All Stories

  1. Effects of Rhodiola rosea and Withania somnifera powders on the functional and quality properties of chewing gum

    Article • Food and Humanity, December 2025, Elsevier

    Ertan Ermis

  2. Investigation of glutamic acid production capacity of Stenotrophomonas sp. strain CG2 isolated from soil

    Article • Biocatalysis and Agricultural Biotechnology, July 2025, Elsevier

    Ertan Ermis

  3. Effects of different alkali mixtures on physicochemical, microstructural, and powder properties of alkalized cocoa

    Article • Journal of Food Measurement & Characterization, September 2024, Springer Science + Business Media

    Ertan Ermis

  4. Freeze‐Drying of Probiotics for the Incorporation in Functional Foods

    Article • January 2024, Wiley

    Ertan Ermis

  5. Effect of sourdough prepared with the combination of chickpea and carob on bread properties

    Article • International Journal of Gastronomy and Food Science, June 2023, Elsevier

    Ertan Ermis

  6. Production and Characterization of Calcium Silica Aerogel Powder as a Food Additive

    Article • ACS Omega, March 2023, American Chemical Society (ACS)

    Ertan Ermis

  7. An overview of protein powders and their use in food formulations

    Article • Journal of Food Process Engineering, March 2023, Wiley

    Ertan Ermis

  8. PHYSICAL PROPERTIES OF PROTEIN EXTRACT POWDER FROM STALE BREAD AND EVALUATION OF ITS USE IN WHEAT BREAD CONTAINING CHICKPEA FLOUR

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

    Ertan Ermis

  9. Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces

    Article • Innovative Food Science & Emerging Technologies, October 2021, Elsevier

    Ertan Ermis

  10. Fabrication and characterization of bioactive nanoemulsion-based delivery systems

    Article • Emerging Materials Research, September 2021, Emerald

    Ertan Ermis

  11. A review of drying methods for improving the quality of probiotic powders and characterization

    Article • Drying Technology, July 2021, Taylor & Francis

    Ertan Ermis

  12. Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

    Article • Journal of Food Engineering, March 2021, Elsevier

    Ertan Ermis

  13. Effects of Adding Eggshell Powder and Olive Seed Powder to Biscuit Formulation on Some Quality Properties

    Article • Turkish Journal of Agriculture - Food Science and Technology, December 2020, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Ertan Ermis

  14. Sugar beet powder production using different drying methods, characterization and influence on sensory quality of cocoa-hazelnut cream

    Article • Journal of Food Science and Technology, August 2020, Springer Science + Business Media

    Ertan Ermis

  15. Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization

    Article • Sakarya University Journal of Science, February 2020, Sakarya University Journal of Science

    Ertan Ermis

  16. SPRAY DRYING OF DE-OILED SUNFLOWER PROTEIN EXTRACTS: FUNCTIONAL PROPERTIES AND CHARACTERIZATION OF THE POWDER

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

    Ertan Ermis

  17. Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique

    Article • Journal of Food Engineering, February 2019, Elsevier

    Ertan Ermis

  18. Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying

    Article • International Journal of Food Engineering, December 2018, De Gruyter

    Ertan Ermis

  19. CHARACTERIZATION OF HAZELNUT MILK FERMENTED BY LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

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

    Ertan Ermis

  20. Powder Flow Tester (PFT): a new tool to evaluate wheat flour dough behavior by measuring unconfined failure strength under variable consolidation stresses

    Article • Journal of Food Measurement & Characterization, March 2018, Springer Science + Business Media

    Ertan Ermis

  21. Bazı Model Toz Gıdaların Akışkanlığına ve Sıkıştırılabilirliğine Partikül Boyutunun Etkisinin PFT Toz Akışı Test Cihazı Kullanılarak Belirlenmesi

    Article • Turkish Journal of Agriculture - Food Science and Technology, February 2018, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Ertan Ermis

  22. DETERMINATION OF ORGANOCHLORINATED PESTICIDE AND POLYCHLORINATED BIPHENYL CONGENERS RESIDUES IN CHICKEN EGGS BY GAS CHROMATOGRAPHY

    Article • Food and Health, January 2018, Fisheries Sciences.com

    Ertan Ermis

  23. Nanoemulsion-based delivery systems to improve functionality of oregano essential oil: Molecular characterization and in vitro antifungal activity

    Article • Journal of Biotechnology, August 2017, Elsevier

    Ertan Ermis

  24. Halal status of enzymes used in food industry

    Article • Trends in Food Science & Technology, June 2017, Elsevier

    Ertan Ermis

  25. Recent and advanced techniques for encapsulation of probiotic bacteria to maintain their biofunctionality

    Article • Journal of Biotechnology, August 2016, Elsevier

    Ertan Ermis

  26. Characterization of in vitro antifungal activities of small and American cranberry (Vaccinium oxycoccos L. and V. macrocarpon Aiton) and lingonberry (Vaccinium vitis-idaea L.) concentrates in sugar reduced fruit spreads

    Article • International Journal of Food Microbiology, July 2015, Elsevier

    Ertan Ermis

  27. FOOD POWDERS: PROPERTIES AND CHARACTERIZATION

    Article • GIDA / THE JOURNAL OF FOOD, January 2015, Association of Food Technology, Turkey

    Ertan Ermis

  28. Centrifugal tester versus a novel design to measure particle adhesion strength and investigation of effect of physical characteristics (size, shape, density) of food particles on food surfaces

    Article • Journal of Food Engineering, June 2011, Elsevier

    Ertan Ermis

  29. Direct Measurement of Powder Flavor Adhesion onto Crisp Surface Using a Novel Adhesion Tester

    Article • Particulate Science And Technology, July 2009, Taylor & Francis

    Ertan Ermis