Yayınlar & Eserler

Yayın Ağı
Makaleler 29
Tümü (29)
SCI-E, SSCI, AHCI (21)
SCI-E, SSCI, AHCI, ESCI (21)
Scopus (22)
TRDizin (1)
Diğer Yayınlar (6)

1. Aqueous Phase Extraction of Caper Seed Protein by Ohmic Heating-Assisted Enzymatic Technique: Assessment of Physicochemical Characteristics and Techno-Functional Properties of Extracts

ÖZÇELİK A., Özçelik M. M., Mazı B. G., TURGUT S. S., KARACABEY E.
Journal of Food Process Engineering , cilt.49, sa.7, 2026 (SCI-Expanded, Scopus)

2. Techno-Functional and Physicochemical Properties of Caper Seed Protein: A Comparative Study of Extraction Methods

ÖZÇELİK A., Özçelik M. M., Mazı B. G., TURGUT S. S., KARACABEY E.
Food and Bioprocess Technology , cilt.19, sa.6, 2026 (SCI-Expanded, Scopus)

3. Multiphysics modelling of bread baking using a stochastic porous media framework: Integration of heat, mass, structural, and quality transformations

Turgut S. S., Feyissa A. H.
Food Research International , cilt.221, 2025 (SCI-Expanded, Scopus)

4. Comprehensive chemometric and machine learning methods for determination of synthetic dyes adulteration in ceylon tea via NIR spectroscopy and hyperspectral imaging

Menevseoglu A., Gunes N., AĞÇAM E., TURGUT S. S., Pérez-Marín D.
Microchemical Journal , cilt.218, 2025 (SCI-Expanded, Scopus)

5. Detecting carob powder adulteration in cocoa using near and mid-infrared spectroscopy: A comprehensive classification and regression analysis

TURGUT S. S., AYVAZ H., Dogan M. A., Marín D. P., Menevseoglu A.
Food Research International , cilt.208, 2025 (SCI-Expanded, Scopus)

6. Low-cost multispectral sensor reveals cold chain breaks, meat type, and storage time in chicken meat samples

Turgut S. S., Myustedzhebov A., Feyissa A. H.
Food Control , cilt.167, 2025 (SCI-Expanded, Scopus)

7. Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using l1 Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying

Turgut S. S., Küçüköner E., Karacabey E., Feyissa A. H.
Journal of Food Processing and Preservation , cilt.2024, 2024 (SCI-Expanded, Scopus) Creative Commons License

8. Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat

Turgut S. S., Feyissa A. H.
International Journal of Food Engineering , cilt.19, sa.12, ss.593-604, 2023 (SCI-Expanded, Scopus)

9. A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds

AYDIN E., Turgut S. S., Aydin S., Cevik S., Ozcelik A., AKSU M., et al.
FOODS , cilt.12, sa.10, ss.1-16, 2023 (SCI-Expanded, Scopus) Creative Commons License

10. Estimation of the sensory properties of black tea samples using non-destructive near-infrared spectroscopy sensors

Turgut S. S., Entrenas J. A., Taşkın E., Garrido-Varo A., Pérez-Marín D.
FOOD CONTROL , cilt.142, ss.109260, 2022 (SCI-Expanded, Scopus)

11. A Novel System-the Simultaneous Use of Ohmic Heating with Convective Drying: Sensitivity Analysis of Product Quality Against Process Variables

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.15, sa.2, ss.440-458, 2022 (SCI-Expanded, Scopus)

12. Use of ohmic heating as an alternative method for cooking pasta

Turgut Y., TURGUT S. S., KARACABEY E.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.101, sa.13, ss.5529-5540, 2021 (SCI-Expanded, Scopus)

13. A novel drying system-simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD

TURGUT S. S., KÜÇÜKÖNER E., Feyissa A. H., KARACABEY E.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.72, 2021 (SCI-Expanded, Scopus)

14. TeaPot: A chemometric tool for tea blend recipe estimation

TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
Applied Food Research , cilt.1, sa.1, 2021 (Scopus)

15. DAHA AZ DENEME GERÇEKLEŞTİRMEK MÜMKÜN MÜ: BAYESIAN YAKLAŞIMLA YÜKSEK BASINÇ İŞLEMLERİ İÇİN BAKTERİYEL HAYATTA KALMA/ÖLÜM OLASILIĞININ TAHMİNİ?

