Yayınlar & Eserler

Yayın Ağı
Makaleler 21
Tümü (21)
SCI-E, SSCI, AHCI (18)
SCI-E, SSCI, AHCI, ESCI (19)
ESCI (1)
Scopus (18)
TRDizin (2)

1. Evaluating the Potential of Gamma-Glutamylcysteine and Glutathione as Substitutes for SO2 in White Wine

Guruk M., Fickers P., AĞIRMAN B., DARICI M., ERTEN H.
Food Science and Nutrition , cilt.13, sa.2, 2025 (SCI-Expanded, Scopus) identifier identifier

2. Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana

Ozel B., AĞIRMAN B., ŞİMŞEK Ö., ERTEN H.
Yeast , 2025 (SCI-Expanded) identifier identifier

3. Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba

Yazici G. N., TAŞPINAR T., BİNOKAY H., AĞÇAM E., AĞIRMAN B., ÖZER M. S.
Journal of Food Measurement and Characterization , 2025 (SCI-Expanded) identifier

4. Black-carrot drink şalgam as a habitat for spoilage yeasts.

Safkan D., AĞIRMAN B., SAFKAN B., SOYER KÜÇÜKŞENEL Y., ERTEN H.
Fungal biology , cilt.128, sa.8 Pt B, ss.2471-2478, 2024 (SCI-Expanded) identifier identifier

5. Bazı Ticari Şalgam Sularının Kalite Özelliklerinin Belirlenmesi

AĞIRMAN B.
Karadeniz Fen Bilimleri Dergisi , cilt.14, sa.3, ss.1524-1541, 2024 (Hakemli Dergi) identifier

6. The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages.

AĞIRMAN B., Yildiz I., POLAT S., ERTEN H.
Food science & nutrition , cilt.12, sa.9, ss.6595-6611, 2024 (SCI-Expanded) identifier identifier

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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)

17. 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, Scopus) identifier identifier

18. 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

19. 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

20. 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

21. 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
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 24

1. Adana Piyasasında Satışa Sunulan Bazı Ticari Şalgam Sularının Bileşimlerinin Belirlenmesi

AĞIRMAN B.
6. Geleneksel Gıdalar Sempozyumu, Mersin, Türkiye, 7 - 09 Kasım 2024, (Özet Bildiri)

2. The Impact and Mechanism of Indigenous Microorganisms (IMO) Isolated from Fermented Banana Peel on the Growth and Bioactive Compounds of Mushrooms

Mohd Zaini N. S., Zainuddin N., Syahirah N. A., Fauzi A., Abedelazeez K. J. D., AĞIRMAN B., et al.
Third International Food Research Conference (3rd IFRC 2024), Putrajaya, Malezya, 6 - 08 Ağustos 2024, (Özet Bildiri)

3. 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, (Özet Bildiri)

4. 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, (Özet Bildiri)

5. 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, (Özet Bildiri)

6. 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, (Özet Bildiri)

7. 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, (Özet Bildiri)

8. 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, (Özet Bildiri)

9. 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, (Özet Bildiri)

10. IDENTIFICATION OF EPIPHYTIC YEASTS ON APPLE AND LEMONS

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

11. 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, (Özet Bildiri)

12. 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, (Tam Metin Bildiri)

13. 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, (Özet Bildiri)

14. 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, (Özet Bildiri)

15. 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, (Özet Bildiri)

16. 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, (Özet Bildiri)

17. 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, (Tam Metin Bildiri)

18. 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, (Özet Bildiri)

19. 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, (Özet Bildiri)

20. 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, (Özet Bildiri)

21. 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, (Özet Bildiri)

22. 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, (Özet Bildiri)

23. 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, (Özet Bildiri)

24. 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, (Özet Bildiri)
Kitaplar 9

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

56

Yayın (WoS)

19

Yayın (Scopus)

18

Atıf (WoS)

309

H-İndeks (WoS)

10

Atıf (Scopus)

373

H-İndeks (Scopus)

12

Atıf (Scholar)

562

H-İndeks (Scholar)

13

Atıf (TrDizin)

3

H-İndeks (TrDizin)

1

Proje

16

Fikri Mülkiyet

1

Açık Erişim

3
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