Publications & Works

Publication Network
Articles 8
All (8)
SCI-E, SSCI, AHCI (4)
SCI-E, SSCI, AHCI, ESCI (5)
ESCI (1)
Scopus (4)
TRDizin (2)
Other Publications (1)

1. Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations

BOYACI GÜNDÜZ C. P., ERTEN H.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.4, 2022 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

2. Predominant yeasts in the sourdoughs collected from some parts of Turkey

Boyaci-Gunduz C. P., ERTEN H.
YEAST , vol.37, pp.449-466, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

3. SALGAM POWDER PRODUCTION FROM FERMENTED SALGAM: A TRADITIONAL TURKISH LACTIC ACID BEVERAGE

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.10, no.2, pp.37-47, 2018 (ESCI, Scopus) identifier identifier

4. Acrylamide Contents Of Some Commercial Crackers, Biscuits And Baby Biscuits

BOYACI GÜNDÜZ C. P., BİLGİN A. K., CENGİZ M. F.
ACADEMIC FOOD JOURNAL , vol.15, pp.1-7, 2017 (Peer-Reviewed Journal)

5. Acrylamide Contents of Commonly Consumed Bread Types in Turkey

Gunduz C. P., CENGİZ M. F.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.4, pp.833-841, 2015 (SCI-Expanded, Scopus) identifier identifier

6. Importance of Yeasts and Lactic Acid Bacteria in Food Processing

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., ÇARŞANBA E., Sert S., Bircan S., et al.
FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT , pp.350-377, 2014 (SCI-Expanded) identifier

7. Gıdalarda Akrilamid Risk Değerlendirme Çalışmaları

BOYACI GÜNDÜZ C. P., CENGİZ M. F.
GIDA , vol.37, no.5, pp.287-294, 2012 (TRDizin)

8. Gıdalarda Akrilamid Risk Değerlendirme ÇalışmalarI

BOYACI GÜNDÜZ C. P., CENGİZ M. F.
GIDA , vol.37, pp.287-294, 2012 (TRDizin)
Papers Presented at Peer-Reviewed Scientific Conferences 30

1. Predominant Yeasts in the Sourdoughs Collected from Different Parts of Turkey

BOYACI GÜNDÜZ C. P., ERTEN H.
ISSY35 - The 35th International Specialised Symposium on Yeasts, Antalya, Turkey, 21 - 25 October 2019, (Summary Text)

2. Application of Foodomics in Food Science and Technology.

BOYACI GÜNDÜZ C. P.
Annual Meeting of the Society for Industrial Microbiology and Biotechnology, Washington, Kiribati, 21 - 24 July 2019, (Summary Text)

3. Application of Different Chloride Salt Mixtures for the Production of Naturally Fermented Black Table Olives Obtained From cv. Gemlik

Erdoğan M., AĞIRMAN B., BOYACI GÜNDÜZ C. P., ERTEN H.
2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.100, (Full Text)

4. Evaluation of Chemical, Microbiological and Sensory Properties of Şalgam Produced with Different Salts Mixtures to Reduce Sodium Level

AĞIRMAN B., BOYACI GÜNDÜZ C. P., ERTEN H.
2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.91, (Full Text)

5. A study on the production of powder şalgam

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
2nd Congress on Food Structure & Design, Antalya, Turkey, 26 - 28 October 2016, pp.86, (Full Text)

6. Siyah Havuç Suyundan Su Kefiri Benzeri İçecek Üretimi

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.490, (Full Text)

7. Adana Piyasasından Toplanan Biraların Bileşimi Üzerine Bir Araştırma

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., CABAROĞLU T.
12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.476, (Full Text)

8. Yeasts in sourdough and chickpea fermentations

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
14th International Conress on Yeasts, Awaji Adası, Japan, 11 - 15 September 2016, pp.237, (Full Text)

9. Yeasts Microbiota of Naturally fermented Black Olives Made From Cv. Gemlik Grown in Various Districts of Turkey

ERTEN H., Leventdurur S., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Ghorbal A. B.
ISSY 32, Perugia, Italy, 13 - 17 September 2015, pp.29, (Summary Text)

10. Yeasts Microbiota of Naturally Fermented Black Olives Made From Cv. Gemlik Grown in Various Districts of Turkey

ERTEN H., Leventdurur S., Ghorbal A. B., AĞIRMAN B., BOYACI GÜNDÜZ C. P.
32th International Specialized Symposium on Yeasts, Perugia, Italy, 13 - 17 September 2015, pp.29, (Summary Text)

11. The influence of different yeast inoculum levels on the quality of cider. ISSY 31, 31st International Specialised Symposium on Yeast

ERTEN H., Tangüler H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., CABAROĞLU T.
ISSY 31, Vıpava, Slovenia, 9 - 12 October 2014, pp.1, (Summary Text)

12. Microbiological and physicochemical changes during the different ripening stages of cv. Gemlik for the production of naturally fermented black olives

ERTEN H., Bircan S., Sert S., AĞIRMAN B., BOYACI GÜNDÜZ C. P.
Food Micro, Nantes, France, 1 - 04 September 2014, pp.192, (Summary Text)

