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M

Medeni Maskan

food engineering department

34H指数
76论文数
6.0K被引数
收录论文 36
发表时间
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A Sustainable Approach: Optimization of Ultrasound-Assisted Ethyl Acetate–Based Peanut Oil Extraction可持续方法：超声辅助乙酸乙酯法提取花生油的优化
errFood Analytical Methods
IF3
err2026-09-08
err0
PREAI
errOla Abdurrahim; Ezgi Kalkan; Medeni Maskan
err分享
err收藏
Predictive Modeling and Inter-method Validation of Temperature Dependent Oxidative Stability in Mid-oleic Sunflower Oil Containing Carvacrol and BHT温度依赖性氧化稳定性在含香荆芥酚和BHT的中油酸葵花籽油中的预测建模与跨方法验证
errFood Analytical Methods
IF3
err2026-07-13
err0
PREAI
errHilal Alak; Medeni Maskan
err分享
err收藏
Enzymatic Aqueous Cottonseed Oil Extraction with Plackett-Burman and Central Composite Design Method酶促水相棉籽油提取的Plackett-Burman与中心复合设计方法
errFood Biophysics
IF3.2
err2025-10-06
err0
PREAI
errEzgi Kalkan; Medeni Maskan
err分享
err收藏
Optimization of Sonication and Homogenization-Assisted Solvent Extraction of Cottonseed Oil Using RSM: Oil Recovery, Antioxidant Properties, and Oxidative Stability利用响应面法优化超声和均质辅助溶剂提取棉籽油的工艺：油分回收率、抗氧化特性及氧化稳定性
errfood engineering
IF2.9
err2025-04-30
err0
errOAAI
errKalkan, Ezgi; Maskan, Medeni
err分享
err收藏
A Green Approach: Optimization of Ultrasound and Homogenization-Assisted Ethyl Acetate Extraction of Cottonseed Oil Using Natural Deep Eutectic Solvent as a Novel Co-solvent
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2025-03-01
err0
errOAAI
errKalkan, Ezgi; Maskan, Medeni
err分享
err收藏
Optimizing production of gluten-free, sugar-reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-03-01
err0
errOAAI
errKalkan, Ezgi; Maskan, Medeni
err分享
err收藏
Ultrasound- and Homogenization-Assisted Extraction of Cottonseed Oil Using Ethyl Acetate: Optimization and Evaluation of Oil Quality and Energy Aspect
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-09-09
err2
PREAI
errKalkan, Ezgi; Maskan, Medeni
err分享
err收藏
The use of carob flour and stevia as sugar substitutes in sponge cake: Optimization for reducing sugar and wheat flour in cake formulation
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2023-06-01
err6
PREAI
errGokce, Cuneyt; Bozkurt, Huseyin; Maskan, Medeni
err分享
err收藏
Optimization of a green tea beverage enriched with honey and bee pollen富含蜂蜜和蜂花粉的绿茶饮料的优化
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2022-12-01
err4
PREAI
errYildiz, Rabia; Maskan, Medeni
err分享
err收藏
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries
errFOOD CHEMISTRY
IF9.8
err2017-09-01
err166
PREAI
errHoruz, Erhan; Bozkurt, Huseyin; Karatas, Haluk; Maskan, Medeni
err分享
err收藏
Effect of screw configuration and raw material on some properties of barley extrudates
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2009-06-01
err47
PREAI
errAltan, Aylin; McCarthy, Kathryn L.; Maskan, Medeni
err分享
err收藏
Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products
errJOURNAL OF FOOD SCIENCE
IF3.4
err2009-03-16
err129
PREAI
errAltan, A.; McCarthy, K. L.; Maskan, M.
err分享
err收藏
Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions大麦-葡萄果渣混合物的双螺杆挤出: 挤出物特性和最佳加工条件的确定
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2008-11-01
err153
PREAI
errAltan, Aylin; McCarthy, Kathryn L.; Maskan, Medeni
err分享
err收藏
Extrusion cooking of barley flour and process parameter optimization by using response surface methodology
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2008-05-22
err62
PREAI
errAltan, Aylin; McCarthy, Kathryn L.; Maskan, Medeni
err分享
err收藏
Evaluation of snack foods from barley-tomato pomace blends by extrusion processing通过挤压加工评估大麦-番茄果渣混合物中的休闲食品
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2008-01-01
err301
PREAI
errAltan, Aylin; McCarthy, Kathryn L.; Maskan, Medeni
err分享
err收藏
Air drying characteristics of solid waste (pomace) of olive oil processing橄榄油加工固体废弃物 (渣) 的风干特性
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2006-02-01
err81
PREAI
errGögüs, F; Maskan, M
err分享
err收藏
Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods:: colour degradation and kinetics
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2006-02-01
err185
PREAI
errMaskan, M
err分享
err收藏
Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties
errFOOD RESEARCH INTERNATIONAL
IF8
err2005-08-01
err38
PREAI
errAltan, A; Maskan, M
err分享
err收藏
Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2003-12-01
err98
PREAI
errMaskan, M
err分享
err收藏
The recovery of used sunflower seed oil utilized in repeated deep-fat frying process
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2003-10-01
err39
PREAI
errMaskan, M; Bagci, HI
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
K
Kathryn McCarthy
H 指数: 44 · 论文数: 284
H
Hüseyin Bozkurt
H 指数: 33 · 论文数: 122
F
Fahrettin Göğüş
H 指数: 31 · 论文数: 125
A
Aylin Altan
H 指数: 22 · 论文数: 36
S
Sevim Kaya
H 指数: 21 · 论文数: 46
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