Assoc. Prof. FİLİZ YANGILAR

European Journal of Lipid Science and Technology , vol.127, no.1, 2025 (SCI-Expanded, Scopus)

8. Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Anthriscus sylvestris (L.) Kombucha Tea Produced by Adding Guava (Psidium guajava L.) Peel and Pulp

Yangılar F., Gerek M. D.

TARIM BILIMLERI DERGISI , vol.31, no.1, pp.33-45, 2025 (SCI-Expanded, Scopus)

9. Optimization of nutritional profle and quality attributes in maple syrup‑enriched yogurts via Chlorella vulgaris supplementation

Erdaş Z. T., Yangılar F.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.0, no.1, pp.1-2, 2025 (SCI-Expanded, Scopus)

10. Modelling and characterisation of plant-based yogurt produced with almond milk, and fortified with different concentrations of Chlorella vulgaris

INTERNATIONAL FOOD RESEARCH JOURNAL , vol.31, no.6, pp.1548-1564, 2024 (SCI-Expanded, Scopus)

11. Genetic diversity and structure analysis of ‘Ak Sakı’ and ‘Kara Sakı’ apple cultivars growing in Erzincan/Türkiye

Sevindik E., Yangılar F., Atasagun B., Sofyalıoğlu E., Alp Şimşek S., Ebrar Çayır M., et al.

biologica nyssana , vol.15, no.2, pp.61-68, 2024 (Scopus)

12. Kantaron Uçucu Yağı ile Kabak Çekirdeği Ununun Farklı Konsantrasyonları Kullanılarak Üretilen Vegan Amaranth Sütlerinin Fiziko-Kimyasal ve Duyusal Özelliklerinin Belirlenmesi

Şenyurt E., Yangılar F.

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi (Online) , vol.38, no.2, pp.357-372, 2024 (TRDizin)

13. Evaluation of α-glucosidase inhibitor activity and bioactive compounds in purple wheat flour yogurts

International Journal of Biological Macromolecules , vol.280, 2024 (SCI-Expanded, Scopus)

14. Effects of Nettle (Urtica dioica) Extract on Versus Pathogenic Microorganisms in Yogurt Production

Gülhan B., Yangılar F.

Journal of Tekirdag Agricultural Faculty , vol.21, pp.759-770, 2024 (ESCI, TRDizin)

15. Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder

Okcu Z., Yangılar F.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.12, no.4, pp.586-595, 2024 (TRDizin)

16. Türkiyede’ki yoğurt tüketimi, ticari olarak yoğurt mayasının kullanılması ve tüketicilerin farklı mayalıklar kullanılarak üretilen yoğurt benzeri ürünlere karşı tutumlarının değerlendirilmesi

Yangılar F., Karaca Ö.

Gümüşhane Üniversitesi Fen Bilimleri Dergisi , vol.14, no.1, pp.1-14, 2024 (Scopus, TRDizin)

17. Farklı Konsantrasyonlarda Mormiks ile Üretilen Vegan Karabuğday Sütünün Fizikokimyasal ve Duyusal Özelliklerinin Belirlenmesi

Gerek M. D., Yangılar F.

TURKISH JOURNAL OF AGRICULTURAL AND NATURAL SCIENCE , vol.11, no.1, pp.197-205, 2024 (TRDizin)

18. Physicochemical, bioactive, microbial, and sensory characteristics of homemade vinegar produced with a local apple variety using a traditional method

KILIÇGÜN H., YANGILAR F.

Turkish Journal of Agriculture and Forestry , vol.48, no.6, pp.898-910, 2024 (SCI-Expanded, Scopus)

19. Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations

Yangılar F., Gülhan B., Kılıçgün H.

Food Science and Biotechnology , vol.32, no.4, pp.531-542, 2023 (SCI-Expanded, Scopus)

20. Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials.

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi (Online) , vol.37, no.1, pp.79-99, 2023 (TRDizin)

21. Determination of The Antibacterial Activities of Stinging Nettle (Urtica Dioica) Ethanol Extract at Different Bacterial Concentrations

GÜLHAN B., YANGILAR F.

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi , vol.11, no.4, pp.953-959, 2022 (TRDizin)

22. EVALUATION OF THE RELATIONSHIP BETWEEN CHRONOTYPE, ADHERENCE TO THE MEDITERRANEAN DIET, AND CARDIOMETABOLIC HEALTH IN ADULTS

KARAHAN YILMAZ S., YANGILAR F.

REVISTA ESPAÑOLA DE NUTRICIÓN HUMANA Y DIETÉTICA , vol.26, no.4, pp.1-19, 2022 (ESCI, Scopus)

23. Evaluation of the Relationship Between Chronotype, Sleep Quality and Adaptation to Mediterranean Diet in University Students: A Descriptive Study

YANGILAR F., KARAHAN YILMAZ S.

Türkiye Klinikleri Sağlık Bilimleri Dergisi , vol.7, no.4, pp.976-985, 2022 (TRDizin)

24. Nutraceuticals - A Nutritional Perspective Against COVID-19

YANGILAR F., KARAHAN YILMAZ S.

