Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Sitrik Asit Üretimi ve Saflaştırılması

GIDA , cilt.46, sa.2, ss.296-310, 2021 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Investigation of the Development Possibilities of a Liquid Sourdough to be Used in the Production of Sourdough Bread

10th Central European Congress on Food (10thCEFood), Sarajevo (Saraybosna), Bosna-Hersek, 10 - 11 Haziran 2021

Tahıllarda Lipit Oksidasyonu Üzerine Stabilizasyon Yöntemleri

Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.82

Fonksiyonel bir gıda olarak arı sütü ve özellikleri

Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.440

Dünya gıda programına bir gıda yardım önerisi olarak tarhana

Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.79

The influence of salt content on drying kinetics of beef slices

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.199

Determination of Functional Properties of Some Pseudocereals

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.195

The influence of salt content on quality characteristics of dried beef slices

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.367

Effects of Baking Atmosphere on Non-Enzymatic Browning Reactions in Bread

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.219

Fatty Acid Composition of Some Pseudocereals

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.256

Sorption Isotherms of Coffee in Different Stages

The 10th International Conference on Water in Food, Prag, Çek Cumhuriyeti, 19 - 21 Eylül 2018, ss.39

Nutritional Properties and Health Effects of Some Beekeeping Products

Congress in Food Quality and Safety & Health and Nutrition 2018, Ohri, Makedonya, 13 - 15 Haziran 2018, ss.32

Production Strategies of Low Glycemic Index Foods

Congress in Food Quality and Safety & Health and Nutrition 2018, Ohri, Makedonya, 13 - 15 Haziran 2018, ss.50

Some quality characteristics of produced and marketed hungarian salami in turkey

2nd EuroSciCon Conference on Food Technology, Roma, İtalya, 14 - 16 Mayıs 2018, ss.69

Effect of salt content on microbiological quality of dried beef slices

2nd EuroSciCon Conference on Food Technology, Roma, İtalya, 14 - 16 Mayıs 2018, ss.63

Production of jelly candy by a minimal process using honey instead of sugar

31st EFFoST International Conference, Sıtges, İspanya, 13 - 16 Kasım 2017, ss.2

The volatile compounds of kefir added wet tarhana

31st EFFoST International Conference, Sıtges, İspanya, 13 - 16 Kasım 2017, ss.1

Candied chestnut produced with sorbitol

31st EFFoST International Conference, Sıtges, İspanya, 13 - 16 Kasım 2017, ss.3

Drying Kinetics of Vacuum Dried Beef Meat Slices

19. World Academy of Science, Engineering and Technology Conference Proceedings, Paris, Fransa, 28 - 29 Ağustos 2017, ss.2500

Drying kinetics of vacuum dried beef slices

19th World Academy of Science, Engineering and Technology, Paris, Fransa, 28 - 29 Ağustos 2017

Effect of different flours on the physical and sensorial characteristics of meatballs

19. World Academy of Science, Engineering and Technology Conference Proceedings, Paris, Fransa, 28 - 29 Ağustos 2017, ss.2501

USE OF DIFFERENT CUMIN DOSES TO IMPROVE THE CHEMICAL AND SENSORIAL CHARACTERISTICS OF COATED AND FRIED CHICKEN MEAT

I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE”, Antalya, Türkiye, 9 - 12 Mayıs 2017, ss.1461

Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat

I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE”, Konya, Türkiye, 9 - 12 Mayıs 2017, ss.1461

Some Physical and Chemical Properties of Blue Corn (Zea Mays L.)

16th European Young Cereal Scientists and Technologists Workshop, Selanik, Yunanistan, 18 - 21 Nisan 2017, ss.12

Some Physical and Chemical Properties of Blue Corn (Zea Mays L.)

16th European Young Cereal Scientists and Technologists Workshop, Selanik, Yunanistan, 18 - 21 Nisan 2017, ss.12

Some Physical and Chemical Properties of Blue Corn (Zea Mays L.)

16th European Young Cereal Scientists and Technologists Workshop, Selanik, Yunanistan, 18 - 21 Nisan 2017, ss.29

Effects of Using Sprouted Wheat on Quality at Bulgur Production

16th Europen Young Cereal Scientist and Technologist Workshop, Selanik, Yunanistan, 18 - 21 Nisan 2017, ss.38

Kefır addition in production of wet tarhana

6th International Congress on Food Technology, Atina, Yunanistan, 18 - 19 Mart 2017

Kefir Addition in Production of Wet Tarhana

6th Internatıonal Congress on Food Technology, Atina, Yunanistan, 16 - 18 Mart 2017, ss.166

Kefir Addition in Production of Wet Tarhana

6th Internatıonal Congress on Food Technology, Atina, Yunanistan, 16 - 18 Mart 2017, ss.166

Kefir Addition in Production of Wet Tarhana

6th Internatıonal Congress on Food Technology, Atina, Yunanistan, 16 - 18 Mart 2017, ss.166

Rheological Properties of Gelatin Extracted From Broiler Skin

FSD 2016 - 2nd Congress on Food Structure Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.160

