Assoc. Prof. MERYEM G&#214;KSEL SARA&#199;

Harran Tarım ve Gıda Bilimleri Dergisi , vol.28, no.2, pp.258-266, 2024 (TRDizin)

8. Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods

International Journal of Food Engineering , vol.20, no.6, pp.451-461, 2024 (SCI-Expanded, Scopus)

9. Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , pp.1-10, 2024 (SCI-Expanded)

10. Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions

GÖKSEL SARAÇ M., ASLAN TÜRKER D., DOĞAN M.

International Dairy Journal , vol.148, 2024 (SCI-Expanded)

11. Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , vol.38, no.2, pp.331-344, 2023 (TRDizin)

12. Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface

ASLAN TÜRKER D., Saraç M., DOĞAN M.

Journal of Food Process Engineering , vol.46, no.9, 2023 (SCI-Expanded)

13. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

ASLAN TÜRKER D., GÖKSEL SARAÇ M., Dogan M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.675-684, 2023 (SCI-Expanded, Scopus)

14. Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi

Harran Tarım ve Gıda Bilimleri Dergisi , 2022 (Peer-Reviewed Journal)

15. Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

Yalçınçıray Ö., Hastaoğlu E., Göksel Saraç M., Can Ö. P.

International Journal of Food Engineering , vol.18, no.12, pp.761-773, 2022 (SCI-Expanded, Scopus)

16. Farklı kurutma yöntemleri ile elde edilmiş peynir tozlarının ısıl işlem görmüş sucukların kalite ve duyusal özelliklerine olan etkisinin incelenmesi

Harran Tarım ve Gıda Bilimleri Dergisi , vol.26, no.2, pp.244-253, 2022 (Peer-Reviewed Journal)

17. Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques

GÖKSEL SARAÇ M., Dedebaş T., HASTAOĞLU E., ARSLAN E.

International Journal of Gastronomy and Food Science , vol.27, 2022 (SCI-Expanded, Scopus)

18. Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi

ASLAN TÜRKER D., GÖKSEL SARAÇ M., YETİMAN A. E., DOĞAN M.

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , vol.36, no.2, pp.165-176, 2021 (Peer-Reviewed Journal)

19. Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology

European Food Research and Technology , vol.247, no.10, pp.2545-2556, 2021 (SCI-Expanded, Scopus) Sustainable Development

20. Mor ve Turuncu Tatlı Patates Diyet Lif Konsantrelerinin Sucukta Kullanım Olanaklarının Araştırılması

GÖKSEL SARAÇ M., HASTAOĞLU E., DİNÇEL B., CAN Ö. P.

Turkish Journal of Agriculture - Food Science and Technology , vol.9, no.9, pp.1679-1685, 2021 (Peer-Reviewed Journal)

21. Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.17, no.9, pp.715-725, 2021 (SCI-Expanded)

22. Yağ Türünün Bir Fonksiyonu Olarak Lesitin Adsorbe Edilmiş Yağ/Su Emülsiyonlarının Ara Yüzey Reolojik Özellikleri

Göksel Saraç M., Doğan M.

Akademik Gıda , vol.19, no.2, pp.159-168, 2021 (Peer-Reviewed Journal)

23. Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach

GÖKSEL SARAÇ M.

JOURNAL OF TEXTURE STUDIES , vol.52, no.3, pp.368-379, 2021 (SCI-Expanded)

24. Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Journal Of Food Processing And Preservation , vol.45, no.6, pp.15520, 2021 (SCI-Expanded, Scopus)

25. Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert

Göksel Saraç M., Aslan D., Doğan M.

European Food Research And Technology , vol.247, no.2, pp.453-464, 2021 (SCI-Expanded, Scopus)

26. Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi

GÖKSEL SARAÇ M.

Çukurova Tarım ve Gıda Bilimleri Dergisi , vol.1, 2021 (Peer-Reviewed Journal)

27. TİCARİ ÖNEME SAHİP TOZ SÜT ÜRÜNLERİNİN MORFOLOJİK YAPISI VE TOZ AKIŞ ÖZELLİKLERİNİN BELİRLENMESİ

GIDA , vol.46, no.1, pp.119-133, 2021 (Peer-Reviewed Journal)

28. Farklı Aromatik Bitkilerle Marine Edilip Vakumlanarak Saklanan Dana EtlerininBazı Özelliklerinin İncelenmesi

Şeker İ. T., Hastaoğlu E., Göksel Saraç M.

Türk Turizm Araştırmaları Dergisi , vol.4, no.3, pp.2087-2101, 2020 (TRDizin)

29. Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface

DOĞAN M., GÖKSEL SARAÇ M., ASLAN TÜRKER D.

