Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

SPECIAL DAY MEALS OF YÖRÜK CUISINE: A CULTURE RESEARCH IN ADANA AND MERSIN REGIONS OF TURKEY

Silk Road International Scientific Research Conference, Lankaran, Azerbaycan, 08 Aralık 2022, ss.594-605

Adana İlinde Arap Yemek Kültürü Üzerine Bir Değerlendirme

The Third International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, Mersin, Türkiye, 26 - 28 Eylül 2019, ss.652-660

Effects of Using of Proteolytic and Lipolytic Enzyme on Some Properties of White Cheeses.

The International Conference on Raw Materials to Processed Foods (RPFoods 2018), Antalya, Türkiye, 11 - 13 Nisan 2018, ss.190

Skin ripening cheese:Turkish Tulum Cheese.

The International Conference on Raw Materials to Processed Foods (RPFoods 2018), Antalya, Türkiye, 11 - 13 Nisan 2018, ss.148-152

New Concept in Packaging: Whey Protein Edible Films

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.193

Probiotic Set Yogurts Fortified with Fiber-Rich Persimmon and Apple Powders at Different Fat Ratios.

The International Conference on Raw Materials to Processed Foods (RPFoods 2018), Antalya, Türkiye, 11 - 13 Nisan 2018, ss.67-79

Some Artisanal Cheeses in Turkey: Karataş District.

The International Conference on Raw Materials to Processed Foods (RPFoods 2018), Antalya, Türkiye, 11 - 13 Nisan 2018, ss.229

Adana da Çay ve Kahve Çeşitlerinin Tüketimi Üzerine Bir Araştırma

The First International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, Mersin, Türkiye, 28 - 30 Eylül 2017, ss.1345-1356

ADANA'DA ÇAY VE KAHVE ÇEŞİTLERİNİN TÜKETİMİ ÜZERİNE BİR ARAŞTIRMA

The First International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, Mersin, Türkiye, 28 - 30 Eylül 2017, ss.1345-1356

Adana Uluslararası Portakal Çiçeği Karnavalı'nın Kente Katkılarına İlişkin Paydaş Değerlendirmesi

The First International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, Mersin, Türkiye, 28 - 30 Eylül 2017, ss.898-905

The Biotechnological Utilization Facilities of Dairy Industry Waste: Whey

4th North and East European Congress on Food, Kaunas, Litvanya, 10 - 13 Eylül 2017, ss.73

Effects of different stabilizers on physicochemical and sensory properties of yogurt ice cream

4th North and East European Congress on Food (NEEFood 2017)., Kaunas, Litvanya, 10 - 13 Eylül 2017, ss.113

The biotechnological utilization facilities of dairy industry waste: Whey.

4th North and East European Congress on Food (NEEFood 2017), Kaunas, Litvanya, 10 - 13 Eylül 2017, ss.73

Cereal based fermented dairy beverage of West Africa: Déguê.

4th North and East European Congress on Food, Kaunas, Litvanya, 10 - 13 Eylül 2017, ss.72

Cereal based fermented daıry beverage of West Afrıca: Déguê

4th North and East European Congress on Food (NEEFood), 10 - 13 Eylül 2017

Traditional foods and their importance on tourism sector.

II. International Conference Tourism Dynamics and Trends., Sevilla, İspanya, 26 - 29 Haziran 2017, ss.562

Gastronomy tourism and foodborne disease.

II. International Conference Tourism Dynamics and Trends, Sevilla, İspanya, 26 - 29 Haziran 2017, ss.563-569

A Framework on Vulnerability Analyses of South East Asian Countries on Goat Husbandry to Climate Change and Food Security.

1st International Conference on Tropical Animal Science and Production (TASP 2016), Bangkok, Tayland, 26 - 29 Temmuz 2016, cilt.2, ss.189-193 Sürdürülebilir Kalkınma

Changes in Composition of Awassi and Saanen Colostrum During Postpartum.

1st International Conference on Tropical Animal Science and Production (TASP 2016), Bangkok, Tayland, 26 - 29 Temmuz 2016, cilt.2, ss.335-338

Overview of The Turkish Dairy Sector

4th International Agriculture and Food Conference, Elenite, Bulgaristan, 20 - 24 Haziran 2016, ss.3

Traditional Dairy Products in Hatay Province.

4th International Agriculture and Food Conference, Elenite, Bulgaristan, 20 - 24 Haziran 2016, ss.2

Dairy Goat Products of East Mediterranean Region of Turkey: Künefe and Sünme Cheeses.