EC NUTRITION , pp.33-36, 2022 (Peer-Reviewed Journal) Sustainable Development

25. Erzincan Çermail Armut Marmelatı Kullanılarak Üretilen Yoğurtların Bazı Kalite Kriterleri Üzerine Bir Araştırma

BEÜ Fen Bilimleri Dergisi , vol.10, no.2, pp.550-558, 2021 (Peer-Reviewed Journal)

26. L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi

Journal of Literature Pharmacy Sciences , vol.1, no.1, pp.1-11, 2021 (TRDizin)

27. UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri

Bayburt Üniversitesi Fen Bilimleri Dergisi , vol.3, no.2, pp.133-143, 2020 (Peer-Reviewed Journal)

28. Yetersiz ve Dengesiz Beslenmeyle İlişkili Sağlık Sorunları, Gıda Endüstrisindeki Teknolojik Uygulamalar ve Öneriler

YANGILAR F., KAÇAR M.

Türkiye Sağlık Bilimleri ve Araştırmaları Dergisi , vol.3, no.2, pp.61-74, 2020 (Peer-Reviewed Journal)

29. Assesstment of Fermented Dairy Products in Terms of Bioactive Compounds

ÖZDEMİR S., YANGILAR F., OĞUZHAN YILDIZ P.

Journal of Literature Pharmacy Sciences , vol.9, no.2, pp.109-115, 2020 (TRDizin)

30. ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES

Ertugay M. F., Yangilar F., Cebi K.

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.12, pp.35-50, 2020 (Peer-Reviewed Journal)

31. ERZİNCAN ÜNİVERSİTESİ ÖĞRENCİLERİNİN SÜT VESÜT ÜRÜNLERİ TÜKETİM ALIŞKANLIKLARININİNCELENMESİ

Özyürek S., Yangılar F., Çebi K.

Black Sea Journal of Agriculture , vol.2, no.3, pp.119-125, 2019 (Peer-Reviewed Journal)

32. ERZİNCAN ÜNİVERSİTESİ ÖĞRENCİLERİNİN SÜT VE SÜT ÜRÜNLERİ TÜKETİM ALIŞKANLIKLARININ İNCELENMESİ

ÖZYÜREK S., YANGILAR F., ÇEBİ K.

Black Sea Journal of Agriculture , vol.2, no.3, pp.119-125, 2019 (Peer-Reviewed Journal)

33. Ardahan İlinin Peynir Mevcudiyeti ve Üretiminde Yenilebilir Film ve Kaplamaların Kullanımının Ardahan’daki Kırsal Ekonomi Üzerine Etkilerinin İncelenmesi

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, pp.353-361, 2018 (TRDizin)

34. Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage

YANGILAR F., yıldız p. o., çelik kızılkaya p.

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.1, pp.11-22, 2018 (SCI-Expanded, Scopus, TRDizin)

35. Ardahan İlinin Peynir Üretim Potansiyeli ve Üretiminde Yenilebilir Film ve Kaplamaların Kullanımının Ardahan’ daki Kırsal Ekonomi Üzerine Etkilerinin Değerlendirilmesi

özdemir s., YANGILAR F., yıldız p. o.

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.11, no.3, pp.353-361, 2018 (SCI-Expanded, Scopus, TRDizin) Sustainable Development

36. Effects of using combined essential oils on quality parameters of bio-yogurt

YANGILAR F., Yildiz P. O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.1, 2018 (SCI-Expanded, Scopus)

37. Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Oğuzhan Yıldız P., YANGILAR F.

Journal of Food Safety , vol.37, no.4, 2017 (SCI-Expanded, Scopus)

38. Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese

ÖZDEMİR S., YANGILAR F., ÖZDEMİR C.

JOURNAL OF FOOD SAFETY , vol.37, no.2, 2017 (SCI-Expanded, Scopus)

39. Probiotic shelf-life, mineral contents and others properties of probiotic yogurts supplemented with corn flour Mısır unu ilavesiyle üretilen probiyotik yoğurtların probiyotik raf ömrü, mineral içeriği ve diğer özellikleri

YANGILAR F., ÇAKMAKÇI S.

Tarim Bilimleri Dergisi , vol.23, no.4, pp.472-481, 2017 (SCI-Expanded, Scopus, TRDizin)

40. Effects of Ripening in Different Packaging Materials on Sensory Quality of Karın Kaymağı Cheese Samples

Erzincan Üniversitesi Fen Bilimleri Dergisi , vol.9, no.3, pp.185-193, 2016 (TRDizin)

41. The Final Development Related Microbial Pigments and the Application in Food Industry

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.9, no.1, pp.118-142, 2016 (TRDizin)

42. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Gobek Kashar Cheese during Ripening Time

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.36, no.3, pp.377-388, 2016 (SCI-Expanded, Scopus)

43. Yenilebilir Film ve Kaplamaların Gıda Endüstrisinde Kullanımı

YANGILAR F., yıldız p. o.

