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Education and qualifications (5)

Hitit Üniversitesi: çorum, TR

2023-09 to present | Postgraduate (Food Engineering)
Education
Source: Self-asserted source
Eylem Odabaş

Anadolu University: Eskişehir, Eskişehir, TR

2020 to 2023 | Associate Degree (BUSINESS ADMINISTRATION)
Education
Source: Self-asserted source
Eylem Odabaş

Hitit Üniversitesi: Çorum, Merkez, TR

2019 to 2021 | Postgraduate (Gıda Mühendisliği)
Education
Source: Self-asserted source
Eylem Odabaş

Anadolu University: Eskişehir, Eskişehir, TR

2016 to 2020 | associate degree (MEDIA AND COMMUNICATION)
Education
Source: Self-asserted source
Eylem Odabaş

Çanakkale Onsekiz Mart Üniversitesi: Çanakkale, Merkez, TR

2014 to 2018 | Undergraduate (Gıda Mühendisliği)
Education
Source: Self-asserted source
Eylem Odabaş

Works (9)

Monitoring and Risk Assessment of Multi-Pesticide Residues in Apples: A Focus on Consumer Safety

Foods
2024-10-07 | Journal article
Contributors: Eylem Odabas; Mehmet Keklik; Ozgur Golge; Miguel Ángel González-Curbelo; Bulent Kabak
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

MISIR PÜSKÜLÜ TOZU İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ ERİŞTE ÜRETİMİ

Mühendislik Bilimleri ve Tasarım Dergisi
2023-06-28 | Journal article
Contributors: Eylem ODABAŞ; Hülya ÇAKMAK
Source: check_circle
Crossref

Effect of raw and heat‐treated yellow lentil flour on starch‐based gluten‐free noodle quality

Journal of Food Processing and Preservation
2022-10 | Journal article
Contributors: Eylem Odabas; Eda Aktas‐Akyildiz; Hulya Cakmak
Source: check_circle
Crossref

Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles

Journal of Food Processing and Preservation
2022-08 | Journal article
Contributors: Eylem Odabas; Hulya Cakmak
Source: check_circle
Crossref

Utilization of Split Roasted Chickpea Flour in Gluten-free Noodle Production

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
2022-08-20 | Journal article
Part of ISSN: 1308-6529
Contributors: Eylem Odabaş
Source: Self-asserted source
Eylem Odabaş
grade
Preferred source (of 3)‎

The Effect of Pre-processing and Production of Cowpea Flour as a Source of Vegetable Protein on the Functional Properties of Cowpea Flour

12. Food Engineering Student Congress
2022-03-21 | Conference paper
Source: Self-asserted source
Eylem Odabaş

DETERMINATION OF THE EFFECTS OF HEAT-TREATED LENTIL FLOUR ON GLUTEN FREE NOODLE QUALITY

2021 | Dissertation or Thesis
Source: Self-asserted source
Eylem Odabaş

Using of Non-destructive Acoustic Methods in Food Analyses

HARRAN UNIVERSITY JOURNAL of ENGINEERING
2021 | Journal article
Source: Self-asserted source
Eylem Odabaş
grade
Preferred source (of 4)‎

PRODUCTION OF EDIBLE FILM FROM BEAN PROTEIN CONCENTRATE AND CHARACTERIZATION OF FILMS

Turkey 13. Food Congress; 21-23 October 2020, Çanakkale
2020 | Conference abstract
Source: Self-asserted source
Eylem Odabaş