Yayınlar & Eserler

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

Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area

Garofalo G., Taşpınar T., Larini I., Felis G. E., Busetta G., Settanni L., et al.
FOOD RESEARCH INTERNATIONAL , cilt.115696, ss.1-10, 2025 (SCI-Expanded)

Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba

Yazici G. N., TAŞPINAR T., BİNOKAY H., AĞÇAM E., AĞIRMAN B., ÖZER M. S.
Journal of Food Measurement and Characterization , 2025 (SCI-Expanded) identifier

Description of “Ovino Belmontese”, a new semisoft sheep’s milk cheese processed using “Italico” cheese technology

Gaglio R., Garofalo G., Taşpınar T., Busetta G., Barbera M., Sutera A. M., et al.
FOOD BIOSCIENCE , cilt.104450, ss.1-30, 2024 (SCI-Expanded)

Description of Ewiss cheese, a new ewe's milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects.

Garofalo G., Taspinar T., Busetta G., Mastrangelo S., Portolano B., Sardina M. T., et al.
Journal of dairy science , 2024 (SCI-Expanded) Creative Commons License identifier

Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach

Yazıcı G. N., Taşpınar T., Binokay H., Dağsuyu C., Kokangül A., Özer M. S.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.1, sa.1, ss.1, 2023 (SCI-Expanded)

Bioactivity, volatile profile, and physicochemical properties of set-type yogurt enriched with European cranberrybush (Viburnum opulus L.) juice during storage

TAŞPINAR T., GÜVEN M., AĞÇAM E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.1, 2022 (SCI-Expanded) identifier identifier

Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics

Gueven M., Kalender M., Taşpınar T.
FOODS , cilt.7, sa.7, 2018 (SCI-Expanded) identifier identifier identifier
Diğer Dergilerde Yayınlanan Makaleler

An Overview of Plant-based Milk Alternatives

Yazıcı G. N., Taşpınar T., Güven M., Özer M. S.
Turkish Journal of Agriculture - Food Science and Technology , cilt.11, sa.3, ss.587-602, 2023 (Hakemli Dergi)

Farklı Stabilizör Kullanımının Yoğurt Dondurmalarının Kalite Özellikleri Üzerine Etkisi

GÜVEN M., KALENDER M., TAŞPINAR T.
Çukurova Tarım ve Gıda Bilimleri , cilt.32, sa.2, ss.37-46, 2017 (Hakemli Dergi)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Evaluating the potential of using plant-based milk alternatives in cake production: A review

YAZICI G. N., TAŞPINAR T., ÖZER M. S.
The 5th International Electronic Conference on Foods: The Future of Technology, Sustainability, and Nutrition in the Food Domain, 28 - 30 Ekim 2024

The Potential Use of Synbiotic Combinations in Bread—A Review

Yazıcı G. N., Özoğlu Ö., Taşpınar T., Yılmaz I., Özer M. S.
The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, cilt.26, sa.1, ss.1

The potential use of synbiotic combinations in cereal-based solid food products- A review

Yazici G. N., Özoğlu Ö., Taşpınar T., Yilmaz I., Özer M. S.
The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, Adana, Türkiye, 15 - 30 Ekim 2023, ss.1-7

Application of Inulin in Pasta: The Influence on Technological, Nutritional Properties, and Human Health—A Review

Yazıcı G. N., Taşpınar T., Yılmaz I., Özer M. S.
The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, ss.1 Sürdürülebilir Kalkınma

Evaluation the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production

Taşpınar T., Yazıcı G. N., Güven M.
The 4th International Electronic Conference on Foods Focus on Sustainable Food Systems: Current Trends and Advances, 15 - 30 Ekim 2023, ss.1-6

Yoğurt Bileşiminin Zenginleştirilmesine Yönelik Genel Bir Bakış

Taşpınar T., Yazıcı G. N., Güven M.
Türkiye 14. Gıda Kongresi, 19 - 21 Ekim 2022, ss.195-199

Laktoz İntoleransına Sahip Tüketicilere Yönelik Laktozsuz Gıda Üretim Yöntemleri ve Güncel Yaklaşımlar

