Publications & Works

Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes

A tracer microrheology for determination of viscoelasticity of dilute ovalbumin colloids

EMERGING MATERIALS RESEARCH, vol.10, no.2, pp.2-9, 2021 (Journal Indexed in SCI Expanded)

Fabrication and characterization of bioactive nanoemulsion-based delivery systems

EMERGING MATERIALS RESEARCH, vol.10, no.2, pp.1-8, 2021 (Journal Indexed in SCI Expanded)

Determination of Thermal, Molecular Changes and Functional Properties in Stabilized Rice Bran

International Journal of Food Engineering, vol.17, no.4, pp.247-256, 2021 (Journal Indexed in SCI Expanded)

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

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

The impact of stabilization on functional, molecular and thermal properties of rice bran

Journal Of Cereal Science, vol.88, pp.71-78, 2019 (Journal Indexed in SCI Expanded)

A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.115, pp.23-31, 2019 (Journal Indexed in SCI Expanded)

The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits

Italian Journal Of Food Science, vol.31, pp.542-555, 2019 (Journal Indexed in SCI Expanded)

The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads

Quality Assurance And Safety Of Crops & Foods, vol.11, pp.171-181, 2019 (Journal Indexed in SCI Expanded)

Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

Food Science And Technology International, vol.22, no.5, pp.410-419, 2016 (Journal Indexed in SCI Expanded)

Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake

Journal Of Food Quality, vol.38, pp.422-430, 2015 (Journal Indexed in SCI Expanded)

Quality and antioxidant activity of bread fortified with flaxseed

Italian Journal Of Food Science, vol.25, pp.51-56, 2013 (Journal Indexed in SCI Expanded)

Grape seed as a functional food ingredient in bread-making

International Journal Of Food Sciences And Nutrition, vol.64, pp.372-379, 2013 (Journal Indexed in SCI Expanded)

Determination of Stickiness Values of Different Flour Combinations

International Journal Of Food Engineering, vol.8, pp.1-10, 2012 (Journal Indexed in SCI Expanded)

Application of food grade coatings to turkey buttocks

Italian Journal Of Food Science, vol.20, pp.203-212, 2008 (Journal Indexed in SCI Expanded)

Articles Published in Other Journals

Geleneksel ve Yenilikçi Paketleme Teknolojileri: Balıketi Muhafazasında Potansiyel Kullanımı

Sinop Üniversitesi Fen Bilimleri Dergisi, vol.6, no.1, pp.1-12, 2021 (National Refreed University Journal)

Bazı Tahıl ve Tahıl Benzeri Unların Yenilebilir Film ve Kaplama Potansiyellerinin Belirlenmesi

Iğdır Üniversitesi Fen Bilimleri Enstitü Dergisi, vol.10, no.3, pp.2-9, 2020 (National Refreed University Journal)

Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.10, no.2, pp.1030-1041, 2020 (National Refreed University Journal)

Ekmeklik Un Kalite Parametreleri Arasındaki İlişkiler

ADYÜTAYAM, vol.7, no.1, pp.33-45, 2019 (International Refereed University Journal)

Determination of Textural and Color Parameters of Fish Fillets Stored at Refrigerated Conditions

International Journal of Scientific and Technological Research, vol.4, pp.320-326, 2018 (International Refereed University Journal)

Farklı Sıcaklık Derecelerinin Uşkun Bitkisinin Antioksidan Aktivitesi ve Fenolik Profili Üzerine Etkisi

YÜZÜNCÜ YIL ÜNİVERSİTESİ TARIM BİLİMLERİ DERGİSİ *, vol.27, pp.88-94, 2017 (International Refereed University Journal)

Uşkun Bitkisinin Bisküvi Üretiminde Fonksiyonel Bileşen Olarak Kullanımı

IĞDIR ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DERGİSİ, vol.6, no.4, pp.91-99, 2016 (International Refereed University Journal)

Farklı Isıl İşlem Uygulamalarının Fenolik Bileşenler Üzerine Etkisi

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.21, no.1, pp.55-67, 2016 (National Refreed University Journal)

Fonksiyonel Gıdalar

Dicle Üniversitesi Fen Bilimleri Enstitüsü Degisi (DUFED), vol.2, no.1, pp.28-35, 2013 (National Refreed University Journal) Creative Commons License

Tahıllardan Etanol Üretimi

IĞDIR ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DERGİSİ, vol.2, no.3, pp.61-68, 2012 (National Refreed University Journal) Creative Commons License

Karadut (Morus nigra) Katkılı Ekmeğin Antioksidan Aktivitesi ve Fenolik Kompozisyonu

Iğdır Üniversitesi Fen Bilimleri Dergisi, vol.2, no.4, pp.43-48, 2012 (National Refreed University Journal)

Fonksiyonel Gıda Bileşeni Olarak Antioksidanlar

Iğdır Üniversitesi Fen Bilimleri Dergisi, vol.2, no.2, pp.45-50, 2012 (National Refreed University Journal) Creative Commons License

