Yayınlar & Eserler

Yayın Ağı
Makaleler 17
Tümü (17)
SCI-E, SSCI, AHCI (9)
SCI-E, SSCI, AHCI, ESCI (9)
Scopus (7)
TRDizin (6)
Diğer Yayınlar (3)

1. Investigation of synergistic antibacterial effect of organic acids and ultrasound against pathogen biofilms on lettuce

Turhan E. U., POLAT S., ERGİNKAYA Z., KONURAY G.
FOOD BIOSCIENCE , cilt.47, 2022 (SCI-Expanded, Scopus) identifier identifier

2. Potential biotherapeutic properties of lactic acid bacteria in foods

Konuray Altun G., Erginkaya Z.
Food Bioscience , sa.46, ss.1-9, 2022 (SCI-Expanded, Scopus) identifier

3. Identification and characterization of Bacillus coagulans strains for probiotic activity and safety

Altun G. K., ERGİNKAYA Z.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.151, 2021 (SCI-Expanded, Scopus) identifier identifier

4. Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30

KONURAY G., ERGİNKAYA Z.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.66, 2020 (SCI-Expanded, Scopus) identifier identifier

5. PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI

ERGİNKAYA Z., Sarıkodal E., Özkütük S. T., KONURAY G., ÜNAL TURHAN E.
Gıda , cilt.44, sa.2, ss.238-247, 2019 (TRDizin)

6. Antibacterial Effects of Microencapsulated Probiotic and Synbiotics

ERGİNKAYA Z., KONURAY G., Harmancı M., Koç G., Mete N.
Çukurova J. Agric. Food Sci. , cilt.34, sa.1, ss.27-36, 2019 (TRDizin)

7. Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt

GÜZELER N., ARI E., KONURAY G., ÖZBEK Ç.
World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering , cilt.13, sa.7, ss.189-192, 2019 (Hakemli Dergi)

8. Probiyotik Bitter Çikolata Üretiminde Mikroenkapsüle Lactobacillus rhamnosus Kullanımı

ERGİNKAYA Z., SARIKODAL E., ÖZKÜTÜK S. T., KONURAY G., ÜNAL TURHAN E.
GIDA , cilt.44, sa.2, ss.238-247, 2019 (TRDizin)

9. Probiyotik Bitter Çikolata Üretiminde Mikroenkapsüle Lactobacıllus Rhamnosus Kullanımı

ERGİNKAYA Z., Sarıkodal E., Özkütük S. T., KONURAY G., TURHAN E. U.
Gıda , cilt.44, sa.2, ss.238-247, 2019 (TRDizin)

10. Assessment of the Risk of Probiotics in Terms of the Food Safety and Human Health

Kalkan S., ERGİNKAYA Z., Turhan E. U., KONURAY G.
HEALTH AND SAFETY ASPECTS OF FOOD PROCESSING TECHNOLOGIES , ss.419-443, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

11. ANTIBACTERIAL AND ANTI-ADHESIVE PROPERTIES OF BIOSURFACTANTS PRODUCED BY YEASTS FROM FOOD WASTE

Akgül O., ERGİNKAYA Z., KONURAY G., Turhan E. U.
FRESENIUS ENVIRONMENTAL BULLETIN , cilt.28, sa.5, ss.4283-4292, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

12. Production of biosurfactant by lactic acid bacteria using whey as growth medium

Alkan Z., ERGİNKAYA Z., KONURAY G., Unal Turhan E.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.43, sa.5, ss.676-683, 2019 (SCI-Expanded, Scopus, TRDizin) Sürdürülebilir Kalkınma identifier identifier

13. Beneficial Biofilm Applications in Food and Agricultural Industry

Turhan E. U., ERGİNKAYA Z., KORUKLUOĞLU M., KONURAY G.
HEALTH AND SAFETY ASPECTS OF FOOD PROCESSING TECHNOLOGIES , ss.445-469, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

14. Potential Use of Bacillus coagulans in the Food Industry

Konuray G., ERGİNKAYA Z.
FOODS , cilt.7, sa.6, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

