PUBLICATIONS

A.     FULL PAPER PUBLISHED IN INTERNATIONAL JOURNALS

1.     Sahin S., Bayındırlı L. Assessment of the Exponential Model to sour cherry juice filtrations, J. Food Process. Pres., 15, 403-411 (1991). 

2.     Sahin S., Bayındırlı L. The effect of depectinization and clarification on the filtration of sour cherry juice, J. Food Eng., 19, 237-245 (1993). 

3.     Bayındırlı L., Sahin S., and Artık N. The effects of  clarification methods on pomegranate juice quality, Fruit Processing, 9, 267-270 (1994).  

4.     Bayındırlı L., Bayındırlı A., Sahin S., Sumnu G., Gider S. Studies on caustic peeling of apples,  J. Food Sci. Tech., Mys., 33, 240-242 (1996). 

5.     Sahin S., Sastry S.K., Bayındırlı L. Effective thermal conductivity of potato during  frying: Measurement and modeling, International Journal of Food Properties, 2, 151-161 (1999). 

6.     Sahin S., Sastry S.K., Bayındırlı L. The determination of convective heat transfer coefficient during  frying, J. Food Eng., 39, 307-311 (1999). 

7.     Sahin S., Sastry S.K., Bayındırlı L. Heat transfer during frying of potato slices, Food Sci. Technol. (Leb. Wiss. Technol.), 32, 19-24 (1999). 

8.     Sahin S., Sastry S.K., Bayındırlı L. Combined effects of frying parameters and oil content on moisture levels in French fries, J. Food Sci. Tech., Mys., 37, 557-560 (2000). 

9.     Sahin, S., Effects of frying parameters on the colour development of fried potatoes, Eur. Food Res. Technol. (Z. Lebensm. Unters. Forsch. A), 211, 165-168 (2000). 

10. Ozmutlu O., Sumnu G., Sahin S. Assesment of proofing of bread dough in the microwave oven, Eur. Food Res. Technol. (Z. Lebensm. Unters. Forsch. A), 212, 487-490 (2001). 

11. Ozmutlu O., Sumnu G., Sahin S.  Effects of different formulations on the quality of microwave baked breads, Eur. Food Res. Technol. (Z. Lebensm. Unters. Forsch. A), 213, 38-42 (2001). 

12. Sahin S., Sumnu G. Effects of microwave cooking on fish quality, International Journal of Food Properties, 4, 501-512 (2001).

13. Sahin S., Sumnu G., Zincirkıran D. Effects of susceptor, coating and conventional browning applications on colour and crust formation during microwave baking, Journal of Microwave Power and Electromagnetic Energy,  37(4), 223-236 (2002).

14. Hancı S.S., Sahin S., Yılmaz L. The isolation of volatile oil from thyme (Thymbra spicata) by steam distillation, Nahrung-Food, 47(4), 252-255 (2003).

15. Seyhun N., Sumnu G., Sahin S., Effects of different emulsifiers, gums and fat contents on retardation of staling of microwave baked cakes, Nahrung-Food 47(4), 248-251 (2003).

16. Sonsuzer S., Sahin S., Yılmaz L. Optimization of supercritical CO2 extraction of Thymbra spicata oil, The Journal of Supercritical Fluids 30, 189-199 (2004).

17. Altunakar B., Sahin S., Sumnu G. Functionality of Batters Containing Different Starch Types for Deep-fat Frying of Chicken Nuggets, Eur. Food Res. Technol. (Z. Lebensm. Unters. Forsch. A)  218: 318-322 (2004).

18. Keskin S.O., Sumnu G., Sahin S. Bread baking in halogen lamp-microwave conbination oven, Food Research International, 37, 489-495 (2004).

19.  Keskin S.O., Sumnu G., Sahin S. Usage of enzymes in novel baking process, Nahrung-Food  48 (2), 156-160 (2004).

20. Demirekler P., Sumnu G., Sahin S. Optimization of bread baking in
halogen lamp-microwave combination oven by response surface methodology, Eur. Food Res. Technol 219: 341-347 (2004).

