Prof.Dr. ŞEBNEM BUDAK

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

Altin C., Kabwanga T. I., Kıran F., Ozturkoglu-Budak Ş.

Food Science and Biotechnology , cilt.33, sa.1, ss.115-127, 2024 (SCI-Expanded)

Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics

Sevinc-Demircan B., Ozturkoglu-Budak Ş.

Journal of Food Science and Technology , cilt.60, sa.10, ss.2670-2680, 2023 (SCI-Expanded)

Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk

Köker A., Ozturkoglu-Budak Ş., Alpas H.

JOURNAL OF DAIRY RESEARCH , cilt.1, sa.1, ss.292-302, 2023 (SCI-Expanded)

Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese

Ozturkoglu-Budak Ş., Arkadaş M., Ylldlrlm Z., Avşar Y.

Acta Alimentaria , cilt.52, sa.3, ss.469-479, 2023 (SCI-Expanded)

Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models

Ozturkoglu-Budak Ş., Akal Demirdöğen H. C., Öztürk H. İ.

WORLD MYCOTOXIN JOURNAL , cilt.10, sa.1, ss.1-10, 2023 (SCI-Expanded)

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Akal Demirdöğen H. C., Ozturkoglu-Budak S., Bereli N., Çimen D., Akgönüllü S.

MLJEKARSTVO , cilt.72, sa.2, ss.77-87, 2022 (SCI-Expanded)

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

Buran I., AKAL DEMİRDÖĞEN H. C., Ozturkoglu-Budak S., Yetisemiyen A.

FOOD SCIENCE AND TECHNOLOGY , cilt.42, 2022 (SCI-Expanded)

Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., BERELİ N., ÇİMEN D., AKGÖNÜLLÜ S.

INTERNATIONAL DAIRY JOURNAL , cilt.120, 2021 (SCI-Expanded)

Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Buran I., Akal C., BUDAK Ş., Yetisemiyen A.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.148, 2021 (SCI-Expanded)

In vitro digestion and absorption efficiency of homogenised milk lipids

Agiral S., BUDAK Ş., İLBASMIŞ TAMER S., Ozer B., YAZIHAN N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.74, sa.1, ss.52-62, 2021 (SCI-Expanded)

Use of kefir and buttermilk to produce an innovative quark cheese

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., KANCA N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.58, sa.1, 2021 (SCI-Expanded)

Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

BUDAK Ş., AKAL DEMİRDÖĞEN H. C., Buran I., Yetisemiyen A.

JOURNAL OF DAIRY SCIENCE , cilt.102, sa.8, ss.6901-6913, 2019 (SCI-Expanded)

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

BUDAK Ş., Aykas D. P., Kocak C., Donmez S., Gursoy A., De Vries R. P., et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.71, ss.99-106, 2018 (SCI-Expanded)

Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk

BUDAK Ş.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.71, sa.1, ss.36-45, 2018 (SCI-Expanded)

Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

BUDAK Ş., Kocak C., Bron P. A., de Vries R. P.

MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY , ss.182-203, 2018 (SCI-Expanded)

Potential Probiotic Microorganisms in Kefir

AKAL DEMİRDÖĞEN H. C., BUDAK Ş., Yetisemiyen A.

MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY , ss.276-296, 2018 (SCI-Expanded)

A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper

BUDAK Ş.

FOOD SCIENCE AND TECHNOLOGY , cilt.37, ss.24-29, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

Beneficial and Toxic Compounds Released by Starter and Secondary Microbiota in Dairy Products

BUDAK Ş.

NUTRIENTS IN DAIRY AND THEIR IMPLICATIONS FOR HEALTH AND DISEASE , ss.333-342, 2017 (SCI-Expanded)

Mold-Ripened and Raw Milk Cheeses: Production, Risks, and Benefits to Human Health

BUDAK Ş., de Vries R. P.