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi , vol.5, no.1, pp.27-35, 2016 (TRDizin)

44. Evaluation of the effects of casein/natamycin coating on some properties of Kashar cheese

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.96, no.7, pp.2328-2336, 2016 (SCI-Expanded, Scopus)

45. Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese

YANGILAR F., Yildiz P. O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.96, no.7, pp.2328-2336, 2016 (SCI-Expanded, Scopus)

46. Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4 degrees C)

Yildiz P. O., YANGILAR F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.9, pp.2007-2015, 2016 (SCI-Expanded, Scopus)

47. Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

FOOD & NUTRITION RESEARCH , vol.60, 2016 (SCI-Expanded, Scopus)

48. Gıda Endüstrisinde Antifriz Proteinlerin Önemi

YANGILAR F., ÇELİK KIZILKAYA p.

Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.32, no.1, pp.81-87, 2016 (TRDizin)

49. Ardahan ın Aromatik Çeçil Peynirlerinin Mikrobiyolojik ve Kimyasal Özelliklerinin Belirlenmesi

BEÜ Fen Bilimleri Dergisi , vol.4, no.2, pp.122-130, 2015 (TRDizin)

50. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.53, no.3, pp.315-323, 2015 (SCI-Expanded, Scopus)

51. Chitosan/whey Protein (CWP) Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During Storage of Gobek Kashar Cheese

Yangilar F.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.35, no.2, pp.216-224, 2015 (SCI-Expanded, Scopus)

52. Probiyotik Mikroorganizmaların Biyokoruyucu Özelliği

Uludağ Üniversitesi Mühendislik Fakültesi Dergisi , vol.20, no.1, pp.119-130, 2015 (TRDizin)

53. Mineral contents and physical, chemical, sensory properties of ice cream enriched with date fibre

Italian Journal of Food Science , vol.27, no.3, pp.397-406, 2015 (SCI-Expanded, Scopus) Sustainable Development

54. Determination of Microbiological and Chemical Properties of Ardahan Kashar Cheeses

Gıda Teknolojileri Elektronik Dergisi , vol.9, no.3, pp.1-9, 2014 (Peer-Reviewed Journal)

55. Effects of some technological parameters on chemical and sensory qualities and free fatty and amino acids of various probiotic cultures in Beyaz cheese during ripening process

YANGILAR F., ÖZDEMİR S.

Journal of Food, Agriculture & Environment , vol.12, pp.32-39, 2014 (Scopus)

56. Gıda Endüstrisinde Kitosanın Kullanımı

Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.30, no.3, pp.198-206, 2014 (TRDizin)

57. Ozon ve Gıda Endüstrisinde Kullanım Alanları

BEÜ Fen Bilimleri Dergisi , vol.3, no.1, pp.94-101, 2014 (TRDizin) Sustainable Development

58. SU ÜRÜNLERİNİN HAZIR YEMEK TEKNOLOJİSİNDEKİ YERİ VE ÖNEMİ

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.7, no.1, pp.65-76, 2014 (TRDizin)

59. Süt ve Süt Ürünlerinde Hidroksimetilfurfural (HMF)

Akademik Gıda , vol.11, pp.70-76, 2013 (TRDizin)

60. Gıdalarda Mikroorganizma İnaktivasyonunun Modellemesi ve Uygulaması

JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI , vol.10, no.3, pp.54-58, 2013 (TRDizin)

61. As a potentially functional food: goats’ milk and products.

JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.1, no.4, pp.68-84, 2013 (SCI-Expanded, Scopus)

62. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri

YANGILAR F., KABİL E.

Uludağ Üniversitesi Ziraat Fakültesi Dergisi , vol.27, no.1, pp.97-108, 2013 (TRDizin)

63. PEF İşleminin Süt ve Süt Ürünlerinde Uygulanabilirliği.

YANGILAR F., Kabil E., Yılmaz F.

MJEN , vol.14, no.1, pp.73-85, 2013 (Non Peer-Reviewed Journal)

64. The application of dietary fibre in food industry: structural features, effects on health and definition, obtaining and analysis of dietary fibre: a review.

JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.1, no.3, pp.13-23, 2013 (SCI-Expanded, Scopus)

65. EŞSİZ BİR İÇECEĞİMİZ: KIMIZ

YANGILAR F., OĞUZHAN P., ÇELİK P.

EÜFBED - Fen Bilimleri Enstitüsü Dergisi , vol.6, no.1, pp.125-135, 2013 (Peer-Reviewed Journal)

66. Gıda Endüstrisinde Proteomiksler.

Özdemir S., YANGILAR F., Özdemir C.

Gıda Teknolojileri Elektronik Dergisi , vol.8, no.1, pp.1-11, 2013 (Non Peer-Reviewed Journal)

67. Some chemical properties of Karin Kaymagi cheese samples produced in dairy plant.

African Journal of Food Science and Technology , vol.4, no.3, pp.48-52, 2013 (Peer-Reviewed Journal)

68. Su Ürünlerinde Sıvı Tütsü Kullanımı Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.3, no.2, pp.63-68, 2013 (TRDizin)

69. Su Ürünlerinde Sıvı Tütsü Kullanımı

Oğuzhan P., YANGILAR F.

IĞDIR ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DERGİSİ , vol.3, no.2, pp.63-68, 2013 (TRDizin)

70. PLAZMA TEKNOLOJİLERİNİN GIDA ENDÜSTRİSİNDE KULLANIMI

YANGILAR F., OĞUZHAN P.

