Doç. Dr. DERYA DURSUN SAYDAM

Yayın Ağı

Makaleler 23

1. Sensitivity and uncertainty analysis of techno-economic performance in an integrated multi-product Pistacia terebinthus L. (menengiç) biorefinery

DURSUN SAYDAM D., Ercan Z., Dalgıç A. C.

Food and Bioproducts Processing , cilt.159, ss.571-582, 2026 (SCI-Expanded, Scopus)

2. Economic and process optimization of industrial-scale pectin manufacturing from fruit by-products in a circular production model

DURSUN SAYDAM D., Arslan Sürmeli İ., Dalgıç A. C.

Food and Bioproducts Processing , cilt.157, ss.159-175, 2026 (SCI-Expanded, Scopus)

3. Effect of different kefir dosages on inflammation status, metabolic profile, and anthropometric measurements in adults: A systematic review and meta-analysis

Hamsho M., Hawari R., Yeşil Z., Dakhel Z., DURSUN SAYDAM D., TERZİ M., et al.

Nutrition, Metabolism and Cardiovascular Diseases , cilt.36, sa.5, 2026 (SCI-Expanded, Scopus)

4. Microencapsulation of Black Carrot Pomace Bioactive Compounds: Artificial Neural Network Modeling of Cytotoxicity on L929 Fibroblast Cells

Önal R., Saydam D., Terzi M., Seyhan M. F.

Gels , cilt.12, sa.1, 2026 (SCI-Expanded, Scopus)

5. Co-encapsulation of Lactobacillus acidophilus LA-5 and bioactive compounds from black Carrot pomace by spray drying: in vitro release behavior, storage stability and physicochemical properties

Önal R., Saydam D. D., Dalgıç A. C.

Journal of Food Measurement and Characterization , cilt.19, sa.12, ss.9838-9855, 2025 (SCI-Expanded, Scopus)

6. Enriching kefir produced from cow and buffalo milks with different doses of partially hydrolyzed guar gum

DURSUN SAYDAM D., TERZİ M.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.29, sa.4, ss.590-600, 2025 (TRDizin)

7. Comparative Evaluation of Freeze-Drying and Foam-Mat Freeze-Drying for Probiotic-Polyphenol Encapsulation in Dairy Matrices

Önal R., DURSUN SAYDAM D., Dalgıç A. C.

Food and Bioprocess Technology , cilt.18, sa.12, ss.10769-10788, 2025 (SCI-Expanded, Scopus)

8. Exploring the potential of pumpkin seed spread: Sensory and instrumental evaluation in relation to consumer preferences

DURSUN SAYDAM D., Önal R., DEMİRKESEN BIÇAK H.

Journal of Food Composition and Analysis , cilt.148, 2025 (SCI-Expanded, Scopus)

9. Optimizing Microwave-Convectional Drying of Probiotic-Infused Apple Snacks: Impact on Quality Attributes and Predictive Modeling with Equations and Artificial Neural Network

DURSUN SAYDAM D.

Journal of Food Science , cilt.90, sa.6, 2025 (SCI-Expanded, Scopus)

10. Convective Drying Behavior and Mass Diffusivity Modeling of Persimmon Fruit Leather with Comparative Computer Methodologies

DURSUN SAYDAM D.

AKADEMIK GIDA , cilt.23, sa.1, 2025 (Scopus, TRDizin)

11. Process Simulation of Integrated Xanthan Gum and Sorbitol Bioproduction: Economic and Sensitivity Analysis with Taguchi Approach

DURSUN SAYDAM D., Koulouris A., DALGIÇ A. C.

Process Integration and Optimization for Sustainability , cilt.4, sa.3, ss.279-295, 2020 (Scopus)

12. Process Simulation of Integrated Xanthan Gum and Sorbitol Bioproduction: Economic and Sensitivity Analysis with Taguchi Approach

Saydam D., Koulouris A., Dalgıç A. C.

Process Integration and Optimization for Sustainability , cilt.4, sa.3, ss.279-295, 2020 (ESCI, Scopus)

13. Process Simulation and Techno Economic Analysis of Astaxanthin Production from Agro-Industrial Wastes

Dursun D., Koulouris A., Dalgıç A. C.

Waste and Biomass Valorization , cilt.11, sa.3, ss.943-954, 2020 (SCI-Expanded, Scopus)

14. Astaxanthin biosynthesis: A two-step optimization approach and model construction with Response Surface Methodology and Artificial Neural Network

DURSUN SAYDAM D., DALGIÇ A. C.

International Journal of Agriculture, Environment and Food Sciences , ss.171-181, 2019 (TRDizin)

15. A preliminary study of probiotic apple snack production with assisting food technologies

DURSUN SAYDAM D., DALGIÇ A. C.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.23, sa.3, 2019 (TRDizin)

16. Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Dursun D., Dalgıç A. C.

Journal of Food Process Engineering , cilt.41, sa.8, 2018 (SCI-Expanded, Scopus)

17. Tarımsal-Endüstriyel Atıklardan Katma Değeri Yüksek Pigmentlerin Biyoüretimi

DALGIÇ A. C., DURSUN D.

AKADEMIK GIDA , cilt.16, sa.2, ss.205-209, 2018 (TRDizin)

18. Rice Bran or Apple Pomace? Comparative data analysis of astaxanthin bioproduction

Dursun D., Dalgiç A. C.

Tarim Bilimleri Dergisi , cilt.24, sa.3, ss.366-373, 2018 (SCI-Expanded, Scopus, TRDizin)

19. Response Surface Methodology of Astaxanthin Bioproduction fromAgro-Industrial Wastes and Growth Kinetics of Xanthophyllomycesdendrorhous in Solid State Fermentation

DURSUN D., DALGIÇ A. C.

Research Reviews: Journal of Microbiology and Biotechnology , cilt.6, sa.2, ss.12-18, 2017 (Hakemli Dergi)

20. Optimization of astaxanthin pigment bioprocessing by four different yeast species using wheat wastes

DURSUN D., DALGIÇ A. C.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY , cilt.7, ss.1-6, 2016 (Scopus)

21. Multiple optimization and statistical evaluation of astaxanthin production utilizing olive pomace

eryılmaz e. b., DURSUN D., DALGIÇ A. C.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY , cilt.7, ss.224-227, 2016 (Scopus)

22. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey

BAĞDER ELMACI S., Tokatlı M., Dursun D., Özçelik F., ŞANLIBABA P.

Folia Microbiologica , cilt.60, sa.3, ss.241-251, 2015 (SCI-Expanded, Scopus)

23. Turşu Üretiminde Laktik Asit Bakterilerinin Önemi

TOKATLI M., DURSUN D., ARSLANKOZ İŞLEYEN N., ŞANLIBABA P., ÖZÇELİK F.

AKADEMIK GIDA , cilt.10, sa.1, ss.70-76, 2012 (TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 25

1. Evaluation of the Relationship between Stress Status and Nutrition Habits of Students Preparing for the Medical Specialization Exam

TAŞ E., DURSUN SAYDAM D.

15. INTERNATIONAL SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, 15 - 17 Mayıs 2026, (Tam Metin Bildiri)

2. Techno-economic evaluation of pectin production from apple pomace

DURSUN SAYDAM D., Önal R., ERCAN Z., DALGIÇ A. C.

8rd International Anatolian Agriculture, Food, Environment, and Biology Congress, Türkiye, 11 - 12 Haziran 2026, (Özet Bildiri)

3. Transforming Food Waste into Value: The Role of Functional Foods and Probiotics

ÖNAL R., DURSUN SAYDAM D., DALGIÇ A. C.

10th International European Conference on Interdisciplinary Scientific Research, Zürich, İsviçre, 27 - 29 Ağustos 2024, (Tam Metin Bildiri)

4. Survival of Lactobacillus Acidophilus La-5 In Freeze-Dried Black Carrot Pomace Using Various Encapsulation Materials

ÖNAL R., DURSUN SAYDAM D., DALGIÇ A. C.

10th International European Conference on Interdisciplinary Scientific Research, Zürich, İsviçre, 27 - 29 Ağustos 2024, (Özet Bildiri)

5. Probiyotikler İçin Yeni Bir Koruma ve Taşıma Sistemi: Oleojelasyon İşlemi

Dursun Saydam D., Varol M. B.

BİLTEK-VIII International Symposium on Current Developments in Science, Technology and Social Sciences, Paris, Fransa, 24 - 26 Ekim 2023, ss.725-730, (Tam Metin Bildiri)

6. GIDA SEKTÖRLERİNİN CRITIC YÖNTEMİ İLE RİSK DÜZEYLERİNİN DEĞERLENDİRİLMESİ

DURSUN SAYDAM D., BARIŞIK T.

6. INTERNATIONAL FOOD, AGRICULTURE AND VETERINARY SCIENCES SONGRESS, Ganja, Azerbaycan, 22 - 23 Eylül 2023, ss.198-204, (Tam Metin Bildiri)

7. Gıda Sektörlerinin Critic Yöntemi ile Risk Düzeylerinin Değerlendirilmesi

DURSUN SAYDAM D., BARIŞIK T.

6. International Food, Agriculture And Veterinary Sciences Congress, Gence, Azerbaycan, 22 - 23 Eylül 2023, (Tam Metin Bildiri)

8. COVİD-19 SALGINI SEBEBİYLE UYGULANAN UZAKTAN EĞİTİM SÜRECİNİN AKADEMİSYENLERİN BESLENME ALIŞKANLIKLARINA ETKİSİ

DURSUN SAYDAM D., DEMİRKESEN H., TERZİ M., KAŞARCI HAKAN A., ÖZKILIÇCI G., ÜNAL M.

5th INTERNATIONAL CONGRESS ON NUTRITION OBESITY AND COMMUNITY HEALTH, 19 - 20 Mayıs 2021, (Tam Metin Bildiri)

9. Covid-19 Salgını Sebebiyle Uygulanan Uzaktan Eğitim Sürecinin Akademisyenlerin Beslenme Alışkanlıklarına Etkisi

Dursun Saydam D., Demirkesen Bıçak H., Terzi M., KAŞARCI HAKAN A., Özkılıçcı G., Ünal M.

5th International Congress on Nutrition, Obesity and Community Health, Türkiye, 19 Mayıs 2021, (Tam Metin Bildiri)

10. Investigation on sugar consumption of Xanthophyllomycesdendrorhous ATCC 24202 in synthetic andwaste media to produce astaxanthin

DURSUN SAYDAM D., DALGIÇ A. C.

V. Uluslararası Multidisipliner Çalısmaları Sempozyumu, Ankara, Türkiye, 16 - 17 Kasım 2018, (Özet Bildiri)

11. Preliminary Study of Probiotic Apple Snack Production with Assisting Food Technologies

DURSUN SAYDAM D., DAKAK R., DALGIÇ A. C.

3rd World Summit & Expo on Food Technology and Probiotics, Prag, Çek Cumhuriyeti, 25 - 26 Ekim 2018, (Özet Bildiri)

12. Narenciye Atıklarından Elde Edilen Ürünlerin Superpro Designer Simulasyon Programı Kullanılarak Proses Koşulları, Verimliliği ve Ekonomik Kazanımların Değerlendirilmesi

DALGIÇ A. C., DURSUN SAYDAM D., SEMERCİ A.

III. Uluslararası Mesleki ve Teknik Bilimler Kongresi, Gaziantep, Türkiye, 21 - 22 Haziran 2018, (Özet Bildiri)

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