Profil Özeti

Doç. Dr. SAFA KARAMAN

Doçent

MÜHENDİSLİK FAKÜLTESİ /GIDA MÜHENDİSLİĞİ /GIDA BİLİMİ

Araştırma Alanları

Gıda Kimyası Gıda Teknolojileri Tahıl Teknolojisi Gıda Bilimleri ve Mühendisliği Mühendislik Temel Alanı

E-Posta

safakaraman@ohu.edu.tr

Diğer E-Posta

karamansafa@gmail.com

Son Güncelleme

11.07.2026

Veri Kaynağı: Bu sayfadaki bilgiler AKAPEDİA ve PEOS sistemlerinden anlık olarak alınmaktadır.

Akademik Performans Özeti

Bilimsel Üretim ve Gelişim

Bilimsel üretimin yıllar içindeki gelişimi

Türlerine Göre Proje Sayıları

TÜBİTAK1

BAP0

AB Projeleri0

Diğer10

Stratejik Katkı

Araştırma faaliyetlerinin Üniversite stratejik hedefleriyle ilişkisi

BM Sürdürülebilir Kalkınma Amaçları

Tanımlı sürdürülebilir kalkınma amacı bulunmuyor.

Kurumun Öncelikli Alanında Çalışmalar

Gıda-Tarım 0

Nanoteknoloji 0

Enerji 0

Araştırma Konusunun Kapsamı

Bölgesel 0

Ulusal 0

Uluslararası 0

Makaleler

76 Bilimsel dergilerde yayımlanmış makaleler

Toplam Makale

WoS + Scopus

TR Dizin

Yönetilen Tezlerden Üretilen

2026

Son Yayın Yılı

Effects of gelatinization process on some physicochemical parameters, pasting characteristics and some nutritional properties of pulsed based flour blends

European Food Research and Technology

2026 SCI-Expanded 3 Yazar

Morphological and nutritional responses of sorghum to variable irrigation levels and nitrogen doses

PLOS ONE

2025 SCI 6 Yazar

Ultrasound-assisted extraction of phenolics from Spirulina platensis by different solvents: An optimization study based on simplex lattice mixture design

INTERNATIONAL JOURNAL OF SECONDARY METABOLITE

2025 Scopus 2 Yazar

Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate

FOOD CHEMISTRY-X

2025 SCI-Expanded 6 Yazar

Date Powder: From Production to Usage in Food Industry

FOOD REVIEWS INTERNATIONAL

2025 SCI-Expanded 6 Yazar

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein

Food Science & Nutrition

2024 SCI-Expanded 4 Yazar

Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests

Journal of Food Process Engineering

2024 SCI-Expanded 7 Yazar

Optimization of citrus fiber enriched vegan cream cheese alternative and its influence on chemical, physical and sensory properties

Food Science & Nutrition

2024 SCI-Expanded 9 Yazar

Effects of Hosting Trees on Chemical Composition, Minerals, Amino Acid, Fatty Acid Composition and Gas-Methane Production of Mistletoe (Viscum album) Leaves

Waste and Biomass Valorization

2024 SCI-Expanded 4 Yazar

Investigation of biochemical, textural, bioactive and sensory properties of muffin cakes produced with the addition of cranberry (Cornus mas L.) fruit at different concentrations

Harran Tarim ve Gida Dergisi

2023 EBSCO 3 Yazar

Bioactivity of Hawthorn (Crataegus monogyna) and Heather (Calluna vulgaris) Leaf Tinctures: An Optimization Study Using Response Surface Methodology

Igdir University

2023 EBSCO 1 Yazar

An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology

European Food Science and Engineering

2022 Index Copernicus 1 Yazar

Dynamic mechanical spectra of salep and casein mixtures

Journal of Food Science and Technology

2019 SCI-Expanded 1 Yazar

Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties

Journal of Food Process Engineering

2017 SCI-Expanded 6 Yazar

A modeling approach in the interpretation of starch pasting properties

Journal of Cereal Science

2017 SCI-Expanded 4 Yazar

Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology

Journal of Food Measurement and Characterization

2017 SCI-Expanded 4 Yazar

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

Meat Science

2017 SCI-Expanded 10 Yazar

Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration

LWT - Food Science and Technology

2017 SCI-Expanded 7 Yazar

Rheological Characterization of Binary Combination of <i>Gleditsia triacanthos<\/i> Gum and Tapioca Starch

