All Stories

  1. Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake

    Article • Journal of Food Quality, October 2015, Wiley

    Dr. Ismail S DOGAN

  2. GLUTENSİZ EKMEK KARIŞIMLARIN KALİTE VE BİLEŞENLER YÖNÜNDEN DEĞERLENDİRİLMESİ

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

    Dr. Ismail S DOGAN

  3. Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

    Article • International Journal of Food Engineering, January 2014, De Gruyter

    Dr. Ismail S DOGAN, Önder YILDIZ

  4. Grape seed as a functional food ingredient in bread-making

    Article • International Journal of Food Sciences and Nutrition, November 2012, Taylor & Francis

    Dr. Ismail S DOGAN

  5. Determination of Stickiness Values of Different Flour Combinations

    Article • International Journal of Food Engineering, January 2012, De Gruyter

    Dr. Ismail S DOGAN, Önder YILDIZ

  6. Multiple response optimisations for the development of reduced-fat cake

    Article • Food Manufacturing Efficiency, February 2010, IFIS Publishing

    Dr. Ismail S DOGAN, Önder YILDIZ

  7. Effect of edible coatings on the quality of frozen fish fillets

    Article • LWT, May 2009, Elsevier

    Dr. Ismail S DOGAN

  8. Effects of interesterified palm and cottonseed oil blends on cake quality

    Article • International Journal of Food Science & Technology, February 2007, Wiley

    Dr. Ismail S DOGAN

  9. Factors affecting wafer sheet quality

    Article • International Journal of Food Science & Technology, May 2006, Wiley

    Dr. Ismail S DOGAN

  10. A traditional fermented Turkish soup, tarhana, formulated with corn flour and whey

    Article • International Journal of Food Science & Technology, April 2004, Wiley

    Dr. Ismail S DOGAN

  11. Effect of alpha-amylases on dough properties during Turkish hearth bread production

    Article • International Journal of Food Science & Technology, February 2003, Wiley

    Dr. Ismail S DOGAN