15. Bacillus spp.’nin Et Ürünlerinde Probiyotik Olarak Kullanımları

KONURAY G., ERGİNKAYA Z., KOÇ G.
Çukurova Tarım Gıda Bilimi Dergisi , cilt.32, sa.2, ss.47-60, 2017 (TRDizin)

16. Natural Preservatives: An Alternative for ChemicalPreservative Used in Foods

ERGİNKAYA Z., KONURAY G.
International Scholarly and Scientific Research Innovation , 2017 (Hakemli Dergi)

17. Microbial Assessment of Fenugreek Paste duringStorage and Antimicrobial Effect of Greek Clover Trigonella foenum graecum

ERGİNKAYA Z., KONURAY G.
International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering , 2016 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 25

1. Considerations and Applied Methods of Preserving the Viability of Probiotics during Food Processing and Storage

ÖZTOP K., ERGİNKAYA Z., KONURAY G.
1st International / 11th NationalFood Engineering Congress, 7 - 09 Kasım 2019, (Özet Bildiri)

2. Determination of the Antimicrobial and Antioxidant Effects of Sodom Apple (Calotropis procera) Used in the Production of West African Cheese (WAGASHI)

ERGİNKAYA Z., Mamoudou Anza A., KONURAY G., POLAT S.
1st International / 11th NationalFood Engineering Congress, 7 - 09 Kasım 2019, (Tam Metin Bildiri)

3. The Molecular Imprinting Method: A Rapid and Easy Method for the Detection of Microorganisms in Food

Demir F., ERGİNKAYA Z., KONURAY G.
1st International / 11th NationalFood Engineering Congress, 7 - 09 Kasım 2019, (Özet Bildiri)

4. Assessment of Temperature Levels of Served Dishes in a Hospital Kitchen

Terkuran M., ERGİNKAYA Z., KONURAY G.
3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 Ekim 2018, (Tam Metin Bildiri)

5. Potential use of Bacillus coagulans in Food Industry

KONURAY G., ERGİNKAYA Z.
International Conference on raw materils to processed foods, 11 - 13 Nisan 2018, (Tam Metin Bildiri)

6. Antibacterial effects of microencapsulated probiotic and synbiotics

Harmancı M., Koç G., Mete N., ERGİNKAYA Z., KONURAY G.
31th EFFOST International Conference, 13 - 16 Kasım 2017, (Özet Bildiri)

7. Gıda Biyoteknolojisinde Rhodotorula spp. nin Önemi

KONURAY G., ERGİNKAYA Z.
6. ULUSAL MOLEKÜLER BIYOLOJI ve BIYOTEKNOLOJI KONGRESİ, Türkiye, 5 - 07 Ekim 2017, (Özet Bildiri)

8. Antibacterial effects of microencapsulated probiotic and synbiotics on Escherichia coli

ERGİNKAYA Z., Çayırcı D., Özge T., Er M., KONURAY G.
4th North and East European Congress on Food (NEEFood), 10 - 13 Eylül 2017, (Özet Bildiri)

9. Whey and Lactobacillus casei Shirota effect on carotenoid production of Rhodotorula spp.

KONURAY G., ERGİNKAYA Z.
4th North and East European Congress on Food (NEEFood), 10 - 13 Eylül 2017, (Özet Bildiri)

10. Physicochemical and Microbiological Properties of Kefir, Kefir Yogurt and Chickpea Yogurt

GÜZELER N., ARI E., KONURAY G., ÖZBEK Ç.
19.World Academy of Science, Engineering and Technology Conference, Zürich, İsviçre, 27 - 28 Temmuz 2017, cilt.19, sa.7, ss.2190-2193, (Tam Metin Bildiri)

11. Traditional foods and their importance on tourism sector.

KARACA O. B., KONURAY G., ERGİNKAYA Z.
II. International Conference Tourism Dynamics and Trends., Sevilla, İspanya, 26 - 29 Haziran 2017, ss.562, (Özet Bildiri)

12. Gastronomy tourism and foodborne disease.

KARACA O. B., KONURAY G., ERGİNKAYA Z.
II. International Conference Tourism Dynamics and Trends, Sevilla, İspanya, 26 - 29 Haziran 2017, ss.563-569, (Tam Metin Bildiri)

