All Stories

  1. Plant-based fermented foods: General concepts, improvement of the quality, metabolites, and health-related functions

    Article • Food Bioscience, July 2025, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  2. Bioplastic packaging for fresh meat and fish: Current status and future direction on mitigating food and packaging waste

    Article • Trends in Food Science & Technology, October 2024, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  3. A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits

    Article • Food Hydrocolloids for Health, December 2023, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  4. MISIR PÜSKÜLÜ TOZU İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ ERİŞTE ÜRETİMİ

    Article • Mühendislik Bilimleri ve Tasarım Dergisi, June 2023, Muhendislik Bilimleri ve Tasarim Dergisi

    Assoc. Prof. Dr. Hulya Cakmak

  5. Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders

    Article • Anais da Academia Brasileira de Ciências, January 2023, FapUNIFESP (SciELO)

    Assoc. Prof. Dr. Hulya Cakmak

  6. Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films

    Article • Foods, December 2022, MDPI AG

    Assoc. Prof. Dr. Hulya Cakmak

  7. Kırık Leblebiden Elde Edilen Unun Glutensiz Erişte Üretiminde Değerlendirilmesi

    Article • Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, August 2022, SDU Journal of Natural and Applied Sciences

    Assoc. Prof. Dr. Hulya Cakmak

  8. Using of Lignocellulosic Fiber Extracted from Artichoke Outer Petal Leaves as Filler in Potato Starch-Based Composite Films

    Article • Waste and Biomass Valorization, June 2022, Springer Science + Business Media

    Assoc. Prof. Dr. Hulya Cakmak

  9. Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality

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

    Assoc. Prof. Dr. Hulya Cakmak

  10. Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles

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

    Assoc. Prof. Dr. Hulya Cakmak

  11. Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and Vegetables

    Article • January 2022, Springer Science + Business Media

    Assoc. Prof. Dr. Hulya Cakmak

  12. Foam-mat drying of carrot juice and thin layer modeling of drying

    Article • Hittite Journal of Science & Engineering, December 2021, Journal of Divinity Faculty, Hitit University

    Assoc. Prof. Dr. Hulya Cakmak

  13. Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

    Article • Harran Üniversitesi Mühendislik Dergisi, March 2021, Harran University Journal of Engineering, Harran University

    Assoc. Prof. Dr. Hulya Cakmak

  14. Determination of the effects of flaxseed ( Linum usitatissimum L.) sprouts powder on the gluten‐free cupcake quality

    Article • Journal of Food Processing and Preservation, March 2021, Wiley

    Assoc. Prof. Dr. Hulya Cakmak

  15. Foam stability of cloudy carrot juice: effects of protein sources and foaming conditions

    Article • The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, February 2021, Universitatea Dunarea de Jos din Galati

    Assoc. Prof. Dr. Hulya Cakmak

  16. Utilization of carrot (Daucus carota L.) fiber as a filler for chitosan based films

    Article • Food Hydrocolloids, September 2020, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  17. Reinforcement of Na-Alginate Based Films with Carrot Juice Processing Wastes

    Article • Hittite Journal of Science & Engineering, September 2020, Hitte Journal of Science and Engineering

    Assoc. Prof. Dr. Hulya Cakmak

  18. FONKSİYONEL ÖZELLİKLERİ İYİLEŞTİRİLMİŞ 3B GIDA BASIMI: BİR DERLEME

    Article • International Journal of 3D Printing Technologies and Digital Industry, August 2020, International Journal of 3D Printing Technologies and Digital Industry

    Assoc. Prof. Dr. Hulya Cakmak

  19. SÜS ELMASI (MALUS FLORIBUNDA) SUYUNUN KÖPÜK KURUMA DAVRANIŞI VE TOZ ÜRÜNÜN KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

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

    Assoc. Prof. Dr. Hulya Cakmak

  20. Biobased polymers with functional additives for food packaging applications

    Article • January 2020, Springer Science + Business Media

    Assoc. Prof. Dr. Hulya Cakmak

  21. Production of edible w/o based coatings for strawberries

    Article • Journal of Food Process Engineering, April 2019, Wiley

    Assoc. Prof. Dr. Hulya Cakmak

  22. Ultrasounic pretreatment of carrot for drying acceleration.

    Article • Anais da Academia Brasileira de Ciências, January 2019, FapUNIFESP (SciELO)

    Assoc. Prof. Dr. Hulya Cakmak

  23. Effects of Water Soluble Materials on Water-in-oil Primary Food Emulsion Stability

    Article • Hittite Journal of Science & Engineering, January 2019, Hitte Journal of Science and Engineering

    Assoc. Prof. Dr. Hulya Cakmak

  24. Assessment of fresh fruit and vegetable quality with non-destructive methods

    Article • January 2019, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  25. Edible coating production with electrospraying system

    Article • Journal of Food Process Engineering, September 2017, Wiley

    Assoc. Prof. Dr. Hulya Cakmak

  26. Dispersed Phase and Emulsification Conditions on the Stability of Water-in-Oil Emulsion

    Article • Food Studies An Interdisciplinary Journal, January 2017, Common Ground Publishing

    Assoc. Prof. Dr. Hulya Cakmak

  27. Production of crispy bread snacks containing chicken meat and chicken meat powder

    Article • Anais da Academia Brasileira de Ciências, December 2016, FapUNIFESP (SciELO)

    Assoc. Prof. Dr. Hulya Cakmak

  28. Quinoa flour based gluten-free bread batter rheology and bread quality

    Article • Journal of Cereal Science, May 2016, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  29. DAĞ ÇİLEĞİNİN (ARBUTUS UNEDO L.) KURUMA KİNETİĞİNİN İNCELENMESİ VE KALİTE ÖZELLİKLERİNİN BELİRLENMESİ

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

    Assoc. Prof. Dr. Hulya Cakmak

  30. The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein

    Article • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, January 2015, LookUs Bilisim, Ltd.

    Assoc. Prof. Dr. Hulya Cakmak

  31. Anti-browning and barrier properties of edible coatings prepared with electrospraying

    Article • Innovative Food Science & Emerging Technologies, October 2014, Elsevier

    Assoc. Prof. Dr. Hulya Cakmak

  32. Potential uses of bay leaf (Laurus nobilis L.), its chemical structure and food and nonfood uses.

    Article • CABI Publishing

    Assoc. Prof. Dr. Hulya Cakmak