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Nadide Seyhun
Nadide Seyhun
Assistant Professor
Verified email at kocaeli.edu.tr
Title
Cited by
Cited by
Year
Effects of different starch types on retardation of staling of microwave-baked cakes
N Seyhun, G Sumnu, S Sahin
Food and Bioproducts Processing 83 (1), 1-5, 2005
812005
Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave‐baked cakes
N Seyhun, G Sumnu, S Sahin
Food/Nahrung 47 (4), 248-251, 2003
752003
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
N Seyhun, H Ramaswamy, G Sumnu, S Sahin, J Ahmed
Journal of food engineering 92 (3), 339-344, 2009
652009
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 (12), 2500-2506, 2015
392015
Ohmic tempering of frozen potato puree
N Seyhun, HS Ramaswamy, S Zhu, G Sumnu, S Sahin
Food and Bioprocess Technology 6 (11), 3200-3205, 2013
282013
Dielectric properties of potato puree in microwave frequency range as influenced by concentration and temperature
J Ahmed, N Seyhun, HS Ramaswamy, G Luciano
International Journal of Food Properties 12 (4), 896-909, 2009
122009
Ohmic heating as thawing and tempering technology
N Seyhun, SG Sumnu, HS Ramaswamy
Ohmic heating in food processing, 369-378, 2014
92014
Retardation of staling of microwave baked cakes.
N Seyhun
Middle East Technical University, 2002
62002
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
42014
Modeling of tempering of frozen potato puree by microwave, infrared assisted microwave and ohmic heating methods
N Seyhun
Middle East Technical University, 2008
22008
Farklı Nişasta ve Emülgatör Çeşitlerinin ve Yağ Miktarlarının Mikrodalga ile Pişirilen Keklerin Bayatlaması Üzerindeki Etkileri
N Seyhun, G Şümnü, S Şahin
Gıda 29 (5), 2004
22004
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Articles 1–11