Şenol, S., HENDEK-ERTOP, M. (2024) "Use of chestnut propolis extract produced by maseration, reflux and ultrasound-assisted extraction methods in different food models: Effect on physicochemıcal, sensory and bioactive properties", Food and Health, 10 (1) pp. 22-39 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15953">
Şenol, S., HENDEK-ERTOP, M. (2024) "Use of chestnut propolis extract produced by maseration, reflux and ultrasound-assisted extraction methods in different food models: Effect on physicochemıcal, sensory and bioactive properties", Food and Health, 10 (1) pp. 22-39 [TR Dizin] DOI Şenol, S., HENDEK-ERTOP, M. (2024) "Use of chestnut propolis extract produced by maseration, reflux and ultrasound-assisted extraction methods in different food models: Effect on physicochemıcal, sensory and bioactive properties", Food and Health, 10 (1) pp. 22-39 [TR Dizin] DOI
Burnaz, N.A., HENDEK-ERTOP, M., Karataş, Ş.M. (2018) "Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi", GIDA / THE JOURNAL OF FOOD, 43 (2) pp. 240-249 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15954">
Burnaz, N.A., HENDEK-ERTOP, M., Karataş, Ş.M. (2018) "Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi", GIDA / THE JOURNAL OF FOOD, 43 (2) pp. 240-249 [TR Dizin] DOI Burnaz, N.A., HENDEK-ERTOP, M., Karataş, Ş.M. (2018) "Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi", GIDA / THE JOURNAL OF FOOD, 43 (2) pp. 240-249 [TR Dizin] DOI
Örü, F., HENDEK-ERTOP, M. (2023) "SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ", Association of Food Technology, Turkey, 48 (1) pp. 209-226 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15955">
Örü, F., HENDEK-ERTOP, M. (2023) "SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ", Association of Food Technology, Turkey, 48 (1) pp. 209-226 [TR Dizin] DOI Örü, F., HENDEK-ERTOP, M. (2023) "SİYEZ KEPEĞİ EKŞİ HAMUR OPTİMİZASYONUNUN EKMEĞİN KALİTE VE BİYOAKTİF NİTELİKLERİ ÜZERİNDEKİ ETKİLERİ", Association of Food Technology, Turkey, 48 (1) pp. 209-226 [TR Dizin] DOI
Şahin, B., HENDEK-ERTOP, M. (2023) "SİYEZ (Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ", Association of Food Technology, Turkey, 48 (4) pp. 698-714 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15956">
Şahin, B., HENDEK-ERTOP, M. (2023) "SİYEZ (Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ", Association of Food Technology, Turkey, 48 (4) pp. 698-714 [TR Dizin] DOI Şahin, B., HENDEK-ERTOP, M. (2023) "SİYEZ (Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ", Association of Food Technology, Turkey, 48 (4) pp. 698-714 [TR Dizin] DOI
Han, Ş., HENDEK-ERTOP, M. (2022) "Kastamonuda Üretilen Siyez Buğdayının (Triticum monococcum) Bazı Kimyasal ve Fiziksel Özellikleri", Akademik Gida, (1) pp. 63-70 DOI " data-bs-content-id="YazarBilgi-15957">
Han, Ş., HENDEK-ERTOP, M. (2022) "Kastamonuda Üretilen Siyez Buğdayının (Triticum monococcum) Bazı Kimyasal ve Fiziksel Özellikleri", Akademik Gida, (1) pp. 63-70 DOI Han, Ş., HENDEK-ERTOP, M. (2022) "Kastamonuda Üretilen Siyez Buğdayının (Triticum monococcum) Bazı Kimyasal ve Fiziksel Özellikleri", Akademik Gida, (1) pp. 63-70 DOI
HENDEK-ERTOP, M., Karataş, Ş.M., Yılmaz, F., Baltacı, C., Gündoğdu, A. (2018) "Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (6) pp. 971-980 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-15958">
HENDEK-ERTOP, M., Karataş, Ş.M., Yılmaz, F., Baltacı, C., Gündoğdu, A. (2018) "Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (6) pp. 971-980 [SCI Expanded] DOI HENDEK-ERTOP, M., Karataş, Ş.M., Yılmaz, F., Baltacı, C., Gündoğdu, A. (2018) "Quality Properties of Wheat Breads Incorporated with Dried Sourdoughs Produced with Different Fermentation and Drying Methods", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (6) pp. 971-980 [SCI Expanded] DOI