Gıda , vol.38, no.3, pp.183-189, 2013 (TRDizin)

71. Süt ve Süt Ürünlerinde Bulunan Başlıca Mikotoksin Türü: Aflatoksinler

YANGILAR F., OĞUZHAN P.

Türk Bilimsel Derlemeler Dergisi , vol.6, no.2, pp.106-111, 2013 (Peer-Reviewed Journal)

72. Pullulan: Production and usage in food ındustry

ÖZDEMİR S., Yangilar F., ÖZDEMİR C.

African Journal of Food Science and Technology , vol.4, no.3, pp.57-63, 2013 (Peer-Reviewed Journal)

73. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. 27(1): 97-108.

YANGILAR F., Kabil E.

U. Ü. Ziraat Fakültesi Dergisi , vol.27, no.1, pp.97-108, 2013 (Non Peer-Reviewed Journal)

74. Microbiological Properties of Turkish Beyaz Cheese Samples Produced with Different Probiotic Cultures

YANGILAR F., Özdemir S.

AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH , vol.7, no.22, pp.2808-2813, 2013 (Peer-Reviewed Journal)

75. PEF İŞLEMİNİN SÜT VE SÜTÜRÜNLERİNDE UYGULANABİLİRLİĞİ

YANGILAR F., KABİL E., YILMAZ F.

MANAS Journal of Engineering , vol.14, no.1, pp.73-85, 2013 (TRDizin)

76. Geleneksel Bir Lezzet: Karın Kaymağı Peyniri.

YANGILAR F., DAĞDEMİR E.

Gıda Mühendisliği Dergisi , vol.33, pp.33-36, 2011 (Non Peer-Reviewed Journal)

77. Determination of microbiological characteristics of Turkish Karin Kaymagi cheeses packaged in different materials

AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH , vol.4, no.9, pp.716-721, 2010 (SCI-Expanded)

Papers Presented at Peer-Reviewed Scientific Conferences 129

1. Scientific Approaches to Aquatic Products and Genetically Modified Organisms

Yangılar F., Oğuzhan Yıldız P.

5th International Conference on Pioneer and Innovative Studies ICPIS 2026, 8 - 09 June 2026, pp.153-158, (Full Text)

2. Natural Barrier Effect in Aquaculture: A Review on Mucilage-Based Edible Films

Oğuzhan Yıldız P., Yangılar F.

5th International Conference on Pioneer and Innovative Studies ICPIS 2026, 8 - 09 June 2026, pp.161-168, (Full Text)

3. Natural Barrier Effect in Aquaculture: A Review on Mucilage-Based Edible Films

Oğuzhan Yıldız P., Yangılar F.

4th International Conference on Pioneer and Academic Research ICPAR 2026, 26 - 27 May 2026, pp.81-88, (Full Text)

4. Cold Plasma Technology in Seafood Preservation.

Oğuzhan Yıldız P., Yangılar F.

8th International Conference on Innovative Academic Studies ICIAS 2026, 16 - 17 May 2026, (Full Text)

5. Neurobiological, Immunological, and Neuropsychiatric Foundations of Nutritional Neuroscience

5th International Conference on Modern and Advanced Research., 7 - 08 May 2026, (Full Text)

6. The Clinical and Nutritional Significance of Bromelain as a Natural Proteolytic Enzyme

5th International Conference on Modern and Advanced Research., 7 - 08 May 2026, (Full Text)

7. Current uses of collagen

ASES V. INTERNATIONAL CANAKKALE SCIENTIFIC STUDIES CONGRESS, Çanakkale, Turkey, 29 - 31 August 2025, pp.518-529, (Full Text)

8. The impact of dietary patterns on climate change

ASES V. INTERNATIONAL CANAKKALE SCIENTIFIC STUDIES CONGRESS, Çanakkale, Turkey, 29 - 31 August 2025, (Full Text)

9. Nutrition in Bariatric Surgery

7th International Conference on Innovative Academic Studies (ICISS 2025, Konya, Turkey, 2 - 03 September 2025, pp.1-10, (Full Text)

10. ELIMINATION DIET APPLIED TO FOOD ALLERGIES

8th International Conference on Applied Engineering and Natural Sciences, Konya, Turkey, 15 August 2025, pp.40-46, (Full Text)

11. EFFECT OF ARGININE ON PRESSURE SORES

8th International Conference on Applied Engineering and Natural Sciences, Konya, Turkey, 15 August 2025, pp.47-54, (Full Text)

12. Importance of Ashwagandha and its Effects on Health

6th International Conference on Engineering, Natural and Social Sciences, Konya, Turkey, 10 August 2025, pp.1-2, (Full Text)

13. Examining the Usage Preferences and Health Effects of Slimming Pills

6th International Conference on Engineering, Natural and Social Sciences, Konya, Turkey, 10 August 2025, (Full Text)

14. BİTKİSEL VE HAYVANSAL SÜTLER

15th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Diyarbakır, Turkey, 12 - 14 June 2024, pp.3-10, (Full Text)

