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Işıl Barutçu Mazı

Observed names: I. Barutçu Mazı, Isil Barutcu, Işıl Barutçu Mazı, Işil Barutçu Mazi, Işıl BARUTÇU MAZI, Işıl Barutcu Mazi, Işıl Barutçu Mazi
Institution: Ordu University
ORCID: 0000-0002-5324-8451
Observed ORCID: 0000-0002-5324-8451
OpenAlex ID: A5013528160
Acrylamide formation in different batter formulations during microwave frying
2008 · Isil Barutcu, Serpil Sahin, et al. · LWT · 79
Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods
2019 · Göksu Akar, Işıl Barutçu Mazı · Journal of Food Process Engineering · 66
Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices
2018 · Dilara Çağlayan, Işıl Barutçu Mazı · Journal of Food Processing and Preservation · 52
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Effects of microwave frying and different flour types addition on the microstructure of batter coatings
2009 · Isil Barutcu, Serpil Sahin, et al. · Journal of Food Engineering · 49
Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying
2017 · E. Aydınkaptan, I. Barutçu Mazı · Grasas y Aceites · 29
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Phenolic content and some physical properties of dried broccoli as affected by drying method
2018 · Merve Sılanur Yilmaz, Özge Şakiyan, et al. · Food Science and Technology International · 25
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Microwave Heating of Sunflower Oil at Frying Temperatures: Effect of Power Levels on Physicochemical Properties
2016 · Ezgı Aydinkaptan, Bekır Gökçen Mazi, et al. · Journal of Food Process Engineering · 22
Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour
2023 · Bekir Gökçen Mazı, Duygu Yıldız, et al. · Journal of Food Measurement & Characterization · 17
Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts
2016 · Esra Yıldırım, Işıl Barutçu Mazı · Journal of Food Process Engineering · 16
Infrared drying characteristics of locust (L. migratoria): physical and techno-functional characterization of locust powder
2025 · Işıl Barutçu Mazı, Bekir Gökçen Mazı, et al. · Journal of Food Science and Technology · 8
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Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages
2024 · Işıl Barutçu Mazı · Food Science and Technology International · 7
Magnetic Resonance Temperature Mapping of Microwave‐Fried Chicken Fingers
2009 · Isil Barutcu, Michael J. McCarthy, et al. · Journal of Food Science · 7
Alginate‐Based Encapsulation of Phenolic Compounds: Insights Into Gastrointestinal Stability, Release Behavior, and Bioaccessibility
2026 · Işıl BARUTÇU MAZI, Duygu YILDIZ, et al. · Molecular Nutrition & Food Research · 5
Time temperature indicator film based on alginate and red beetroot (Beta vulgaris L.) extract: in vitro characterization
2020 · Esra Tekin, Işıl Barutçu Mazı, et al. · Ukrainian Food Journal · 5
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Mikrodalgada Kızartmanın Tavuk Göğüs Eti Miyofibriler ve Sarkoplazmik Proteinleri Üzerine Etkileri
2017 · Işıl BARUTÇU MAZI, Bekir MAZI · Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi · 5
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Effect of Turntable Rotation Rate on Drying Kinetics and Functional Properties of Lemon Peel during Microwave Drying
2023 · Işıl Barutçu Mazı, Sevilay San · Journal of Advanced Research in Natural and Applied Sciences · 3
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Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying
2023 · Işıl BARUTÇU MAZI, Sevilay SAN · Journal of Advanced Research in Natural and Applied Sciences · 2
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Adsorption Isotherms of Kiwifruit Dried by Different Drying Methods
2019 · Ayşe KIZMAZ, Duygu ALTIOK, et al. · Mühendislik Bilimleri ve Tasarım Dergisi · 2
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ASKORBİK ASİT İLAVESİNİN KIRMIZI PANCAR (Beta vulgaris L.) BETASİYANİNLERİNİN BOZUNMA KİNETİĞİ ÜZERİNE ETKİLERİNİN İNCELENMESİ
2018 · Işıl BARUTÇU MAZI, Esra TEKİN, et al. · Uludağ University Journal of The Faculty of Engineering · 2
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Frying of Foods
2011 · Serpil Sahin, Isil Barutcu · Wiley eBooks · 2
Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers
2009 · Işıl Barutçu Mazı · OpenMETU (Middle East Technical University) · 1
Agro‐Climatic Associations with Glycosidically Bound Aroma Compounds and Quality Attributes of 'Hayward' Kiwifruit Across Five Turkish Growing Regions
2026 · Kemal Şen, Işıl Barutçu Mazi, et al. · Flavour and Fragrance Journal
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Drying Method‐Dependent Variations in Phenolics, Color, and Volatile Profile of Thymus praecox subsp. skorpilii
2026 · Didem Karadeniz, Işıl Barutçu Mazı, et al. · Journal of Food Science
Physicochemical characteristics and flow behaviour of locust (Locusta migratoria) powder as influenced by fat content and particle size
2025 · Işıl Barutçu Mazı · Journal of Insects as Food and Feed
Effect of microwave on acrylamide formation in frying.
2008 · Isil Barutcu, Serpil Şahin, et al. · International Livestock Environment Symposium (ILES)
Works count: 25
Citation count: 404
H-index: 9
I10-index: 9
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