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  1. Advanced technologies for the collagen extraction from food waste – A review on recent progress

    Article • Microchemical Journal, June 2024, Elsevier

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  2. Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture

    Article • Future Foods, June 2024, Elsevier

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  3. Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review

    Article • Ozone Science and Engineering, February 2024, Taylor & Francis

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  4. Exploring Granola Production Through Oven And Microwave Baking With Different Sweeteners In Trendy Breakfast Cereal

    Article • January 2024, Research Square

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  5. Enhancing the bioconversion rate and end products of black soldier fly (BSF) treatment – A comprehensive review

    Article • Environment Development and Sustainability, January 2024, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  6. Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties

    Article • Journal of Texture Studies, October 2023, Wiley

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  7. ZEYTİN PİRİNASININ MİKRODALGA KURUTULMASINDA ULTRASES ÖN İŞLEMİNİN ÜRÜNÜN BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

    Article • GIDA / THE JOURNAL OF FOOD, August 2023, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  8. Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins

    Article • Biomass Conversion and Biorefinery, May 2023, Springer Science + Business Media

    Dr RAVI PANDISELVAM, Assoc. Prof. Dr. Gülşah Çalışkan Koç

  9. The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

    Article • Journal of Food Quality, April 2023, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM, Assoc. Prof. Dr. Gülşah Çalışkan Koç

  10. The Effect of Different Fruit Seed Oils on Quality Characteristics of Cakes

    Article • International Journal of Pure and Applied Sciences, December 2022, International Journal of Pure and Applied Sciences

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  11. UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE GLUTEN- FREE TARHANA PRODUCTION

    Article • Latin American Applied Research - An international journal, September 2022, EdiUNS - Editorial de la Universidad Nacional del Sur

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  12. Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

    Article • International Journal of Food Science & Technology, September 2022, Wiley

    Dr RAVI PANDISELVAM, Assoc. Prof. Dr. Gülşah Çalışkan Koç

  13. Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours

    Article • Journal of Food Quality, August 2022, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM, Assoc. Prof. Dr. Gülşah Çalışkan Koç

  14. Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

    Article • Journal of Surfactants and Detergents, June 2022, Wiley

    Assoc. Prof. Dr. Gülşah Çalışkan Koç, Assoc. Prof. Dr. Ayse Nur YUKSEL

  15. Evaluation of the impact of UV radiation on rheological and textural properties of food

    Article • Journal of Texture Studies, March 2022, Wiley

    Assoc. Prof. Dr. Gülşah Çalışkan Koç, Assoc. Prof. Dr. Ayse Nur YUKSEL

  16. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

    Article • Journal of Texture Studies, November 2021, Wiley

    Sujayasree OJ, Dr RAVI PANDISELVAM, Assoc. Prof. Dr. Gülşah Çalışkan Koç

  17. Properties of Novel Ultra-Filtrated Soft Cheese Supplemented with Sumac Extract

    Article • Egyptian Journal of Chemistry, November 2021, Egypts Presidential Specialized Council for Education and Scientific Research

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  18. Mineral content, fatty acid composition, and volatile compounds of gluten‐free tarhana formulated with different cereal and pulse flours

    Article • Journal of Food Science, September 2021, Wiley

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  19. Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

    Article • Journal of Food Processing and Preservation, February 2021, Hindawi Publishing Corporation

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  20. The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake

    Article • Pamukkale University Journal of Engineering Sciences, January 2021, LookUs Bilisim, Ltd.

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  21. Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food

    Article • Journal of Food Processing and Preservation, December 2020, Hindawi Publishing Corporation

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  22. Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder

    Article • Journal of Food Science and Technology, October 2020, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  23. Foam mat drying of taro ( Colocasia esculenta ): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour

    Article • Journal of Food Process Engineering, September 2020, Wiley

    Assoc. Prof. Dr. Gülşah Çalışkan Koç, Assoc. Prof. Dr. Ayse Nur YUKSEL

  24. ARAPSAÇI OTUNUN (FOENİCULUM VULGARE) KURUMA KİNETİĞİNİN İNCELENMESİ VE KURUMA DAVRANIŞININ MODELLENMESİ

    Article • GIDA / THE JOURNAL OF FOOD, July 2020, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  25. Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder

    Article • Journal of Food Measurement & Characterization, July 2020, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  26. Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders

    Article • Journal of Food Measurement & Characterization, July 2020, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  27. The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)

    Article • Journal of Food Science and Technology, May 2020, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  28. KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KARAKTERİZASYONU

    Article • GIDA / THE JOURNAL OF FOOD, February 2020, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  29. ISPANAK TOZU İLE ZENGİNLEŞTİRİLMİŞ KEKLERİN KALİTE PARAMETRELERİ İLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

    Article • GIDA / THE JOURNAL OF FOOD, September 2019, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  30. Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ

    Article • Journal of Food Science and Technology, August 2019, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  31. KIRMIZI PANCAR PÜRESİNİN (BETA VULGARIS ESCULENTACRUENTA) MİKRODALGA FIRINDA KURUMA KİNETİĞİ

    Article • GIDA / THE JOURNAL OF FOOD, July 2019, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  32. Functional properties of parsley fortified homemade Turkish noodles (Erişte)

    Article • Croatian Journal of Food Science and Technology, May 2019, Faculty of Food Technology Osijek

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  33. FARKLI MİKRODALGA GÜÇLERİNİN KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KURUMA KİNETİĞİ VE TOZ ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİ

    Article • GIDA / THE JOURNAL OF FOOD, April 2019, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  34. Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders

    Article • Pamukkale University Journal of Engineering Sciences, January 2019, LookUs Bilisim, Ltd.

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  35. Freeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties

    Article • September 2018, Universitat Politecnica de Valencia

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  36. The intermittent drying of wheat by microwave and fluidized bed drying

    Article • September 2018, Universitat Politecnica de Valencia

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  37. THE PROPERTIES OF CINNAMON, CAROB AND GINGER ENRICHED GOAT MILK POWDER ENRICHED GOAT MILK POWDER

    Article • GIDA / THE JOURNAL OF FOOD, August 2018, Association of Food Technology, Turkey

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  38. Spray dried spinach juice: powder properties

    Article • Journal of Food Measurement & Characterization, March 2018, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  39. Spray Dried Spinach Powder

    Article • Journal of Food Science, November 2017, Wiley

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  40. Drying characteristics of pumpkin (Cucurbita moschata) slices in convective and freeze dryer

    Article • Heat and Mass Transfer, January 2017, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  41. Determination of the drying and rehydration kinetics of freeze dried kiwi (Actinidia deliciosa) slices

    Article • Heat and Mass Transfer, February 2016, Springer Science + Business Media

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  42. The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders

    Article • Powder Technology, January 2016, Elsevier

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  43. Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions

    Article • International Journal of Food Properties, February 2015, Taylor & Francis

    Assoc. Prof. Dr. Gülşah Çalışkan Koç

  44. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract

    Article • Food and Bioproducts Processing, October 2013, Elsevier

    Assoc. Prof. Dr. Gülşah Çalışkan Koç