Uluslararası Hakemli Dergilerde Yayınlanan Makaleler:

Yildiz, G., and Aadil, R.M. (2020). Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage, Journal of Food Science and Technology, 57 (4): 1462-1468. 

Yildiz, G, Izli, G., and Aadil, R.M. (2020). Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.), Journal of Food Processing and Preservation,  44 (3): e14366.

Yildiz, G, Palma, S., and Feng, H. (2019). Ultrasonic cutting as a new method to produce fresh-cut red delicious and golden delicious apples, Journal of Food Science, 84 (12): 3391-3398.

Yildiz, G., and Feng, H. (2019). Sonication of Cherry Juice: Comparison of Different Sonication Times on Color, Antioxidant Activity, Total Phenolic and Ascorbic Acid Content, Latin American Applied Research Journal, 49 (4): 255-260. 

Yildiz, G., and Izli, G. (2019). The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds. Journal of Food Process Engineering, 42 (5): e13223.

Jiang, S., Yildiz, G., Ding., J., Andrade, J., Rababah, T.M., Almajwalc, A., Abulmeatyc, M.M., Feng, H.  (2019). Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12 (6): 1031-1040. 

​Yildiz, G. (2019). Application of ultrasound and high pressure homogenization against high temperature-short time in peach juice. Journal of Food Process Engineering, 42 (3): e12997.

Yildiz, G., and Izli, G. (2019). Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo. Journal of Food Processing and Preservation, 43 (6): e13812

Yildiz, G., Ding, J., Gaur, S., Andrade, J., Engeseth, N.J., and Feng, H. (2018). Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex. International Journal of Biological Macromolecules, 114: 935–941.

Yildiz, G., Ding, J., Andrade, J., Engeseth, N.J., and Feng, H. (2018). Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 47: 317-325. 

Izli, G., Izli, N., Taskin, O., and Yildiz, G. (2018). Convective drying of kumquat slices: Comparison of different drying temperatures on drying kinetics, colour, total phenolic content and antioxidant capacity. Latin American Applied Research Journal, 48: 37-42.

Yildiz, G. (2018). The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana. Journal of Food Science and Engineering, 7: 91-96. 

Yildiz, G., Andrade, J., Engeseth, N.C., and Feng, H. (2017). Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication. Journal of Colloid and Interface Science, 505: 836-846.

Lee, H., Yildiz, G., Dos Santos, L.C., Jiang, S., Andrade, J., Engeseth, N.C., and Feng, H. (2016). Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55: 200–209. 

Yildiz, G., Rababah, T., and Feng, H. (2016). Ultrasound-Assisted Cutting of Cheddar, Mozzarella and Swiss Cheeses – Effects on Quality Attributes during Storage. Innovative Food Science and Emerging Technologies, 37: 1-9.

Ulusal hakemli dergilerde yayımlanan makaleler:

Bayat, G. and Yıldız, G. (2019). The special Fermented Turkish Drink: Boza. Journal of Tourism and Gastronomy Studies, 7 (4): 2438–2446.

Yıldız, G. (2019). Control of enzymatic browning in potato with calcium chloride and ascorbic acid coatings. Food and Health, 5 (2): 121-127. 

Yıldız, G. (2018). Physicochemical properties of soy protein concentrate treated with ultrasound at various amplitudes. Journal of the Institute of Science and Technology, 8 (4): 133-139. 

Uluslararası Bilimsel Toplantılarda Sunulan ve Bildiri Kitaplarında Basılan Bildiriler:

Yildiz, G., Bayat, G., and Izli, G. (2019). Dietary Supplement: Issue of Safety and Effectiveness. IV. International Scientific and Vocational Studies Congress - Engineering (BILMES EN 2019), Ankara, Turkey (Oral Presentation with a full-text).

Yildiz, G., Berk, S.E., and Izli, G. (2019). Antioxidant Capacity and Total Phenolic Content of Pepino Slices Dried with Different Methods. IV. International Scientific and Vocational Studies Congress - Engineering (BILMES EN 2019), Ankara, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Izli, G. (2019). Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Banana. I. International         Science and Innovation Congress (INSI 2019), Pamukkale, Denizli, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Feng, H. (2019). Optimization of Mano-thermo-sonication Process for Soy Protein Functionality using Response Surface Methodology. I. International Science and Innovation Congress (INSI 2019), Pamukkale, Denizli, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Izli, G. (2019). Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Potato. I. International Science and Innovation Congress (INSI 2019), Pamukkale, Denizli, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Feng, H. (2019). Emulsifying Properties of Protein/Polysaccharide Complexes Prepared by Pea and Soy Protein Isolate. III. International Scientific and Vocational Studies Congress - Engineering (BILMES EN 2019), Ürgüp, Nevşehir, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Feng, H. (2019). Effect of Ultrasonic Cutting on Polyphenol Oxidase Activity of Fresh-cut Red Delicious and Golden Delicious Apples. II. International Science and Academic Congress (INSAC 2019), Konya, Turkey (Oral Presentation with a full-text)

Yildiz, G. and Feng, H. (2019). Ultrasound-assisted Cutting of Cheddar, Mozzarella and Swiss Cheeses – Effects on Peroxide Values during Storage. II. International Science and Academic Congress (INSAC 2019), Konya, Turkey (Oral Presentation with a full-text).

Yildiz, G. (2019). Effect of pH-Shifting Method on Solubility of Whey Protein Isolate. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019), Trabzon, Turkey (Oral Presentation with a full-text).

Yildiz, G. (2019). Effect of Ultrasound Treatment on Solubility of Whey Protein Isolate. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019), Trabzon, Turkey (Oral Presentation with a full-text).

Yildiz, G. (2018). Effects of sonication on some selected quality parameters of strawberry juice. 1^st International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2018), Ankara, Turkey (Oral Presentation with a full-text).

Yildiz, G. (2018).  The impact of Ultrasound Pre-Treatment and Oven-Drying on the Quality of Dried Pears. 13^th International Conference of Food Physicists – ICFP 2018, Antalya, Turkey (Oral presentation).

Yildiz, G. (2018).  The effect of ultrasound treatment on the prevention of enzymatic browning in apple. II. International Scientific and Vocational Studies Congress – Engineering and Natural Sciences (BILMES ENGINEERING  2018), Urgup, Nevsehir, Turkey (Oral Presentation with a full-text).

Yildiz, G. (2018).  Prevention of enzymatic browning in pear fruit by ultrasound. 3rd International Congress on Vocational and Technical Sciences (UMTEB-3), Gaziantep, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Feng, H. (2018).  Ultrasound technology to overcome the low solubility problem of plant proteins at pH values around isoelectric point. International Conference on Raw Materials to Processed Foods, Antalya, Turkey (Oral Presentation with a full-text).

Yildiz, G. and Izli, G. (2018).  Influence of microwave and microwave-convective drying on the drying kinetics and quality parameters of pomelo. International Conference on Raw Materials to Processed Foods, Antalya, Turkey (Oral Presentation with a full text).

Yildiz, G. and Feng, H. (2017). Encapsulation of Docosahexaenoic Acid (DHA) With Soy Protein Isolate (SPI) and Pea Protein Isolate (PPI) by Ultrasound Treatment and Freeze-Drying. Institute of Food Technologists Annual Meeting, Las Vegas, NV. (Poster Presentation).

Yildiz, G. and Izli, G. (2016).Comparison of Oven and Microwave Drying on Phenolic Contents and Antioxidant Activities of Red Delicious and Golden Delicious Apples.The ICFEBT 2016: 18th International Conference on Food Engineering and Bioprocess Technology, Istanbul, Turkey (Oral Presentation).

Yildiz, G. and Feng, H. (2016).Physicochemical properties of PPI-starch and SPI-starch nanocomplexes treated by ultrasound at different pH values. The ICAFSM 2016: 18th International Conference on Advanced Food Science and Micronutrients, Istanbul, Turkey (Best Presentation Award) (Oral Presentation).

Yildiz, G. and Feng, H. (2016). Physicochemical Properties of Pea Protein Isolate (PPI)-Starch Nanocomplexes Treated by Ultrasound at Different ph Values. Institute of Food Technologists Annual Meeting, Chicago, IL (2016 IFT Division Poster Competition Finalist) (Poster Presentation).

Yildiz, G. and Feng, H. (2015). Comparison of manothermosonication and high-pressure homogenization on functional and emulsifying properties of soy protein isolate. Institute of Food Technologists Annual Meeting, Chicago, IL. (Poster Presentation).

Yildiz, G. and Feng, H. (2014). Enhancing soy protein functionality by manothermosonication. Institute of Food Technologists Annual Meeting, New Orleans, LA (2014 IFT Division Poster Competition Finalist) (Poster Presentation).

Yildiz, G. and Feng, H. (2013). Effect of ultrasonic cutting on surface topography and quality of Red delicious and Golden delicious apples. Institute of Food Technologists Annual Meeting, Chicago, IL. (Poster Presentation).

Yildiz, G., Rababah, T. and Feng, H. (2012). Effect of ultrasonic cutting on surface topography and quality of cheddar, mozzarella and Swiss cheeses. Institute of Food Technologists Annual Meeting, Las Vegas, NV. (Poster Presentation).

Ulusal Bilimsel Toplantılarda Sunulan ve Bildiri Kitaplarında Basılan Bildiriler:

Yazılan Ulusal & Uluslararası Kitaplar:

Yıldız, G. and İzli G. (2020). Gıdaların Kurutulmasında Mikrodalga ve Sıcak Hava Yöntemleri. Ankara, Türkiye: İKSAD ULUSLARARASI YAYINEVİ. ISBN: 978-605-7811-87-5.

Yildiz, G. and Izli G. (2018). Non-thermal process: Ultrasound Technology. Saarbrücken, Germany: LAP LAMBERT Academic Publishing. ISBN: 978-3-659-97350-5.

Yildiz, G. (2018). The Effect of Technological Processes on Phytic Acid Content Of Cereal. Saarbrücken, Germany: LAP LAMBERT Academic Publishing. ISBN: 978-613-9-90292-7.

Yazılan Ulusal & Uluslararası Kitaplardaki Bölümler:

Cemal, D., Bayat, G., and Yıldız, G. (2019). Geleceğin Dünyasında Bilimsel ve Mesleki Çalışmalar Mühendislik ve Doğa Bilimleri. “Geleneksel Fermente Türk İçeceği Boza’nın Üretimi ve Fonksiyonel Özellikleri”, 96-105. Bursa, Türkiye: Ekin Basım Yayın Dağıtım. ISBN: 978-605-327-988-4.

Yıldız, G. (2018). Geleceğin Dünyasında Bilimsel ve Mesleki Çalışmalar Doğa Bilimleri ve Ziraat. “Biyoyakıtlar”, 33-42.Bursa, Türkiye: Ekin Basım Yayın Dağıtım. ISBN: 978-605-327-791-0.

Yönetilen Doktora Tezleri:

Yönetilen Yüksek Lisans Tezleri:

Lisans

Mesleki Yabancı Dil-II - (2019-2020 Bahar)

Ambalajlama Teknolojisi - (2019-2020 Bahar)

Mikrobiyoloji - (2019-2020 Güz)

Mesleki Yabancı Dil-I - (2019-2020 Güz)

Yiyecek Tarihi - (2019-2020 Güz)

Mesleki Güvenlik ve İlk Yardım - (2019-2020 Güz)

Kütle ve Enerji Denklikleri - (2018-2019 Bahar)

Isı ve Kütle Aktarımı - (2018-2019 Bahar)

Temel İşlemler II - (2018-2019 Bahar)

Mezuniyet Projesi - (2018-2019 Bahar)

Akışkanlar Mekaniği - (2018-2019 Güz)

Temel İşlemler - (2018-2019 Güz)

Tahıl İşleme Teknolojisi - (2018-2019 Güz)

Yüksek Lisans

Fonksiyonel Ürün Eldesinde Organik Gıdaların Yeri ve Önemi - (2019-2020 Bahar)

Organik Gıdalara Uygulanan Isıl Olmayan Teknolojiler - (2019-2020 Bahar)

Gıdalarda Malzeme Bilimi - (2018-2019 Bahar)

Yürütücü, 2019. The Effect of Ultrasound Pre-treatment on the Quality Characteristics of Dried Iğdır Apricot. Igdir University Scientific Research Project.

Araştırmacı, 2017. Comparison of the emulsifying properties of commercial pea protein isolate and soy protein isolate for encapsulation of docosahexaenoic acid (DHA), University of Illinois at Urbana-Champaign and Roquette (America, Inc.).

Uluslararası bilimsel yayınları teşvik ödülü, TÜBİTAK, 2019, Turkey (4 TANE)

Kathryn VanAken Burns Memorial Fund merit award, 2017, USA

Best Presentation Award,The ICAFSM 2016: 18th International Conference on Advanced Food Science and Micronutrients, Istanbul, Turkey.

2016 IFT Division Poster Competition Finalist, Institute of Food Technologists, 2016

Kathryn VanAken Burns Memorial Fund merit award, 2016, USA

Graduate College; Conference Travel Award, University of Illinois at Urbana-Champaign, 2016

Kathryn VanAken Burns Memorial Fund merit award, 2015, USA

2014 IFT Division Poster CompetitionFinalist, Institute of Food Technologists, 2014

Kathryn VanAken Burns Memorial Fund merit award, 2014, USA

Kathryn VanAken Burns Memorial Fund merit award, 2013, USA

Kathryn VanAken Burns Memorial Fund merit award, 2012, USA 

Graduate Fellowship, Ministry of Education, 2009, Ankara, Turkey

Institute of Food Technologists(IFT)

Society of Food Engineering (SoFE)

Turkish Society of Food Engineers