Bildiriler
- Gıdalarda Akrilamid28.04.2015 - 28.04.2015Özet bildiriUlusalTürkçeİç Anadolu Bölgesi 2. Tarım ve Gıda KongresiCEYLAN Huriye Gözde,DEMİR GüldenDoğal Tatlandırıcı: Stevia28.04.2015 - 28.04.2015Özet bildiriUlusalTürkçeİç Anadolu Bölgesi 2. Tarım ve Gıda KongresiDEMİR Gülden,CEYLAN Huriye GözdeThe Effect of Onion Skin Powder on the Quality of Raw and Cooked Chicken Meat Patties23.08.2017 - 23.08.2017Tam metin bildiriUluslararasıİngilizceIV. International Multidisciplinary Congress of Eurasia (IMCOFE)KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttps://www.imcofe.orgSığır Etinin Emülsiyon Özellikleri Üzerinde Öğütülmüş Bezelye ve pH’nın Etkisi26.10.2017 - 26.10.2017Özet bildiriUlusalTürkçeİç Anadolu Bölgesi 3. Tarım ve Gıda KongresiKURT Şükrü,CEYLAN Huriye Gözdehttp://www.targid.org/Some microbiological properties of yayik butters produced from goats’ and cows08.11.2018 - 08.11.2018Tam metin bildiriUluslararasıİngilizce6th International GAP Engineering Conference – GAP2018CEYLAN Huriye Gözde,YILDIZ AKGÜL Filiz,YILDIRIM Ali,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2021.105229Color properties of Sanlıurfa sadeyagi (Urfa yagi) produced from ewes’ and cows’ milk08.11.2018 - 08.11.2018Tam metin bildiriUluslararasıİngilizce6th International GAP Engineering Conference – GAP2018YOKUŞ Dilek,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2021.105229The effect of onion skin powder on the physical, chemical, color and sensory properties of beef patties24.04.2019 - 24.04.2019Tam metin bildiriUluslararasıİngilizce1st International Erciyes Agriculture, Animal & Food Sciences Conference (AGANFOS®2019)KURT Şükrü,CEYLAN Huriye Gözde,CELLATOĞULLARI TubaDevelopment of edible films based on pea protein isolate enriched with essential oil of Pinus pinaster resin16.10.2024 - 16.10.2024Tam metin bildiriUluslararasıİngilizceICONFOOD’24 3rd International Congress on FoodCEYLAN Huriye Gözdechrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://iconfood.cumhuriyet.edu.tr/duyurudosya/18_kongre_tam_metin_kitabi_yayinlanmistir.pdfFabrication of Bio-Based Films from Mucilages of Psyllium Seeds and Seaweed19.09.2025 - 19.09.2025Özet bildiriUluslararasıTürkçeASES IV. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY CONGRESSCeylan Huriye Gözde,Silva Sara,Pintado Maria Manuelahttps://asescongress.com/gidatarimveveterinerlikkongresi/#kurullarPea Protein-Fenugreek Seed Mucilage Films Incorporating Lemongrass Essential Oil Nanoemulsions: Effects of Processing Methods and Concentration17.10.2025 - 17.10.2025Özet bildiriUluslararasıTürkçe4th International Food Research Congress (ICONFOOD’25)Konuk Takma Dilara,Ceylan Huriye Gözde
Makaleler
- Geleneksel olarak üretilen Adıyaman peynirinin bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi2.2019HakemliÖzgün MakaleUlusalTürkçeADYÜTAYAM2667-4092CEYLAN Huriye Gözde,DEMİR Tuba,KURT ŞükrüAdıyaman’da satışa sunulan çiğköftelerin mikrobiyolojik kalitesi12.2019HakemliÖzgün MakaleUlusalTürkçeADYÜTAYAM2667-4092KURT Şükrü,CEYLAN Huriye Gözde,FENER MÜGEEvolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookies3.2017HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Engineering02608774YILDIZ Huriye Gözde,PALAZOĞLU Tunç Koray,MİRAN Welat,KOCADAĞLI Tolgahan,GÖKMEN Vuralhttp://linkinghub.elsevier.com/retrieve/pii/S0260877416304010Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 içeren yenilebilir filmlerin karakterizasyonu4.2022HakemliÖzgün MakaleUlusalTürkçeAdıyaman Üniversitesi