• Refrigerator
• Freezer (- 20 0C)
• Bench type mixer device
• Lab type blender set
• Precision balance
• Libra
• Oil bath
• Water bath (No Shaking)
• Ultrasonic probe
• Microwave-assisted extraction device
• Fume hood
• pH-meter
• Voktex
• Oven
• Microwave oven
• Dr. Elif Yolaçaner
• Esma Gizem Hızarcıoğlu (MSc. Student)
• 09.2017-… “Extraction of red cabbage anthocyanins by microwave and conventional methods and encapsulation of anthocyanin extracts”, Hacettepe University BAP-Comprehensive Research-FBA-2017-12587
• 03.2018-09.2019 “Investigation of the effects of some soy products on the rheological and functional properties of milk chocolate”, Hacettepe University BAP- Quick Support-FHD-2018-16500
• 08.2016-08.2017 “Rheological properties of gluten-free biscuit doughs containing ground almond flour and quality properties of biscuits prepared to be baked in an infrared-microwave combination oven”, Hacettepe University BAP- Quick Support-2016-10059
• Yiğit, Ü., Turabi Yolaçaner, E., Hamzalıoğlu, A., Gökmen, V. (2020) Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology. LWT, under review.
• Yilmaz, Y., Turabi Yolaçaner, E. (2018) A Study on the Effects of Tiger nut Milk By-Products on Functional and Chemical Properties of Wheat Bread. ISEKI Food Congress 2018, Hohenheim, Stuttgart, Germany.
• Meclis, I. C., Öztop, M. H., Turabi Yolaçaner, E. (2018) A study on the effects of some soy products on rheological and textural properties of milk chocolate. ISEKI Food Congress 2018, Hohenheim, Stuttgart, Germany.
• Yılmaz, Y., Turabi Yolaçaner, E. (2018) A study on the effects of tiger nut milk by-products on physical properties of wheat bread. International Conference on Agriculture, Forest, Food Sciences and Technologies 2018 Cesme-Izmir Turkey
• Turabi Yolaçaner, E., Çinar, A.T. (2017) Some quality characteristics of gluten-free biscuits containing different proportions of ground almond flour baked in an infrared-microwave combination oven. 10th Food Engineering Congress 2017 Antalya-Turkey
• Turabi Yolaçaner, E., Çinar, A.T. (2017) A study on the rheological properties of gluten-free biscuit doughs containing tiger nut flour and a gum blend. International Conference on Agriculture, Forest, Food Sciences and Technologies 2017 Cappadoccia-Turkey.
• Turabi Yolaçaner, E. (2017) A study on the rheological properties of gluten-free rice cake batters containing tiger nut flour, chestnut flour and different types of gums. 6th International Congress on Food Technology, Athens-Greece.