Journal of Food Engineering , vol.275, 2020 (SCI-Expanded)

30. TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU

GÖKSEL SARAÇ M., DEDEBAŞ T.

GIDA , vol.44, no.6, pp.1221-1135, 2019 (Peer-Reviewed Journal)

31. Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties

DOĞAN M., Asian D., Gurmeric V., Ozgur A., Sarac M.

POWDER TECHNOLOGY , vol.344, pp.222-232, 2019 (SCI-Expanded)

32. The Effects of Nisin and Natamycin on the Microbiological, Chemical and Sensorial Qualities of Meatballs

Hastaoğlu E., Göksel Saraç M., Keskin Z. S., Yozgat F.

Cumhuriyet Science Journal , vol.38, no.4, pp.845-855, 2017 (Peer-Reviewed Journal)

33. Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses

DOĞAN M., GÖKSEL SARAÇ M., TOKER Ö. S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, pp.1031-1039, 2017 (SCI-Expanded, Scopus)

34. Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties

DOĞAN M., GÖKSEL SARAÇ M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.8, pp.1331-1342, 2016 (SCI-Expanded) Sustainable Development

35. A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach

DOĞAN M., Aslan D., Aktar T., GÖKSEL SARAÇ M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.242, no.6, pp.953-966, 2016 (SCI-Expanded, Scopus)

36. Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index

Karaman S., Kesler Y., GÖKSEL SARAÇ M., DOĞAN M., Kayacier A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.17, no.8, pp.1655-1667, 2014 (SCI-Expanded)

37. Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

DOĞAN M., Toker O. S., Aktar T., Goksel M.

FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, pp.783-794, 2013 (SCI-Expanded)

38. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

Goksel M., DOĞAN M., Toker O. S., Ozgen S., SARIOĞLU K., Oral R. A.

FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.1, pp.259-271, 2013 (SCI-Expanded, Scopus)

39. Prediction of rheological parameters of model instant hot chocolate beverage by adaptive neuro fuzzy inference system

Toker O. S., DOĞAN M., Goksel M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , vol.67, no.1, pp.22-25, 2012 (SCI-Expanded)

40. Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

DOĞAN M., Toker O. S., Goksel M.

FOOD BIOPHYSICS , vol.6, no.4, pp.512-518, 2011 (SCI-Expanded)

41. Beslenmemizde Çikolatanın Rolü Ve Çikolata Üretiminde Kullanılan Ambalaj Materyalleri

Packworld , vol.71, pp.136-142, 2009 (Non Peer-Reviewed Journal)

Papers Presented at Peer-Reviewed Scientific Conferences 61

1. EFFECT OF SUNFLOWER OİL ON QUALİTY PARAMETERS DURİNG DEEP-FRYİNG OF SCHNİTZEL COATED WİTH OLEASTER SEED FLOUR AND CORN FLOUR

DEDEBAŞ T., CAN Ö. P., GÖKSEL SARAÇ M.

VI. Bilsel Uluslararası Kibyra Bilimsel Araştırmalar Kongresi, Turkey, 13 - 14 December 2025, pp.819-826, (Full Text)

2. DETERMİNATİON OF QUALİTY CHARACTERİSTİCS OF PİNEAPPLE SEED OİL

VI. Bilsel Uluslararası Kibyra Bilimsel Araştırmalar Kongresi, Turkey, 13 - 14 December 2025, pp.814-818, (Full Text)

3. THE EFFECT OF HEMP POWDER ON YOGURT QUALITY PARAMETERS

CAN Ö. P., GÖKSEL SARAÇ M., DEDEBAŞ T.

INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Cyprus (Kktc), 27 - 29 November 2025, pp.1904-1911, (Full Text)

4. THE EFFECT OF BITTER LUPIN (LUPINUS ALBUS) ADDITION ON THE PHYSICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF BEEF MEATBALLS

CAN Ö. P., GÖKSEL SARAÇ M., DEDEBAŞ T.

INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Cyprus (Kktc), 27 - 29 November 2025, pp.1894-1903, (Full Text)

5. THE EFFECT OF FRYING SQUID COATED WITH CHERRY SEED FLOUR IN DIFFERENT OILS ON OIL QUALITY AND SQUID CHARACTERISTICS

International Congress on Advanced Research and Applications-III, Sivas, Turkey, 27 - 29 November 2025, pp.329-335, (Full Text)

6. The Effect of Sour Cherry Seed Flour and Corn Flour Addition on The Quality and Sensory Properties of Non-Fat Chicken Patties: TOPSİS Technique Application

saçlı s., karakuş p., ışıktepe s., GÖKSEL SARAÇ M.

