Doç. Dr. İLYAS ATALAR

Makaleler 52

1. Comparative life cycle assessment of deep frying and tunnel drying in instant noodle manufacturing: Environmental trade-offs and hotspot identification

Fidan M., Konar N., Atalar İ., Palabıyık İ., Güner C., Başdoğan H., et al.

THE SCIENCE OF THE TOTAL ENVIRONMENT AN INTERNATIONAL JOURNAL FOR SCIENTIFIC RESEARCH INTO THE ENVIRONMENT AND ITS RELATIONSHIP WITH MAN , cilt.1008, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

2. Maillard reaction-based conjugation of hazelnut protein isolate with sodium alginate: structural and functional insights

Atalar İ., Sarı T., Elen H., Kurt A., Pekdoğan Göztok S., Beşir Özgeçen A., et al.

FOOD RESEARCH INTERNATIONAL , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

3. Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy

El-Obeıd T., Tüzün B., Apaydın A., Toker Ö. S., Doğuer Ç., Palabıyık İ., et al.

Food Chemistry: X , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded)

4. Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies

Toker Ö. S., Atalar İ., Kurt A., Palabıyık İ., Konar N.

FOODS , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

5. Instant cereal-based fermented beverage (Boza) powder: characterization physical, rheological and structural properties

Gül O., Atalar İ., Beşir Özgeçen A., Gül L. B., Törnük F., Sert D., et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

6. Evaluation of Moisture Sorption Isotherms and Storage Stability of Agglomerated Boza Powder

Gül O., Beşir Özgeçen A., Sert D., Akgün A., Atalar İ., Törnük F., et al.

JOURNAL OF FOOD SCIENCE , cilt.1, sa.1, ss.1-6, 2025 (SCI-Expanded, Scopus)

7. Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk

Atalar İ., Apaydın A., Elmacı C., El-Obeid T., Konar N.

APPLIED FOOD RESEARCH , cilt.5, sa.1, ss.1, 2025 (ESCI, Scopus)

8. Effects of high hydrostatic pressure treatment on structural, techno-functional and rheological properties of sesame protein isolate

Gül O., Gül L. B., Parlak M. E., Sarıcaoğlu F. T., Atalar İ., Törnük F.

FOOD HYDROCOLLOIDS , cilt.1, sa.1, ss.1-2, 2025 (SCI-Expanded, Scopus)

9. The Use of Alkalized Cocoa Powder in Kefir: Effects on Physico-Chemical, Rheological and Functional Properties

Şanlı T., Altınay C., Atalar İ., Elobeid T., Konar N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

10. Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery

Elobeid T., Tüzün B., Apaydın A., Tekneci E., Palabıyık İ., Toker Ö. S., et al.

JOURNAL OF FOOD SCIENCE , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

11. INVESTIGATION OF THE USABILITY OF COMMERCIAL KEFIR BEVERAGES AS INOCULUM IN HOMEMADE KEFIR PRODUCTION

Şahin Ö., Atalar İ., Encu Ş. B., Çakır İ.

GIDA , cilt.1, sa.4, ss.1-5, 2025 (TRDizin)

12. Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

Demirci S., Elmacı C., Atalar İ., Toker Ö. S., Palabıyık İ., Konar N.

FOOD BIOPHYSICS , cilt.20, sa.6, ss.1-5, 2025 (SCI-Expanded, Scopus)

13. Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies

Atalar İ., Tüzün B., Palabıyık İ., Toker Ö. S., Uzun S., Elobeıd T., et al.

Food Chemistry: X , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded)

14. Modification and Glycation Microalgae Proteins by Non-Thermal Assisted Process

El-Obeid T., Atalar İ., Toker Ö. S., Palabıyık İ., Görgülü Y. F.

