Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

MALDI-TOF MS Characterization of Lactic Acid Bacteria Isolated from Traditional Artisanal Cheeses of Turkey

41st International Congress of the Society for Microbial Ecology in Health and Disease, Alexandroupoli, Yunanistan, 14 Haziran 2022

Quality Characteristics of Synbiotic Kefir Produced from Goat Milk

3rd International Symposium on Innovative Approaches in Scientific Studies, 19 - 21 Nisan 2019

The Effect of Microfiltration on Microbiological Properties of Milk.

International Eurosian Conference on Science, Engineering and Technology (EurosianScientech 2018), Ankara, Türkiye, 22 - 23 Kasım 2018

The Effect of Molecular Resonance on Mesophilic and Psychrotrophic Aerobic Microflora of Raw Milk.

International Eurosian Conference on Science, Engineering and Technology (EurosianScientech 2018), Ankara, Türkiye, 22 - 23 Kasım 2018

The characteristics of Divle Cave Cheese, a PDO product in Turkey

7th International Conference on Nutrition and Food Sciences (ICNFS), 13 - 15 Mayıs 2018

Production and characterization of Quark cheese made from kefir, buttermilk, and cultured skim-milk

7th International Conference on Nutrition and Food Sciences (ICNFS), 13 - 15 Mayıs 2018

Some Properties of Çömlek Cheese Produced in Nevşehir

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018

Sensory properties of yogurt enriched with different kinds of nuts

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018

Turkish PDO Dairy Products

4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018

Various physical and chemical properties of salep obtained from different species of wild orchids

4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018

Quality of Kefir Prepared From Milk With Different Somatic Cell Counts

IIINTERNATIONALCONGRESSONADVANCESINVETERINARYSCIENCESTECHNICS, 4 - 08 Ekim 2017

Kefir Tanelerinin Mikroflorası

1. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Mayıs 2017

Utilization of the by-products of whey and cream obtained during the production of an ewe’xxs milk cheese

6th Int Conference on Nutrition and Food sciences, Budapest, Macaristan, 10 - 12 Mayıs 2017

Some Properties of Ice Cream With Different Kind of Molasses

The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus, 1 - 04 Ekim 2015

A Traditional Cheese Katmer

The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2014

Fortification of yogurts with dried nuts rich in bioactive compounds

2nd International Congress on Food Technology, Antalya, Kuşadası, Türkiye, 5 - 07 Kasım 2014

Use of whey in Kefir production

European Biotechnology Congress, Lecce, İtalya, 15 - 18 Mayıs 2014, cilt.185 Creative Commons License identifier

İç Anadolu Bölgesi geleneksel peynirleri

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2014

Impact Of Microbial Transglutaminase On Aroma And Flavour Compounds Of Non Fat Yogurt

8th NIZO DAIRY CONFERENCE. Functional Enzymes for Dairy Applications, 11 - 13 Eylül 2013

Use of whey in Ayran production

European Biotechnology Congress, Bratislava, Slovakya, 16 - 18 Mayıs 2013, cilt.24 identifier

Süt kaynaklı bioaktif peptitler

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Türkiye, 15 - 16 Kasım 2012

Süt Kaynaklı Biyoaktif Peptitler.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Türkiye, 15 - 16 Kasım 2012

Beslenme Eğilimlerindeki Değişimlerin Peynir Teknolojisine Yansımaları

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Türkiye, 15 - 16 Kasım 2012

Geleneksel Bir Süt İçeceği: Yayık Ayranı

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

Manufacturing Methods Of Whey Protein Powder

International Food Congress Novel Approaches in Food Industry, 19 - 21 Nisan 2011

Kitap & Kitap Bölümleri

Dairy-derived antimicrobial substances: microorganisms, applications and recent trends

Advances in Dairy Microbial Products,, Joginder Singh, Ashish Vyas, Editör, Woodhead publishing, ss.212-238, 2022

Fermente Gıdaların Fonksiyonel Özellikleri

Gıda Biyoteknolojisi, Zümrüt Begüm ÖGEL, Editör, Dijital Akademi, ss.1-20, 2021

Technology of dairy based beverages

Milk-Based Beverages: Volume 9: The Science of Beverages, Grumezescu A., Holban A.M., Editör, Woodhead Publishing, ss.331-372, 2019

Transglutaminase Applications in Dairy Technology

Microbial Cultures and Enzymes in Dairy Technology, Şebnem Öztürkoğlu Budak,Ceren Akal, Editör, IGI Global, Pennsylvania, ss.152-181, 2018

Potential Probiotic Microorganisms in Kefir

Microbial Cultures and Enzymes in Dairy Technology, , Editör, IGI-GLOBAL, ss.60-85, 2018

Koyulaştırılmış ve Kurutulmuş Süt Ürünlerinde Analizler

Süt ve Süt Ürünleri Analiz Yöntemleri, Prof.Dr. Zübeyde ÖNER, Doç.Dr. Hatice ŞANLIDERE ALOĞLU, Editör, Sidas Medya Ltd. Şti., İzmir, ss.407-454, 2018

Metrikler

Yayın

86

Atıf (WoS)

216

H-İndeks (WoS)

6

Atıf (Scopus)

224

H-İndeks (Scopus)

7

Proje

7

Açık Erişim

6
BM Sürdürülebilir Kalkınma Amaçları