GIDA MÜHENDISLIĞI BÖLÜMÜ - GÜNCEL YAYINLAR (2021)

1. Acan, B. G., Kilicli, M., Bursa, K., Toker, O. S., Palabiyik, I., Gulcu, M., Yaman, M., Gunes, R., Konar, N. 2021. Effect of grape pomace usage in chocolate spread 
2. 138, 110451.
3. Bursa, K., Toker, O. S., Palabiyik, I., Yaman, M., Kian-Pour, N., Konar, N., Kilicli, M. 2021. Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. LWT Food Science and Technology, 139, 110609.
4. Aksu, M. İ., Turan, E. 2021. Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-021-05044-1
5. İlkmen, H., Türken, N., Gulbandilar, A, (2021). Synthesis, characterization, antimicrobial and antifungal activity studies of two novel aminopyridine−sulfamoylbenzoic acid salts and their Cu(II) complexes. Journal of the Iranian Chemical Society. 1: 18.
6. Akman,H., and Karaduman,Y., 2021. Evaluating technological quality of cultivated Triticum species and relatives for wheat-based products and breeding programs. Journal of Cereal Science, 99 (2), 1-9. https://doi.org/10.1016/j.jcs.2021.103188.
7. Celikozlu, S., Gülbandılar, A. (2021). The Effects of university students' daily eating habits and physical activities on obesity incidence, Int J Agric For Life Sci 5(1): 45-49, e-ISSN: 2602-4381.  http://www.ijafls.org - http://dergipark.gov.tr/ijafls
8. Savaşlı, E., Önder, O., Dayıoğlu, R., Özen,D., Özdemir, S., Karaduman, Y., Ateş, Ö., Özsayın, M., 2021. Orta Anadolu Kuru Şartlarında Ekmeklik Buğdayda Optik Sensöre Dayalı Mevsim İçi Azotlu Gübre Kalibrasyon Optimizasyonu. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi (Turkish Journal of Agriculture- Food Science and Technology), 24 (1), 130-140. 10.18016/ksutarimdoga.vi.732913
9. Baycar, A., Konar, N., Goktas, H., Sagdıc, O., Polat, D. G. 2021. The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread. Food Science and Technology, http://dx.doi.org/10.1590/fst.66220 
10. Baycar, A., Konar, N., Poyrazoglu, E.S., Goktas, H., Sagdic, O. 2021. Using white spread and compound chocolate as phenolic compound delivering agent:A model study with black carrot extract. Journal of Food Processing and Preservation, e15392.
11.  Kiralan, S.S., Karagoz, S.G., Ozkan, G., Kiralan, M., Ketenoglu, O. 2021. Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation. Food Analytical Methods. DOI: 10.1007/s12161-020-01926-w
12. Mertoğlu K, Eskimez I, Polat M, Okatan V, Korkmaz N, Gulbandilar, A, Bulduk İ. (2021). Determınatıon of Antı-Microbial and Phyto-Chemical Characteristics of Some Blackberry Cultıvars. Fresenius Environmental Bulletin. 30 (02A/2021):1789.
13. Ketenoglu, O. 2021. Molecular distillation in the extraction, recovery and concentration of food molecules. In: Innovative Food Processing Technologies: A Comprehensive Review (eds. Muthukumarappan, K., Knoerzer, K.), Vol. 3, 1st Edition, pp. 122-134. Elsevier. doi: 10.1016/B978-0-08-100596-5.22996-X
14. Kiralan, M., Ketenoglu, O., Kiralan, S. S. 2021.  Trans Fatty Acids: Occurrence, Technical Aspects and Worldwide Regulations. In: Studies in Natural Products Chemistry (ed. Atta-ur-Rahman), Vol. 70. Elsevier. (IN PRESS)

Uluslararası Bilimsel Toplantılarda Sunulan ve Bildiri Kitabında (Proceedings) Basılan Bildiriler

1. Gülbandılar A, Güven K. (2021). Determınatıon of Some Physıcochemıcal, Sensory and Antımıcrobıal Propertıes of Tradıtıonal Tarhana Produced Usıng Hops (Humulus Lupulus L.), In Oral Presentatıon,2ND. Internatıonal Cukurova Agrıculture and Veterınary Congress January 4-5, 2021 / ADANA, TURKEY
2. Karaduman, Y., Akın, A., Yılmaz, E., Tunca, Z. Ş., Doğan, S., Belen, S., 2021. Ekmeklik Buğday Islah Programlarında Gluten kalitesinin Değerlendirilmesi-Sözlü Bildiri, Uluslararası Bilimsel Araştırmalar ve Yenilikçi Çalışmalar Sempozyumu, Özet Bildiriler Kitabı, 387-388, ISBN: 978‐625‐44365‐8‐1,  22-25 Şubat 2021, Bandırma , Türkiye.