International Journal of Food Properties

2016 SCI-Expanded 3 Yazar

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY

2016 SCI-Expanded 7 Yazar

Effects of some Food Juices and Additives on some Physicochemical, Textural, Color, Microbiological and Sensory Properties of Cemen Paste

Journal of Food Processing and Preservation

2016 SCI-Expanded 6 Yazar

Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

Quality Assurance and Safety of Crops &amp; Foods

2016 SCI-Expanded 7 Yazar

Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid\sucrose model system: simplex lattice mixture design approach

European Food Research and Technology

2016 SCI-Expanded 3 Yazar

Effect of apple fibre on textural and relaxation properties of wheat chips dough

Quality Assurance and Safety of Crops &amp; Foods

2016 SCI-Expanded 6 Yazar

Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations

International Journal of Dairy Technology

2016 SCI-Expanded 4 Yazar

Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach

Journal of Food Processing and Preservation

2016 SCI-Expanded 3 Yazar

Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)

LWT - Food Science and Technology

2016 SCI-Expanded 6 Yazar

Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French fried potatoes and classification of samples using chemometric approaches

Turkish Journal of Agriculture and Forestry

2015 SCI-Expanded 5 Yazar

A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system

LWT - Food Science and Technology

2015 SCI-Expanded 6 Yazar

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Food Research International

2015 SCI-Expanded 4 Yazar

Exposure to Air Accelerates the Gelation of Gelatin: Steady and Dynamic Shear Rheological Characterization to See the Effect of Air on the Strength of Gelatin Gel

International Journal of Food Properties

2015 SCI-Expanded 4 Yazar

Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization

Journal of Food Engineering

2015 SCI-Expanded 5 Yazar

Barley flour addition decreases the oil uptake of wheat chips during frying

Quality Assurance and Safety of Crops &amp; Foods

2015 SCI-Expanded 3 Yazar

Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties

Journal of Agricultural and Food Chemistry

2015 SCI-Expanded 8 Yazar

Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing

Journal of Food Processing and Preservation

2015 SCI-Expanded 6 Yazar

Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage

LWT - Food Science and Technology

2015 SCI-Expanded 7 Yazar

Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox\u2013Merz rule

Food Science and Technology International

2015 SCI-Expanded 7 Yazar

A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality change in oxidation stability parameters

Turkish Journal of Agriculture and Forestry

2014 SCI-Expanded 7 Yazar

Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

Food Research International

2014 SCI-Expanded 7 Yazar

Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index

International Journal of Food Properties

2014 SCI-Expanded 5 Yazar

Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Journal of Dairy Science

2014 SCI-Expanded 6 Yazar

Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

LWT - Food Science and Technology

2014 SCI-Expanded 3 Yazar

Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

Drying Technology

2014 SCI-Expanded 6 Yazar

Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties

Food Chemistry

2014 SCI-Expanded 3 Yazar

Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

Journal of Food Science and Technology

2014 SCI-Expanded 5 Yazar

Response Surface Methodology Study for Optimization of Effects of Fiber Level Frying Temperature and Frying Time on Some Physicochemical Textural and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Food and Bioprocess Technology

2014 SCI-Expanded 3 Yazar

Proteins degradation value in cured meat product made from M Cutaneous omo brachialis muscle of bovine

European Food Research and Technology

2014 SCI-Expanded 7 Yazar

Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota application of principal component analysis for the characterisation

Quality Assurance and Safety of Crops & Foods

2014 SCI-Expanded 5 Yazar

Physicochemical and rheological characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota Estimation of apparent viscosity of boza using non linear modeling techniques

Turkish Journal of Agriculture and Forestry

2013 SCI-Expanded 4 Yazar

Mathematical approach for two component modeling of salep\u2013starch mixtures using central composite rotatable design: Part I. Physicochemical and steady shear properties

Food Hydrocolloids

2013 SCI-Expanded 3 Yazar

Mathematical approach for two component modeling of salep\u2013starch mixtures using central composite rotatable design: Part II. Dynamic oscillatory shear properties and applicability of Cox\u2013Merz rule

Food Hydrocolloids

2013 SCI-Expanded 3 Yazar

Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

Industrial Crops and Products

2013 SCI-Expanded 8 Yazar

Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature

Food Hydrocolloids

2013 SCI-Expanded 3 Yazar

Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing

Food Science and Human Wellness

2013 SCI-Expanded 8 Yazar

Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design

Food Analytical Methods

2013 SCI-Expanded 7 Yazar

Steady Dynamic Creep and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

Food and Bioprocess Technology

2013 SCI-Expanded 5 Yazar

Pasting properties texture profile and stress relaxation behavior of wheat starch dietary fiber systems

