Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings

Predominant Yeasts in the Sourdoughs Collected from Different Parts of Turkey

ISSY35 - The 35th International Specialised Symposium on Yeasts, Antalya, Turkey, 21 - 25 October 2019

Application of Foodomics in Food Science and Technology.

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

A study on the production of powder şalgam

2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.86

Yeasts in sourdough and chickpea fermentations

14th International Conress on Yeasts, Awaji Adası, Japan, 11 - 15 September 2016, pp.237

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

31th International Specialized Symposium on Yeasts, Vipava, Slovenia, 9 - 12 August 2014, pp.109

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

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.275

Evaluation of Traditional Production of Bulgur

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrıd-Struga, Macedonia, 24 - 26 October 2013, pp.46

Yufka: A Traditional Bread Type in Turkey

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.266

Boza: One of the Oldest Turkish Beverages

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.275

Phenolic Composition and Antioxidant Properties Of Shalgam: Traditional Beverage From Southern Turkey's Cities

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.551

Acrylamide Contents Of Commercial Baby Biscuits

Eurofoodchem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.418

Akrilamidin Diyet Maruziyetinin Değerlendirilmesi

3. Gıda Güvenliği Kongresi, İstanbul, Turkey, 3 - 04 May 2012, pp.63

Dietary Exposure Assessment of Pesticide Residues in Food

International Food, Agricultural and Gastronomy Congress, Antalya, Turkey, 15 - 19 February 2012, pp.229

Effectiveness of the post-harvest culinary application on the reduction of pesticide residues

The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.461

Recent developments on the analyse of acrylamide in complex food matrices

The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.558

Arsenic contamination in food products

The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.460

New methods for the analysis of melamine in foods

The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.559

Books & Book Chapters

Introduction to Yeast Genera Important in Food Biotechnology

in: An Introduction to Microorganisms, Qiang-Sheng Wu, Ying-Ning Zou, Fei Zhang, Bo Shu, Editor, Nova Science Publishers, Inc., New York, pp.33-101, 2021

Natural Microflora of Different Types of Foods

in: Health and Safety Aspects of Food Processing Technologies, Malik A., Erginkaya Z., Erten H., Editor, Springer, pp.51-93, 2019

Regional fermented vegetables and fruits in Europe

in: Lactic Acid Fermentation of fruits and vegetables, Paramithiotis, S, Editor, Crc Press, Boca Raton, pp.205-235, 2017

Fermentation, Pickling, and Turkish Table Olives

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

Fermentation, Pickling, and Turkish Table Olives

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

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

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

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

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

Metrics

Publication

45

Citation (WoS)

24

H-Index (WoS)

3

Citation (Scopus)

16

H-Index (Scopus)

2

Citiation (TrDizin)

1

H-Index (TrDizin)

1

Project

5
UN Sustainable Development Goals