Administration

  Professor Sedat Sayar
Profile
:
Department
:
Faculty of Engineering .
Business Address
:
Mersin Üniversitesi Mühendislik Fakültesi Çiftlikköy Kampüsü 33343 Yenişehir/ Mersin .
Phone
:
+90 -324-3610001 .
Internal
:
17209 .
Fax
:
+90 -324-3610032 .
Alternative e-mail
:
Created
:
2015-05-28 06:36:35 .
Last Modification
:
2023-09-15 15:02:32 .
Researcher ID :
Scopus ID :
Orcid ID :
Scholar ID :
h-index :
9
Publons ID :
Point :

Degree Department/Program Institute Year
UNDERGRADUATE FOOD ENGINEERING EGE UNIVERSITY 1995
GRADUATE FOOD ENGINEERING UNIVERSITY OF MERSIN 1997
PH.D. FOOD ENGINEERING HACETTEPE UNIVERSITY 2003
Doctorate Thesis

1. Analysis of water absorption in chickpea (Cicer arietinum L. ), Supervisor: Dr. Hamit KÖKSEL, Hacettepe University, Graduate School of Natural and Applied Sciences, Food Engineering Department, Ankara, Turkey, .

Master Thesis

1. Determination of synthetic food colorants in food products by derivative spectrophotometry, Supervisor: Dr. Yüksel ÖZDEMİR, Mersin University, Graduate School of Natural and Applied Sciences, Food Engineering Department, Mersin, Turkey, .

Title Institute Year
RESEARCH/TEACHING ASSISTANT UNIVERSITY OF MERSIN 1995-03-01 - 2000-01-18
RESEARCH/TEACHING ASSISTANT HACETTEPE UNIVERSITY 2000-01-18 - 2003-04-02
RESEARCH/TEACHING ASSISTANT UNIVERSITY OF MERSIN 2003-04-03 - 2004-05-14
POST DOC RESERACH ASSOCIATE IOWA STATE UNIVERSITY 2004-05-16 - 2006-06-02
ASSISTANT PROFESSOR UNIVERSITY OF MERSIN 2006-06-14 - 2012-11-30
ASSOCIATE PROFESSOR UNIVERSITY OF MERSIN 2012-11-30 - 2018-07-12
PROF. DR. UNIVERSITY OF MERSIN 2018-07-12 - Continue
Title Dutie Institution/Other Year
2021-10-22 - 2024-10-22
2021-10-22 - 2024-10-22
2021-08-05 - 2024-08-05
2020-07-28 - 2023-07-28
2020-07-28 - 2023-07-28
2018-10-22 - 2021-10-22
2018-10-22 - 2021-10-22
2018-03-26 - 2021-03-26
2018-03-26 - 2021-03-26
2018-03-26 - 2021-03-26
2016-02-06 - 2019-02-06
2015-10-22 - 2018-10-22
2015-10-22 - 2018-10-22
International - Covered by ULAKBIM 0
2020
1. SERİN, S.; Yarım, K.; SAYAR, S. . AKADEMIK GIDA, 2020, 18, 135-142. 0 + 0
International - SCI/SCI-Expanded category 22100
2023
23. SERİN, S.; SAYAR, S. . QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2023, 15, 68-76. 1000 + 0
10.15586/qas.v15i3.1215

2021
22. AYDIN, S.; SAYIN, Ü.; SEZER, M.; SAYAR, S. . JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45, 1-10. 650 + 0
10.1111/jfpp.15584

2018
21. GÖKŞEN, G.; DURKAN, Ö.; SAYAR, S.; EKİZ, H. . JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12, 1904-1909. 750 + 0
10.1007/s11694-018-9804-6

20. GÖKŞEN, G.; DURKAN, Ö.; SAYAR, S.; EKİZ, H. . JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, , -. 750 + 0
2017
19. SERİN, S.; SAYAR, S. . FOOD SCIENCE AND TECHNOLOGY, 2017, 37, 25-32. 1000 + 0
18. SERİN, S.; SAYAR, S. . FOOD SCIENCE AND TECHNOLOGY (CAMPINAS), 2017, 37, 25-32. 1000 + 0
10.1590/1678-457X.05516