CURRENT OPINION IN FOOD SCIENCE , cilt.1, sa.1, ss.1-5, 2025 (SCI-Expanded, Scopus)

15. Interactions of Black Carrot Concentrate Powder as a Natural Coloring Agent With Gelatine and Sucrose in Model Gummy Samples

Atalar İ., Özen B., Genç Polat D., Han E., Toker Ö. S., Palabıyık İ., et al.

LWT - FOOD SCIENCE AND TECHNOLOGY , cilt.1, sa.1, ss.1, 2025 (SCI-Expanded, Scopus)

16. Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability

Gul O., Sahin M. S., Saricaoglu F. T., Atalar İ.

INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES , cilt.1, sa.1, ss.1-9, 2024 (SCI-Expanded, Scopus)

17. Steady and dynamic shear rheology of aqueous solutions of quince seed gum combinations with locust bean or xanthan gums

Kurt A., Atalar İ.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.1, sa.1, ss.1-4, 2024 (SCI-Expanded, Scopus)

18. Influence of Process Conditions of Alkalization on Quality of Cocoa Powder

Demirci S., Elmacı C., Atalar İ., Toker Ö. S., Palabıyık İ., Konar N.

FOOD RESEARCH INTERNATIONAL , cilt.1, sa.1, ss.1, 2024 (SCI-Expanded, Scopus)

19. Drying and characterization of red beet color liquid process waste to develop a novel bulking agent

Atalar İ., Konar N., Dalabasmaz S., Saygın Kantemur P., Han E.

JOURNAL OF CLEANER PRODUCTION , cilt.442, sa.141030, ss.1-10, 2024 (SCI-Expanded, Scopus)

20. Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Atalar İ., Gül O., Kurt A., Sarıcaoğlu F. T., Gençcelep H.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.0, sa.0, ss.202300, 2024 (SCI-Expanded, Scopus)

21. Agglomeration of gum tragacanth as a promising novel approach to structural modification

Atalar İ., Beşir A., Kurt A.

POWDER TECHNOLOGY , sa.426, ss.118672, 2023 (SCI-Expanded, Scopus)

22. Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound

Gül O., Sarıcaoğlu F. T., Atalar İ., Gül L. B., Törnük F., Şimşek Ş.

FOODS , sa.12, ss.1791, 2023 (SCI-Expanded, Scopus)

23. Process optimization of a cereal-based fermented beverage (Boza) powder and investigating upscaling conditions

Gül O., Atalar İ., Törnük F., Akgün A.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.46, sa.e14248., ss.1-15, 2023 (SCI-Expanded, Scopus)

24. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

Gul O., ATALAR İ., Mortas M., Saricaoglu F. T., Besir A., Gul L. B., et al.

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , cilt.94, sa.1, 2022 (SCI-Expanded, Scopus)

25. Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production-a new product development

Aydemir O., Sarıcaoğlu F. T., ATALAR İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.9, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

26. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

Atalar İ., Kurt A., Gul O., Yazici F.

International Journal of Gastronomy and Food Science , cilt.24, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

27. Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions

Atalar İ., Kurt A., Saricaoğlu F. T., Gül O., Gençcelep H.

Journal of Food Process Engineering , cilt.44, sa.6, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

28. Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone

Gul O., Saricaoglu F. T., Atalar İ.

LWT , cilt.143, 2021 (SCI-Expanded, Scopus)

29. Top-Spray Agglomeration Process Applications in Food Powders: A Review of Recent Research Advances

ATALAR İ., YAZICI F.

European Food Science and Engineering , cilt.2, sa.1, ss.18-25, 2021 (Hakemli Dergi)

30. **Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar**

Atalar İ., Saricaoglu F. T., Odabas H. İ., Yilmaz V. A., Gul O.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.118, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

31. Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert

Gul O., Atalar İ., Gul L. B.

Food Science and Technology International , cilt.25, sa.7, ss.608-617, 2019 (SCI-Expanded, Scopus)

32. Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

Aydemir O., Atalar İ.

