1. Analysis of water absorption in chickpea (Cicer arietinum L. ), Supervisor: Dr. Hamit KÖKSEL, Hacettepe University, Graduate School of Natural and Applied Sciences, Food Engineering Department, Ankara, Turkey, .

1. Determination of synthetic food colorants in food products by derivative spectrophotometry, Supervisor: Dr. Yüksel ÖZDEMİR, Mersin University, Graduate School of Natural and Applied Sciences, Food Engineering Department, Mersin, Turkey, .

2020
1. SERİN, S.; Yarım, K.; SAYAR, S. . AKADEMIK GIDA, 2020, 18, 135-142. 0 + 0

2021
29. AYDIN, S.; SAYIN, Ü.; SEZER, M.; SAYAR, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45, 1-10. 650 + 0

10.1111/jfpp.15584

2018
28. GÖKŞEN, G.; DURKAN, Ö.; SAYAR, S.; EKİZ, H. . JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12, 1904-1909. 750 + 0

10.1007/s11694-018-9804-6

27. GÖKŞEN, G.; DURKAN, Ö.; SAYAR, S.; EKİZ, H. . JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, , -. 750 + 0

2017
26. Çalışkantürk Karataş, S.; Günay, D.; Sayar, S. In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components. FOOD CHEMISTRY, 2017, 230, 182-188. 1000 + 0

http://dx.doi.org/10.1016/j.foodchem.2017.03.037

Publications_005.pdf

25. SERİN, S.; SAYAR, S. . FOOD SCIENCE AND TECHNOLOGY (CAMPINAS), 2017, 37, 25-32. 1000 + 0

10.1590/1678-457X.05516

24. ÇALIŞKANTÜRK, S.; Güzel Günay, D.; SAYAR, S. . FOOD CHEMISTRY, 2017, 230, 182-188. 1000 + 0

10.1016/j.foodchem.2017.03.037

23. SERİN, S.; SAYAR, S. . FOOD SCIENCE AND TECHNOLOGY, 2017, 37, 25-32. 1000 + 0

2016
22. Sayar, S.; Turhan, M.; Köksel, H. Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking. INTERNATIONAL AGROPHYSICS, 2016, 30, 75-81. 1000 + 0

http://dx.doi.org/10.1515/intag-2015-0074

21. Sayar, S.; Erdoğdu, F.; Eydemir, G.; Nayman, E. Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2016, 8, 609-616. 950 + 0

http://dx.doi.org/10.3920/QAS2015.0751

Publications_003.pdf

20. SAYAR, S.; TURHAN, M.; KÖKSEL, H. . INTERNATIONAL AGROPHYSICS, 2016, 30, 75-81. 1000 + 0

10.1515/intag-2015-0074

2012
19. Guzel, D.; Sayar, S. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2012, 49, 89-95. 1000 + 60

https://dx.doi.org/10.1007/s13197-011-0260-0


Times Cited: 12

2011
18. Sayar, S.; Jannink, J.; White, P. Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat beta-Glucan with Different Molecular Weights. CEREAL CHEMISTRY, 2011, 88, 564-569. 1000 + 5

https://dx.doi.org/10.1094/CCHEM-02-11-0014


Times Cited: 1

17. Sayar, S.; Turhan, M.; Koksel, H. SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.). JOURNAL OF FOOD PROCESS ENGINEERING, 2011, 34, 1172-1186. 1000 + 0

https://dx.doi.org/10.1111/j.1745-4530.2009.00409.x

2010
16. Guzel, D.; Sayar, S. Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches. FOOD RESEARCH INTERNATIONAL, 2010, 43, 2132-2137. 1000 + 30

https://dx.doi.org/10.1016/j.foodres.2010.07.025


Times Cited: 6

2007
15. Sayar, S.; Jannink, J.; White, P. Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55, 5306-5311. 1000 + 45

