Yeşim ELMACI
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Bilimleri Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Food Science, Other, Food Additives, Food Chemistry, Food Regulations and Quality Control, Agricultural Sciences, Agriculture, Health Sciences
Publications
- Impact of Long-Term Storage on Polyphenol Oxidase Activity, Ascorbic Acid, and Chlorophyll Content in Blanched and Frozen Green Bell Peppers (C. annuum L. var. grossum) (2026)
- Sustainable valorization of olive pomace into functional edible films: Application in Kashar cheese packaging (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)
- Effect of Quince (Cydonia oblonga) Seed Mucilage-Based Bioactive Coating Loaded with Thyme (Thymus vulgaris) Essential Oil on the Physicochemical, Microbiological, and Sensory Quality of Refrigerated Turkey Breast Fillets (2026)
- The Role of Food Neophobia In Consumer Behavior and Novel Food Acceptance (2026)
- Evaluation of The Food Pairing Concept in Terms of Food Quality and Consumer Perception (2026)
- Farklı Gıda Matrislerinde Aroma Uyuşmazlıklarının Sensomics Yaklaşımı ile Moleküler Düzeyde İncelenmesi (2026)
- Bitkisel bazlı et alternatifleri (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)
- Egg substitutes used in vegan foods (2025)
- Novel strategies for fat reduction in food products (2025)
- Kahve lezzeti; Bileşim, işleme ve duyusal özelliklerin etkisi (2024)
- Utilization of Mucilage from Quince Fruit Seeds as an Edible Coating to Improve the Quality of Fresh Turkey Breast During Cold Storage (2024)
- Characterization of Some Olive Varieties Consumed without Pre-Treatment: Naturally Debittered Olives in Türkiye (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)
- Bitkilerden müsilaj ekstraksiyonu sürecinin optimizasyonunun incelenmesi (2024)
- Microalgae as food (2024)
- Sensory quality of plant protein-based foods (2024)
- Nişasta bazlı yenilebilir filmlerin uzay gıdalarında ambalaj olarak kullanılabilirliği (2024)
- Yeni ve Sürdürülebilir Ürün Geliştirmede Gıda Güvenliği ve Tüketici Odaklı Yaklaşım (2023)
- Bazı bitkisel müsilaj kaynaklari ve ebegümeci bitkisi (2023)
- Sürdürülebilir alternatif gida kaynaği olarak yenilebilir böceklerin çeşitli et ürünlerinde kullanilmasi ve kalite özellikleri üzerine etkisi (2023)
- Effect of sourdough on bread quality (2023)
- Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging (2023)
- 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)
- The Effects of Chitosan on Quality Properties of Seafood Products (2021)
- Glütensiz tarhana üretimi (2021)
- Bee bread and bee pollen (2021)
- Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution (2021)
- Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri (2021)
- Determination of Quality Characteristics of Naturally Debittered Olive Varieties in Turkey (2021)
- Bee Bread and Bee Pollen (2021)
- Application of Quince Seed Mucilage to Fresh-cut Pear as Edible Film Coating (2021)
- Fat substitutes used in cake production (2021)
- Glütensiz Tarhana Üretimi (2021)
- Fat Substitutes Used In Cake Production (2021)
- Use Of Fruit And Vegetable Wastes In Meat Products (2021)
- Edible Flowers (2021)
- MODEL SÜTLÜ TATLIDA HOMOJEN OLMAYAN DAĞILIM İLE YAĞ AZALTMA (2021)
- Optimization of headspace solid-phase microextraction technique for the volatile compounds of Prunus mahaleb L. (mahaleb) kernel (2021)
- Su sertliğinin filtre kahvenin uçucu bileşenlerine ve lezzetine etkisi (2021)
- Tarhana üretiminde kullanılan buğday unu alternatifleri (2021)
- Aktif Bileşenler ile Zenginleştirilmiş Yenilebilir Film ve Kaplamaların Taze ve İşlem Görmüş Et ve Balık Ürünlerine Uygulanması (2021)
- Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution (2021)
- Yenilebilir Film Kaplaması Olarak Ayva Çekirdeği Müsilajının Nektarin Meyvesine Uygulanması (2020)
- Nörogastronomi ve Moleküler Gastronomide Duyusal Değerlendirme (2020)
- Influence of Fat and Emulsifier Content on Volatile Release of Butter Aroma Used in Water Phase and Physical Attributes of Model Margarines (2020)
- Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage (2020)
- Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi (2020)
- Reduction of sucrose by inhomogeneous distribution in cake formulation (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)
- Denetimli Örüntü Tanıma ve Gıda Analizlerinde Uygulamaları (2019)
- Artichoke (Cynara scolymus L.) leaves: composition and health effects (2019)
- Volatile profile of pomegranate (Punica granatum L.) wine (2019)
- Quince Seed Mucilage as Edible Coating for Mandarin Fruit Determination of the Quality Characteristics during Storage (2019)
- Effect of Fat Content on Aroma Release and Rheological Properties of Dairy Desserts (2019)
- Sensory analysis of olive oil (2019)
- Sugar replacement strategies in cakes (2019)
- Quality Characteristics of Strawberry Coated with Quince Seed Mucilage as Edible Coating (2019)
- Effect of Turkish coffee brewing technique in extraction of the volatile compounds of coffee (2019)
- Bitkisel Kaynaklı Yenilebilir Film ve Kaplamaların Minimal İşlem Görmüş Meyve ve Sebzelere Uygulanması (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)
- Characterization of Volatile Release and Sensory Properties of Model Margarines by Changing Fat and Emulsifier Content (2019)
- Sugar reduction in cookies using inhomogeneous distribution (2018)
- Karabuğday Öğütme Ürünlerinin Kek Formülasyonunda Kullanılması (2018)
- Gıdanın emülsiyon özelliklerinin uçucu bileşen salınımına etkisi (2018)
- Production of candied black myrtle (Myrtus Communis L.) (2018)
- The Gut Microbiota and Obesity (2018)
- Determination of volatile compounds of black and white mrytle (Myrtus communıs L.) fruits by spme/gc/ms (2018)
- Çikolatada tat-koku etkileşimi: Şeker miktarını azaltmak amacıyla farklı aroma maddelerinin kullanılması (2018)
- Optimization of Spme Conditions for the Analysis of Volatile Compounds (2018)
- Effect of oil phase on flavour release from emulsions (2018)
- Check all that apply methodology for sensory analysis (2018)
- Effect of brewing on the bioactive compounds of coffee (2018)
- Determination of Volatile Compounds of Black and White Myrtle (Myrtus communis L.) Fruits by SPME/GC/MS (2018)
- Optimization of spme conditios for the analysis of volatile compounds (2018)
- Edible medicinal plant: Scolymus hispanicus L.(golden thistle) (2018)
- A Survey On Determination of 5 Basic Taste of 8-13 Year Old Students (2018)
- Çikolatada tat-koku etkileşimi: Şeker miktarını azaltmak amacıyla farklı aroma maddelerinin kullanılması (2018)
- Rheological, Antioxidant and Sensory Properties of Sodium Reduced Wheat Flour Bread with Mahaleb (Prunus mahaleb L.) (2018)
- Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes (2018)
- Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması (2018)
- Polifenol Oksidaz Enzimi ve İnaktivasyon Yöntemleri (2018)
- Karabuğday: Bileşimi ve Gıdalarda Kullanılması (2018)