Dr. Öğr. Üyesi ELİF YOLAÇANER

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

Oktay B. A., YOLAÇANER E., Aytac S. A.

FOOD BIOSCIENCE , 2024 (SCI-Expanded)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

Diğer Dergilerde Yayınlanan Makaleler

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 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

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

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

Kitap & Kitap Bölümleri

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

Atıf (WoS)

381

H-İndeks (WoS)

Atıf (Scopus)

398