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
HENDEK-ERTOP, M., Sarıkaya, S.B.Ö. (2017) "The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity And Colorimetric Properties Of Various Bakery Products", GIDA / THE JOURNAL OF FOOD, 42 (6) pp. 834-843 [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-15976">
HENDEK-ERTOP, M., Sarıkaya, S.B.Ö. (2017) "The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity And Colorimetric Properties Of Various Bakery Products", GIDA / THE JOURNAL OF FOOD, 42 (6) pp. 834-843 [TR Dizin] Link DOI HENDEK-ERTOP, M., Sarıkaya, S.B.Ö. (2017) "The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity And Colorimetric Properties Of Various Bakery Products", GIDA / THE JOURNAL OF FOOD, 42 (6) pp. 834-843 [TR Dizin] Link DOI
HENDEK-ERTOP, M. (2017) "Farklı Fermentasyon ve Kurutma Yöntemleriyle Üretilmiş Toz Ekşi Hamurun Bazi Mikrobiyolojik Nitelikleri ve Ekmekteki Küf Gelişimi Üzerine Etkileri", Gıda, 42 (5) pp. 609-619 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-15978">
HENDEK-ERTOP, M. (2017) "Farklı Fermentasyon ve Kurutma Yöntemleriyle Üretilmiş Toz Ekşi Hamurun Bazi Mikrobiyolojik Nitelikleri ve Ekmekteki Küf Gelişimi Üzerine Etkileri", Gıda, 42 (5) pp. 609-619 [TR Dizin] DOI HENDEK-ERTOP, M. (2017) "Farklı Fermentasyon ve Kurutma Yöntemleriyle Üretilmiş Toz Ekşi Hamurun Bazi Mikrobiyolojik Nitelikleri ve Ekmekteki Küf Gelişimi Üzerine Etkileri", Gıda, 42 (5) pp. 609-619 [TR Dizin] DOI
HENDEK-ERTOP, M., Bektaş, M. (2018) "Enhancement of Bioavailable Micronutrients And Reduction of Antinutrients in Foods With Some Processes", Food and Health, 4 (0) pp. 159-165 [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-15979">
HENDEK-ERTOP, M., Bektaş, M. (2018) "Enhancement of Bioavailable Micronutrients And Reduction of Antinutrients in Foods With Some Processes", Food and Health, 4 (0) pp. 159-165 [TR Dizin] Link DOI HENDEK-ERTOP, M., Bektaş, M. (2018) "Enhancement of Bioavailable Micronutrients And Reduction of Antinutrients in Foods With Some Processes", Food and Health, 4 (0) pp. 159-165 [TR Dizin] Link DOI
HENDEK-ERTOP, M., Kutluk, K., Coşkun, K., Canlı, S. (2016) "Gıda endüstrisi yan ürünleri kullanımıyla cips üretimine yeni bir yaklaşım Zenginleştirilmiş gluten cipsi", Akademik Gıda, 14 (4) pp. 398-406 [TR Dizin] " data-bs-content-id="YazarBilgi-15980">
HENDEK-ERTOP, M., Kutluk, K., Coşkun, K., Canlı, S. (2016) "Gıda endüstrisi yan ürünleri kullanımıyla cips üretimine yeni bir yaklaşım Zenginleştirilmiş gluten cipsi", Akademik Gıda, 14 (4) pp. 398-406 [TR Dizin] HENDEK-ERTOP, M., Kutluk, K., Coşkun, K., Canlı, S. (2016) "Gıda endüstrisi yan ürünleri kullanımıyla cips üretimine yeni bir yaklaşım Zenginleştirilmiş gluten cipsi", Akademik Gıda, 14 (4) pp. 398-406 [TR Dizin]
Hayta, M., HENDEK-ERTOP, M. (2017) "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 (8) pp. 1828-1835 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15981">
Hayta, M., HENDEK-ERTOP, M. (2017) "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 (8) pp. 1828-1835 [SCI Expanded] Link DOI Hayta, M., HENDEK-ERTOP, M. (2017) "Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 (8) pp. 1828-1835 [SCI Expanded] Link DOI
