|
Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein
BEKİROĞLU HATİCE,KARAMAN SAFA,BOZKURT FATİH,SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Science & Nutrition
- Doi: 10.1002/fsn3.4422
|
2024
|
|
Effects of Hosting Trees on Chemical Composition, Minerals, Amino Acid, Fatty Acid Composition and Gas-Methane Production of Mistletoe (Viscum album) Leaves
ÇİFTÇİ BEYZA,KARAMAN SAFA,KAMALAK ADEM,KAPLAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Waste and Biomass Valorization
- Doi: 10.1007/s12649-024-02595-0
|
2024
|
|
Optimization of citrus fiber enriched vegan cream cheese alternative and its influence on chemical, physical and sensory properties
GÜRBÜZ BAŞAK,ÇAYIR MERVE,AKDENİZ ESRA,ÖZTÜRK SANİYE,KARAMAN SAFA,KARIMIDASTJERD ATEFEH,TOKER ÖMER SAİD,PALABIYIK İBRAHİM,KONAR NEVZAT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Science & Nutrition
|
2024
|
|
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
KUTLU GÖZDE,BAŞLAR MEHMET,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,VARDAR UMAY SEVGİ,YILDIRIM ECEM POYRAZ,SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Process Engineering
- Doi: 10.1111/jfpe.14522
|
2024
|
|
Investigation of biochemical, textural, bioactive and sensory properties of muffin cakes produced with the addition of cranberry (Cornus mas L.) fruit at different concentrations
BEKTAŞ BETÜL, ÖZER SALİHA, KARAMAN SAFA
Ulusal -
Hakemli -
EBSCO -
Özgün Makale - Harran Tarim ve Gida Dergisi
- Doi: 10.29050/harranziraat.1187931
|
2023
|
|
Bioactivity of Hawthorn (Crataegus monogyna) and Heather (Calluna vulgaris) Leaf Tinctures: An Optimization Study Using Response Surface Methodology
KARAMAN SAFA
Ulusal -
Hakemli -
EBSCO -
Özgün Makale - Igdir University
- Doi: 10.21597/jist.1175955
|
2023
|
|
An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology
KARAMAN SAFA
Ulusal -
Hakemli -
Index Copernicus -
Özgün Makale - European Food Science and Engineering
|
2022
|
|
Dynamic mechanical spectra of salep and casein mixtures
KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Science and Technology
- Doi: 10.1007/s13197-019-03586-z
|
2019
|
|
A modeling approach in the interpretation of starch pasting properties
PALABIYIK İBRAHİM, TOKER ÖMER SAİD, KARAMAN SAFA, YILDIZ ÖNDER
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Cereal Science
- Doi: 10.1016/j.jcs.2017.02.008
|
2017
|
|
Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology
KAVUNCUOĞLU HATİCE, DURSUN ÇAPAR TUĞBA, KARAMAN SAFA, YALÇIN HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Measurement and Characterization
- Doi: 10.1007/s11694-016-9384-2
|
2017
|
|
Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat
AHHMED ABDULATEF, ÖZCAN CEYDA, KARAMAN SAFA, ÖZTÜRK İSMET, ÇAM MUSTAFA, FAYEMI PETER OLUTEPE, KANEKO GEN, MUGURUMA MICHIO, SAKATA RYOICHI, YETİM HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Meat Science
- Doi: 10.1016/j.meatsci.2016.12.011
|
2017
|
|
Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
YÜKSEL FERHAT, KARAMAN SAFA, Gürbüz Melek, HAYTA MEHMET, YALÇIN HASAN, DOĞAN MAHMUT, KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - LWT - Food Science and Technology
- Doi: 10.1016/j.lwt.2017.04.076
|
2017
|
|
Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
KARAMAN SAFA, YILMAZ MUSTAFA TAHSİN, ÖZTÜRK GÖKTÜRK, YÜKSEL FERHAT, TOKER ÖMER SAİD, DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Process Engineering
- Doi: 10.1111/jfpe.12406
|
2017
|
|
Rheological Characterization of Binary Combination of <i>Gleditsia triacanthos<\/i> Gum and Tapioca Starch
CENGİZ EBUBEKİR, KARAMAN SAFA, DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - International Journal of Food Properties
- Doi: 10.1080/10942912.2015.1063067
|
2016
|
|
Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin
KARASU SALİH, BAŞLAR MEHMET, KARAMAN SAFA, KILIÇLI MAHMUT, US AHMET ABDULLAH, YAMAN HASAN, SAĞDIÇ OSMAN
Ulusal -
Hakemli -
SCI-Expanded -
Özgün Makale - TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
- Doi: 10.3906/tar-1502-38
|
2016
|
|
Effects of some Food Juices and Additives on some Physicochemical, Textural, Color, Microbiological and Sensory Properties of Cemen Paste
YETİM HASAN, EKİCİ LÜTFİYE, ÖZCAN CEYDA, ÖZTÜRK İSMET, TÖRNÜK FATİH, KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Processing and Preservation
- Doi: 10.1111/jfpp.12950
|
2016
|
|
Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
TOKER ÖMER SAİD, ÖZTÜRK İSMET, KARAMAN SAFA, YALÇIN HASAN, KAYACIER AHMED, DOĞAN MAHMUT, SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Quality Assurance and Safety of Crops &amp; Foods
- Doi: 10.3920/QAS2014.0499
|
2016
|
|
Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid\sucrose model system: simplex lattice mixture design approach
Özgür Aylin, DOĞAN MAHMUT, KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - European Food Research and Technology
- Doi: 10.1007/s00217-016-2809-7
|
2016
|
|
Effect of apple fibre on textural and relaxation properties of wheat chips dough
KARAMAN SAFA, YILMAZ MUSTAFA TAHSİN, TOKER ÖMER SAİD, YÜKSEL FERHAT, KAYACIER AHMED, DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Quality Assurance and Safety of Crops &amp; Foods
- Doi: 10.3920/QAS2015.0725
|
2016
|
|
Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations
KARAMAN SAFA, YILMAZ MUSTAFA TAHSİN, TOKER ÖMER SAİD, DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - International Journal of Dairy Technology
- Doi: 10.1111/1471-0307.12264
|
2016
|
|
Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach
CANIYILMAZ ERDAL, ATALAY BERRİN, KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Processing and Preservation
- Doi: 10.1111/jfpp.12718
|
2016
|
|
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
YILMAZ MUSTAFA TAHSİN, KUTLU GÖZDE, TULUKCU ERAY, TOKER ÖMER SAİD, SAĞDIÇ OSMAN, KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - LWT - Food Science and Technology
- Doi: 10.1016/j.lwt.2016.03.043
|
2016
|
|
Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French fried potatoes and classification of samples using chemometric approaches
YILDIRIM ELİF,TOKER ÖMER SAİD,KARAMAN SAFA,KAYACIER AHMED,DOĞAN MAHMUT
Ulusal -
Hakemli -
SCI-Expanded -
Özgün Makale - Turkish Journal of Agriculture and Forestry
- Doi: 10.3906/tar-1403-126
|
2015
|
|
A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system
YILMAZ MUSTAFA TAHSİN,YILDIZ ÖNDER,YURT BAYRAM,TOKER ÖMER SAİD,KARAMAN SAFA,BAŞTÜRK AYHAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - LWT - Food Science and Technology
- Doi: 10.1016/j.lwt.2014.11.045
|
2015
|
|
Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions
TOKER ÖMER SAİD,KARASU SALİH,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Research International
- Doi: 10.1016/j.foodres.2015.02.002
|
2015
|
|
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
KARAMAN SAFA,CENGİZ EBUBEKİR,KAYACIER AHMED,DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - International Journal of Food Properties
- Doi: 10.1080/10942912.2015.1012726
|
2015
|
|
Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
KARASU SALİH,TOKER ÖMER SAİD,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,DERTLİ ENES
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Engineering
- Doi: 10.1016/j.jfoodeng.2014.10.004
|
2015
|
|
Barley flour addition decreases the oil uptake of wheat chips during frying
YÜKSEL FERHAT,KARAMAN SAFA,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Quality Assurance and Safety of Crops &amp; Foods
- Doi: 10.3920/QAS2014.0472
|
2015
|
|
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
KARAMAN SAFA,KARASU SALİH,TÖRNÜK FATİH,TOKER ÖMER SAİD,GEÇGEL ÜMİT,SAĞDIÇ OSMAN,ÖZCAN NİHAT,GÜL OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Agricultural and Food Chemistry
- Doi: 10.1021/jf504390t
|
2015
|
|
Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing
ÖZTÜRK İSMET, KARAMAN SAFA, TAŞTEMUR BİLGE, TÖRNÜK FATİH, SAĞDIÇ OSMAN, KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Processing and Preservation
- Doi: 10.1111/jfpp.12582
|
2015
|
|
Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage
EKİCİ LÜTFİYE,ÖZTÜRK İSMET,KARAMAN SAFA,ÖZNUR ÇALIŞKAN,TÖRNÜK FATİH,SAĞDIÇ OSMAN,YETİM HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - LWT - Food Science and Technology
- Doi: 10.1016/j.lwt.2014.12.025
|
2015
|
|
Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox\u2013Merz rule
EROGLU ALİ, BAYRAMBAŞ KADİR, EROĞLU ZEYNEP, TOKER ÖMER SAİD, YILMAZ MUSTAFA TAHSİN, KARAMAN SAFA, DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Science and Technology International
- Doi: 10.1177/1082013214566478
|
2015
|
|
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
KAYACIER AHMED,YÜKSEL FERHAT,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food and Bioprocess Technology
- Doi: 10.1007/s11947-013-1096-6
|
2014
|
|
Proteins degradation value in cured meat product made from M Cutaneous omo brachialis muscle of bovine
ABDULATEF MRGHNİ AHHMED,GEN KANEKO,HİDEKİ USHİO,KARAMAN SAFA,TOMO INOMATA,RYOİCHİ SAKATA,YETİM HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - European Food Research and Technology
- Doi: 10.1007/s00217-013-2109-4
|
2014
|
|
A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality change in oxidation stability parameters
KARAMAN SAFA,TOKER ÖMER SAİD,ÖZTÜRK İSMET,YALÇIN HASAN,KAYACIER AHMED,DOĞAN MAHMUT,SAĞDIÇ OSMAN
Ulusal -
Hakemli -
SCI-Expanded -
Özgün Makale - Turkish Journal of Agriculture and Forestry
- Doi: 10.3906/tar-1403-98
|
2014
|
|
Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
YILMAZ MUSTAFA TAHSİN,TATLISU NEVRUZ BERNA,TOKER ÖMER SAİD,KARAMAN SAFA,DERTLİ ENES,SAĞDIÇ OSMAN,ARICI MUHAMMET
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Research International
- Doi: 10.1016/j.foodres.2014.07.009
|
2014
|
|
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
KARAMAN SAFA,KESLER YUSUF,GÖKSEL SARAÇ MERYEM,DOĞAN MAHMUT,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - International Journal of Food Properties
- Doi: 10.1080/10942912.2012.675612
|
2014
|
|
Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
KARAMAN SAFA,TOKER ÖMER SAİD,YÜKSEL FERHAT,ÇAM MUSTAFA,KAYACIER AHMED,DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Dairy Science
- Doi: 10.3168/jds.2013-7111
|
2014
|
|
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
KAYACIER AHMED,YÜKSEL FERHAT,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - LWT - Food Science and Technology
- Doi: 10.1016/j.lwt.2014.03.032
|
2014
|
|
Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods
KARAMAN SAFA,TOKER ÖMER SAİD,ÇAM MUSTAFA,HAYTA MEHMET,DOĞAN MAHMUT,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Drying Technology
- Doi: 10.1080/07373937.2013.821480
|
2014
|
|
Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties
YÜKSEL FERHAT,KARAMAN SAFA,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Chemistry
- Doi: 10.1016/j.foodchem.2013.08.079
|
2014
|
|
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
KARAMAN SAFA,YILMAZ MUSTAFA TAHSİN,KAYACIER AHMED,DOĞAN MAHMUT,YETİM HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Science and Technology
- Doi: 10.1007/s13197-014-1434-3
|
2014
|
|
Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota application of principal component analysis for the characterisation
TÖRNÜK FATİH,ÖZTÜRK İSMET,KARAMAN SAFA,SAĞDIÇ OSMAN,YETİM HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Quality Assurance and Safety of Crops & Foods
- Doi: 10.3920/QAS2012.0231
|
2014
|
|
Steady Dynamic Creep and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum
DOĞAN MAHMUT,KAYACIER AHMED,TOKER ÖMER SAİD,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food and Bioprocess Technology
- Doi: 10.1007/s11947-012-0872-z
|
2013
|
|
Pasting properties texture profile and stress relaxation behavior of wheat starch dietary fiber systems
YILDIZ ÖNDER,YURT BAYRAM,BAŞTÜRK AYHAN,TOKER ÖMER SAİD,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,DAĞLIOĞLU ORHAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Research International
- Doi: 10.1016/j.foodres.2013.04.018
|
2013
|
|
Dynamic Mechanical Spectra of Selected Turkish Honeys Construction of Predictive Models for Complex Viscosity Using Two Different Nonlinear Modeling Techniques
KAYACIER AHMED,YÜKSEL FERHAT,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - International Journal of Food Properties
- Doi: 10.1080/10942912.2011.614985
|
2013
|
|
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
ÖZTÜRK İSMET,KARAMAN SAFA,TÖRNÜK FATİH,SAĞDIÇ OSMAN
Ulusal -
Hakemli -
SCI-Expanded -
Özgün Makale - Turkish Journal of Agriculture and Forestry
- Doi: 10.3906/tar-1207-49
|
2013
|
|
Mathematical approach for two component modeling of salep\u2013starch mixtures using central composite rotatable design: Part I. Physicochemical and steady shear properties
YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Hydrocolloids
- Doi: 10.1016/j.foodhyd.2012.09.007
|
2013
|
|
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
KARAMAN SAFA,YILMAZ MUSTAFA TAHSİN,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Hydrocolloids
- Doi: 10.1016/j.foodhyd.2012.10.002
|
2013
|
|
Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile
TÖRNÜK FATİH,KARAMAN SAFA,ÖZTÜRK İSMET,TOKER ÖMER SAİD,BİLGE TAŞTEMUR,SAĞDIÇ OSMAN,DOĞAN MAHMUT,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Industrial Crops and Products
- Doi: 10.1016/j.indcrop.2012.12.042
|
2013
|
|
Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature
CENGİZ EBUBEKİR,DOĞAN MAHMUT,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Hydrocolloids
- Doi: 10.1016/j.foodhyd.2013.01.018
|
2013
|
|
Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing
AHHMED ABDULATEF, KANEKO GEN, USHIO HIDEKI, INOMATA TOMO, YETİM HASAN, KARAMAN SAFA, MUGURUMA MICHIO, SAKATA RYOICHI
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Science and Human Wellness
- Doi: 10.1016/j.fshw.2013.03.001
|
2013
|
|
Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design
ÖZTÜRK İSMET,KARAMAN SAFA,BAŞLAR MEHMET,ÇAM MUSTAFA,ÖZNUR ÇALIŞKAN,SAĞDIÇ OSMAN,YALÇIN HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Analytical Methods
- Doi: 10.1007/s12161-013-9679-4
|
2013
|
|
Adaptıve Neuro Fuzzy Inference System And Artıfıcıal Neural Network Estımatıon Of Apparent Vıscosıty Of Ice Cream Mıxes Stabılızed Wıth Dıfferent Concentratıons Of Xanthan Gum
TOKER ÖMER SAİD,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,DOĞAN MAHMUT,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Applied Rheology
- Doi: 10.3933/ApplRheol-22-63918
|
2012
|
|
\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]
TOKER ÖMER SAİD,YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,DOĞAN MAHMUT
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food and Bioprocess Technology
- Doi: 10.1007/s11947-012-0908-4
|
2012
|
|
Linear creep and recovery analysis of ketchup\u2013processed cheese mixtures using mechanical simulation models as a function of temperature and concentration
KARAMAN SAFA,YILMAZ MUSTAFA TAHSİN,CANKURT HASAN,KAYACIER AHMED,SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Research International
- Doi: 10.1016/j.foodres.2012.05.016
|
2012
|
|
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
KARAMAN SAFA,YILMAZ MUSTAFA TAHSİN,ERTUGAY MUSTAFA FATİH,BAŞLAR MEHMET,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Ultrasonics Sonochemistry
- Doi: 10.1016/j.ultsonch.2011.12.009
|
2012
|
|
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
YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,DOĞAN MAHMUT,YETİM HASAN,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Engineering
- Doi: 10.1016/j.jfoodeng.2011.08.005
|
2012
|
|
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)
YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,KAYACIER AHMED,DOĞAN MAHMUT,YETİM HASAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Biophysics
- Doi: 10.1007/s11483-012-9271-2
|
2012
|
|
Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix
TOKER ÖMER SAİD,KARAMAN SAFA,YÜKSEL FERHAT,DOĞAN MAHMUT,KAYACIER AHMED,YILMAZ MUSTAFA TAHSİN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food and Bioprocess Technology
- Doi: 10.1007/s11947-012-1005-4
|
2012
|
|
Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro Fuzzy Inference System and Artificial Neural Network
YALÇIN HASAN,ÖZTÜRK İSMET,KARAMAN SAFA,KİŞİ ÖZGÜR,KAYACIER AHMED,SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Science
- Doi: 10.1111/j.1750-3841.2011.02139.x
|
2011
|
|
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
KARAMAN SAFA,YILMAZ MUSTAFA TAHSİN,DOĞAN MAHMUT,YETİM HASAN,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Engineering
- Doi: 10.1016/j.jfoodeng.2011.06.016
|
2011
|
|
Evaluation of Antioxidant Efficiency of Potato and Orange Peel and Apple Pomace Extracts in Sunflower Oil
YALÇIN HASAN,KARAMAN SAFA,ÖZTÜRK İSMET
Uluslararası -
Hakemli -
SCOPUS -
Özgün Makale - Italian Journal of Food Science
|
2011
|
|
Steady and dynamic oscillatory shear rheological properties of ketchup\u2013processed cheese mixtures: Effect of temperature and concentration
YILMAZ MUSTAFA TAHSİN,KARAMAN SAFA,CANKURT HASAN,KAYACIER AHMED,SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Food Engineering
- Doi: 10.1016/j.jfoodeng.2010.10.016
|
2011
|
|
Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
KARAMAN SAFA,YILMAZ MUSTAFA TAHSİN,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food Hydrocolloids
- Doi: 10.1016/j.foodhyd.2010.12.007
|
2011
|
|
Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream
KARAMAN SAFA,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Food and Bioprocess Technology
- Doi: 10.1007/s11947-011-0713-5
|
2011
|
|
Effect of temperature on rheological characteristics of molasses Modeling of apparent viscosity using Adaptive Neuro Fuzzy Inference System ANFIS
KARAMAN SAFA,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - LWT - Food Science and Technology
- Doi: 10.1016/j.lwt.2011.03.004
|
2011
|
|
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
KARAMAN SAFA,ÖZTÜRK İSMET,YALÇIN HASAN,KAYACIER AHMED,SAĞDIÇ OSMAN
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of the Science of Food and Agriculture
- Doi: 10.1002/jsfa.4540
|
2011
|
|
RHEOLOGICAL CHARACTERISTICS OF TRADITIONAL SALEP DRINK FLAVORED WITH CACAO POWDER
KARAMAN SAFA, KAYACIER AHMED
Ulusal -
Hakemli -
TR DİZİN -
Özgün Makale - Gıda
|
2010
|
|
Evaluation of <i>Listeria monocytogenes<\/i> Survival in Ice Cream Mixes Flavored with Herbal Tea Using Taguchi Method
ÖZTÜRK İSMET,GÖLEÇ ADEM,KARAMAN SAFA,SAĞDIÇ OSMAN,KAYACIER AHMED
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Foodborne Pathogens and Disease
- Doi: 10.1089/fpd.2010.0586
|
2010
|
|
RHEOLOGICAL AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF SELECTED TURKISH HONEYS
KAYACIER AHMED,KARAMAN SAFA
Uluslararası -
Hakemli -
SCI-Expanded -
Özgün Makale - Journal of Texture Studies
- Doi: 10.1111/j.1745-4603.2007.00127.x
|
2008
|