https://dx.doi.org/10.1021/jf070240z


Times Cited: 9

2006
14. Sayar, S.; Jannink, J.; White, P. In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54, 5142-5148. 1000 + 80

https://dx.doi.org/10.1021/jf060384y


Times Cited: 16

13. Sagol, S.; Turhan, M.; Sayar, S. A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals. JOURNAL OF FOOD ENGINEERING, 2006, 76, 427-432. 1000 + 30

https://dx.doi.org/10.1016/j.jfoodeng.2005.05.042


Times Cited: 6

12. Sağol, S.; TURHAN, M.; SAYAR, S. . JOURNAL OF FOOD ENGINEERING, 2006, 76, 427-432. 1000 + 0

10.1016/j.jfoodeng.2005.05.042

2005
11. Sayar, S.; Jannink, J.; White, P. In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53, 8797-8803. 1000 + 120

https://dx.doi.org/10.1021/jf051380g


Times Cited: 24

10. Sayar, S.; Koksel, H.; Turhan, M. The effects of protein-rich fraction and defatting on pasting behavior of chickpea starch. STARCH-STARKE, 2005, 57, 599-604. 1000 + 35

https://dx.doi.org/10.1002/star.200500397


Times Cited: 7

2003
9. SAYAR, S.; TURHAN, M.; KÖKSEL, H. . JOURNAL OF FOOD ENGINEERING, 2003, 60, 349-356. 1000 + 0

10.1016/S0260-8774(03)00057-8

8. Sayar, S.; Turhan, M.; Korsel, H. Application of unreacted-core model to in situ gelatinization of chickpea starch. JOURNAL OF FOOD ENGINEERING, 2003, 60, 349-356. 1000 + 20

https://dx.doi.org/10.1016/S0260-8774(03)00057-8


Times Cited: 4

2002
7. Turhan, M.; Sayar, S.; Gunasekaran, S. Application of Peleg model to study water absorption in chickpea during soaking. JOURNAL OF FOOD ENGINEERING, 2002, 53, 153-159. 1000 + 485

https://dx.doi.org/10.1016/S0260-8774(01)00152-2


Times Cited: 97

6. TURHAN, M.; SAYAR, S.; Gunasekaran, S. . JOURNAL OF FOOD ENGINEERING, 2002, 53, 153-159. 1000 + 0

10.1016/S0260-8774(01)00152-2

2001
5. Sayar, S.; Turhan, M.; Gunasekaran, S. Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction. JOURNAL OF FOOD ENGINEERING, 2001, 50, 91-98. 1000 + 220

https://dx.doi.org/10.1016/S0260-8774(00)00196-5


Times Cited: 44

4. SAYAR, S.; TURHAN, M.; Gunasekaran, S. . JOURNAL OF FOOD ENGINEERING, 2001, 50, 91-98. 1000 + 0

10.1016/S0260-8774(00)00196-5

1998
3. Sayar, S.; Ozdemir, Y. First-derivative spectrophotometric determination of Ponceau 4R, Sunset Yellow and Tartrazine in confectionery products. FOOD CHEMISTRY, 1998, 61, 367-372. 1000 + 180

https://dx.doi.org/10.1016/S0308-8146(97)00073-3


Times Cited: 36

2. SAYAR, S.; ÖZDEMİR, Y. . FOOD CHEMISTRY, 1998, 61, 367-372. 1000 + 0

10.1016/S0308-8146(97)00073-3

1997
1. Sayar, S.; Ozdemir, Y. Determination of Ponceau 4R and tartrazine in various food samples by derivative spectrophotometric methods. TURKISH JOURNAL OF CHEMISTRY, 1997, 21, 182-187. 1000 + 30

Times Cited: 6

2017
2. ÇALIŞKANTÜRK, S.; SAYAR, S. . GIDA / THE JOURNAL OF FOOD, 2017, 42, 468-476. 200 + 0

10.15237/gida.GD16092

1. SAYAR, S.; ÇALIŞKANTÜRK KARATAŞ, S. Effect of seed coat on the physical, chemical and nutritional properties of whole chickpea. GIDA, 2017, 42, 468-476. 200 + 0

