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
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
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)
