Yayınlar & Eserler

Yayın Ağı
SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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 , cilt.46, sa.4, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Predominant yeasts in the sourdoughs collected from some parts of Turkey

Boyaci-Gunduz C. P., ERTEN H.
YEAST , cilt.37, ss.449-466, 2020 (SCI-Expanded) identifier identifier identifier

Acrylamide Contents of Commonly Consumed Bread Types in Turkey

Gunduz C. P., CENGİZ M. F.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.18, sa.4, ss.833-841, 2015 (SCI-Expanded) identifier identifier

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 , ss.350-377, 2014 (SCI-Expanded) identifier
Diğer Dergilerde Yayınlanan Makaleler

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 , cilt.10, sa.2, ss.37-47, 2018 (ESCI) identifier identifier

Acrylamide Contents Of Some Commercial Crackers, Biscuits And Baby Biscuits

BOYACI GÜNDÜZ C. P., BİLGİN A. K., CENGİZ M. F.
ACADEMIC FOOD JOURNAL , cilt.15, ss.1-7, 2017 (Hakemli Dergi)

Gıdalarda Akrilamid Risk Değerlendirme Çalışmaları

BOYACI GÜNDÜZ C. P., CENGİZ M. F.
GIDA , cilt.37, sa.5, ss.287-294, 2012 (Hakemli Dergi)

Gıdalarda Akrilamid Risk Değerlendirme ÇalışmalarI

BOYACI GÜNDÜZ C. P., CENGİZ M. F.
GIDA , cilt.37, ss.287-294, 2012 (Hakemli Dergi)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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, Türkiye, 21 - 25 Ekim 2019

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 Temmuz 2019

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, Türkiye, 26 - 28 Ekim 2016, ss.100

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, Türkiye, 26 - 28 Ekim 2016, ss.91

A study on the production of powder şalgam

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.86

Siyah Havuç Suyundan Su Kefiri Benzeri İçecek Üretimi

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.490

Adana Piyasasından Toplanan Biraların Bileşimi Üzerine Bir Araştırma

ERTEN H., AĞIRMAN B., BOYACI GÜNDÜZ C. P., CABAROĞLU T.
12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.476

Yeasts in sourdough and chickpea fermentations

BOYACI GÜNDÜZ C. P., AĞIRMAN B., ERTEN H.
14th International Conress on Yeasts, Awaji Adası, Japonya, 11 - 15 Eylül 2016, ss.237

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, İtalya, 13 - 17 Eylül 2015, ss.29

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, İtalya, 13 - 17 Eylül 2015, ss.29

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, Slovenya, 9 - 12 Ekim 2014, ss.1

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, Fransa, 1 - 04 Eylül 2014, ss.192

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, Fransa, 1 - 03 Eylül 2014, ss.192

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, Slovenya, 9 - 12 Ağustos 2014, ss.109

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, Türkiye, 17 - 19 Nisan 2014, ss.916

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, Makedonya, 24 - 26 Ekim 2013, ss.275

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, Makedonya, 24 - 26 Ekim 2013, ss.46

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, Makedonya, 24 - 26 Ekim 2013, ss.266

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, Makedonya, 24 - 26 Ekim 2013, ss.275

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, Makedonya, 24 - 26 Ekim 2013, ss.551

Thermal Degradation of Chlorpyrıfos-Ethyl in Tomato Homogenate

CENGIZ M. F., Bilgin A. K., BOYACI GÜNDÜZ C. P.
Eurofoodchem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013, ss.450

Acrylamide Contents Of Commercial Baby Biscuits

CENGIZ M. F., BOYACI GÜNDÜZ C. P.
Eurofoodchem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013, ss.418

Akrilamidin Diyet Maruziyetinin Değerlendirilmesi

BOYACI GÜNDÜZ C. P., CENGIZ M. F.
3. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 3 - 04 Mayıs 2012, ss.63

Dietary Exposure Assessment of Pesticide Residues in Food

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
International Food, Agricultural and Gastronomy Congress, Antalya, Türkiye, 15 - 19 Şubat 2012, ss.229

Sera Klimatik Koşullarındaki Değişimin Gıdalardaki Pestisit Kalıntı Düzeylerine Etkileri

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
7.Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, ss.150

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, Türkiye, 26 - 29 Mayıs 2011, ss.461

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, Türkiye, 26 - 29 Mayıs 2011, ss.558

Arsenic contamination in food products

CENGIZ M. F., Certel M., BOYACI GÜNDÜZ C. P.
The International Food Congress Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.460

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, Türkiye, 26 - 29 Mayıs 2011, ss.559

Gıdalarda Isıl İşlem Uygulamalarının Tarım İlacı Kalıntılarına Etkileri

CENGIZ M. F., Şık B., Certel M., BOYACI GÜNDÜZ C. P.
2.Gıda Güvenliği Kongresi, İstanbul, Türkiye, 9 - 10 Aralık 2010, ss.11
Kitap & Kitap Bölümleri

Introduction to Yeast Genera Important in Food Biotechnology

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

Natural Microflora of Different Types of Foods

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

Regional fermented vegetables and fruits in Europe

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

Fermentation, Pickling, and Turkish Table Olives

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

Fermentation, Pickling, and Turkish Table Olives

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

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, 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

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

Yayın

45

Atıf (WoS)

24

H-İndeks (WoS)

3

Atıf (Scopus)

16

H-İndeks (Scopus)

2

Atıf (TrDizin)

1

H-İndeks (TrDizin)

1

Atıf (Diğer Toplam)

7

Proje

5

Fikri Mülkiyet

1
BM Sürdürülebilir Kalkınma Amaçları