Ceyda DADALI
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Science, Food Additives, Food Chemistry, Food Regulations and Quality Control, Food Microbiology, Health Sciences, Agricultural Sciences, Agriculture
Publications
- Natural sweetening systems and functional substitution strategies in cakes (2026)
- Fat repleacement strategies and innovative applications in cookies (2026)
- Food-derived bioactıve peptides: functional applications and challenges (2026)
- Use of microparticulated whey proteins as fat replacers in dairy products (2026)
- Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes (2026)
- Optimization of the mucilage extraction process from mallow (Malva sylvestris L.) leaves using response surface methodology and its application as an egg replacer in gluten-free vegan noodles (2026)
- Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies (2026)
- Multifactorial Optimization of Gluten‐Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase (2025)
- Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution (2025)
- Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution (2025)
- Gıda Olarak Böcekler (2025)
- Use of avocado seeds in food products (2025)
- An alternative approach to meat: artificial meat (2025)
- Egg alternatives used in cake production (2025)
- Valorization of spent coffee grounds (2025)
- Gıdaların duyusal değerlendirmesinde yapay zekanın kullanımı (2025)
- Enginar atıklarının gıdalarda kullanımı: sürdürülebilir gıda üretimi için potansiyel (2025)
- Alternative approches to cheese: plant- based cheeses (2025)
- Applications of intelligent packaging technology in foods (2025)
- Ekstraksiyon parametrelerinin soğuk demleme kahvenin antioksidan özelliğine etkisi (2024)
- Glütensiz beslenmenin sağlığa etkisi (2024)
- Duyusal Özellikler (2024)
- Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology (2024)
- Gıdaların Tuz, Şeker ve Yağ İçeriğini Azaltmada Yeni Yaklaşımlar (2024)
- Kansei engineering and its applications in the food industry (2024)
- Clean label trends in the food industry (2024)
- Piperine: An important therapeutic compound from black pepper (2024)
- Piperine: An important therapeutıc compound from black pepper (2024)
- Chemical and medicinal attributes of valerian (Valeriana officinalis) herb (2024)
- Bitkilerden müsilaj ekstraksiyonu sürecinin optimizasyonunun incelenmesi (2024)
- Microalgae as food (2024)
- Sensory quality of plant protein-based foods (2024)
- Ekstraksiyon Parametrelerinin Soğuk Demleme Kahvenin Antioksidan Özelliğine Etkisi (2024)
- Glütensiz Beslenmenin Sağlığa Etkileri (2024)
- Chemical and medicinal attributes of valerian (Valeriana officinalis) herb (2024)
- Elderberry fruit: A berry rich in health-promoting compounds (2023)
- Health effects of kombucha tea (2023)
- Effect of sourdough on bread quality (2023)
- Yeni ve Sürdürülebilir Ürün Geliştirmede Gıda Güvenliği ve Tüketici Odaklı Yaklaşım (2023)
- Elderberry Fruit: A Berry Rich in Health-Promoting Compounds (2023)
- Health Effects of Kombucha Tea (2023)
- Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake (2023)
- Effect of sourdough on bread quality (2023)
- Kombucha tea (2023)
- Yumurta Kabuğu Atığının Değerlendirilmesi (2023)
- The Nutritive Value and Health Benefits of Tigernut (Cyperus esculentus L.) (2023)
- Cold Brew Coffee: Chemical and Sensory Properties (2023)
- Cold brew coffee: chemical and sensory properties (2023)
- The nutritive value and health benefits of tigernut (Cyperus esculentus L.) (2023)
- Yumurta kabuğu atığının değerlendirilmesi (2023)
- Fermented cereal soup with artichoke ( Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties (2023)
- Determination of Prunus mahaleb L. (Mahaleb) Kernel Adulteration Using Volatile Compounds Combined with Chemometrics (2022)
- The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew (2022)
- Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation (2022)
- Correction to: Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation (2022)
- Ekşi hamur ekmeğinde uçucu bileşen oluşumu (2022)
- A new strategy modulates sensory properties of foods: inhomogeneous distribution (2022)
- Sugar reduction applications in chocolate (2022)
- Use of propolis as functional ingredient in foods (2022)
- Plant-based milk: kinds, production, and composition (2022)
- PLANT-BASED MILK: KINDS, PRODUCTION, AND COMPOSITION (2022)
- USE OF PROPOLIS AS FUNCTIONAL INGREDIENT IN FOODS (2022)
- EKŞİ HAMUR EKMEĞİNDE UÇUCU BİLEŞEN OLUŞUMU (2022)
- Edible flowers (2021)
- Glütensiz tarhana üretimi (2021)
- Bee bread and bee pollen (2021)
- Optimization of headspace solid-phase microextraction technique for the volatile compounds of Prunus mahaleb L. (mahaleb) kernel (2021)
- Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution (2021)
- Su Sertliğinin Filtre Kahvenin Uçucu Bileşenlerine ve Lezzetine Etkisi (2021)
- Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri (2021)
- Fat substitutes used in cake production (2021)
- Glütensiz Tarhana Üretimi (2021)
- Fat Substitutes Used In Cake Production (2021)
- Edible Flowers (2021)
- INFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE (2021)
- Hayıt (Vitex agnus-castus L.) Ballarının Uçucu Bileşenlerinin ve Duyusal Özelliklerinin Tanımlanması (2021)
- Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines (2020)
- Effect of aging on taste and smell perception (2019)
- Effect of Aging on Taste and Smell Perception (2019)
- Characterization of volatile profile changes of filtered coffee kept hot in coffee kettle section of coffee machine (2019)
- Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content (2019)
- Reduction of sucrose by inhomogeneous distribution in cake formulation (2019)
- Identification of volatile compounds of cooked chicken (2019)
- A functional food waste: pea pod (2019)
- The composition of sour cherry (Prunus cerasus L.) kernel (2019)
- Use of legumes in gluten-free pasta production (2019)
- Effect of environmental factors on food consumption (2019)
- The effect of inhomogeneous sugar distribution on pudding sweetness (2019)
- Artichoke (Cynara scolymus L.) leaves: composition and health effects (2019)
- Volatile profile of pomegranate (Punica granatum L.) wine (2019)
- Sensory analysis of olive oil (2019)
- Sugar replacement strategies in cakes (2019)
- Effect of Turkish coffee brewing technique in extraction of the volatile compounds of coffee (2019)
- Keklerde şeker ikame uygulamaları: kek yapısına ve tatlılığına etkisi (2019)
- Optimization of Headspace-Solid Phase Microextraction (HS-SPME) technique for the analysis of volatile compounds of margarine (2019)
- Use of buckwheat milling products in cake formulation (2018)
- Sugar reduction in cookies using inhomogeneous distribution (2018)
- Karabuğday Öğütme Ürünlerinin Kek Formülasyonunda Kullanılması (2018)
- Gıdanın emülsiyon özelliklerinin uçucu bileşen salınımına etkisi (2018)
- The Gut Microbiota and Obesity (2018)