Production of Pregelatized Legume Flour From Sortex Rejected Chickpea and White Kidney Bean
4th International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF 2025) (28.04.2025 - )
Nura Seyid Bekir, Sedat Sayar
Determination of Quality Characteristics of Cracked Wheat (Dövme) Obtained From Different Wheat Verieties
4th International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF 2025) (28.04.2025 - )
Önay Altunal, Sedat Sayar
Vital ve Denatüre Gluten Proteinlerinin Aroma Maddeleri Bağlama Potansiyellerinin İncelenmesi
3nd International Congress on Scientific Advances (20.12.2023 - 23.12.2023)
Fatma Güler, Sedat Sayar
Effect Of Salts Added To Soaking Water On Cooking Properties Of Legumes
2nd International Congress of the Turkish Journal of Agriculture - Food Science and Technology (25.10.2021 - )
Koray Yarım, Sedat Sayar
Prejelatinize nişasta üretiminde kullanılmak üzere şekeri giderilmiş meyve ekstraktı üretimi
2. Uluslararası Akdeniz Sempozyumu (23.05.2019 - 25.05.2019)
Mehmet Yüksel, Sedat Sayar
Utilization of food waste
2nd Clicia International Symposium on Engineering and Technology (10.10.2019 - 12.10.2019)
Bihter İşyaran, Sedat Sayar
Determination of physicochemical properties of different citrus fruit wastes
1st International 11th National Food Engineering Congress (07.11.2019 - 09.11.2019)
Bihter İşyaran, Sedat Sayar
Effect of fat content on the textural attributes of starch paste prepared in milk
2nd Clicia International Symposium on Engineering and Technology (10.10.2019 - 12.10.2019)
Ayşegül Bilgiç, Sedat Sayar
Production of phenolic -rich pregelatinized stach
1st International 11th National Food Engineering Congress (07.11.2019 - 09.11.2019)
Mehmet Yüksel, Sedat Sayar
Patates nişastasının farklı yağ oranlarına sahip süt içerisindeki çirişlenme özellikleri
2. Uluslararası Akdeniz Sempozyumu (23.05.2019 - 25.05.2019)
Ayşegül Bilgiç, Sedat Sayar
Bayat ekmeğin değerlendirilmesinde yeni bir alternatif: Kruton üretimi
2. Uluslararası Akdeniz Sempozyumu (23.05.2019 - 25.05.2019)
Demet Manap, Sedat Sayar
Potential of lemon as a source of functional food components
International Erdemli Symposium 2018 (19.04.2018 - 21.04.2018)
Seher Serin, Sedat Sayar
Peyniraltı Suyu Tozunun Poğaçanın Duyusal Kalitesine Etkisi
International Conference on Food, Nutrition and Dietetics, Gastronomy Research (28.11.2018 - 30.11.2018)
Serpil Yalım Kaya, Ali İhsan Uygun, Sedat Sayar, Seher Serin
Evaluation of the resistant starch content of legumes: Review of the recent literature
International Erdemli Symposium 2018 (19.04.2018 - 21.04.2018)
Seher Serin, Sedat Sayar
The Effect of Using Whey Powders as a Fat Replacer on the Rheological Properties of Pogaca Dough
2nd International Mediterranean Science and Engineering Congress (IMSEC 2017). (25.10.2017 - 27.10.2017)
Serpil Yalım Kaya, Seher Serin, Sedat Sayar
Turunçgil Kabugu Kaynaklı AntioksidanlarınAyçiçek Yagının Toplam Fenolik Madde Miktarı ve Antioksidan Kapasitesi Üzerine Etkileri
2nd International Mediterranean Science and Engineering Congress (25.10.2017 - 27.10.2017)
Sema Aydın, Sedat Sayar
Basic Quality Characteristics of Non-Commercial Olive Oils Produced in East Mediterranean Region of Turkey
International Conference on Agriculture, Forest, Food Sciences and Technologies (15.05.2017 - 17.05.2017)
