3. Coşkuner Y. and Özdemir Y. 2000. Acid and EDTA Blanching Effects on the Essential Element Content of Mushrooms (Agaricus bisporus). Journal of the Science of Food and Agriculture Vol. 80, No.14, pp. 2074-2076.

Kaynak olarak kullanıldığı yayınlar

3.1. Vetter J
Chemical composition of fresh and conserved Agaricus bisporus mushroom
EUR FOOD RES TECHNOL 217 (1): 10-12 JUL 2003

3.2. Svoboda L, Kalac P, Spicka J, et al.
Leaching of cadmium, lead and mercury from fresh and differently preserved edible mushroom, Xerocomus badius, during soaking and boiling
FOOD CHEM 79 (1): 41-45 OCT 2002

3.3. Bernaś, E. Jaworska, G., Lisiewska Z
Edible Mushrooms as a Source of Valuable Nutritive Constituents
ACTA SCI. POL. TECHNOL. ALIMENT 5 (1): 5-20 2006

3.4. Bernas, E., Jaworska, G., Kmiecik, W.
Storage and processing of edible mushrooms
ACTA SCI. POL. TECHNOL. ALIMENT 5 (2) 5-23 2006

4. Turker N., Coşkuner Y., Ekiz H.I., Aksay S. and Karababa E. 2001. The Effect of Fermentation on the Thermostability of the Yellow-orange Pigments Extracted from Cactus Pear (Opuntia ficus-indica).
European Food Research and Technology Vol. 212, No. 2, pp.213-216.

Kaynak olarak kullanıldığı yayınlar

4.1. Castellar R, Obon JM, Alacid M, et al.
Color properties and stability of betacyanins from Opuntia fruits
J AGR FOOD CHEM 51 (9): 2772-2776 APR 23 2003

4.2. Coskuner Y, Tekin A
Monitoring of seed composition of prickly pear (Opuntia ficus-indica L) fruits during maturation period
J SCI FOOD AGR 83 (8): 846-849 JUN 2003

4.3. Ramadan MF, Morsel MT
Oil cactus pear (Opuntia ficus-indica L.)
FOOD CHEM 82 (3): 339-345 AUG 2003

4.4. Stintzing FC, Schieber A, Carle R
Evaluation of colour properties and chemical quality parameters of cactus juices
EUR FOOD RES TECHNOL 216 (4): 303-311 APR 2003

4.5. Ramadan MF, Morsel MT
Lipid profile of prickly pear pulp fractions
FOOD, AGRIC & ENVIRONMENT 1 (2): 66-70 APR 2003

4.6. Karababa E, Coşkuner Y, Aksay S
Some physical fruit properties of cactus pear (Opuntia spp) that grow wild in the eastern Mediterranean region of Turkey
J PROFES ASSOC CAC DEVELOP 6: 1-8 2004

4.7. Herbach KM, Stintzing FC, Carle R
Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography-tandem mass spectometric analyses
EUR FOOD RES TECHNOL 219 (4): 377-385 SEP 2004

4.8. Duru B, Turker N
Changes in physical properties and chemical composition of cactus pear (Opuntia ficus-indica) during maturation
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 7: 22-33 2005

4.9. Feugang JM, Konarski P, Zou DM, et al.
Nutritional and medicinal use of Cactus pear (Opuntia spp.) cladodes and fruits
FRONTIERS IN BIOSCIENCE 11: 2574-2589 SEP 1 2006

4.10. Moßhammer, M.R., Florian C. Stintzing, and Reinhold Carle
Cactus Pear Fruits (Opuntia spp.): A Review of Processing Technologies and Current Uses,
J. PACD, 1-26, 2006

5. Coşkuner Y., Ercan R. Karababa E. and Nazlıcan A. N. 2002. Physical and Chemical Properties of Chufa (Cyperus esculentus L.) Tubers Grown in the Çukurova Region of Turkey.
Journal of the Science of Food and Agriculture Vol. 82, No. 6 pp. 625-631.

Kaynak olarak kullanılıdığı yayınlar

5.1. Bosch L, Alegria A, Farre R
RP-HPLC determination of tiger nut and orgeat amino acid contents
FOOD SCI TECHN INT 11 (1): 33-40 FEB 2005

6. Coşkuner Y. and Tekin A. 2003. Monitoring of Seed Composition of Prickly Pear (Opuntia ficus-indica L.) Fruits During Maturation Period. Journal of the Science of Food and Agriculture Vol. 83, pp. 846-849.

Kaynak olarak kullanıldığı yayınlar

6.1. Ennouri M, Fetoui H, Hammami M, et al.
Effects of diet supplementation with cactus pear seeds and oil on serum and liver lipid parameters in rats
FOOD CHEMISTRY 101 (1): 248-253 2007

6.2. Moßhammer MR, Stintzing FC, Carle R
Cactus pear fruits (Opuntia spp.): a review of processing technologies and current uses
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 8: 1-25 2006

6.3. Ennouri M, Fetoui H, Bourret E, et al.
Evaluation of some biological parameters of Opuntia ficus indica. 2. Influence of seed supplemented diet on rats
BIORESOURCE TECHNOLOGY 97 (16): 2136-2140 NOV 2006

6.4. Feugang JM, Konarski P, Zou DM, et al.
Nutritional and medicinal use of Cactus pear (Opuntia spp.) cladodes and fruits
FRONTIERS IN BIOSCIENCE 11: 2574-2589 SEP 1 2006

