BioH2 production from food waste by anaerobic membrane bioreactor
International Journal of Hydrogen Energy, Vol. 46, No. 55, Ağustos 2021, s. 27941-27955, ISSN: 0360-3199
AKCA MEHMET SADIK, BOSTANCI OKAN, KİREÇTEPE AYDIN KIYMET ASLI, KOYUNCU İSMAİL, ALTINBAŞ MAHMUT
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Food Authentication and Traceability
2020, s. 303-330, Elsevier Science Publishing Co Inc.
KAMİLOĞLU BEŞTEPE SENEM, ÖZDAL TUĞBA, ÇAPANOĞLU GÜVEN ESRA
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Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water
Journal of the Science of Food and Agriculture, Vol. 94, No. 10, Ağustos 2014, s. 2083-2089, ISSN: 00225142
AYDIN AHMET ALPER,VLADİMİR ILBERG,JEAN TİTZE
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Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region
Food Hydrocolloids, No. 28, 2012, s. 141-150
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
Food Hydrocolloids, No. Accep, 2013
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
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Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes
Journal of Food Engineering, No. 118, 2013, s. 289-295
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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A review of thermorheological evaluation of structure-function relationships in food and biopolymer systems
Journal of Biomechatronics Engineering, Vol. 2, No. 1, 2017, s. 29-44
SUNDARAM GUNASEKARAN, FILIZ ALTAY
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Physicochemical, thermal and rheological properties of strach isolated from chestnut (Castena sativa)
1st International Congress on Food Technology, Kasım 2010
EBRU FIRATLIGIL-DURMUS, YASEMIN BULUT, GULEN KADAKAL, FILIZ ALTAY, OZGUL EVRANUZ
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Utilization of packaging films with nanofibers containing organic acids for Kashar cheese
4th International Congress on Food and Nutrition-3rd SAFE Consortium, Ekim 2011
PINAR TERZI, NAGIHAN OKUTAN, FILIZ ALTAY
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Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes
Journal of Food Engineering, No. 118, 2013, s. 289-295
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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A review of thermorheological evaluation of structure-function relationships in food and biopolymer systems
Journal of Biomechatronics Engineering, Vol. 2, No. 1, 2008, s. 29-44
SUNDARAM GUNASEKARAN, FILIZ ALTAY
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Influence of drying temperature, water content and heating rate on gelatinization of corn starches
Journal of Agricultural and Food Chemistry, Vol. 54, 2006, s. 4235-4245
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by Response Surface Methodology (RSM)
LWT - Food Science and Technology, No. 63, Mart 2015, s. 758-765, Elsevier
DENIZ TURAN, ESRA CAPANOGLU GUVEN, FILIZ ALTAY
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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers
Food Hydrocolloids, No. 39, 2014, s. 19-26, Elsevier
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
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Influence of drying temperature, water content and heating rate on gelatinization of corn starches
Journal of Agricultural and Food Chemistry, Vol. 54, 2006, s. 4235-4245
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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Rheological behavior as a means of detecting adulteration of honeys with high fructose corn syrup (2ND BEST POSTER AWARD)
The 4th International Conference on Agro and Food Physics, Mayıs 2000
N. SAHIN, F. LOKUMCU, M. MEHMET AK, A. KARAALI
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Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste)
Journal of the Science of Food and Agriculture, Vol. 85, 2005, s. 105-111
FILIZ LOKUMCU ALTAY, M. MEHMET AK
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Effect of nanofibers containing starch on rheological properties of olive oil
The 6th International Symposium on Food Rheology and Structure (ISFRS, 2012
NAGIHAN OKUTAN, PINAR TERZI, FILIZ ALTAY
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Physicochemical, thermal and rheological properties of starch isolated from chestnut (Castena sativa)
1st International Congress on Food Technology, Kasım 2010
EBRU FIRATLIGIL-DURMUS, YASEMIN BULUT, GULEN KADAKAL, FILIZ ALTAY, OZGUL EVRANUZ
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Mechanical spectra and calorimetric evaluation of gelatin-xanthan gum systems with high levels of co-solutes in the glassy state
Food Hydrocolloids, No. 30, 2013, s. 531-540
FILIZ ALTAY, SUNDARAM GUNASEKARAN
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