Mühendislik Bilimleri Dergisi2149-0309CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.54365/adyumbd.1073615Optimisation and characterisation of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese11.2022HakemliÖzgün MakaleUluslararasıİngilizceInternational Dairy Journal0958-6946CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2022.105443New bioactive edible packing systems: Synbiotic edible films/coatings as carries of probiotics and prebiotics1.2023HakemliDerleme MakaleUluslararasıİngilizceFood and Bioprocess Technology1935-5130CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1007/s11947-022-02983-1Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese12.2023HakemliÖzgün MakaleUluslararasıİngilizcePackaging Technology and Science0894-3214CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1002/pts.2771Effects of scalding parameters and ripening on the chemical, textural and microstructural properties of Urfa cheese4.2021HakemliÖzgün MakaleUluslararasıİngilizceJournal of Agricultural Sciences1391-9318ATASOY Ahmet Ferit,ÇİÇEK Mehmet,CEYLAN Huriye Gözde,HAYALOĞLU Ali Adnanhttp://dx.doi.org/10.15832/ankutbd.605018Determination of quality properties of traditional Adıyaman cheese produced from sheep milk4.2022HakemliÖzgün MakaleUlusalİngilizceAdıyaman Üniversitesi Mühendislik Bilimleri Dergisi2149-0309EREN KARAHAN Leyla,ÇELİKEL GÜNGÖR Aslı,AKIN Musa Serdar,AKIN Mutlu Buket,CEYLAN Huriye Gözdehttp://dx.doi.org/10.54365/adyumbd.1056919Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk3.2024HakemliÖzgün MakaleUluslararasıİngilizceInternational Dairy Journal1879-0143CEYLAN Huriye Gözde,TOKGÖZ Mine,YILDIZ AKGÜL Filiz,ATASOY Ahmet Ferithttp://dx.doi.org/10.1016/j.idairyj.2023.105859Sodium caseinate-based edible bioactive films with psyllium (Plantago ovata) mucilage powder and probiotic Saccharomyces boulardii8.2024HakemliÖzgün MakaleUluslararasıİngilizceKSU Journal of Agriculture and Nature2619-9149CEYLAN Huriye Gözde,ASLAN KAYA Dilek,ATASOY Ahmet Ferithttp://dx.doi.org/10.18016/ksutarimdoga.vi.1325976Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract1.2024HakemliÖzgün MakaleUlusalİngilizceHarran Tarım ve Gıda Bilimleri Dergisi2587-1358CEYLAN Huriye Gözdehttps://dergipark.org.tr/tr/pub/harranziraat/issue/87377/1500168Sustainable and UV blocking edible films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract2.2025HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Measurement and Characterization2193-4126İSLAMOĞLU Ahmet Furkan,CEYLAN Huriye Gözde,POLAT Zahide,ATASOY Ahmet Ferithttps://doi.org/10.1007/s11694-024-03013-8Bio-composite films based on soy protein and seaweed (Chondrus crispus) mucilage enriched with Pistacia terebinthus essential oil: Effects of the coating on the properties of fresh cheese1.2025HakemliÖzgün MakaleUluslararasıİngilizceAlgal Research2211-9264CEYLAN Huriye Gözde,POLAT Zahide,ATASOY Ahmet Ferithttps://doi.org/10.1016/j.algal.2024.103864Enhancement of properties of seaweed-based films by fatty acid incorporation: Preservation potential for cherry tomatoes8.2025HakemliÖzgün MakaleUluslararasıİngilizceAlgal Research2211-9264POLAT Zahide,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttps://doi.org/10.1016/j.algal.2025.104159Emulsion properties of beef as affected by pH and ionic strength of pea solution1.2017HakemliÖzgün MakaleUluslararasıİngilizceCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY2066-6845KURT Şükrü,CEYLAN Huriye Gözdehttp://chimie-biologie.ubm.ro/carpathian_journal/index.htmlEffects