Food Research International

2013 SCI-Expanded 7 Yazar

Dynamic Mechanical Spectra of Selected Turkish Honeys Construction of Predictive Models for Complex Viscosity Using Two Different Nonlinear Modeling Techniques

International Journal of Food Properties

2013 SCI-Expanded 3 Yazar

Adaptıve Neuro Fuzzy Inference System And Artıfıcıal Neural Network Estımatıon Of Apparent Vıscosıty Of Ice Cream Mıxes Stabılızed Wıth Dıfferent Concentratıons Of Xanthan Gum

Applied Rheology

2012 SCI-Expanded 5 Yazar

\u201cOptimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology\u201d by Akinoso, R. &amp; Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372\u20131378]

Food and Bioprocess Technology

2012 SCI-Expanded 4 Yazar

Linear creep and recovery analysis of ketchup\u2013processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

Food Research International

2012 SCI-Expanded 5 Yazar

Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions Optimization of amplitude level sonication time and temperature using response surface methodology

Ultrasonics Sonochemistry

2012 SCI-Expanded 5 Yazar

Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

Journal of Food Engineering

2012 SCI-Expanded 5 Yazar

Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro \u2013 Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN)

Food Biophysics

2012 SCI-Expanded 5 Yazar

Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

Food and Bioprocess Technology

2012 SCI-Expanded 6 Yazar

Evaluation of Antioxidant Efficiency of Potato and Orange Peel and Apple Pomace Extracts in Sunflower Oil

Italian Journal of Food Science

2011 SCOPUS 3 Yazar

Steady and dynamic oscillatory shear rheological properties of ketchup\u2013processed cheese mixtures: Effect of temperature and concentration

Journal of Food Engineering

2011 SCI-Expanded 5 Yazar

Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

Food Hydrocolloids

2011 SCI-Expanded 3 Yazar

Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream

Food and Bioprocess Technology

2011 SCI-Expanded 2 Yazar

Effect of temperature on rheological characteristics of molasses Modeling of apparent viscosity using Adaptive Neuro Fuzzy Inference System ANFIS

LWT - Food Science and Technology

2011 SCI-Expanded 2 Yazar

Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts

Journal of the Science of Food and Agriculture

2011 SCI-Expanded 5 Yazar

Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro Fuzzy Inference System and Artificial Neural Network

Journal of Food Science

2011 SCI-Expanded 6 Yazar

Dynamic oscillatory shear properties of O W model system meat emulsions Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Journal of Food Engineering

2011 SCI-Expanded 5 Yazar

RHEOLOGICAL CHARACTERISTICS OF TRADITIONAL SALEP DRINK FLAVORED WITH CACAO POWDER

Gıda

2010 TR DİZİN 2 Yazar

Evaluation of <i>Listeria monocytogenes<\/i> Survival in Ice Cream Mixes Flavored with Herbal Tea Using Taguchi Method

Foodborne Pathogens and Disease

2010 SCI-Expanded 5 Yazar

RHEOLOGICAL AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF SELECTED TURKISH HONEYS

Journal of Texture Studies

2008 SCI-Expanded 2 Yazar

Bildiriler

76 Ulusal ve uluslararası kongre / konferans bildirileri

Psyllium, Properties and Uses

CUNEYDI ASMAA,KARAMAN SAFA

Uluslararası Tam metin bildiri 2nd International Palestra Scientific Research Congress 29.07.2024 - 31.07.2024

Comparison of cold pressed black cumin seed oil and macerated St John's wort oil in terms of some quality parameters

AKTAŞ MEHMET,KARAMAN SAFA

Uluslararası Tam metin bildiri 5th International Eurasian Conference on Science, Engineering and Technology 26.06.2024 - 28.06.2024

Combined Effects of Different Cellulose Derivatives and Psyllium on Texture Profile Analysis of Gluten Free Bread

CUNEYDI ASMAA,OSKAYBAŞ EMLEK BETÜL,KARAMAN SAFA

Uluslararası Özet bildiri 12th International Istanbul Scientific Research Congress 29.05.2024 - 31.05.2024

Çölyak Hastalığı, Etkileri Ve Glutensiz Beslenme

BAL BEYZA,KARAMAN SAFA

Uluslararası Tam metin bildiri Uluslararası Tarım Bilimlerinde Multidisipliner Yaklaşımlar Kongresi 15.05.2024