17. ÇALIŞKANTÜRK, S.; Güzel Günay, D.; SAYAR, S. . FOOD CHEMISTRY, 2017, 230, 182-188. 1000 + 0
10.1016/j.foodchem.2017.03.037

2016
16. Sayar, S.; Erdoğdu, F.; Eydemir, G.; Nayman, E. Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2016, 8, 609-616. 950 + 0
http://dx.doi.org/10.3920/QAS2015.0751

Publications_003.pdf

15. SAYAR, S.; TURHAN, M.; KÖKSEL, H. . INTERNATIONAL AGROPHYSICS, 2016, 30, 75-81. 1000 + 0
10.1515/intag-2015-0074

2012
14. Guzel, D.; Sayar, S. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2012, 49, 89-95. 1000 + 60
https://dx.doi.org/10.1007/s13197-011-0260-0


Times Cited: 12
2011
13. Sayar, S.; Jannink, J.; White, P. Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat beta-Glucan with Different Molecular Weights. CEREAL CHEMISTRY, 2011, 88, 564-569. 1000 + 5
https://dx.doi.org/10.1094/CCHEM-02-11-0014


Times Cited: 1
12. Sayar, S.; Turhan, M.; Koksel, H. SOLID LOSS DURING WATER ABSORPTION OF CHICKPEA (CICER ARIETINUM L.). JOURNAL OF FOOD PROCESS ENGINEERING, 2011, 34, 1172-1186. 1000 + 0
https://dx.doi.org/10.1111/j.1745-4530.2009.00409.x

2010
11. Guzel, D.; Sayar, S. Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches. FOOD RESEARCH INTERNATIONAL, 2010, 43, 2132-2137. 1000 + 30
https://dx.doi.org/10.1016/j.foodres.2010.07.025


Times Cited: 6
2007
10. Sayar, S.; Jannink, J.; White, P. Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55, 5306-5311. 1000 + 45
https://dx.doi.org/10.1021/jf070240z


Times Cited: 9
2006
9. Sayar, S.; Jannink, J.; White, P. In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54, 5142-5148. 1000 + 80
https://dx.doi.org/10.1021/jf060384y


Times Cited: 16
8. Sağol, S.; TURHAN, M.; SAYAR, S. . JOURNAL OF FOOD ENGINEERING, 2006, 76, 427-432. 1000 + 0
10.1016/j.jfoodeng.2005.05.042

2005
7. Sayar, S.; Jannink, J.; White, P. In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53, 8797-8803. 1000 + 120
https://dx.doi.org/10.1021/jf051380g


Times Cited: 24
6. Sayar, S.; Koksel, H.; Turhan, M. The effects of protein-rich fraction and defatting on pasting behavior of chickpea starch. STARCH-STARKE, 2005, 57, 599-604. 1000 + 35
https://dx.doi.org/10.1002/star.200500397


Times Cited: 7
2003
5. SAYAR, S.; TURHAN, M.; KÖKSEL, H. . JOURNAL OF FOOD ENGINEERING, 2003, 60, 349-356. 1000 + 0
10.1016/S0260-8774(03)00057-8

2002
4. TURHAN, M.; SAYAR, S.; Gunasekaran, S. . JOURNAL OF FOOD ENGINEERING, 2002, 53, 153-159. 1000 + 0
10.1016/S0260-8774(01)00152-2

2001
3. SAYAR, S.; TURHAN, M.; Gunasekaran, S. . JOURNAL OF FOOD ENGINEERING, 2001, 50, 91-98. 1000 + 0
10.1016/S0260-8774(00)00196-5

1998
2. SAYAR, S.; ÖZDEMİR, Y. . FOOD CHEMISTRY, 1998, 61, 367-372. 1000 + 0
10.1016/S0308-8146(97)00073-3

1997
1. Sayar, S.; Ozdemir, Y. Determination of Ponceau 4R and tartrazine in various food samples by derivative spectrophotometric methods. TURKISH JOURNAL OF CHEMISTRY, 1997, 21, 182-187. 1000 + 30