21. Sakiyan O., Sumnu G., Sahin S., Bayram G. Influence of fat content and emulsifier type on the rheological properties of cake batter, Eur. Food Res. Technol 219: 635-638 (2004).

22. Icoz D., Sumnu G., Sahin S. Color and texture development during microwave and conventional baking of breads, Int. J. Food Prop. 7
(2), 201-213 (2004).

23. Seyhun N., Sumnu G., Sahin S. Effects of starch types on retardation of staling of microwave-baked cakes, Food and Bioproducts Processing, 83:1-5 (2005).

24. Dogan S.F., Sahin S., Sumnu G. Effects of Batters Containing Different Protein Types on the Quality of Deep-Fat Fried Chicken Nuggets. European Food Research and Technology, 220:502-508 (2005).

25. Keskin S.O., Ozturk S., Sahin S., Köksel H., and Sumnu G., Halogen lamp-microwave combination baking of cookies, European Food Research and Technology, 220:546-551 (2005).

26. Dogan S.F., Sahin S., Sumnu G. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1): 127-132 (2005).

27. Sumnu G., Sahin S. and Sevimli M. Microwave, infrared and infrared-microwave combination baking of cakes, Journal of Food Engineering, 71(1): 150-155 (2005).

28. Akdeniz N., Sahin S., Sumnu G. Effects of different batter formulations on quality of deep-fat fried carrot slice, European Food Research and Technology, 221(1-2): 99-105 (2005).

29. Sevimli M., Sumnu G., Sahin S. Optimization of Halogen lamp-microwave combination baking of cakes: A response surface methodology study, European Food Research and Technology, 221:61-68 (2005).

30.  Sahin S., Sumnu G. and Altunakar B. Effects of Batters Containing Different Gum Types on Quality of Deep-Fat Fried Chicken Nuggets, Journal of the Science of Food and Agriculture, 85: 2375-2379 (2005).

31.  Isci A., Sahin S., Sumnu G. Recovery of Strawberry Aroma Compounds by Pervaporation, Journal of Food Engineering, Journal of Food Engineering, 75(1), 36-42 (2006).

32.  Altunakar B., Sahin S., Sumnu G. Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets, Chemical Engineering Communications, 193: 675-682 (2006).

33. Akdeniz N., Sahin S., Sumnu G. Functionality of batters containing different gums for deep-fat frying of carrot slices, Journal of Food Engineering, 75: 522-526 (2006).

34. Datta A.K., Sahin S., Sumnu G. and Keskin S.O. Porous media characterization of breads baked using novel heating modes, Journal of Food Engineering, 79: 106-116 (2007).

35. Oztop M., Sahin S., Sumnu G. Optimization of microwave frying of potato slices by using Taguchi technique, Journal of Food Engineering, J Food Eng 79: 83-91 (2007).

36. Sumnu G., Datta A.K., Sahin S., Keskin S.O., and Rakesh V.
Transport and Related Properties of Breads Baked Using Various Heating
Modes. J Food Eng 78 (4): 1382-1387 (2007).

37. Oztop M., Sahin S., Sumnu G. Optimization of microwave frying of osmotically dehydrated potato slices by using Response Surface Methodology, European Food Research and Technology, 224: 707-713 (2007).

38. Keskin S.O., Sumnu G., Sahin S. A study on the effects of different gums on dielectric properties and the quality of breads baked infrared-microwave combination oven, European Food Research and Technology, 224(3):329-334 (2007).

39. Sakiyan O., Sumnu G., Sahin S., Meda V. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking. Journal of Food Science 72: E205-E213 (2007).

40. Sakiyan O., Sumnu G., Sahin S., Meda V. The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations. Journal of Microwave Power & Electromagnetic Energy 41: 17-23 (2007).