DAIRY IN HUMAN HEALTH AND DISEASE ACROSS THE LIFESPAN , ss.353-361, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt

BUDAK Ş., Akal C., Yetisemiyen A.

JOURNAL OF DAIRY SCIENCE , cilt.99, sa.11, ss.8511-8523, 2016 (SCI-Expanded)

Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese

BUDAK Ş., Wiebenga A., Bron P. A., de Vries R. P.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.237, ss.17-27, 2016 (SCI-Expanded)

The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

Budak Ş., Figge M. J., Houbraken J., de Vries R. P.

INTERNATIONAL DAIRY JOURNAL , cilt.58, ss.50-53, 2016 (SCI-Expanded)

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

BUDAK Ş., Gursoy A., Aykas D. P., Kocak C., Donmez S., de Vries R. P., et al.

JOURNAL OF DAIRY SCIENCE , cilt.99, sa.7, ss.5120-5131, 2016 (SCI-Expanded)

Role of milk protein-based products in some quality attributes of goat milk yogurt

Gursel A., Gursoy A., Anli E. A., Budak Ş., Aydemir S., Durlu-Ozkaya F.

JOURNAL OF DAIRY SCIENCE , cilt.99, sa.4, ss.2694-2703, 2016 (SCI-Expanded)

Multivariate characterization of fresh tomatoes and tomato-based products based on mineral contents including major trace elements and heavy metals

BUDAK Ş., Aksahin I.

JOURNAL OF FOOD AND NUTRITION RESEARCH , cilt.55, sa.3, ss.214-221, 2016 (SCI-Expanded)

A genomic survey of proteases in Aspergilli

Budak Ş., Zhou M., Brouwer C., Wiebenga A., Benoit I., Di Falco M., et al.

BMC GENOMICS , cilt.15, 2014 (SCI-Expanded)

Changes in Free Amino Acid and Sugar Levels of Dried Figs during Aflatoxin B(1) Production by Aspergillus flavus and Aspergillus parasiticus

Senyuva H. Z., Gilbert J., Ozturkoglu Ş., ÖZCAN KABASAKAL S., Gurel N.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.56, sa.20, ss.9661-9666, 2008 (SCI-Expanded)

Rapid analysis of fungal cultures and dried figs for secondary metabolites by LC/TOF-MS

Senyuva H. Z., Gilbert J., Oeztuerkoglu Ş.

ANALYTICA CHIMICA ACTA , cilt.617, sa.1-2, ss.97-106, 2008 (SCI-Expanded)

Occurrence of fungi and their mycotoxins in individual Turkish dried figs

Senyuva H. Z., Gilbert J., Samson R. A., ÖZCAN KABASAKAL S., Ozturkoglu Ş., Onal D.

WORLD MYCOTOXIN JOURNAL , cilt.1, sa.1, ss.79-86, 2008 (SCI-Expanded)

Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese

Ozturkoglu Ş., Gurakan G., ALPAS H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.222, sa.5-6, ss.614-621, 2006 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS

Uzunsoy I., Ozturkoglu Budak Ş., Sanlı T., Taban B., Aytac A., Yazıhan N., et al.

Journal of Microbiology, Biotechnology and Food Sciences , cilt.13, sa.1, 2023 (ESCI)

Assessment of growth and technological performances of yogurt bacteria ısolated from local Turkish yogurts

UZUNSOY İ., BUDAK Ş., ŞANLI T., TABAN B., AYTAÇ S. A., YAZIHAN N., et al.

Food Science and Engineering , cilt.2, sa.2, ss.52-64, 2021 (Hakemli Dergi)

Geleneksellikten Refaha, Yerellikten Küreselliğe.

AVŞAR Y. K., BUDAK Ş., Arkadaş M.

Türk Standartları Enstitüsü Dergisi: Coğrafi İşaretli Ürünler , ss.48-55, 2017 (Hakemsiz Dergi)

Occurrence of Foodborne Pathogens and Molds in Turkish Foods

OZTURKOGLU BUDAK Ş.

