Research Areas
Food Science
Food Technology
Academic Titles / Tasks
2019 - Continues
2019 - ContinuesResearch Assistant
Istanbul Technical University, Kimya-Metalurji, Gıda Mühendisliği
Published journal articles indexed by SCI, SSCI, and AHCI
2023
2023Proximate analysis and fatty acid, mineral and soluble carbohydrate profiles of some brown macroalgae collected from Turkiye coasts
Yucetepe A., Aydar E. F., Okudan E. S., Ozcelik B., Durmaz G.
ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES
, vol.78, pp.261-269, 2023 (SCI-Expanded)
2023
2023Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics
Aydar E. F., Mertdinç Z., Demircan E., Koca Çetinkaya S., Günşar B.
Innovative Food Science and Emerging Technologies
, vol.83, 2023 (SCI-Expanded)
Refereed Congress / Symposium Publications in Proceedings
2022
2022Kars Yöresine Ait Kavılca Buğdayı ile Modern Ekmeklik Buğdayın Mineral Profillerinin Karşılaştırılması
AYDAR E. F., Demircan E., MERTDİNÇ Z., Kahraman T., ÖZÇELİK B.
9. Ulusal Tarım Kongresi, 14 October 2022
2022
2022Mineral profile of enriched modern bread with an ancient Anatolian wheat from Türkiye
AYDAR E. F., Demircan E., MERTDİNÇ Z., Kahraman T., ÖZÇELİK B.
14th International Conference and Exhibition on Nutraceuticals and Functional Foods, 02 October 2022
2022
2022Integration of T. turgidum to industrial bread production for regional economic development in Turkey
Aydar E. F., Demircan E., Mertdinç Z., Özçelik B., Kahraman T.
20th ICC Conference, Vienna, Austria, 01 July 2022
2022
2022Effect of ancient wheat (Triticum turgidum ssp. dicoccum) on total flavonoid content and total antioxidant capacity of bread
AYDAR E. F., Demircan E., MERTDİNÇ Z., Kahraman T., Gültekin M., ÖZÇELİK B.
II-INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE “PROBLEMS AND PROSPECTS OF INNOVATIVE MACHINERY AND TECHNOLOGIES IN THE AGRI-FOOD CHAIN”, Uzbekistan, 22 April 2022
2020
2020