Publications & Works

Publication Network
Articles 28
All (28)
SCI-E, SSCI, AHCI (23)
SCI-E, SSCI, AHCI, ESCI (23)
Scopus (23)
TRDizin (6)

1. Boosting Resistant Starch Type 3 in Amylotype Corn Starches via Combined Debranching and Extrusion Treatments

Koksel H., MASATCIOĞLU M. T., Sumer Z., Koksel F.
Starch/Staerke , vol.78, no.1, 2026 (SCI-Expanded, Scopus) identifier

2. Quality of resistant starch-enriched breadcrumbs extrudates

Koksel H., Samray M. N., Masatcioglu T. M., Koksel F.
CEREAL CHEMISTRY , vol.102, no.2, pp.364-376, 2025 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

3. Development of cellular high-protein foods: Third-generation yellow pea and red lentil puffed snacks

Sinaki N. Y., MASATCIOĞLU M. T., Paliwal J., Koksel F.
Foods , vol.11, no.1, 2022 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

4. Physical characteristics of corn extrudates supplemented with red lentil bran

Kesre C., MASATCIOĞLU M. T.
LWT , vol.153, 2022 (SCI-Expanded, Scopus) identifier identifier

5. Physico-chemical, textural and microstructural properties during the cheese curds manufacturing with different commercial rennets

Güler Z., TÜRKMEN D., DURSUN A., MASATCIOGLU M. T., KOKSAL KAVRAK M.
Mustafa Kemal Üniversitesi tarım bilimleri dergisi (online) , vol.26, no.2, pp.211-227, 2021 (TRDizin) Creative Commons License identifier

6. ANALYSIS OF RASFF NOTIFICATION ON CEREAL AND BAKERY PRODUCTS AND EVALUATION OF THE AFLATOXIN AND OCHRATOXIN A IN WHEAT FROM HATAY REGION

SAĞLAM A., MASATCIOGLU M. T.
GIDA , vol.46, no.5, pp.1195-1204, 2021 (TRDizin) Creative Commons License identifier

7. The utilization of whey in some cereal products and its effect on quality properties

MASATCIOGLU M. T., KOKSAL KAVRAK M., TÜRKMEN D., DURSUN A., Güler Z.
Mustafa Kemal Üniversitesi tarım bilimleri dergisi (online) , vol.25, no.3, pp.422-433, 2020 (TRDizin) Creative Commons License identifier

8. RASFF NOTIFICATION ON FOODS ORIGINATED FROM EUROPEAN UNION AND TURKEY BETWEEN 2009–2018

SAĞLAM A., MASATCIOGLU M. T.
GIDA , vol.45, no.4, pp.623-634, 2020 (TRDizin) identifier

9. NORMAL, WAXY AND HIGH-AMYLOSE STARCHES AND THEIR FUNCTIONAL PROPERTIES IN FOODS

Yalçın E., MASATCIOGLU M. T., cındık b.
GIDA , vol.45, no.6, pp.1261-1271, 2020 (TRDizin) identifier

10. Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process

Albayrak B. B., TUNCEL N. B., YILMAZ TUNCEL N., MASATCIOĞLU M. T.
Journal of Food Science and Technology , vol.57, no.8, pp.2905-2915, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

11. Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

Luo S., Chan E., MASATCIOĞLU M. T., Erkinbaev C., Paliwal J., Koksel F.
Food and Bioproducts Processing , vol.121, pp.143-153, 2020 (SCI-Expanded, Scopus) identifier identifier

12. Effect of extrusion treatment on enzymatic hydrolysis of wheat bran

Aktas-Akyildiz E., Masatcıoğlu M. T., Koeksel H.
JOURNAL OF CEREAL SCIENCE , vol.93, 2020 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

13. Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking

MASATCIOĞLU M. T., Koksel F.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.15, pp.6796-6805, 2019 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

14. Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking

Li X., MASATCIOĞLU M. T., Koksel F.
JOURNAL OF CEREAL SCIENCE , vol.89, 2019 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

15. Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Chan E., Masatcioglu T. M., Koksel F.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.3, 2019 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