Fonksiyonel Bileşenlerin Ekmek Üretiminde Kullanımı

Endüstriyel Fırın, vol.2, pp.100-105, 2011 (National Non-Refereed Journal)

Fonksiyonel öneme sahip doğal bileşenlerin unlu mamullerin üretiminde kullanımı

Gıda, vol.34, no.3, pp.193-198, 2009 (Other Refereed National Journals)

ANTIOXIDANT EFFECTS OF WINE POLYPHENOLS

Trakia Journal of Sciences, vol.6, no.1, pp.57-62, 2008 (Refereed Journals of Other Institutions)

Van İlindeki Un Fabrikalarının Değerlendirilmesi

Gıda Teknolojileri Elektronik Dergisi, no.1, pp.25-33, 2007 (Other Refereed National Journals)

Çeşitli yenilebilir kaplama maddelerinin tavuk bagetlerinde kullanımının renk parametreleri üzerine etkisi

Yüzüncü Yıl Üniversitesi Fen Bilimleri Dergisi, vol.11, no.1, pp.52-56, 2006 (National Refreed University Journal)

Piyasaya sunulan gofretlerin kalite ve bileşenler yönünden değerlendirilmesi

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi *, vol.14, no.2, pp.65-71, 2004 (National Refreed University Journal)

Bisküvi tüketim alışkanlığının belirlenmesi üzerine bir araştırma

Dünya Gıda, vol.10, no.1, pp.60-64, 2004 (Other Refereed National Journals)

Refereed Congress / Symposium Publications in Proceedings

A RESEARCH ON DETERMINING THE CHANGE IN THE NUTRITIONAL HABIT OF INDIVIDUALS DURING THE COVID-19 PANDEMIA PERIOD

International Symposium on Global Pandemics and Multidisciplinary Covid-19 Studies, Ankara, Turkey, 20 - 21 March 2021, pp.1-4

THE EFFECT OF EDIBLE HYDROGEL FILMS PREPARED BY POMEGRANATE SEED OIL-LOADED NANOEMULSION ON MICROBIAL SPOILAGE OF FISH FILLETS

3rd INTERNATIONAL CONFERENCE ON AGRICULTURE, ANIMAL HUSBANDRY AND RURAL DEVELOPMENT, Van, Turkey, 20 December 2019 - 22 January 2020, pp.6-8

Nanoemulsions

3rd INTERNATIONAL CONFERENCE ON AGRICULTURE, ANIMAL HUSBANDRY AND RURAL DEVELOPMENT, Van, Turkey, 20 - 22 December 2019, pp.5

Determination of microbiological stability of fish immersed into rosemary oil-based nanoemulsions

International Eurasian Conference on Science Engineering and Technology, Ankara, Turkey, 22 - 23 November 2018, pp.7

Effects of stabilization on physicochemical properties and antioxidant activity of ricebran

International Eurasian Conference on Science Engineering and Technology, Ankara, Turkey, 22 - 23 November 2018, pp.118

Bacterial Isolation, Identification and Quantification in Fish Fillets Treated with Nanosized Materials by Microbial and Molecular Methods

2nd International Symposium on Multidisciplinary Studies and Innovative Technologies, Ankara, Turkey, 19 - 21 October 2018, vol.1, no.1, pp.5

Effect of Cooking Process on the Fish Fillets Having Deifferent Initial Quality

IX International Scientific Agriculture Symposium, Jahorina, Bosnia And Herzegovina, 4 - 07 October 2018, pp.715

PROPERTIES OF COMMERCIAL WHEAT GERM

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

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

International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.326

Wheat Germ: Its composition and benefits to health

International Agriculture Science Congress, Van, Turkey, 9 - 12 May 2018, pp.316

Applications of Artificial Neural Networks in Agriculture and Food Industry

International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.354

Methods for the Determination of Antioxidant Activity

International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.353

Potential Usage of Marine-Based Bacteria For Seafood Preservation

International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018, pp.196

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

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

Evaluation of Grain Processing Wastes as a Functional Food

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

ANTIOXIDANT AVTIVITY AND PHENOLIC PROFILES OF GRAPE SEED

1. International Congress on Medicinal and Aromatic Plants ''Natural and Helathy Life'', TABKON2017, Konya, Turkey, 9 - 11 May 2017, pp.76

Encapsulation Technologies in Food Industry

International Agricultural Science Congress, Van, Turkey, 09 May 2017 - 12 May 2018, pp.355

FUNCTIONAL PROPERTIES OF RICE BRAN.

