Παρακολούθηση
Servet Gulum Sumnu
Servet Gulum Sumnu
Middle East Technical University
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα metu.edu.tr - Αρχική σελίδα
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Rheological properties of gluten-free bread formulations
I Demirkesen, B Mert, G Sumnu, S Sahin
Journal of food Engineering 96 (2), 295-303, 2010
5202010
Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
E Turabi, G Sumnu, S Sahin
Food hydrocolloids 22 (2), 305-312, 2008
4362008
A review on microwave baking of foods
G Sumnu
International Journal of Food Science and Technology 36 (2), 117-127, 2001
3072001
Utilization of chestnut flour in gluten-free bread formulations
I Demirkesen, B Mert, G Sumnu, S Sahin
Journal of food engineering 101 (3), 329-336, 2010
2912010
Solvent-free microwave extraction of essential oil from oregano
B Bayramoglu, S Sahin, G Sumnu
Journal of food Engineering 88 (4), 535-540, 2008
2882008
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
SF Dogan, S Sahin, G Sumnu
Journal of Food Engineering 71 (1), 127-132, 2005
2802005
Drying of carrots in microwave and halogen lamp–microwave combination ovens
G Sumnu, E Turabi, M Oztop
LWT-Food Science and Technology 38 (5), 549-553, 2005
2422005
Advances in deep-fat frying of foods
SG Sumnu, S Sahin
CRC press, 2008
2292008
Functionality of batters containing different gums for deep-fat frying of carrot slices
N Akdeniz, S Sahin, G Sumnu
Journal of Food Engineering 75 (4), 522-526, 2006
2162006
Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens
E Turabi, G Sumnu, S Sahin
Food hydrocolloids 24 (8), 755-762, 2010
2072010
Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package
E Yildiz, G Sumnu, LN Kahyaoglu
International Journal of Biological Macromolecules 170, 437-446, 2021
1892021
Functionality of batters containing different starch types for deep-fat frying of chicken nuggets
B Altunakar, S Sahin, G Sumnu
European Food Research and Technology 218, 318-322, 2004
1852004
Optimization of microwave frying of potato slices by using Taguchi technique
MH Oztop, S Sahin, G Sumnu
Journal of Food Engineering 79 (1), 83-91, 2007
1782007
Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio
B Cilek, A Luca, V Hasirci, S Sahin, G Sumnu
European Food Research and Technology 235, 587-596, 2012
1742012
Bread baking in halogen lamp–microwave combination oven
SO Keskin, G Sumnu, S Sahin
Food Research International 37 (5), 489-495, 2004
1652004
Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material
A Aydogdu, G Sumnu, S Sahin
Carbohydrate polymers 208, 241-250, 2019
1622019
Microwave, infrared and infrared-microwave combination baking of cakes
G Sumnu, S Sahin, M Sevimli
Journal of food engineering 71 (2), 150-155, 2005
1622005
Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
K Kahraman, O Sakıyan, S Ozturk, H Koksel, G Sumnu, A Dubat
European Food Research and Technology 227, 565-570, 2008
1512008
Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets
S Sahin, G Sumnu, B Altunakar
Journal of the Science of Food and Agriculture 85 (14), 2375-2379, 2005
1482005
Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology
E Turabi, G Sumnu, S Sahin
Food and Bioprocess Technology 1, 64-73, 2008
1442008
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