41. Sahin S., Sumnu G., Oztop M.H. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of the Science of Food and Agriculture 87: 2830-2836 (2007).

42. Turabi E., Sumnu G., Sahin S. Rheological properties and quality of
rice cakes formulated with different gums and an emulsifier blend. Food
Hydrocolloids, 22:305-312 (2008).

43. Turabi E., Sumnu G., Sahin S. Optimization of baking rice cakes in infrared-microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1: 64-73 (2008).

44. Bayramoglu B., Sahin S., Sumnu G. Solvent-Free Microwave Extraction of Essential Oil from Oregano. Journal of Food Engineering, 88:535-540 (2008).

45. Uysal N., Sumnu G., Sahin S. Optimization of microwave-infrared roasting of hazelnut. Journal of Food Engineering, 90(2):255-261 (2009).

46.  Barutcu I., Sahin S., Sumnu G. Acrylamide Formation in Different Batter
Formulations During Microwave Frying. LWT-Food Science and Technology, 42:17-22 (2009).

47. Bayramoglu B., Sahin S., Sumnu G. Extraction of Essential Oil from Laurel Leaves by Using Microwaves. Separation Science and Technology, 44:722-733 (2009).

48. Seyhun N., Ramamswamy H., Sumnu G., Sahin S., Ahmed, J. Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree, Journal of Food Engineering, 92(3):339-344 (2009).

49. Barutcu I., McCarthy, M.J. Seo Y. Sahin S., Magnetic Resonance Temperature Mapping of Microwave Fried Chicken Fingers, Journal of Food Science, 74 (5):E234-E240 (2009).

50. Ozkoc O., Sumnu G., Sahin S. Turabi E. Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage, European Food Research and Technology, 228:883-893 (2009).

51. Barutcu I., Sahin S., Sumnu G. Effects of Microwave Frying and Different Flour Types Addition on the Microstructure of Batter Coatings, Journal of Food Engineering, 95: 684-692 (2009).

52. Ozkoc O., Sumnu G., Sahin S. The effects of gums on macro and micro-structure of breads baked in different ovens, Food Hydrocolloids, 23(8):2182-2189 (2009).

53. Demirkesen I., Mert B., Sumnu G., Sahin S. Rheological properties of gluten-free bread formulations, Journal of Food Engineering, 96(2): 295-303 (2010).

 

B. FULL PAPER PUBLISHED IN NATIONAL JOURNALS:

1.      Şahin S. and Bayındırlı L. The effect of pretreatment on sour cherry juice filtration, Gıda, 16: 169-172 (1991).

2.      Şahin S., Bayındırlı L. and Artık N. The effect of depectinization and clarification on sour cherry juice quality, Gıda, 17: 35-42 (1992).

3.     Seyhun N., Şümnü G. and Şahin S. Farklı nişasta ve emülgatör çeşitlerinin ve yağ miktarının mikrodalga ile pişirilen keklerin bayatlaması üzerindeki etkileri, Gıda, 29(5): 337-343 (2004).

4.     Şümnü G., Sahin S., Keskin S. O. Mikrodalga fırında unlu mamüllerin pişirilmesi, Gıda Mühendisliği Dergisi, 10: 37-46 (2006).

5.     Demirkol Ö.Ş., Şumnu G., Şahin S. Investigation of pore area and pore size distribution of cakes with different formulations baked in different ovens by image analysis (Farklı fırınlarda pişirilen ve farklı formülasyonlara sahip keklerin gözeneklilik ve gözenek boyutu dağılımlarının görüntü analiz yöntemi ile incelenmesi), Gıda, 33(5): 213-223 (2008).

C. CHAPTER IN A BOOK

1.     Sumnu G., and Sahin S. Recent Developments in Microwave Processing. In:  D. Sun, ed. Emerging Technologies for Food Processing. Elsevier, UK (2005), pp. 419-444.

