All Stories

  1. Edible beetles (Coleoptera) as human food – A comprehensive review

    Article • Journal of Insects as Food and Feed, March 2024, Brill

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  2. Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir

    Article • Journal of Food Processing and Preservation, March 2023, Hindawi Publishing Corporation

    Dr RAVI PANDISELVAM, Assoc. Prof. Dr. Ayse Nur YUKSEL

  3. Characterisation of gluten‐free couscous produced with different legume flours by traditional method

    Article • International Journal of Food Science & Technology, January 2023, Wiley

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  4. 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

  5. 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

  6. THE EFFECT OF MICROWAVE OUTPUT POWER ON DRYING KINETICS OF YOGHURT AND MATHEMATICAL MODELING OF DRYING CURVES

    Article • Latin American Applied Research - An international journal, March 2021, EdiUNS - Editorial de la Universidad Nacional del Sur

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  7. Development of yoghurt powder using microwave-assisted foam-mat drying

    Article • Journal of Food Science and Technology, February 2021, Springer Science + Business Media

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  8. MİKRODALGA KOŞULLARINDA MUZUN KÖPÜK KURUTMA ÖZELLİKLERİNİN MODELLENMESİ

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

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  9. THE FOAM-MAT CONVECTIVE AND MICROWAVE DRIED AVOCADO POWDER: PHYSICAL, FUNCTIONAL, AND POWDER PROPERTIES

    Article • Latin American Applied Research - An international journal, September 2020, EdiUNS - Editorial de la Universidad Nacional del Sur

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  10. 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

  11. The effects of roasting, milling, brewing and storage processes on the physicochemical properties of Turkish coffee

    Article • LWT, September 2020, Elsevier

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  12. Drying kinetics of packed bed and microwave drying of enriched couscous

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

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  13. Production of couscous-like product

    Article • Journal of Food Science and Technology, October 2017, Springer Science + Business Media

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  14. Usage of undersize bulgur flour in production of short-cut pasta-like couscous

    Article • Journal of Cereal Science, September 2017, Elsevier

    Assoc. Prof. Dr. Ayse Nur YUKSEL

  15. Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

    Article • The Canadian Journal of Chemical Engineering, April 2013, Wiley

    Assoc. Prof. Dr. Ayse Nur YUKSEL