6.5. Ennouri M, Fetoui H, Bourret E, et al.
Evaluation of some biological parameters of Opuntia ficus indica. 1. Influence of a seed oil supplemented diet on rats
BIORESOURCE TECHNOLOGY 97 (12): 1382-1386 AUG 2006

6.6. Ennouri M, Evelyne B, Laurence M, et al.
Fatty acid composition and rheological behaviour of prickly pear seed oils
FOOD CHEMISTRY 93 (3): 431-437 DEC 2005

7. COŞKUNER Y. and Karababa E.
Effect of Location and Soaking Treatments on the Cooking Quality of Some Chickpea Breeding Lines
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 38, 751-757, 2003

Kaynak olarak kullanıldığı yayınlar

7.1. Demetra Nikolopoulou, Kriton Grigorakis, Maria Stasini, Maria Alexis and Konstantinos Iliadis,
Effects of cultivation area and year on proximate composition and antinutrients in three different kabuli-type chickpea (Cicer arientinum) varieties,
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 223 (6): 737-741, 2006

7.2. Boros, L. and Wawer, A.
Assessment of seasonal and genotypic effects on yield, quality parameters of seed and cooking time of dry edible beans (Phaseolus Vulgaris L.)
VEGETABLE CROPS RESEARCH BULLETIN, Research Institute of Vegetable Crops – Skierniewice, Poland, Vol. 63, 45-54, 2005

(This journal is indexed/abstracted in: CAB Abstracts, AGRO-LIBREX, Index Copernicus, Polish Scientific Journals Contents (http://psjc.icm.edu.pl), SIGZ (http://www.cbr.edu.pl)

7.3. COŞKUNER Y., and Karababa E.
Leblebi: A Roasted Product of Chickpea as a Traditional Turkish Snack Food.
FOOD REVIEWS INTERNATIONAL Vol. 20, No. 3, pp. 257-274 2004

8. Bilgen S., COŞKUNER Y. and Karababa E.
Effects of Baking Parameters on the White Layer Cake Quality by Combined Use of Conventional and Microwave Ovens.
JOURNAL OF FOOD PROCESSING AND PRESERVATION 28, 89-102 2004

Kaynak olarak kullanıldığı yayınlar

8.1. Nelson Barber, Joe Scarcelli, Barbara A. Almanza, James R. Daniel, Doug Nelson,
Silicone bakeware: does it deliver a better product?
JOURNAL OF FOODSERVICE, Vol. 18 Issue 1 Page 43 2007

9. KARABABA E, COSKUNER Y, AKSAY S
Some physical fruit properties of cactus pear (Opuntia spp) that grow wild in the eastern Mediterranean region of Turkey
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 6: 1-8 2004

Kaynak olarak kullanıldığı yayınlar

9.1. El-Samahy SK, Abd El-Hady EA, Habiba RA, et al.
Chemical and rheological characteristics of orange-yellow cactus-pear pulp from Egypt
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 8: 39-51 2006

9.2. Cerezal P, Duarte G
Use of skin in the elaboration of concentrated products of cactus pear (Opuntia ficus-indica (L.) Miller)
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 7: 61-83 2005

9.3. Cerezal P, Duarte G
Some characteristics of cactus pear (Opuntia ficus-indica (L.) Miller) harvested in the Andean altiplane of region 2 of Chile
JOURNAL OF THE PROFESSIONAL ASSOCIATION FOR CACTUS DEVELOPMENT 7: 34-60 2005

10. Karababa E., Coşkuner Y. and Aksay S. 2004. Some Physical Properties of Cactus Pear (Opuntia spp.) that Grown Wild in the Eastern Mediterranean Region of Turkey.
Journal of Professional Association of Cactus Development Vol.5, pp. 1-8.

Kaynak olarak kullanıldığı yayınlar

10.1. Cerezal, P. and Duarte, G.
Some Characteristics of Cactus Pear (Opuntia ficus-indica (L.) Miller) Harvested in the Andean Altiplane of Region 2 of Chile
J PROF ASS0C CAC DEVELOP 34-60 JUNE 2005


10.2. Cerezal, P. and Duarte, G.
Use of Skin in the Elaboration of Concentrated Products of Cactus Pear (Opuntia ficus-indica (L.) Miller)
J PROF ASS0C CAC DEVELOP 61-83 DEC 2005

11. COŞKUNER, Y. And Karababa, E.
Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 40(4) 469-479 2004

11.1. Tavakolipour H. and Kalbasi-Ashtari, A.
Influence Of Gums On Dough Properties And Flat Bread Quality Of Two Persian Wheat Varieties
JOURNAL OF FOOD PROCESS ENGINEERING, 30 (1), 74-87 (14) 2007

11.2. Mendel, L., Cicová, I., Drobná, J., Bieliková, M., K. Zirkelbachová, K., Jesko, D. and Havrlentová, M.
Effect of blends of flours from minority crops on the physical and sensory characteristics of bread.
Nové poznatky z genetiky aslachtenia pol nohospodárskych rastlín. Zborník z 13. vedeckej konferencie, Piestany: VÚRV (Vyskumny ústav rastlinnej vyroby, [The Research Institute of Plant Production, Piestany-Slovakia]), 190-191 2006

13. COŞKUNER, Y. and Karababa, E.
Physical properties of coriander seeds (Coriandrum sativum L.)
JOURNAL FOOD ENGINEERING 80 (2) 408-416 2007

13.1. Bo Wang, Dong Li, Li-jun Wang, Zhi-gang Huang, Lu Zhang, Xiao Dong Chen, Zhi-huai Mao,
Effect of Moisture Content on the Physical Properties of Fibered Flaxseed,
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 3 (5) 1-11 2007