All Stories

  1. EFFECTS OF DIFFERENT FLOURS ON THE TEXTURAL, COLOR, AND NUTRITIONAL PROPERTIES OF POTATO-BASED PUREES

    Article • GIDA / THE JOURNAL OF FOOD, September 2025, Association of Food Technology, Turkey

    Hakan Erinç

  2. Effects of Conjugated Linoleic Acid on Oleogel Structure and Oxidative Stability

    Article • The Open Chemical Engineering Journal, June 2025, Bentham Science Publishers

    Hakan Erinç

  3. FARKLI KURUTMA TEKNİKLERİNİN FINDIK OLEOZOMLARI ÜZERİNE ETKİLERİNİN BELİRLENMESİ

    Article • GIDA / THE JOURNAL OF FOOD, December 2024, Association of Food Technology, Turkey

    Hakan Erinç

  4. Rheological properties of model emulsions containing oleosomes

    Article • Acta Alimentaria, September 2024, Akademiai Kiado

    Hakan Erinç

  5. Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement

    Article • Acta Alimentaria, March 2024, Akademiai Kiado

    Hakan Erinç

  6. BİTKİSEL LİF-BÜTİRİK ASİT ESTERLERİNİN ÜRETİMİ VE KEK FORMÜLASYONUNDA EMÜLGATÖR OLARAK KULLANIMI

    Article • GIDA / THE JOURNAL OF FOOD, December 2023, Association of Food Technology, Turkey

    Hakan Erinç

  7. Optimization of nanofiber‐caproate/laurate esters synthesis, their characterization, and usage as emulsifier in o/w emulsion

    Article • Oil & Soap, July 2023, Wiley

    Hakan Erinç

  8. Köfter üretiminde renk ve tekstür özellikleri üzerine farklı kaynaklardan nişasta kullanımının etkilerinin incelenmesi

    Article • Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, July 2023, Omer Halisdemir Universitesi Iktisadi ve Idari Bilimler Fakultesi Dergisi

    Hakan Erinç

  9. Effects of dietary α-tocopherol acetate and pomegranate peel extract on growth performance and antioxidative potential and lipid oxidation of meat of broiler

    Article • Journal of the Hellenic Veterinary Medical Society, April 2023, National Documentation Centre

    Hakan Erinç

  10. Fatty acid and conjugated linoleic acid content of Anatolian buffaloes at different muscle types and slaughter weight

    Article • Tropical Animal Health and Production, November 2022, Springer Science + Business Media

    Hakan Erinç

  11. EFFECT OF CONJUGATED LINOLEIC ACID ON THE STRUCTURE AND OXIDATIVE STABILITY OF OLEOGEL

    Article • November 2022, Authorea, Inc.

    Hakan Erinç

  12. Energy and exergy analysis of the temperature and relative humidity controlled infrared convective walnut drying

    Article • Journal of Food Processing and Preservation, September 2022, Wiley

    Hakan Erinç

  13. Effects of breed and fattening system on fatty acid and chemical composition of meat from male lambs

    Article • South African Journal of Animal Science, May 2022, African Journals Online (AJOL)

    Hakan Erinç

  14. LİTYUM KLORİT/DİMETİLASETAMİT ORTAMINDA NANOSELÜLOZUN ASETİK ANHİDRİT VE FARKLI YAĞ ASİTLERİ İLE ESTERİFİKASYONUNUN OPTİMİZASYONU

    Article • GIDA / THE JOURNAL OF FOOD, October 2021, Association of Food Technology, Turkey

    Hakan Erinç

  15. Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

    Article • Journal of Food Processing and Preservation, April 2021, Hindawi Publishing Corporation

    Hakan Erinç

  16. Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

    Article • Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, March 2021, Journal of the Institute of Science and Technology

    Hakan Erinç

  17. FARKLI BOYUTLARDA KİNOA KEPEK UNU KULLANIMININ BİSKÜVİLERİN FİZİKSEL, DUYUSAL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİSİ

    Article • GIDA / THE JOURNAL OF FOOD, October 2020, Association of Food Technology, Turkey

