Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro – Fuzzy Inference System (ANFIS)
Safa Karaman , Ahmed Kayacier
Lwt - Food Science and Technology 44 ( 8) 1717 -1725
32
2011
Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
Ahmed Kayacier , Ferhat Yüksel , Safa Karaman
LWT - Food Science and Technology 58 ( 2) 639 -648
13
2014
Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.
Safa Karaman , Ismet Ozturk , Hasan Yalcin , Ahmed Kayacier
Journal of the Science of Food and Agriculture 92 ( 1) 49 -58
16
2012
Textural properties of baked tortilla chips
Ahmed Kayacier , Rakesh K. Singh
Lwt - Food Science and Technology 36 ( 5) 463 -466
34
2003
Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties
Ferhat Yuksel , Safa Karaman , Ahmed Kayacier
Food Chemistry 145 910 -917
13
2014
Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro‐Fuzzy Inference System and Artificial Neural Network
Hasan Yalcin , Ismet Ozturk , Safa Karaman , Ozgur Kisi
Journal of Food Science 76 ( 4)
22
2011
The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma.
Hasan Yetim , Ahmed Kayacier , Zulal Kesmen , Osman Sagdic
Meat Science 72 ( 2) 206 -210
43
2006
Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile
Fatih Tornuk , Safa Karaman , Ismet Ozturk , Omer Said Toker
Industrial Crops and Products 46 124 -131
95
2013
Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing
Ismet Ozturk , Safa Karaman , Bilge Tastemur , Fatih Tornuk
Journal of Food Processing and Preservation 40 ( 1) 48 -55
2
2016
Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro – Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN)
Mustafa Tahsin Yilmaz , Safa Karaman , Ahmed Kayacier , Mahmut Dogan
Food Biophysics 7 ( 4) 329 -340
1
2012
Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods
Safa Karaman , Omer Said Toker , Mustafa Çam , Mehmet Hayta
Drying Technology 32 ( 3) 258 -267
45
2014
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration.
Safa Karaman , Mustafa Tahsin Yilmaz , Ahmed Kayacier , Mahmut Dogan
Journal of Food Science and Technology-mysore 52 ( 6) 3851 -3858
19
2014
Rheological Properties of Reconstituted Hot Salep Beverage
Mahmut Dogan , Ahmed Kayacier
International Journal of Food Properties 7 ( 3) 683 -691
27
2004
Application of effective diffusivity approach for the moisture content prediction of tortilla chips during baking
Ahmed Kayacier , Rakesh K. Singh
Lwt - Food Science and Technology 37 ( 2) 275 -281
26
2004
Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
Safa Karaman , Ömer Said Toker , Ferhat Yüksel , Mustafa Çam
Journal of Dairy Science 97 ( 1) 97 -110
64
2014
Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)
Aydin Yapar , Secil Atay , Ahmed Kayacier , Hasan Yetim
Food Hydrocolloids 20 ( 6) 825 -830
40
2006
Rheological characteristics of some food hydrocolloids processed with gamma irradiation
Mahmut Dogan , Ahmed Kayacier , Erhan Ic
Food Hydrocolloids 21 ( 3) 392 -396
79
2007
Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties
Safa Karaman , Mustafa Tahsin Yilmaz , Ahmed Kayacier
Food Hydrocolloids 25 ( 5) 1319 -1326
43
2011
Mathematical approach for two component modeling of salep–starch mixtures using central composite rotatable design: Part I. Physicochemical and steady shear properties
Mustafa Tahsin Yilmaz , Safa Karaman , Ahmed Kayacier
Food Hydrocolloids 31 ( 1) 49 -60
14
2013
Mathematical approach for two component modeling of salep–starch mixtures using central composite rotatable design: Part II. Dynamic oscillatory shear properties and applicability of Cox–Merz rule
Safa Karaman , Mustafa Tahsin Yilmaz , Ahmed Kayacier
Food Hydrocolloids 31 ( 2) 277 -288
20
2013