The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Bucharest, "Agriculture for Life, Life for Agriculture", Bucharest, Romanya, 9 - 11 Haziran 2016, ss.103

INCLUSION OF LOCAL FOODS AT MENUS OF HOTELS ANDRESTAURANTS OPERATING IN ADANA AND MERSİN

International Tourism and Hospitality Management Conference, SARAYBOSNA, Bosna-Hersek, 30 Eylül - 04 Ekim 2015

Effect of Ripening Temperatures and Microbial Enzymes on Proteolysis in White Pickled Cheese

The3. İnternational Symposium on "Traditional Foods from Adriatic to Caucasus", 1 - 04 Ekim 2015

Effect of ripening temparatures and microbial enzymes on proteolysis in White Pickled Cheese

The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus", Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.183

The Traditional Cheeses Produced from Ewe?s Milk in Southeast Anatolia Region of Turkey.

The 3rd International Symposium on ?Traditional Foods from Adriatic to Caucasus?, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.195

Inclusion of Local Foods at Menus of Hotels and Restaurants Operating in Adana and Mersin

ITHMC- International Tourism and Hospitality Management Conference, Sarajevo, Bosna-Hersek, 30 Eylül - 04 Ekim 2015, ss.54

Production of persimmon and apple fibers and determination of addition rate and shelf life in probiotic set yogurt production

The 3. International Symposium on"Traditional Foods from Adriatic to Caucasus", Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.269

Geopraphical Indication in Turkey.

The 3rd International Symposium on ?Traditional Foods from Adriatic to Caucasus?, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.543

Changes in Composition of Ewe Colostrum During Seven Days Postpartum

Balkan Agricultural Congress (AGRIBALKAN), Edirne, Türkiye, 8 - 11 Eylül 2014, ss.334

Effect of Commercial Lipase and Protease Enzymes from Microbiological Sources on Properties of White Cheese.

Balkan Agricultural Congress (AGRIBALKAN), Edirne, Türkiye, 8 - 11 Eylül 2014, ss.540

Changes in Composition of Goat Colostrum During Fifteen Days Postpartum

Balkan Agricultural Congress (AGRIBALKAN), Edirne, Türkiye, 8 - 11 Eylül 2014, ss.566

Traditional Fermented Milk Products in Turkey

Balkan Agricultural Congress (AGRIBALKAN), Edirne, Türkiye, 8 - 11 Eylül 2014, ss.569

Çukurova Bölgesi Süt ve Süt Ürünleri Tüketim Alışkanlıklarının Değerlendirilmesi

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu., Denizli, Türkiye, 15 - 16 Kasım 2012, ss.85

Cheese production by adding lyophilized tomatoes

. 4th International Congress on Food and Nutrition together with 3rd Safe Consortium International Congress on Food Safety, İstanbul, Türkiye, 12 - 14 Ekim 2011, ss.105

Apple flavored and carbonated whey beverage production.

4th International Congress on Food and Nutrition together with 3rd Safe Consortium International Congress on Food Safety,, İstanbul, Türkiye, 12 - 14 Ekim 2011, ss.156

Characterization of Proteolysis and Volatile Compounds of Comlek Cheese Sold in Central Anatolia.

Novel Approaches in Food Industry. International Food Congress, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.770

Traditional Cheese Types in the Mediterranean Region of Turkey.

11th Egyptian Conference for Dairy Science and Technology, Cairo, Mısır, 1 - 03 Kasım 2010, ss.133-143

Types of Yoghurt and Yoghurt Base-Products in the Mediterranean Region of Turkey.

11th Egyptian Conference of Dairy Science and Technology,, Cairo, Mısır, 1 - 03 Kasım 2010, ss.357-366

Traditional Production Method and Properties of Kırşehir Comlek Cheese.

The 1st International Symposium on Traditional Foods from Adriatic to Caucasus,, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.296-298

Traditional Dairy Goat Products Produced in the Mediterranean Region of Turkey

. XVII. International Congress of Mediterranean Federation of Health and Production of Ruminants., Perugia, İtalya, 29 Mayıs 2009 - 30 Mayıs 2010, ss.11-15

Hatay Ezme Peynirinin Bazı Kalite Özellikleri

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.153-157

Hatay Dil Peynirinin Bazı Kalite Özellikleri

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.734-738

Çukurova Bölgesi Peynirlerinin Üretim Yöntemleri ve Bileşim Özellikleri

Süt ve Süt Ürünleri Sempozyumu, Denizli, Türkiye, 21 - 23 Mayıs 2009, ss.95

Hatay Künefe Peynirinin Yapılışı ve Özellikleri.

Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.745-748

Present Situation of Goat Production Sector and Some Typical Dairy Cheeses in Turkey.