Nutrient Production by 3D Printing Technology and Recent Advances

ESEN ESRA, KARAMAN SAFA

Uluslararası Özet bildiri 8th International New York Academic Research Congress on Life, Engineering and Applied Sciences 24.06.2023

Production of tincture by hydroalcoholic extraction from milk thistle seed and modeling of production conditions

KARAMAN SAFA

Uluslararası Tam metin bildiri HAGIA SOPHIA 5. INTERNATIONAL CONFERENCE ON MULTIDISCIPLINARY SCIENTIFIC STUDIES 17.10.2022 - 18.10.2022

Determination of the effect of liquid/solid ratio and ethanol concentration on total phenolic content in the production of cherry stalk tincture by response surface methodology

KARAMAN SAFA

Uluslararası Tam metin bildiri 11TH INTERNATIONAL ISTANBUL SCIENTIFIC RESEARCH CONGRESS 15.10.2022 - 17.10.2022

Comparison of different cold pressed seed oils in terms of some physicochemical properties, bioactivity and fatty acid composition

KARAMAN SAFA

Uluslararası Özet bildiri 2ND INTERNATIONAL CONFERENCE ON RESEARCH OF AGRICULTURE AND FOOD TECHNOLOGIES 06.10.2022 - 07.10.2022

Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough

YÜKSEL FERHAT, KARAMAN SAFA, KAHRAMAN KEVSER

Uluslararası Özet bildiri THE FOOD FACTOR BARCELONA CONFERENCE 02.11.2016

Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat andCoconut Flours

YÜKSEL FERHAT, KAHRAMAN KEVSER, KARAMAN SAFA, CAMPANELLA OSWALDO

Uluslararası Özet bildiri 15TH INTERNATIONAL CEREAL AND BREAD CONGRESS 18.04.2016

Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking

KAHRAMAN KEVSER, YÜKSEL FERHAT, KARAMAN SAFA

Uluslararası Özet bildiri 15TH INTERNATIONAL CEREAL AND BREAD CONGRESS 18.04.2016

Impact of γ-irradiation on Pasting Properties of Pea Starch

ÇAVUŞ MUSTAFA, GÜMÜŞ TUNCAY, TOKER ÖMER SAİD, YILDIZ ÖNDER, KARAMAN SAFA, PALABIYIK İBRAHİM, SAĞDIÇ OSMAN

Uluslararası Özet bildiri 15TH INTERNATIONAL CEREAL AND BREAD CONGRESS 18.04.2016 - 19.04.2016

Biodiversity of Lactic Acid Bacteria in Turkish Sourdough and Genotypic Determination of their Exopolysaccharide (EPS) Production Characteristics

DERTLİ ENES, MERCAN EMİN, KARAMAN SAFA, ARICI MUHAMMET, YILMAZ MUSTAFA TAHSİN, SAĞDIÇ OSMAN

Uluslararası Özet bildiri THE 3RD INTERNATIONAL SYMPOSIUM ON “TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS 01.10.2015

Farklı unlardan (ekmeklik, tam buğday ve siyez) elde edilen hamurların Tekstür Profil Analizleri (TPA) ve renk değerlerinin belirlenmesi

YÜKSEL FERHAT, KARAMAN SAFA, KAYACIER AHMED

Ulusal Özet bildiri 2. İÇ ANADOLU BÖLGESİ TARIM VE GIDA KONGRESİ 28.04.2015 - 29.04.2015

