Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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) Creative Commons License Sürdürülebilir Kalkınma

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) Creative Commons License identifier identifier identifier

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 identifier identifier

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 identifier identifier

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 identifier identifier

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) identifier identifier

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) identifier identifier

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) identifier identifier identifier

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) identifier identifier

Functional kefir production from high pressure homogenized hazelnut milk

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

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) identifier identifier identifier

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) Creative Commons License identifier identifier identifier

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) Creative Commons License identifier identifier identifier

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) identifier identifier

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) identifier identifier

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 identifier identifier

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) identifier identifier

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) identifier identifier

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) identifier identifier

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) identifier identifier identifier

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) identifier identifier

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) identifier identifier

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) identifier identifier

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) identifier identifier identifier

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) identifier identifier

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) identifier identifier

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

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

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

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

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

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

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

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

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

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

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

Optimization of Spray Drying Process Parameters for Kefir Powder

ATALAR İ., DERVİŞOĞLU M.
1st Congress on Food Structure Design, 15 - 17 Ağustos 2014

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

Kargı Tulum Cheese

İLHAN DİNÇER E., ATALAR İ., DERVİŞOĞLU M.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013

Süt Ürünlerinin Toz Haline Getirilmesindeki Yenilikler

ATALAR İ., DERVİŞOĞLU M., GÜL O.
Türkiye 11. Gıda Kongresi, Türkiye, 10 - 12 Ekim 2012

Enkapsülasyon ile Antimikrobiyal Aktivitenin Geliştirilmesi

GÜL O., DERVİŞOĞLU M., KAHYAOĞLU T., ATALAR İ.
Türkiye 11. Gıda Kongresi, Türkiye, 10 - 12 Ekim 2012

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

52

Atıf (WoS)

679

H-İndeks (WoS)

14

Atıf (Scopus)

767

H-İndeks (Scopus)

15

Proje

17

Tez Danışmanlığı

9

Açık Erişim

4
BM Sürdürülebilir Kalkınma Amaçları