Yayınlar & Eserler

Yayın Ağı
Makaleler 35
Tümü (35)
SCI-E, SSCI, AHCI (20)
SCI-E, SSCI, AHCI, ESCI (21)
ESCI (1)
Scopus (26)
TRDizin (8)
Diğer Yayınlar (3)

1. Capacity of hazelnut cake to produce betalain-rich microparticles from Opuntia ficus-indica, compared to conventional encapsulants

Ghellam M., Beşir Özgeçen A., Ait-Kaddour A., Yazıcı F., Mortaş M.
FOOD CHEMISTRY , cilt.495, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

2. Her Yönüyle Kabak Çekirdeği: Gıda Endüstrisinde Kabak Çekirdeğinin ve Atıklarının Değerlendirilmesi

İbrahimbaş Ş., ÖZGEÇEN A. B., MORTAS M.
Türk Tarım - Gıda Bilim ve Teknoloji dergisi , cilt.13, sa.7, ss.1784-1799, 2025 (TRDizin) identifier

3. Comparison of Soluble Flaxseed Gum Extracts Using Different Aqueous Extraction Methods

tok z., MORTAS M.
Black Sea Journal of Agriculture , cilt.7, sa.2, ss.168-175, 2024 (TRDizin) Creative Commons License identifier

4. A Review on Textural Quality Analysis of Dried Food Products

Siddiqui S. A., Shrestha P., Awad N. M. H., Mortaş M., Povetkin S. N., Pathare P. B.
Food Reviews International , cilt.40, sa.7, ss.1854-1874, 2024 (SCI-Expanded, Scopus) identifier

5. Industrial hemp root: Optimum infusion parameters for alternative extracted beverage products

Mortaş M., Beşir Özgeçen A.
Food Chemistry Advances , cilt.3, 2023 (Scopus) identifier

6. Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Mortaş M., Beşir Özgeçen A., Tok Z., ÇAKIR KELEŞ M., Yazıcı F.
PLANT FOODS FOR HUMAN NUTRITION , cilt.78, sa.2, ss.358-365, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

7. Characterization of a New Powdered, Milk-Based Medicinal Plant (Alcea rosea) Drink Product

Mortaş M.
Sustainability (Switzerland) , cilt.15, sa.12, 2023 (SCI-Expanded, SSCI, Scopus) Creative Commons License identifier

8. Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability

Zannou O., Oussou K. F., Chabi I. B., Awad N. M. H., Aissi M. V., Goksen G., et al.
NANOMATERIALS , cilt.13, sa.3, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

9. Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery-A Review

Diaconeasa Z., Iuhas C. I., AYVAZ H., Mortaş M., Farcas A., Mihai M., et al.
PLANTS-BASEL , cilt.12, sa.1, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

10. Design determination formula and shelf-life of new additive-free Mediterranean product

AKÇATEMİZ F. R., MORTAŞ M.
Brazilian Journal of Food Technology , cilt.26, sa.26, 2023 (Scopus) identifier

11. Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi

BEŞİR A., YAZICI BEKTAŞ N., MORTAŞ M., YAZICI F.
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , 2022 (TRDizin)

12. Adulteration detection technologies used for halal/kosher food products: an overview

MORTAŞ M., AWAD N., AYVAZ H.
Springer Science and Business Media LLC , cilt.2, sa.15, 2022 (Scopus) identifier

13. Rapid discrimination of Turkish commercial hazelnut (Corylus avellana L.) varieties using Near-Infrared Spectroscopy and chemometrics

AYVAZ H., TEMİZKAN R., Genis H. E., Mortaş M., Genis D. O., Dogan M. A., et al.
VIBRATIONAL SPECTROSCOPY , cilt.119, 2022 (SCI-Expanded, Scopus) identifier identifier

14. Bitkisel Sütlerden Biri: Kenevir Tohumu Sütü

BEŞİR A., Awad N., MORTAŞ M., YAZICI F.
AKADEMIK GIDA , cilt.20, ss.170-184, 2022 (Scopus, TRDizin) identifier identifier

15. A Plant-Based Milk Type: Hemp Seed Milk Bitkisel Sütlerden Biri: Kenevir Tohumu Sütü

Besir A., Awad N., Mortaş M., Yazıcı F.
Akademik Gida , cilt.20, sa.2, ss.170-184, 2022 (Scopus, TRDizin) Creative Commons License identifier identifier

16. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

GÜL O., ATALAR İ., Mortaş M., SARICAOĞLU F. T., Beşir Özgeçen A., Gul L. B., et al.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , sa.1, 2022 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

