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
HENDEK-ERTOP, M., Hayta, M. (2018) "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (4) pp. 697-706 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15982">
HENDEK-ERTOP, M., Hayta, M. (2018) "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (4) pp. 697-706 [SCI Expanded] Link DOI HENDEK-ERTOP, M., Hayta, M. (2018) "Optimization of the Level of Chickpea Sourdough and Baking Powder in Cake Formulation by Response Surface Methodology: Effects on Physicochemical, Sensory and Antioxidant Properties", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (4) pp. 697-706 [SCI Expanded] Link DOI
HENDEK-ERTOP, M. (2018) "Revival of our local wheat varieties A heritage from ancestors Siyez Wheat of Kastamonu", Miller Magazine, 12 (99) pp. 84-86 " data-bs-content-id="YazarBilgi-15983">
HENDEK-ERTOP, M. (2018) "Revival of our local wheat varieties A heritage from ancestors Siyez Wheat of Kastamonu", Miller Magazine, 12 (99) pp. 84-86 HENDEK-ERTOP, M. (2018) "Revival of our local wheat varieties A heritage from ancestors Siyez Wheat of Kastamonu", Miller Magazine, 12 (99) pp. 84-86
HENDEK-ERTOP, M., Şeker, İ.T. (2018) "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (1) pp. 45-53 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-15984">
HENDEK-ERTOP, M., Şeker, İ.T. (2018) "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (1) pp. 45-53 [SCI Expanded] Link DOI HENDEK-ERTOP, M., Şeker, İ.T. (2018) "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties", FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24 (1) pp. 45-53 [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-15985">
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
Ertop, U., ŞEVİK, H., HENDEK-ERTOP, M. (2023) "Mineral composition and heavy metal contents of chestnut honey collected from Kastamonu Region", 1st International Congress of Apitherapy , (pp. 86), Düzce, Türkiye, (Ekim 2023)
HENDEK-ERTOP, M., Çam, M. (2023) "NIXTAMALIZATION (ALKALINE COOKING): ALTERNATIVE TECHNOLOGIES FOR THE PRODUCTION AND THEIR EFFECT ON QUALITY PROPERTIES OF CEREALS AND LEGUMES", II. INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 181-190), Sivas, Türkiye, (Ekim 2023) " data-bs-content-id="YazarBilgi-15989">
HENDEK-ERTOP, M., Çam, M. (2023) "NIXTAMALIZATION (ALKALINE COOKING): ALTERNATIVE TECHNOLOGIES FOR THE PRODUCTION AND THEIR EFFECT ON QUALITY PROPERTIES OF CEREALS AND LEGUMES", II. INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 181-190), Sivas, Türkiye, (Ekim 2023) HENDEK-ERTOP, M., Çam, M. (2023) "NIXTAMALIZATION (ALKALINE COOKING): ALTERNATIVE TECHNOLOGIES FOR THE PRODUCTION AND THEIR EFFECT ON QUALITY PROPERTIES OF CEREALS AND LEGUMES", II. INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 181-190), Sivas, Türkiye, (Ekim 2023)
HENDEK-ERTOP, M., Demir, A. (2022) "PHYSIOCHEMICAL AND BIOACTIVE MARKERS THAT CAN BE USED AS FINGERPRINT IN CHESTNUT HONEY", ICONFOOD'22 INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 53-68), Sivas, Türkiye, (Ekim 2022)
Ertop, U., ŞEVİK, H., HENDEK-ERTOP, M. (2022) "PHYSICOCHEMICAL CHARACTERISTICS AND SOME BIOACTIVE ATTRIBUTES OF KASTAMONU CHESTNUT HONEY", ICONFOOD'22 INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 43-52), Sivas, Türkiye, (Ekim 2022) " data-bs-content-id="YazarBilgi-15991">
Ertop, U., ŞEVİK, H., HENDEK-ERTOP, M. (2022) "PHYSICOCHEMICAL CHARACTERISTICS AND SOME BIOACTIVE ATTRIBUTES OF KASTAMONU CHESTNUT HONEY", ICONFOOD'22 INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 43-52), Sivas, Türkiye, (Ekim 2022) Ertop, U., ŞEVİK, H., HENDEK-ERTOP, M. (2022) "PHYSICOCHEMICAL CHARACTERISTICS AND SOME BIOACTIVE ATTRIBUTES OF KASTAMONU CHESTNUT HONEY", ICONFOOD'22 INTERNATIONAL CONGRESS on FOOD RESEARCHES , (pp. 43-52), Sivas, Türkiye, (Ekim 2022)
HENDEK-ERTOP, M., Atasoy, R. (2021) "Determination Of Physicochemical Properties and Morphological Attributes Using Scanning Electron Microscopy of Hulled Barley And Hull-Less Barley", ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ , (pp. 354-361), Erzurum, Türkiye, (Aralık 2021) " data-bs-content-id="YazarBilgi-15992">
