidipour I., Gençcelep H.

Gıda , vol.40, no.1, pp.1-8, 2015 (TRDizin)

28. Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

Ocak E., JAVİDİPOUR İ., Tunçtürk Y.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.7, pp.4324-4332, 2015 (SCI-Expanded)

29. Farklı Tür Sütlerinden Üretilen Van Otlu Peynirlerinde Olgunlaşma Boyunca Meydana Gelen Değişiklikler: II. Mikrobiyolojik Değişiklikler, Lipoliz ve Serbest Yağ Asitleri

Ocak E., Tunçtürk Y., Cavidoğlu İ., Köse Ş.

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi * , vol.25, no.2, pp.164-173, 2015 (SCI-Expanded, Scopus, TRDizin)

30. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils

Javidipour I., TUFENK R., Basturk A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.2, pp.876-884, 2015 (SCI-Expanded, Scopus)

31. Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

Dinç S., Javidipour I., Özbas Ö. Ö., Tekin A.

Journal of Food Science and Technology , vol.51, no.2, pp.365-370, 2014 (SCI-Expanded, Scopus)

32. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

Bakkalbaşı E., Yilmaz O. M., JAVIDIPOUR İ., Artik N.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.46, no.1, pp.203-209, 2012 (SCI-Expanded, Scopus)

33. Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakir (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey)

ÖZRENK K., Javidipour I., Yarilgac T., Balta F., GÜNDOGDU M.

Food Science and Technology International , vol.18, no.1, pp.55-62, 2012 (SCI-Expanded, Scopus)

34. Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

Andiç S., Tunçtürk Y., Javidipour İ.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.17, no.4, pp.375-394, 2011 (SCI-Expanded, Scopus)

35. Analysis of Fatty Acid Profiles of Pistachios (Pistacia vera L.) and Native Walnuts (Juglans regia L.) from Turkey

Dogan A., Celik F., BALTA F., JAVIDIPOUR İ., Yavic A.

ASIAN JOURNAL OF CHEMISTRY , vol.22, no.1, pp.517-521, 2010 (SCI-Expanded, Scopus)

36. Analysis of Oil Composition of Native Almonds from Turkey

Celik F., BALTA M. F., JAVIDIPOUR İ., Dogan A.

ASIAN JOURNAL OF CHEMISTRY , vol.22, no.1, pp.818-820, 2010 (SCI-Expanded, Scopus)

37. Seed oil profiles of five rose hip species (Rosa spp.) from Hakkâri, Turkey

Çelik F., BALTA F., ERCİŞLİ S., KAZANKAYA A., Javidipour I.

Journal of Food, Agriculture and Environment , vol.8, no.2, pp.482-484, 2010 (SCI-Expanded, Scopus) Sustainable Development

38. Distribution of Fatty Acids in A Seedling Almond Population and Their Mutual Relationships

Celik F., BALTA F., Dogan A., JAVIDIPOUR İ., Kazankaya A.

ASIAN JOURNAL OF CHEMISTRY , vol.22, no.1, pp.512-516, 2010 (SCI-Expanded, Scopus) Sustainable Development

39. Effects of zero-trans interesterified and non-interesterified shortenings and brewer's spent grain on cookie quality

Ozturk S., Ozbas O. O., Javidipour I., Koksel H.

Journal of Food Lipids , vol.16, no.3, pp.297-313, 2009 (SCI-Expanded, Scopus)

40. Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production

Öztürk S., Özboy-Özbas Ö., Javidipour I., Köksel H.

Zuckerindustrie , vol.133, no.11, pp.704-709, 2008 (SCI-Expanded, Scopus)

41. Some chemical and microbiological properties of ghee produced in Eastern Anatolia

KIRAZCI A., Javidipour I.

International Journal of Dairy Technology , vol.61, no.3, pp.300-306, 2008 (SCI-Expanded, Scopus)

42. Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography

Javidipour I., QIAN M. C.

Dairy Science and Technology , vol.88, no.1, pp.95-104, 2008 (SCI-Expanded, Scopus)

43. Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

Javidipour I., Tunctuerk Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.12, pp.1465-1474, 2007 (SCI-Expanded, Scopus)

44. Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils

Baştürk A., Javidipour I., BOYACI İ. H.

