Do&#231;. Dr. MERYEM G&#214;KSEL SARA&#199;

International Journal of Food Engineering , cilt.20, sa.6, ss.451-461, 2024 (SCI-Expanded)

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

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

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

ASLAN TÜRKER D., Saraç M., DOĞAN M.

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

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

Journal of Food Process Engineering , cilt.46, sa.9, 2023 (SCI-Expanded)

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 , cilt.249, sa.3, ss.675-684, 2023 (SCI-Expanded)

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

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

International Journal of Food Engineering , cilt.18, sa.12, ss.761-773, 2022 (SCI-Expanded)

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

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

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

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

European Food Research and Technology , cilt.247, sa.10, ss.2545-2556, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

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

Göksel Saraç M., Doğan M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.17, sa.9, ss.715-725, 2021 (SCI-Expanded)

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

GÖKSEL SARAÇ M.

JOURNAL OF TEXTURE STUDIES , cilt.52, sa.3, ss.368-379, 2021 (SCI-Expanded)

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

Journal Of Food Processing And Preservation , cilt.45, sa.6, ss.15520, 2021 (SCI-Expanded)

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

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

European Food Research And Technology , cilt.247, sa.2, ss.453-464, 2021 (SCI-Expanded)

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

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

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 , cilt.344, ss.222-232, 2019 (SCI-Expanded)

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 , cilt.243, sa.6, ss.1031-1039, 2017 (SCI-Expanded)

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.242, sa.8, ss.1331-1342, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

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 , cilt.242, sa.6, ss.953-966, 2016 (SCI-Expanded)

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 , cilt.17, sa.8, ss.1655-1667, 2014 (SCI-Expanded)

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 , cilt.6, sa.3, ss.783-794, 2013 (SCI-Expanded)

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 , cilt.6, sa.1, ss.259-271, 2013 (SCI-Expanded)

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 , cilt.67, sa.1, ss.22-25, 2012 (SCI-Expanded)

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 , cilt.6, sa.4, ss.512-518, 2011 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

The influence of anti-caking agents on powder flow properties of ready-to-drink coffee during storage

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

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.28, sa.2, ss.258-266, 2024 (Hakemli Dergi)

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

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , cilt.38, sa.2, ss.331-344, 2023 (Hakemli Dergi)

Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi

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

Harran Tarım ve Gıda Bilimleri Dergisi , 2022 (Hakemli Dergi)

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 , cilt.26, sa.2, ss.244-253, 2022 (Hakemli Dergi)

Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi

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

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , cilt.36, sa.2, ss.165-176, 2021 (Hakemli Dergi)

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

Turkish Journal of Agriculture - Food Science and Technology , cilt.9, sa.9, ss.1679-1685, 2021 (Hakemli Dergi)

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

Göksel Saraç M., Aslan D., Doğan M.

Akademik Gıda , cilt.19, sa.2, ss.159-168, 2021 (Hakemli Dergi)

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

GIDA , cilt.46, sa.1, ss.119-133, 2021 (Hakemli Dergi)

Bitkisel ve Hayvansal Proteinlerin Eriştenin Tekstürel ve Duyusal Özelliklerine Etkisi

GÖKSEL SARAÇ M.

Çukurova Tarım ve Gıda Bilimleri Dergisi , cilt.1, 2021 (Hakemli Dergi)

Farklı Aromatik Bitkilerle Marine Edilip Vakumlanarak Saklanan Dana EtlerininBazı Özelliklerinin İncelenmesi

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

Türk Turizm Araştırmaları Dergisi , cilt.4, sa.3, ss.2087-2101, 2020 (Hakemli Dergi)

TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU

GÖKSEL SARAÇ M., DEDEBAŞ T.

GIDA , cilt.44, sa.6, ss.1221-1135, 2019 (Hakemli Dergi)

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 , cilt.38, sa.4, ss.845-855, 2017 (Hakemli Dergi)

Beslenmemizde Çikolatanın Rolü Ve Çikolata Üretiminde Kullanılan Ambalaj Materyalleri

DOĞAN M., GÖKSEL SARAÇ M.

Packworld , cilt.71, ss.136-142, 2009 (Hakemsiz Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

USE POSSIBILITIES OF DIFFERENT CEREAL FLOURS IN VEGAN 146 MEATBALL PRODUCTION

DEDEBAŞ T., GÖKSEL SARAÇ M.

INTERNATIONAL CONGRESS ON ADVANCED RESEARCH AND APPLICATIONS, Türkiye, 01 Aralık 2023 - 02 Ocak 2024

EVALUATION OF COLD PRESS OIL WASTES

DEDEBAŞ T., GÖKSEL SARAÇ M.

INTERNATIONAL CONGRESS ON ADVANCED RESEARCH AND APPLICATIONS, Türkiye, 1 - 02 Aralık 2023

GIDALARDA TEKNOLOJİK İYİLEŞTİRME VE BESİNSEL ZENGİNLEŞTİRME: ÇEKİRDEK UNU İLAVESİ

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

5th International Black Sea Modern Scientific Research Congress, Türkiye, 8 - 10 Kasım 2023

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

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

5th International Black Sea Modern Scientific Research Congress, Türkiye, 8 - 10 Kasım 2023

GÖRSEL ETKİLERİNİN YANINDA BESİNSEL FAYDALARI; YENİLEBİLİR ÇİÇEKLER

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

International Conference on Gastronomy, Nutrition and Dietetics-V, Türkiye, 11 - 13 Kasım 2023

FARKLI SÜTLERE İLE HAZIRLANAN MATCHA LATTELERİN DUYUSAL DEĞERLENDİRMESİ: SAW UYGULAMASI

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

International Conference on Gastronomy, Nutrition and Dietetics-V, Türkiye, 11 - 13 Kasım 2023

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, Türkiye, 16 - 18 Ekim 2023

BİTKİ BAZLI SÜTLER SÜT İKAMESİ Mİ?