Times Cited: 6
National - Covered by ULAKBIM 200
2017
1. ÇALIŞKANTÜRK, S.; SAYAR, S. . GIDA / THE JOURNAL OF FOOD, 2017, 42, 468-476. 200 + 0
10.15237/gida.GD16092

National - Other 100
1998
1. SAYAR, S.; ÖZDEMİR, Y.; AKKAN, A. First-derivative spectrophotometric determination of Tartrazine and Amaranth (or Carmoisine) in binary mixtures. CHIMICA ACTA TURCICA, 1998, 26, 35-39. 100 + 0
International - Chapter(s) in Book 125
1. SAYAR, S.; White, P. Oat Starch: Physicochemical Properties and Function, ISBN: 9781891127649, American Association of Cereal Chemists, Number of print: 2, Total Printing Number: 2, 363 Page, English, St. Paul, United States of America, 2011. 125
National - Chapter(s) in Book 4500
1. sayar, s. Hububat Bilimi ve Teknolojisi, ISBN: 978-605-5267-86-5, Sidas, Number of print: 1, Total Printing Number: 1000, 712 Page, Turkish, MERSİN, Turkey, 2021. 4500
National - Scientific Book (Excluded Thesis) 4500
1. SİVRİ ÖZAY, D.; SAYAR, S.; KAHRAMAN, T. Hububat Bilimi ve Teknolojisi, ISBN: 978-605-5267-86-5, Sidas, Number of print: 1, Total Printing Number: , 712 Page, Turkish, , Turkey, 2021. 0
International - Full text - Oral 1950

10. İşyaran, B.; SAYAR, S., Determination of physicochemical properties of different citrus fruit wastes. 1st International 11th National Food Engineering Congress, 2019-11-07, 2019-11-09, , , 2019. 200
Scientific_Meetings_003.pdf

9. Yüksel, M.; SAYAR, S., Production of phenolic -rich pregelatinized stach. 1st International 11th National Food Engineering Congress, 2019-11-07, 2019-11-09, , , . 200

8. İşyaran, B.; SAYAR, S., Utilization of food waste. 2nd Clicia International Symposium on Engineering and Technology, 2019-10-10, 2019-10-12, , , . 200

7. Bilgiç, A.; SAYAR, S., Effect of fat content on the textural attributes of starch paste prepared in milk. 2nd Clicia International Symposium on Engineering and Technology, 2019-10-10, 2019-10-12, , , . 200

6. Bilgiç, A.; SAYAR, S., Patates nişastasının farklı yağ oranlarına sahip süt içerisindeki çirişlenme özellikleri. 2. Uluslararası Akdeniz Sempozyumu, 2019-05-23, 2019-05-25, , , 2019. 200
Scientific_Meetings_004.pdf

5. Manap, D.; SAYAR, S., Bayat ekmeğin değerlendirilmesinde yeni bir alternatif: Kruton üretimi. 2. Uluslararası Akdeniz Sempozyumu, 2019-05-23, 2019-05-25, , , 2019. 200
Scientific_Meetings_002.pdf

4. Yüksel, M.; SAYAR, S., Prejelatinize nişasta üretiminde kullanılmak üzere şekeri giderilmiş meyve ekstraktı üretimi. 2. Uluslararası Akdeniz Sempozyumu, 2019-05-23, 2019-05-25, , , . 200

3. YALIM KAYA, S.; UYGUN, A.; SAYAR, S.; SERİN, S., Peyniraltı Suyu Tozunun Poğaçanın Duyusal Kalitesine Etkisi. International Conference on Food, Nutrition and Dietetics, Gastronomy Research, 2018-11-28, 2018-11-30, , , . 150

2. SERİN, S.; SAYAR, S., Potential of lemon as a source of functional food components. International Erdemli Symposium 2018, 2018-04-19, 2018-04-21, , , . 200

1. SERİN, S.; SAYAR, S., Evaluation of the resistant starch content of legumes: Review of the recent literature. International Erdemli Symposium 2018, 2018-04-19, 2018-04-21, , , . 200