16. Free asparagine concentrations in Canadian hard red spring wheat cultivars

Malunga L. N., Ames N. P., MASATCIOĞLU M. T., Khorshidi A. S., Thandapilly S. J., Cuthbert R. D., et al.
CANADIAN JOURNAL OF PLANT SCIENCE , vol.99, no.3, pp.338-347, 2019 (SCI-Expanded, Scopus) Creative Commons License Sustainable Development identifier identifier

17. Bread crumbs extrudates: A new approach for reducing bread waste

Samray M. N., Masatcioglu T. M., Koksel H.
JOURNAL OF CEREAL SCIENCE , vol.85, pp.130-136, 2019 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

18. Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking

Koksel F., MASATCIOĞLU M. T.
LWT , vol.93, pp.592-598, 2018 (SCI-Expanded, Scopus) identifier identifier

19. An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

Masatcioglu T. M., Sumer Z., Koksel H.
Journal of Cereal Science , vol.74, pp.95-102, 2017 (SCI-Expanded, Scopus) identifier identifier

20. Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content

Masatcioglu T. M., Ng P. K. W., Koksel H.
JOURNAL OF CEREAL SCIENCE , vol.65, pp.31-38, 2015 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

21. Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Tugrul Masatcioglu M. T., Yalcin E., Hwan P. J., Ryu G., Celik S., Koksel H.
Innovative Food Science and Emerging Technologies , vol.26, pp.302-309, 2014 (SCI-Expanded, Scopus) identifier identifier

22. Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates

MASATCIOĞLU M. T., GÖKMEN V., Ng P. K. W., Koksel H.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.12, pp.2562-2568, 2014 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

23. Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

Masatcioglu T. M., Ng P. K., Koksel H.
Journal of Cereal Science , vol.60, no.2, pp.276-281, 2014 (SCI-Expanded, Scopus) identifier identifier

24. Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Masatcioglu M. T., Yalcin E., Kim M., Ryu G., Celik S., Koksel H.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.5, pp.801-809, 2013 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

25. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Boyaci B. B., Han J., Masatcioglu M. T., Yalcin E., Celik S., Ryu G., et al.
FOOD CHEMISTRY , vol.132, no.4, pp.2165-2170, 2012 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

26. Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

Koksel H., MASATCIOĞLU M. T., Kahraman K., Ozturk S., BAŞMAN A.
JOURNAL OF CEREAL SCIENCE , vol.47, no.2, pp.275-282, 2008 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

27. Damaskus (Şam) keçileri ve Alman Alaca × Kıl Keçi (G1) melezlerin sütlerindeki serbest yağ asitleri ve bazı nitelikler üzerine ırkın ve laktasyon periyodunun etkileri

GÜLER Z., MASATCIOGLU M. T., KESGİN M., GÜL S., BİÇER O.
Turkish Journal of Veterinary and Animal Sciences , vol.31, no.5, pp.347-354, 2007 (SCI-Expanded, Scopus, TRDizin) identifier

28. Effects of flavorings, storage conditions, and storage time on survival of Staphylocloccus aureus in Surk cheese

Masatcioglu T., Avsar Y.
JOURNAL OF FOOD PROTECTION , vol.68, no.7, pp.1487-1491, 2005 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 43

1. Ultrases Yönteminin Enzime Dirençli Nişasta Oluşumu Üzerine Etkisi

TÜL K., MASATCIOĞLU M. T.
Türkiye 15. Gıda Kongresi, Sakarya, Turkey, 08 October 2025, (Summary Text)

2. RECENT DEVELOPMENTS IN EXTRUSION COOKING TECHNOLOGY

MASATCIOĞLU M. T.
Innovative Food of High Quality for Human Health and Sustainability, Olsztyn, Poland, 7 - 08 September 2023, pp.120-121, (Summary Text)

3. Microwave assisted extrusion: an effective pulse-based snack product development tool

SINAKI N. Y., MASATCIOĞLU M. T., PALIWAL J., KOKSEL F.
Cereals & Grains 2020 - Virtual Meeting​, 25 October 2020, (Summary Text)

4. Tam Randımanlı Baklagil Unlarından Ekstrüzyon Ürünlerinin Geliştirilmesi

MASATCIOĞLU M. T., KOKSEL F.
13. Türkiye Gıda Kongresi, Çanakkale, Turkey, 21 October 2020, (Summary Text)