Journal of Food Lipids , vol.14, no.2, pp.170-188, 2007 (SCI-Expanded, Scopus)

45. Effects of interesterified palm and cottonseed oil blends on cake quality

Dogan I. S., JAVIDIPOUR İ., AKAN T.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.2, pp.157-164, 2007 (SCI-Expanded, Scopus)

46. Off-flavor development of whey protein concentrate during storage investigated by headspace solid-phase microextraction-gas chromatography.

Javidipour İ., Qian M.

JOURNAL OF ANIMAL SCIENCE , vol.84, pp.177, 2006 (SCI-Expanded, Scopus)

47. Identification of off-flavor compounds in whey protein concentrate using head space solid phase microextraction-gas chromatography-olfactometry -mass spectrometry.

Javidipour İ., Qian M.

JOURNAL OF ANIMAL SCIENCE , vol.84, pp.177, 2006 (SCI-Expanded, Scopus)

48. Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

Javidipour I., VURAL H., Özbaş Ö. Ö., Tekin A.

International Journal of Food Science and Technology , vol.40, no.2, pp.177-185, 2005 (SCI-Expanded, Scopus)

49. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

VURAL H., Javidipour I., Ozbas O. O.

Meat Science , vol.67, no.1, pp.65-72, 2004 (SCI-Expanded)

50. Utilization of sugarbeet fiber in low-fat Turkish-type salami

VURAL H., Özboy-Özbaş Ö., Javidipour I.

Zuckerindustrie , vol.129, no.4, pp.249-253, 2004 (SCI-Expanded, Scopus)

51. Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy

ZAREIE M., GÖKMEN V., Javadipour I.

Journal of Food Science and Technology , vol.40, no.2, pp.169-172, 2003 (SCI-Expanded, Scopus)

52. Effects of sugarbeet fiber on the quality of frankfurters

Özboy-Özbaş Ö., VURAL H., Javidipour I.

Zuckerindustrie , vol.128, no.3, pp.171-175, 2003 (SCI-Expanded, Scopus)

53. Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami

Javidipour I., Vural H.

NAHRUNG-FOOD , vol.46, no.6, pp.404-407, 2002 (SCI-Expanded, Scopus)

54. Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils

VURAL H., Javidipour I.

European Food Research and Technology , vol.214, no.6, pp.465-468, 2002 (SCI-Expanded)

55. Viscosity estimation of vegetable oils based on their fatty acid composition

BOYACI İ. H., Tekin A., Çizmeci M., Javidipour İ.

JOURNAL OF FOOD LIPIDS , vol.9, no.3, pp.175-183, 2002 (SCI-Expanded, Scopus)

56. Effects of brewer's spent grain on the quality and dietary fibre content of cookies

OZTURK S., OZBOY O., Cavidoglu I., KOKSEL H.

JOURNAL OF THE INSTITUTE OF BREWING , vol.108, no.1, pp.23-27, 2002 (SCI-Expanded, Scopus)

57. Sığır içyağına karıştırılan domuz yağının gaz kromatografisi ile saptanması

Javidipour I., Tekin A., Ergin G.

Gıda , vol.24, no.3, pp.171-175, 1999 (SCI-Expanded, TRDizin)

58. The effect of hydrogenation on some chemical properties of soybean oil Soya yaǧinin bazi kimyasal özellikleri üzerine hidrojenasyonun etkisi

Kayahan M., Tekin A., Küçük M., Karabacak H., Javidipour I.

Turkish Journal of Agriculture and Forestry , vol.23, pp.541-547, 1999 (SCI-Expanded, Scopus, TRDizin)

59. Ayçiçeği yağının bazı kimyasal özellikleri üzerine hidrojenasyonun etkisi

Kayahan M., Tekin A., Javidipour I., Küçük M., Karabacak H.

GIDA , vol.21, no.5, pp.375-381, 1996 (TRDizin)

Papers Presented at Peer-Reviewed Scientific Conferences 42

1. Ayçiçeği Yağının Oksidatif Stabilitesi

Kavran P., YÜCEL T., Cavidğlu İ.