2.     Sumnu G., and Sahin S. Baking using microwave processing. In: Microwave Processing of Foods. Edited by M. Reiger and H. Schubert. Woodhead Publishing Ltd, UK (2005) pp. 119-141.

3.     Sahin S., Cake batter rheology. In Food Engineering Aspects of Baking Sweet Goods. S. Sahin and S.G. Sumnu (eds) CRC Press (Taylor and Francis group), USA (2008) pp.99-119.

4.     Sahin S., Sumnu, S.G. Alternative frying technologies. In Advances in Deep Fat Frying of Foods. S. Sahin and S.G. Sumnu (eds) CRC Press (Taylor and Francis group), USA (2008) pp. 289-302. 

D. BOOK

Sahin S. and Sumnu S.G. Physical Properties of Foods, Food Science Text Series, Springer, USA, 2006

(ISBN: 0-387-30780-X).

 

E. EDITOR OF A BOOK

1.     Sumnu S.G., Sahin S. (eds) Food Engineering Aspects of Baking Sweet Goods, CRC Press (Taylor and Francis group), USA (2008).

2.     Sahin S., Sumnu S.G. (eds) Advances in Deep Fat Frying of Foods, CRC Press (Taylor and Francis group), USA (2008).

 

F. CONFERENCE PAPER (INTERNATIONAL)

1. Abstracts of Papers Presented at and Published in the Proceedings of a Refereed Conference Regularly Held by an International Organization

 

  1. Sahin S. and Sastry S.K. The determination of convective heat transfer coefficient during frying, Institute of Food Technologists Annual Meeting Book of Abstracts, Orlando-Florida, 96, 1997. 

  2. Sahin S., Ozmutlu O. and Sumnu G. Effects of  microwave proofing with different gluten containing flours on quality of microwave baked breads,’’ Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans-Lousiana, 127, 2001. 

  3. Sumnu G., Sahin S. A study on retardation of staling in microwave baked cakes, Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans-Lousiana, 127, 2001. 

  4. Sonsuzer S., Sahin S., Yilmaz L., Kurkucuoglu M., and Baser K.H.C.  Steam Distillation of Thymbra spicata Oil, 33rd International symposium on Essential Oils, Lisboa-Portugal, 163, 2002.

  5.  Sonsuzer S., Sahin S., Yilmaz L., Sumnu S.G., Ozek T. and Baser K.H.C.  Supercritical Fluid Extraction of   Thymbra spicata, 33rd International symposium on Essential Oils, Lisboa-Portugal, 175, 2002.

  6. Altunakar B., Sahin S., and Sumnu G. Functionality of Batters Containing Different Starch Types for Deep-fat Frying of Chicken Nuggets, AIChE Annual Meeting, 2003.

  7. Keskin O., Ozturk S., Sahin S., Koksel H., and Sumnu G. Baking of cookies in  halogen lamp-microwave combination oven. ICC Conference-Cereals The Future Challenge- July 3-6, 2005, Vienna, Ausria, p.143.

  8.  Sumnu G., Keskin O., and Sahin S. The effects of different formulations on physical properties of doughs and breads baked in microwave and infrared-microwave combination ovens. 2005 AACC International Annual
    Meeting, Orlando, September 11-14, 2005, p.116.

  9.  Sahin S., Sakiyan O., and Sumnu G. Physical Properties of different cake formulations during microwave and infrared-microwave combination baking. 2005 AACC International Annual Meeting, September 11-14, Orlando, 2005, p.111.

  10.  Sahin S., Turabi E., and Sumnu G. A study on the Rheological properties of gluten free-cake batters containing emulsifier and different types of gums. 2005 AACC International Annual Meeting, September 11-14, 2005, Orlando,p.147-148. 

  11. Sakiyan O., Sumnu G., Sahin S. and Meda V. Investigation of dielectric properties of different cake formulations during baking with halogen lamp-microwave combination and microwave, North central ASABE/CSBE Conference, Brookings, SDSU, 2005.