1. International Congress on Medicinal and Aromatic Plants ''Natural and Helathy Life'', TABKON2017, Konya, Turkey, 9 - 11 May 2017, pp.67

The Effects of Thermal Treatment on Phenolics Compounds

2nd Congress Food Structure Design, Antalya, Turkey, 26 - 28 October 2016, pp.15

Polymerase chain reaction (PCR) for the detection of gluten

European Biotechnology Conference, Latvia, 5 - 07 May 2016, vol.231 identifier

Evaluation of Quality, Antioxidant Activity and Phenolic Composition of Bread Including onion Powder

15. International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, pp.318

Use of Rheum ribes as A Functional Component Gluten-Free Biscuit Production

15. International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, pp.319

Functional Properties of Sprouted Wheat

15. International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, pp.381

Antioxidant Activity and Phenolic Compounds of Bread Including Pomegranate Seed

15. International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, pp.365

Rheum ribes: A plant Belonging to Van Region

3nd International Symposium on ‘Traditional Foods from Adriatic to Caucasus’, Saraybosna, Bosnia And Herzegovina, 1 - 05 October 2015, pp.235

Antioxidant Activity and Total Phenolic Contents of Teucrium orientale L. var puberulens

3nd International Symposium on ‘Traditional Foods from Adriatic to Caucasus’, Saraybosna, Bosnia And Herzegovina, 1 - 05 October 2015, pp.240

The effects of Rheum ribes L. on quality properties of bread

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.467

Optimization of gluten-free wafers with buckwheat flour and potato starch

10th AISTEC Conference "GRAINS FOR FEEDINGTHE WORLD", Milan, Italy, 1 - 03 July 2015, pp.61

Tarhana Kurutma Yöntemleri ve Besin İçeriği Üzerine Etkileri

Pamukkale Gıda Sempozyumu III “Kurutulmuş ve Yarı Kurutulmuş Gıdalar”, Denizli, Turkey, 13 - 15 May 2015, pp.151

Çörek otu katkısının ekmeğin kalite özellkleri, antioksidan aktivitesi ve fenolik profili üzerine etkisi

İç Anadolu Bölgesi 2.Tarım ve Gıda Kongresi,, Nevşehir, Turkey, 28 - 30 April 2015, pp.68

Yaygın olarak tüketilen tahıl ürünlerinin beslenme ve sağlık açısından önemi

İç Anadolu Bölgesi 2.Tarım ve Gıda Kongresi,, Nevşehir, Turkey, 28 - 30 April 2015, pp.45

Van Piyasasında Satılan Kavutların Bazı Kimyasal Özellikleri

4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 April 2014 - 19 April 0204, pp.574-577 Creative Commons License

Nar Çekirdeğinin Antioksidan Aktivitesi ve Toplam Fenolik Madde Miktarı

11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.145

Uşkunun Antioksidan Aktivitesi ve Fenolik Kompozisyonu

3. Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.777

Arpa Ununun Fonksiyonel Tahıl Ürünlerinde Kullanımı

7. Gıda Mühendisliği Kongresi, Antalya, Turkey, 24 - 26 November 2011, pp.103

Sarımsak Tozunun Hamur ve Ekmek Özellikleri Üzerine Etkisi

7. Gıda Mühendisliği Kongresi, Antalya, Turkey, 24 - 26 November 2011, pp.101

The Effects of Flaxseed on Quality and Antioxidant Activity of Bread

Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.702

Carob As a Feedstock for the Production of Several Products

Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.878-882

Carob: chemical composition and applicationc in Industry

International Food Congress Novel Approches inFood Industry NAFI 2011, İzmir, Turkey, 26 - 29 May 2011, pp.878-881

Blueberry as a functional ingredient in gluten-free cake production

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.163

Determination of stickiness values of different flour combinations

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.385

Fonksiyonel Öneme Sahip Doğal Bileşenlerin Unlu Mamullerin Üretiminde Kullanımı

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.451-51

Wheat and Oat As an Antioxidant

Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.153

Effects of Maillard Reaction on Antioxidant Activity

Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 April - 26 August 2008, pp.154

Buğdayda Bulunan Antioksidan Maddeler

Hububat 2006 Kongresi, Gaziantep, Turkey, 7 - 09 September 2006, pp.324-330

Van İlinde Serbest Tipte Ekmek Üreten Fırınların Genel Değerlendirmesi

Hububat 2006 Kongresi, Gaziantep, Turkey, 7 - 09 September 2006, pp.366-373

Gıdalarda Akrilamid ve Önemi

9. Gıda Kongresi, Bolu, Turkey, 24 - 26 May 2006, pp.629-631 Creative Commons License

An evaluation of colour measurements of coated fish fillets throughout the processing

Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork, İstanbul, Turkey, 15 - 18 June 2005, pp.158

The importance of acrylamid formation in fried, baked and cooked foods

Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork, İstanbul, Turkey, 15 - 18 June 2005, pp.145

Effect of moisture content of popcorn on popping qualities

Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork, İstanbul, Turkey, 15 - 18 June 2005, pp.157

Unların Ağartılmasında Benzoil Peroksidin Kullanımı

3. Gıda Mühendisliği Kongresi, Ankara, Turkey, 3 - 05 October 2003, pp.695-705

Gofret üretiminde bileşenlerin ve proses aşamalarının rolü

Hububat 2000 Kongresi, Gaziantep, Turkey, 3 - 04 October 2002, pp.311-318

Books & Book Chapters

Importance of electrospun chitosan-based nano-scale materials for seafood products safety

in: Handbook of Chitin and Chitosan, Sabu Thomas,Anitha Pius,Seerag Gopi, Editor, Elsevier Science, Oxford/Amsterdam , Amsterdam, pp.1-30, 2020