SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
12
Determination of the viability of microorganisms in probiotic supplement’ consumed with different beverages using the dynamic in vitro gastrointestinal system model
Journal of Food Measurement and Characterization, Cilt: 19, Sayı: 10, 2025 (SCI-Expanded)
Anti-browning Effect of Acorn (Quercus ithaburensis) Cupule Extract on Fresh-Cut Potatoes
Potato Research, Cilt: 67, Sayı: 2, 2024 (SCI-Expanded)
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs
Food Technology and Biotechnology, Cilt: 62, 2024 (SCI-Expanded)
Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato
Potato Research, Cilt: 65, Sayı: 3, 2022 (SCI-Expanded)
Evaluation of the anti-browning effect of quercetin on cut potatoes during storage
Food Packaging and Shelf Life, Cilt: 31, Sayı: 100816, 2022 (SCI-Expanded)
Improving the Biocontrol Potential of Endophytic Bacteria Bacillus subtilis with Salicylic Acid against Phytophthora infestans‐Caused Postharvest Potato Tuber Late Blight and Impact on Stored Tubers Quality
Horticulturae, Cilt: 8, Sayı: 2, 2022 (SCI-Expanded)
DETERMINATION OF PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF INFUSIONS PREPARED FROM LEMONGRASS (Melissa officinalis)
Carpathian Journal of Food Science and Technology, Cilt: 14, Sayı: 1, 2022 (ESCI)
Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes
ACS Food Science and Technology, Cilt: 1, Sayı: 10, 2021 (ESCI)
Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology
Potato Research, Cilt: 63, Sayı: 3, 2020 (SCI-Expanded)
The effect of endophytic bacteria bacillus subtilis and salicylic acid on some resistance and quality traits of stored solanum tuberosum l. Tubers infected with fusarium dry rot
Plants, Cilt: 9, Sayı: 6, 2020 (SCI-Expanded)
Effects of endophytic bacillus subtilis and salicylic acid on postharvest diseases (Phytophthora infestans, fusarium oxysporum) development in stored potato tubers
Plants, Cilt: 9, Sayı: 1, 2020 (SCI-Expanded)
Change in Some Glycoalkaloids of Potato under Different Storage Regimes
Potato Research, Cilt: 61, Sayı: 2, 2018 (SCI-Expanded)
Diğer Dergilerde Yayınlanan Makaleler
11
Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system
Journal of Food Science and Technology, 2026 (Scopus)
Determination of the total phenolic content of commercially available green teas using an in vitro gastrointestinal system: a preliminary study
Italian Journal of Food Science, Cilt: 38, Sayı: 1, 2026
Soluble green tea production and determination of changes during the in vitro gastrointestinal system
Journal of Agricultural Faculty of Ege University, Cilt: 62, Sayı: 4, 2025 (Scopus)
Antioxidant Activity and Phytochemical Profile of Eight Wild Edible Plants Grown in Afyonkarahisar, Türkiye Afyonkarahisar'da Yetişen Sekiz Yabani Yenilebilir Bitkinin Antioksidan Aktivitesi ve Fitokimyasal Profili
Akademik Gida, 2025 (Scopus)
Encapsulation of black cumin seed (Nigella sativa) oil by using inverse gelation method
Food Hydrocolloids for Health, Cilt: 2, Sayı: 100089, 2022 (Scopus)
Üniversite Öğrencilerinin Et Tüketimi ve Gıda Neofobisinin Değerlendirilmesi
Kırşehir Ahi Evran Üniversitesi Sağlık Bilimleri Dergisi, Cilt: 6, Sayı: 3, 2022
Fermente Gıdaların Tüketimi ve Bu Gıdalar Hakkında Bilgi Düzeylerinin Sağlık Harcamalarına ve Ekonomiye Olan Etkisi
Yaşar Üniversitesi, Cilt: 17, Sayı: 65, 2022
Spinach powder addition to Sucuk for alternative to nitrite addition
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, Cilt: 11, 2018 (Scopus)
Doğal Antioksidanların Sınıflandırılması ve İnsan Sağlığına Etkileri
Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, Cilt: 3, Sayı: 5, 2015
Fermente Et Ürünleri Üretiminde Probiyotik Kullanımı
Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 2, Sayı: 5, 2014
Polisiklik Aromatik Hidrokarbonlar (PAH) ve Et Ürünlerinde Oluşumu
Gıda Teknolojileri Elektronik Dergisi, Cilt: 9, Sayı: 3, 2014
BM Sürdürülebilir Kalkınma Amaçları