  12. Turabi E., Sumnu G., Sahin S. The effects of different types of gums and usage of emulsifıer on emulsifyıng and rheological propertıes of gluten-free cake batter. 1st International Food and Nutrition Congress, June 15-18, İstanbul, 2005, p.153.

  13. Keskin S O., Sumnu G., Sahin S. The effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven. 1st International Food and Nutrition Congress, June 15-18, İstanbul, 2005, p.166.

  14. Akdeniz N, Sahin S., and Sumnu G. The effects of food gums on quality
    parameters of battered deep fat fried carrot slices. 1st International Food and Nutrition Congress, June 15-18,İstanbul, 2005, p.162

  15. Öztop M., Sahin S., and Sumnu G. Optimization of microwave frying of
    potato slices by using Taguchi Technique. 1st International Food and
    Nutrition Congress, June 15-18,İstanbul, 2005, p.42.

  16. Sakiyan O., V. Meda, Sumnu G., Sahin S. Effects of Formulation, frequency, baking time and temperature on dielectric properties of cake during baking with microwave and infrared-microwave combination.  2nd Technical Smposium of CIGR Section VI Future of Food Engineering, April 26-28, 2006, Warsaw, Poland, p. 201.

  17. Turabi, E., Sumnu G., Sahin S. Optimization of baking conditions of gluten free rice cake in infrared-microwave combination oven.  2nd Technical Smposium of CIGR Section VI Future of Food Engineering, April 26-28, 2006, Warsaw, Poland, p. 234.

  18. Oztop M., Sahin S., and Sumnu G. Optimization of microwave frying of osmotically dehydrated potato slices by using Taguchi Technique.  2nd Technical Smposium of CIGR Section VI Future of Food Engineering, April 26-28, 2006, Warsaw, Poland, p. 172.

  19. Turabi E., Sumnu G., Sahin S. Baking of rice cake in infrared-microwave combination oven. IFT 2007 Annual Meeting, July 28-August 1, 2007, Chicago, USA. p 44.

  20. Seyhun N., Ramaswamy H., Zhu S., Sumnu G., Sahin S. Ohmic heating of potato cubes in salt solutions. IFT 2007 Annual Meeting, July 28-August 1, 2007, Chicago, USA. p 127.

  21. Turabi E., Regier M., Sumnu G., Sahin S., Rother M.  Dielectric properties of gluten-free rice cake batters formulated with different gums. CIGR Section VI 3rd International  Symposium on Food and Agricultural products: Processing and Innovations, 24-26 September, 2007, Naples, Italy, p.64.

  22. Barutcu I., Sahin S., Sumnu G. Effects of batters containing different types of flours on quality of microwave fried chicken fingers. CIGR Section VI 3rd International  Symposium on Food and Agricultural products: Processing and Innovations, 24-26 September, 2007, Naples, Italy, p.138.

  23. Bayramoglu B, Sahin S., Sumnu G. Solvent-free microwave extraction of essential oils from oregano. CIGR Section VI 3rd International  Symposium on Food and Agricultural products: Processing and Innovations, 24-26 September, 2007, Naples, Italy, p.139.

  24. Seyhun N., Ahmed J., Ramaswamy H., Sumnu G., Sahin S. Change in dielectric properties during thawing of frozen potato puree. CIGR Section VI 3rd International  Symposium on Food and Agricultural products: Processing and Innovations, 24-26 September, 2007, Naples, Italy p.142.

  25. Keskin S. O., Sumnu G., Sahin S. Effects of gums on staling of breads baked in different ovens. 2nd International Congress on Food and Nutrition 24-26 October, 2007,İstanbul, Turkey, p.236.

  26. Keskin, S. O., Sumnu, G., Sahin, S., Senyuva, H.  Acrylamide formation in breads during baking in different ovens 2nd International Congress on Food and Nutrition 24-26 October, 2007, İstanbul, Turkey, p.247.

