Publications & Works

Publication Network
Published journal articles indexed by SCI, SSCI, and AHCI

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks

Karimidastjerd A., Gulsunoglu-Konuskan Z., OLUM E., TOKER Ö. S.
Food Science and Nutrition , vol.12, no.3, pp.1779-1791, 2024 (SCI-Expanded) identifier

Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

OLUM E., CANDOĞAN K.
International Food Research Journal , vol.31, no.1, pp.42-55, 2024 (SCI-Expanded) identifier

Farm to fork applications: how vibrational spectroscopy can be used along the whole value chain?

Pandiselvam R., Aydar A. Y., Aksoylu Özbek Z., Sözeri Atik D., Süfer Ö., Taşkin B., et al.
Critical Reviews in Biotechnology , 2024 (SCI-Expanded) identifier identifier

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

Pandiselvam R., Tak Y., OLUM E., Sujayasree O., Tekgül Y., Çalışkan Koç G., et al.
Journal of Texture Studies , vol.53, no.6, pp.737-762, 2022 (SCI-Expanded) identifier identifier identifier

Changes in chicken meat proteins during microwave and electric oven cooking

Taşkıran M., OLUM E., CANDOĞAN K.
Journal of Food Processing and Preservation , vol.44, no.2, 2020 (SCI-Expanded) identifier identifier
Articles Published in Other Journals

Sustainability andInnovative Approaches in Catering andFoodandBeverageIndustry

TAŞ D., OLUM E.
Türk Turizm Araştırmaları Dergisi , vol.4, no.3, pp.3082-3098, 2020 (Peer-Reviewed Journal) Creative Commons License identifier

The Importance of The Functional Foods in Turkish Cuisine in Terms of Gastronomy Tourism

ÇİRİŞOĞLU E., OLUM E.
Türk Turizm Araştırmaları Dergisi , vol.3, no.4, pp.1659-1680, 2019 (Peer-Reviewed Journal) Creative Commons License identifier
Papers Published in Refereed Scientific Meetings

Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.
65th International Congress of Meat Science and Technology, 4 - 09 August 2019

Drying of pastirma by two microwave based technologies Physical, biochemical, microbiological and sensory aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.
65th InternationalCongress of Meat Scienceand Technology, 4 - 09 August 2019

Gastronomide Sürdürülebilir Bir Yaklaşım: Dijital Teknolojiler

TAŞ D., OLUM E.
I. Uluslararası Turizmde Yeni Jenarasyonlar ve Yeni Trendler Kongresi., Sakarya, Turkey, 1 - 03 November 2018, pp.670-672

Türk Mutfağında Fonksiyonel Gıdaların Önemi

ÇİRİŞOĞLU E., OLUM E.
I.Uluslararası Turizmde Yeni Jenerasyonlar ve Yeni Trendler Kongresi, Sakarya, Turkey, 1 - 03 November 2018

Alterations in Proteins and Functional Characteristics ofChicken Breast and Thigh Meats with Microwave Cooking

Taşkıran M., OLUM E., CANDOĞAN K.
International Poultry Science CongressofWPSA Turkish Branch’2018, 9 - 12 May 2018

Microwave Drying as an Alternative to Dry Meat Products and Its impact on DNA Integrity and SDS-PAGE Protein Profile

OLUM E., CANDOĞAN K.
The 4th International Symposium on “Traditional Foodsfrom Adriatic to Caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018

Modeling the effect of salting beef cubes on tray and microwave drying performance

ÇARKCIOĞLU E., CANDOĞAN K.
31th EFFoST International Congress, 13 - 16 November 2017, vol.1, pp.207

EFFECT OF PARTIAL SUBSTITUTION OF SODIUM CHLORIDE ON THE DRYING CHARACTERISTICS OF BEEF SLICES

ÇARKCIOĞLU E., CANDOĞAN K.
63th International Congress of Meat Science and Technology, 13 - 18 August 2017, vol.1, pp.668-669

MICROWAVE DRYING OF SALTED AND NON-SALTED BEEF

ÇARKCIOĞLU E., CANDOĞAN K.
6th International Congress on Food Technology, 18 - 19 March 2017, vol.5