Turgut S. S.
Journal of Engineering Sciences and Design , cilt.9, sa.2, ss.628-640, 2021 (TRDizin)

16. Uncertainty and sensitivity analysis by Monte Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system

TURGUT S. S., Feyissa A. H., KÜÇÜKÖNER E., KARACABEY E.
JOURNAL OF FOOD ENGINEERING , cilt.292, 2021 (SCI-Expanded, Scopus)

17. Extraction simulation of porous media by CFD: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system

TURGUT S. S., Feyissa A. H., BALTACIOĞLU C., KÜÇÜKÖNER E., KARACABEY E.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION , cilt.148, 2020 (SCI-Expanded, Scopus)

18. Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking

TURGUT Y., TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
Afyon Kocatepe Üniversitesi Uluslararası Mühendislik Teknolojileri ve Uygulamalı Bilimler Dergisi , cilt.2, sa.2, ss.74-84, 2019 (Hakemli Dergi)

19. A Brief Overview of Beverage Emulsions for Fortification

HABİBİ A., TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
ETP International Journal of Food Engineering , cilt.5, sa.3, ss.175-182, 2019 (Hakemli Dergi)

20. A Computational Fluid Dynamics (CFD) Study for Heating Bacterial Culture Media and Effect of Natural Convection on Total Heat Flux

TURGUT S. S., SARİHAN B., YİLDİZ D., KARACABEY E., KÜÇÜKÖNER E.
ETP International Journal of Food Engineering , cilt.5, sa.3, ss.183-189, 2019 (Hakemli Dergi)

21. Effect of Ohmic Heating on the Physical Properties of Fried Carrot Cubes

ISMAİL M. M., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
ETP International Journal of Food Engineering , cilt.5, sa.3, ss.190-194, 2019 (Hakemli Dergi)

22. EFFECTS OF ESSENTIAL OILS USING AS MEDIUM IN OIL-PAINT ON DRYING TIME AND COLOR PROPERTY OF PAINTING

Kodaman L., Turgut S. S., Çevik Ş., Özkan G.
IDIL SANAT VE DIL DERGISI , cilt.8, sa.59, ss.870-876, 2019 (Hakemli Dergi)

23. Yağlıboyada İnceltici Madde Olarak Kullanılan Soğuk Sıkım Tohum Yağlarının Boya Kuruma Süresi ve Renk Özelliklerine Etkisi

Kodaman L., Çevik Ş., Turgut S. S., Özkan G.
Ulakbilge Sosyal Bilimler Dergisi (Ulakbilge Journal of Social Sciences) , cilt.7, sa.36, ss.361-368, 2019 (Hakemli Dergi)

24. Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters

TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.11, sa.10, ss.1818-1827, 2018 (SCI-Expanded, Scopus)

25. Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution

TURGUT S. S., Yanik M., KARACABEY E., KÜÇÜKÖNER E.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.4, sa.3, ss.170-177, 2018 (SCI-Expanded, Scopus)

26. Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment

TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.2, 2018 (SCI-Expanded, Scopus)

27. Determination of Physical Properties of Falafel (Fried Chickpea Balls) under the Effect of Different Cooking Techniques

MOHAMMED I., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
International Journal of Food Engineering , cilt.4, sa.3, ss.191-194, 2018 (SCI-Expanded, Scopus)

28. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

TURGUT S. S., ISIKCI F., Soyer A.
MEAT SCIENCE , cilt.129, ss.111-119, 2017 (SCI-Expanded, Scopus)

29. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

TURGUT S. S., Soyer A., Isikci F.
MEAT SCIENCE , cilt.116, ss.126-132, 2016 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 34

1. Use of chemometrics for decision support in food quality assurance: an example study for tea blending

Turgut S. S., Küçüköner E., Karacabey E.
1st sensorFINT International Conference: Non-Destructive Spectral Sensors Advances and Future Trends, Izola, Slovenya, 10 - 12 Mayıs 2022, ss.73, (Özet Bildiri)

2. An approach towards the evaluation of quality attributes of black tea samples: Implementation of a NIR-Spectroscopy based technique

Turgut S. S., Entrenas J. A., Garrido-Varo A., Pérez-Marín D.
1st sensorFINT International Conference: Non-Destructive Spectral Sensors Advances and Future Trends, Izola, Slovenya, 10 - 12 Mayıs 2022, ss.30, (Özet Bildiri)

3. Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast

Turgut S. S., Siamos E., Feyissa A. H.
8th International Food Operations and Processing Simulation Workshop, FoodOPS 2022, Rome, İtalya, 19 - 21 Eylül 2022, (Tam Metin Bildiri)

4. Effect of Electrical Potential and Temperature on Rehydration Behaviour of Pasta during Ohmic Heating and Soaking

TURGUT Y., TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
4th International Conference on Engineering Technology and Applied Sciences, 24 - 28 Nisan 2019, (Tam Metin Bildiri)

5. Characterization of Orange Peel Powder

İŞLEK H., MERVE Ö., VAHİDDİN A., TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
ICAGAS 2018, 7 - 09 Kasım 2018, (Tam Metin Bildiri)

6. Changes in The Quality Attributes of Olive Oil During Frying of Potato Chips

ZEYNEP Ö., MÜZEYYEN MERİÇ Y., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
ICAGAS 2018, 7 - 09 Kasım 2018, (Tam Metin Bildiri)

7. Effect of blueberry extract on oxidative, microbiological and sensory quality of meatballs during frozen storage

ARSLAN B., IŞIKÇI F., TURGUT S. S., TAĞI Ş., SOYER A.
4th International Conference on Food Chemistry and Technology, Berlin, Almanya, 5 - 07 Kasım 2018, (Özet Bildiri)

8. Antibacterial activity of blueberry extract on meatball during cold storage

Işıkçı F., TAĞI Ş., TURGUT S. S., SOYER A.
4th International Conference on Food Chemistry, Berlin, Almanya, 5 - 07 Kasım 2018, (Özet Bildiri)

9. Determination of Physical Properties of Falafel (fried chickpea balls) Under the Effect of Different Cooking Techniques

ISMAIL M. M., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
2018 5th International Conference on Food Security and Nutrition (ICFSN 2018), KOPENHAG, Danimarka, 9 - 11 Nisan 2018, (Tam Metin Bildiri)

10. Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution

TURGUT S. S., YANIK M. M., KARACABEY E., KÜÇÜKÖNER E.
2018 5th International Conference on Food Security and Nutrition (ICFSN 2018), KOPENHAG, Danimarka, 9 - 11 Nisan 2018, (Tam Metin Bildiri)

11. Ohmik Isıtma İşlemi ve Gıda Endüstrisinde Kullanım Alanları

TURGUT Y., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
İLERİ TEKNOLOJİLER V. ÇALIŞTAYI, İstanbul, Türkiye, 23 Ekim 2017, (Tam Metin Bildiri)

12. Gıda İşlemlerinin Değerlendirilmesinde Kemometrik Yöntemler

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
İLERİ TEKNOLOJİLER V. ÇALIŞTAYI, İstanbul, Türkiye, 23 Ekim 2017, (Tam Metin Bildiri)

13. Effects of Cold Pressed Seed Oils Using as Medium in Oil Colours on Drying Time and Color Properties of Paintings. OLEO-005.

