Publications & Works

Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes

Articles Published in Other Journals

MEYVE VE SEBZELERDE HASAT SONRASI FUNGAL HASTALIKLARIN ANTAGONİSTİK MAYALAR İLE BİYOKONTROLÜ

THE JOURNAL OF FOOD, vol.44, no.1, pp.31-49, 2019 (Other Refereed National Journals)

SALGAM POWDER PRODUCTION FROM FERMENTED SALGAM: A TRADITIONAL TURKISH LACTIC ACID BEVERAGE

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.10, no.2, pp.37-47, 2018 (Journal Indexed in ESCI) identifier identifier

Refereed Congress / Symposium Publications in Proceedings

The use of Torulaspora delbrueckii yeast for the production of beer

2nd International Conference on Raw Material to Processed Foods (RPFOODS-2021), Turkey, 3 - 04 June 2021

The effect of different fermentation temperatures on şalgam quality

2nd International Conference on Raw Material to Processed Foods (RPFOODS-2021), Turkey, 3 - 04 June 2021

Biocontrol Capability and Action Mechanisms of Aureobasidium pullulans and Pichia guilliermondii Against Blue and Green Moulds

The 35th International Specialized Symposium on Yeasts, Antalya, Turkey, 21 - 25 October 2019, pp.61

Importance of Yarrowia lipolytica for Industrial Applications

The 35th International Specialized Symposium on Yeasts, 21 - 25 October 2019, pp.114

IDENTIFICATION OF EPIPHYTIC YEASTS ON APPLE AND LEMONS

International Specialized Symposium on Yeasts (ISSY34), 1 - 04 October 2018, pp.72

Biocontrol of Postharvest Fungal Diseases of Fruit and Vegetables by Antagonistic Yeasts

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, pp.47-55

Effects of Rye Sourdough Fermentation on Phenolic Components

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, pp.201

A Study on the Production of Powder Şalgam

2nd Congress on Food Structure and Design, Antalya, Turkey, 26 - 28 October 2016

Siyah Havuç Suyundan Su Kefiri Benzeri İçecek Üretimi

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016

Yeasts in Sourdough and Chickpea Fermentations

14th International Congress on Yeast, Awaji, Japan, 11 - 15 September 2016

The Influence of Different Yeast Inoculum Levels on the Quality of Cider

31st International Specialised Symposium on Yeast, Nova Gorica-Vipava, Slovenia, 9 - 12 October 2014, pp.109

Şalgam (Shalgam): A Traditional Turkish Lactic Acid Fermented Beverage

The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, Struga-Ohrid, Macedonia, 24 - 26 October 2013, pp.57

Books & Book Chapters

Introduction to Yeast Genera Important in Food Biotechnology

in: An Introduction to Microorganisms, Qiang-Sheng Wu, Ying-Ning Zou, Fei Zhang, Bo Shu, Editor, Nova Science Publishers, Inc., New York, pp.33-101, 2021

Bira Üretimi

in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editor, Nobel Akademik Yayıncılık, Ankara, pp.405-428, 2020

Sofralık Zeytin Üretimi

in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen, Hüseyin Erten, Hidayet Sağlam, Editor, Nobel Akademik Yayıncılık, Ankara, pp.315-346, 2020

Şalgam Suyu Üretimi

in: Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editor, Nobel Akademik Yayıncılık, Ankara, pp.511-530, 2020

Natural Microflora of Different Types of Foods

in: Health and Safety Aspects of Food Processing Technologies, Abdul Malik, Zerrin Erginkaya, Hüseyin Erten, Editor, Springer, pp.51-93, 2019

Citric Acid Production by Yarrowia lipolytica

in: Non-conventional Yeasts: from Basic Research to Application, Andriy Sibirny, Editor, Springer, pp.91-117, 2019

Regional Fermented Vegetables and Fruits in Europe

in: Lactic Acid Fermentation of Fruits and Vegetables, Paramithiotis Spiros, Editor, CRC Press, Boca Raton, pp.205-235, 2016

Fermentation, Pickling and Turkish Table Olives

in: Handbook of Vegetable Preservation and Processing Second Edition, Hui Y.H., Özgül Evranuz E., Bingöl G., Erten H., Jaramillo-Flores M.E., Editor, CRC Press, pp.209-230, 2015

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

in: Food Processing Strategies for Quality Assesment, Malik Abdul, Erginkaya Zerrin, Ahmad Saghir, Erten Hüseyin, Editor, Springer, pp.351-378, 2014