15. YEME BOZUKLARININ PATOGENEJİNDE VE TEDAVİSİNDE MİKROBİYOTANIN ROLÜ

15th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Diyarbakır, Turkey, 12 - 14 June 2024, pp.3-10, (Full Text)

16. PLANT BASED AND ANIMAL MILKS

ANADOLU 15th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Turkey, 12 July 2024, (Full Text)

17. THE ROLE OF MICROBIOTA IN THE PATHOGENEGY AND TREATMENT OF EATING DISORDERS

ANADOLU 15th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Turkey, 12 July 2024, (Full Text)

18. THE USE OF D-ALLULOSE IN THE FOOD INDUSTRY

SELCUK 10TH INTERNATIONAL CONFERENCE ON APPLIEDSCIENCES, Turkey, 21 June 2024, (Full Text)

19. THEIMPORTANCE OF SPROUTED GRAINS AND LEGUMES IN THE RAW FOOD DIET

SELCUK 10th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Turkey, 21 June 2024, (Full Text)

20. THE RELATIONSHIP BETWEEN CHRONIC FATIGUE SYNDROME AND NUTRITION

ICHEAS 7th International Conference On Health, Engineering And Applied Sciences, Turkey, 28 June 2024, (Full Text)

21. A NEW PHYTOCHEMICAL: FISETIN AND EFFECTS ON HEALTH

ICHEAS 7th International Conference On Health, Engineering And Applied Sciences, Turkey, 28 June 2024, (Full Text)

22. D-ALLÜLOZ VE GIDA ENDÜSTRİSİNDE KULLANILMASI

Selçuk Zirvesi 10. Uluslararası Uygulamalı Bilimler Kongresi, Konya, Turkey, 21 - 23 June 2024, pp.3-10, (Full Text)

23. ÇİĞ BESLENME AKIMINDA ÇİMLENDİRİLMİŞ HUBUBAT ve BAKLAGİLLERİN

Selçuk Zirvesi 10. Uluslararası Uygulamalı Bilimler Kongresi, Konya, Turkey, 21 - 23 June 2024, pp.3-10, (Full Text)

24. AN EXAMINATION TO PROCESSED FOODS TERMINOLOGY: LEAN AND INTENSIVELY PROCESSED FOODS

INTERNATIONAL PERGE SCIENTIFIC STUDIES CONGRESS, Antalya, Turkey, 12 - 14 July 2024, pp.74-82, (Full Text)

25. RELATIONSHIP OF POLYPHENOL COMPONENTS WITH MICROBIOTA AND HEALTH

INTERNATIONAL PERGE SCIENTIFIC STUDIES CONGRESS, Antalya, Turkey, 12 - 14 July 2024, pp.67-73, (Full Text)

26. THE EFFECTS OF SUPPLEMENT USE ON DISEASES IN ATHLETES

3. BİLSEL INTERNATIONAL AHLAT SCIENTIFIC RESEARCHES CONGRESS, Bitlis, Turkey, 8 - 09 June 2024, pp.997-1006, (Full Text)

27. THE RELATIONSHIP BETWEEN EMOTIONAL APPETITE, DIET QUALITY, AND NUTRITIONAL LEVEL

3. BİLSEL INTERNATIONAL AHLAT SCIENTIFIC RESEARCHES CONGRESS, Bitlis, Turkey, 8 - 09 June 2024, pp.1007-1017, (Full Text)

28. Plants That Give A Feeling Of Safety In Reducing Appetite "HERBS USED TO REDUCE APPETITE"

1.ULUSLARARASI TRAKYA BİLİMSEL ARAŞTIRMALAR KONGRESİ, Ankara, Turkey, 27 - 28 May 2023, (Full Text)

29. EDIBLE INSECTS: THE FUTURE'S ALTERNATIVE NUTRITIONAL SOURCE

1.ULUSLARARASI TRAKYA BİLİMSEL ARAŞTIRMALAR KONGRESİ, Turkey, 27 - 28 May 2023, (Full Text)

30. THE EFFECT OF MUSIC ON NUTRITION

1.ULUSLARARASI TRAKYA BİLİMSEL ARAŞTIRMALAR KONGRESİ, Turkey, 27 - 28 May 2023, (Full Text)

31. Karvakrolün Sağlık Üzerine Etkileri ve Kullanım Alanları.

5. INTERNATIONAL SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, Turkey, 20 May - 21 February 2023, (Full Text)

32. Besinsel Ergojenik Destekler

5. INTERNATIONAL SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, Turkey, 20 - 21 May 2023, (Full Text)

33. EFFECT OF CHEMER ON ADIPOKINE AND HEALTH

8. ULUSLARARASI UYGULAMALI BİLİMLER KONGRESİ, Ankara, Turkey, 23 April 2023, (Full Text)

34. BLOCKCHAIN TECHNOLOGY IN FOOD TRACEABILITY

8. ULUSLARARASI UYGULAMALI BİLİMLER KONGRESİ, Ankara, Turkey, 23 April 2023, (Full Text)

35. NUTRITION AND DIET MODELS IN NEURODEGENERATIVE DISEASES

IV. Uluslararası Bilimsel Araştırmalar Kongresi, Turkey, 13 May 2023, (Full Text)

36. Effects of Nutrition on Glutathione Production

IV. Uluslararası Bilimsel Araştırmalar Kongresi, 13 May 2023, (Full Text)

37. THE IMPORTANCE OF MILK-LIKE PRODUCTS IN VEGETARIAN/VEGAN NUTRITION

ŞENYURT E., YANGILAR F.