ISPEC 3. ULUSLARARASI TARIM, HAYVANCILIK VE KIRSAL KALKINMA KONGRESİ, 20 December 2019, no.1, pp.309-311, (Summary Text)

2. TOCOPHEROL CONTENTS OF SOME FOOD PRODUCTS

CAVİDOĞLU İ., BAKKALBAŞI E., OKUMUŞ E., YÜCEL T.

ISPEC 3. ULUSLARARASI TARIM, HAYVANCILIK veKIRSAL KALKINMA KONGRESİ, Van, Turkey, 20 - 22 December 2019, pp.223-224, (Summary Text)

3. Pirinç Kepeğinin Stabilizasyonu

Yücel T., Cavidoğlu İ.

3. Uluslararası Tarım, Hayvancılık ve Kırsal Kalkınma Kongresi- ISPEC, Van, Turkey, 20 - 22 December 2019, vol.1, no.1, pp.225-227, (Full Text)

4. Fındık Yağında Katı Faz Mikro-Ekstraksiyon Yöntemi İle Hegzanal Tayini

Kutlu N., Cavidoğlu İ.

3. Uluslararası Tarım, Hayvancılık ve Kırsal Kalkınma Kongresi- ISPEC, Van, Turkey, 20 - 22 December 2019, vol.1, no.1, pp.237-239, (Full Text)

5. Farklı Ekstraksiyon Yöntemlerinin Çörek Otu ve Keten Tohumu Yağlarının Asitlik ve Peroksit Değerlerine Etkisi

Sadıksoy K., Cavidoğlu İ.

3. Uluslararası Tarım, Hayvancılık ve Kırsal Kalkınma Kongresi- ISPEC, Van, Turkey, 20 - 22 December 2019, vol.1, no.1, pp.312-314, (Full Text)

6. Bazı Gıda Maddelerinin Tokoferol İçerikleri

Cavidoğlu İ., Bakkalbaşı E., Okumuş E., Yücel T.

3. Uluslararası Tarım, Hayvancılık ve Kırsal Kalkınma Kongresi- ISPEC, Van, Turkey, 20 - 22 December 2019, vol.1, no.1, pp.223-224, (Full Text)

7. Bazı Gıda Ürünlerinin Tokoferol İçerikleri

Cavidoğlu İ., Bakkalbaşı E., Okumuş E., Yücel T.

3. Uluslararası Tarım, Hayvancılık ve Kırsal Kalkınma Kongresi- ISPEC, Van, Turkey, 20 - 22 December 2019, vol.1, no.1, pp.1, (Full Text)

8. Katı Faz Mikro-Ekstraksiyon Yöntemi İle Mısırözü Yağında Hegzanal Analizi

Çelik N., Cavidoğlu İ.

3. Uluslararası Tarım, Hayvancılık ve Kırsal Kalkınma Kongresi- ISPEC, Van, Turkey, 20 - 22 December 2019, vol.1, no.1, pp.315-316, (Full Text)

9. Effect of Different Extraction Methods on Fatty Acid Composition of Black Cumin and Linseed Oils

Sadıksoy K., YÜCEL T., Cavidğlu İ.

1st International / 11th National Food Engineering Congress, Antalya, Turkey, 07 November 2019, pp.181, (Summary Text)

10. Mısırözü ve Zeytin Yağlarında Hegzanal Tayini

Çelik N., Cavidoğlu İ.

I. International Congress of the Turkish Journal of Agriculture-Food Science and Technology, Antalya, Turkey, 8 - 10 November 2019, vol.1, pp.1, (Full Text)

11. The Total Phenolics, Volatile Compounds and Antioxidant Activities of Herbs Used in Van Herby Cheese Production

Baştürk A., Cavidoğlu İ., Tunçtürk M., Bakkalbaşı E., Tunçtürk Y.

I. International Congress of the Turkish Journal of Agriculture-Food Science and Technology, Antalya, Turkey, 8 - 10 November 2019, vol.1, no.1, pp.812, (Summary Text)

12. Dondurarak Kurutulmuş Buğday Ruşeyminden Ekstrakte Edilen Ruşeym Yağının Oksidasyon Parametrelerinin Belirlenmesi

Köse Y. E., Meral R., Cavidoğlu İ.