International Congress on Advanced Research and Applications-III, Sivas, Turkey, 27 - 29 November 2025, pp.336-343, (Full Text)

7. PRODUCTION AND CHARACTERIZATION OF CRACKERS ENRICHED WITH MACHA, PSYLLIUM, AND MADIMAK POWDERS

ICONFOOD'25 4th INTERNATIONAL CONGRESS on FOOD RESEARCHES, Turkey, 16 October 2025, pp.1087-1094, (Full Text)

8. THE EFFECT OF ACIDIZERS ON THE MICROBIOLOGICAL, PHYSICOCEMICAL AND SENSORY PROPERTIES OF LOR CHEESE PRODUCED FROM WHEY

CAN Ö. P., GÖKSEL SARAÇ M., HASTAOĞLU E.

INTERNATIONAL MULTIDISCIPLINARY SCIENTIFIC RESEARCH CONGRESS, Sivas, Turkey, 4 - 06 July 2025, vol.3, pp.162-167, (Full Text)

9. NEW GENERATION DECONTAMINATION METHODS IN FOODS: SAFE AND SUSTAINABLE APPROACHES

CAN Ö. P., GÖKSEL SARAÇ M., HASTAOĞLU E.

INTERNATIONAL MULTIDISCIPLINARY SCIENTIFIC RESEARCH CONGRESS, Sivas, Turkey, 4 - 06 July 2025, vol.3, pp.117-128, (Full Text)

10. INVESTIGATION OF THE UTILIZATION POSSIBILITIES OF DUCKWEED (Lemna minor) AS A NEW PROTEIN SOURCE

DEDEBAŞ T., GÖKSEL SARAÇ M.

17th INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Prag, Czech Republic, 3 - 07 May 2025, pp.459-464, (Full Text)

11. PROPERTIES AND USES OF THE HERB CURMEN (Allium scorodoprassum L.), KNOWN AS WILD GARLIC

GÖKSEL SARAÇ M., DEDEBAŞ T.

17th INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Prag, Czech Republic, 3 - 07 May 2025, pp.465-469, (Full Text)

12. ANALYTICAL METHODS IN DISCRIMINATION OF FAKE OILS FOUND IN FOODS: NUCLEAR RESONANCE SPECTROSCOPY (NMR)

CAN Ö. P., GÖKSEL SARAÇ M., DEDEBAŞ T.

International Scientific Research And Innovation Congress-2, Adana, Turkey, 16 - 18 December 2024, pp.1304-1308, (Full Text)

13. Sensory Effects of Pre-Marnating With Rosemary Oil on Bried Squid During Storage; Topsis Application

International Scientific Research And Innovation Congress-2, Adana, Turkey, 16 - 18 December 2024, pp.1294-1303, (Full Text)

14. INVESTIGATION OF PLANT-BASED MILK PRODUCTION FROM LUPINE (TERMIYE)

GANUD-6 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, Turkey, 20 - 21 November 2024, (Full Text)

15. EFFECT OF OKRA AND CORIANDER SEED FLOURS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF GLUTEN-FREE COOKIES

BEKCİ H., DEDEBAŞ T., GÖKSEL SARAÇ M.

GANUD-6 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 20 - 21 November 2024, (Full Text)

16. Effects of Essential Oils on Cancer and Their Mechanisms of Action

8TH INTERNATIONAL CONFERENCE ON GLOBAL PRACTICE OF MULTIDISCIPLINARY SCIENTIFIC STUDIES, Dubai, United Arab Emirates, 25 - 29 September 2024, (Full Text)

17. INVESTIGATION OF THE USE POSSIBILITIES OF COLD PLASMA TECHNOLOGY IN THE FOOD INDUSTRY

2.Bilsel Uluslararası Kibyra Bilimsel Araştırmalar Kongresi, Turkey, 20 - 21 July 2024, (Full Text)

18. Fat Substitutes In Food Formulations

ISPEC 16th INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Cyprus (Kktc), 1 - 02 June 2024, (Full Text)

19. The Importance Of Some Commercially Essential And Seed Oils

DEDEBAŞ T., GÖKSEL SARAÇ M.

ISPEC 16th INTERNATIONAL CONFERENCE ON ENGINEERING & NATURAL SCIENCES, Cyprus (Kktc), 1 - 02 June 2024, (Full Text)

20. EVALUATION OF COLD PRESS OIL WASTES

INTERNATIONAL CONGRESS ON ADVANCED RESEARCH AND APPLICATIONS, Turkey, 1 - 02 December 2023, (Full Text)

21. USE POSSIBILITIES OF DIFFERENT CEREAL FLOURS IN VEGAN 146 MEATBALL PRODUCTION

DEDEBAŞ T., GÖKSEL SARAÇ M.