13. Microbiological and Physicochemical Changes During the Different Ripening Stages of cv. Gemlik For the Production of Naturally Fermented Black Olives

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Sert S., Bircan S.
FoodMicro 2014, Nantes, France, 1 - 03 September 2014, pp.192, (Full Text)

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

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., CABAROĞLU T.
31th International Specialized Symposium on Yeasts, Vipava, Slovenia, 9 - 12 August 2014, pp.109, (Summary Text)

15. Şalgam Suyu: Bir Laktik Asit Fermantasyonu Ürünü

ERTEN H., Tangüler H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T., SELLİ S.
4. Geleneksel Gıdalae Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.916, (Full Text)

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

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Tanguler H., Sert S., Bircan S., et al.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.275, (Summary Text)

17. Evaluation of Traditional Production of Bulgur

BOYACI GÜNDÜZ C. P., ERTEN H., Kelebek H., Özer S., Kola O., Çetin A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrıd-Struga, Macedonia, 24 - 26 October 2013, pp.46, (Summary Text)

18. Yufka: A Traditional Bread Type in Turkey

BOYACI GÜNDÜZ C. P., ÖZER M. S., KOLA O., KELEBEK H., ÇETİN A. E., Uçar B., et al.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.266, (Full Text)

19. Boza: One of the Oldest Turkish Beverages

KOLA O., ÇETİN A. E., ÖZER M. S., BOYACI GÜNDÜZ C. P., Uçar B., Oruç M., et al.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.275, (Full Text)

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

KELEBEK H., ÇETİN A. E., ÖZER M. S., KOLA O., Uçar B., BOYACI GÜNDÜZ C. P., et al.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.551, (Full Text)

21. Thermal Degradation of Chlorpyrıfos-Ethyl in Tomato Homogenate

CENGIZ M. F., Bilgin A. K., BOYACI GÜNDÜZ C. P.
Eurofoodchem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.450, (Full Text)

22. Acrylamide Contents Of Commercial Baby Biscuits

CENGIZ M. F., BOYACI GÜNDÜZ C. P.
Eurofoodchem XVII, İstanbul, Turkey, 7 - 10 May 2013, pp.418, (Full Text)

23. Akrilamidin Diyet Maruziyetinin Değerlendirilmesi

BOYACI GÜNDÜZ C. P., CENGIZ M. F.
3. Gıda Güvenliği Kongresi, İstanbul, Turkey, 3 - 04 May 2012, pp.63, (Full Text)

24. Dietary Exposure Assessment of Pesticide Residues in Food

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
International Food, Agricultural and Gastronomy Congress, Antalya, Turkey, 15 - 19 February 2012, pp.229, (Full Text)

25. Sera Klimatik Koşullarındaki Değişimin Gıdalardaki Pestisit Kalıntı Düzeylerine Etkileri

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
7.Gıda Mühendisliği Kongresi, Ankara, Turkey, 24 - 26 November 2011, pp.150, (Full Text)

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

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.461, (Full Text)

27. Recent developments on the analyse of acrylamide in complex food matrices

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.558, (Full Text)

28. Arsenic contamination in food products

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.460, (Full Text)

29. New methods for the analysis of melamine in foods

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
The International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.559, (Full Text)

30. Gıdalarda Isıl İşlem Uygulamalarının Tarım İlacı Kalıntılarına Etkileri

CENGIZ M. F., Şık B., Certel M., BOYACI GÜNDÜZ C. P.
2.Gıda Güvenliği Kongresi, İstanbul, Turkey, 9 - 10 December 2010, pp.11, (Full Text)
Books 7

1. Introduction to Yeast Genera Important in Food Biotechnology

ERTEN H., BOYACI GÜNDÜZ C. P., AĞIRMAN B.
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

2. Natural Microflora of Different Types of Foods

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., ÇARŞANBA E., Leventdurur S.
in: Health and Safety Aspects of Food Processing Technologies, Malik A., Erginkaya Z., Erten H., Editor, Springer, pp.51-93, 2019

3. Regional fermented vegetables and fruits in Europe

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Ghorbal A. B.
in: Lactic Acid Fermentation of fruits and vegetables, Paramithiotis, S, Editor, Crc Press, Boca Raton, pp.205-235, 2017

4. Fermentation, Pickling, and Turkish Table Olives

ERTEN H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T.
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

5. Fermentation, Pickling, and Turkish Table Olives

ERTEN H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T.
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

6. Importance of Yeasts and Lactic Acid Bacteria in Food Processing

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., Çarşanba E., Sert S., Bircan S., et al.
in: Food Processing: Strategies for Quality Assessment, Malik, A., Z. Erginkaya, S. Ahmad, H. Erten , Editor, Springer, New York, pp.351-378, 2014

7. Importance of Yeasts and Lactic Acid Bacteria in Food Processing

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., ÇARŞANBA E., SERT S., SEZGİ B., et al.
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
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45

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4

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24

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3

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16

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2

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1

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1

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7

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5

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1
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