Şebnem TAVMAN

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı

Research areas: Engineering and Technology, Food Engineering, Food Technology, Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.), Other, Cereals Technology, Natural Sciences, Fruits, Vegetables and Nuts, Food Packaging, Chemical Engineering and Technology

Publications

Nar Kabuğundan Ultrason Destekli Ekstraksiyon Uygulamasıyla Fenolik Bileşen Ekstraksiyonu ve Ekstraktların Antioksidan Aktiviteleri (2025)
Production of Functional Fruit Snacks and Determination of Quality Characteristics (2025)
Utilization of Fruit Juice Industrial Wastes in The Fruit Leather (Pestil) Production (2025)
β-Glucan Content and Microstructural Analysis of Wakame,Ulva, and Spirulina Seaweeds (2025)
Physicochemical and Bioactive Responses of Sea Fennel (Crithmum maritimum) to Different Drying Techniques (2025)
EXPLOITATION OF SEA FENNEL EDIBLE AERIAL PARTS FOR MANUFACTURING OF INNOVATIVE SEA FENNEL-BASED FOODS (2025)
The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production (2025)
Extraction and characterization of valuable compounds from chicken sternal cartilage: Type II collagen and chondroitin sulfate (2024)
Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product (2024)
Effects of Drying on Some Properties of Olive Pomace (2023)
Evaluation of hand-made pasta production using sea fennel (Crithmum maritimum L.) (2023)
Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina (2023)
Development of a novel, sustainable, cellulose-based food packaging material and its application for pears (2023)
Effect of high pressure processing on traditional Turkish meatballs properties and microbiological safety during frozen storage (2023)
DENİZEL KAYNAKLARDAN KAROTENOİD EKSTRAKSİYONUNA İLİŞKİN SON GELİŞMELER (2023)
Thermal Properties of Ultrasound-Extracted Okra Mucilage (2023)
Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions (2023)
Structural and molecular characterization of collagen‐type I extracted from lamb feet (2023)
Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute. (2023)
Development of a novel, sustainable, cellulose-based food packaging material and its application for pears (2023)
Structural and molecular characterization of collagen‐type I extracted from lamb feet (2023)
TAVUK STERNUMUNDAN ENZİMATİK HİDROLİZASYON İLE GLİKOZAMİNOGLİKAN (GAG) ÜRETİMİ VE İŞLEM PARAMETRELERİNİN OPTİMİZASYONU (2022)
Effects of sonication on the extraction of pepsin-soluble collagens from lamb feet and product characterization (2022)
TAVUK STERNUMUNDAN ENZİMATİK HİDROLİZASYON İLE GLİKOZAMİNOGLİKAN (GAG) ÜRETİMİ VE İŞLEM PARAMETRELERİNİN OPTİMİZASYONU (2022)
Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality (2022)
Development and characterization of films based on okra polysaccharides and whey protein isolate (2022)
Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics (2022)
Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute (2022)
A comprehensive review of solar photovoltaic hybrid food drying systems (2021)
Production of Sulphated Glycosaminoglycans from Bovine Tendon by Enzymatic Hydrolysis and Optimization of Process Parameters (2021)
YUMURTA İKAMESİ OLARAK KULLANILAN ÇİYA VE KETEN TOHUMU JELİNİN PANKEK HAMURU REOLOJİSİ VE ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ (2021)
Domatesin kuruma karakteristiğine hava hızı, hava sıcaklığı ve ürün şeklinin etkisinin belirlenmesi (2020)
Modelling of Solar Boosted Heat Pump Food Dryer (2020)
DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU (2020)
Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles (2020)
FARKLI ORANLARDA MERCİMEK UNU VE PATATES NİŞASTASI İÇEREN KARIŞIMLARIN EKSTRÜDE ÇABUK ERİŞTE ÜRETİMİNDE KULLANIMININ İNCELENMESİ (2020)
Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment (2020)
Food Preservation Technologies (2019)
Food Preservation Technologies (2019)
Determination of Thermal and Rheological Properties of Collagen Protein (2019)
Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality (2019)
A portable microfluidic platform for rapid determination of microbial load and somatic cell count in milk (2019)
Investigation of the Effects of Ultrasonic Treatment on Collagen Stability (2019)
KOLAJEN EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRILMASI (2019)
Thermodynamic Analysis of a New PV/T Hybrid Food Drying System (2019)
Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties (2019)
Electrospray coating of minimally processed strawberries and evaluation of the shelf‐life quality properties (2019)
Comparison of the Behavior and Distribution of Shear and Extension Rates in a Model Sigma Blade Mixer for a Non-Newtonian Fluid (2019)
KOLAJEN EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRILMASI (2019)
Acı Biber Salçası Atıklarından Ultrason Destekli Ekstraksiyon İşlemiyle Karotenoid Ekstraksiyonu (2019)
Food preservation technologies (2019)
Rheological and Thermal Properties of Gluten-free Tempura Batter Systems Formulated with Quinoa and Corn Flour (2018)
Isolation and Characterization of Okra Polymers (2018)
Effects of Drying Temperature on Thermal and Textural Properties of Precooked Buckwheat Groats (2018)
Isolation of Okra Polysaccharides by Ultrasound Assisted Extraction (2018)
Farklı Oranlarda Bamya Tozu İkamesinin Beyaz Ekmeğin Bazı Kalite Özellikleri Üzerine Etkisi (2018)
Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties (2018)
Farklı oranlarda bamya tozu ikamesinin beyaz ekmeğin bazı kalite özellikleri üzerine etkisi (2018)
ULTRASOUND-ASSISTED EXTRACTION OF LYCOPENE AND beta-CAROTENE FROM TOMATO-PROCESSING WASTES (2017)
Quality changes of electrospray coated apple slices during refrigerated storage (2017)
ULTRASOUND-ASSISTED EXTRACTION OF LYCOPENE AND beta-CAROTENE FROM TOMATO-PROCESSING WASTES (2017)
Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method (2017)
Green Ultrasound-Assisted Extraction of Carotenoids from Hot Pepper (Capsicum spp.) Based on the Bio-Refinery Concept (2017)
Electrical, rheological and thermal properties of w/o emulsions (2017)
Effect of Pear Pomace Powder and Xanthan Gum on Batter Rheology and Gluten-Free Cake Properties (2017)
Dispersed phase and emulsification conditions on the stability of water-in-oil emulsion (2017)
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties (2017)
Production of edible coatings with twin‐nozzle electrospraying equipment and the effects on shelf‐life stability of fresh‐cut apple slices (2017)
LAOS behavior of the two main gluten fractions: Gliadin and glutenin (2017)
CHARACTERIZATION OF PECTIC POLYSACCHARIDES EXTRACTED FROM HAZELNUT SKIN BY HOT WATER (2016)
Bay (2016)
Emulsification with Ultrasound Effects of Sonication Conditions on Emulsion Stability (2016)
Gıda Mühendisliğinde Hesaplamalı Akışkanlar Dinamiği Uygulamaları (2016)
Influence of Quinoa Flour on Rheological Properties of Gluten Free Cake Batter and Cake Properties (2016)
Evaluation of Rheological and Thermal Properties of Dietary Fibre Enriched Gluten Free Doughs (2016)
Effect of Electrosprayed Edible Coatings on Shelf life Stability of Fresh cut Apple Slices (2016)
Effect of mixing on LAOS properties of hard wheat flour dough (2016)
DAĞ ÇİLEĞİNİN ARBUTUS UNEDO L KURUMA KİNETİĞİNİN İNCELENMESİ VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ (2016)
Effect of quinoa flour on gluten-free bread batter rheology and bread quality (2016)
NON-LINEAR RHEOLOGICAL PROPERTIES OF SOFT WHEAT FLOUR DOUGH AT DIFFERENT STAGES OF FARINOGRAPH MIXING (2016)
Bay (2016)
Production of crispy bread snacks containing chicken meat and chicken meat powder (2016)
MODELING AND OPTIMIZATION OF ULTRASOUND ASSISTED EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY FOR WATER SOLUBLE POLYSACCHARIDE EXTRACTION FROM HAZELNUT SKIN (2016)
Gıda Muhafaza Yöntemleri (2015)
Characteristics of Gluten Free Cakes Enriched with Pear Pomace Powder (2015)
Dağ Çileğinin Arbutus unedo L İnce Tabaka Kurutulması ve Kalite Özelliklerinin Belirlenmesi (2015)
Effect of Chickpea Flour on Gluten free Bread Dough Rheology (2015)
Rheological Properties of Gluten free Bread Dough with Quinoa Flour (2015)
Ultrasound assisted extraction of polysaccharides from hazelnut skin (2015)
THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN (2015)
Polyolefin in Packaging and Food Industry (2015)
Effects of Apple Pomace Powder Addition on Gluten free Batter and Cake Properties (2014)
Anti-browning and barrier properties of edible coatings prepared with electrospraying (2014)
Energy and Exergy Analysis of a Bread Production Plant (2014)
Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices (2014)
Chicken Meat Added Bread Formulation For Protein Enrichment (2013)
Fiber enriched Gluten free Cake Formulations Containing Hazelnut Skin (2013)
Investigation of Whole Chicken Cooking Process in Conventional Oven (2013)
Sourdough fermentation and its microflora (2013)
Thin Layer Drying of Bay Leaves (Laurus nobilis L.) in Conventional and Microwave Oven (2013)