Farklı soğuk pres yağ atıklarının fizikokimyasal özellikleri

TOKER ÖMER SAİD, KARAMAN SAFA, KARASU SALİH, TÖRNÜK FATİH, GEÇGEL ÜMİT, SAĞDIÇ OSMAN, GÜL OSMAN, ÖZCAN NİHAT

Ulusal Özet bildiri 2. İÇ ANADOLU BÖLGESİ TARIM VE GIDA KONGRESİ 28.04.2015

Steady and time dependent rheological properties of Salvia gum

YILMAZ MUSTAFA TAHSİN, SAĞDIÇ OSMAN, ÖZÇELİK GAMZE, TOKER ÖMER SAİD, KARAMAN SAFA, TULUKCU ERAY

Uluslararası Özet bildiri 1ST CONGRESS ON FOOD STRUCTURE DESIGN 15.10.2014

Viscoelastic rheological properties of Salvia gum

YILMAZ MUSTAFA TAHSİN, TOKER ÖMER SAİD, SAĞDIÇ OSMAN, ÖZÇELİK GÖZDE, KARAMAN SAFA, TULUKCU ERAY

Uluslararası Özet bildiri 1ST CONGRESS ON FOOD STRUCTURE DESIGN 15.10.2014

Chemical and functional properties of cold press oil by-products

TOKER ÖMER SAİD, KARAMAN SAFA, KARASU SALİH, TÖRNÜK FATİH, SAĞDIÇ OSMAN, GEÇGEL ÜMİT, GÜL OSMAN

Uluslararası Özet bildiri INTERNATIONAL MESOPOTAMIA AGRICULTURE CONGRESS 22.09.2014

Üzüm, ceviz, badem ve nardan elde edilen soğuk pres yağ atıklarının antibakteriyel etkilerinin belirlenmesi

TÖRNÜK FATİH, KARAMAN SAFA, KARASU SALİH, TOKER ÖMER SAİD, SAĞDIÇ OSMAN, GEÇGEL ÜMİT, ÖZCAN NİHAT, GÜL OSMAN

Uluslararası Özet bildiri INTERNATIONAL MESOPOTAMIA AGRICULTURE CONGRESS 22.09.2014

The distinctiveness of quality parameters and marbling value in sucuk (sudjuk)

AHHMED ABDULATEF, ÖZCAN CEYDA, KARAMAN SAFA, BILGEN MEHMET, YETİM HASAN, SAKATA RYOICHI

Uluslararası Tam metin bildiri FOOMA JAPAN, INTERNATIONAL FOOD MACHINERY AND TECHNOLOGY EXHIBITION 10.06.2014

Effects of incorporation of pomegranate peel phenolics into ice cream

ERDOĞAN FATMA, DİNÇ MERVE, ASLAN TÜRKER DUYGU, TOKER ÖMER SAİD, KARAMAN SAFA, ÇAM MUSTAFA

Uluslararası Özet bildiri INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY 26.05.2014

Pomegranate seed oil: Shelf life prediction, microencapsulation and utilization in ice cream production

ÇAM MUSTAFA, ERDOĞAN FATMA, ASLAN TÜRKER DUYGU, DİNÇ MERVE, KARAMAN SAFA, TOKER ÖMER SAİD, YALÇIN HASAN

Uluslararası Özet bildiri INTERNATIONAL FOOD CONGRESS, NOVEL APPROACHES IN FOOD INDUSTRY 26.05.2014

Depolymerization of glucomannan based salep biopolymer with pullulanase: Optimization of processing variables using response surface methodology

KARAMAN SAFA, KAYACIER AHMED

Uluslararası Özet bildiri INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY 26.05.2014

Effects of stale bread flour on some physicochemical, sensory properties and textural characteristics of wheat chips

YÜKSEL FERHAT, GÜRBÜZ MELEK, KARAMAN SAFA, KAYACIER AHMED

Uluslararası Özet bildiri INTERNATIONAL FOOD CONGRESS NOVEL APPROACHES IN FOOD INDUSTRY 26.05.2014

Geleneksel Kahramanmaraş tarhanasının biyoaktif özelliklerinin araştırılması

GÜRBÜZ MELEK, KARAMAN SAFA, YÜKSEL FERHAT, KAYACIER AHMED

Ulusal Özet bildiri 4. GELENEKSEL GIDALAR SEMPOZYUMU 17.04.2014

Farklı kızartma sıcaklık ve süresinin geleneksel Kahramanmaraş tarhanasının renk ve tesktürel özellikleri üzerine etkisi

GÜRBÜZ MELEK, YÜKSEL FERHAT, KARAMAN SAFA, KAYACIER AHMED

Ulusal Özet bildiri 4. GELENEKSEL GIDALAR SEMPOZYUMU 17.04.2014

Hurma marmeladının fizikokimyasal, biyoaktif ve reolojik açıdan karakterizasyonu

GÜRBÜZ MELEK, KARAMAN SAFA, YÜKSEL FERHAT, KAYACIER AHMED

Ulusal Özet bildiri 4. GELENEKSEL GIDALAR SEMPOZYUMU 17.04.2014

Interaction between hydrocolloids used in model system jam production: Simplex Lattice Mixture Design approach to optimize the rheological parameters

ÖZGÜR AYLİN, DOĞAN MAHMUT, KARAMAN SAFA