Journal of Food Process Engineering , cilt.42, sa.6, 2019 (SCI-Expanded, Scopus)

33. DÜŞÜK VE YÜKSEK ISIL İŞLEM UYGULANMIŞ FINDIK İÇECEKLERİNİN DEPOLAMA STABİLİTELERİ

ATALAR İ., GÜL O., GÜL L. B., YAZICI F.

GIDA / THE JOURNAL OF FOOD , cilt.44, ss.980-987, 2019 (TRDizin)

34. AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ

ATALAR İ.

GIDA / THE JOURNAL OF FOOD , cilt.44, ss.837-848, 2019 (TRDizin)

35. **Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar**

Saricaoglu F. T., Atalar İ., Yilmaz V. A., Odabas H. İ., Gul O.

FOOD CHEMISTRY , cilt.282, ss.67-75, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

36. Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents

Gul O., Atalar İ.

Food Science and Biotechnology , cilt.28, sa.3, ss.807-816, 2019 (SCI-Expanded, Scopus)

37. Functional kefir production from high pressure homogenized hazelnut milk

Atalar İ.

LWT , cilt.107, ss.256-263, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

38. OVEN COOKING AS ALTERNATIVE TO SMOKING: EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF CIRCASSIAN CHEESE DURING STORAGE AND DETERMINATION OF PAH CONTENTS

GÜL O., AYDEMİR O., ATALAR İ., MORTAŞ M., DERVİŞOĞLU M.

Carpathian Journal of Food Science and Technology , cilt.11, sa.1, ss.149-165, 2019 (ESCI, Scopus)

39. Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

Atalar İ., Gul O., Saricaoglu F. T., Besir A., Gul L. B., Yazici F.

Journal of Food Science and Technology , cilt.56, sa.3, ss.1405-1415, 2019 (SCI-Expanded, Scopus)

40. Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

Atalar İ., Yazici F.

Drying Technology , cilt.37, sa.13, ss.1656-1664, 2019 (SCI-Expanded, Scopus)

41. Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage

Atalar İ., Gul O., Mortas M., Gul L., Saricaoglu F., Yazici F.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.11, sa.6, ss.561-570, 2019 (SCI-Expanded, Scopus)

42. Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties

Gul O., Atalar İ., Mortas M., Saricaoglu F. T., Yazıcı F.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.4, ss.2404-2415, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

43. Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products

Saricaoglu F. T., Gul O., Besir A., Atalar İ.

JOURNAL OF FOOD ENGINEERING , cilt.233, ss.98-108, 2018 (SCI-Expanded, Scopus)

44. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream

Kurt A., Atalar İ.

FOOD HYDROCOLLOIDS , cilt.82, ss.186-195, 2018 (SCI-Expanded, Scopus)

45. Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Gul O., Atalar İ., Saricaoglu F. T., Yazici F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.5, 2018 (SCI-Expanded, Scopus)

46. Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Gul O., Saricaoglu F. T., Besir A., Atalar İ., Yazici F.

ULTRASONICS SONOCHEMISTRY , cilt.41, ss.466-474, 2018 (SCI-Expanded, Scopus)

47. Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir

Gul O., Atalar İ., Mortas M., Dervisoglu M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.71, ss.73-80, 2018 (SCI-Expanded, Scopus)

48. Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder

Atalar İ., Yazici F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.1, 2018 (SCI-Expanded, Scopus)

49. Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Gul O., Saricaoglu F. T., Mortas M., Atalar İ., Yazici F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.41, ss.411-420, 2017 (SCI-Expanded, Scopus)

50. Furfural Contents and Some Physical and Chemical Properties of Raisins

GÜL O., MORTAŞ M., DERVİŞOĞLU M., ER M., ATMACA M., ATALAR İ.

Akademik Gıda , cilt.14, sa.3, ss.235-241, 2016 (TRDizin)

51. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

Gul O., Mortas M., Atalar İ., Dervisoglu M., Kahyaoglu T.