Turkish Journal of Agriculture - Food Science and Technology , cilt.4, sa.6, ss.498-503, 2016 (Hakemli Dergi)

Gıda biliminde yeni omik teknolojileri

Budak Öztürkoğlu Ş., Dönmez S.

GIDA , cilt.37, sa.3, ss.173-179, 2012 (Hakemli Dergi)

Alternatif bir süt: Eşek sütü

Öztürkoğlu Budak Ş., Gürsel A.

GIDA , cilt.37, sa.4, ss.243-250, 2012 (Hakemli Dergi)

İnsan Sütüne Alternatif Bir Ürün Eşek Sütü

ÖZTÜRKOĞLU BUDAK Ş., GÜRSEL KIRAL Z. A.

GIDA , cilt.37, sa.4, ss.243-250, 2012 (Hakemli Dergi)

Gıda Biliminde Omik Teknolojileri

ÖZTÜRKOĞLU BUDAK Ş., DÖNMEZ S.

GIDA , cilt.37, sa.3, ss.173-179, 2012 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Determination of some functional properties and bioprotective potential of metabolites of native lactic acid bacteria isolates

Tariq A., Tahran M. N., Budak Ş.

3. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 5 - 06 Ekim 2023, ss.1-100

Lactococcus lactis subsp lactis NCCB 100539 suşunun Beyaz peynir üretiminde starter kültür olarak kullanım potansiyelinin değerlendirilmesi

Altın C., Kabwanga İ. T., Kıran F., Budak Ş.

3. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 5 - 06 Ekim 2023, ss.1-100

Prebiotic potential of hawthorn in in-vitro and in-situ systems.

Tariq A., Tahran M. N., Ozturkoglu-Budak Ş.

12th Probiotics, Prebiotics & New Food., Rome, İtalya, 15 - 19 Eylül 2023, ss.23-24

Traditional vs. Industrial Divle Obruk Cheese Production: Quality, Risk Factors, Health Effects.

Budak Ş., Akal Demirdöğen H. C., Kıran F.

7th International Food Safety Congress, İstanbul, Türkiye, 3 - 04 Kasım 2022, ss.15-16

Sensorial comparison of traditional and controlled produced Divle Cave cheeses

TÜRKMEN N., AKAL H. C., BUDAK Ş.

IDF World Dairy Summit, İstanbul, Türkiye, 23 - 26 Eylül 2019

Homojenizasyon ve ısıl işlem uygulamalarının süt yağının sindirim ve emilim düzeyleri üzerine etkileri

Ağıral Ş., BUDAK Ş., İLBASMIŞ TAMER S., ÖZER H. B., YAZIHAN N.

2. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Nisan 2019

Divle Obruk Peynirinin endüstriyel koşullarda üretiminin standardizasyonu

BUDAK Ş., AKAL H. C., TÜRKMEN N., ÖZER H. B.

2. Ulusal Sütçülük Kongresi, İzmir, Türkiye, 25 - 26 Nisan 2019

Afyon Manda Yoğurdunun Bazı Karakteristik Özellikleri

ARKADAŞ M., BUDAK Ş., AVŞAR Y. K.

2. Ulusal Sütçülük Kongresi, Türkiye, 24 - 26 Nisan 2019

Homojenizasyon ve Isıl İşlem Uygulamalarının Süt Yağının Sindirim ve Emilim Düzeyleri Üzerine Etkileri

AĞIRAL Ş., BUDAK Ş., YAZIHAN N., ÖZER H. B.

2. Ulusal Sütçülük Kongresi, Türkiye, 24 - 26 Nisan 2019

Quality Characteristics of Synbiotic Kefir Produced from Goat Milk

Buran İ., AKAL H. C., BUDAK Ş., YETİŞEMİYEN A.

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

Effect of HHP treatment on Microbial Inactivation and Concentrations of Lactoferrin, Lysozyme and B-Lactoglobulin in Donkey’xxs Milk

ALPAS H., BUDAK Ş., KÖKER A.

