All Stories

  1. Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven

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

    Dr Hilal Isleroglu

  2. Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven

    Article • Journal of Food Engineering, July 2016, Elsevier

    Dr Hilal Isleroglu

  3. Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value

    Article • International Journal of Food Properties, August 2015, Taylor & Francis

    Dr Hilal Isleroglu

  4. Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

    Article • International Journal of Food Properties, October 2014, Taylor & Francis

    Dr Hilal Isleroglu

  5. Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

    Article • Poultry Science, June 2014, Oxford University Press (OUP)

    Dr Hilal Isleroglu

  6. Enterocin HZ produced by a wildEnterococcus faeciumstrain isolated from a traditional, starter-free pickled cheese

    Article • Journal of Dairy Research, February 2014, Cambridge University Press

    Dr Hilal Isleroglu, Metin YILDIRIM

  7. Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

    Article • Journal of Food Engineering, December 2013, Elsevier

    Dr Hilal Isleroglu

  8. Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

    Article • Journal of Food Science, September 2012, Wiley

    Dr Hilal Isleroglu

  9. Partial characterisation of enterocin KP produced byEnterococcus faecalisKP, a cheese isolate

    Article • International Journal of Dairy Technology, September 2011, Wiley

    Dr Hilal Isleroglu, Metin YILDIRIM