KODAMAN L., ÇEVİK Ş., TURGUT S. S., ÖZKAN G.
15 th Euro Fed Lipid Congress, Uppsala, İsveç, 27 - 30 Ağustos 2017, ss.269, (Özet Bildiri) Sürdürülebilir Kalkınma

14. Effects of Essential Oils using as Medium in Oil Colours on Drying Time and Colour Properties of Paintings

KODAMAN L., TURGUT S. S., ÇEVİK Ş., ÖZKAN G.
15 th Euro Fed Lipid Congress, Uppsala, İsveç, 27 - 30 Ağustos 2017, ss.330, (Özet Bildiri)

15. Effects of Cold Pressed Seed Oil Using as Medium in Oil Colours on Drying Time and Colour Properties of Paintings

KODAMAN L., ÇEVİK Ş., TURGUT S. S., ÖZKAN G.
15th Euro Fed Lipid Congress, Uppsala, İsveç, 27 - 30 Ağustos 2017, ss.269, (Özet Bildiri) Sürdürülebilir Kalkınma

16. Extraction of Lipids and Determination of Free Fatty Acid Composition of Fresh Bee-Pollen from Antalya Region of Turkey

MAZI B. G., TURGUT S. S.
15th Euro Fed Lipid Congress, Uppsala, İsveç, 27 - 30 Ağustos 2017, cilt.337, (Özet Bildiri)

17. Influences of Different Drying Techniques on Carotenoid and Tocopherol contents of Cape Gooseberry (Physalis peruviana L.) Fruits

ÇINAR F., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY6, Atina, Yunanistan, 18 - 19 Mart 2017, (Özet Bildiri)

18. Foam Mat Drying and Its Utilization in Fruit Powder Production: a Review

YILDIZ S., SARIKAPLAN H., TURGUT S. S., KÜÇÜKÖNER E.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, Atina, Yunanistan, 18 - 19 Mart 2017, (Özet Bildiri)

19. Effect of Egg White and Carboxymethyl Cellulose Addition as a Foaming Agent on Drying Characteristics of Orange Juice

SARIKAPLAN H., YILDIZ S., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY6, Atina, Yunanistan, 18 - 19 Mart 2017, (Özet Bildiri)

20. Effects of Carbonic Maceration Pretreatment on Bioactives Content and Antioxidant Activity of Black Carrots Extracts

ÇABUK G., TURGUT S. S., KARACABEY E.
6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY6, Atina, Yunanistan, 18 - 19 Mart 2017, (Özet Bildiri)

21. Carbonic Maceration A Novel Pre Treatment for Food Drying

TURGUT S. S., KÜÇÜKÖNER E., KARACABEY E.
2nd INTERNATIONAL TURKIC WORLD CONFERANCE ON CHEMICAL SCIENCES AND TECHNOLOGIES, 26 - 30 Ekim 2016, (Özet Bildiri)

22. Optimization of Total Drying Time of Carbonic Maceration Pre Treated Tomatoes Using Response Surface Methodology

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
IUFOST 2016. 18 th. World Congress of Food Science and Technology., 21 - 26 Ağustos 2016, (Özet Bildiri)

23. Optimization of total drying time of carbonic maceration pre treated tomatoes using response surface methodolgy

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
IUFoST 2016, 18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016, (Özet Bildiri)

24. Influence of carbonic maceration on the drying kinetics of apple slices

KARACABEY E., TURGUT S. S., CAMUZCU S., KULP İ., DUMAN E.
IFT16 Annual Event, Chicago, Amerika Birleşik Devletleri, 16 - 19 Temmuz 2016, (Özet Bildiri)

25. Görüntü İşleme Sistemleri ve Gıda Endüstrisinde Kullanım Alanları

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
IV. İleri Teknolojiler Çalıştayı, Türkiye, 14 - 16 Ekim 2014, (Tam Metin Bildiri)

26. The Effect of Different Blanching Methods on Physical and Biochemical Properties of Green Beans

Yılmaz Ü., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015, (Özet Bildiri)

