Takip et
Hülya Çakmak
Hülya Çakmak
Hitit University, Department of Food Engineering
hitit.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Effect of quinoa flour on gluten-free bread batter rheology and bread quality
GM Turkut, H Cakmak, S Kumcuoglu, S Tavman
Journal of Cereal Science, 174–181, 2016
1492016
Anti-browning and barrier properties of edible coatings prepared with electrospraying
MKI Khan, H Cakmak, Ş Tavman, K Schutyser, Maarten, Schroen
Innovative Food Science and Emerging Technologies, 9-13, 2014
472014
Utilization of carrot (daucus carota l.) fiber as a filler for chitosan based films
E Sogut, H Cakmak
Food Hydrocolloids, 105861, 2020
182020
CHICKEN MEAT ADDED BREAD FORMULATION FOR PROTEIN ENRICHMENT
H Cakmak, B Altinel, S Kumcuoglu, S Tavman
Food and Feed Research 40 (1), 33, 2013
182013
Production of edible coatings with twin‐nozzle electrospraying equipment and the effects on shelf‐life stability of fresh‐cut apple slices
H Cakmak, S Kumcuoglu, S Tavman
Journal of Food Process Engineering, http://onlinelibrary.wiley.com/doi/10.11, 2018
142018
Thin Layer Drying of Bay Leaves (Laurus nobilis L.) in Conventional and Microwave Oven
H Cakmak, S Kumcuoglu, S Tavman
Academic Food Journal 11 (1), 20-26, 2013
142013
Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
B Yilmaz, H Cakmak, S Tavman
Anais da Academia Brasileira de Ciências 91 (3), e20180447, 2019
112019
Production of crispy bread snacks containing chicken meat and chicken meat powder
H Cakmak, B Altinel, S Kumcuoglu, D Kisla, S Tavman
Anais da Academia Brasileira de Cięncias 88, 2387-2399, 2016
92016
Assessment of fresh fruit and vegetable quality with non-destructive methods
H Cakmak
Elsevier 1, 303-331, 2019
82019
Dağ Çileğinin (Arbutus unedo L.) Kuruma Kinetiğinin İncelenmesi ve Kalite Özelliklerinin Belirlenmesi
H Çakmak, N Bozdoğan, GM Turkut, S Kumcuoğlu, Ş Tavman
Gıda 41 (4), 227-234, 2016
82016
Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
H Cakmak, S Kumcuoglu, S Tavman
Journal of Food Process Engineering, 2019
72019
3D Food Printing with Improved Functional Properties: A Review
H Çakmak, CE Gümüş
International Journal of 3D Printign Technologies and Digital Industry 4 (2 …, 2020
62020
Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices
H Çakmak, S Kumcuoğlu, Ş Tavman
Gıda 39 (3), 131-138, 2014
62014
Functional Biobased Composite Polymers for Food Packaging Applications
H Cakmak, E Sogut
Reactive and Functional Polymers 1, 95-136, 2020
52020
Dispersed Phase and Emulsification Conditions on the Stability of Water-in-Oil Emulsion
H Cakmak, GE Gurpuz, N Bozdogan, S Kumcuoglu, S Tavman
Food Studies 7 (1), 29-37, 2017
52017
Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten‐free cupcake quality
H Cakmak, M Mama, SM Yilmaz
Journal of Food Processing and Preservation, 15435, 2021
32021
Thin Layer Drying and Mathematical Modeling of Chicken Meat Enriched Whole Wheat Mixture Baguette Bread Slices
H Cakmak, S Tavman
7. IEESE International Ege Energy Symposium & Exhibition 1 (1), 1344-1357, 2014
32014
Radyo frekans sistemi ve gıda sanayiindeki uygulamaları
H Çakmak, Ş Tavman
GIDA 36 (6), 365-372, 2011
32011
Evaluation of foam-mat drying behaviour of crab apple (Malus floribunda) fruit juice and powder quality
H Cakmak
Gıda / The Journal of Food 45 (3), 530-543, 2020
22020
Foam stability of cloudy carrot juice: effects of protein sources and foaming conditions
H Cakmak, VH Ozyurt
The Annals of the University Dunarea de Jos of Galati Fascicle VI-Food …, 2021
12021
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20