International - Full text - Poster 265

3. YARIM, K.; SAYAR, S., Effect Of Salts Added To Soaking Water On Cooking Properties Of Legumes. 2nd International Congress of the Turkish Journal of Agriculture - Food Science and Technology, 2021-10-25, , , Turkey, 2021. 100
Scientific_Meetings_006.pdf

2. SERİN KARAYİYEN, S.; SAYAR, S., Banana Starch as Potential Functional Food Component. International Conference on Agriculture, Forest, Food Sciences and Technologies, 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 100
http://www.icafofconference.com

1. Serin, S.; Koklamaz, E.; Aksay, S.; Sayar, S., Effect of carbohydrate-based fat replacers on quality characteristics of “pogaca”. International Food Congress-Novel Approaches in Food Industry, 2011-05-26, 2011-05-29, İzmir, Turkey, 2011. 65

International - Abstract - Oral 950

11. GÜLER, F.; SAYAR, S., Vital ve Denatüre Gluten Proteinlerinin Aroma Maddeleri Bağlama Potansiyellerinin İncelenmesi. 3nd International Congress on Scientific Advances, 2023-12-20, 2023-12-23, Konya, Turkey, 2023. 100
Scientific_Meetings_007.pdf

10. ATALAY, F.; SAYAR, S., Utilisation of Dried Pitaya (Dragon Fruit) Slices in a Breakfast Cereal Formulation. II. International Journal of Agriculture - Food Science and Technology (TURJAF 2021), 2021-10-25, 2021-10-29, Niğde, Turkey, 2021. 100
Scientific_Meetings_001.pdf

9. AYDIN, S.; SAYAR, S., Basic quality characteristics of non-commercial olive oils produced in east mediterranean region of Turkey. International Conference on Agriculture, Forest, Food Sciences and Technologies, 2017-05-15, 2017-05-17, Nevşehir, Turkey, 2017. 100

8. GÖKŞEN, G.; DURKAN, Ö.; SAYAR, S.; EKİZ, H., Date seeds: proximately composition and binding of bile acid in vitro. 15th International Nutrition and Diagnostics Conference, 2015-10-05, 2015-10-08, Prag, Czech Republic, . 75

7. Gökşen, G.; Durkan, Ö.; Sayar, S.; Ekiz, H., Date Seeds: Proximately Composition and Binding of Bile Acid In Vitro. 15 th International Nutrition and Diagnostics Conference, 2015-10-05, 2015-10-08, Prag, Czech Republic, 2015. 75

6. Çalışkantürk, S.; Güzel Günay, D.; Sayar, S., In vitro fermentibilities of the digestion residues from dry faba bean. 14 th European Young Cereal Scientista and Technologists Workshop, 2015-04-15, 2015-04-17, Kopenhag, Denmark, 2015. 100

5. Serin, S.; Durkan, Ö.; Sayar, S., SENSORY AND TEXTURAL PROPERTIES OF POGACA MADE FROM FROZEN DOUGH. 14 th European Young Cereal Scientista and Technologists Workshop, 2015-04-15, 2015-04-17, Kopenhag, Denmark, 2015. 100

4. SERİN, S., The impact of fat replacers on the stickiness and extensibility of “pogaca” dough.. 11th European Young Cereal Scientists and Technologists Workshop, 2012-05-09, 2012-05-11, Barcelona, Spain, 2012. 0

3. Sayar, S.; Jannink, J.; White, P., Bile acid binding capacity and fermentability of the oat flours with altered beta-glucan. 5th European Young Cereal Scientists and Technologists Workshop, 2006-07-05, 2006-07-07, Gaziantep, Turkey, 2006. 100

2. Sayar, S.; White, P., Review of oat starch: physicochemical properties and function. AACC Annual Meeting, 2005-09-11, 2005-09-14, Orlando, FL, United States of America, 2005. 100

1. Sayar, S.; Turhan, M., Analysis of water absorption in dry chickpea (Cicer arietinum L.) during soaking. 4th International Conference on Agro and Food Physics, 2000-05-16, 2000-05-20, İstanbul, Turkey, 2000. 100