CUKUROVA 10th INTERNATIONAL SCIENTIFIC RESEARCHES CONFERENCE, Adana, Turkey, 30 March 2023, (Full Text)

38. CURRENT COOKING TECHNIQUES AND THEIR EFFECTS ON NUTRITION

CUKUROVA 10th INTERNATIONAL SCIENTIFIC RESEARCHES CONFERENCE, Adana, Turkey, 30 March 2023, (Full Text)

39. Farklı Konsantrasyonlarda Mormiks ile Üretilen Vegan Karabuğday Sütünün Fiziko-kimyasal ve Duyusal Özelliklerinin Belirlenmesi

Gerek M. D., Yangılar F.

2. Ar ge Proje Pazarı, Tokat, Turkey, 08 November 2023, (Summary Text)

40. The effect of Jerusalem artichoke (Helianthus tuberosus) tuber powder on some physico-chemical and sensory properties of yogurts

4th International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 28 - 30 September 2022, (Full Text)

41. The Importance of Pseudo-cereals in Nutrition and Effects on Health

4th International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 28 - 30 September 2022, (Full Text)

42. Determination of Physico-Chemical and Sensorial Properties of Functional Kavılca Flour Yogurt

III. International Agricultural, Biological & Life Science Conference, Edirne, Turkey, 1 - 03 September 2021, pp.516-523, (Full Text)

43. THE USE OF MAPLE SYRUP AND Chlorella vulgaris IN YOGHURT PRODUCTION

Yangılar F., Erdaş Z. T.

AGRIBALKAN 2021, Edirne, Turkey, 29 August - 01 September 2021, pp.920-929, (Full Text)

44. INVESTIGATION OF SOME QUALITY PARAMETERS OF HOMEMADE YOGURT WITH NETTLE POWDER

Yangılar F., Gülhan B.

AGRIBALKAN 2021, Edirne, Turkey, 29 August - 03 September 2021, pp.912-919, (Full Text)

45. Adölesanlarda Okul Performansına Etki Eden Faktörler ve Besin Destekleri Kullanım Durumunun Değerlendirilmesi

KAÇAR M., YANGILAR F., KARAHAN YILMAZ S., YILMAZ N.

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, pp.213-222, (Full Text)

46. Adölesanlarda Sınav Kaygısı ve Beslenme Durumu Arasındaki İlişkinin Değerlendirilmesi

KAÇAR M., YANGILAR F., KARAHAN YILMAZ S., YILMAZ N.

2. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, 26 - 27 December 2019, (Full Text)

47. Yetişkinlerde Boyun Çevresi ile Metabolik Sendrom ve Kardiyovasküler Risk Faktörleri İlişkisinin Değerlendirilmesi

KARAHAN YILMAZ S., YANGILAR F., YILMAZ N., KAÇAR M., ÖZÇİÇEK F.

2.Uluslarası Sağlık Bilimleri Kongresi, 10 - 12 December 2019, (Full Text)

48. Yetişkin Bireylerde Obezite, Duygusal Yeme ve Depresyon Arasındaki İlişkinin Değerlendirilmesi

KARAHAN YILMAZ S., YANGILAR F., YILMAZ N., KAÇAR M., ÖZÇİÇEK F.

2.Uluslarası Sağlıklı Beslenme Kongresi, 10 - 12 December 2019, (Full Text) Sustainable Development

49. ÜNİVERSİTE ÖĞ RENCİLERİNİN YEME DAVRANIŞLARI, ORTOREKSİYA NERVOZA VE VÜCUT MEMNUNİYETLİK DURUMLARININ DEĞERLENDİRİLMESİ

YANGILAR F., KARAHAN YILMAZ S., KAÇAR M., YILMAZ N.

2. Uluslararası Erciyes Bilimsel Araştırmalar Kongresi, 26 - 30 September 2019, pp.816-829, (Full Text)

50. SAĞLIK ÇALIŞANLARININ SAĞLIKLI BESLENME TAKINTISI DURUMLARININ VE OBEZİTE ÖNYARGILARININ İNCELENMESİ: KESİTSEL BİR ÇALIŞMA

YANGILAR F., KARAHAN YILMAZ S., KAÇAR M., YILMAZ N.

2. Uluslar arası Erciyes Bilimsel Araştırmalar Kongresi, 26 - 30 September 2019, pp.601-611, (Full Text) Sustainable Development

51. The Importance of Serum Protein Isolates Produced from Whey and Use Possibilities

CIEA 2018, 20 - 22 September 2018, (Full Text)

52. A New Application in Food Industry: Flourier Transform Infrared Spectroscopy (FTIR)

2nd International Conference on Advanced Engineering Technologies (ICADET 2017), 21 - 23 September 2017, (Summary Text)

53. Yeşil Kahvede Bulunan Klorojenik Asidin Sağlık Açısından Önemi

ÖZDEMİR S., YANGILAR F.