JOURNAL OF DAIRY SCIENCE , cilt.98, sa.3, ss.1517-1525, 2015 (SCI-Expanded, Scopus)

52. Optimization of spray drying process parameters for kefir powder using response surface methodology

Atalar İ., Dervisoglu M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.60, sa.2, ss.751-757, 2015 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 27

1. Use of Dried Saccharomyces Cerevisiae Cells In The Encapsulation Of L. Acidophilus Probiotic Bacteria

Yılmaz S., Atalar İ., El-Obeıd T., Aksu M. İ., Oba Ş., Toker Ö. S., et al.

ICONFOOD’ 25 4RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 16 - 19 Ekim 2025, ss.1-5, (Özet Bildiri)

2. Clarified and Decolorized Black Carrot Colorant Process Liquid Waste as an Emerging Glycose Syrup Alternative: Potential in Gummy Confectionery Production

Atalar İ., Tüzün B., Apaydın A., Toker Ö. S., Palabıyık İ., Konar N.

10th International Conference on Food Chemistry & Technology (FCT-2024), Valencia, İspanya, 25 - 27 Kasım 2024, ss.1-6, (Özet Bildiri)

3. INVESTIGATION OF pH AND PRESSURE EFFECTS ON HAZELNUT PROTEIN MODIFICATION

Elen H., Atalar İ., Sarıcaoğlu F. T., Gül O., Aksu M. İ., Konar N.

ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 17 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

4. The Effect of Different Cocoa Alkalization Conditions on the Quality Parameters of Cocoa Milk Drinks

Apaydın A., Atalar İ., Tüzün B., Konar N.

ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 17 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

5. Obtaining Deionized Sugar as an Alternative Glucose Syrup from Liquid Wastes of Natural Coloring Process and Determining the Possibilities of the Usage in Model Foods

Tüzün B., Atalar İ., Apaydın A., Toker Ö. S., Palabıyık İ., Konar N.

ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 17 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

6. EFFECTS OF CONJUGATION APPLICATIONS ON TECHNO- FUNCTIONAL PROPERTIES OF PLANT PROTEINS

Sarı T., Atalar İ.

ICONFOOD 24- 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 16 - 20 Ekim 2024, ss.1-5, (Özet Bildiri)

7. INVESTIGATION OF THE RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF TRANSGLUTAMINASE-ADDED KEFIR-LIKE BEVERAGES OBTAINED WITH HAZELNUT BEVERAGE COW'S MILK MIXTURES DURING STORAGE

Sağlam P., Atalar İ.

12. INTERNATIONAL SUMMIT SCIENTIFIC RESEARCH CONGRESS, Gaziantep, Türkiye, 29 - 31 Mayıs 2024, ss.1-5, (Özet Bildiri)

8. Gummy Confectionery Drying Optimization

Şener S., Genç Polat D., Atalar İ., Konar N.

International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.1-5, (Özet Bildiri)

9. Investigation The Effect of Different Production Conditions on Flavour Components and Sensory Properties in Strawberry Flavored Milks

Şimşek S. S., Atalar İ.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.1-5, (Özet Bildiri)

10. Effects of Particle Size on Main Quality Parameters of Compound Chocolates Including Various Palm Kernel Oils

Erdoğan M., Genç Polat D., Atalar İ., Konar N.

International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Türkiye, 16 - 19 Mayıs 2024, ss.1-5, (Özet Bildiri)

11. Effect of Modified Sesame Protein Addition on the Physicochemical, Textural and Rheological Properties of Sesame Paste (Tahini)

Gül O., Şahin M. Ş., Sarıcaoğlu F. T., Atalar İ.

International Food Innovation and Sustainability Congress (IFIS2024), İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.1-5, (Özet Bildiri)

12. Soğuk pres atığı fındık kekinin frankfurter-tipi sosis üretiminde kullanılması

ATALAR İ., KURT A., GÜL O., SARICAOĞLU F. T., GENÇCELEP H.

Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

13. THE EFFICACY OF MILK PROTEIN AS AN ENCAPSULATION MATRIX TO IMPROVE SURVIVAL OF PROBIOTICS DURING SIMULATED DIGESTION

ATALAR İ.

International Natural Science,Engineering and Material Technologies Conference, 9 - 10 Eylül 2019, (Özet Bildiri)

14. Storage stability of low and high heat treated hazelnut milks after high pressure homogenization process

ATALAR İ., GÜL O.

IMASCON 2019 ULUSLAR ARASI MARMARA VE FEN VE SOSYAL BİLİMLER KONGRESİ, 26 - 28 Nisan 2019, (Özet Bildiri)

15. Effects of Chestnut and Fat/Oil Contents On Textural and Sensorial Properties of Cocoa Chestnut Cream as a New Product

AYDEMİR O., ATALAR İ.

The 2nd International Congress on Engineering and Life Science ICELİS, 11 - 14 Nisan 2019, (Özet Bildiri)

16. Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties

SARICAOĞLU F. T., ATALAR İ., GÜL O.

The International Symposium Food Rheology Texture, 19 - 21 Ekim 2018, (Özet Bildiri)

17. Investigating the effect of fortification hazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., GÜL L. B., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

18. Effect of low and high temperature on the properties of hazelnut milk obtained from hazelnut cake

ATALAR İ., GÜL O., MORTAŞ M., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

19. Hazelnut Milk from Hazelnut Cake and Development of Hazelnut Milk-Based Dairy Products

GÜL O., ATALAR İ., MORTAŞ M., SARICAOĞLU F. T., KURT A., YAZICI F.

IX.International Congress on Hazelnut, 15 - 19 Ağustos 2017, (Özet Bildiri)

20. Effects of Concentration and High Pressure Homogenization on Hazelnut Milk from Cold Press Hazelnut Oil Cake

GÜL O., MORTAŞ M., ATALAR İ., YAZICI F., DERVİŞOĞLU M.

International ISEKI Food Conference, 6 - 09 Ağustos 2016, (Özet Bildiri)

21. Black Radish and Relates with Health

SOLMAZ M., DERVİŞOĞLU M., ATALAR İ., GÜL O.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Kasım 2015, (Özet Bildiri)

22. Bioactive Compounds of Hypericum perforatum L and Relates with Health

AYDEMİR K., DERVİŞOĞLU M., ATALAR İ., KAHYAOĞLU T.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Kasım 2015, (Özet Bildiri)

23. Optimization of Spray Drying Process Parameters for Kefir Powder

ATALAR İ., DERVİŞOĞLU M.

1st Congress on Food Structure Design, 15 - 17 Ağustos 2014, (Özet Bildiri)

24. Microbiological and Chemical Changes during Storage of Kefir from Buffalo s and Cow s Milk Using a Commercial Starter Culture

DERVİŞOĞLU M., GÜL O., MORTAŞ M., ATALAR İ., YAZICI F.

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013, (Özet Bildiri)

Kitaplar 1

1. VAPOR RECOMPRESSION SYSTEMS FOR FOOD PROCESSING EVAPORATORS

Atalar İ., Tuğrul K. M., Görgülü A., Konar N.

UNIT OPERATIONS AND PROCESSING EQUIPMENT IN THE FOOD INDUSTRY, SEID MAHDI JAFARI,ESRA ÇAPANOĞLU,ASLI CAN KARACA, Editör, Elsevier Science, Oxford/Amsterdam , Chennai, ss.85-99, 2024

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

968

H-İndeks (WoS)

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1120

H-İndeks (Scopus)

Atıf (Scholar)

1729

H-İndeks (Scholar)

Atıf (Sobiad)

113

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

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Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

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Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

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H-İndeks (Sobiad)

Atıf (Diğer Toplam)

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