International - Abstract - Poster 1072

22. YALIM KAYA, S.; SAYAR, S.; SERİN, S.; Uygun, A., YAĞ İKAMESİ OLARAK PEYNİRALTI SUYU TOZU KULLANIMININPOĞAÇANIN YUMUŞAKLIĞINA ETKİSİ. 3. İç Anadolu Bölgesi Tarım ve Gıda Kongresi ( TARGID ), 2017-10-26, 2017-10-28, , , . 42

21. Yalım Kaya, S.; Sayar, S.; Serin, S.; Uygun, A., Yağ ikamesi olarak peyniraltı suyu tozu kullanımının poğaçanın yumuşaklığına etkisi. İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi, 2017-10-26, 2017-10-28, Sivas, Turkey, 2017. 42

20. Yalım Kaya, S.; Serin, S.; Sayar, S., The effect of using whey powder as a fat replacer on the reological properties of pogaca dough. 2nd International Mediterranean Science and Engineering Congress, 2017-10-25, 2017-10-27, Adana, Turkey, 2017. 50

19. AYDIN, S.; SAYAR, S., Turunçgil Kabuğu Kaynaklı Antioksidanların Ayçiçek Yağının Toplam Fenolik Madde Miktarı ve Antioksidan Kapasitesi Üzerine Etkileri. 2nd International Mediterranean Science and Engineering Congress, 2017-10-25, 2017-10-25, Adana, Turkey, 2017. 50
http://imsec2017.org/

18. YALIM KAYA, S.; SERİN, S.; SAYAR, S., The Effect of Using Whey Powders as a Fat Replacer on the Rheological Properties of Pogaca Dough. 2nd International Mediterranean Science and Engineering Congress (IMSEC 2017)., 2017-10-25, 2017-10-27, Adana, Turkey, . 50

17. SERİN, S.; SAYAR, S., Banana Starch as Potential Functional Food Component. International Conference on Agriculture, Forest, Food Sciences and Technologies, 2017-05-15, 2017-05-17, , , . 50

16. AYDIN, S.; SAYAR, S., Optimization of ultrasonic-assisted extraction of bioactive compounds from bitter orange (Citrus auranitum) peels using response surface methadology (RSM). 18 th World Congress of Food Science and Technology, 2016-08-21, 2016-08-25, Dublin, Ireland, 2016. 50

15. Serin, S.; Durkan, Ö.; Sayar, S., Effect of cooking time on in vitro starch digestibility and bile acid binding capacity of pasta. 15th European Young Cereal Scientists and Technologists Workshop, 2016-04-26, 2016-04-29, Bergamo, Italy, 2016. 50
Scientific_Meetings_005.pdf

14. ÇAKIR, M.; SAYAR, S., Estimated glycemic index of the traditional bread types in Turkey. 15th Cereal and Bread Congress, 2016-04-18, 2016-04-21, İstanbul, Turkey, 2016. 50
http://icbc2016.org

13. Durkan, Ö.; Serin, S.; Sayar, S., Mean degree of polymerisation of the extractable and non-extractable proanthocyanidins in plant-based foods. 15th International Cereal and Bread Congress, 2016-04-18, 2016-04-21, İstanbul, Turkey, 2016. 50

12. Serin, S.; Sayar, S., Production of pogaca from refrigerated dough. International Food Congress Novel Approaches in Food Industry , 2014-05-26, 2014-05-29, İzmir, Turkey, 2014. 50

11. Eydemir, G.; Nayman, E.; Sayar, S.; Erdoğdu, F., Sodium reduction in wheat breads in industrial production line. Eurofoodchem XVII , 2013-05-07, 2013-05-10, Kuşadası, Turkey, 2013. 37

10. Sayar, S.; Jannink, J.; White, P., Impact of oat flours with different beta-glucan amounts on in vitro fermentation and its products. World Grains Summit: Foods and Beverages, 2006-09-17, 2006-09-20, San Francisco, CA, United States of America, 2006. 50

9. Sayar, S.; Jannnink, J.; White, P., In vitro bile acid binding capacity of oat flours from new lines with altered beta-glucan amounts and structures. AACC Annual Meeting, 2005-09-11, 2005-09-15, Orlando, FL, United States of America, 2005. 50