2nd International Conference on Advanced Engineering Technologies (ICADET 2017), 21 - 23 September 2017, (Summary Text)

54. Prion-Based Hazards in Dairy Production and Products

2nd International Conference on Advanced Engineering Technologies (ICADET 2017), 21 - 23 September 2017, (Summary Text)

55. Peptan Kollajen Peptidleri ve Önemleri

ÖZDEMİR S., YANGILAR F.

2nd International Conference on Advanced Engineering Technologies (ICADET 2017), 21 - 23 September 2017, (Summary Text)

56. Kitosan ve Sandal Ağacı Yağı Kullanılarak Üretilen Kaşar Peynirlerinin Mikrobiyolojik Özelliklerinin İncelenmesi

1. Ulusal Sütçülük Kongresi, Turkey, 25 - 26 May 2017, (Summary Text)

57. The cheese production of Erzincan province evaluation of the current evaluation of the current situation and use of new technologies

International ERZINCAN symposium, 28 September - 01 October 2016, (Full Text)

58. Effects of the central system on food intake and body weight.

10th Global Summit on Food Safety, Processing & Technology, San-Antonio, Northern Mariana Islands, 5 - 07 December 2016, (Summary Text)

59. . Effects of the central system on food intake and body weight.

Food Safety, Processing & Technolology December, San Antonio, United States Of America, 5 - 07 December 2016, pp.68, (Summary Text)

60. Lignanlar ve sağlık için önemi.

Türkiye 12. Gıda Kongresi, Turkey, 5 - 07 October 2016, (Summary Text)

61. Bitkisel Bir Nutrasötik Olan Ginseng ve Toplum İçin Önemi

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, (Summary Text)

62. Bitkisel Bir Nutrasötik Olan Ginseng ve Toplum İçin Önemi.

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.203, (Summary Text)

63. ERZİNCAN İLİ PEYNİR ÜRETİMİ, MEVCUT DURUMUN DEĞERLENDİRİLMESİ VE YENİ TEKNOLOJİLERİN KULLANILMASI

ULUSLARARASI ERZİNCAN SEMPOZYUMU, Erzincan, Turkey, 28 September - 01 October 2016, (Full Text)

64. Erzincan İli Peynir Üretimi, Mevcut Durumun Değerlendirilmesi ve Yeni Teknolojilerin Kullanılması.

Uluslararası Erzincan Sempozyumu, Erzincan, Turkey, 28 September - 01 October 2016, vol.3, pp.877-881, (Full Text)

65. Microbial Polysaccharides and the Applications in Food Industry

European Biotechnology Congress, 5 - 07 May 2016, (Summary Text)

66. Biotechnological production and application of betalain pigments for food plants

European Biotechology Conferance, Latvia, 5 - 07 May 2016, (Summary Text)

67. Biotechnological production and application of betalain pigments for food plants

ÖZDEMİR S., ÖZDEMİR C., YANGILAR F.

European Biotechnology Conference, Latvia, 5 - 07 May 2016, vol.231, (Summary Text)

68. Geleneksel yöntemler ile üretilen Karın Kaymağı peynirinin duyusal özelliklerinin belirlenmesi.

9. Gıda Mühendisliği Kongresi, Turkey, 12 - 14 November 2015, (Summary Text)

69. Beta Glucans and The Importance on Human Health.

nternational Conference on Food and Biosystems Engineering, 28 - 31 May 2015, (Summary Text) Sustainable Development

70. Presence of Furan in Foods and Their Effects on Human Health.

International Conference on Food and Biosystems Engineering, 28 - 31 May 2015, (Summary Text) Sustainable Development

71. Gıdalarda inülin ve oligofruktoz kullanımı.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Turkey, 28 April - 30 May 2015, (Summary Text)

72. Sütün önemli proteinazı: Plazmin.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Turkey, 28 - 30 April 2015, (Summary Text)

73. Slow food hareketi.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Turkey, 28 - 30 April 2015, (Summary Text)

74. The application of direct epifluorescence filter technique (DEFT) in the food industry.

IJFST 50th Celebration Conference: The future of food innovation, nutrition and technology, 17 - 19 February 2015, (Summary Text)

75. Microbial Pigments and The Important for Food Industry.

JFST 50th Celebration Conference: The future of food innovation, nutrition and technology, 17 - 19 February 2015, (Summary Text)

76. Leptin hormone and relation ship between obesity.

The 2nd International Congress on Food Technology, 5 - 07 November 2014, (Summary Text) Sustainable Development

77. The Application of Chitosan in Food Industry

2nd International Congress on Food Technology, 5 - 07 November 2014, (Summary Text)

78. Determination of pathogens in food: Biosensor Technologies.

The 2nd International Congress on Food Technology, 5 - 07 November 2014, (Summary Text)

79. Food-based hazards: dioxins

The 2nd International Congress on Food Technology, Aydın, Turkey, 5 - 07 November 2014, pp.81, (Full Text)

80. The Effects on human health of phenolic compounds in olive oil.

II International Congress Food Technology, Quality and Safety., 28 - 30 October 2014, (Summary Text) Sustainable Development