1998
1. SAYAR, S.; ÖZDEMİR, Y.; AKKAN, A. First-derivative spectrophotometric determination of Tartrazine and Amaranth (or Carmoisine) in binary mixtures. CHIMICA ACTA TURCICA, 1998, 26, 35-39. 100 + 0

1. SAYAR, S.; White, P. Oat Starch: Physicochemical Properties and Function, ISBN: 9781891127649, American Association of Cereal Chemists, Number of print: 2, Total Printing Number: 2, 363 Page, English, St. Paul, United States of America, 2011. 125

1. sayar, s. Hububat Bilimi ve Teknolojisi, ISBN: 978-605-5267-86-5, Sidas, Number of print: 1, Total Printing Number: 1000, 712 Page, Turkish, MERSİN, Turkey, 2021. 4500

1. SİVRİ ÖZAY, D.; SAYAR, S.; KAHRAMAN, T. Hububat Bilimi ve Teknolojisi, ISBN: 978-605-5267-86-5, Sidas, Number of print: 1, Total Printing Number: , 712 Page, Turkish, , Turkey, 2021. 0

1. YÜKSEL, M.; SAYAR, S., Production of phenolic -rich pregelatinized stach. 1st International 11th National Food Engineering Congress, 2019-11-07, 2019-11-09, Antalya, Turkey, 2019. 200
Scientific_Meetings_001.pdf

3. YARIM, K.; SAYAR, S., Effect Of Salts Added To Soaking Water On Cooking Properties Of Legumes. 2nd International Congress of the Turkish Journal of Agriculture - Food Science and Technology, 2021-10-25, , , Turkey, . 100

2. SERİN KARAYİYEN, S.; SAYAR, S., Banana Starch as Potential Functional Food Component. International Conference on Agriculture, Forest, Food Sciences and Technologies, 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 100
http://www.icafofconference.com

1. Serin, S.; Koklamaz, E.; Aksay, S.; Sayar, S., Effect of carbohydrate-based fat replacers on quality characteristics of “pogaca”. International Food Congress-Novel Approaches in Food Industry, 2011-05-26, 2011-05-29, İzmir, Turkey, 2011. 65

9. AYDIN, S.; SAYAR, S., Basic quality characteristics of non-commercial olive oils produced in east mediterranean region of Turkey. International Conference on Agriculture, Forest, Food Sciences and Technologies, 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 100

8. Gökşen, G.; Durkan, Ö.; Sayar, S.; Ekiz, H., Date Seeds: Proximately Composition and Binding of Bile Acid In Vitro. 15 th International Nutrition and Diagnostics Conference, 2015-10-05, 2015-10-08, Prag, Czech Republic, 2015. 75

7. GÖKŞEN, G.; DURKAN, Ö.; SAYAR, S.; EKİZ, H., Date Seeds Proximately Composition and Binding of Bile Acid İn Vitro. 15 th International Nutrition and Diagnostics Conference, 2015-10-05, 2015-10-08, , Czech Republic, . 75

6. Serin, S.; Durkan, Ö.; Sayar, S., SENSORY AND TEXTURAL PROPERTIES OF POGACA MADE FROM FROZEN DOUGH. 14 th European Young Cereal Scientista and Technologists Workshop, 2015-04-15, 2015-04-17, Kopenhag, Denmark, 2015. 100

5. Çalışkantürk, S.; Güzel Günay, D.; Sayar, S., In vitro fermentibilities of the digestion residues from dry faba bean. 14 th European Young Cereal Scientista and Technologists Workshop, 2015-04-15, 2015-04-17, Kopenhag, Denmark, 2015. 100

