Prof.Dr. ŞENOL İBANOĞLU
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
Mühendislik Temel Alanı Gıda Bilimleri ve Mühendisliği Gıda Teknolojileri Tahıl Teknolojisi Gıda Kimyası
GAZİANTEP ÜNİVERSİTESİ
MÜHENDİSLİK FAKÜLTESİ GIDA MÜHENDİSLİĞİ
Fe 483 Lab Sheets |
1 |
Food Processing Handbook
Yayın Yeri: Wiley-VCH
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1 |
Ozonation of corn starch in the presence of guar gum: Rheological, thermal and antioxidant properties
ÖZASLAN ZEYNEP TUĞBA, İBANOĞLU ŞENOL
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2 |
Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone
İBANOĞLU ŞENOL
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3 |
Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties
İBANOĞLU ŞENOL
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4 |
An investigation into the shelf life and consumer acceptability of flavored cold coffee drink
POLAT AHMET OĞUZHAN, İBANOĞLU ŞENOL
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5 |
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
İBANOĞLU ŞENOL, İBANOĞLU ESRA
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6 |
Chemical and structural variations in hazelnut and soybean oils after ozone treatments
İBANOĞLU ŞENOL,UZUN KARKA HİCRAN,İBANOĞLU ESRA,Kaynak E G
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7 |
Effects of Ultrasonication and Aqueous Ozonation on Gelatinization and Flow Properties of Potato Starch
İBANOĞLU ŞENOL,İBANOĞLU ESRA,özaslan zeynep
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8 |
Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase
özaslan zeynep,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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9 |
Effect of pseudo cereal flours on some physical chemical and sensory properties of bread
BİLGİÇLİ NERMİN,İBANOĞLU ŞENOL
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10 |
Effect of milled lupin products and transglutaminase on some properties of noodle
nermin bilgicli,İBANOĞLU ŞENOL
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11 |
Effect of aqueous ozonation on the pasting flow and gelatinization properties of wheat starch
Catal Hatice,İBANOĞLU ŞENOL
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12 |
Ozonation of corn and potato starch in aqueous solution effects on the thermal pasting and structural properties
ÇATAL HATİCE,İBANOĞLU ŞENOL
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13 |
Effects of ozone on functional properties of proteins
UZUN KARKA HİCRAN,İBANOĞLU ESRA,ÇATAL HATİCE,İBANOĞLU ŞENOL
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14 |
The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products
İBANOĞLU ŞENOL
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15 |
The advantage of using extrusion processing for increasing dietary fibre level in gluten free products
Stojceska Valentina,Ainsworth Paul,Plunkett Andrew,İBANOĞLU ŞENOL
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16 |
TOTAL ANTIOXIDANT PHENOLIC COMPOUNDS AND TOTAL OXIDANT STATUS OF CERTIFIED AND UNCERTIFIED TURKEY S HONEYS
İBANOĞLU ŞENOL
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17 |
ENERGY CONSIDERATIONS ON EXTRUSION OF TARHANA A WHEAT FLOUR BASED PRODUCT
İBANOĞLU ŞENOL
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18 |
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
İBANOĞLU ŞENOL
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19 |
The effect of extrusion cooking using different water feed rates on the quality of ready to eat snacks made from food by products
VALENTINA STOJCESKA,PAUL AINSWORTH,ANDREW PLUNKETT,İBANOĞLU ŞENOL
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20 |
The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology
Stojcesca Valentina, Ainsworth Paul, Plunkett Andrew
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21 |
Cauliflower by products as a new source of dietary fibre antioxidants and proteins in cereal based ready to eat expanded
Stojceska Valentina,Ainsworth Paul,Plunkett Andrew,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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22 |
Effect of wheat germ and wheat bran on the fermentation activity phytic acid content and colour of tarhana a wheat flour yoghurt mixture
BİLGİÇLİ NERMİN,İBANOĞLU ŞENOL
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23 |
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire cut cookies
BİLGİÇLİ NERMİN,İBANOĞLU ŞENOL,HERKEN EMİNE NUR
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24 |
Effect of storage on the phytic acid content total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
İBANOĞLU ŞENOL
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25 |
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
İBANOĞLU ŞENOL
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26 |