ET ÜRETİM ZİNCİRİNDE ETİK KONULAR

CANDOĞAN K., DENİZ E., ÇARKCIOĞLU E.
1. TARIM VE GIDA ETİĞİ KONGRESİ, Ankara, Turkey, 10 - 11 March 2017

The Influence of Microwave Drying on Microstructural Properties of Beef Semimembranosus Muscle

ÇARKCIOĞLU E., CANDOĞAN K.
2nd Congress on Food Structure Design, 26 - 28 October 2016

Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan

ÇARKCIOĞLU E., CANDOĞAN K., Uver T., Deniz E.
2nd Congress on Food Structure Design, 26 - 28 October 2016

Adding Value to Mechanically Deboned chicken Meat by Drying

ÇARKCIOĞLU E., Özoğlu Ö., Tepe F., Demir H., Kor H., Bulut B., et al.
18th IUFoST - WorldCongress of Food Science and Technology, 21 - 25 August 2016

Allargens associated with muscle foods

AŞÇIOĞLU Ç., ŞEVİK R., ÇARKCIOĞLU E., CANDOĞAN K.
Food Allergy&Hypersensitivity, 5 - 07 July 2016

COLOR AND OXIDATIVE STABILITY OF GROUND BEEF PATTIES AS AFFECTED BY OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE

ÇARKCIOĞLU E., DEMİRHAN B., AYHAN K., CANDOĞAN K.
61st International Congress of Meat Science and Technology, 23 - 28 August 2015

Tavuk etinden pastırma aromalı cips üretimi

ÇARKCIOĞLU E., CANDOĞAN K., AYDEMİR İ., AYDIN S., TARAKÇI GENÇER B., YALÇIN M. H., et al.
3. Uluslararası beyaz et kongresi, Antalya, Turkey, 22 - 26 April 2015

Tuzu azaltılmış sığır eti protein jellerine sodyumtripolifosfat ve potasyum klorür ilavesinin tekstürel ve fonksiyonel özelliklere etkisi

ÇARKCIOĞLU E., CANDOĞAN K.
III. Et Ürünleri Çalıştayı., Tokat, Turkey, 6 October - 07 November 2014

Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber

ÇARKCIOĞLU E., CANDOĞAN K.
2nd International Congress on Food Technology., Aydın, Turkey, 5 - 07 November 2014

Microwave drying a novel processing step in the manufacturıng of pastırma

KUTLU N., ÇARKCIOĞLU E., ŞAKIYAN DEMİRKOL Ö., İŞCİ YAKAN A., AYHAN K., CANDOĞAN K.
2nd International Symposium on Fermented Meats, Valencia, Spain, 20 - 23 October 2014

Combined effect of chitosan coating and oxygen scavengers on the shelf life of modified atmosphire packaged sliced fermented sausage

ÇARKCIOĞLU E., DEMİRHAN B., CANDOĞAN K.
2nd International Symposium on Fermented Meats, Valencia, Spain, 20 - 23 October 2014
Books

Hayvansal Gıda Üretimi

OLUM E.
in: Gıda Felsefesi, Doğan Murat, Editor, Nobel, Ankara, pp.203-233, 2021

Gıda Endüstrisinde Sürdürülebilirlik

OLUM E., TAŞ D.
in: Gıda Mühendisliğine Giriş, Dr. Murat Doğan, Editor, NOBEL AKADEMİK YAYINCILIK, Ankara, pp.405-432, 2020

Edible Films and Coatings: Sensory Aspects

CANDOĞAN K., Barbosa Canovas G., ÇARKCIOĞLU E.
in: Edible Films and Coatings Fundamentals and Applications, M. Pilar Montero, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-CánovasHardback £159.00, Editor, CRC Press., pp.497-519, 2017

1. Bölüm Et Teknolojisi

CANDOĞAN K., ÇARKCIOĞLU E.
in: Her Yönüyle Gıda, Fügen Durlu Özkaya, Serap Coşansu, Kamuran Ayhan, Editor, Sidaş, İzmir, pp.1-38, 2015