Effect of Gum Type and Flaxseed Concentration on Quality of Gluten Free Breads Made from Frozen Dough Baked in Infrared Microwave Combination Oven

Semin Ozge Ozkoc,SEYHUN NADİDE , Place of Publication: Food and Bioprocess Technology , 2015

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://link.springer.com/10.1007/s11947-015-1615-8

Infrared Assisted Microwave Cooking of Atlantic Salmon Salmo salar

Mutlu Pilavtepe-Celik,Nil Pembe Ozer,Semin Ozge Ozkoc,SEYHUN NADİDE,DEDE NUR , Place of Publication: Turkish Journal of Fisheries and Aquatic Sciences , 2014

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://www.trjfas.org/pdf/issue_14_03/0308.pdf

Ohmic Tempering of Frozen Potato Puree

SEYHUN NADİDE,Gulum Sumnu,Serpil Sahin , Place of Publication: Food and Bioprocess Technology , 2013

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://link.springer.com/10.1007/s11947-012-1002-7

Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree

SEYHUN NADİDE,Hosahalli Ramaswamy,Gulum Sumnu,Serpil Sahin,Jasim Ahmed , Place of Publication: Journal of Food Engineering , 2009

UluslararasıHakemliSCIÖzgün Makalehttp://www.sciencedirect.com/science?_ob=ArticleURL_udi=B6T8J-4V74XGN-1_user=736726_coverDate=06/30/2009_rdoc=1_fmt=high_orig=search_origin=search_sort=d_docanchor=view=c_acct=C000040919_version=1_urlVersion=0_userid=736726md5=9cfbe2952ac4f6e3c5577b9

Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature

Jasim Ahmed,SEYHUN NADİDE,Hosahalli S Ramaswamy,Giorgio Luciano , Place of Publication: International Journal of Food Properties , 2009

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://www.tandfonline.com/doi/abs/10.1080/10942910802105460

Effects of Different Starch Types on Retardation of Staling of Microwave baked Cakes

SEYHUN NADİDE,Gulum Sumnu,Serpil Sahin , Place of Publication: Food and Bioproducts Processing , 2005

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://linkinghub.elsevier.com/retrieve/pii/S0960308505704570

Effects of different emulsifier types fat contents and gum types on retardation of staling of microwave baked cakes

SEYHUN NADİDE,Gülüm Sumnu,Serpil Sahin , Place of Publication: Nahrung/Food , 2003

UluslararasıHakemliSCIÖzgün Makalehttp://doi.wiley.com/10.1002/food.200390058

Morphometric Characteristics of Freshwater Crayfish (Pontastacus leptodactylus Eschscholtz, 1823) Caught in Sapanca Lake, Türkiye

Baltacı Muhammed Ali, AYDIN HAMDİ, SEYHUN NADİDE, DENİZ TOMRİS , Place of Publication: Journal of Limnology and Freshwater Fisheries Research , 2023

UlusalHakemliTR DİZİNÖzgün Makalehttp://dx.doi.org/10.17216/limnofish.1149864

Farklı Nisasta ve Emülgatör Çesitlerinin ve Yag Miktarlarının Mikrodalga ile Pisirilen Keklerin Bayatlaması Üzerindeki Etkileri

SEYHUN NADİDE,Sumnu Gulum,Sahin Serpil , Place of Publication: GIDA , 2004

UlusalHakemliTR DİZİNÖzgün Makale