Storage Stability of Single and Double Layered Microcapsules of Probiotic Microorganisms

2nd Congress On Food Structure Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.164

Production of Honey Powder with Vacuum Drying Method and Its Physicochemical Properties

2nd Food Structure Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.165-166

The effects of wheat flour particle size on physical properties of pound cake

2nd Congress on Food Structure & Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.181

Buharda Pişirilmiş Ekmeğin Bazı Fiziksel ve Duyusal Özellikleri

Türkiye 12. Gıda Kongresi 05-07 Ekim 2016, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.505

Some Properties of Wheat Sprouts

International Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016, ss.252

Production of traditional chestnut candy and determination of some physical and chemical properties

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.432

Cereal based traditional fermented functional foods

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.588

Lump Tarhana and Its Production

The 3th International Symposium On Traditional Foods From Adriatic To Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.121

Lump Tarhana and Its Production

The 3th International Symposium On Traditional Foods From Adriatic To Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.121

Cereal-based Traditional Fermented Foods

The 3th International Symposium On Traditional Foods From Adriatic To Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.588

The Effects of Fermentation and Various Storage Types on Properties of Wet Tarhana

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.1

Production of Tradiditonal Chesnut Candy and Determination of Some Physical and Chemical Properties

International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.432

Lump Tarhana and Its Production

International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.121

Farklı Kaynaklardan Elde Edilen Jelatinlerin Özellikleri

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.209

Improvement of Boza as a functional food

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014, ss.250

Researching of an Indicator for Cake Staling by Using GC-MS

International Food Congress, Novel Approaches in Food Industry, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.117

Researching of an Indicator for Cake Staling by Using GC-MS

International Food Congress, Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2014, ss.117

Determination of Sorption Behavior of Pastırma

International Food Congress, Novel Approaches in Food Industry, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.251

Researching of a Indicator for Cake Staling by Using GC-MS

International Food Congress, Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2014, ss.117

Researching of an Indicator for Cake Staling by Using GC-MS

International Food Congress, Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2014, ss.117

Adsorption Behavior of Bulgur

8th EUROWATER Conference on Water in Food, Timisoara, Romanya, 25 - 27 Mayıs 2014, ss.50

Adsorption Behavior of Bulgur

8th EUROWATER Conference on Water in Food, Timisoara, Romanya, 25 - 27 Mayıs 2014, ss.50

Adsorption Behavior of Bulgur

8th EUROWATER Conference on Water in Food, Timisoara, Romanya, 25 - 27 Mayıs 2014, ss.50

Adsorption Behavior of Bulgur

8th International Conference on Water In Food, Timisoara, Romanya, 25 - 27 Mayıs 2014, ss.9

Ultrasonication to inactivate the proteolytic enzymes in bug-damaged wheat

13th European Young Cereal Scientists and Technologists Workshop, Freising, Almanya, 14 - 16 Mayıs 2014, ss.41

Production of Probiotic Boza

2nd International Symposium of Probiotics and Prebiotics in Pediatrics, Antalya, Türkiye, 7 - 09 Mart 2014, ss.51

Volatile Constituents Of Boza In Fermentation And Storage

The 2nd International Symposium On Traditional Foods From Adriatic To Caucasus, Ohrid, Makedonya, 24 - 26 Ekim 2013, ss.261

Some Physical and Chemical Properties of Some Turkish Honeys

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Struga, Makedonya, 24 - 26 Ekim 2013, ss.642

Some Physical And Chemical Properties Of Some Turkish Honeys

The 2nd International Symposium On Traditional Foods From Adriatic To Caucasus, Ohrid, Makedonya, 24 - 26 Ekim 2013, ss.642

Volatile Constituents of Boza in Fermentation and Storage

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus", Struga, Makedonya, 24 - 26 Ekim 2013, ss.261

Some Physical and Chemical Properties of Some Turkish Honeys

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Struga, Makedonya, 24 - 26 Ekim 2013, ss.642

Some Physical and Chemical Properties of Some Turkish Honeys

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Struga, Makedonya, 24 - 26 Ekim 2013, ss.642

Volatile Constituents of Boza in Fermentation and Storage

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus", Struga, Makedonya, 24 - 26 Ekim 2013, ss.261

Analysis of slicing firmness and extensibility of pastırma slices

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Ohrid, Makedonya, 24 - 26 Ekim 2013, ss.328

Volatile Constituents of Boza in Fermentation and Storage

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus", Struga, Makedonya, 24 - 26 Ekim 2013, ss.261

Determination and application of sorption isotherms of food

7th EUROWATER Conference on Water in Food, Helsinki, Finlandiya, 3 - 05 Haziran 2012, ss.62

Geleneksel bir ekmek olarak yufka. 3. Geleneksel Gıdalar Sempozyumu

3. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.185

Köfter; geleneksel bir türk tatlısı

3. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.111

Geleneksel Bir Ekmek Olarak YUfka

3. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.185

Alternatif bir şeker bitkisi olarak sorgum

7. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, ss.293

Açlığın önlenmesi ve gıda güvencesinin sağlanması

7. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, ss.18

Monopropandiol bileşiklerinin toksiteleri ve gıdalarda oluşumları

7. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, ss.265

Functional Food Properties Of Fermented Cereals Products

Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.909

Determination of reducing effect on toxic content of bread using sulphur compound and different baking temperatures