13. Natural Preservatives: An Alternative for Chemical Preservative Used in Foods

ERGİNKAYA Z., KONURAY G.
19. World Academy of science engineering and technology conference, Lizbon, Portekiz, 16 - 17 Nisan 2017, (Tam Metin Bildiri)

14. Microbial Assessment of Fenugreek Paste during Storage and Antimicrobial Effect of Greek Clover Trigonella foenum graecum

KONURAY G., ERGİNKAYA Z.
ICHNFS 2016 : 18th International Conference on Human Nutrition and Food Sciences, 19 - 20 Aralık 2016, sa.1, (Tam Metin Bildiri)

15. Gıda Kaynaklı Mikroorganizmalar Arası Antimikrobiyal Gen Transferi

KONURAY G., ERGİNKAYA Z.
International Congress on Food of Animal Origin, 10 - 13 Kasım 2016, sa.1

16. Gıda Atıkları Kullanılarak Bazı Mayalar ve Laktik Asit Bakterilerinden Biyosürfektan Elde Edilmesi

Arslan Z., Akgül Ö., KONURAY G., ERGİNKAYA Z.
International Congress on Food of Animal Origin, 10 - 13 Kasım 2016, sa.1 Sürdürülebilir Kalkınma

17. Gıda Atıkları Kullanılarak Bazı Mayalar ve Laktik Asit Bakterilerinden Biyosürfektan Eldesi

Akgül Ö., Aslan Z., KONURAY G., ERGİNKAYA Z.
Uluslararası Hayvansal Gıdalar Kongresi, 10 - 13 Kasım 2016 Sürdürülebilir Kalkınma

18. Inactivation of Escherichia coli O157 H7 by Using Probiotic Cultures Grown in Carrot Juices Fermented Under Different Culture Conditions

KONURAY G., ERGİNKAYA Z.
Innovation in Food Structure Properties and Relations, 26 - 28 Ekim 2016, sa.1

19. Gıda Kaynaklı Mikroorganizmalar Arası Antimikrobiyel Gen Transferi

KONURAY G., ERGİNKAYA Z.
Uluslararası Hayvansal Gıdalar Kongresi “Sektörle İşbirliği”, 10 - 13 Kasım 2016, (Özet Bildiri)

20. Influence of different growth factors on pigment production of Rhodotorula spp.

KONURAY G., ERGİNKAYA Z.
European Biotechnology Conference, Letonya, 5 - 07 Mayıs 2016, cilt.231, (Özet Bildiri) identifier

21. Debaryomyces hansenii?nin Gıdalardaki Önemi Ve Antimikrobiyel Özellikleri

Batman G., ERGİNKAYA Z., KONURAY G.
9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, ss.102, (Tam Metin Bildiri)

22. Debaryomyces Hansenii Nin Gıdalardaki Önemi ve Antimikrobiyel Özellikleri

ERGİNKAYA Z., KONURAY G., Batman G.
9. Gıda Mühendisliği Kongresi, Türkiye, 12 - 14 Kasım 2015

23. Comparison Of Antimicrobial Activitiy Against Some Pathogenic Bacteria Of Bacteriocins Produced By Clinical And Foodborne Enterococci

Alin Bayram T., Uludağ H., Terkuran M., ÜNAL TURHAN E., ERGİNKAYA Z., KONURAY G.
BioMicro World 2015, İspanya, 28 - 30 Ekim 2015

24. Comparison of Antimicrobial Activity Against Some Pathogenic Bacteria of Bacteriocins Producedby Clinical and Foodborne Enterococci

ERGİNKAYA Z., KONURAY G., Batman G.
BioMicroWorld2015, 28 - 30 Ekim 2015

25. Mikroorganizmalar Tarafından Sentezlenen Pigmentlerin Antimikrobiyel ve Antioksidan Özellikleri

KONURAY G., ERGİNKAYA Z.
5. Gıda Güvenliği Kongresi, Türkiye, 7 - 08 Mayıs 2015
Kitaplar 12