4. SERİN, S., The impact of fat replacers on the stickiness and extensibility of “pogaca” dough.. 11th European Young Cereal Scientists and Technologists Workshop, 2012-05-09, 2012-05-11, Barcelona, Spain, 2012. 0

3. Sayar, S.; Jannink, J.; White, P., Bile acid binding capacity and fermentability of the oat flours with altered beta-glucan. 5th European Young Cereal Scientists and Technologists Workshop, 2006-07-05, 2006-07-07, Gaziantep, Turkey, 2006. 100

2. Sayar, S.; White, P., Review of oat starch: physicochemical properties and function. AACC Annual Meeting, 2005-09-11, 2005-09-14, Orlando, FL, United States of America, 2005. 100

1. Sayar, S.; Turhan, M., Analysis of water absorption in dry chickpea (Cicer arietinum L.) during soaking. 4th International Conference on Agro and Food Physics, 2000-05-16, 2000-05-20, İstanbul, Turkey, 2000. 100

19. Yalım Kaya, S.; Sayar, S.; Serin, S.; Uygun, A., Yağ ikamesi olarak peyniraltı suyu tozu kullanımının poğaçanın yumuşaklığına etkisi. İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi, 2017-10-26, 2017-10-28, Sivas, Turkey, 2017. 42

18. Yalım Kaya, S.; Serin, S.; Sayar, S., The effect of using whey powder as a fat replacer on the reological properties of pogaca dough. 2nd International Mediterranean Science and Engineering Congress, 2017-10-25, 2017-10-27, Adana, Turkey, 2017. 50

17. AYDIN, S.; SAYAR, S., Turunçgil Kabuğu Kaynaklı Antioksidanların Ayçiçek Yağının Toplam Fenolik Madde Miktarı ve Antioksidan Kapasitesi Üzerine Etkileri. 2nd International Mediterranean Science and Engineering Congress, 2017-10-25, 2017-10-25, Adana, Turkey, 2017. 50
http://imsec2017.org/

16. AYDIN, S.; SAYAR, S., Optimization of ultrasonic-assisted extraction of bioactive compounds from bitter orange (Citrus auranitum) peels using response surface methadology (RSM). 18 th World Congress of Food Science and Technology, 2016-08-21, 2016-08-25, Dublin, Ireland, 2016. 50

15. Serin, S.; Durkan, Ö.; Sayar, S., Effect of cooking time on in vitro starch digestibility and bile acid binding capacity of pasta. 15th European Young Cereal Scientists and Technologists Workshop, 2016-04-26, 2016-04-29, Bergamo, Italy, 2016. 50

14. ÇAKIR, M.; SAYAR, S., Estimated glycemic index of the traditional bread types in Turkey. 15th Cereal and Bread Congress, 2016-04-18, 2016-04-21, İstanbul, Turkey, 2016. 50
http://icbc2016.org

13. Durkan, Ö.; Serin, S.; Sayar, S., Mean degree of polymerisation of the extractable and non-extractable proanthocyanidins in plant-based foods. 15th International Cereal and Bread Congress, 2016-04-18, 2016-04-21, İstanbul, Turkey, 2016. 50

12. Serin, S.; Sayar, S., Production of pogaca from refrigerated dough. International Food Congress Novel Approaches in Food Industry , 2014-05-26, 2014-05-29, İzmir, Turkey, 2014. 50

11. Eydemir, G.; Nayman, E.; Sayar, S.; Erdoğdu, F., Sodium reduction in wheat breads in industrial production line. Eurofoodchem XVII , 2013-05-07, 2013-05-10, Kuşadası, Turkey, 2013. 37

10. Sayar, S.; Jannink, J.; White, P., Impact of oat flours with different beta-glucan amounts on in vitro fermentation and its products. World Grains Summit: Foods and Beverages, 2006-09-17, 2006-09-20, San Francisco, CA, United States of America, 2006. 50