27. A new standpoint to Lokum Turkish Delight Usage of Pekmez and Tahini

AYDOĞMUŞ E., ÇABUK G., KARACABEY E., TURGUT S. S.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, (Özet Bildiri)

28. Osmotik Dehidrasyon İşleminin Limon Dilimlerinin Fiziksel ve Fizikokimyasal Özellikleri Üzerine Etkisi

Yılmaz Ü., TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
Pamukkale Gıda Sempozyumu 3, Türkiye, 13 - 15 Mayıs 2015, (Özet Bildiri)

29. Osmotik Dehidrasyon Uygulanmış Limon Dilimlerinin Konveksiyonel Kurutma Kinetikleri ve Modellenmesi

TURGUT S. S., Yılmaz Ü., KARACABEY E., KÜÇÜKÖNER E.
Pamukkale Gıda Sempozyumu 3, Türkiye, 13 - 15 Mayıs 2016, (Özet Bildiri)

30. Farklı Bitkisel Yağlarla Yapılan Kızartma İşlemlerinin Ürünün Tekstürel Özellikleri Üzerine Etkilerinin Araştırılması

Örengül Z., Yanık M., TURGUT S. S., KARACABEY E., BALTACIOĞLU C., KÜÇÜKÖNER E., et al.
II. Bitkisel Yağ Kongresi, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, (Özet Bildiri)

31. Yumuşatmada Kullanılan Enzimler ve Uygulama Yöntemleri

TURGUT S. S., SOYER A.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Türkiye, 28 - 30 Nisan 2015, (Özet Bildiri)

32. Gıda Ürünlerinde Osmotik Dehidrasyon

TURGUT S. S., YILMAZ Ü., KARACABEY E., KÜÇÜKÖNER E.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Türkiye, 28 - 30 Nisan 2015, (Özet Bildiri)

33. Potential of Image Analysis Based Systems in Food Quality Asessments and Classifications

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
9th Baltic Conference on Food Science and Technology, 8 - 09 Mayıs 2014, (Tam Metin Bildiri)

34. POTENTIAL OF IMAGE ANALYSIS BASED SYSTEMS IN FOOD QUALITY ASSESSMENTS AND CLASSIFICATIONS

TURGUT S. S., KARACABEY E., KÜÇÜKÖNER E.
9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodbalt 2014), Jelgava, Letonya, 8 - 09 Mayıs 2014, ss.8-12, (Tam Metin Bildiri) Sürdürülebilir Kalkınma
Kitaplar 3

1. Design and simulation of extraction systems in the food industry

Turgut S. S., Özçelik A., Küçüköner E., Karacabey E., Feyissa A. H.
Extraction Processes in the Food Industry, Seid Mahdi Jafari,Sahar Akhavan-Mahdavi, Editör, Woodhead Publishing Limited , Massachusetts, ss.347-396, 2023

2. Solid-liquid extraction (leaching) in the food industry

Özçelik A., Turgut S. S., Küçüköner E., Karacabey E.
Extraction Processes in the Food Industry, Seid Mahdi Jafari,Sahar Akhavan-Mahdavi, Editör, Woodhead Publishing Limited , Massachusetts, ss.17-44, 2023

3. Modern Technologies in Opuntia spp. Juice Processing

Karacabey E., Turgut S. S., Küçüköner E.
Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, Mohamed Fawzy Ramadan,Tamer E. Moussa Ayoub,Sascha Rohn, Editör, Springer Nature, Zürich, ss.541-559, 2021
Metrikler

Yayın

67

Yayın (WoS)

22

Yayın (Scopus)

23

Atıf (WoS)

234

H-İndeks (WoS)

5

Atıf (Scopus)

403

H-İndeks (Scopus)

8

Atıf (Diğer Toplam)

2

Proje

6

Açık Erişim

2
BM Sürdürülebilir Kalkınma Amaçları
SDG 2: AMAÇ 2: AÇLIĞA SON
SDG 9: AMAÇ 9: SANAYİ, YENİLİKÇİLİK VE ALTYAPI