8. Sayar, S.; Turhan, M.; Köksel, H., Analysis of starch gelatinization by DSC in chickpea during cooking. ICC 2002 Conference, 2002-05-26, 2002-05-30, Budapest, Hungary, 2002. 50

7. Sayar, S.; Turhan, M.; Gunasekaran, S., Assessment of chickpea soaking by Peleg equation. Blacksea and Central Asian Symposium, 2000-10-12, 2000-10-16, Ankara, Turkey, 2000. 50

6. Sayar, S.; Turhan, M., Effect of the cultivation season on the initial water absorption rate of chickpea (Cicer arietinum L.). Euro Food Chem X: Conference on Functional Foods, 1999-09-22, 1999-09-24, Budapest, Hungary, 1999. 50

5. Sayar, S.; Turhan, M.; Köksel, H., Hydration kinetics of chickpea (Cicer arietinum L.) during high pressure-cooking. Euro Food Chem X: Conference on Functional Foods, 1999-09-22, 1999-09-24, Budapest, Hungary, 1999. 50

4. Demirel, D.; Turhan, M.; Sayar, S., Drying behaviour of banana slice. IFT Annual Meting, 1999-07-24, 1999-07-28, Chicago, IL., United States of America, 1999. 50

3. Sayar, S.; Turhan, M.; Ekiz, H., Estimation of equilibrium moisture content of legumes during soaking. IFT Annual Meeting, 1999-07-24, 1999-07-28, Chicago, IL., United States of America, 1999. 50

2. Kantaş, Y.; Sayar, S.; Turhan, M., Drying kinetics of banana-honey mixtures. IFT Annual Meeting, 1998-06-20, 1998-06-24, Atlanta, GA., United States of America, 19. 50

1. Sayar, S.; Turhan, M., Modelling of water absorption in chickpea. IFT Annual Meeting, 1998-06-20, 1998-06-24, Atlanta, GA., United States of America, 1998. 50

International - Abstract - Davetli 0

1. Sayar, S.; Köksel, H.; Turhan, M., Chickpea quality, processing and utilization: an overview. 15th International Cereal and Bread Congress, 2016-04-18, 2016-04-21, İstanbul, Turkey, 2016. 0

National - Full text - Oral 200

2. Sayar, S.; Turhan, M.; Köksel, H., Nohutun pişirilmesi sırasında jelatinize nişasta oranının farklı yöntemlerle belirlenmesi. 5. Gıda Mühendisliği Kongresi, 2007-11-08, 2007-11-10, Ankara, Turkey, 2007. 100

1. Sayar, S.; Turhan, M.; Köksel, H., Nohutta jelatinizasyon derecesinin belirlenmesinde küçülen parçacık yönteminin görüntü analizi yoluyla uygulanması. Türkiye 7. Gıda Kongresi , 2002-05-22, 2002-05-24, Ankara, Turkey, 2002. 100

National - Full text - Poster 250

5. Güzel, D.; Çalışkantürk, S.; Sayar, S., Baklagil kabuklarının beslenme sağlığı açısından önemli özelliklerinin in vitro olarak belirlenmesi. 6. Gıda Mühendisliği Kongresi , 2009-11-06, 2009-11-08, Antalya, Turkey, 2009. 50

4. Sayar, S.; Turhan, M.; Köksel, H., Nohutun ıslatılması ve pişirilmesi sırasında kurumadde kaybının analizi. Hububat-2006 Hububat Ürünleri Teknolojisi Kongresi , 2006-09-07, 2006-09-08, Gaziantep, Turkey, 2006. 50

3. Sayar, S.; Köksel, H., Dünyada ve Türkiye’de baklagillerin ekonomik önemi. Hububat 2002 Kongre ve Sergisi, 2002-10-03, 2002-10-04, Gaziantep, Turkey, 2002. 50

2. Sayar, S.; Turhan, M., Nohutun (Cicer arietinum L.) su çekme özellikleri. Gıda Mühendisligi Kongresi, 1998-09-16, 1998-09-18, Gaziantep, Turkey, 1998. 50