9. Sayar, S.; Jannnink, J.; White, P., In vitro bile acid binding capacity of oat flours from new lines with altered beta-glucan amounts and structures. AACC Annual Meeting, 2005-09-11, 2005-09-15, Orlando, FL, United States of America, 2005. 50

8. Sayar, S.; Turhan, M.; Köksel, H., Analysis of starch gelatinization by DSC in chickpea during cooking. ICC 2002 Conference, 2002-05-26, 2002-05-30, Budapest, Hungary, 2002. 50

7. Sayar, S.; Turhan, M.; Gunasekaran, S., Assessment of chickpea soaking by Peleg equation. Blacksea and Central Asian Symposium, 2000-10-12, 2000-10-16, Ankara, Turkey, 2000. 50

6. Sayar, S.; Turhan, M., Effect of the cultivation season on the initial water absorption rate of chickpea (Cicer arietinum L.). Euro Food Chem X: Conference on Functional Foods, 1999-09-22, 1999-09-24, Budapest, Hungary, 1999. 50

5. Sayar, S.; Turhan, M.; Köksel, H., Hydration kinetics of chickpea (Cicer arietinum L.) during high pressure-cooking. Euro Food Chem X: Conference on Functional Foods, 1999-09-22, 1999-09-24, Budapest, Hungary, 1999. 50

4. Demirel, D.; Turhan, M.; Sayar, S., Drying behaviour of banana slice. IFT Annual Meting, 1999-07-24, 1999-07-28, Chicago, IL., United States of America, 1999. 50

3. Sayar, S.; Turhan, M.; Ekiz, H., Estimation of equilibrium moisture content of legumes during soaking. IFT Annual Meeting, 1999-07-24, 1999-07-28, Chicago, IL., United States of America, 1999. 50

2. Kantaş, Y.; Sayar, S.; Turhan, M., Drying kinetics of banana-honey mixtures. IFT Annual Meeting, 1998-06-20, 1998-06-24, Atlanta, GA., United States of America, 19. 50

1. Sayar, S.; Turhan, M., Modelling of water absorption in chickpea. IFT Annual Meeting, 1998-06-20, 1998-06-24, Atlanta, GA., United States of America, 1998. 50

1. Sayar, S.; Köksel, H.; Turhan, M., Chickpea quality, processing and utilization: an overview. 15th International Cereal and Bread Congress, 2016-04-18, 2016-04-21, İstanbul, Turkey, 2016. 0

2. Sayar, S.; Turhan, M.; Köksel, H., Nohutun pişirilmesi sırasında jelatinize nişasta oranının farklı yöntemlerle belirlenmesi. 5. Gıda Mühendisliği Kongresi, 2007-11-08, 2007-11-10, Ankara, Turkey, 2007. 100

1. Sayar, S.; Turhan, M.; Köksel, H., Nohutta jelatinizasyon derecesinin belirlenmesinde küçülen parçacık yönteminin görüntü analizi yoluyla uygulanması. Türkiye 7. Gıda Kongresi , 2002-05-22, 2002-05-24, Ankara, Turkey, 2002. 100

5. Güzel, D.; Çalışkantürk, S.; Sayar, S., Baklagil kabuklarının beslenme sağlığı açısından önemli özelliklerinin in vitro olarak belirlenmesi. 6. Gıda Mühendisliği Kongresi , 2009-11-06, 2009-11-08, Antalya, Turkey, 2009. 50

4. Sayar, S.; Turhan, M.; Köksel, H., Nohutun ıslatılması ve pişirilmesi sırasında kurumadde kaybının analizi. Hububat-2006 Hububat Ürünleri Teknolojisi Kongresi , 2006-09-07, 2006-09-08, Gaziantep, Turkey, 2006. 50

3. Sayar, S.; Köksel, H., Dünyada ve Türkiye’de baklagillerin ekonomik önemi. Hububat 2002 Kongre ve Sergisi, 2002-10-03, 2002-10-04, Gaziantep, Turkey, 2002. 50