Effect of wheat germ addition on the microbiological quality in vitro protein digestibility and gelatinization behavior of macaroni
HERKEN EMİNE NUR,İBANOĞLU ŞENOL,ÖNER MEHMET DURDU,İBANOĞLU ESRA
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27 |
Effect of wheat germ bran addition on the chemical nutritional and sensory quality of tarhana a fermented wheat flour yoghurt product
BİLGİÇLİ NERMİN,ELGÜN ADEM,HERKEN EMİNE NUR,TÜRKER SELMAN,ERTAŞ NİLGÜN,İBANOĞLU ŞENOL
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28 |
Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food
ÖZER A,HERKEN EMİNE NUR,GÜZEL S,AINSWORTH P,İBANOĞLU ŞENOL
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29 |
Physical and sensory evaluation of a nutritionally balanced gluten free extruded snack
İBANOĞLU ŞENOL
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30 |
The in vitro protein digestibility microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
İBANOĞLU ŞENOL
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31 |
Effect of wheat germ bran addition on the chemical nutritional and sensory quality of tarhana a fermented wheat flour yoghurt product
İBANOĞLU ŞENOL
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32 |
Effect of storage on the phytic acid content total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
İBANOĞLU ŞENOL
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33 |
Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food
İBANOĞLU ŞENOL
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34 |
Effect of canning on the starch gelatinization and protein in vitro digestibility of tarhana a wheat flour based mixture
İBANOĞLU ŞENOL,AINSWORTH P
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35 |
Effect of fermented germinated cowpea flour addition on the rheological and baking properties of wheat flour
HALLEN E,İBANOĞLU ŞENOL,PAUL AINSWORTH
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36 |
Effect of dilute lactic acid hydrolysis on the cooked viscosity of a fermented white wheat flour yogurt mixture
İBANOĞLU ŞENOL
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37 |
Physical evaluation of a maize based extruded snack with curry powder
İBANOĞLU ŞENOL
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38 |
Expansion characteristics of a nutritious extruded snack food using response surface methodology
İBANOĞLU ŞENOL
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39 |
Modelling the growth of Pseudomonas fluorescens and Candida sake in ready to eat meals
İBANOĞLU ŞENOL
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40 |
Evaluation of mass exchange during osmotic dehydration of carrots using response surface methodology
İBANOĞLU ŞENOL
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41 |
Wheat washing with ozonated water effects on selected flour propertie
İBANOĞLU ŞENOL
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42 |
Effect of cooking on the drying behaviour of tarhana dough a wheat flour yoghurt mixture
İBANOĞLU ŞENOL,MASKAN MEDENİ
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43 |
Growth of Pseudomonas fluorescens and Candida sake in homogenized mushrooms under modified atmosphere
İBANOĞLU ŞENOL
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44 |
Hot air drying of cooked and uncooked tarhana dough a wheat flour yoghurt mixture
İBANOĞLU ŞENOL
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45 |
Influence of tempering with ozonated water on the selected properties of wheat flour
İBANOĞLU ŞENOL
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46 |
Kinetics of starch gelatinization during extrusion of tarhana a traditional turkish wheat flour yogurt mixture
İBANOĞLU ŞENOL
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47 |
Modelling of natural fermentation in cowpeas using response surface methodology
İBANOĞLU ŞENOL
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48 |
Foaming behaviour of liquorice Glycyrrhiza glabra extract
İBANOĞLU ŞENOL
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49 |
Rheological properties of cooked tarhana a cereal based sou
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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50 |
Effect of different ingredients on the fermentation activity in tarhana
İBANOĞLU ŞENOL
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51 |
Functional properties of spray dried tarhana
İBANOĞLU ŞENOL
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52 |
Moisture sorption characteristics of tarhana a fermented Turkish cereal food
İBANOĞLU ŞENOL
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53 |
Evaluation of sorption properties of Turkish tarhana powder
İBANOĞLU ŞENOL
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54 |
Influence of extrusion variables on the protein in vitro digestibility and protein solubility of extruded soy tarhana
