Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Birada Bulunan Aroma Maddeleri

GIDA , cilt.35, sa.6, ss.453-460, 2010 (Hakemli Dergi)

Maya Ekstraktı Üretimi

GIDA , cilt.29, sa.6, ss.421-425, 2004 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Maya Metabolizması Sonucu Üretilen Uçucu Organik Bileşiklerin Biyokontrol Açısından Önemi

Türkiye 1. Gıda Mikrobiyolojisi Kongresi, Erzurum, Türkiye, 13 - 16 Eylül 2023, ss.23

The use of Torulaspora delbrueckii yeast for the production of beer

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

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

Elmanın Etil Alkol Fermantasyonunda Değerlendirilmesinde Kullanılan Farklı Ticari Kültür Mayalarının Gelişimi Üzerine Bir Araştırma

1ST International Conference on Environment, Technology and Management (ICETEM), Niğde, Türkiye, 27 - 29 Haziran 2019, cilt.1, ss.765-772

Predominant Yeasts in the Sourdoughs Collected from Different Parts of Turkey

ISSY35 - The 35th International Specialised Symposium on Yeasts, Antalya, Türkiye, 21 - 25 Ekim 2019

Importance of Yarrowia lipolytica for Industrial Applications

The 35th International Specialized Symposium on Yeasts, 21 - 25 Ekim 2019, ss.114

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

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

Molecular Identification of the Predominant Lactic Acid Bacteria in Whole Wheat Sourdough Fermentation

Annual Meeting of the Society for Industrial Microbiology and Biotechnology, Washington, Kiribati, 21 - 24 Temmuz 2019

Off-flavor production by Saccharomycesand non-Saccharomyces wine yeasts

8TH SYMPOSIUM OF THE OENOVITI INTERNATIONAL NETWORK, 13 - 14 Mayıs 2019, ss.55-62

Investigation of Microbial Change During Carrot Fermentation Performed in The Production of Şalgam Juice by Traditional Method

3.International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 Nisan 2019, ss.1381-1391

Beneficial Effects and Functional Aspects of Sourdough Technology

527th International Conference on Environment and Natural Science (ICENS), 16 Ocak 2019

Identification of yeasts in chickpea fermentations

34st International Specialised Symposium on Yeast, 1 - 04 Ekim 2018

IDENTIFICATION OF EPIPHYTIC YEASTS ON APPLE AND LEMONS

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

SINGLE CELL OIL AND CITRIC ACID PRODUCTION USING YARROWIA LIPOLYTICA STRAIN K57

Non-conventional Yeasts: from Basic Research to Application, 15 - 18 Mayıs 2018

Effects of Rye Sourdough Fermentation on Phenolic Components

Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, cilt.1, sa.1, ss.201

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

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

Effects of Rye Sourdough Fermentation on Phenolic Components

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, ss.201

Areation and non-conventional yeasts for wine production

33rd International Specialised Symposium on Yeasts- ISSy33, Cork, İrlanda, 26 - 29 Haziran 2017

A study on the production of powder şalgam

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.86

A Study on the Production of Powder Şalgam

2nd Congress on Food Structure and Design, Antalya, Türkiye, 26 - 28 Ekim 2016

Yeasts in Sourdough and Chickpea Fermentations

14th International Congress on Yeast, Awaji, Japonya, 11 - 15 Eylül 2016

Yeasts in sourdough and chickpea fermentations

14th International Conress on Yeasts, Awaji Adası, Japonya, 11 - 15 Eylül 2016, ss.237

Screening various yarrowia lipolytica strains for microbial lipid and citric acid production

14th International Conress on Yeasts, Awaji Adası, Japonya, 11 - 15 Eylül 2016, ss.223

An aerobic approach to wine production with non-conventional yeasts

38th SASEV/WINETECH CONFERENCE, Dennesig, Güney Afrika, 23 - 25 Ağustos 2016, ss.10