Third Joint Meeting of the Network of Universities and Research Institutions of Animal Science of the South Eastern Europen Countries, Thessaloniki, Yunanistan, 10 - 12 Şubat 2007, ss.120-125

The Importance of Geographical Indications and the Cheeses with Geographical Certificated in Balkans and EU Countries.

The 3rd International Symposium on ?Traditional Foods from Adriatic to Caucasus?, Sarajevo, Bosna-Hersek, 01 Ekim 2005 - 04 Ekim 2015, ss.189

Yozgat Yöresinde Üretilen Küp (Çanak) Peynirlerinin Yapım Tekniği ve Özellikleri

Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 23 - 24 Eylül 2004, ss.247-249

Hatay Sünme Peynirinin Yapılışı, Kimyasal ve Duyusal Özellikleri

Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 23 - 24 Eylül 2004, ss.236-241

Çökelek Peyniri ve Çökelek Kullanılarak Yapılan Bazı Yöresel Peynir Çeşitleri

Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 23 - 24 Eylül 2004, ss.242-246

Peynirde Olgunlaşmayı Saptamada Uygulanan Analiz Yöntemleri.

Süt Endüstrisinde Yeni Eğilimler Sempozyumu (SEYES 2003), İzmir, Türkiye, 22 - 23 Mayıs 2003, ss.381-386

Salamura Peynirlerde Tuzlamanın Mikrobiyolojik Biyokimyasal ve Fiziksel Etkileri

Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, Türkiye, 22 - 23 Mayıs 2003, ss.341-346

Lipolitik Enzim (Piccantase A) Kullanımının Yoğurtların Bazı Kalite Kriterleri Üzerine Etkileri.

Süt Mikrobiyolojisi ve Katkı Maddeleri VI. Süt ve Süt ürünleri Sempozyumu Tebliğler Kitabı, Tekirdağ, Türkiye, 21 - 22 Mayıs 2000, ss.450-457

Kitap & Kitap Bölümleri

New Concept in Packaging: Milk Protein Edible Films

Health and Safety Aspects of Food Processing Technologies, Malik, A., Erginkaya, Z., Erten. H., Editör, Springer, London/Berlin , Berlin, ss.537-567, 2019

Traditional Cheeses of Mediterranean Region in Turkey

Traditional Cheeses from Selected Regions in Asia, Europe, and South America, Oluk., C.Karaca, O.B., , Editör, Bentham Science Publishers On The Internet, New York, ss.307-336, 2019

Hatay: Antakya Künefesi.

Bir Yerin Tabaktaki Kimliği, Melahat Yıldırım Saçılık, Samet Çevik, Editör, Detay Yayıncılık, Ankara, ss.217-227, 2019

Traditional Cheeses of Mediterranean Region, Turkey.

Traditional Cheeses from Selected Regions in Asia, Europe, and South America. Current Developments in Food and Nutrition Research (Volume 1)., Celile Aylin Oluk, Oya Berkay KARACA, Editör, Bentham Science Publishers Pte. Ltd., ss.307-335, 2019

Brazilian Traditional Cheeses

Traditional Cheeses from Selected Regions in Asia, Europe, and South America. Current Developments in Food and Nutrition Research (Volume 1)., Celile Aylin OLUK, Oya BeRkay KARACA, Editör, Bentham Science Publishers Pte. Ltd., ss.84-129, 2019

New Concept in Packaging: Milk Protein Edible Films.

Health and Safety Aspects of Food Processing Technologies,, Abdul Malik, Zerrin Erginkaya, Hüseyin Erten, Editör, Springer, ss.537-565, 2019

The current approaches and challenges of biopreservation.

Food Safety & Preservation, Grumezescu A.M., Holban, A.M, Editör, Elsevier Science, Oxford/Amsterdam , London, ss.565-597, 2018

The current approaches and challenges of biopreservation

Food Safety Preservation. Modern Biological Approaches to Improving Consumer Health, Alexandru Mihai Grumezescu and Alina Maria Holban, Editör, Elsevier, London, ss.565-597, 2018

Functional food ingredients and nutraceuticals, Milk proteins as Nutraceuticals Nanoscience and Food Industry

NanoScience in Food Chemistry as nutraceuticals, Alexandru Mihai Grumezescu, Editör, Elsevier, London, ss.715-759, 2016

Diğer Yayınlar

Metrikler

Yayın

141

Atıf (WoS)

427

H-İndeks (WoS)

9

Atıf (Scopus)

470

H-İndeks (Scopus)

9

Proje

14
BM Sürdürülebilir Kalkınma Amaçları