1. International Congress on Food Technology, Antalya, Türkiye, 3 - 06 Kasım 2010, ss.285

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.821-824

Geleneksel bir ürün olan bozanın fonksiyonel gıda olarak özellikleri

1st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.552-553

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Türkiye, 1 - 04 Nisan 2010, ss.821-824

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Türkiye

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Türkiye

Fonksiyonel gıda bileşeni olarak diyetsel antioksidantlar

10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.1053-1056

Gıdaların sorpsiyon izotermlerinin belirlenmesi ve kullanımı

10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.1021-1022

Fonksiyonel gıda bileşeni olarak diyetsel antioksidanlar

Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.1053-1056

Important of free radicals on food processing

TÜBİTAK - 2. International Congress on Food and Nutrition, İstanbul, Türkiye, 24 - 26 Ekim 2007, ss.165

Antioxidant capacity of some wheat varietis commonly grown in Turkey

ICC - Bosphorus 2008 ICC International Conference, İstanbul, Türkiye, 24 - 27 Ekim 2007, ss.151

Fırın ürünlerinde Maillard reaksiyonu ve hidroksimetilfurfural (HMF) oluşumu

Hububat Ürünleri Teknolojisi Kongresi, Gaziantep, Türkiye, 7 - 08 Eylül 2006, ss.331-335

Yeni bir gıda grubu olarak fonksiyonel gıdalar

Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.791-794

Tarhana: a traditional and functional food

Innovations on Traditional Foods, Valencia, İspanya, 25 - 28 Ekim 2005, cilt.2, ss.987-989

Ultrasonik tekniğin gıda bilimi ve teknolojisi alanında kullanım imkânları

Gıda Kongresi, İzmir, Türkiye, 19 - 21 Nisan 2005, ss.474-477

Bazı sebzelerin (domates, kırmızı biber, soğan, nane ve maydanoz) kuruma karakteristiklerinin belirlenmesi

2000’li Yıllarda Gıda Bilimi ve Teknolojisi Kongres, İzmir, Türkiye, 18 - 20 Ekim 1999, ss.31

Kitap & Kitap Bölümleri

Bölüm 8 Kalsiyum Miktarının Kompleksometrik Yöntemle Belirlenmesi

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), , Editör, Nobel, Ankara, ss.63-67, 2021

Hububat Depolama

Hububat Bilimi ve Teknolojisi, Hamit KÖKSEL, Oğuz ACAR, Buket ÇETİNER, Filiz KÖKSEL, Editör, SİDAS Medya Ltd. Şti., İzmir, ss.191-205, 2021

Bölüm 7 İndofenol Yöntemi ile C Vitamini Belirlenmesi

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), Kamile Nazan Turhan, Editör, Nobel, Ankara, ss.57-60, 2020

Örnekleme ve Örnek Hazırlama

Gıda Analizi ve Gıda Analizi Laboratuvar El Kitabı, Turhan K.N., Editör, Nobel Akademik Yayıncılık, Ankara, ss.71-81, 2020

Bölüm 16 İmünoserolojik Yöntem ile Gıdalarda Gliadin Tespiti

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), Kamile Nazan Turhan, Editör, Nobel, Ankara, ss.131-135, 2020

Bölüm 9 Ferrozin Testi ile Etteki Demirin Tespiti

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), Kamile Nazan Turhan, Editör, Nobel, Ankara, ss.71-73, 2020

Bölüm 5 Örnekleme ve Örnek Hazırlama

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), Kamile Nazan Turhan, Editör, Nobel, Ankara, ss.71-81, 2020

Bölüm 21 Yansıtma ve Geçirgenlik Spektrumlarından CIE Renk Özelliklerinin Hesaplanması

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), Kamile Nazan Turhan, Editör, Nobel, Ankara, ss.173-177, 2020

Bölüm 4 Analitik Verilerin Değerlendirilmesi

GIDA ANALİZİ (Gıda Analizi Laboratuvar El Kitabı ile Birlikte), Kamile Kazan Turhan, Editör, Nobel, Ankara, ss.55-67, 2020

Probiotic Cereal-Based Fermented Functional Foods

Fermented Foods, Part I: Biochemistry and Biotechnology, Ray C. R, Montet D., Editör, Crc Press, Florida, ss.211-228, 2016

Metrikler

Yayın

235

Atıf (WoS)

722

H-İndeks (WoS)

15

Atıf (Scopus)

989

H-İndeks (Scopus)

16

Atıf (Scholar)

1833

H-İndeks (Scholar)

20

Atıf (TrDizin)

3

H-İndeks (TrDizin)

1

Proje

31

Fikri Mülkiyet

6

Tez Danışmanlığı

15

Açık Erişim

8
BM Sürdürülebilir Kalkınma Amaçları