 

2. Full Paper Presented at and Published in the Proceedings of a Refereed Conference Regularly Held by an International Organization

1.      Sumnu G., Ozmutlu O.,  and Sahin S. Effects of microwave proofing on quality of microwave baked breads, Proceedings of 3rd International Conference on Predictive Modelling of Foods, Leuven-Belgium, 301-302, 2000. 

2.     Sahin S., Ozmutlu O., and Sumnu G. Optimization of microwave baking of bread, Proceedings of 3rd International Conference on Predictive Modelling of Foods, Leuven-Belgium, 329-330, 2000. 

3.     Seyhun N., Sumnu G., Sahin S. Retardation of staling of microwave baked cakes by using emulsifiers and fats, Proceedings of 9th International Conference on Microwave and High Frequency Heating, Loughborough-UK, 349-352, 2003.

4.     Seyhun N., Sumnu G., Sahin S. Usage of gums for retardation of staling of microwave baked cakes, Proceedings of 9th International Conference on Microwave and High Frequency Heating, Loughborough-UK, 353-356, 2003.

5.     Keskin S. O., Sumnu G., Sahin S. Effects of halogen lamp-microwave combination baking on bread quality, Microwave 2004 Proceedings,     International Symposium on Microwave Science and its application to related fields, Takamatsu-Japan, 556-559,  2004

6.     Sevimli M., Sumnu G., Sahin S. Effects of different baking methods on  quality of cakes, Microwave 2004 Proceedings, International Symposium on Microwave Science and its application to related fields, Takamatsu-Japan, 548-551,  2004.

7.     Sakiyan O., Sumnu G., Sahin S., Meda V. The variation of color, texture and volume of cakes baked with microwave and infrared-microwave combination, International Microwave Power Institute, 40th Annual Symposium Proceedings, USA, 97-100, 2006.

8.     Sakiyan O., Sumnu G., Sahin S., Meda V. The variation of gelatinization degree of cakes baked with microwave and infrared-microwave combination, International Microwave Power Institute, 40th Annual Symposium Proceedings, USA, 101-104, 2006.

 

G. CONFERENCE PAPER (NATIONAL)

1. Abstracts of Papers Presented at and Published in the Proceedings of a Refereed Conference Regularly Held by an National Organization

1.     Özmutlu Ö., Şümnü G. and Şahin S. A new formulation for microwave baked bread, Blacksea and Central Asian Symposium on Food Technology, 111, Ankara, 2000.

2.     Şahin S. and Şümnü G. Control of muscle softening by microwave cooking, Blacksea and Central Asian Symposium on Food Technology, 94, Ankara, 2000.

3.     İşçi A., Şahin S. and Şümnü G. Katı faz mikroekstraksiyonunun (SPME) çilek aroması için optimizasyonu, Türkiye 8. Gıda Kongresi, pp. 45 Bursa, 2004    

4.     Altunakar B., Sahin S., Sumnu G., Farklı Gam Çeşitleri İçeren Kaplama Hamurlarının Kızartılmış Tavuk Kalitesi Üzerine Etkileri, p. 79, 8. Gıda Kongresi, Bursa 2004.

5.     Keskin S.O., Sumnu G.  and Sahin S. Halojen lamba-Mikrodalga kombinasyonlu fırında ekmek pişirilmesinin optimizasyonu, p. 86, 8. Gıda Kongresi, Bursa 2004.

 

2. Full Papers Presented at and Published in the Proceedings of a Refereed Conference Regularly Held by a National Organization

1.     Şahin S., Bayındırlı L. and Sastry S.K. Model sistem kullanılarak kızartma sırasında farklı sıcaklıklarda konvektiv ısıl iletkenlik katsayısının tespiti, Gıda Mühendisliği 3. Ulusal Sempozyumu, 410-416, Ankara, 1997.

