Dr. Öğr. Üyesi Emine OLUM

Yayın Ağı

Makaleler 10

1. STEVIA REBAUDIANA EKSTRAKTI İLE TATLANDIRILMIŞ VEGAN DONDURMANIN FİZİKSEL VE DUYUSAL KALİTE ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

OLUM E.

GIDA , cilt.50, 2025 (TRDizin)

2. 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 , cilt.45, sa.4, ss.938-981, 2025 (SCI-Expanded, Scopus)

3. 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 , cilt.12, sa.3, ss.1779-1791, 2024 (SCI-Expanded, Scopus)

4. 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 , cilt.31, sa.1, ss.42-55, 2024 (SCI-Expanded, Scopus)

5. 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 , cilt.53, sa.6, ss.737-762, 2022 (SCI-Expanded, Scopus)

6. Yiyecek-İçecek Sektöründe Sürdürülebilirlik ve Yenilikçi Yaklaşımlar

TAŞ D., OLUM E.

Türk Turizm Araştırmaları Dergisi , cilt.4, sa.3, ss.3082-3098, 2020 (TRDizin)

7. Changes in chicken meat proteins during microwave and electric oven cooking

Taşkıran M., OLUM E., CANDOĞAN K.

Journal of Food Processing and Preservation , cilt.44, sa.2, 2020 (SCI-Expanded, Scopus)

8. Türk Mutfağındaki Fonksiyonel Gıdaların Gastronomi Turizmi Açısından Önemi

ÇİRİŞOĞLU E., OLUM E.

Türk Turizm Araştırmaları Dergisi , cilt.3, sa.4, ss.1659-1680, 2019 (TRDizin)

9. Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk

Sahin A., Çarkcioglu E., DEMİRHAN B., CANDOĞAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.6, 2017 (SCI-Expanded, Scopus)

10. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate

Çarkcioglu E., Rosenthal A., CANDOĞAN K.

JOURNAL OF TEXTURE STUDIES , cilt.47, sa.3, ss.181-187, 2016 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 20

1. 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 Ağustos 2019, (Özet Bildiri)

2. 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 Ağustos 2019, (Özet Bildiri)

3. Gastronomide Sürdürülebilir Bir Yaklaşım: Dijital Teknolojiler

TAŞ D., OLUM E.

I. Uluslararası Turizmde Yeni Jenarasyonlar ve Yeni Trendler Kongresi., Sakarya, Türkiye, 1 - 03 Kasım 2018, ss.670-672, (Özet Bildiri)

4. Türk Mutfağında Fonksiyonel Gıdaların Önemi

ÇİRİŞOĞLU E., OLUM E.

I.Uluslararası Turizmde Yeni Jenerasyonlar ve Yeni Trendler Kongresi, Sakarya, Türkiye, 1 - 03 Kasım 2018, (Özet Bildiri)

5. 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 Mayıs 2018, (Tam Metin Bildiri)

6. 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, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

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

ÇARKCIOĞLU E., CANDOĞAN K.

31th EFFoST International Congress, 13 - 16 Kasım 2017, cilt.1, ss.207, (Özet Bildiri)

8. 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 Ağustos 2017, cilt.1, ss.668-669, (Tam Metin Bildiri)

9. MICROWAVE DRYING OF SALTED AND NON-SALTED BEEF

ÇARKCIOĞLU E., CANDOĞAN K.

6th International Congress on Food Technology, 18 - 19 Mart 2017, cilt.5, (Özet Bildiri)

10. ET ÜRETİM ZİNCİRİNDE ETİK KONULAR

CANDOĞAN K., DENİZ E., ÇARKCIOĞLU E.

1. TARIM VE GIDA ETİĞİ KONGRESİ, Ankara, Türkiye, 10 - 11 Mart 2017, (Tam Metin Bildiri)

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

ÇARKCIOĞLU E., CANDOĞAN K.

2nd Congress on Food Structure Design, 26 - 28 Ekim 2016, (Özet Bildiri)

12. 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 Ekim 2016, (Özet Bildiri)

13. 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 Ağustos 2016, (Özet Bildiri)

14. Allargens associated with muscle foods

AŞÇIOĞLU Ç., ŞEVİK R., ÇARKCIOĞLU E., CANDOĞAN K.

Food Allergy&Hypersensitivity, 5 - 07 Temmuz 2016, (Özet Bildiri)

15. 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 Ağustos 2015, (Tam Metin Bildiri)

16. 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, Türkiye, 22 - 26 Nisan 2015, (Tam Metin Bildiri)

17. 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, Türkiye, 6 Ekim - 07 Kasım 2014

18. 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, Türkiye, 5 - 07 Kasım 2014

19. 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, İspanya, 20 - 23 Ekim 2014

20. 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, İspanya, 20 - 23 Ekim 2014

Kitaplar 5

Dr. Öğr. Üyesi Emine OLUM

Yayınlar & Eserler

1. STEVIA REBAUDIANA EKSTRAKTI İLE TATLANDIRILMIŞ VEGAN DONDURMANIN FİZİKSEL VE DUYUSAL KALİTE ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

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

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

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

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

6. Yiyecek-İçecek Sektöründe Sürdürülebilirlik ve Yenilikçi Yaklaşımlar

7. Changes in chicken meat proteins during microwave and electric oven cooking

8. Türk Mutfağındaki Fonksiyonel Gıdaların Gastronomi Turizmi Açısından Önemi

9. Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk

10. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate

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

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

3. Gastronomide Sürdürülebilir Bir Yaklaşım: Dijital Teknolojiler

4. Türk Mutfağında Fonksiyonel Gıdaların Önemi

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

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

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

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

9. MICROWAVE DRYING OF SALTED AND NON-SALTED BEEF

10. ET ÜRETİM ZİNCİRİNDE ETİK KONULAR

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

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

13. Adding Value to Mechanically Deboned chicken Meat by Drying

14. Allargens associated with muscle foods

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

16. Tavuk etinden pastırma aromalı cips üretimi

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

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

19. Microwave drying a novel processing step in the manufacturıng of pastırma

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

1. AKTİF VE AKILLI PAKETLEME TEKNOLOJİSİ

2. Hayvansal Gıda Üretimi

3. Gıda Endüstrisinde Sürdürülebilirlik

4. Edible Films and Coatings: Sensory Aspects

5. 1. Bölüm Et Teknolojisi