17. Evaluation of THC and CBD Factors in Cannabis

BEŞİR A., YAZICI BEKTAŞ N., MORTAŞ M., YAZICI F.
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , 2022 (TRDizin)

18. Investigation Properties of Ayran (Yoghurt Drink) Produced from Different Ratio of Cow and Hemp Seed Milk Mixtures

BEŞİR A., MORTAŞ M., YAZICI F.
European Food Science and Engineering , 2022 (Hakemli Dergi)

19. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species

AYVAZ H., Mortaş M., Dogan M. A., Atan M., Yildiz Tiryaki G., Karagul Yuceer Y.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.58, sa.10, ss.3981-3992, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

20. A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application

Beşir Özgeçen A., Yazıcı F., Mortaş M., GÜL O.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.139, 2021 (SCI-Expanded, Scopus) identifier identifier

21. Optimization of Extraction Parameters by Response SurfaceMethodology in Handling Tea Extract From Fibrous Tea Waste

MORTAS M., AWAD N.
Avrupa Bilim ve Teknoloji Dergisi , cilt.0, sa.20, ss.672-684, 2020 (TRDizin) Creative Commons License identifier

22. Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

TEMİZKAN R., Can A., Dogan M. A., Mortaş M., AYVAZ H.
INTERNATIONAL DAIRY JOURNAL , cilt.110, 2020 (SCI-Expanded, Scopus) identifier identifier

23. OVEN COOKING AS ALTERNATIVE TO SMOKING: EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF CIRCASSIAN CHEESE DURING STORAGE AND DETERMINATION OF PAH CONTENTS

Gul O., AYDEMİR O., ATALAR İ., Mortaş M., Dervisoglu M.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.11, sa.1, ss.149-165, 2019 (ESCI, Scopus) identifier identifier

24. Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties

Gul O., ATALAR İ., Mortaş M., SARICAOĞLU F. T., Yazıcı F.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.4, ss.2404-2415, 2018 (SCI-Expanded, Scopus) identifier identifier

25. Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir

Gul O., ATALAR İ., Mortaş M., Dervisoglu M.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.71, ss.73-80, 2018 (SCI-Expanded, Scopus) identifier identifier

26. EVALUATION OF COLOR, LIPID OXIDATION AND MICROBIAL QUALITY IN MEATBALLS FORMULATED WITH BEE POLLEN DURING FROZEN STORAGE

Turhan S., Saricaoglu F. T., Mortaş M., Yazıcı F., Gençcelep H.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.3, 2017 (SCI-Expanded, Scopus) identifier identifier

27. Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Gul O., Saricaoglu F. T., Mortaş M., ATALAR İ., Yazıcı F.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.41, ss.411-420, 2017 (SCI-Expanded, Scopus) identifier identifier

28. Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

Mortaş M., Gul O., Yazıcı F., Dervisoglu M.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, sa.8, ss.1866-1875, 2017 (SCI-Expanded, Scopus) identifier identifier

29. Improving the screening of potato breeding lines for specific nutritional traits using portable mid-infrared spectroscopy and multivariate analysis

AYVAZ H., BOZDOĞAN A., Giusti M. M., Mortaş M., Gomez R., Rodriguez-Saona L. E.
FOOD CHEMISTRY , cilt.211, ss.374-382, 2016 (SCI-Expanded, Scopus) identifier identifier identifier

30. Furfural Contents and Some Physical and Chemical Properties of Raisins

GÜL O., MORTAŞ M., DERVİŞOĞLU M., ER M., ATMACA M., ATALAR İ.
AKADEMIK GIDA , cilt.14, sa.3, ss.235-241, 2016 (TRDizin)

31. Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection

Gul O., Dervisoglu M., Mortaş M., AYDEMİR O., Ilhan E., Aksehir K.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.37, ss.82-86, 2015 (SCI-Expanded, Scopus) identifier identifier

32. Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen

Turhan S., Yazıcı F., Saricaoglu F. T., Mortaş M., Gençcelep H.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.34, sa.4, ss.423-433, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

33. New approaches to determination of HMF

ORAL R. A., Mortaş M., Dogan M., SARIOĞLU K., Yazıcı F.
FOOD CHEMISTRY , cilt.143, ss.367-370, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

34. Application of Ultrasound Technology at Honey

MORTAŞ M., YAZICI F.
Mellifera , cilt.13, sa.25, ss.2-5, 2013 (Hakemli Dergi)

35. The Consumption Preferences of Milk and Dairy Products of Undergraduate Students

MORTAŞ M., YAZICI F.
Journal of Food Science and Engineering , cilt.2, ss.10-114, 2012 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 14

1. The Potential of avocado seed powder as a natural additive in ice cream:Physicochemical, Sensory and Digestive Properties.