of olive leaf extract on the oxidation stability and microbiological quality of dry fermented sausage (sucuk)1.2017HakemliÖzgün MakaleUluslararasıİngilizceCarpathian Journal of Food Science and Technology2066-6845KURT Şükrü,CEYLAN Huriye Gözdehttp://chimie-biologie.ubm.ro/carpathian_journal/index.htmlModel system evaluation of the effects of pea and pH on the emulsion properties of beef1.2018HakemliÖzgün MakaleUluslararasıİngilizceSouth African Journal of Animal Science0375-1589KURT ŞÜKRÜ,CEYLAN HURİYE GÖZDEhttps://journals.co.za/doi/abs/10.4314/sajas.v48i2.12Effects of flaxseed and pH on the emulsion properties of beef by using a model system2.2018HakemliÖzgün MakaleUlusalİngilizceTurkish Journal of Agriculture - Food Science and Technology2148-127XKURT Şükrü,CEYLAN Huriye GözdeEffects of partial substitution of goat’s milk for sheep’s milk, cured scalding and dry salting on proteolysis in Urfa cheese10.2019HakemliÖzgün MakaleUluslararasıİngilizceJournal of Food Processing and Preservation0145-8892ATASOY Ahmet Ferit,HAYALOĞLU Ali Adnan,CEYLAN Huriye Gözdehttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14157The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage12.2019HakemliÖzgün MakaleUluslararasıİngilizceACTA ALIMENTARIA0139-3006KURT Şükrü,CEYLAN Huriye Gözde,AKKOÇ Ayşehttps://akjournals.com/view/journals/066/48/4/article-p423.xmlThe effects of sausage casing with potassium sorbate on colour, microbiological properties and formation of biogenic amines of dry fermented sausage (sucuk)1.2019HakemliÖzgün MakaleUluslararasıİngilizceCARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY2066-6845KURT Şükrü,CEYLAN Huriye Gözdechrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://chimie-biologie.ubm.ro/carpathian_journal/Papers_11(1)/CJFST11(1)2019_15.pdfThe effects of plant fibers on improving the properties of meat emulsion4.2020HakemliÖzgün MakaleUluslararasıİngilizceJournal of the Hellenic Veterinary Medical Society1792-2720KURT Şükrü,CEYLAN Huriye Gözdehttps://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/24168Development and characterization of innovative bio-based edible films supplemented with cell-free supernatant and whole-cell postbiotic of Lactobacillus gasseri10.2024HakemliÖzgün MakaleUluslararasıİngilizceFood Bioscience2212-4292CEYLAN Huriye Gözdehttp://dx.doi.org/10.1016/j.fbio.2024.104825Probiotic edible films supplemented with psyllium (Plantago ovata) mucilage containing Lacticaseibacillus rhamnosus GG: Coating for fresh apple slices2.2025HakemliÖzgün MakaleUluslararasıİngilizceFood and Bioprocess Technology1935-5130ASLAN KAYA Dilek,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttp://dx.doi.org/10.1007/s11947-024-03556-0Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters3.2020HakemliÖzgün MakaleUlusalİngilizceInternational Journal of Agriculture, Environment and Food Sciences2602-246XYILDIZ AKGÜL Filiz,CEYLAN Huriye Gözde,ATASOY Ahmet Ferithttps://dergipark.org.tr/tr/doi/10.31015/jaefs.2020.1.2
Atıflar
- Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookiesMAKALE242025-10-23 17:25:49Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum combined baking of cookiesUluslararasıİngilizceJournal of Food Engineering02608774YILDIZ Huriye Gözde,PALAZOĞLU Tunç Koray,MİRAN Welat,KOCADAĞLI Tolgahan,GÖKMEN Vuralhttp://linkinghub.elsevier.com/retrieve/pii/S0260877416304010
Oluşturulma26 Ağustos 2014 13:19Görüntülenme154
Bağlantılar
Adıyaman Üniversitesi