Sema Aydın, Sedat Sayar
The Effect of Using Whey Powder as a FatReplacer on the Reological Properties of Pogaca Dough
2ndInternational Mediterranean Science and Engineering Congress (25.10.2017 - 27.10.2017)
Serpil Yalım Kaya, Seher Serin, Sedat Sayar
YAĞ İKAMESİ OLARAK PEYNİRALTI SUYU TOZU KULLANIMININPOĞAÇANIN YUMUŞAKLIĞINA ETKİSİ
İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi (26.10.2017 - 28.10.2017)
Serpil Yalım Kaya, Sedat Sayar, Seher Serin, Ali İhsan Uygun
Banana Starch as Potential Functional Food Component
International Conference on Agriculture, Forest, Food Sciences and Technologies (15.05.2017 - 17.05.2017)
Seher Serin, Sedat Sayar
Estimated glycemic index of the traditional bread types in Turkey
International Cereal and Bread Congress (18.04.2016 - 21.04.2016)
Meryem Çakır, Sedat Sayar
Chickpea quality processing and utilization an overview
International Cereal and Bread Congress (18.04.2016 - 21.04.2016)
Sedat Sayar, Hamit Köksel, Mahir Turhan
Mean degree of polymerisation of the extractable and non extractable proanthocyanidins in plant based foods
International Cereal and Bread Congress (18.04.2016 - 21.04.2016)
Özge Durkan, Seher Serin, Sedat Sayar
Optimization of ultrasonic assisted extraction of bioactive compounds from bitter orange Citrus auranitum peels using response surface methadology RSM
18 th World Congress of Food Science and Technology (21.08.2016 - 25.08.2016)
Sema Aydın, Sedat Sayar
Effect of cooking time on in vitro starch digestibility and bile acid binding capacity of pasta
15th European Young Cereal Scientists and Technologists Workshop (26.04.2016 - 29.04.2016)
Seher Serin, Özge Durkan, Sedat Sayar
Sensory and textural properties of pogaca made from frozen dough
14 th European Young Cereal Scientists and Technologists Workshop (14.04.2015 - 17.04.2015)
Seher Serin, Özge Durkan, Sedat Sayar
DATE SEEDS PROXIMATEL Y COMPOSITION AND BINDING OF BILE ACID IN VITRO
151h International Nutrition & DiagnosticsConference -INDC 2015 (05.10.2015 - 08.10.2015)
Gülden Gökşen, Durkan Özge, Sedat Sayar, Hacı İbrahim Ekiz
In vitro fermentibilities of the digestion residues from dry faba bean
14 TH EUROPEAN YOUNG CEREAL SCİENTİSTS AND TECHNOLOGİSTS WORKSHOP (15.04.2015 - 17.04.2015)
Selen Çalışkantürk, Demet Güzel Günay, Sedat Sayar
Production of Pogaca from Refrigerated Dough
NAFI 2014 International Food Congress (26.05.2014 - 29.05.2014)
Seher Serin, Sedat Sayar
The Impact of Fat Replacer on the Stickiness and Extensibility of poğaça Dough
11th European Young Cereal Scientists and Technologists Workshop (08.05.2012 - 11.05.2012)
Seher Serin, Sedat Sayar
Effect of Carbohdrate based Fat Replacers on Quality Characteristics of pogaca
NAFI 2011 International Food Congress (26.05.2011 - 29.05.2011)
Seher Serin, Sedat Sayar
The effects of ripe and unripe banana flours originated from bananas grown in Mersin on Muffin Cakes
5th International Conference on Applied Engineering and Natural Sciences (10.07.2023 - 12.07.2023)
Nazlı Begüm Kansu, Sedat Sayar
Besinsel lifçe zengin bazı gıda örneklerinin toplam fenolik madde içerikleri ve antioksidan kapasitelerinin belirlenmesi
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi (28.04.2015 - 30.04.2015)
Seher Serin, Özge Durkan, Sedat Sayar