INTERNATIONAL CONGRESS ON ADVANCED RESEARCH AND APPLICATIONS, Turkey, 01 December 2023 - 02 January 2024, (Full Text)

22. GIDALARDA TEKNOLOJİK İYİLEŞTİRME VE BESİNSEL ZENGİNLEŞTİRME: ÇEKİRDEK UNU İLAVESİ

5th International Black Sea Modern Scientific Research Congress, Turkey, 8 - 10 November 2023, (Full Text)

23. Pistacia terebinthus TOHUMUUNUN KURABİYELERİN FİZİKSEL, DOKUSEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ

5th International Black Sea Modern Scientific Research Congress, Turkey, 8 - 10 November 2023, (Full Text)

24. FARKLI SÜTLERE İLE HAZIRLANAN MATCHA LATTELERİN DUYUSAL DEĞERLENDİRMESİ: SAW UYGULAMASI

International Conference on Gastronomy, Nutrition and Dietetics-V, Turkey, 11 - 13 November 2023, (Full Text)

25. GÖRSEL ETKİLERİNİN YANINDA BESİNSEL FAYDALARI; YENİLEBİLİR ÇİÇEKLER

Tavmaşat T., GÖKSEL SARAÇ M.

International Conference on Gastronomy, Nutrition and Dietetics-V, Turkey, 11 - 13 November 2023, (Full Text)

26. BİTKİ BAZLI SÜTLER SÜT İKAMESİ Mİ?

2nd International Congress on Food Researches, Turkey, 16 - 18 October 2023

27. SİYAH VE BEYAZ PİRİNÇ SÜTLERİNİN VEGAN MUFFİN KEKTE KULLANIM OLANAKLARININ TEKSTÜREL VE DUYUSAL AÇIDAN İNCELENMESİ

Tavmaşat T., GÖKSEL SARAÇ M.

2nd International Congress on Food Researches, Turkey, 16 - 18 October 2023, (Full Text)

28. Bitkisel Kaynaklardan Taklit Hayvansal Yağ Üretimi

GÖKSEL SARAÇ M., HASTAOĞLU E., CAN Ö. P.

Internatıonal Congress On Food Researches, Sivas, Turkey, 14 October 2022, pp.69-75, (Full Text)

29. Importance and Role of Volatıle Oıls And Theır Encapsulated Forms In Packagıng Technology

Dedebaş T., Göksel Saraç M.

Agro Internatıonal Conference On Agrıculture , Puta, Azerbaijan, 4 - 06 July 2022, pp.172-177, (Full Text)

30. . Tuzsuz Beyaz Peynirin Nane Uçucu Yağı Ve Peynir Altı Suyu Proteini İle Kaplanması ve Ürün Özelliklerinin Belirlenmesi

Uzundağ D., Can Ö. P., Göksel Saraç M.

Cukurova 8th Internatıonal Scıentıfıc Researches Conference, Adana, Turkey, 15 April - 17 September 2022, pp.575-585, (Full Text)

31. YAŞLANMA SÜRECİNDE KOLAJEN İÇERİKLİ BESLENMENİN ÖNEMİ

HASTAOĞLU E., GÖKSEL SARAÇ M.

1. INTERNATIONAL CONGRESS OF GERONTOLOGY, Sivas, Turkey, 18 March 2022, pp.152-156, (Full Text)

32. Yutma Güçlüğü Çeken Yaşlılar İçin 3d Yazıcılar İle Alternatif Gıda Üretimi

Göksel Saraç M., Can Ö. P.

1st Internatıonal Congress Of Gerontology, Sivas, Turkey, 18 - 20 March 2022, pp.135-140, (Full Text)

33. Farklı Yöntemler ile Elde Edilmiş Sumak (Rhus coriaria L.) Yağının Özellikleri

DEDEBAŞ T., GÜNER S., GÖKSEL SARAÇ M., EKİZ ÜNSAL T.

International Online Conferences on Engineering and Natural Science, Turkey, 05 July 2021, pp.147, (Full Text)

34. The Use Of Acoustic Method In Determining The Textural Properties Of Foods

Göksel Saraç M., Dedebaş T.

3rd International Conference on Food, Agriculture and Veterinary , İzmir, Turkey, 19 - 20 June 2021, pp.708-714, (Full Text)

35. Investigation of gluten-free cake production from poppy seed (Papaver somniferum L.) pulp: TOPSİS application

Dedebaş T., Göksel Saraç M.