HENDEK-ERTOP, M., İncemehmetoğlu, E. (2022) "Çam (Pinus spp.) Türlerinin ve Fraksiyonlarının Gıda Takviyesi ve Tıbbi Bitki Olarak Kullanım Olanakları", Journal of the Institute of Science and Technology, 12 (1) pp. 266-278 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15959">
HENDEK-ERTOP, M., İncemehmetoğlu, E. (2022) "Çam (Pinus spp.) Türlerinin ve Fraksiyonlarının Gıda Takviyesi ve Tıbbi Bitki Olarak Kullanım Olanakları", Journal of the Institute of Science and Technology, 12 (1) pp. 266-278 [TR Dizin] DOI HENDEK-ERTOP, M., İncemehmetoğlu, E. (2022) "Çam (Pinus spp.) Türlerinin ve Fraksiyonlarının Gıda Takviyesi ve Tıbbi Bitki Olarak Kullanım Olanakları", Journal of the Institute of Science and Technology, 12 (1) pp. 266-278 [TR Dizin] DOI
Hayta, M., HENDEK-ERTOP, M. (2019) "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough", QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 11 (3) pp. 283-293 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15960">
Hayta, M., HENDEK-ERTOP, M. (2019) "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough", QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 11 (3) pp. 283-293 [SCI Expanded] Link DOI Hayta, M., HENDEK-ERTOP, M. (2019) "Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough", QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 11 (3) pp. 283-293 [SCI Expanded] Link DOI
Bektaş, M., HENDEK-ERTOP, M. (2021) "Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes", UKRAINIAN FOOD JOURNAL, 10 (3) pp. 507-523 [ESCI] DOI " data-bs-content-id="YazarBilgi-15961">
Bektaş, M., HENDEK-ERTOP, M. (2021) "Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes", UKRAINIAN FOOD JOURNAL, 10 (3) pp. 507-523 [ESCI] DOI Bektaş, M., HENDEK-ERTOP, M. (2021) "Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes", UKRAINIAN FOOD JOURNAL, 10 (3) pp. 507-523 [ESCI] DOI
Atasoy, R., HENDEK-ERTOP, M. (2021) "Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 45 (7) [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15962">
Atasoy, R., HENDEK-ERTOP, M. (2021) "Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 45 (7) [SCI Expanded] Link DOI Atasoy, R., HENDEK-ERTOP, M. (2021) "Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 45 (7) [SCI Expanded] Link DOI
Örü, F., HENDEK-ERTOP, M. (2021) "SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ", GIDA / THE JOURNAL OF FOOD, 46 (2) pp. 396-407 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15963">
Örü, F., HENDEK-ERTOP, M. (2021) "SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ", GIDA / THE JOURNAL OF FOOD, 46 (2) pp. 396-407 [TR Dizin] DOI Örü, F., HENDEK-ERTOP, M. (2021) "SİYEZ VE EKMEKLİK BUĞDAY KEPEĞİNİN EKŞİ HAMUR ÜRETİMİNDE KULLANIM OLANAĞININ DEĞERLENDİRİLMESİ", GIDA / THE JOURNAL OF FOOD, 46 (2) pp. 396-407 [TR Dizin] DOI
HENDEK-ERTOP, M., Bektaş, M., Atasoy, R. (2020) "Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein", UKRAINIAN FOOD JOURNAL, 9 (1) pp. 136-147 [ESCI] DOI " data-bs-content-id="YazarBilgi-15964">
HENDEK-ERTOP, M., Bektaş, M., Atasoy, R. (2020) "Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein", UKRAINIAN FOOD JOURNAL, 9 (1) pp. 136-147 [ESCI] DOI HENDEK-ERTOP, M., Bektaş, M., Atasoy, R. (2020) "Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein", UKRAINIAN FOOD JOURNAL, 9 (1) pp. 136-147 [ESCI] DOI
Burnaz, N.A., HENDEK-ERTOP, M. (2020) "SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ", GIDA / THE JOURNAL OF FOOD, 45 (2) pp. 193-203 [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-15965">
Burnaz, N.A., HENDEK-ERTOP, M. (2020) "SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ", GIDA / THE JOURNAL OF FOOD, 45 (2) pp. 193-203 [TR Dizin] Link DOI Burnaz, N.A., HENDEK-ERTOP, M. (2020) "SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ", GIDA / THE JOURNAL OF FOOD, 45 (2) pp. 193-203 [TR Dizin] Link DOI
Hayta, M., HENDEK-ERTOP, M. (2018) "Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 55 (1) pp. 1-9 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15966">
Hayta, M., HENDEK-ERTOP, M. (2018) "Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 55 (1) pp. 1-9 [SCI Expanded] Link DOI Hayta, M., HENDEK-ERTOP, M. (2018) "Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 55 (1) pp. 1-9 [SCI Expanded] Link DOI
HENDEK-ERTOP, M., Atasoy, R. (2019) "Comparison of Physicochemical Attributes of Einkorn Wheat (Triticum monococcum) and Durum Wheat (Triticum durum) and Evaluation of Morphological Properties Using Scanning Electron Microscopy and Image Analysis", Tarim Bilimleri Dergisi-Journal of Agricultural Sciences, 25 (1) pp. 93-99 Link DOI " data-bs-content-id="YazarBilgi-15967">
HENDEK-ERTOP, M., Atasoy, R. (2019) "Comparison of Physicochemical Attributes of Einkorn Wheat (Triticum monococcum) and Durum Wheat (Triticum durum) and Evaluation of Morphological Properties Using Scanning Electron Microscopy and Image Analysis", Tarim Bilimleri Dergisi-Journal of Agricultural Sciences, 25 (1) pp. 93-99 Link DOI HENDEK-ERTOP, M., Atasoy, R. (2019) "Comparison of Physicochemical Attributes of Einkorn Wheat (Triticum monococcum) and Durum Wheat (Triticum durum) and Evaluation of Morphological Properties Using Scanning Electron Microscopy and Image Analysis", Tarim Bilimleri Dergisi-Journal of Agricultural Sciences, 25 (1) pp. 93-99 Link DOI
HENDEK-ERTOP, M., Atasoy, R., Akın, Ş.S. (2019) "Evaluation of taro [Colocasia Esculenta L. Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (10) [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15968">
HENDEK-ERTOP, M., Atasoy, R., Akın, Ş.S. (2019) "Evaluation of taro [Colocasia Esculenta L. Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (10) [SCI Expanded] Link DOI HENDEK-ERTOP, M., Atasoy, R., Akın, Ş.S. (2019) "Evaluation of taro [Colocasia Esculenta L. Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (10) [SCI Expanded] Link DOI
HENDEK-ERTOP, M. (2019) "Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (2) p. 13863 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15969">
HENDEK-ERTOP, M. (2019) "Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (2) p. 13863 [SCI Expanded] Link DOI HENDEK-ERTOP, M. (2019) "Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (2) p. 13863 [SCI Expanded] Link DOI
HENDEK-ERTOP, M., Atasoy, R. (2019) "FARKLI TAHIL VE BAKLİYAT UNLARI İLE ÜRETİLEN TARHANALARIN FİZİKOKİMYASAL, REOLOJİK VE DUYUSAL NİTELİKLERİ", GIDA / THE JOURNAL OF FOOD, 44 (5) pp. 781-793 [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-15970">
HENDEK-ERTOP, M., Atasoy, R. (2019) "FARKLI TAHIL VE BAKLİYAT UNLARI İLE ÜRETİLEN TARHANALARIN FİZİKOKİMYASAL, REOLOJİK VE DUYUSAL NİTELİKLERİ", GIDA / THE JOURNAL OF FOOD, 44 (5) pp. 781-793 [TR Dizin] Link DOI HENDEK-ERTOP, M., Atasoy, R. (2019) "FARKLI TAHIL VE BAKLİYAT UNLARI İLE ÜRETİLEN TARHANALARIN FİZİKOKİMYASAL, REOLOJİK VE DUYUSAL NİTELİKLERİ", GIDA / THE JOURNAL OF FOOD, 44 (5) pp. 781-793 [TR Dizin] Link DOI
HENDEK-ERTOP, M., Cerit, Z.G., Atasoy, R. (2019) "Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana", Food Science and Quality Management, 83 (0) pp. 61-67 Link DOI " data-bs-content-id="YazarBilgi-15971">
HENDEK-ERTOP, M., Cerit, Z.G., Atasoy, R. (2019) "Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana", Food Science and Quality Management, 83 (0) pp. 61-67 Link DOI HENDEK-ERTOP, M., Cerit, Z.G., Atasoy, R. (2019) "Evaluation of Physicochemical, Nutritional and Sensory Properties of the Wet Tarhana", Food Science and Quality Management, 83 (0) pp. 61-67 Link DOI
HENDEK-ERTOP, M., Coşkun, Y. (2018) "Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42 (7) pp. 1-10 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15972">
HENDEK-ERTOP, M., Coşkun, Y. (2018) "Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42 (7) pp. 1-10 [SCI Expanded] Link DOI HENDEK-ERTOP, M., Coşkun, Y. (2018) "Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology", JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42 (7) pp. 1-10 [SCI Expanded] Link DOI
