Prof. Dr. SEDAT SAYAR
- Yöksis ID 15483
- Researcher ID B-9820-2013
- ORCID ID 0000-0001-8757-993
- Scopus ID
- Scholar ID les_IjUAAAAJ
- E-posta ssayar@mersin.edu.tr
- Dahili Telefon +90 324 361 00 01 - 17209, 14972
Birim
MÜHENDİSLİK FAKÜLTESİ
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
GIDA BİLİMLERİ ANABİLİM DALI
GIDA MÜHENDİSLİĞİ BÖLÜMÜ
GIDA BİLİMLERİ ANABİLİM DALI
ÜAK Temel Alan Bilgisi
Mühendislik Temel Alanı
Gıda Bilimleri ve Mühendisliği
Fonksiyonel Gıdalar, Tahıl Teknolojisi, Gıda Kimyası
Gıda Bilimleri ve Mühendisliği
Fonksiyonel Gıdalar, Tahıl Teknolojisi, Gıda Kimyası
Son 5 Makale
In vitro digestibility, glycaemic index and bile acid-binding capacity of foods containing different types of resistant starch in comparison with the commercial resistant starches
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol. 15, no. 3, pp. 68–76 Link 2023
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 45, no. 7, pp. 1–10 Link 2021
Relationship between Spaghetti Prices and Quality Parameters in Pasta Market
Akademik Gıda, vol. 18, no. 2, pp. 135–142 Link 2020
Potential of date seeds as a functional food components
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 12, no. 3, pp. 1904–1909 Link 2018
In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
FOOD CHEMISTRY, vol. 230, no. , pp. 182–188 Link 2017
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol. 15, no. 3, pp. 68–76 Link 2023
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 45, no. 7, pp. 1–10 Link 2021
Relationship between Spaghetti Prices and Quality Parameters in Pasta Market
Akademik Gıda, vol. 18, no. 2, pp. 135–142 Link 2020
Potential of date seeds as a functional food components
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 12, no. 3, pp. 1904–1909 Link 2018
In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
FOOD CHEMISTRY, vol. 230, no. , pp. 182–188 Link 2017
Son 5 Bildiri
Vital ve Denatüre Gluten Proteinlerinin Aroma Maddeleri Bağlama Potansiyellerinin İncelenmesi
3nd International Congress on Scientific Advances (20.12.2023 - 23.12.2023) 2023
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) 2023
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 - ) 2021
Prejelatinize nişasta üretiminde kullanılmak üzere şekeri giderilmiş meyve ekstraktı üretimi
2. Uluslararası Akdeniz Sempozyumu (23.05.2019 - 25.05.2019) 2019
Utilization of food waste
2nd Clicia International Symposium on Engineering and Technology (10.10.2019 - 12.10.2019) 2019
3nd International Congress on Scientific Advances (20.12.2023 - 23.12.2023) 2023
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) 2023
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 - ) 2021
Prejelatinize nişasta üretiminde kullanılmak üzere şekeri giderilmiş meyve ekstraktı üretimi
2. Uluslararası Akdeniz Sempozyumu (23.05.2019 - 25.05.2019) 2019
Utilization of food waste
2nd Clicia International Symposium on Engineering and Technology (10.10.2019 - 12.10.2019) 2019