HENDEK-ERTOP, M., Atasoy, R. (2021) "Determination Of Physicochemical Properties and Morphological Attributes Using Scanning Electron Microscopy of Hulled Barley And Hull-Less Barley", ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ , (pp. 354-361), Erzurum, Türkiye, (Aralık 2021) HENDEK-ERTOP, M., Atasoy, R. (2021) "Determination Of Physicochemical Properties and Morphological Attributes Using Scanning Electron Microscopy of Hulled Barley And Hull-Less Barley", ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ , (pp. 354-361), Erzurum, Türkiye, (Aralık 2021)
Atasoy, R., HENDEK-ERTOP, M. (2021) "Effects of Various Processes On Dephytinization And In-Vitro Digestibility Rates Of Some Cereal Milling Byproducts Which Can Be Using In Food Industry", ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ , (pp. 362), Erzurum, Türkiye, (Aralık 2021) " data-bs-content-id="YazarBilgi-15993">
Atasoy, R., HENDEK-ERTOP, M. (2021) "Effects of Various Processes On Dephytinization And In-Vitro Digestibility Rates Of Some Cereal Milling Byproducts Which Can Be Using In Food Industry", ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ , (pp. 362), Erzurum, Türkiye, (Aralık 2021) Atasoy, R., HENDEK-ERTOP, M. (2021) "Effects of Various Processes On Dephytinization And In-Vitro Digestibility Rates Of Some Cereal Milling Byproducts Which Can Be Using In Food Industry", ISARC 3.ULUSLARARASI PALANDÖKEN BİLİMSEL ÇALIŞMALAR KONGRESİ , (pp. 362), Erzurum, Türkiye, (Aralık 2021)
HENDEK-ERTOP, M., Atasoy, R. (2018) "Investigation of physicochemical andnutritional properties of jujube (Zizyphus jujuba) and evaluation of alternative uses", 1st International Eurasian Conference on Science, Engineering andTechnology (EurasianSciEnTech 2018) , (pp. 1256-1260), (Kasım 2018) " data-bs-content-id="YazarBilgi-15994">
HENDEK-ERTOP, M., Atasoy, R. (2018) "Investigation of physicochemical andnutritional properties of jujube (Zizyphus jujuba) and evaluation of alternative uses", 1st International Eurasian Conference on Science, Engineering andTechnology (EurasianSciEnTech 2018) , (pp. 1256-1260), (Kasım 2018) HENDEK-ERTOP, M., Atasoy, R. (2018) "Investigation of physicochemical andnutritional properties of jujube (Zizyphus jujuba) and evaluation of alternative uses", 1st International Eurasian Conference on Science, Engineering andTechnology (EurasianSciEnTech 2018) , (pp. 1256-1260), (Kasım 2018)
Burnaz, N.A., HENDEK-ERTOP, M. (2018) "Effect of Milk Powder Addition on Sensorial And Functional Properties of Bread", 1st International Health Sciences and Life Congress , (pp. 234), (Mayıs 2018)
Şeker, İ.T., HENDEK-ERTOP, M., Hayta, M. (2017) "The Effects of Processing Techniques to Pesticide Resıdues in Cereals and Cereal Products", 2.International Food Congress on Food Technology , (pp. 287), (Kasım 2017)
Akhan, B., HENDEK-ERTOP, M. (2017) "Use Of Edible Film Coatings In Food Products And Giving Functional Property With The Addition Of Natural Additives,", NUTRICON Food Quality, Safety, HealthNutrition Symposium , (pp. 111), Üsküp, Makedonya, (Ekim 2017)
Bektaş, M., HENDEK-ERTOP, M. (2017) "Enhancement Of Bioavailable Micronutrients In Food Grains By Reduction Of Anti-Nutrients By Some Food Processes", NUTRICON Food Quality, Safety, HealthNutrition Symposium , (pp. 29), Üsküp, Makedonya, (Ekim 2017) " data-bs-content-id="YazarBilgi-16044">
Bektaş, M., HENDEK-ERTOP, M. (2017) "Enhancement Of Bioavailable Micronutrients In Food Grains By Reduction Of Anti-Nutrients By Some Food Processes", NUTRICON Food Quality, Safety, HealthNutrition Symposium , (pp. 29), Üsküp, Makedonya, (Ekim 2017) Bektaş, M., HENDEK-ERTOP, M. (2017) "Enhancement Of Bioavailable Micronutrients In Food Grains By Reduction Of Anti-Nutrients By Some Food Processes", NUTRICON Food Quality, Safety, HealthNutrition Symposium , (pp. 29), Üsküp, Makedonya, (Ekim 2017)
