Seher KUMCUOĞLU
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Gıda İşleme (pastörizasyon,sterilizasyon, Soğutma, Kurutma), Kimya Mühendisliği ve Teknolojisi, Tarımsal Bilimler, Ziraat, Hububat Teknolojisi, Isı Aktarımı, Isıl Sistemler
Yayınlar
- Tailoring Pea Starch Functionality via Cold Plasma: Linking Molecular Disruption to Resistant Starch and Film Performance (2026)
- Sea fennel as a novel functional ingredient in extruded snacks: Physical, techno-functional, microstructural, antioxidant, and sensory properties (2026)
- Detection of Honey Adulteration Using Thermorheological and Spectroscopic Analyses: Independent Evaluation With Linear Latent‐Variable and Gradient Boosting Models (2026)
- EXPLOITATION OF SEA FENNEL EDIBLE AERIAL PARTS FOR MANUFACTURING OF INNOVATIVE SEA FENNEL-BASED FOODS (2025)
- UV-crosslinked collagen-chondroitin sulfate nanofibers: Insights on production, characterization, in-vitro digestibility (2025)
- Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films (2025)
- Nar Kabuğundan Ultrason Destekli Ekstraksiyon Uygulamasıyla Fenolik Bileşen Ekstraksiyonu ve Ekstraktların Antioksidan Aktiviteleri (2025)
- The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread 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)
- Production of Functional Fruit Snacks and Determination of Quality Characteristics (2025)
- Correction: Effects of acid and ultrasound treatments on the properties of dry pea starch and starchbased films (2025)
- Development of Gluten‐Free Extruded Snack Containing Lentil Flour and Evaluation of Extrusion Process Conditions on Quality Properties (2025)
- Extraction of Valuable Bioactive Compounds From Aronia ( Aronia melanocarpa ) Fruit and Their Use in the Production of Fast‐Dissolving Oral Strips (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)
- Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina (2023)
- Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions (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)
- Structural and molecular characterization of collagen‐type I extracted from lamb feet (2023)
- FASULYE HAŞLAMA SUYUNUN PÜSKÜRTEREK KURUTULMASI VE KARAKTERİZASYONU (2023)
- DENİZEL KAYNAKLARDAN KAROTENOİD EKSTRAKSİYONUNA İLİŞKİN SON GELİŞMELER (2023)
- Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute (2022)
- Development and characterization of films based on okra polysaccharides and whey protein isolate (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)
- Physicochemical, Pasting and Sensory Characteristics of Extrudates Processing from Food Grade Fig Molasses By-Products and Corn Grits (2022)
- 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)
- Unit Operations Laboratory Manual (2022)
- Ultrasonication-assisted kefir production and its effect on fermentation time and EPS production (2021)
- YUMURTA İKAMESİ OLARAK KULLANILAN ÇİYA VE KETEN TOHUMU JELİNİN PANKEK HAMURU REOLOJİSİ VE ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ (2021)
- Modelling of Solar Boosted Heat Pump Food Dryer (2020)
- Domatesin kuruma karakteristiğine hava hızı, hava sıcaklığı ve ürün şeklinin etkisinin belirlenmesi (2020)
- Large amplitude oscillatory shear (Laos) analysis of gluten-free cake batters: the effect of dietary fiber enrichment. (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)
- Determination of Thermal and Rheological Properties of Collagen Protein (2019)
- Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability (2019)
- Green ultrasound-assisted extraction of carotenoid and capsaicinoid from the pulp of hot pepper paste based on the bio-refinery concept (2019)
- Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties (2019)
- Acı Biber Salçası Atıklarından Ultrason Destekli Ekstraksiyon İşlemiyle Karotenoid Ekstraksiyonu (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)
- Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability (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)
- Isolation of Okra Polysaccharides by Ultrasound Assisted Extraction (2018)
- Effects of Drying Temperature on Thermal and Textural Properties of Precooked Buckwheat Groats (2018)
- Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties (2018)
- Farklı Oranlarda Bamya Tozu İkamesinin Beyaz Ekmeğin Bazı Kalite Özellikleri Üzerine Etkisi (2018)
- Farklı oranlarda bamya tozu ikamesinin beyaz ekmeğin bazı kalite özellikleri üzerine etkisi (2018)
- 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)
- ULTRASOUND-ASSISTED EXTRACTION OF LYCOPENE AND beta-CAROTENE FROM TOMATO-PROCESSING WASTES (2017)
- Effects of temperature and hydrocolloids on the rheological characteristics of coating batters (2017)
- ULTRASOUND-ASSISTED EXTRACTION OF LYCOPENE AND beta-CAROTENE FROM TOMATO-PROCESSING WASTES (2017)
- Quality changes of electrospray coated apple slices during refrigerated storage (2017)
- Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method (2017)
- Production of edible coatings with twin‐nozzle electrospraying equipment and the effects on shelf‐life stability of fresh‐cut apple slices (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)
- Investigation of the Effects of Ultrasonic Sound Waves in Kefir Fermentation (2017)
- Ultrasound Assisted Extraction of Lycopene and β–carotene from Tomato Processing Wastes (2016)
- Emulsification with Ultrasound Effects of Sonication Conditions on Emulsion Stability (2016)
- EVALUATION OF DRYING KINETICS OF ARBUTUS UNEDO L.FRUIT AND DETERMINATION OF QUALITY CHARACTERISTICS (2016)
- Bay (2016)
- Bay. (2016)
- Bay (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)
- Influence of Quinoa Flour on Rheological Properties of Gluten Free Cake Batter and Cake Properties (2016)
- Gıda Mühendisliğinde Hesaplamalı Akışkanlar Dinamiği Uygulamaları (2016)
- Effect of Electrosprayed Edible Coatings on Shelf life Stability of Fresh cut Apple Slices (2016)
- Evaluation of Rheological and Thermal Properties of Dietary Fibre Enriched Gluten Free Doughs (2016)
- Production of crispy bread snacks containing chicken meat and chicken meat powder (2016)
- Yeşil Zeytinlerin Kurumasında Sıcaklığın Etkisinin İncelenmesi (2015)
- Tavuk Etiyle Zenginleştirilmiş Baget Ekmeği Dilimlerinin İnce Tabaka Kurutulması ve Matematiksel Modellemesi (İngilizce) (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)
- Effects of Grape Seed Powder and Whey Protein on Quality Characteristics of Chicken Nuggets (2015)
- Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters (2015)
- EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY ATTRIBUTES OF CHICKEN NUGGETS (2014)
- Effects of Apple Pomace Powder Addition on Gluten free Batter and Cake Properties (2014)
- Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri (2014)
- Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage (2014)
- Mathematical Modeling and Thin Layer Drying of Chicken Meat Enriched Baguette Bread Slices (2014)
- Thin Layer Drying of Bay Leaves ( Laurus nobilis L.) in Conventional and Microwave Oven (2013)
- Farklı Miktarlarda Üzüm Çekirdeği Tozu İlave Edilmiş Kaplama Harçlarının Reolojik Özellikleri (2013)
- 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)
- Thin Layer Drying of Bay Leaves (Laurus nobilis L.) in Conventional and Microwave Oven (2013)