Influence of Lachancea thermotolerans on Wine Fermentation

32th International Specialized Symposium on Yeasts, Perugia, İtalya, 13 - 17 Eylül 2015, ss.240

Atık Bira mayasından maya Ekstraktı üretiminde farklı NaCl Konsantrasyonun Etkisi

II. KOP Bölgesel Kalkınma Sempozyumu, Niğde, Türkiye, 23 - 24 Ekim 2014, ss.139

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

31st International Specialised Symposium on Yeast, Nova Gorica-Vipava, Slovenya, 9 - 12 Ekim 2014, ss.109

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

31th International Specialized Symposium on Yeasts, Vipava, Slovenya, 9 - 12 Ağustos 2014, ss.109

Evaluation of Traditional Production of Bulgur

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrıd-Struga, Makedonya, 24 - 26 Ekim 2013, ss.46

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

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.275

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

The 2nd International Symposium on Traditional Foods From Adriatic to Caucasus, Struga-Ohrid, Makedonya, 24 - 26 Ekim 2013, ss.57

Geleneksel Bir İçeceğimiz: Şalgam Suyu

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.52

The effect of temperature and aeration on ethyl acetate production by Pichia yeasts

European Biotechnology Congress, İstanbul, Türkiye, 28 Eylül - 01 Ekim 2011, cilt.22 identifier

Raki: A Traditional Turkish Distilled Alcoholic Beverage

28th International Specialized Symposium on Yeasts: Metabolic and Bioprocess Engineering for Sustainable Development, Bangkok, Tayland, 15 - 18 Eylül 2010, ss.90

Nohut Mayası Fermantasyonunda Etkili Olan Mikroorganizmalar

The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus?, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.486

The Effect of Black Carrot Size for the Production of Shalgam which is Traditional Turkish Lactic Acid Fermented Beverage

The 1st International Symposium on ?Traditional Foods from Adriatic to Caucasus?, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.1033

The Influence of Various Production Methods on The Composition of Shalgam (Salgam)

3rd International EurıFIR Congress, Viyana, Avusturya, 08 Eylül 2009 - 08 Eylül 2010, ss.174-175

Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation

27th International Specialized Symposium on Yeasts, Paris, Fransa, 26 - 29 Ağustos 2009, ss.86

Boza Fermantasyonu ve Fermantasyonunda Etkili Olan Mikroorganizmalar

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.645-649

Tarhana Üretimi ve Üretiminde Etkili Olan Mikroorganizmalar

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.858-861

Geleneksel Laktik Asit Fermantasyonu Ürünü: Şalgam Suyu ve Üretim Yöntemleri

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.650-654

Şarapta Bozulmaya Neden Olan Mikroorganizmalar

Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, Denizli, Türkiye, 6 - 08 Kasım 2008, ss.421-427

The Effects of Mitochondrial Mutants on Beer Fermentation

XII. International Congress of Bacteriology and Applied Microbiology, İstanbul, Türkiye, 5 - 09 Ağustos 2008, ss.3

The Influence of Different Salt Concentrations on The Production of Yeast Extract by Autolysis

XII. International Congress of Bacteriology and Applied Microbiology, İstanbul, Türkiye, 5 - 09 Ağustos 2008, ss.267

Bioconversiton of Fusel Oil into Isoamyl Acetate by Williopsis satursus var. saturnus

XII. International Congress of Bacteriology and Applied Microbiology, İstanbul, Türkiye, 5 - 09 Ağustos 2008, ss.270

Aljinat Boncuklarında İmmobilize Edilmiş Maya Hücreleriyle Şarap Üretimi

Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.959-962

İmmobilizasyonun Şaraptaki Aroma Maddeleri Üzerine Etkisi

5. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 8 - 10 Kasım 2007, ss.271

Propiyonik Asit Bakterilerinin Endüstride Kullanım Alanları

5. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 8 - 10 Kasım 2007, ss.205-209