81. The Biotechnological Utilization of Whey.

II International Congress Food Technology, Quality and Safety, 28 - 30 October 2014, (Summary Text)

82. The Biotechnological Utilization of Whey. Abstract Book. 28-30.10.2014 Novi Sad, Serbia.

II International Congress Food Technology, Quality and Safety,, Novi Sad, Serbia And Montenegro, 28 - 30 October 2014, pp.28, (Summary Text)

83. Functional Food Ingredients: Phytosterols.

8th International Congress of FoodTechnologists, Biotechnologists and Nutritionists, 21 - 24 October 2014, (Summary Text)

84. A Multifunctional Additive for Food Preservation: Trehalose.

8th International Congress of Food Technologists, Biotechnologists and Nutritionists, 21 - 24 October 2014, (Summary Text)

85. Nutrigenomics concepts and approaches in food industry.

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14 - 17 October 2014, (Summary Text)

86. Kımı Turşusu.

4. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014, (Summary Text)

87. Geleneksel Bir Tatlı: Uğut Tatlısı.

4. Geleneksel Gıdalar Sempozyumu, Turkey, 17 - 19 April 2014, (Summary Text)

88. Gıda Sanayinde Ozon Kullanımı.

8. Gıda Mühendisliği Kongresi, Turkey, 7 - 09 November 2013, (Summary Text) Sustainable Development

89. Yenilebilir Film ve Kaplamalar.

8. Gıda Mühendisliği Kongresi, Turkey, 7 - 09 November 2013, (Summary Text)

90. Antifriz proteinler (AFP).

8. Gıda Mühendisliği Kongresi, Turkey, 7 - 09 November 2013, (Summary Text)

91. Biodiesel Production from Microalgae Oil.

Euro 11th Fed Lipid Congress and 30th ISF Lecture Series, 27 - 30 October 2013, (Summary Text)

92. Using of Fat Replacers in Food Industry

11th Euro Fed Lipids Congress, Antalya, Turkey, 27 - 30 October 2013, pp.115, (Full Text)

93. Nanotechnology in Food Industry

NanoTR-9, 9TH Nanoscience and Technology Conference, 24 - 28 June 2013, (Summary Text)

94. New technology in food packaging: Nanocomposite

NanoTR-9, 9TH Nanoscience and Technology Conference, 24 - 28 June 2013, (Summary Text)

95. Süper kritik karbondioksit: Gıda endüstrisinde kullanımı.

4. Gıda Güvenliği Kongresi, Turkey, 14 - 15 May 2013, (Summary Text)

96. Omik teknolojilerinin gıda endüstrisinde kullanımı.

Mahir N., YANGILAR F., OĞUZHAN YILDIZ P.

4. Gıda Güvenliği Kongresi, Turkey, 14 - 15 May 2013, (Summary Text)

97. Gıda zincirinde yeni bir teknoloji: Akıllı Ambalajlama.

Gıda Mühendisliği 4. Öğrenci Kongresi "21. YÜZYILDA GIDA", Turkey, 18 - 19 April 2013, (Summary Text)

98. Peynir Üretiminde Yeni Teknolojilerin kullanılması ve Ardahan’daki Kırsal Ekonomi Üzerine Etkileri.

YANGILAR F., MURATHAN Z. T.

Uluslararası Dış Ticaret ve Tarım Stratejileri Sempozyumu, 8 - 10 December 2011, (Full Text) Sustainable Development

99. Ardahan’daki Tarımsal Endüstride Yeni Gelişmiş Teknolojilerin Uygulanabilirliği,

MURATHAN Z. T., YANGILAR F.

Uluslararası Dış Ticaret ve Tarım Stratejileri Sempozyumu, 8 December - 10 November 2011, (Full Text)

100. Süt ve Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri.

KABİL E., YANGILAR F.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

101. Süt Ürünlerinde Bulunan Biyoaktif Peptitler.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

102. Süt ve Süt Ürünlerinde Listeria monocytogenes.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

103. Süt ve Süt Ürünlerinde Orotik Asit.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text)

104. Campylobacter spp.ve Gıda Güvenliği.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Turkey, 15 - 16 November 2012, (Summary Text) Sustainable Development

105. Su Ürünlerinin Hazır Yemek Teknolojisindeki Yeri ve Önemi.

Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012, (Summary Text)

106. PEF İşleminin Süt ve Süt Ürünlerinde Uygulanabilirliği.

YANGILAR F., KABİL E., YILMAZ F.

Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012, (Summary Text)

107. Krem Bal.

Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012, (Summary Text)

108. Su Ürünlerinde Sıvı Tütsüleme.

Türkiye 11. Gıda Kongresi, Turkey, 10 - 12 October 2012, (Summary Text)

109. Unique Aroma of Olive Oil.

10TH Euro Fed Lipid Congress, 23 - 29 September 2012, (Summary Text)

110. Acrylamide and Human Health.

10TH Euro Fed Lipid Congress., Cracow, Poland, 23 - 29 September 2012, pp.172, (Full Text) Sustainable Development

111. Modelling and application of the inactivation of microorganism in foods.