1. Traditional Fermented Food Products of Turkey

KONURAY G., ERGİNKAYA Z.
Fermented Food Products, Sankaranarayanan A., Amaresan N., Dhanasekaran D., Editör, Crc Press, Boca Raton, ss.55-66, 2019

2. Traditional Fermented Food Products of Turkey

KONURAY G., ERGİNKAYA Z.
Fermented Food Products, Sankaranarayanan A., Amaresan N., Dhanasekaran D., Editör, Crc Press, Boca Raton, ss.55-66, 2019

3. Traditional Fermented Food Products of Turkey

KONURAY G., ERGİNKAYA Z.
Fermented Food Products, Sankaranarayanan A., Amaresan N., Dhanasekaran D., Editör, CRC, Boca Raton, ss.55-66, 2019

4. Beneficial biofilm applications in food and agricultural industry

Ünal Turhan E., Erginkaya Z., Korukluoğlu M., Konuray G.
Health and Safety Aspectof Food Processing Technologies, Abdul Malik, Zerrin Erginkaya, Hüseyin Erten, Editör, Springer, ss.445-469, 2019

5. Beneficial Biofilm Applications in Food and Agricultural Industry

Ünal Turhan E., Erginkaya Z., Korukluoğlu M., Konuray G.
Health and Safety Aspects of Food Processing Technologies, Abdül Malik,Zerrin Erginkaya,Hüseyin Erten, Editör, Springer, London/Berlin , Berlin, ss.445-469, 2019

6. Assesment of the risk of probiotics in terms of the food safety and human health

Kalkan S., Erginkaya Z., Ünal Turhan E., Konuray G.
Health and Safety Aspectof Food Processing Technologies, Abdul Malik,Zerrin Erginkaya,Hüseyin Erten, Editör, Springer, London/Berlin , Berlin, ss.419-443, 2019

7. Assessment of the Risk of Probioticsin Terms of the Food Safety and HumanHealth

Kalkan S., Erginkaya Z., Ünal Turhan E., Konuray G.
Health and Safety Aspects of Food Processing Technologies, Abdul MALİK, Hüseyin ERTEN, Zerrin ERGİNKAYA, Editör, Springer International Publishing, ss.419-443, 2019

8. Assessment of the Risk of Probiotics in Terms of the Food Safety and Human Health

Kalkan S., Erginkaya Z., Ünal Turhan E., Konuray G.
Health and Safety Aspects of Food Processing Technologies, Abdül Malik, Zerrib Erginkaya, Hüseyin Erten, Editör, Springer, ss.419-443, 2019

9. Antimicrobial Effect of Probiotics, Prebiotics and Synbiotics

Konuray G., Erginkaya Z.
Antimicrobial research: Novel bioknowledge and educational programs, A. Méndez-Vilas, Editör, World Scientific Publishing , Badajoz, ss.213-218, 2017

10. Antimicrobial Effect of Probiotics, Prebiotics and Synbiotics

Konuray G., Erginkaya Z.
Antimicrobial research: Novel bioknowledge and educational programs, , Editör, Formatex Research Center, Badajoz, ss.213-218, 2017

11. Antimicrobial and antioxidant properties of pigments synthesized from microorganisms

Konuray G., Erginkaya Z.
The Battle Against Microbial Pathogens:Basic Science, Technological Advancesand Educational Programs, A. Méndez-Vilas, Editör, World Scientific Publishing , Badajoz, ss.27-33, 2015

12. Antimicrobial and antioxidant properties of pigments synthesized from microorganisms

KONURAY G., ERGİNKAYA Z.
The Battle Against Microbial Pathogens Basic Science Technological Advances and Educational Programs, A. Méndez-Vilas, Editör, Formatex, ss.27-33, 2015
Metrikler

Yayın

55

Yayın (WoS)

10

Yayın (Scopus)

7

Atıf (WoS)

76

H-İndeks (WoS)

2

Atıf (Scopus)

79

H-İndeks (Scopus)

2

Atıf (TrDizin)

1

H-İndeks (TrDizin)

1

Atıf (Diğer Toplam)

17

Proje

7
BM Sürdürülebilir Kalkınma Amaçları