Gıdalarda Bulunan Bir Laktik Asit Bakterisi: Weissella

Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.179-182

Propiyonik Asit Bakterileri ve Bakteriyosin Üretimi

Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.249-252

Şarap Üretiminde İmmibilizasyon Uygulamaları

Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.257-260

Biyoteknolojik yollarla esterlerin üretimi

XIV. Ulusal Biyoteknoloji Kongresi, Eskişehir, Türkiye, 31 Ağustos - 02 Eylül 2005, ss.619

Kabuk Maserasyonu İşleminin Narince Üzümünden Elde Edilen Şarapların Bileşimi Üzerine Etkisi

Türkiye V. Bağcılık ve Şarapçılık Sempozyumu, Nevşehir, Türkiye, 5 - 09 Ekim 2002, ss.551-558

The Utilisation of Glucose and Fructose By Aerobic Yeasts

Blacksea and Central Asian Symposium on Food Technology, Ankara, Türkiye, 12 - 16 Ekim 2000, ss.70

Üzüm suyundan elde edilen düşük alkollü içkilerde şeker miktarını azaltma yöntemleri

7. KÜKEM Biyoteknoloji Kongresi, Adana, Türkiye, 16 - 18 Eylül 1991, ss.158

Çukurova'da Gıda Sanayii ve Beslenme Sorunları

I. Tarım Kongresi, Adana, Türkiye, 9 - 11 Ocak 1991, ss.239-292

Kitap & Kitap Bölümleri

Bir Güvenlik Sorunsalı Olarak Gıda Güvenliği

Güvenliği Yeniden Okumak, ARIKAN HARUN, GÖK ALİ, Editör, Yetkin Yayınları, ss.451-473, 2024

Introduction to Yeast Genera Important in Food Biotechnology

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

Rakı Teknolojisi ve Diğer Distile İçkilerin Üretimi

Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editör, Nobel Akademik Yayıncılık, Ankara, ss.471-498, 2020

Bira Üretimi

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

Şarap Teknolojisi

Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin ERTEN, Hidayet SAĞLAM, Editör, Nobel Akademik Yayıncılık, Ankara, ss.429-470, 2020

Sofralık Zeytin Üretimi

Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman Erkmen, Hüseyin Erten, Hidayet Sağlam, Editör, Nobel Akademik Yayıncılık, Ankara, ss.315-346, 2020

Citric Acid Production by Yarrowia lipolytica

Non-conventional Yeasts: from Basic Research to Application, Andriy Sibirny, Editör, Springer, London/Berlin , Basel, ss.91-117, 2019

Citric Acid Production by Yarrowia lipolytica

Non-conventional Yeasts: from Basic Research to Application, Andriy Sibirny, Editör, Springer, ss.91-117, 2019

Natural Microflora of Different Types of Foods

Health and Safety Aspects of Food Processing Technologies, Abdul Malik, Zerrin Erginkaya, Hüseyin Erten, Editör, Springer, ss.51-93, 2019

Natural Microflora of Different Types of Foods

Health and Safety Aspects of Food Processing Technologies, Malik A., Erginkaya Z., Erten H., Editör, Springer, ss.51-93, 2019

Molecular characterization and technological properties of wine

BIO Web of Conferences 9, 40TH WORLD CONGRESS OF VINE AND WINE, Aurand J.M., Editör, Edp Science Publishers, Sofya, ss.2-17, 2017

Regional fermented vegetables and fruits in Europe

Lactic Acid Fermentation of fruits and vegetables, Paramithiotis, S, Editör, Crc Press, Boca Raton, ss.205-235, 2017

Regional Fermented vegetables and Fruits in Europe

Lactic Acid Fermentation of Fruit and Vegetables, Paramithiotis Spiros, Editör, CRC Press Taylor and Francis Group, Boca Raton, ss.205-235, 2017