2. International Conference on Raw Material to Processed Foods, 3 - 04 June 2021, pp.15-25, (Full Text) Sustainable Development

36. Mor ve Turuncu Renkli Tatlı Patateslerden Nişasta Üretim Olanaklarının Araştırılması

GÖKSEL SARAÇ M., DİNÇEL B., HASTAOĞLU E., KARAOĞLAN H. A.

International Congress on Sciences and Engineerıng for Sustainability 2021, İstanbul, Turkey, 16 April 2021, pp.153-154, (Summary Text)

37. LAVANTANIN SİVAS EKOLOJİK ŞARTLARINDA UÇUCU YAĞ ORANI VE KOMPOZİSYONUNUN BELİRLENMESİ

DİNÇEL B., GÖKSEL SARAÇ M., HASTAOĞLU E.

ANKARA INTERNATIONAL CONGRESS ON SCIENTIFIC RESEARCHES, 4 - 06 October 2019, (Full Text)

38. Interfacial behavior of casein-inulin interactions at the oil and water interfaces

ASLAN D., DOĞAN M., GÖKSEL SARAÇ M.

XIIIth International Conference of Food Pyhsicist, 23 - 25 October 2018, (Full Text)

39. RHEOLOGICAL PROPERTIES OF MELLORINE PRODUCED WITH MONO,-DIGLYCERIDES FROM RENDERING WASTE OIL

XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)

40. INTERFACIAL RHEOLOGICAL PROPERTIES OF MONO-,DIGLYCERIDES PRODUCED FROM RENDERING WASTE OIL IN OIL/WATER INTERFACE

DOĞAN M., GÖKSEL SARAÇ M., ASLAN D.

XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)

41. INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER

XIIIth International Conference of Food Pyhsicists, 23 - 25 October 2018, (Summary Text)

42. Protein ve diyet lifi interaksiyonlarının su/yağ ara yüzeyindeki interfacial reolojik özelliklerinin belirlenmesi

ASLAN D., GÖKSEL SARAÇ M., DOĞAN M.

3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018, (Full Text)

43. Kalsiyum Karbonat-Emülgatör Etkileşiminin Ayçiçek Yağı-Su Ara Yüzeyinde Reolojik Değerlendirilmesi

GÖKSEL SARAÇ M., ASLAN D., DOĞAN M.

3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018

44. Effects of Madimak (Polygonum cognatum Meissn) on the Microbiological, Chemical and Sensorial Qualities of the Meatball. International Conference on Innovative Engineering Applications

GÖKSEL SARAÇ M., HASTAOĞLU E.

International Conference of Innovative Engineering Application, 20 - 22 September 2018, (Full Text)

45. AKASYA ZAMKI MİKROENKAPSÜLASYONU İLE ELDE EDİLEN YÜZEY AKTİF MADDELERİN REOLOJİK ÖZELLİKLERİ

HASTAOĞLU E., GÖKSEL SARAÇ M., DİNÇEL B.

İç Anadolu Bölgesi 3.Tarım ve Gıda Kongresi, 26 - 28 October 2017, (Summary Text)

46. Production Techniques of Madimak Tea (Polygonum cognatum Meissn)

International Congress on Medicinal and Aromatic Plants, 9 - 12 May 2017, (Summary Text)

47. Effects of Nisin and Natamycin on Microbiological and Physiochemical Qualities of Meatball Supplied From Yildizeli Sivas

HASTAOĞLU E., GÖKSEL SARAÇ M., KESKİN Z. S., YOZGAT F.

International Congress On Advances In Veterinary Sciences & Technics | ICAVST 2016, 27 October 2015 - 29 October 2016, (Summary Text)

48. Investigation of the Interaction between Flow and Physicochemical Properties of Different Food Fibers

DOĞAN M., ÖZGÜR A., ASLAN D., GÖKSEL SARAÇ M.

18th World Congress of Food Science and Technology/ Dublin, 21 - 25 August 2016, (Summary Text)

49. The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect

DOĞAN M., ASLAN D., ÖZGÜR A., GÖKSEL SARAÇ M.

18th World Congress of Food Science and Technology/ Dublin, 21 - 25 August 2016, (Summary Text)

50. Obtaining Monoglycerides by Enzymatic Esterification from Rendering Waste Oil

18th World Congress of Food Science and Technology/ Dublin, 21 - 25 August 2016, (Summary Text)

51. Rheological Behavior of Tomato Ketchup The Effect Stone Pear Dietary Fiber Concentration and Temperature