1. Sayar, S.; Altıoğlu, S.; Özdemir, Y., Kızartma yağlarının karekterizasyonu. Gıda Mühendisliği III. Ulusal Sempozyumu, 1997-09-20, 1997-09-24, Ankara, Turkey, 1997. 50

National - Abstract - Oral 50

1. KANSU, N.; SAYAR, S., The effects of ripe and unripe banana flours originated from bananas grown in Mersin on Muffin Cakes. 5th International Conference on Applied Engineering and Natural Sciences, 2023-07-10, 2023-07-12, Konya, Turkey, 2023. 50
Scientific_Meetings_008.pdf

National - Abstract - Poster 50

2. Sayar, S.; Turhan, M., Ön-ıslatma işleminin baklagillerin fiziksel özelliklerine etkisi. 2000’li Yıllarda Gıda Bilimi ve Teknolojisi Kongresi, 1999-10-18, 1999-10-20, İzmir, Turkey, 1999. 25

1. Sayar, S.; Altıoğlu, S.; Özdemir, Y., C18 kolonları ve türev spektrofotometresinin birlikte kullanılması ile sentetik gıda boyalarının tayini. XI. Ulusal Kimya Kongresi, 1997-06-16, 1997-06-20, Van, Turkey, 1997. 25

National - Manager 1000

10. Production of phenolics rich pregelatinized starch, BAP, Project Number: 2018-3-TP2-3051, 11000 TL, Manager, Continue... 100

9. In vitro studies on the functional properties of foods contain different types of resistant starch., BAP, Project Number: 2016-1-TP3-1397, 21000 TL, Manager, 2018,Completed. 100

8. Influence of citrus peel antioxidants on oil stability under deep-fat frying conditions, BAP, Project Number: 2015-TP3-1082, 15000 TL, Manager, 2018,Completed. 100

7. Effects of lignin complexed oligomeric and polymeric proanthocyanidins on the in vitro bile acid binding capacities of high dietary fiber food products , TÜBİTAK, Project Number: 213O248, 117000 TL, Manager, 2016,Completed. 100

6. DETERMINATION OF STARCH GELATINIZATION AND DIGESTIBILITY IN BREAD TYPES THAT HAVE SHORT BAKING TIME, BAP, Project Number: BAP-FBE GMB (MÇ) 2014-1 YL , 10000 TL, Manager, 2016,Completed. 100

5. -, BAP, Project Number: BAP-İTEAUM (KO) 2012-7 GP , 0 TL, Manager, 2015,Completed. 100

4. Production of reduced fat pogaca by using fat replacer, BAP, Project Number: BAP-MÜH F GMB (SS) 2010-3 A, 0 TL, Manager, 2012,Completed. 100

3. Determination of the functional food components-mediated physiological impacts of broad bean (Vicia faba L.) by using in vitro methods, TÜBİTAK, Project Number: 107O397, 0 TL, Manager, 2009,Completed. 100

2. --, BAP, Project Number: BAP-FBE GM(DG)2008-2YL, 0 TL, Manager, 2009,Completed. 100

1. Determination of the process parameters for the increasing the resistant starch content in canned legume , BAP, Project Number: BAP-MÜHFGM(SS) 2007-1, 0 TL, Manager, 2009,Completed. 100

National - Researcher 350

7. , BAP, Project Number: , 16900 TL, Researcher, Continue... 50

6. UTILISATION OF WHEY PRODUCTS IN POGACA PRODUCTION, BAP, Project Number: 2017-1-AP3-2200, 16900 TL, Researcher, 2019,Completed. 50

5. --, BAP, Project Number: BAP- MÜH F EEMB (CÖ) 2013-1 GP, 0 TL, Researcher, 2014,Completed. 50

4. --, BAP, Project Number: BAP-ECZ F FM (MSS) 2010-3 GP, 0 TL, Researcher, 2013,Completed. 50

3. --, BAP, Project Number: BAP-MÜH F GM(HİE) 2007-1, 0 TL, Researcher, 2009,Completed. 50

2. --, BAP, Project Number: MF-GM-MT/2001-1, 0 TL, Researcher, 2002,Completed. 50