Tavmaşat T., GÖKSEL SARAÇ M.

2nd International Congress on Food Researches, Türkiye, 16 - 18 Ekim 2023

Bitkisel Kaynaklardan Taklit Hayvansal Yağ Üretimi

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

Internatıonal Congress On Food Researches, Sivas, Türkiye, 14 Ekim 2022, ss.69-75

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

Dedebaş T., Göksel Saraç M.

Agro Internatıonal Conference On Agrıculture , Puta, Azerbaycan, 4 - 06 Temmuz 2022, ss.172-177

. 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, Türkiye, 15 Nisan - 17 Eylül 2022, ss.575-585

YAŞLANMA SÜRECİNDE KOLAJEN İÇERİKLİ BESLENMENİN ÖNEMİ

HASTAOĞLU E., GÖKSEL SARAÇ M.

1. INTERNATIONAL CONGRESS OF GERONTOLOGY, Sivas, Türkiye, 18 Mart 2022, ss.152-156

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

Göksel Saraç M., Can Ö. P.

1st Internatıonal Congress Of Gerontology, Sivas, Türkiye, 18 - 20 Mart 2022, ss.135-140

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, Türkiye, 05 Temmuz 2021, ss.147

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, Türkiye, 19 - 20 Haziran 2021, ss.708-714

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 Haziran 2021, ss.15-25 Sürdürülebilir Kalkınma

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, Türkiye, 16 Nisan 2021, ss.153-154

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 Ekim 2019

INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER

DOĞAN M., GÖKSEL SARAÇ M., ASLAN D.

XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018

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

ASLAN D., DOĞAN M., GÖKSEL SARAÇ M.

XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018

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

XIIIth International Conference of Food Pyhsicist, 23 - 25 Ekim 2018

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

ASLAN D., GÖKSEL SARAÇ M., DOĞAN M.

XIIIth International Conference of Food Pyhsicists, 23 - 25 Ekim 2018

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

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

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 Ekim 2018

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 Eylül 2018

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 Ekim 2017

Production Techniques of Madimak Tea (Polygonum cognatum Meissn)

International Congress on Medicinal and Aromatic Plants, 9 - 12 Mayıs 2017

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 Ekim 2015 - 29 Ekim 2016

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 Ağustos 2016

Obtaining Monoglycerides by Enzymatic Esterification from Rendering Waste Oil

18th World Congress of Food Science and Technology/ Dublin, 21 - 25 Ağustos 2016

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 Ağustos 2016

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

GÖKSEL SARAÇ M., ASLAN D., DOĞAN M.

The XVIIth International Congress on Rheology (ICR2016), 8 - 13 Ağustos 2016

Rheological and Sensory Properties of Instant Hot Chocolate Application Different Multi criteria Decision Techniques to Determine Optimum Fat Composition

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

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, 7 - 10 Haziran 2015

Bioactive Properties Of Elderberry Flowers Sambucus Niger L And Black Locust Acacia Flowers Robinia Pseudoacacia From Region Of Sivas In Turkey

Annual Conference Exhibitionn Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, Türkiye, 13 - 17 Ekim 2014

The textural and chemical properties of prebiotic butter effect of storage time

DOĞAN M., SARIOĞLU K., KAYACIER A., GÖKSEL SARAÇ M., ORAL R. A., TOKER Ö. S.

4th International Congress on Food and Nutrition, Türkiye, 12 - 14 Ekim 2011

Rheological and chemical properties of prebiotic butter cream effect of storage time

DOĞAN M., SARIOĞLU K., KAYACIER A., GÖKSEL SARAÇ M., ORAL R. A., TOKER Ö. S.

Rheology Trends: from nano to macro systems, Portekiz, 1 - 04 Eylül 2011

Application of different vegetable and fruit dietary fibers in mayonnaise

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

The International Food Congress Novel Approaches in Food Industry, Türkiye, 26 - 29 Mayıs 2011

Effect of concentration of inulin on rheological properties of instant hot chocolate beverage

The International Food Congress Novel Approaches in Food Industry, Türkiye, 26 - 29 Mayıs 2011

Production Of Dietary Fiber From Celery Root and Spinach, Determinatıon Of Rheological Model in Ketchup

DOĞAN M., GÖKSEL SARAÇ M.

The International Food Congress Novel Approaches in Food Industry, Türkiye, 26 - 29 Mayıs 2011

Production of orange albedo dietary fiber by product and its rheolocical behavior in mayonnaise

1st International Congress on Food Technology, Türkiye, 03 Kasım 2010

Fatty acid composition and some chemical properties of circassian Kashar cheese

DOĞAN M., GÖKSEL SARAÇ M.

1 st International Symposium on Traditional Foods from Adriatic to Caucasus, Türkiye, 15 Nisan 2010

Rheological and optical properties of Köfter