FOODQUALLS, 25 - 26 Ekim 2018

Proteolytic and Lipolytic Activities of Individual Strains Present in The Microbiota of a Raw Ewe’s Milk Cheese.

BUDAK Ş.

1st International Food and Medicine Congress., 24 - 27 Mayıs 2018

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

BUDAK Ş., AKAL H. C., TÜRKMEN N.

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

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

BUDAK Ş., TÜRKMEN N., AKAL H. C.

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

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

BUDAK Ş., AKAL H. C., TÜRKMEN N.

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

Sensory properties of yogurt enriched with different kinds of nuts

BUDAK Ş., AKAL H. C., YETİŞEMİYEN A.

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

Effect of Synbiotic Usage of Prebiotic and Probiotics on Some Product Characteristics of Kefir Produced from Cow Milk

buran i., AKAL H. C., BUDAK Ş., YETİŞEMİYEN A.

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

Farklı muhafaza tekniklerinin eşek sütündeki temel antimikrobiyel maddeler üzerine etkisi

BUDAK Ş.

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

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

BUDAK Ş., AKAL H. C., TÜRKMEN N.

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

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

BUDAK Ş., AKAL H. C., TÜRKMEN N.

6th International Conference on Nutrition and Food Sciences (ICNFS), 10 - 12 Mayıs 2017

Production and characterization of Quark cheese made from kefir and buttermilk with two different techniques

OZTURKOGLU BUDAK Ş., TÜRKMEN N.

IDF Parallel Symposia Conference 2016, Dublin, İrlanda, 11 - 13 Nisan 2016

Biodiversity of the characteristic microbiota in refrigerated frozen and heat treated donkey milk

OZTURKOGLU BUDAK Ş.

VI International Conference on Environmental, Industrial and Applied Microbiology, Barcelona, İspanya, 28 - 30 Ekim 2015, ss.131

Effect of dried nut enrichment of yogurts on folic acid and vitamine E content

AKAL H. C., ÖZTÜRKOĞLU BUDAK Ş., YETİŞEMİYEN A.

3rd Int. Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

Laktik Asit Bakterilerinin Aflatoksin B1 ve Aflatoksin M1 Bağlama Yetenekleri

AKAL H. C., EMİNOĞLU G., BUDAK Ş., TABAN B.

5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015

Donkey milk and dairy donkey farming in Mediterranean Countries current situation challenges and prospects

SALIMEI E., MALISSIOVA E., PAPADEMAS P., COLAVITA G., GALAVERNA G., FLETOURIS D., et al.

7th IDF International Symposium on Sheep, Goat and other Non-Cow Milk., Limassol, Kıbrıs (Gkry), 23 - 25 Mart 2015

Biodiversity of bacterial and fungal microbiota in Turkish Divle Cave cheese

OZTURKOGLU BUDAK Ş., Marian F., Jos H., Ronald d. V.

7th IDF International Symposium on Sheep, Goat and other non-Cow milk, Limassol, Kıbrıs (Gkry), 23 - 25 Mart 2015

Fortification of yogurts with dried nuts rich in bioactive compounds

OZTURKOGLU BUDAK Ş., AKAL H. C., YETİŞEMİYEN A.

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

Lipolytic Activities Of Some Microorganisms Isolated From Divle Obruk Cheese

OZTURKOGLU BUDAK Ş., HOUBRAKEN J., FIGGE M. J., DE VRIES R.

8th NIZO Dairy Programme, Papendal, Hollanda, 11 - 13 Eylül 2013

Eşek Sütünün Fonksiyonel Özellikleri

ÖZTÜRKOĞLU BUDAK Ş., GÜRSEL KIRAL Z. A.

