Doç. Dr. ELİF YOLAÇANER

Yayın Ağı

Makaleler 16

1. Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakes

Akbin A. C., YOLAÇANER E., ŞÜMNÜ S. G.

PHYSICS OF FLUIDS , sa.1, 2025 (SCI-Expanded, Scopus)

2. Screening of the process parameters for vacuum microwave-assisted extraction of bioactive compounds from amaranth flowers

Akdeniz N. S., YOLAÇANER E.

Food and Health , cilt.11, 2025 (TRDizin)

3. MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR

Çinar A. T., YOLAÇANER E.

GIDA , cilt.49, sa.6, ss.1218-1227, 2024 (TRDizin)

4. Enhanced extraction of phenolic compounds from red cabbage utilizing microwave-assisted method: a Box-Behnken approach for optimization

Yiğit Ü., YOLAÇANER E.

Food Materials Research , cilt.4, 2024 (Hakemli Dergi)

5. Ultrasound-assisted extraction of betalain-rich bioactive compounds of prickly pear fruit: An optimization study

Oktay B., YOLAÇANER E., Aytac S. A.

FOOD BIOSCIENCE , cilt.61, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

6. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven

Çinar A. T., Turabi Yolaçaner E., ATEŞ E. G.

Journal of the Science of Food and Agriculture , cilt.103, sa.11, ss.5342-5352, 2023 (SCI-Expanded, Scopus)

7. Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate

Taşoyan İ. C., Yolaçaner E., ÖZTOP H. M.

Journal of Texture Studies , cilt.54, sa.2, ss.334-346, 2023 (SCI-Expanded, Scopus)

8. Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders

Taşoyan İ. C., TURABI YOLACANER E.

Türk Tarım - Gıda Bilim ve Teknoloji dergisi , cilt.11, sa.2, ss.246-257, 2023 (TRDizin)

9. Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology

Yigit U., YOLAÇANER E., Hamzalioglu A., GÖKMEN V.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.1, 2022 (SCI-Expanded, Scopus)

10. Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder

Balpetek Kulcu D., Kosgin E. B., Celik O. F., Turabi Yolacaner E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.6, 2021 (SCI-Expanded, Scopus)

11. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens

Turabi E., Sumnu G., Sahin S.

FOOD HYDROCOLLOIDS , cilt.24, sa.8, ss.755-762, 2010 (SCI-Expanded, Scopus)

12. Dielectric and thermal properties of rice cake formulations containing different gums types

Turabi E., Regier M., Sumnu G., ŞAHİN S., Rother M.

International Journal of Food Properties , cilt.13, sa.6, ss.1199-1206, 2010 (SCI-Expanded, Scopus)

13. Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage

ÖZKOÇ S. O., Sumnu G., ŞAHİN S., Turabi E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.228, sa.6, ss.883-893, 2009 (SCI-Expanded, Scopus)

14. Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology

Turabi E., Sumnu G., ŞAHİN S.

Food and Bioprocess Technology , cilt.1, sa.1, ss.64-73, 2008 (SCI-Expanded, Scopus)

15. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Turabi E., Sumnu G., Sahin S.

FOOD HYDROCOLLOIDS , cilt.22, sa.2, ss.305-312, 2008 (SCI-Expanded, Scopus)

16. Drying of carrots in microwave and halogen lamp-microwave combination ovens

Sumnu G., Turabi E., Oztop M.

LWT - Food Science and Technology , cilt.38, sa.5, ss.549-553, 2005 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 11

1. Investigation of Propolis Bioaccessibility Enhancement Through Upcycled Pomegranate Peel

İnkaya N. N., YOLAÇANER E.

8TH INTERNATIONAL MUĞLA BEEKEEPING & PINE HONEY CONGRESS, Muğla, Türkiye, 24 Kasım 2024, (Özet Bildiri)

2. Kaktüs Meyvesi (Opuntia ficus-indica L.) Ekstraktı İçeren Geleneksel Yoğurtta Fonksiyonel Özelliklerin İncelenmesi

AKDENİZ OKTAY B., OLUK C. A., YOLAÇANER E., AYTAÇ S. A.

6. Geleneksel Gıdalar Sempozyumu, Mersin, Türkiye, 7 - 09 Kasım 2024

3. COMPARISON OF CONVENTIONAL AND VACUUM MICROWAVE-ASSISTED EXTRACTION FOR BETALAIN-RICH BIOACTIVES FROM CACTUS PEAR PEELS

AKDENİZ OKTAY B., YOLAÇANER E.

XV International Scientific Agriculture Symposium “AGROSYM 2024”, Jahorina, Bosna-Hersek, 10 - 13 Ekim 2024, (Özet Bildiri)

4. An optimization study for vacuum microwave-assisted extraction of betacyanin-rich bioactives from Amaranthus caudatus L. flowers

Akdeniz N. S., YOLAÇANER E.

International Food Innovation and Sustainability Congress IFIS 2024, İstanbul, Türkiye, 16 Mayıs 2024, (Özet Bildiri)

5. A comparative study on the extraction of betalain rich phenolic compounds in cactus pear

AKDENİZ OKTAY B., YOLAÇANER E., AYTAÇ S. A.

3rd International Conference on Design, Research and Development (RDCONF 2023), İstanbul, Türkiye, 13 - 15 Aralık 2023, (Tam Metin Bildiri)

6. A study on the effects of some soy products on rheological and textural properties of milk chocolate

Meclis İ. C., YOLAÇANER E., ÖZTOP H. M.

ISEKI Food Congress 2018, Stuttgart, Almanya, 5 - 07 Temmuz 2018, (Özet Bildiri)

7. A study on the effects of tiger nut milk by-products on physical properties of wheat bread

Yılmaz Y., YOLAÇANER E.

ICAFOF 2018-2nd International Conference on Agriculture, Forest, Food Sciences and Technologies, İzmir, Türkiye, 2 - 05 Mayıs 2018, (Özet Bildiri)

8. A study on the rheological properties of gluten-free biscuit doughs containing tiger nut flour and a gum blend

YOLAÇANER E., ÇINAR A. T.

International Congress on Agriculture, Forest, Food Sciences and, 15 - 17 Mayıs 2017, (Özet Bildiri)

9. A study on the rheological properties of gluten-free rice cake batters containing tiger nut flour, chestnut flour and different types of gums

YOLAÇANER E.

6. International Congress on Food Technology, 18 - 19 Mart 2017, (Özet Bildiri)

10. Çavdar ve Buğday Unu Karışımlarından Elde Edilen Hamurların Reolojik Yapılarının Miksolab ile İncelenmesi

Erkılıç U., ÖZTOP H. M., ŞÜMNÜ S. G., YOLAÇANER E.

Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016, (Özet Bildiri)

11. Investigation of macro-structure of gluten-free rice cakes baked in infrared-microwave combination oven

Turabi E., Gulum Sumnu S., ŞAHİN S.

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Potsdam, Almanya, 31 Ağustos - 02 Eylül 2009, ss.284-288, (Tam Metin Bildiri)

Kitaplar 1

1. Microwave assisted baking

YOLAÇANER E., Şumnu G., Şahin S.

Microwave Processing of Foods, Marc Regier, Kai Knoerzer, Helmar Schubert , Editör, Woodhead Publishing Limited , Kidlington, ss.117-141, 2017

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

384

H-İndeks (WoS)

Atıf (Scopus)

398

H-İndeks (Scopus)

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BM Sürdürülebilir Kalkınma Amaçları

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