Elif Turabi Yolaçaner
Elif Turabi Yolaçaner
Hacettepe University Food Engineering Department
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Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
E Turabi, G Sumnu, S Sahin
Food hydrocolloids 22 (2), 305-312, 2008
Drying of carrots in microwave and halogen lamp–microwave combination ovens
G Sumnu, E Turabi, M Oztop
LWT-Food Science and Technology 38 (5), 549-553, 2005
Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens
E Turabi, G Sumnu, S Sahin
Food hydrocolloids 24 (8), 755-762, 2010
Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology
E Turabi, G Sumnu, S Sahin
Food and Bioprocess Technology 1, 64-73, 2008
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
Microwave-assisted baking
ET Yolacaner, G Sumnu, S Sahin
The microwave processing of foods, 117-141, 2017
Microwave-assisted baking. In" The Microwave Processing of Foods
ET Yolacaner, G Sumnu, S Sahin
Elsevier, 2017
Dielectric and thermal properties of rice cake formulations containing different gums types
E Turabi, M Regier, G Sumnu, S Sahin, M Rother
International Journal of Food Properties 13 (6), 1199-1206, 2010
Investigation of physicochemical, microbiological, textural, and sensory properties of set‐type yogurt with Mentha pulegium L. (pennyroyal) powder
D Balpetek Külcü, EB Koşgin, ÖF Çelik, E Turabi Yolacaner
Journal of Food Processing and Preservation 45 (6), e15549, 2021
Physical characterization of chocolates prepared with various soybean and milk powders
İC Taşoyan, ET Yolaçaner, MH Öztop
Journal of Texture Studies 54 (2), 334-346, 2023
Design of gluten free rice cake formulations for baking in infrared-microwave combination oven
E Turabi
Middle East Technical University, 2010
Rheological and quality properties of tiger nut containing biscuit dough baked in IR‐MW combination oven
AT Çinar, E Turabi Yolaçaner, EG Ateş
Journal of the Science of Food and Agriculture 103 (11), 5342-5352, 2023
Kızıl ötesi-mikrodalga kombinasyonlu fırında pişirilmeye uygun glutensiz kek formülasyonunun optimizasyonu
GS Şumnu, A Başman, E Turabi, M Öztürk
A comparative study on the extraction of betalain rich phenolic compounds in cactus pear
BA Oktay, E Yolaçaner, SA Aytaç
Orclever Proceedings of Research and Development 3 (1), 623-634, 2023
Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders
İC Taşoyan, ET Yolaçaner
Turkish Journal of Agriculture-Food Science and Technology 11 (2), 246-257, 2023
A study on the effects of some soy products on rheological and textural properties of milk chocolate
E Yolaçaner, HM Öztop, İC Meclis
Microwave Assisted Baking
S Turabi Y.E., Sumnu, G, Sahin
The Microwave Processing of Foods, 2017
1Hacettepe University, Ankara, Turkey, 2Middle East Technical University, Ankara, Turkey
ET Yolacaner, G Sumnu, S Sahin
The Microwave Processing of Foods, 117, 2016
Investigation of macro-structure of gluten-free rice cakes baked in infrared-microwave combination oven
E Turabi, S Gulum Sumnu, S Şahin
A study on the rheological properties of gluten-free biscuit doughs containing tiger nut flour and a gum blend
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