5. Roselle Çiçeği Tozunun Bisküvi Kalitesi Üzerine Etkisi

KÖKSAL KAVRAK M., MASATCIOĞLU M. T.
13. Türkiye Gıda Kongresi, Çanakkale, Turkey, 21 October 2020, (Summary Text)

6. Effects of different physical blowing agents on physical and techno-functionalproperties of pulse-based expanded foods and food ingredients

KOKSEL F., MASATCIOĞLU M. T.
Cereals & Grains 2019, Denver, CO, United States Of America, 03 November 2019, (Summary Text)

7. A New Approach in Extrusion Cooking: CO2 Gas Injection

KÖKSEL H., MASATCIOĞLU M. T.
10th International Congress “Flour-Bread ’19” 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19.”, Osijek, Croatia, 11 June 2019, (Summary Text)

8. Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran

AKTAŞ AKYILDIZ E., MASATCIOĞLU M. T., KÖKSEL H.
10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19, Osijek, Croatia, 11 - 14 June 2019, pp.24, (Summary Text)

9. Advantages of Carbon-dioxide Gas Injection in Extrusion Cooking Process

KÖKSEL H., MASATCIOĞLU M. T.
The 10th International Symposium of Food Science, Hefei, Anhui, China, 02 August 2018, (Summary Text)

10. The Use of Nıtrogen Gas as a Physıcal Blowıng Agent to Produce Puffed Snacks Made from Yellow Pea Flour

KOKSEL F., MASATCIOĞLU M. T.
4th ICC Latin American Cereals Conference, Mexico City, Mexico, 11 March 2018, (Summary Text)

11. Sütçülük Yan Ürünü Olan Yoğurt Suyunun Bisküvi Üretiminde Kullanım Olanakları

Kesre C., MASATCIOĞLU M. T.
10. Gıda Mühendisliği Kongresi, Antalya, Turkey, 09 November 2017, (Summary Text)

12. Enzime Dirençli Nişasta İçeriğinin Artırılmasına Yönelik Yeni Uygulamalar

MASATCIOĞLU M. T., KÖKSEL H.
10. Gıda Mühendisliği Kongresi, Antalya, Turkey, 09 November 2017, (Summary Text)

13. Kırmızı Mercimek Unu İlave Edilerek Üretilen Bisküvilerin Fiziksel Ve Duyusal Özellikleri

SÜRMELİ A., MASATCIOĞLU M. T.
10. Gıda Mühendisliği Kongresi, Antalya, Turkey, 09 November 2017, (Summary Text)

14. Buğday Unu Örneklerinde Escherichia coli izolasyonu ve Karakterizasyonu

MASATCIOĞLU M. T., Wieczorek K., Osek J., KÜREKCİ C.
7. Veteriner Gıda Hijyeni Kongresi, 4 - 08 October 2017, (Summary Text)

15. Gas Assisted Extrusion As A Tool To Puff Snack Foods

Zhang M., MASATCIOĞLU M. T., KOKSEL F.
7th Annual Manitoba Materials Conference, Winnipeg, Manitoba, Canada, 09 May 2017, (Summary Text)

16. Utilization of Durum Wheat Flour in Extrusion Cooking

MASATCIOĞLU M. T., OZCELIK M., KÖKSEL H.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, (Summary Text)

17. Bread Crumbs Extrudates

SAMRAY M. N., MASATCIOĞLU M. T., KÖKSEL H.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, (Summary Text)

18. Effects of Formulation and CO2 Injection Process on Physical Properties of Corn Based Extrudates

MASATCIOĞLU M. T., NG P. K., KÖKSEL H.
15th International Cereal and Bread Congress, İstanbul, Turkey, 18 - 21 April 2016, (Summary Text)

19. Ekstrüzyon Pişirme Teknolojisinde Yeni Yaklaşımlar

MASATCIOĞLU M. T., KÖKSEL H.
9. Gıda Mühendisliği Kongresi, İzmir, Turkey, 12 - 14 November 2015, pp.16, (Summary Text)

20. Effects of Extrusion Cooking Process on Maillard Reaction Products

MASATCIOĞLU M. T., NG P. K., KÖKSEL H.
2015 AACCI Centennial Meeting, MINNEAPOLIS, United States Of America, 18 - 21 October 2015, (Summary Text)

21. Bazı Makarnalık Buğday Çeşitleri ve Yerel Popülasyonların Bulgur Verimi ve Kalite Unsurları Yönünden Mukayesesi

TİRYAKİOĞLU M., MASATCIOĞLU M. T., AKÇALI C. T., AKTAŞ H.
ULUSLARARASI MEZOPOTAMYA TARIM KONGRESİ, Diyarbakır, Turkey, 22 - 25 September 2014, pp.971, (Summary Text)

22. A New Approach for Acrylamide Mitigation in Extrusion Cooking

MASATCIOĞLU M. T., GÖKMEN V., NG P. K., KÖKSEL H.
EuroFoodChem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.101, (Summary Text)

23. Ekstrüzyon Pişirme İşleminin Fenolik Bileşikler ve Antioksidan Aktivite Üzerine Etkileri

MASATCIOĞLU M. T., YALÇIN E., KIM M., ÇELİK S., RYU G. H., KÖKSEL H.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.35, (Summary Text)

24. Effects of extrusion cooking on furosine formation

MASATCIOĞLU M. T., NG P. K., KÖKSEL H.
14th ICC Cereals and Bread Congress and Forum on Fats&Oils, Beijing, China, 6 - 09 August 2012, pp.82-83, (Summary Text)

25. Influence of the Minor Components of Sunflower Oil on Emulsion Stability

MASATCIOĞLU M. T., MERT B., TEKİN A., KÖKSEL H.
EuroFoodChem XVI, Gdansk, Poland, 6 - 08 July 2011, vol.61, pp.79, (Summary Text)

26. Effect of Trans Fatty Acids on Water in Oil Emulsion Stability

KÖKSEL H., MERT B., MASATCIOĞLU M. T., ERİNÇ H., TEKİN A.
EuroFoodChem XVI, Gdansk, Poland, 6 - 08 July 2011, vol.61, pp.131, (Summary Text)

27. Total Phenolic Compounds and Antioxidant activities of the Extrudates Supplemented with Tomato Powder

MASATCIOĞLU M. T., YALÇIN E., KIM M., ÇELİK S., RYU G. H., KÖKSEL H.
C&E Spring Meeting, Freising-Weihenstephan, Germany, 11 - 13 April 2011, (Summary Text)

28. Total Dietary Fiber and Vitamin B Contents of Wheat Bran and Rice Bran Supplemented Corn Extrudates

YALÇIN E., MASATCIOĞLU M. T., ÇELİK S., KÖKSEL H., BİLGİ B., RYU G. H.
4th International Dietary Fibre Conference 2009, Vienna, Austria, 1 - 03 July 2009, (Summary Text)

29. Effects of Acid Modification Heat Treatment and Lyophilization on Various Properties of Resistant Starch Preparations

MASATCIOĞLU M. T., KAHRAMAN K., ÖZTÜRK S., BAŞMAN A., KÖKSEL H.
Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.125, (Summary Text)

30. Resistant Starch and Glucan Contents of Hulless Barley Flour Incorporated Corn Extrudates

YALÇIN E., MASATCIOĞLU M. T., HWAN P. J., ÇELİK S., RYU G. H., KÖKSEL H.
Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.227, (Summary Text)

31. Cracker Making Quality of Ancient Wheat Flours

KÜTÜK AYHAN D., MASATCIOĞLU M. T., ÖZTÜRK S., KARAGÖZ A., KÖKSEL H.
Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.214, (Summary Text)

32. Effects of Extrusion Processes on Vitamin B1 and B2 Contents of Corn Extrudates

BİLGİ BOYACI B., HAN J. Y., MASATCIOĞLU M. T., YALÇIN E., ÇELİK S., RYU G. H., et al.
Bosphorus 2008 ICC International Conference, İstanbul, Turkey, 24 - 26 April 2008, pp.204, (Summary Text)

