Yayınlar

A. Uluslararası Bilimsel Dergilerde Yayınlanan Makaleler (SCI, SCI-Exp)

A1. Yağcı, S. and Evci, T. (2015). Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat. International Journal of Food Science & Technology, 50,1901-1910.

A2. Yağcı, S., Yağcı, E. and Göğüş, F. (2012). Antioxidative effect of Thymbra spicata on oxidative stability of palm and corn oils. International Journal of Food Properties, 15, 656-664.

A3. Ozel, M.Z., Gogus, F., Yagci, S., Hamilton, J.F. and Lewis, A.C. (2010). Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection. Food and Chemical Toxicology, 48, 3268-3273.

A4. Yağcı S. and Göğüş F (2010). Effect of incorporation of various food-by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International, 15(6), 571-581.

A5. Yağcı S. and Göğüş F. (2009). Selected physical properties of expanded extrudates from the blends of hazelnut flour-durum clear flour-rice. International Journal of Food Properties, 12, 405–413.

A6. Yağcı, S. and Göğüş, F. (2009). Development of extruded snack from food-by-products: A Response Surface Analysis. Journal of Food Process Engineering, 32(4), 565-586.

A7. Yağcı, S. and Göğüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86, 122-132.

A8. Altan, A., Kus, S. and Kaya, A. (2005). Rheological behaviour and time-dependent characterization of gilaboru juice (Viburnum opulus L.). Food Science and Technology International, 11, 129-137.3.

A9. Kus, S., Altan, A. and Kaya, A. (2005). Rheological behaviour and time-dependent characterization of ice-cream mix with different salep content. Journal of Texture Studies, 36, 273-288.

A10. Kus, S., Göğüş, F. and Eren S. (2005). Hydroxymethyl Furfural content of concentrated food products. International Journal of Food Properties, 8, 367-375.

B. Diğer Hakemli Dergilerde Yayınlanan Makaleler

B1. Yağcı, S., Yağcı, E. and Göğüş, F. (2009). Antioxidative activity of Thymbra spicata in palm and corn oils during storage. International Journal of Natural and Engineering Sciences, 3(3), 102-106.

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