1. --, BAP, Project Number: MF GM (YÖ) 95/1, 0 TL, Researcher, 1996,Completed. 50

Supervised Master Theses 600

6. Özge DURKAN, In vitro studies on the effects of lignin and proanthocyanidins on bile acid binding of food samples, Others, Others, Completed. 0

5. Sevcan Kurtuluş, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

4. Demet Manap, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 200

3. Seher SERİN, Utilization of carbohydrate based fat replacers in pogaca production, Graduate School of Natural and Applied Sciences, Mersin University, Completed. 0

2. Demet GÜZEL, Modification of legume starches to slowly digestible (SDS) and enzyme resistant starch (ERS), Graduate School of Natural and Applied Sciences, Mersin University, Completed. 0

1. Meryem ÇAKIR, Determination of starch gelatinization and digestibility in bread types that have short baking time, Others, Others, Completed. 200

Supervised Doctorate Theses 800

2. Seher Serin Karayiğen, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 400

1. Sema Aydın, , Graduate School of Natural and Applied Sciences, Mersin University, Continue. 400

International 2500
1. CODON, QUALITY ASSUARANCE AND SAFETY OF FOODS AND CROPS , ASSOCIATE EDITOR, E-ISSN : 1757-837X, 2021-12-01 - Continue. 2000
2. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , PUBLICATION BOARD MEMBER, ISSN : 1757-837X, E-ISSN : 1757-8361, 2017-04-20 - Continue. 500
3. WAGENINGEN ACADEMIC, QUALITY ASSURANCE AND SAFETY OF CROPS AND FOODS , EDITORIAL BOARD MEMBER, - Continue. 0
International Journal [Year, Count] 269
1. FOOD CHEMISTRY , [ 2014 : 1 ] [ 2013 : 1 ] . 10
2. FOOD RESEARCH INTERNATIONAL , [ 2016 : 3 ] . 15
3. FOOD TECHNOLOGY AND BIOTECHNOLOGY , [ 2015 : 1 ] [ 0 : 0 ] . 5
4. FOOD AND BIOPRODUCTS PROCESSING , [ 2015 : 1 ] . 5
5. INTERNATIONAL JOURNAL OF FOOD STUDIES , [ 2016 : 1 ] [ 2017 : 3 ] . 16
6. INTERNATIONAL JOURNAL OF FOOD STUDIES , [ 2015 : 2 ] . 8
7. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , [ 2013 : 3 ] [ 2012 : 2 ] [ 2011 : 1 ] [ 2010 : 2 ] [ 2009 : 2 ] [ 2008 : 3 ] . 65
8. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , [ 2016 : 1 ] [ 2017 : 1 ] . 10
9. JOURNAL OF CEREAL SCIENCE , [ 2016 : 2 ] [ 2017 : 1 ] . 15
10. JOURNAL OF CEREAL SCIENCE , [ 2015 : 2 ] [ 2008 : 1 ] . 15
11. JOURNAL OF FOOD ENGINEERING , [ 2006 : 5 ] [ 2007 : 1 ] [ 2010 : 1 ] [ 2017 : 2 ] . 45
12. JOURNAL OF FOOD PROCESSING AND PRESERVATION , [ 2016 : 1 ] . 5
13. JOURNAL OF FOOD QUALITY , [ 2016 : 1 ] . 5
14. PLANT FOODS FOR HUMAN NUTRITION , [ 2018 : 2 ] . 10
15. QUALITY ASSUARANCE AND SAFETY OF CROPS AND FOODS , [ 2016 : 1 ] . 5
16. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , [ 2015 : 2 ] . 10
17. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , [ 2017 : 3 ] . 15
18. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , [ 2018 : 1 ] . 5
19. TURKISH JOURNAL OF AGRICULTURE - FOOD SCIENCE AND TECHNOLOGY , [ 2015 : 1 ] . 5
International
1. Department of Food Science and Human Nutrition, Iowa State University, Ames IA, USA , 2004-05-16 - 2006-06-12, Ames, IA, United States of America.
International
1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA , 2007-06-12 - 2007-08-28, Iowa, United States of America.

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