Altuğ T, Elmacı Y. (2005). Gıdalarda Duyusal Değerlendirme, Meta Basım, İzmir, 130 p.Awad M.A., De Jager A. (2000). Flavonoid and chlorogenic acid concentrations in skin of “Jonagold” and “Elstar” apples during and after regular and ultra low oxygen storage, Postharvest Biol. Technol. 20: 15–24.
C.K. Pua, N.S.A. Hamid, C.P. Tan, H. Mirhosseini, R.B.A. Rahman, G. Rusul. (2010). Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology, LWT - Food Sci. Technol. 43: 343–349.
Caparino O.A., Tang J, Nindo C.I., Sablani S.S., Powers J.R., Fellman J.K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine “Carabao” var.) powder. J. Food Eng. 111: 135–148.
Carillo P, Cacace D, De Pascale S, Rapacciuolo M, Fuggi A. (2012). Organic vs. traditional potato powder. Food Chem. 133: 1264–1273.
Coşkun F, Pazır F. (2017). Effect of Drum Dryer Parameters on Certain Physicochemical and Sensory Properties of Apple Puree Powder. YYU J AGR SCI. (2017). 27(4): 488-495.
Coşkun F., Valsli kurutucda elma tozu eldesi. (2014). Yüksek Lisans Tezi, İzmir, 92 page.
Davidov-Pardo G, Arozarena I, Marín-Arroyo M.R. (2013). Optimization of a Wall Material Formulation to Microencapsulate a Grape Seed Extract Using a Mixture Design of Experiments. Food Bioprocess Technol. 6: 941–951.
Eser M. 2014. Domates tozu üretiminde farklı yöntem ve işlem koşullarının toz ürün özellikleri üzerine etkisi. Ege Üniversitesi Fen Bilimleri Enstitüsü. Yüksek Lisans Tezi. 191 page.
Farahnaky A, Mansoori N, Majzoobi M, Badii F. (2016). Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin, Food Bioprod. Process. 98: 133–141.
Faramarzi Sh, Yadollahi A, Barzegar M, Sadraei K, Pacifico S, Jemric T. (2014). Comparison of Phenolic Compounds’ Content and Antioxidant Activity between Some Native Iranian Apples and Standard Cultivar 'Gala, JAST. 16: 1601-1611.
Faramarzi Sh, Yadollahi A, Soltani B.M. (2014). Preliminary Evaluation of Genetic Diversity among Iranian Red Fleshed Apples Using Microsatellite Markers. JAST. 16: 373-384.
Grigoras C.G, Destandau E, Fougère L, Elfakir C. (2013). Evaluation of apple pomace extracts as a source of bioactive compounds, Ind. Crops Prod. 49: 794–804.
Henríquez C, Córdova A, Almonacid S, Saavedra J. (2014). Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products, J. Food Eng. 143: 146–153.
Henríquez C, Córdova A, Lutz M, Saavedra J. (2013). Storage stability test of apple peel powder using two packaging materials: High-density polyethylene and metalized films of high barrier, Ind. Crops Prod. 45: 121–127.
Hobbs L. (2009). Starch: Chemistry and Technology, Third Edition 797–832.
Ilhan E, Findik F, Aslanlar S. (2003). An investigation of the factors affecting the design of drum dryers. Mater. Des. 24: 503–507.
Kalinowska M, Bielawska A, Lewandowska-Siwkiewicz H, Priebe W, Lewandowski W. (2014). Apples: Content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. Plant Physiol. Biochem. 84: 169–188.
Kalogianni E.P., Xynogalos V.A., Karapantsios T.D., Kostoglou M. (2002). Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer. LWT - Food Sci. Technol. 35: 703–714.
Karaman Ş. Tütem E, Sözgen Başkan K, Apak R. (2010). Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC CUPRAC assay. Food Chem. 120: 1201–1209.
Kıpçak C, Akköprü A. (2017). The Fire Blight Problem on Apples in Lake Van Basin: The Status and Incidence of the Disease. YYU J AGR SCI. 27: 204-211.
Koc B, Ertekin F. (2014). The Effect of Spray Drying Processing Conditions on Physical Properties of Spray Dried Maltodextrin. FOODBALT 2014. 243–247.
Leyva-Corral J, Quintero-Ramos A, Camacho-Dávila, J. De Jesũs Zazueta-Morales A, Aguilar-Palazuelos E, Ruiz-Gutiérrez M.G., Meléndez-Pizarro C.O., T. De Jesũs Ruizanchondo. (2016). Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal. LWT - Food Sci. Technol. 65: 228–236.
Marinova D, Ribarova F, Atanassova M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J. Univ. Chem. Technol. Metall. 40: 255–260.
Milczarek R.R, Liu K. (2015). Drum drying performance of condensed distillers solubles and comparison to that of physically modified condensed distillers solubles. Food Bioprod. Process. 94: 208–217.
Nurhadi B, Roos Y.H., Maidannyk V. (2016). Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation. J. Food Eng. 174: 68–74.
Oszmiański J, Wojdyło A, Kolniak J. (2011). Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chem. 127: 623–631.
Otálora M.C., Carriazo J.G., Iturriaga L, Nazareno M.A., Osorio C. (2015). Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents. Food Chem. 187: 174–181.
Otles S. And Yalcin B. (2012). Phenolic Compounds Analysis of Root, Stalk, and Leaves of Nettle, Sci. World J.
Ozdikicierler O, Dirim S.N., Pazir F. (2014). The effects of spray drying process parameters on the characteristic process indices and rheological powder properties of microencapsulated plant (Gypsophila) extract powder. Powder Technol. 253: 474–480.
Ozkan Y, Yildiz K, Kucuker E, Cekic C, Ozgen M, Akca Y. (2016). Performance of ‘Fuji’ Apple on M.9 Rootstock in Different Tree Training Systems for the First Five Years. JAST. 18: 1647-1653.
Özturan M., Ortaburun A. ve Turan U., 2014. “Zeytinyağı üretiminde atık olan pirinanın değerlendirilmesi: Pirinanın kuruma karakteristiği” Bitirme Tezi.47 page.
Raudone L, Raudonis R, Liaudanskas M, Viskelis J, Pukalskas A, Janulis V. (2016). Phenolic Profiles and Contribution of Individual Compounds to Antioxidant Activity of Apple Powders. J. Food Sci. 81: 1055–C1061.
Singleton V.L., Orthofer R, Lamuela-Raventós R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. 152–178.
Tang J, Feng H, Shen G.-Q. (2003). Drum Drying, Encycl. Agric. Food, Biol. Eng. 211–214.
Vega-Gálvez A, Di Scala K, Rodríguez K, Lemus-Mondaca R, Miranda M, López J, Perez-Won M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper, Food Chem. 117: 647–653.