Serpil Sahin


Ontology type: schema:Person     


Person Info

NAME

Serpil

SURNAME

Sahin

Publications in SciGraph latest 50 shown

  • 2018-10 Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry in FOOD AND BIOPROCESS TECHNOLOGY
  • 2016-03 Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2015-06 Effects of Microwave-Infrared Combination Drying on Quality of Eggplants in FOOD AND BIOPROCESS TECHNOLOGY
  • 2015-06 Microencapsulation of wheat germ oil in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2014-06 Microwave-assisted hydrodistillation of essential oil from rosemary in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2014-03 A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours in FOOD AND BIOPROCESS TECHNOLOGY
  • 2014-01 Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-07 Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens in FOOD AND BIOPROCESS TECHNOLOGY
  • 2013-06 Microwave Frying Compared with Conventional Frying via Numerical Simulation in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-10 Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2009-04 Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2005-07 Effects of different batter formulations on the quality of deep-fat-fried carrot slices in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2004-03 Functionality of batters containing different starch types for deep-fat frying of chicken nuggets in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2000-08 Effects of frying parameters on the colour development of fried potatoes in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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