Özge Şakıyan

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology

Özge Şakıyan, 2015, Journal of Food Science and Technology.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes

Özge Şakıyan, Y. Ö. Alifakı, 2017, Journal of Food Science and Technology.

Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods

A. Isci, Özge Şakıyan, Y. Ö. Alifakı, 2022, Journal of Food Measurement and Characterization.

Phenolic content and some physical properties of dried broccoli as affected by drying method

Işıl Barutçu Mazı, B. G. Mazı, Özge Şakıyan, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Dielectric properties and microwave and infrared‐microwave combination drying characteristics of banana and kiwifruit

Özge Şakıyan, Y. Ö. Alifakı, S. Öztürk, 2017 .

Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

A. Isci, Özge Şakıyan, Y. Ö. Alifakı, 2022, Food and Bioprocess Technology.

Extraction of phenolic compounds from cranberrybush (Viburnum opulus L.) fruit using ultrasound, microwave, and ultrasound-microwave combination methods

A. Isci, Özge Şakıyan, Y. Ö. Alifakı, 2022, Journal of Food Measurement and Characterization.

Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes

A. Isci, Özge Şakıyan, Y. Ö. Alifakı, 2019, Journal of food science and technology.