Güncel yayınlarımız:


Demirci, T., Aktas, K., Sozeri, D., Ozturk, H.I., Akin, N., 2017. Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. Journal of Functional Foods 36, 396-403.

Karaman, S., Yilmaz, M.T., Ozturk, G., Yuksel, F., Toker, O.S., Dogan, M., 2017. Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties. Journal of Food Process Engineering 40.

Vural, A., Gundogdu, A., Akpinar, I., Baltaci, C., 2017. Environmental impact of Gumushane City, Turkey, waste area in terms of heavy metal pollution. Natural Hazards 88, 867-890.

Yildiz, O., Toker, O.S., Yuksel, F., Cavus, M., Ceylan, M.M., Yurt, B., 2017. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration. Quality Assurance and Safety of Crops & Foods 9, 313-321.

Yuksel, F., 2017. Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips. Journal of Food Measurement and Characterization 11, 290-298.

Yuksel, F., Karaman, S., Gurbuz, M., Hayta, M., Yalcin, H., Dogan, M., Kayacier, A., 2017. Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration. Lwt-Food Science and Technology 83, 235-242.


Baltaci, C., Ilyasoglu, H., Gundogdu, A., Ucuncu, O., 2016. Investigation of Hydroxymethylfurfural Formation in Herle. International Journal of Food Properties 19, 2761-2768.

Bulut, V.N., Demirci, H., Ozdes, D., Gundogdu, A., Bekircan, O., Soylak, M., Duran, C., 2016. A Novel Carrier Element-free Co-precipitation Method for Separation/Preconcentration of Lead and Cadmium Ions from Environmental Matrices. Environmental Progress & Sustainable Energy 35, 1709-1715.

Kalkisim, O., Okcu, M., Okcu, Z., Karabulut, B., Yildirim, N., Agar, G., 2016. Relationships Among some Pears Genotypes (Pyrus Communis L.) Based on ISSR and RAPD Analysis. Erwerbs-Obstbau 58, 259-264.

Kalkisim, O., Ozdes, D., Okcu, Z., Karabulut, B., Senturk, H.B., 2016. Determination of Pomological and Morphological Characteristics and Chemical Compositions of Local Apple Varieties Grown in Gumushane, Turkey. Erwerbs-Obstbau 58, 41-48.

Kalkisim, O., Turan, A., Okcu, Z., Ozdes, D., 2016. Evaluation of the Effect of Different Harvest Time on the Fruit Quality of FoAYa Nut. Erwerbs-Obstbau 58, 89-92.

Karaman, S., Yilmaz, M.T., Toker, O.S., Yuksel, F., Kayacier, A., Dogan, M., 2016. Effect of apple fibre on textural and relaxation properties of wheat chips dough. Quality Assurance and Safety of Crops & Foods 8, 457-472.

Koca, I., Tekguler, B., Odabas, H.I., 2016. Comparison of the antioxidant properties of some onion and garlic cultivars grown in Turkey, in: Gokce, A.F. (Ed.), Vii International Symposium on Edible Alliaceae, pp. 207-213.

Odabas, H.I., Koca, I., 2016. Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods. Industrial Crops and Products 91, 114-124.

Yuksel, F., Kayacier, A., 2016. Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips. Lwt-Food Science and Technology 67, 89-98.

Tunc, M.T., Kahyaoglu, T., 2016. Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums. International Journal of Food Engineering 12, 343-353.


Ilyasoglu, H., Yilmaz, F., Burnaz, N.A., Baltaci, C., 2015. Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology. Lwt-Food Science and Technology 62, 497-505.

Okcu, M., Kalkisim, O., Okcu, Z., Karabulut, B., Yildirim, N., Agar, G., 2015. Determination of Genetic Diversity Among Wild Grown Apples From Eastern Black Sea Region in Turkey Using ISSR and RAPDs Markers. Erwerbs-Obstbau 57, 171-177.

Ozdes, D., Duran, C., Serencam, H., Sahin, D., Gundogdu, A., Soylak, M., 2015. Selective separation, preconcentration and determination of Pd(ii) ions in environmental samples by coprecipitation with a 1,2,4-triazole derivative. Bulletin of the Chemical Society of Ethiopia 29, 1-10.

Yuksel, F., Karaman, K., 2015. Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water. Lwt-Food Science and Technology 63, 1063-1068.

Yuksel, F., Karaman, S., Kayacier, A., 2015. Barley flour addition decreases the oil uptake of wheat chips during frying. Quality Assurance and Safety of Crops & Foods 7, 621-628.

Sarikaya, S.B.O., 2015. Acethylcholinesterase inhibitory potential and antioxidant properties of pyrogallol. Journal of Enzyme Inhibition and Medicinal Chemistry 30, 761-766.

Sarikaya, S.B.O., Kaya, A.A., Kaya, E.C., Senturk, M., 2015. Synthesis and Determination of Some Biological Activities of Novel 2,4-Dinitrophenyl Derivatives. Archiv der Pharmazie 348, 214-220.

Sarikaya, S.B.O., Sisecioglu, M., Cankaya, M., Gulcin, I., Ozdemir, H., 2015. Inhibition profile of a series of phenolic acids on bovine lactoperoxidase enzyme. Journal of Enzyme Inhibition and Medicinal Chemistry 30, 479-483.