Doç. Dr. İLYAS ATALAR

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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)

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)

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)

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)

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)

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)

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)

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)

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) Sürdürülebilir Kalkınma

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) Sürdürülebilir Kalkınma

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) Sürdürülebilir Kalkınma

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)

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

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

LWT , cilt.118, 2020 (SCI-Expanded)

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)

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)

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. I., Gul O.

Food Chemistry , cilt.282, ss.67-75, 2019 (SCI-Expanded)

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)

Functional kefir production from high pressure homogenized hazelnut milk

Atalar İ.

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

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)

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)

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)

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) Sürdürülebilir Kalkınma

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)

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)

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)

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)

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)

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)

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)

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)

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)

Diğer Dergilerde Yayınlanan Makaleler

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)

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 (Hakemli Dergi)

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 (Hakemli Dergi)

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)

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 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

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

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

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

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

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

Kitap & Kitap Bölümleri

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

Atıf (WoS)

680

H-İndeks (WoS)

Atıf (Scopus)

806

H-İndeks (Scopus)

Atıf (Scholar)

1086

H-İndeks(Scholar)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler