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  Bachelor's, Middle East Technical University, Food Eng.
  Master's, Michigan State University, Food Eng.
  Doctorate, Purdue University, Food Eng.

Publications (INTERNATIONAL)

Journal Papers

  A.1 Behic Mert, David Gonzalez and Osvaldo Campanella, A new method to determine viscoelastic properties of corn grits during cooking and drying.. "Journal of Cereal Science", 46, (2007), p.32.
  A.2 Behic Mert and Osvaldo Campanella, Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves. "Journal of Food Engineering", 79, (2007), p.546.
  A.3 Behic Mert and Osvaldo Campanella, The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies. "Rheologica Acta", 47, (2008), p.727-737.
  A.4 Behic Mert, A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation. "EUROPEAN FOOD RESEARCH AND TECHNOLOGY", 227, (2008), p.151-157.
  A.5 Behic Mert, Characterization Of Viscoelastic Properties Of Individual Rice Grain By Measuring Mechanical Impedance. "Journal Of Texture Studies", 40, (2009), p.66-81.
  A.6 Senay SImsek, Behic Mert, Osvaldo Campanella, Bradley Reuhs, Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics. "Carbohydrate Polymers", 76, (2009), p.320-324.
  A.7 Demirkesen I., Mert B., Sumnu G,. Sahin., S, Rheological properties of gluten-free bread formulations. "Journal of Food Engineering", 96, (2010), p.295-303.
  A.8 Abiad MG., Gonzalez DC, Mert B., Campanella OH., Carvajal MT., A novel method to measure the glass and melting transitions of pharmaceutical powders. "International Journal of Pharmaceutics", 396, (2010), p.23-29.
  A.9 Demirkesen I., Mert B., Sumnu G,. Sahin., S, Utilization of chestnut flour in gluten-free bread formulations. "Journal of Food Engineering", 101, (2010), p.329-336.
  A.10 Erman Bigikocin, Behic Mert, Hami Alpas, Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions. "High Pressure Research: An International Journal", 31, (2011), p.463-474.
  A.11 Behic Mert, Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. "Journal of Food Engineering", 109, (2012), p.579-587.
  A.12 B Mert, H Erinc, K Sahin, A Tekin, Rheological and Microscopic Properties of Fat Blends with Similar Solid Fat Content but Different Trans Composition. "Journal of the American Oil Chemists' Society", 90, (2013), p.17-26.
  A.14 Mert, B ; Tekin, A ; Demirkesen, I; Koçak G, Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product. "FOOD AND BIOPROCESS TECHNOLOGY", 7, (2014), p.2889-2901.
  A.15 Turhan, O., Isci, A., Mert, B., Sakiyan, O., & Donmez, S, Optimization of ethanol production from microfluidized wheat straw by response surface methodology. " Preparative Biochemistry and Biotechnology", 45, (2015), p.785-795.
  A.16 Yildiz, Elif, Ilkem Demirkesen, and Behic Mert, High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient. "Journal of Food Quality", (2016), p.599-610.
  A.17 Mert, Behic, and Ilkem Demirkesen, "Evaluation of highly unsaturated oleogels as shortening replacer in a short dough produc. " LWT-Food Science and Technology", 68, (2016), p.477-484.
  A.18 Mert, Behic, and Ilkem Demirkesen, Reducing saturated fat with oleogel/shortening blends in a baked product. "Food chemistry", 199, (2016), p.809-816.
  A.19 Cikrikci, S., I. Demirkesen, and B. Mert, Production of hazelnut skin fibres and utilisation in a model bakery product. "Quality Assurance and Safety of Crops & Foods", 8, (2016), p.195-206.
  A.20 Sahin, Kubra, Behic Mert, and Aziz Tekin, Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product. "Journal of the American Oil Chemists' Society", 93, (2016), p.1015-1024.
  A.21 Melda Ortak1 • Cagla Caltinoglu1 • Ilkay Sensoy1 • Sibel Karakaya2 • Behic Mert, Changes in functional properties and in vitro bioaccessibilities of b-carotene and lutein after extrusion processing. "J Food Sci Technol", 54, (2017), p.3543-3551.
  A.22 Cikrikci, S.; Yucekutlu, M.; Mert, B.; Oztop, M. H./, Physical characterization of low-calorie chocolate formulations. "Journal of Food Measurement and Characterization", 11, (2017), p.41-49.

Conference Papers

  A.1 Behic Mert, Characterization of Linear Viscoelastic Behavior of Foods and Biomaterials at High Frequencies with Mechanical Impedance Measurements. "Annual Transactions of the Nordic Rheology Society", 16, (2008), p.227.
  A.2 Behic Mert and Aziz Tekin, Effect of Trans Fat Content on Dough Rheology. "International Cereal Chemist Conference", (2008), p.209.
  A.3 Behic Mert, Characterization of Viscoelastic Properties of Individual Rice Grains. "14th World Congress of Food Science and Technology", (2008).

Book and Chapter in a Book

  A.1 Osvaldo H. Campanella, Hartono Sumali, Behic Mert and Bhavesh Patel, The Use of Vibration Principles to Characterize the Mechanical Properties of Biomaterials. "Biomaterials - Physics and Chemistry", (2011), p.300-328.

Publications (NATIONAL)


Conference Papers

  A.1 Sevil Çıkrıkçı, Behiç Mert, Mecit Halil Öztop, Ortam pH’sının Komposit Gıda Hidrojellerinin Şişme Davranışları Üzerine Etkisinin ve Hidrojelleirn Manyetik Rezonans Görüntüleme (MRG) Kullanılarak Elde Edilen T2 Relaksasyon Haritalarının İncelenmesi. "Türkiye 12. Gıda Kongresi", (2016).
  A.2 Nilgün Efe, Behiç Mert, Mecit Halil Öztop, Jelatin İçerikli Yumuşak Şekerlemelerin Fiziksel Karakterizasyonu. "Türkiye 12. Gıda Kongresi", (2016).
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