Use of Genetic Engineering: Benefits and Health Concerns

Handbook of Vegetable Preservation and Processing, Y. H. HUI and E. O. EVRANUZ, Editör, Crc Press, Londra, ss.81-112, 2016

Shalgam (Şalgam): A Traditional Turkish Lactic-Acid-Fermented Beverage Based on Black Carrot

Handbook of Vegetable Preservation and Processing, Evranuz E.Ö., Hui Y.H., Bingöl G., Erten H., Flores M.E.J., Editör, Crc Press, Boca Raton, ss.841-849, 2016

Fermente Bitkisel ürünler

Gıda Biyoteknolojisi, Necla ARAN, Editör, NOBEL Akademik Yayıncılık, Ankara, ss.244-274, 2016

Shalgam (Şalgam): A Traditional Turkish Lactic Acid Fermented Beverage Based on Black Carrot

Handbook of Vegetable Preservation and Processing, Evranuz, E.Ö., Y.H. Hui, Y.H., H. Erten, G. Bingöl, M.E.J. Flores, J.S. Sidhu , Editör, CRC Press Taylor and Francis Group, Boca Raton, ss.841-852, 2016

Fermentation, Pickling, and Turkish Table Olives

Handbook of Vegetable Preservation and Processing, HUI Y. H., ÖZGÜL EVRANUZ E., BINGÖL G., ERTEN H., JARAMILLO-FLORES M. E., Editör, Crc Press Taylor&Francis Group Science Publishers, Boca Raton, ss.209-224, 2016

Regional Fermented Vegetables and Fruits in Europe

Lactic Acid Fermentation of Fruits and Vegetables, Paramithiotis Spiros, Editör, CRC Press, Boca Raton, ss.205-235, 2016

Fermentation, Pickling and Turkish Table Olives

Handbook of Vegetable Preservation and Processing, Y.H. Hui, E.Ö. Evranuz, Editör, CRC Press Taylor & Francis Group, ss.209, 2015

Fermentation, Pickling, and Turkish Table Olives

Handbook of Vegetable Preservation and Processing Second Edition, Y.H. Hui, E.O. Evranuz, H. Erten, G. Bingöl, M.E.J. Flores, Editör, CRC PRESS, Boca Raton, ss.209-230, 2015

Fermentation, Pickling and Turkish Table Olives

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

Food Processing: Strategies for Quality Assessment, Malik, A., Z. Erginkaya, S. Ahmad, H. Erten , Editör, Springer, New York, ss.351-378, 2014

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

Food Processing Strategies for Quality Assessment A Broad Perspective, Abdul Malik, Zerrin Erginkaya, Saghir Ahmad, Hüseyin Erten , Editör, Springer Science+Business Media, ss.351-378, 2014

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

Food Processing Strategies for Quality, Malik, Ahmet., Erginkaya Zerrin, Ahmad S.aghir, Erten Hüseyin, Editör, Springer, New-York, ss.351-378, 2014

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

Food Processing Strategies for Quality Assesment, Malik Abdul,Erginkaya Zerrin,Ahmad Saghir,Erten Hüseyin, Editör, Springer, London/Berlin , New York, ss.351-378, 2014

Shalgam (Şalgam)

Handbook of Plant-based Fermented Foods and Beverages, Hui Y.H., Evranuz E.Ö., Editör, Crc Press Taylor & Francis Group, Bota Racon, ss.657-664, 2012

Fermente Bitkisel Ürünler

Gıda Biyoteknolojisi, Aran N., Editör, Nobel Yayın Yetkin Basım Yayım Ve Dağıtım, Ankara, ss.241-277, 2010

Metrikler

Yayın

261

Atıf (WoS)

1532

H-İndeks (WoS)

24

Atıf (Scopus)

1601

H-İndeks (Scopus)

24

Atıf (TrDizin)

5

H-İndeks (TrDizin)

1

Proje

55

Açık Erişim

17
BM Sürdürülebilir Kalkınma Amaçları