Published journal articles indexed by SCI, SSCI, and AHCI
Articles Published in Other Journals
Acrylamide Contents Of Some Commercial Crackers, Biscuits And Baby Biscuits
ACADEMIC FOOD JOURNAL
, vol.15, pp.1-7, 2017 (Peer-Reviewed Journal)
Gıdalarda Akrilamid Risk Değerlendirme Çalışmaları
GIDA
, vol.37, no.5, pp.287-294, 2012 (Peer-Reviewed Journal)
Gıdalarda Akrilamid Risk Değerlendirme ÇalışmalarI
GIDA
, vol.37, pp.287-294, 2012 (Peer-Reviewed Journal)
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
Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik
2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.100
Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level
2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.91
A study on the production of powder şalgam
2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.86
Siyah Havuç Suyundan Su Kefiri Benzeri İçecek Üretimi
12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.490
Adana Piyasasından Toplanan Biraların Bileşimi Üzerine Bir Araştırma
12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.476
Yeasts in sourdough and chickpea fermentations
14th International Conress on Yeasts, Awaji Adası, Japan, 11 - 15 September 2016, pp.237
Yeasts Microbiota of Naturally fermented Black Olives Made From Cv. Gemlik Grown in Various Districts of Turkey
ISSY 32, Perugia, Italy, 13 - 17 September 2015, pp.29
Yeasts Microbiota of Naturally Fermented Black Olives Made From Cv. Gemlik Grown in Various Districts of Turkey
32th International Specialized Symposium on Yeasts, Perugia, Italy, 13 - 17 September 2015, pp.29
The influence of different yeast inoculum levels on the quality of cider. ISSY 31, 31st International Specialised Symposium on Yeast
ISSY 31, Vıpava, Slovenia, 9 - 12 October 2014, pp.1
Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives
Food Micro, Nantes, France, 1 - 04 September 2014, pp.192
Microbiological and Physicochemical Changes During the Different Ripening Stages of cv. Gemlik For the Production of Naturally Fermented Black Olives
FoodMicro 2014, Nantes, France, 1 - 03 September 2014, pp.192
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 Suyu: Bir Laktik Asit Fermantasyonu Ürünü
4. Geleneksel Gıdalae Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.916
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
Thermal Degradation of Chlorpyrıfos-Ethyl in Tomato Homogenate
Eurofoodchem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.450
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
Sera Klimatik Koşullarındaki Değişimin Gıdalardaki Pestisit Kalıntı Düzeylerine Etkileri
7.Gıda Mühendisliği Kongresi, Ankara, Turkey, 24 - 26 November 2011, pp.150
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
Gıdalarda Isıl İşlem Uygulamalarının Tarım İlacı Kalıntılarına Etkileri
2.Gıda Güvenliği Kongresi, İstanbul, Turkey, 9 - 10 December 2010, pp.11
Books & Book Chapters
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
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