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Semin Özge Keskin (Özkoç)
Semin Özge Keskin (Özkoç)
Assistant Professor
Verified email at kocaeli.edu.tr
Title
Cited by
Cited by
Year
Bread baking in halogen lamp–microwave combination oven
SO Keskin, G Sumnu, S Sahin
Food Research International 37 (5), 489-495, 2004
1562004
Porous media characterization of breads baked using novel heating modes
AK Datta, S Sahin, G Sumnu, SO Keskin
Journal of Food Engineering 79 (1), 106-116, 2007
1352007
The effects of gums on macro and micro-structure of breads baked in different ovens
SO Ozkoc, G Sumnu, S Sahin
Food hydrocolloids 23 (8), 2182-2189, 2009
1182009
Transport and related properties of breads baked using various heating modes
G Sumnu, AK Datta, S Sahin, SO Keskin, V Rakesh
Journal of Food Engineering 78 (4), 1382-1387, 2007
992007
Physico-chemical and Functional Properties of Legume Protein, Starch and Dietary Fiber – A Review
SOK Tahira Mohsin Ali, Jasim Ahmed,Marium Shaikh, Muhammad Siddiq, Mark A ...
Legume Science 4 (e117), 1-15, 2022
79*2022
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
SO Ozkoc, G Sumnu, S Sahin, E Turabi
European Food Research and Technology 228, 883-893, 2009
612009
Usage of enzymes in a novel baking process
SÖ Keskin, G Sumnu, S Sahin
Food/Nahrung 48 (2), 156-160, 2004
582004
Effect of gum type and flaxseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven
SO Ozkoc, N Seyhun
Food and bioprocess technology 8, 2500-2506, 2015
532015
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven
SO Keskin, G Sumnu, S Sahin
European Food Research and Technology 224, 329-334, 2007
522007
Halogen lamp–microwave combination baking of cookies
SO Keskin, S Oztürk, S Sahin, H Koksel, G Sumnu
European Food Research and Technology 220, 546-551, 2005
432005
A pilot study on food composition of five Turkish traditional foods
G Biringen Löker, B Amoutzopoulos, S Özge Özkoç, H Özer, G Şatir, ...
British Food Journal 115 (3), 394-408, 2013
272013
Recent developments in microwave heating
SO Ozkoc, G Sumnu, S Sahin
Emerging technologies for food processing, 361-383, 2014
252014
Kızılötesi ve Kızılötesi-Kombinasyon Isıtma Teknolojilerinin Gıda İşleme Uygulamalarında Kullanımı
SÖ Özkoç
Gıda 35 (3), 211-218, 2010
232010
10 Infrared Baking and Roasting
SG Sumnu, SO Ozkoc
Infrared heating for food and agricultural processing, 203, 2010
152010
Infrared assisted microwave cooking of Atlantic salmon (Salmo salar)
M Pilavtepe-Çelik, NP Özer, SÖ Özkoç, N Seyhun, N Dede
Turkish Journal of Fisheries and Aquatic Sciences 14 (3), 659-665, 2014
82014
Establishing a food composition database for Turkey based on European standards
G Biringen Loker, SO Ozkoc, B Amoutzopoulos, M Yaman, S Akkus, ...
Nutrition Bulletin 36 (2), 254-258, 2011
82011
Effects of different ovens and enzymes on quality parameters of bread
SÖ Keskin
Middle East Technical University, 2003
42003
EFFECTS OF GELATIN CONCENTRATION AND CO-PLASTICIZER TYPE ON PHYSICAL, MECHANICAL AND MICROSTRUCTURAL PROPERTIES OF CORN STARCH-GELATIN COMPOSITE EDIBLE FILMS
O Karakoyun, SO Keskin
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food …, 2023
22023
Investigation of quality and staling of breads with different gum formulations baked in different ovens
SO Ozkoc
METU, 2008
22008
Use of infrared and infrared-combined heating technologies in food processing applications.
SÖ Özkoç
12010
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