Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Predominant Yeasts in the Sourdoughs Collected from Different Parts of Turkey

ISSY35 - The 35th International Specialised Symposium on Yeasts, Antalya, Türkiye, 21 - 25 Ekim 2019

Application of Foodomics in Food Science and Technology.

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

A study on the production of powder şalgam

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.86

Yeasts in sourdough and chickpea fermentations

14th International Conress on Yeasts, Awaji Adası, Japonya, 11 - 15 Eylül 2016, ss.237

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

31th International Specialized Symposium on Yeasts, Vipava, Slovenya, 9 - 12 Ağustos 2014, ss.109

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

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

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

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

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

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.551

Acrylamide Contents Of Commercial Baby Biscuits

Eurofoodchem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013, ss.418

Akrilamidin Diyet Maruziyetinin Değerlendirilmesi

3. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 3 - 04 Mayıs 2012, ss.63

Dietary Exposure Assessment of Pesticide Residues in Food

International Food, Agricultural and Gastronomy Congress, Antalya, Türkiye, 15 - 19 Şubat 2012, ss.229

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

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

The International Food Congress Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.558

Arsenic contamination in food products

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

The International Food Congress Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.559

Kitap & Kitap Bölümleri

Introduction to Yeast Genera Important in Food Biotechnology

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

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

Lactic Acid Fermentation of fruits and vegetables, Paramithiotis, S, Editör, Crc Press, Boca Raton, ss.205-235, 2017

Fermentation, Pickling, and Turkish Table Olives

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

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

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

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

Proje

5
BM Sürdürülebilir Kalkınma Amaçları