Awad N., BEŞİR A., MORTAŞ M.
IV. INTERNATIONAL AGRICULTURAL, BIOLOGICAL &LIFE SCIENCECONFERENCE, Türkiye, 29 - 31 Ağustos 2022, (Özet Bildiri)

2. KENEVİR TOHUMU VE ÜRÜNLERİNİN ETİK AÇIDAN DEĞERLENDİRİLMESİ

MORTAŞ M., BEŞİR A., YAZICI F.
3. ULUSLARARASI TARIM ve GIDA ETİĞİ KONGRESİ, Türkiye, 05 Kasım 2021, (Tam Metin Bildiri)

3. A New Colorimetric Method From Qualitative to Quantitative

BEŞİR A., YAZICI F., MORTAŞ M., GÜL O.
ICOFAAS, Antalya, Türkiye, 8 - 11 Kasım 2019, (Özet Bildiri)

4. Food inovation

MORTAŞ M.
2nd food inovation, 17 - 21 Eylül 2018, (Tam Metin Bildiri)

5. Effect of low and high temperature on the properties of hazelnut milk obtained from hazelnut cake

ATALAR İ., GÜL O., MORTAŞ M., YAZICI F.
The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

6. Investigating the effect of fortificationhazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., GÜL L. B., YAZICI F.
The 4th International Symposium on Traditional Foods From Adriatic to Caucasus, Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

7. Investigating the effect of fortification hazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., ALKAN L. B., YAZICI F.
The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

8. Hazelnut Milk from Hazelnut Cake and Development of Hazelnut Milk-Based Dairy Products

GÜL O., ATALAR İ., MORTAŞ M., SARICAOĞLU F. T., KURT A., YAZICI F.
IX.International Congress on Hazelnut, 15 - 19 Ağustos 2017, (Özet Bildiri)

9. Effects of Concentration and High Pressure Homogenization on Hazelnut Milk from Cold Press Hazelnut Oil Cake

GÜL O., MORTAŞ M., ATALAR İ., DERVİŞOĞLU M., YAZICI F.
ISEKI_Food Conference 2016, 6 - 08 Haziran 2016, (Tam Metin Bildiri)

10. Evaluation of the Nutritional and Storage Quality of Akçaabat Meatballs Formulated with Bee Pollen

TURHAN S., YAZICI F., SARICAOĞLU F. T., MORTAŞ M., GENÇCELEP H.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

11. Evaluation of Colour Lipid Oxidation and Microbial Quality in Akçaabat Meatballs Formulated with Bee Pollen during Frozen Storage

TURHAN S., SARICAOĞLU F. T., MORTAŞ M., YAZICI F., GENÇCELEP H.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

12. Evaluation of Colour Lipid oxidation and Microbial Quality in Akçaabat meatballs Formulated with Bee Pollen during Frozen Sorage

TURHAN S., SARICAOĞLU F. T., MORTAŞ M., YAZICI F., GENÇCELEP H.
The 3rd International Symposium on Tradional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

13. Evaluation of the nutritional Storage Quality of Akçaabat meatballs Formulated with Bee Pollen

TURHAN S., YAZICI F., SARICAOĞLU F. T., MORTAŞ M., GENÇCELEP H.
The 3rd International Symposium on Tradional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

14. Soğukta muhafaza edilen Akçaabat köftelerinin lipit oksidasyonu renk stabilitesi ve mikrobiyolojik kalitesi üzerine polen ilavesinin etkisi

TURHAN S., YAZICI F., SARICAOĞLU F. T., MORTAŞ M., GENÇCELEP H.
4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014
Metrikler

Yayın

49

Yayın (WoS)

21

Yayın (Scopus)

26

Atıf (WoS)

435

H-İndeks (WoS)

14

Atıf (Scopus)

572

H-İndeks (Scopus)

15

Atıf (Scholar)

80

H-İndeks (Scholar)

3

Atıf (TrDizin)

2

H-İndeks (TrDizin)

1

Atıf (Diğer Toplam)

2

Proje

9

Fikri Mülkiyet

2

Tez Danışmanlığı

2

Açık Erişim

8
BM Sürdürülebilir Kalkınma Amaçları