YABİTED IV. BİTKİSEL YAĞ KONGRESİ, İstanbul, Turkey, 18 - 19 April 2019, pp.67, (Full Text)

13. Hexanal Analysis in Corn and Olive Oils

Çelik N., Cavidoğlu İ.

I. International Congress of the Turkish Journal of Agriculture-Food Science and Technology, Antalya, Turkey, 8 - 10 December 2018, vol.1, no.1, pp.809, (Full Text)

14. Applications of Solid-Phase Microextraction in Food Analysis

Cavidoğlu İ., Jalilzadeh A.

3rd International and 26th National Iranian Food Science and Technology Congress, Tahran, Iran, 17 - 19 September 2018, vol.1, no.1, pp.1, (Full Text)

15. PROPERTIES OF COMMERCIAL WHEAT GERM

Köse Y. E., Meral R., Cavidoğlu İ.

II. INTERNATIONAL EURASIAN AGRICULTURE AND NATURAL SCIENCES CONGRESS, Baku, Azerbaijan, 11 - 15 September 2018, pp.63, (Summary Text)

16. Wheat Germ: Its composition and benefits to health

Köse Y. E., Meral R., Cavidoğlu İ.

International Agriculture Science Congress, Van, Turkey, 9 - 12 May 2018, pp.316, (Full Text)

17. Effects of Roasting Conditions on the Oxidative Stability of Watermelon Seed Oil

Köçeroğlu D., YÜCEL T., BAKKALBAŞI E., CAVİDOĞLU İ.

1. International Agricultural Science Congress, 9 - 12 May 2018, (Summary Text) Sustainable Development

18. The Effects of Microwave Treatment and Storage Times on Oxidation of Wheat Germ Oil

Köse Y. E., Meral R., Cavidoğlu İ.

International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.326, (Summary Text)

19. THE ACTUAL POSITION, DEVELOPMENT AND FUTURE ASPECTS OF 3D PRINTER TECHNOLOGY IN FOOD INDUSTRY

Coşkun Topuz F., Bakkalbaşı E., Cavidoğlu İ.

3rd INTERNATIONAL CONGRESS ON 3D PRINTING TECHNOLOGIES AND DIGITAL INDUSTRY 2018, Antalya, Turkey, 19 - 21 April 2018, pp.351-353, (Summary Text)

20. The Contribution of Role And Importance of Food Engineering in Molecular Gastronomy To The Gastronomy Tourism.

Köse Y. E., Meral R., Cavidoğlu İ.

IWACT – 2017 INTERNATIONAL WEST ASIA CONGRESS OF TOURISM RESEARCH, Van, Turkey, 28 September - 01 October 2017, pp.55, (Summary Text)

21. Evaluation of Grain Processing Wastes as a Functional Food

Köse Y. E., Meral R., Cavidoğlu İ.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017 ),, Nevşehir, Turkey, 12 - 15 May 2017, pp.786, (Summary Text) Sustainable Development

22. KATI FAZ MİKROEKSTRAKSİYON YÖNTEMİ İLE HEGZANAL TAYİNİ

Kutlu N., Cavidoğlu İ.

YABİTED III. BİTKİSEL YAĞ KONGRESİ, İzmir, Turkey, 12 April - 15 May 2017, vol.1, no.1, pp.35, (Full Text)

23. Katı Faz Mikroekstraksiyon-Gaz Kromatografisi Yöntemi ile Malonaldehit ve Hegzanal Tayini

YÜCEL T., Cavidğlu İ.

YABİTED III. BİTKİSEL YAĞ KONGRESİ, 12 - 15 April 2017, pp.36, (Summary Text)

24. ASKORBİL PALMİTATIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİSİ

Kavran P., Cavidoğlu İ.

2. Gıda Yapı Tasarımı Kongresi (2nd Congress on Food Structure Design), Antalya, Turkey, 26 - 28 October 2016, pp.68, (Full Text)

25. Volatile Compounds of Van Herby Cheeses Produced with Different Cultures

Ocak E., Tunçtürk Y., Cavidoğlu İ.

The 3rd International Symposium onTraditional Foods from Adriatic to Caucasus, Saraybosna, Bosnia And Herzegovina, 1 - 03 October 2015, pp.801, (Full Text)