Doktor Öğretim Üyesi MAHMUT KILIÇLI
GAZİANTEP ÜNİVERSİTESİ
NACİ TOPÇUOĞLU M.Y.O. GIDA İŞLEME
YÖK Akademik ORCID WoS
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği Gıda Teknolojileri Tahıl Teknolojisi Temel İşlemler
GAZİANTEP ÜNİVERSİTESİ
NACİ TOPÇUOĞLU M.Y.O. GIDA İŞLEME
1 |
Production of sorbet with persimmon using green pea aquafaba: physicochemical characterization and bioaccessibility of bioactive compounds
KILIÇLI MAHMUT,DOĞAN KÜBRA,AKDENİZ ESRA,TOKER ÖMER SAİD,TÖRNÜK FATİH,BAYRAM MUSTAFA
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2 |
Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds
KILIÇLI MAHMUT, EROL KÜBRA FEYZA, TOKER ÖMER SAİD, TÖRNÜK FATİH
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3 |
Usage of green pea aquafaba modified with ultrasonication in production of whipped cream
KILIÇLI MAHMUT, ÖZMEN DUYGU, BAYRAM MUSTAFA, TOKER ÖMER SAİD
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4 |
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
BURSA KÜBRA, KILIÇLI MAHMUT, TOKER ÖMER SAİD, GÜLCÜ MEHMET, KIAN POUR NASIM, PALABIYIK İBRAHİM, KONAR NEVZAT
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5 |
Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking
KILIÇLI MAHMUT, TOKER ÖMER SAİD
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6 |
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
Mardani Marieh, KILIÇLI MAHMUT, TOKER ÖMER SAİD, Yeganehzad Samira, Niazmand Razieh, PALABIYIK İBRAHİM, KONAR NEVZAT
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7 |
Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
BURSA KÜBRA, TOKER ÖMER SAİD, PALABIYIK İBRAHİM, YAMAN MUSTAFA, KIAN POUR NASIM, KONAR NEVZAT, KILIÇLI MAHMUT
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8 |
Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
AÇAN BETÜL GİZEM, KILIÇLI MAHMUT, BURSA KÜBRA, TOKER ÖMER SAİD, PALABIYIK İBRAHİM, GÜLCÜ MEHMET, YAMAN MUSTAFA, GÜNEŞ RECEP, KONAR NEVZAT
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9 |
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
AÇAN BETÜL GİZEM, TOKER ÖMER SAİD, PALABIYIK İBRAHİM, Pirouzian Haniyeh Rasouli, BURSA KÜBRA, KILIÇLI MAHMUT, YAMAN MUSTAFA, KONAR NEVZAT
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10 |
A new trend among plant-based food ingredients in food processing technology: Aquafaba
EREM ERENAY, İÇYER NECATTİN CİHAT, TATLISU NEVRUZ BERNA, KILIÇLI MAHMUT, HÜLAĞA GİZEM, TOKER ÖMER SAİD
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11 |
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
DURMAZ YAŞAR, KILIÇLI MAHMUT, TOKER ÖMER SAİD, KONAR NEVZAT, PALABIYIK İBRAHİM, TAMTÜRK Faruk
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12 |
Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce
KILIÇLI MAHMUT, BAŞLAR MEHMET, DURAK MUHAMMED ZEKİ, SAĞDIÇ OSMAN
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13 |
Reduction of pesticide residues from tomatoes by low intensity electrical current and ultrasound applications
CENGİZ MEHMET FATİH, BAŞLAR MEHMET, BASANÇELEBİ Onur, KILIÇLI MAHMUT
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14 |
Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters
TEKİN ZEYNEP HAZAL, BAŞLAR MEHMET, KARASU SALİH, KILIÇLI MAHMUT
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15 |
Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin
KARASU SALİH, BAŞLAR MEHMET, KARAMAN SAFA, KILIÇLI MAHMUT, US AHMET ABDULLAH, YAMAN HASAN, SAĞDIÇ OSMAN
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16 |
Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique
BAŞLAR MEHMET, KILIÇLI MAHMUT, YALINKILIÇ BARIŞ
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17 |
Dehydration Kinetics and Changes of Bioactive Compounds of Tulip and Poppy Petals as a Natural Colorant under Vacuum and Oven Conditions
KARASU SALİH, KILIÇLI MAHMUT, BAŞLAR MEHMET, ARICI MUHAMMET, SAĞDIÇ OSMAN
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18 |
Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats
BAŞLAR MEHMET, KILIÇLI MAHMUT, TOKER ÖMER SAİD, SAĞDIÇ OSMAN, ARICI MUHAMMET
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19 |
Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
BAŞLAR MEHMET, KARASU SALİH, KILIÇLI MAHMUT, US AHMET ABDULLAH, SAĞDIÇ OSMAN
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1 |
DETERMINING THE TECHNOLOGICAL PROPERTIES OF COOKİNG WATER (aquafaba) OF
SIX DIFFERENT PULSES BY SOAKİNG WITH CONVENTIONAL AND ULTRASOUND
KILIÇLI MAHMUT, TOKER ÖMER SAİD
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2 |
Effect of Grape Pomace Usage in Chocolate Spread Formulatıon on Textural and Rheologıcal Propertıes
AÇAN BETÜL GİZEM, GÜLCÜ MEHMET, TOKER ÖMER SAİD, KONAR NEVZAT, PALABIYIK İBRAHİM, BURSA KÜBRA, KILIÇLI MAHMUT
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3 |
Usage Possibility of Grape Pomace in Compound Chocolate Instead of Sugar, Whey and Milk: Effect on Thermal and Rheological Properties
BURSA KÜBRA, KILIÇLI MAHMUT, TOKER ÖMER SAİD, KONAR NEVZAT, PALABIYIK İBRAHİM, GÜLCÜ MEHMET, AÇAN BETÜL GİZEM
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4 |
Usage Possibilities of Microalgae as a Natural Colorant in Ice Cream Formulation
KILIÇLI MAHMUT, DURMAZ YAŞAR, TOKER ÖMER SAİD, KONAR NEVZAT, PALABIYIK İBRAHİM, TAMTÜRK Faruk
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5 |
Decontamination of Pathogens on Fresh Lettuce by Electrosonication
KILIÇLI MAHMUT, BAŞLAR MEHMET, DURAK MUHAMMED ZEKİ, SAĞDIÇ OSMAN
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6 |
Vakumlu Ortamda Ultrases Yardımıyla Etlerin Kurutulması
BAŞLAR MEHMET, KILIÇLI MAHMUT, TOKER ÖMER SAİD, SAĞDIÇ OSMAN, ARICI MUHAMMET
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7 |
Degradation kinetics of bioactive compounds and antioxidant activity of pomegranate arils during drying process.
BAŞLAR MEHMET, KARASU SALİH, KILIÇLI MAHMUT, US AHMET ABDULLAH, SAĞDIÇ OSMAN
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1 |
Sebzelerin mikrobiyal ve pestisit güvenliğinin sağlanmasında ultrases ve düşük şiddet elektrik akımının birlikte kullanılma olanaklarının belirlenmesi
Sebzelerin mikrobiyal ve pestisit güvenliği
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2 |
Vakumlu ortamda ultrases yardımıyla etlerin kurutulması
Kurutma
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3 |
Endüstriyel Gıda Atıklarının Çikolata Türevi Ürünlerde Maliyet Optimizasyonu Amacı ile Kullanımı
Atıkların değerlendirilmesi
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4 |
Aquafabaların teknolojik özelliklerinin belirlenmesi ve bazı gıdalarda kullanım olanaklarının araştırılması
Konserve endüstrisinin atığı olan haşlama sularının değerlendirilmesi
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