2. Sayar, S.; Turhan, M., Nohutun (Cicer arietinum L.) su çekme özellikleri. Gıda Mühendisligi Kongresi, 1998-09-16, 1998-09-18, Gaziantep, Turkey, 1998. 50

1. Sayar, S.; Altıoğlu, S.; Özdemir, Y., Kızartma yağlarının karekterizasyonu. Gıda Mühendisliği III. Ulusal Sempozyumu, 1997-09-20, 1997-09-24, Ankara, Turkey, 1997. 50

2. Sayar, S.; Turhan, M., Ön-ıslatma işleminin baklagillerin fiziksel özelliklerine etkisi. 2000’li Yıllarda Gıda Bilimi ve Teknolojisi Kongresi, 1999-10-18, 1999-10-20, İzmir, Turkey, 1999. 25

1. Sayar, S.; Altıoğlu, S.; Özdemir, Y., C18 kolonları ve türev spektrofotometresinin birlikte kullanılması ile sentetik gıda boyalarının tayini. XI. Ulusal Kimya Kongresi, 1997-06-16, 1997-06-20, Van, Turkey, 1997. 25

10. Production of phenolics rich pregelatinized starch, BAP, Project Number: 2018-3-TP2-3051, 11000 TL, Manager, Continue... 100

9. In vitro studies on the functional properties of foods contain different types of resistant starch., BAP, Project Number: 2016-1-TP3-1397, 21000 TL, Manager, 2018,Completed. 100

8. Influence of citrus peel antioxidants on oil stability under deep-fat frying conditions, BAP, Project Number: 2015-TP3-1082, 15000 TL, Manager, 2018,Completed. 100

7. Effects of lignin complexed oligomeric and polymeric proanthocyanidins on the in vitro bile acid binding capacities of high dietary fiber food products , TÜBİTAK, Project Number: 213O248, 117000 TL, Manager, 2016,Completed. 100

6. DETERMINATION OF STARCH GELATINIZATION AND DIGESTIBILITY IN BREAD TYPES THAT HAVE SHORT BAKING TIME, BAP, Project Number: BAP-FBE GMB (MÇ) 2014-1 YL , 10000 TL, Manager, 2016,Completed. 100

5. -, BAP, Project Number: BAP-İTEAUM (KO) 2012-7 GP , 0 TL, Manager, 2015,Completed. 100

4. Production of reduced fat pogaca by using fat replacer, BAP, Project Number: BAP-MÜH F GMB (SS) 2010-3 A, 0 TL, Manager, 2012,Completed. 100

3. Determination of the functional food components-mediated physiological impacts of broad bean (Vicia faba L.) by using in vitro methods, TÜBİTAK, Project Number: 107O397, 0 TL, Manager, 2009,Completed. 100

2. --, BAP, Project Number: BAP-FBE GM(DG)2008-2YL, 0 TL, Manager, 2009,Completed. 100

1. Determination of the process parameters for the increasing the resistant starch content in canned legume , BAP, Project Number: BAP-MÜHFGM(SS) 2007-1, 0 TL, Manager, 2009,Completed. 100

7. , BAP, Project Number: , 16900 TL, Researcher, Continue... 50

6. UTILISATION OF WHEY PRODUCTS IN POGACA PRODUCTION, BAP, Project Number: 2017-1-AP3-2200, 16900 TL, Researcher, 2019,Completed. 50

5. --, BAP, Project Number: BAP- MÜH F EEMB (CÖ) 2013-1 GP, 0 TL, Researcher, 2014,Completed. 50

4. --, BAP, Project Number: BAP-ECZ F FM (MSS) 2010-3 GP, 0 TL, Researcher, 2013,Completed. 50

3. --, BAP, Project Number: BAP-MÜH F GM(HİE) 2007-1, 0 TL, Researcher, 2009,Completed. 50

2. --, BAP, Project Number: MF-GM-MT/2001-1, 0 TL, Researcher, 2002,Completed. 50

1. --, BAP, Project Number: MF GM (YÖ) 95/1, 0 TL, Researcher, 1996,Completed. 50

6. Özge DURKAN, In vitro studies on the effects of lignin and proanthocyanidins on bile acid binding of food samples, Others, Others, Completed. 0

5. Sevcan Kurtuluş, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

4. Demet Manap, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

3. Seher SERİN, Utilization of carbohydrate based fat replacers in pogaca production, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 0

2. Demet GÜZEL, Modification of legume starches to slowly digestible (SDS) and enzyme resistant starch (ERS), Graduate School of Natural and Applied Sciences, Mersin University, Completed. 0

1. Meryem ÇAKIR, Determination of starch gelatinization and digestibility in bread types that have short baking time, Others, Others, Completed. 200

2. Seher Serin Karayiğen, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 400

1. Sema Aydın, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 400

1. CODON, QUALITY ASSUARANCE AND SAFETY OF FOODS AND CROPS , ASSOCIATE EDITOR, E-ISSN : 1757-837X, 2021-12-01 - Continue. 2000

2. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , PUBLICATION BOARD MEMBER, ISSN : 1757-837X, E-ISSN : 1757-8361, 2017-04-20 - Continue. 500

3. WAGENINGEN ACADEMIC, QUALITY ASSURANCE AND SAFETY OF CROPS AND FOODS , EDITORIAL BOARD MEMBER, - Continue. 0

1. FOOD CHEMISTRY , [ 2014 : 1 ] [ 2013 : 1 ] . 10

2. FOOD RESEARCH INTERNATIONAL , [ 2016 : 3 ] . 15

3. FOOD TECHNOLOGY AND BIOTECHNOLOGY , [ 2015 : 1 ] [ 0 : 0 ] . 5

4. FOOD AND BIOPRODUCTS PROCESSING , [ 2015 : 1 ] . 5

5. INTERNATIONAL JOURNAL OF FOOD STUDIES , [ 2016 : 1 ] [ 2017 : 3 ] . 16

6. INTERNATIONAL JOURNAL OF FOOD STUDIES , [ 2015 : 2 ] . 8

7. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , [ 2013 : 3 ] [ 2012 : 2 ] [ 2011 : 1 ] [ 2010 : 2 ] [ 2009 : 2 ] [ 2008 : 3 ] . 65

8. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , [ 2016 : 1 ] [ 2017 : 1 ] . 10

9. JOURNAL OF CEREAL SCIENCE , [ 2016 : 2 ] [ 2017 : 1 ] . 15

10. JOURNAL OF CEREAL SCIENCE , [ 2015 : 2 ] [ 2008 : 1 ] . 15

11. JOURNAL OF FOOD ENGINEERING , [ 2006 : 5 ] [ 2007 : 1 ] [ 2010 : 1 ] [ 2017 : 2 ] . 45

12. JOURNAL OF FOOD PROCESSING AND PRESERVATION , [ 2016 : 1 ] . 5

13. JOURNAL OF FOOD QUALITY , [ 2016 : 1 ] . 5

14. PLANT FOODS FOR HUMAN NUTRITION , [ 2018 : 2 ] . 10

15. QUALITY ASSUARANCE AND SAFETY OF CROPS AND FOODS , [ 2016 : 1 ] . 5

16. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , [ 2015 : 2 ] . 10

17. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , [ 2017 : 3 ] . 15

18. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , [ 2018 : 1 ] . 5

19. TURKISH JOURNAL OF AGRICULTURE - FOOD SCIENCE AND TECHNOLOGY , [ 2015 : 1 ] . 5

1. Department of Food Science and Human Nutrition, Iowa State University, Ames IA, USA , 2004-05-16 - 2006-06-12, Ames, IA, United States of America.

1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA , 2007-06-12 - 2007-08-28, Iowa, United States of America.