    Hakan Erinç

  18. KONJUGE LİNOLEİK ASİT İLE ZENGİNLEŞTİRİLMİŞ YAĞIN YAĞSIZ SÜT TOZU VE MALTODEKSTRİN KARIŞIMI İLE MİKROENKAPSÜLASYONU VE MİKROKAPSÜLLERİN KARAKTERİZASYONU

    Article • GIDA / THE JOURNAL OF FOOD, October 2020, Association of Food Technology, Turkey

    Hakan Erinç

  19. MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ

    Article • GIDA / THE JOURNAL OF FOOD, August 2020, Association of Food Technology, Turkey

    Hakan Erinç

  20. Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

    Article • Archives Animal Breeding, December 2019, Copernicus GmbH

    Hakan Erinç

  21. KİNOA KEPEK UNU KULLANIMININ KEKLERİN FİZİKSEL, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

    Article • Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, November 2019, Kahramanmaras Sutcu Imam University Journal of Engineering Sciences

    Hakan Erinç

  22. THE EFFECT OF IRRIGATION ON OLIVE AND OLIVE OIL CHARACTERISTICS

    Article • GIDA / THE JOURNAL OF FOOD, October 2019, Association of Food Technology, Turkey

    Hakan Erinç

  23. Production of Conjugated Linoleic Acid by Microwave‐Assisted and Ultrasound‐Assisted Alkali Isomerization: Effects of Microwave Power and Ultrasound Amplitude

    Article • Oil & Soap, May 2019, Wiley

    Hakan Erinç

  24. Optimization of conjugated linoleic acid production from safflower oil and purification by low temperature crystallization

    Article • Acta Alimentaria, March 2019, Akademiai Kiado

    Hakan Erinç

  25. EFFECTIVENESS OF LOW TEMPERATURE CRYSTALLIZATION METHOD FOR PURIFICATION OF LINOLEIC ACID

    Article • Food and Health, January 2019, Fisheries Sciences.com

    Hakan Erinç

  26. EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE

    Article • GIDA / THE JOURNAL OF FOOD, October 2018, Association of Food Technology, Turkey

    Hakan Erinç

  27. THE EFFECT OF MALAXATION TIME AND TEMPERATURE ON SOME PROPERTIES OF OLIVE OIL

    Article • GIDA / THE JOURNAL OF FOOD, October 2018, Association of Food Technology, Turkey

    Hakan Erinç

  28. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

    Article • Journal of Food Science and Technology, July 2018, Springer Science + Business Media

    Hakan Erinç

  29. Development of fats based on olive oil by chemical interesterification and its utilization in cookie production

    Article • Acta Alimentaria, June 2018, Akademiai Kiado

    Dilek Sivri Özay, Hakan Erinç

  30. MARAŞ TARHANASI ÜRETİMİNDE KEFİR KULLANIMININ SON ÜRÜN ÜZERİNE ETKİLERİ

    Article • GIDA / THE JOURNAL OF FOOD, January 2018, Association of Food Technology, Turkey

    Hakan Erinç

  31. GÜNEYDOĞU ANADOLU BÖLGESİ’NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ

    Article • GIDA / THE JOURNAL OF FOOD, January 2017, Association of Food Technology, Turkey

    Hakan Erinç

  32. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating

    Article • International Journal of Food Properties, September 2016, Taylor & Francis

    Ayhan BAŞTÜRK, Hakan Erinç

  33. AK DELİCE YABANİ ZEYTİNİ (OLEA EUROPAEA L. SUBSP. OLEASTER) VE ZEYTİNYAĞININ KARAKTERİZASYONU

    Article • GIDA / THE JOURNAL OF FOOD, January 2016, Association of Food Technology, Turkey

    Hakan Erinç

  34. Changes in Olive and Olive Oil Characteristics During Maturation

    Article • Oil & Soap, February 2013, Wiley

    Hakan Erinç

  35. Rheological and Microscopic Properties of Fat Blends with Similar Solid Fat Content but Different Trans Composition

    Article • Oil & Soap, August 2012, Wiley

    Hakan Erinç

  36. Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds.

    Article • Grasas y Aceites, September 2009, Departmento de Publicaciones del CSIC

    Hakan Erinç