33. Damaskus ve Alman Alaca X Kıl Keçi Melezlerinin Sütlerinde Minör Yağ Asitlerinin Belirlenmesi

GÜLER Z., KESKİN M., GÜL S., BİÇER O., MASATÇIOĞLU t.
5. Gıda Müh. Kongresi, Turkey, 8 - 10 November 2007, (Full Text)

34. The Evaluation of Minor Free Fatty Acids of Raw Milk From Damascus Goat and German Fawn x Hair Goat B1 Crossbreds

GÜLER Z., KESKİN M., MASATCIOĞLU M. T., GÜL S., BİÇER O.
1st International Chester Food Science and Technology Conference, England, 10 - 13 April 2007

35. The Evaluation of Minor Free Fatty Acids of Row Milk from Damascus and German Fawn X Hair Goat Crossbreds

GÜLER Z., KESKİN M., MASATCIOĞLU M. T., GÜL S., BİÇER O.
1st International Chester Food Science & Technology Conference, Chestermere, Canada, 10 - 13 April 2007, pp.57, (Summary Text)

36. Proteinlerin Emülsiyon Özellikleri Üzerine Etkisi

MASATCIOĞLU M. T., MERT B., TEKİN A.
Hububat 2006 Hububat Ürünleri Teknolojisi Kongresi, Gaziantep, Turkey, 7 - 08 September 2006, pp.313-316, (Full Text)

37. The Effects of Ingredients Used in the Production of Sürk Spicy Acid Curd Cheese Cheese on the Survival of Staphylococcus aureus

MASATCIOĞLU M. T., AVŞAR Y. K., AKDEMİR EVRENDİLEK G.
International Dairy Symposium, Isparta, Turkey, 24 - 28 May 2004, pp.182-185, (Full Text)

38. Değişik ısıl işlem uygulamalarının keçi sütünün pıhtılaşma ve sinerez yeteneği üzerine etkisi

AVŞAR Y. K., MASATCIOĞLU M. T., OKAY N.
GAP II. Tarım Kongresi, Şanlıurfa, Turkey, 2 - 03 October 2003, vol.1, pp.377-384, (Full Text)

39. Sürk Yapımında Kullanılan Bazı Baharatların Antimikrobiyal Özelikleri

MASATCIOĞLU M. T., AKDEMİR EVRENDİLEK G., AVŞAR Y. K.
Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, Turkey, 22 - 23 May 2003, pp.477-482, (Full Text)

40. Keçi Sütünün Bileşim ve Fizikokimyasal Özelliklerinin Süt Teknolojisi Açısından Önemi

AVŞAR Y. K., MASATCIOĞLU M. T., AKDEMİR EVRENDİLEK G.
7. Gıda Kongresi, Ankara, Turkey, 22 - 24 May 2002, pp.776, (Summary Text)

41. Alternatif Pastörizasyon Yöntemleri

AKDEMİR EVRENDİLEK G., AVŞAR Y. K., MASATCIOĞLU M. T.
7. Gıda Kongresi, Ankara, Turkey, 22 - 24 May 2002, pp.576, (Summary Text)

42. Farklı Üretim Tekniklerinin Çökeleğin Bileşimi Yapısı ve Randımanı Üzerine Etkisi

MASATCIOĞLU M. T., AVŞAR Y. K., AKDEMİR EVRENDİLEK G.
7. Gıda Kongresi, Ankara, Turkey, 22 - 24 May 2002, pp.333, (Summary Text)

43. Değişik Isıl İşlem Uygulamalarının Keçi Sütünün Pıhtılaşma ve Sinerez Yeteneği Üzerine Etkisi

AVŞAR Y. K., MASATCIOĞLU M. T., OKAY N.
Gap II. Tarım Kongresi, Şanlıurfa, Turkey, 24 - 26 October 2001, pp.377-384, (Full Text)
Books 1

1. EKSTRÜZYON TEKNOLOJİSİ VE EKSTRÜDE ÜRÜNLER

MASATCIOĞLU M. T., YALÇIN E.
in: HUBUBAT BİLİMİ VE TEKNOLOJİSİ, Hamit KÖKSEL, Editor, Sidas Medya, İzmir, pp.567-585, 2021
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16

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3

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12

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8

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5
UN Sustainable Development Goals