Arş. Gör. TANSU TAŞPINAR

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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)

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)

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)

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

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

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

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

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