İBANOĞLU ŞENOL
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55 |
Foaming properties of white wheat flour yoghurt mixture as affected by fermentation
İBANOĞLU ŞENOL
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56 |
Foaming behaviour of EDTA treated alpha lactalbumin
İBANOĞLU ŞENOL
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57 |
Effect of time and temperature on lactic acid fermentation of a white wheat flour yoghurt mixture
İBANOĞLU ŞENOL
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58 |
Rheological characterization of some traditional Turkish soups
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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59 |
Effect of dilute acid hydrolysis on the cooked viscosity of tarhana a traditional Turkish cereal soup
İBANOĞLU ŞENOL
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60 |
The effect of heat treatment on the foaming properties of tarhana a traditional Turkish cereal food
İBANOĞLU ŞENOL
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61 |
In vitro protein digestibility and content of thiamin and riboflavin in extruded tarhana a traditional Turkish cereal food
İBANOĞLU ŞENOL
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62 |
Influence of process variables on residence time distribution and flow patterns of tarhana in a twin screw extruder
İBANOĞLU ŞENOL
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63 |
Extrusion of tarhana Effect of operating variables on starch gelatinization
İBANOĞLU ŞENOL
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64 |
THE EFFECT OF FERMENTATION CONDITIONS ON THE NUTRIENTS AND ACCEPTABILITY OF TARHANA
İBANOĞLU ŞENOL,AINSWORTH P,WILSON G,HAYES G
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Effect of formulation on protein breakdown in vitro digestibility rheological properties and acceptability of tarhana a traditional Turkish cereal food
İBANOĞLU ŞENOL
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1 |
Effect of Enzymatic Hydrolysis on Surface Charge and Size of Pea Protein Isolate
ADAL EDA,KÖKLÜ HATİCE TUBA,ÇAĞLAR NAZAN,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Effect of Enzyme/Substrate Ratio and Hydrolysis Time on Degree of Hydrolysis of Pea Protein Isolate
KÖKLÜ HATİCE TUBA,ADAL EDA,ÇAĞLAR NAZAN,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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3 |
Uses of microencapsulated Omega3 fatty acid rich oils in food systems
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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4 |
Structural and functional changes of ozone oxidized proteins
UZUN KARKA HİCRAN,İBANOĞLU ESRA,İBANOĞLU ŞENOL
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5 |
Structural and functional changes of ozone oxidized proteins
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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6 |
Effect of temperature and time on lactic acid fermentation of a yoghurt wheat flour mixture
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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7 |
Encapsulation of berry seed oils by complex coacervation with proteins
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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8 |
Microencapsulation of seed oil by heteroprotein complex coacervation
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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Antioxidant activity, Phenolic Content, Fatty acid composition and Oxidative stability of berry seed oils
ADAL EDA,İBANOĞLU ŞENOL,İBANOĞLU ESRA
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10 |
Effect of extrusion on the antioxidants in cauliflower-based snacks
İBANOĞLU ŞENOL,Stojcesca Valentina,İBANOĞLU ESRA
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11 |
Foam stability of liquorice extract
İBANOĞLU ŞENOL,İBANOĞLU ESRA
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12 |
Effects of ozone treatment on some functional properties of whey protein
İBANOĞLU ŞENOL,İBANOĞLU ESRA,UZUN KARKA HİCRAN
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13 |
Effect of ozone on structural and foaming properties of egg white proteins
İBANOĞLU ŞENOL,İBANOĞLU ESRA,UZUN KARKA HİCRAN
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14 |
Physical and sensory properties of a rice snack extruded with fresh herbs and tomato powder
İBANOĞLU ŞENOL,İBANOĞLU ESRA,ÖZER EMİR AYŞE
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15 |
Thermal denaturation of proteins in the presence of hydrocolloids
İBANOĞLU ESRA,İBANOĞLU ŞENOL
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1 |
Ozonlanmış Arap Zamkının Fonksiyonel,, Reolojik ve Termal Özellikleri
Arap zamkının ozonlanması sonucu elde edilen örneklerin incelenmesi
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Frambuaz Ve Vişne Çekirdeği Yağlarının Protein-Protein Kompleks Koaservasyon Yöntemi Ile Enkapsüle Edilmesi Ve Fonksiyonel Makarna Üretiminde Kullanılması
Frambuaz ve vişne çekirdeği yağlarının enkapsüle edilmesi
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3 |
Rüşeymli Makarna
Ruşeym
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Meyve Sebze Atıklarının Ekstrüze Çerez Yapımında Kullanılması
Gıda atıklarının değerlendirilmesi
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5 |
Biracılık Artığı Küspenin Ekstrüze Çerezlerde Kullanımı
Gıda atıklarının değerlendirilmesi
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6 |
REPRO
Gıda atıkları
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7 |
MABFUEL
Deniz Ürünlerinden Biyodizel Üretimi
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1 |
Gaziantep Universitesi
Öğretim elemanı
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| Dönem | Ders Adı | Dili | Saat | |
|---|---|---|---|---|
| 1 | 2011-2012 | Gıda İşlemleri | İngilizce | 4 |
| 2 | 2005-2006 | Gıda İşlemleri | İngilizce | 4 |
| 3 | 2003-2004 | Gıda İşlemleri | İngilizce | 4 |
| 4 | 2002-2003 | Gıda İşlemleri | İngilizce | 4 |
| 5 | 2009-2010 | Gıda İşlemleri | İngilizce | 4 |
| 6 | 2010-2011 | Gıda İşlemleri | İngilizce | 4 |
| 7 | 2013-2014 | Gıda İşlemleri | İngilizce | 4 |
| 8 | 2006-2007 | Gıda İşlemleri | İngilizce | 4 |
| 9 | 2008-2009 | Gıda İşlemleri | İngilizce | 4 |
| 10 | 2012-2013 | Gıda İşlemleri | İngilizce | 4 |
| 11 | 2004-2005 | Gıda İşlemleri | İngilizce | 4 |
| 12 | 2000-2001 | Gıda İşlemleri | İngilizce | 4 |
| 13 | 2001-2002 | Gıda İşlemleri | İngilizce | 4 |
| 14 | 2007-2008 | Gıda İşlemleri | İngilizce | 4 |
| 15 | 2011-2012 | Aletli Analizler | İngilizce | 5 |
| 16 | 2005-2006 | Aletli Analizler | İngilizce | 5 |
| 17 | 2009-2010 | Aletli Analizler | İngilizce | 5 |
| 18 | 2008-2009 | Aletli Analizler | İngilizce | 5 |
| 19 | 2010-2011 | Aletli Analizler | İngilizce | 5 |
| 20 | 2007-2008 | Aletli Analizler | İngilizce | 5 |
| 21 | 2004-2005 | Aletli Analizler | İngilizce | 5 |
| 22 | 2006-2007 | Aletli Analizler | İngilizce | 5 |
| 23 | 2001-2002 | Aletli Analizler | İngilizce | 5 |
| 24 | 2002-2003 | Aletli Analizler | İngilizce | 5 |
| 25 | 2000-2001 | Aletli Analizler | İngilizce | 5 |
| 26 | 2003-2004 | Aletli Analizler | İngilizce | 5 |
| 27 | 2012-2013 | Aletli Analizler | İngilizce | 5 |
| 28 | 2013-2014 | Aletli Analizler | İngilizce | 5 |
| 29 | 2012-2013 | Gıda Teknolojileri | İngilizce | 3 |
| 30 | 2013-2014 | Gıda Teknolojileri | İngilizce | 3 |
| 31 | 2009-2010 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 32 | 2008-2009 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 33 | 2010-2011 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 34 | 2007-2008 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 35 | 2006-2007 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 36 | 2004-2005 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 37 | 2005-2006 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 38 | 2003-2004 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 39 | 2001-2002 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 40 | 2000-2001 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 41 | 2002-2003 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 42 | 2011-2012 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 43 | 2012-2013 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 44 | 2013-2014 | Gıda İşlemleri Laboratuvarı | İngilizce | 1 |
| 45 | 2008-2009 | Biracılık Tekno | İngilizce | 1 |
| 46 | 2007-2008 | Biracılık Tekno | İngilizce | 1 |
| 47 | 2009-2010 | Biracılık Tekno | İngilizce | 1 |
| 48 | 2010-2011 | Biracılık Tekno | İngilizce | 1 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | Effect of ozonation on some properties of corn starch-gum mixtures | ZEYNEP TUĞBA ÖZASLAN | TezMerkezi | 2022 |
| 2 | Tamamlandı | Effect of ozonation on selected properties of starches | HATİCE ÇATAL | TezMerkezi | 2012 |
| 3 | Tamamlandı | Investigation of the properties of macaroni enriched with wheat germ | İLKAY GÖK PINARLI | TezMerkezi | 2004 |
| Durum | Tez Adı | Hazırlayan | Kaynak | Yıl | |
|---|---|---|---|---|---|
| 1 | Tamamlandı | An investigation into the prodution of reducing sugars from fruits and vegetables peels | BARAN CEM SEZGİN | TezMerkezi | 2022 |
| 2 | Tamamlandı | An investigation into the shelf life of flavored cold coffee drink based on consumer acceptability | AHMET OĞUZHAN POLAT | TezMerkezi | 2021 |
| 3 | Tamamlandı | Raspberry seed oil encapsulation by complex coacervation of heteroprotein | HATİCE TUBA KÖKLÜ | TezMerkezi | 2020 |
| 4 | Tamamlandı | Effect of ozonation, ultrasound application and xanthan gum adding on the selected properties of rice starch | ZEYNEP TUĞBA ÖZASLAN | TezMerkezi | 2016 |