Cited by
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Nanostructured Poly (lactic acid)/Soy Protein/HPMC films by electrospinning for potential applications in food industry
A Aydogdu, E Yildiz, Z Ayhan, Y Aydogdu, G Sumnu, S Sahin
European Polymer Journal 112, 477-486, 2019
Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material
A Aydogdu, E Yildiz, Y Aydogdu, G Sumnu, S Sahin, Z Ayhan
Food Hydrocolloids 95, 245-255, 2019
Monitoring the effects of ingredients and baking methods on quality of gluten-free cakes by time-domain (TD) NMR relaxometry
E Yildiz, S Guner, G Sumnu, S Sahin, MH Oztop
Food and Bioprocess Technology 11 (10), 1923-1933, 2018
Usage of carob bean flour in gluten free cakes
E Berk, G Sumnu, S Sahin
Chemical Engineering Transactions 57, 1909-1914, 2017
Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms
E Uygun, E Yildiz, G Sumnu, S Sahin
Food and Bioprocess Technology 13 (5), 838-850, 2020
Effects of microwave-assisted baking on quality of gluten-free cakes and breads
E Yildiz, S Sumnu, S Şahin
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
E Yıldız, SG Şumnu, S Şahin
Quality Assurance and Safety of Crops & Foods 10 (3), 245-254, 2018
Effects of hydrocolloids and carob bean flour on rheological properties of batter and cake quality.
E Berk, SG Şumnu, S Şahin
Gida/the Journal of Food 42 (6), 2017
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
E Yildiz, I Bayram, G Sumnu, S Sahin, OI Ibis
Food Hydrocolloids 111, 106238, 2021
Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package
E Yildiz, G Sumnu, LN Kahyaoglu
International Journal of Biological Macromolecules 170, 437-446, 2021
Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material
A Aydogdu Emir, E Yildiz, Y Aydogdu, G Sumnu, S Sahin
Legume Science, 2021
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