2.     Sonsuzer S., Sahin S., Yilmaz L.  Kekikteki (T. spicata) aroma bileşenlerinin buhar distilasyonu ile ayrıştırılması ve tanımlanması, V. Ulusal Kimya Müh. Kongresi (UKMK 5), Ankara, 2002.

3.     İşçi A., Şahin S., and Sumnu G. Çilekteki aroma bileşiklerinin pervaporasyon yöntemi ile geri kazanımı, Gıda Kongresi, 273-276, İzmir, 2005.

4.     Turabi E., Sumnu G., and Şahin S. Farklı gam tipleri ve emulgatör kullanımının glutensiz kek hamurunun reolojik özellikleri üzerindeki etkileri, Gıda Kongresi, 389-392, İzmir, 2005.

5.     Şakıyan Ö. Sumnu G., and Şahin S. Halojen lambası ve mikrodalga kombinasyonu ve mikrodalga ile pişirilen değişik kek formülasyonlarının fiziksel özelliklerinin incelenmesi, Gıda Kongresi, 393-396, İzmir, 2005.

6.     Öztop H.M., Şahin S., Şumnu G. Mikrodalga ile kızartma işleminin Taguchi tekniği ile optimizasyonu, Gıda Kongresi, 458-461, İzmir, 2005.

7.     Keskin S.Ö. Sumnu G., and Şahin S. Farklı ekmek formülasyonlarının mikrodalga ve halojen lamba-mikrodalga kombinasyonu ile pişirilen ekmeklerin kalitelerine olan etkileri, Gıda Kongresi, 518-520, İzmir, 2005.

8.     Keskin S.Ö., Sumnu G., Şahin S. Değişik gamların hamurun ve kızılötesi-mikrodalga kombinasyonlu fırında pişirilen ekmeklerin dielektrik özellikleri üzerine etkileri, Gıda Mühendisliği 4. Kongresi, pp.85-92, Ankara, 2005.

9.     Oztop M., Şahin S., Şumnu G. Osmotik dehidrasyon uygulanmış patates dilimlerinin mikrodalga ile kızartılması işleminin optimizasyonu. Türkiye 9. Gıda Kongresi, Bolu, 2006, p. 551-554.

10. Barutçu İ., Şahin S., Şumnu G. Kızartılıp dondurulmuş ürünlerin mikrodalgada ısıtılması için kaplama maddesi tasarımı. Türkiye 9. Gıda Kongresi, Bolu, 2006, p. 945-948.

11. Turabi E., Sumnu G., and Şahin S. Infrared-mikrodalga kombinasyonlu fırında pişirilmiş glutensiz pirinç keklerinin pişirme şartlarının optimizasyonu. Türkiye 9. Gıda Kongresi, Bolu, 2006, p. 533-536.

12. Şakıyan Ö., Sumnu G., and Şahin S. Mikrodalga ve kızıl ötesi-mikrodalga kombinasyonu ile pişirilen kekin dielektrik özelliklerinin incelenmesi. Türkiye 9. Gıda Kongresi, Bolu, 2006, p. 433-436.

13. Şakıyan Ö., Sumnu G., Şahin S. Mikrodalga ve kızılötesi kombinasyonu ile pişirilen keklerin jelatinizasyon derecelerinin belirlenmesi, Hububat 2006, pp.73-76, Gaziantep, 2006.

14. Keskin S.Ö., Sumnu G., Şahin S. Farklı pişirme yöntemlerinin ekmeklerin gözenek yapısına etkileri, Hububat 2006, pp.109-115, Gaziantep, 2006.

15. Turabi E., Sumnu G., Şahin S. Infrared-Mikrodalga kombinasyonlu fırında pişirilen glutensiz pirinç keklerinin pişirme şartlarının optimizasyonu, Hububat 2006, pp.255-260, Gaziantep, 2006.

 

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