İlyas Atalar (Ilyas Atalar)

Years Active: 2019-2023
Publications (10 Years): 5

Abant İzzet Baysal Üniversitesi

Ondokuz Mayıs Üniversitesi Mühendislik Fakültesi (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Abant İzzet Baysal Üniversitesi Jun 25 2018

Turkey

Assistant professor :: Food Engineering

Ondokuz Mayıs Üniversitesi Mühendislik Fakültesi Jan 15 2010 - May 30 2018

Turkey

Researcher Asistant :: Food Engineering

Education History

Ondokuz Mayıs Üniversitesi Mühendislik Fakültesi

Turkey

PHD :: Food Engineering

Ondokuz Mayıs Üniversitesi

Turkey

MSC :: Food Engineering

Ondokuz Mayıs Üniversitesi Mühendislik Fakültesi

Turkey

BSC :: Food Engineering

Publications

İlyas Atalar, Osman Gül, Abdullah Kurt, Furkan Türker Saricaoğlu, Hüseyin Gençcelep
Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)
Osman Gul, Furkan Türker Saricaoglu, İlyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. Foods (Basel, Switzerland) 12 (9) (2023)
Osman Gul, Furkan Türker Saricaoglu, İlyas Atalar, Latife Betul Gul, Fatih Tornuk, Senay Simsek
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound. Foods (Basel, Switzerland) 12 (9) (2023)
Osman Gul, İlyas Atalar, Mustafa Mortas, Furkan Türker Saricaoglu, Aysegul Besir, Latife Betul Gul, Fehmi Yazici
Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product. Anais da Academia Brasileira de Ciencias 94 (1) (2022)
İlyas Atalar, Osman Gul, Furkan Turker Saricaoglu, Aysegul Besir, Latife Betul Gul, Fehmi Yazici
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products. Journal of food science and technology 56 (3) (2019)

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