Yazıcı G. N., Taşpınar T., Özer M. S., Güven M.
Türkiye 14.Gıda Kongresi, 19 - 21 Ekim 2022, ss.200-207

General Perspective and Assessment of the Potential of Utilizing Paraprobiotics in Food Products

Taşpınar T., Yazıcı G. N., Güven M.
The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing session Food Formulations - Novel Ingredients and Food Additives, 1 - 15 Ekim 2022, ss.1-7

Aquafaba: A Multifunctional Ingredient in Food Production

YAZICI G. N., TAŞPINAR T., ÖZER M. S.
The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing session Food Formulations - Novel Ingredients and Food Additives, 09 Eylül 2022 Sürdürülebilir Kalkınma

Plant-Based Dairy Alternatives: The Factors and Tendency of Consumers forBuying

Taşpınar T., Güven M.
3RD WORLD CONFERENCE ON SUSTAINABLE LIFE SCIENCES, 19 Ekim 2021, ss.57

Plant-Based Milk Substitutes as a Carrier of Probiotic Sources

Taşpınar T., Güven M.
3RD WORLD CONFERENCE ON SUSTAINABLE LIFE SCIENCES, 19 Ekim 2021, ss.58-68

Non-Thermal Processing of Milk and Dairy Products

Taspinar T., Güven M.
14th Scientific Conference of the Bulgarian Focal Point of EFSA under the motto "Sustainable science for safety food", 27 Ekim 2021, ss.36-42

Effect of Stabilizer Usage on Quark Cheese Quality Properties

TAŞPINAR T., AĞÇAM E., GÜVEN M.
IDF World Dairy Summit 2019, 23 - 26 Eylül 2019

Labneli Dondurma Üretimi ve Farklı Oranlarda Kullanılan Farklı Stabilizörlerin Ürün Özellikleri Üzerine Etkileri

TAŞPINAR T., GÜVEN M.
2.Ulusal Sütçülük Kongresi, İzmir, Türkiye, 25 - 26 Nisan 2019, ss.188

Bitkisel Pıhtılaştırıcı Enzim Kaynakları İle Peynir Üretimi

Çırak M. A., TAŞPINAR T., GÜVEN M.
2.Ulusal Sütçülük Kongresi, İzmir, Türkiye, 25 - 26 Nisan 2019, ss.189

Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics

GÜVEN M., KALENDER M., TAŞPINAR T.
International Conference on Raw Materials to ProcessedFoods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.175

New Concept in Packaging: Whey Protein Edible Films

KARACA O. B., TAŞPINAR T.
International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.193

Proteomics Applications in Cheese Characterization and Recent Developments

GÜVEN M., TAŞPINAR T., ÇIRAK M. A.
International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.219

Effects of different stabilizers on physicochemical and sensory properties of yogurt ice cream

TAŞPINAR T., GÜVEN M., KALENDER M., KARACA O. B.
4th North and East European Congress on Food (NEEFood 2017)., Kaunas, Litvanya, 10 - 13 Eylül 2017, ss.113
Kitaplar

Yoğurt Üretimi

GÜVEN M., ERGİNKAYA Z., TAŞPINAR T.
Fermente Ürünler Teknolojisi ve Mikrobiyolojisi, Osman ERKMEN, Hüseyin Erten, Hidayet Sağlam, Editör, Nobel, Ankara, ss.95-116, 2020

New Concept in Packaging: Milk Protein Edible Films

KARACA O. B., OLUK C. A., TAŞPINAR T., GÜVEN M.
Health and Safety Aspects of Food Processing Technologies, Malik, A., Erginkaya, Z., Erten. H., Editör, Springer, London/Berlin , Berlin, ss.537-567, 2019

Traditional Cheeses of Mediterranean Region in Turkey

KARACA O. B., TAŞPINAR T., GÜVEN M.
Traditional Cheeses from Selected Regions in Asia, Europe, and South America, Oluk., C.Karaca, O.B., , Editör, Bentham Science Publishers On The Internet, New York, ss.307-336, 2019
Metrikler

Yayın

31

Atıf (WoS)

32

H-İndeks (WoS)

2

Atıf (Scopus)

41

H-İndeks (Scopus)

2

Atıf (Scholar)

65

H-İndeks (Scholar)

3

Proje

9

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları