Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Black-carrot drink şalgam as a habitat for spoilage yeasts

Safkan D., AĞIRMAN B., SAFKAN B., SOYER KÜÇÜKŞENEL Y., ERTEN H.
Fungal Biology , 2024 (SCI-Expanded) identifier

Exploring yeast-based microbial interactions: The next frontier in postharvest biocontrol.

Agirman B., Carsanba E., Settanni L., Erten H.
Yeast (Chichester, England) , cilt.40, sa.10, ss.457-475, 2023 (SCI-Expanded) identifier

Valorisation of Waste Bread for the Production of Yeast Biomass by Yarrowia lipolytica Bioreactor Fermentation

Carsanba E., Agirman B., Papanikolaou S., Fickers P., Erten H.
Fermentation , cilt.9, sa.7, ss.1-14, 2023 (SCI-Expanded) Creative Commons License

The influence of Torulaspora delbrueckii on beer fermentation

Kayadelen F., Ağırman B., Jolly N., Erten H.
FEMS YEAST RESEARCH , cilt.23, ss.1-13, 2023 (SCI-Expanded) identifier identifier identifier

Identification of yeasts in fermented foods and beverages using MALDI-TOF MS

Gunduz C. P. B., AĞIRMAN B., ERTEN H.
FEMS YEAST RESEARCH , cilt.22, sa.1, 2022 (SCI-Expanded) identifier identifier identifier

The chemical, microbiological and sensory characteristics of salgam during fermentation process

Cirak M. A., AĞIRMAN B., ERTEN H.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier

Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

BOYACI GÜNDÜZ C. P., AĞIRMAN B., Gaglio R., Franciosi E., Francesca N., Settanni L., et al.
FOOD CHEMISTRY-X , cilt.14, 2022 (SCI-Expanded) identifier identifier identifier

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Sevindik O., GÜÇLÜ G., AĞIRMAN B., SELLİ S., Kadiroglu P., Bordiga M., et al.
FOOD CHEMISTRY , cilt.378, 2022 (SCI-Expanded) identifier identifier identifier

Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Salgam: A black carrot fermented beverage

AĞIRMAN B., Settanni L., ERTEN H.
FOOD CHEMISTRY , cilt.344, 2021 (SCI-Expanded) identifier identifier identifier

Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing postharvest diseases

AĞIRMAN B., ERTEN H.
YEAST , cilt.37, ss.437-448, 2020 (SCI-Expanded) identifier identifier identifier

Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

BEN GHORBAL A., LEVENTDURUR S., AĞIRMAN B., BOYACI-GUNDUZ C. P., Kelebek H., CARSANBA E., et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.74, ss.1-9, 2018 (SCI-Expanded) identifier identifier

Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik

Erdogan M., Agirman B., Boyaci-Gunduz C. P., Erten H.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.4, ss.399-410, 2018 (SCI-Expanded) identifier identifier

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Salgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

AĞIRMAN B., ERTEN H.
JOURNAL OF FOOD QUALITY , 2018 (SCI-Expanded) Creative Commons License identifier identifier

Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey

Leventdurur S., Sert-Aydin S., Boyaci-Gunduz C. P., AĞIRMAN B., Ben Ghorbal A., Francesca N., et al.
YEAST , cilt.33, sa.7, ss.289-301, 2016 (SCI-Expanded) Creative Commons License identifier identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

MEYVE VE SEBZELERDE HASAT SONRASI FUNGAL HASTALIKLARIN ANTAGONİSTİK MAYALAR İLE BİYOKONTROLÜ

AĞIRMAN B., AKALIN M. N., ERTEN H.
THE JOURNAL OF FOOD , cilt.44, sa.1, ss.31-49, 2019 (Hakemli Dergi)

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

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.10, sa.2, ss.37-47, 2018 (ESCI) identifier identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Maya Metabolizması Sonucu Üretilen Uçucu Organik Bileşiklerin Biyokontrol Açısından Önemi

Ağırman B., Safkan B., Erten H.
Türkiye 1. Gıda Mikrobiyolojisi Kongresi, Erzurum, Türkiye, 13 - 16 Eylül 2023, ss.23

Physicochemical and Microbial Characterisation of Turkish Fermented Food and Fermented Banana Skin

Mohd Zaini N. S., AĞIRMAN B., ERTEN H., Khudair A., SAFKAN B., Abd Rahim M. H.
The 2nd International Joint Symposium on Agriculture and Food Security, Tayland, 03 Eylül 2022, ss.15

Biocontrol of postharvest blue and green mould diseases in cv. Starking delicious apples by antagonistic yeasts during ambient and cold storages

AĞIRMAN B., ERTEN H.
ICY 15 (15th International Congress on Yeasts), Vienna, Avusturya, 23 - 27 Ağustos 2021, ss.309

The use of Torulaspora delbrueckii yeast for the production of beer

Kayadelen F., AĞIRMAN B., ERTEN H.
2nd International Conference on Raw Material to Processed Foods (RPFOODS-2021), Türkiye, 3 - 04 Haziran 2021

The effect of different fermentation temperatures on şalgam quality

Çırak M. A., AĞIRMAN B., ERTEN H.
2nd International Conference on Raw Material to Processed Foods (RPFOODS-2021), Türkiye, 3 - 04 Haziran 2021

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

AĞIRMAN B., ERTEN H.
The 35th International Specialized Symposium on Yeasts, Antalya, Türkiye, 21 - 25 Ekim 2019, ss.61

Importance of Yarrowia lipolytica for Industrial Applications

Guruk M., AĞIRMAN B., ERTEN H.
The 35th International Specialized Symposium on Yeasts, 21 - 25 Ekim 2019, ss.114

IDENTIFICATION OF EPIPHYTIC YEASTS ON APPLE AND LEMONS

AĞIRMAN B., ERTEN H.
International Specialized Symposium on Yeasts (ISSY34), 1 - 04 Ekim 2018, ss.72

An Assesment of the Physico-Chemical and Microbiologic Quality of Şalgam Samples from Adana Market

AĞIRMAN B., BOYACI GÜNDÜZ C. P., ERTEN H.
International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, ss.198

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

AĞIRMAN B., ÇARŞANBA E., Ben Ghorbal A., ERTEN H.
International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, ss.47-55

Effects of Rye Sourdough Fermentation on Phenolic Components

Atasever Savas O., AĞIRMAN B., ÖZER M. S., ERTEN H.
International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, ss.201

Evaluation of Chemical Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level

AĞIRMAN B., BOYACI GÜNDÜZ C. P., ERTEN H.
2nd Congress on Food Structure and Design, Antalya, Türkiye, 26 - 28 Ekim 2016

A Study on the Production of Powder Şalgam

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
2nd Congress on Food Structure and Design, Antalya, Türkiye, 26 - 28 Ekim 2016

Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv Gemlik

Erdoğan M., AĞIRMAN B., BOYACI GÜNDÜZ C. P., ERTEN H.
2nd Congress on Food Structure and Design, Antalya, Türkiye, 26 - 28 Ekim 2016

Adana Piyasasından Toplanan Biraların Bileşimi Üzerine Bir Araştırma

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., CABAROĞLU T.
Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016

Siyah Havuç Suyundan Su Kefiri Benzeri İçecek Üretimi

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016

Yeasts in Sourdough and Chickpea Fermentations

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
14th International Congress on Yeast, Awaji, Japonya, 11 - 15 Eylül 2016

Yeasts Microbiota of Naturally fermented Black Olives Made From Cv Gemlik Grown in Various Districts of Turkey

ERTEN H., Sezgi L., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Akram B. G.
32. International Specialized Symposium on Yeasts, Perugia, İtalya, 13 - 17 Eylül 2015, ss.29

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

ERTEN H., TANGÜLER H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., CABAROĞLU T.
31st International Specialised Symposium on Yeast, Nova Gorica-Vipava, Slovenya, 9 - 12 Ekim 2014, ss.109

Microbiological and physicochemical changes during the different ripening stages of cv Gemlik for the production of naturally fermented black olives

ERTEN H., Sezgi B., Selvihan S., AĞIRMAN B., BOYACI GÜNDÜZ C. P.
Food Micro 2014, Nantes, Fransa, 1 - 04 Eylül 2014

Şalgam Suyu Bir Laktik Asit Fermantasyonu Ürünü

ERTEN H., TANGÜLER H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T., SELLİ S.
4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.916

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

ERTEN H., TANGÜLER H., CABAROĞLU T., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Selvihan S., et al.
The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, Struga-Ohrid, Makedonya, 24 - 26 Ekim 2013, ss.57

Kitap & Kitap Bölümleri

Introduction to Yeast Genera Important in Food Biotechnology

ERTEN H., BOYACI GÜNDÜZ C. P., AĞIRMAN B.
An Introduction to Microorganisms, Qiang-Sheng Wu, Ying-Ning Zou, Fei Zhang, Bo Shu, Editör, Nova Science Publishers, Inc., New York, ss.33-101, 2021

Bira Üretimi

ERTEN H., AĞIRMAN B., CABAROĞLU T.
Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editör, Nobel Akademik Yayıncılık, Ankara, ss.405-428, 2020

Sofralık Zeytin Üretimi

ERTEN H., Leventdurur S., AĞIRMAN B., CABAROĞLU T.
Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen, Hüseyin Erten, Hidayet Sağlam, Editör, Nobel Akademik Yayıncılık, Ankara, ss.315-346, 2020

Şalgam Suyu Üretimi

TANGÜLER H., AĞIRMAN B.
Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editör, Nobel Akademik Yayıncılık, Ankara, ss.511-530, 2020

Natural Microflora of Different Types of Foods

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., ÇARŞANBA E., LEVENTDURUR S.
Health and Safety Aspects of Food Processing Technologies, Abdul Malik, Zerrin Erginkaya, Hüseyin Erten, Editör, Springer, ss.51-93, 2019

Citric Acid Production by Yarrowia lipolytica

ÇARŞANBA E., Papanikolaou S., Patrick F., AĞIRMAN B., ERTEN H.
Non-conventional Yeasts: from Basic Research to Application, Andriy Sibirny, Editör, Springer, ss.91-117, 2019

Regional Fermented Vegetables and Fruits in Europe

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Ben Ghorbal A.
Lactic Acid Fermentation of Fruits and Vegetables, Paramithiotis Spiros, Editör, CRC Press, Boca Raton, ss.205-235, 2016

Fermentation, Pickling and Turkish Table Olives

ERTEN H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T.
Handbook of Vegetable Preservation and Processing Second Edition, Hui Y.H., Özgül Evranuz E., Bingöl G., Erten H., Jaramillo-Flores M.E., Editör, CRC Press, ss.209-230, 2015

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

Erten H., Ağırman B., Boyacı Gündüz C. P., Çarşanba E., Selvihan S., Sezgi B., et al.
Food Processing Strategies for Quality Assesment, Malik Abdul,Erginkaya Zerrin,Ahmad Saghir,Erten Hüseyin, Editör, Springer, London/Berlin , New York, ss.351-378, 2014

Metrikler

Yayın

47

Atıf (WoS)

137

H-İndeks (WoS)

7

Atıf (Scopus)

166

H-İndeks (Scopus)

8

Proje

14

Açık Erişim

3