Uluslararası hakemli dergilerde yayımlanan makaleler
1. Bay Yılmaz Betül, Pekmez Hatice, Türker Nüzhet Ikbal (2019). Anthocyanin Enigma. Biological and Chemical Research, 6, 1-7.
2. Pekmez Hatice, Bay Yılmaz Betül (2018). Quality and Antioxidant Properties of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) FiberFortified Flat Bread (Gaziantep Pita). Journal of Agricultural Science and Technology B, 8, 533-541.
Uluslararası bilimsel toplantılarda sunulan bildiriler
1. Bay Yılmaz Betül, Pekmez Hatice (2018). A study on determining the unit price of black carrot (Daucus carotassp. sativus var. atrorubens Alef) fiber fortified bread. EJONS V – International Confrence on Mathematics – Engineering – Natural Medical Sciences, 841-844.
2. Pekmez Hatice, Bay Yılmaz Betül (2018). Quality characteristics and antioxidant properties of bread incorporated by black carrot (Daucus carota ssp. sativus var. atrorubens Alef) fiber. Euro-Global Conference on Food Science, Agronomy and Technology- FAT 2018.
3. Bay Yılmaz Betül, Pekmez Hatice (2018). Quality and antioxidant properties of black carrot (Daucus carota ssp. sativus var. atrorubens Alef) fiber fortified Gaziantep pita. 3. Uluslararası Mesleki ve Teknik Bilimler Kongresi- UMTEB 2018.
4. Bay Yılmaz Betül, Pekmez Hatice,Türker Nüzhet İkbal (2018). Anthocyanin Enigma. International Conference on Raw Materials to Processed Foods.
5. Pekmez Hatice, Bay Yılmaz Betül (2018). Properties of Gaziantep pita. International Conference on Raw Materials to Processed Foods.
6. Yılmaz Mehmet Mete, Kara Tolgay, Bay Yılmaz Betül (2018). The future of 3D food printers and a new toolhead design for chocolate processing.3. Uluslararası Mesleki ve Teknik Bilimler Kongresi- UMTEB 2018.
7. Bayram Mustafa, Bay Yılmaz Betül, Türker Nüzhet (2018). Some critical deteriorations during bulgur production. 1. International GAP Agriculturelivestock Congress- UGAP 2018.
8. Bay Betül, Gökşen Gülden, Türker Nüzhet, Ekiz H. İbrahim (2016). Incorporation of black carrot pomace powder into bread as antioxidant.15th European Young Cereal Scientists and Technologists Workshop-EYCSTW 2016.
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