Süt Endüstrisinde Yenilikçi Yaklaşımlar, Denizli, Türkiye, 15 - 17 Kasım 2012

Domates ve Ürünlerinde Karotenoid ve Fenolik Bileşiklerin LC MS ile tespit edilmesi

ÖZTÜRKOĞLU BUDAK Ş., ÖZCAN S., AKŞAHİN İ.

Türkiye 11. Gıda Kongresi, Türkiye, 10 - 12 Ekim 2012

İçeceklerde Kafein Düzeyinin HPLC ile Belirlenmesi ve Validasyonu

ÖZTÜRKOĞLU BUDAK Ş., ÇİMEN D.

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

Multivariate characterization of fresh tomatoes and tomato based products based on mineral and trace element contents

ÖZTÜRKOĞLU BUDAK Ş., AKŞAHİN İ.

International Food Congress-Novel Approaches in Food Industry, 26 - 29 Mayıs 2011

Pul biberde toksijenik küflerin izolasyonu tanımlanması ve oluşturduğu sekonder metabolitler ile Pb ve NO3 ın Karakterizasyonu

AVCI B., SARICA D., Şenyuva H., ÖZTÜRKOĞLU BUDAK Ş.

7th International participated Turkish Toxicology Symposium, Türkiye, 30 Mayıs - 01 Haziran 2009

Geleneksel ve Ticari Türk Gıda Ürünlerinde Aflatoksin ve Okratoksin A Varlığının Belirlenmesi

BUDAK Ş., ÇİMEN D., SENYUVA H.

II. Geleneksel Gıdalar Sempozyumu, Türkiye, 27 - 29 Mayıs 2009

Geleneksel ve Ticari Türk Gıda Ürünlerinde Aflatoksin ve Okratoksin A Varlığının Değerlendirilmesi

BUDAK Ş., ÇİMEN D.

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009

Isolation Identification and Characterisation of Toxigenic Fungi and Their Secondary Metabolites in Dried Figs by LC TOF MS

ÖZTÜRKOĞLU Ş., ŞENYUVA H., GILBERT J.

XII. International Congress of Mycology, İstanbul, Türkiye, 5 - 09 Ağustos 2008

Design of PRPs and HACCP Plan For The Implementation Of ISO 22000 2005 A Case Study For Dry Chilli Pepper Production

ÖZTÜRKOĞLU Ş., Şenyuva H., John G.

2nd International Congress on Food and Nutrition, TÜBİTAK- Marmara Research Center, İstanbul, Türkiye, 24 - 26 Ekim 2007

Studies of fungal metabolite production on inoculated figs using LC TOF MS

ŞENYUVA H., GILBERT J., ÖZTÜRKOĞLU Ş.

3rd International Symposium on Recent Advances in Food Analysis., 7 - 09 Kasım 2007

Implementation of HACCP During Manufacture of Olive Oil

ÖZTÜRKOĞLU Ş., YARALI A., ÖZTAN A.

26th World Congress and Exhibition of The International Society for Fat Research, Modern Aspects of Fats and Oils, 25 - 28 Eylül 2006

Türkiye de Üretilen Beyaz peynirlerde Listeria innocua nın Üretim ve Depolama Süresine Bağlı Olarak Yaşama Durumu ve Kontrolu

ÖZTÜRKOĞLU Ş., GÜRAKAN C., ALPAS H.

Gıda Kongresi 2005, İzmir, Türkiye, 19 - 21 Nisan 2005

Beyaz Peynir Üretiminde HACCP Tehlike Analizleri ve Kritik Kontrol Noktaları Uygulaması ve Listeria innocua Kontrolü

ÖZTÜRKOĞLU Ş., GÜRAKAN C., ALPAS H.

Türkiye 8. Gıda Kongresi., Bursa, Türkiye, 26 - 28 Mayıs 2004

Metrikler

Yayın

Atıf (WoS)

380

H-İndeks (WoS)

Atıf (Scopus)

388

H-İndeks (Scopus)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Kitap & Kitap Bölümleri

Metrikler

Yayın

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim