Doç. Dr. AYÇA AYDOĞDU | AVESİS

Akademik Veri Yönetim Sistemi

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Functional Nanofibers for Active Packaging: Elenolic Acid-Loaded Chitosan/PEO Blends

Aydoğdu Emir A., Gürsel D., Yörüksoy İ., YILDIZ E.

Journal of Applied Polymer Science , cilt.142, sa.12, 2025 (SCI-Expanded)

Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

Emir A., YILDIZ E., Kirtil E.

Polymer Engineering and Science , cilt.64, sa.6, ss.2943-2955, 2024 (SCI-Expanded)

Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential

YILDIZ E., Aydogdu Emir A.

Polymer Engineering and Science , cilt.64, sa.6, ss.2569-2578, 2024 (SCI-Expanded)

Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract

Aydogdu Emir A., YILDIZ E., ÖZ E., Amarowicz R., Proestos C., Khan M. R., et al.

International Journal of Food Science and Technology , cilt.58, sa.8, ss.4376-4385, 2023 (SCI-Expanded)

Effect of mastic gum integration on improvement of polylactic acid biodegradable films

Aydogdu Emir A., Akgun M., Kirtil E.

Polymer Engineering and Science , cilt.63, sa.5, ss.1539-1550, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Sürdürülebilir Kalkınma

Development and evaluation of sumac (Rhus coriaria) incorporated guar gum films as colorimetric pH indicator with antioxidant and antimicrobial potential

Aydogdu Emir A.

Journal of Food Measurement and Characterization , cilt.17, sa.2, ss.1218-1227, 2023 (SCI-Expanded)

Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast

Emir A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G.

Food and Bioprocess Technology , cilt.16, sa.2, ss.327-341, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Sürdürülebilir Kalkınma

Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage

YILDIZ E., Emir A., ŞÜMNÜ S. G., KAHYAOĞLU L. N.

Food Bioscience , cilt.50, 2022 (SCI-Expanded)

Impact of oleuropein on LCD-based stereolithography-assisted fabrication of 3D printed PEGDMA hydrogels

Emir A., Erunsal S. C.

European Polymer Journal , cilt.180, 2022 (SCI-Expanded)

Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films

Kirtil E., Aydogdu A., Svitova T., Radke C. J.

Food Packaging and Shelf Life , cilt.29, 2021 (SCI-Expanded)

Stereolithography (SLA) 3D printing of ascorbic acid loaded hydrogels: A controlled release study

Karakurt I., Aydogdu A., Cikrikci S., Orozco J., Lin L.

INTERNATIONAL JOURNAL OF PHARMACEUTICS , cilt.584, 2020 (SCI-Expanded)

Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films

Aydogdu A., Radke C. J., Bezci S., Kirtil E.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.148, ss.110-120, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

Sürdürülebilir Kalkınma

Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material

Aydogdu A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G., ŞAHİN S., Ayhan Z.

FOOD HYDROCOLLOIDS , cilt.95, ss.245-255, 2019 (SCI-Expanded)

Zero-field nuclear magnetic resonance of chemically exchanging systems

Barskiy D. A., Taylen M. C. D., Marco-Rius I., Kurhanewicz J., Vigneron D. B., Cikrikci S., et al.

NATURE COMMUNICATIONS , cilt.10, 2019 (SCI-Expanded)

Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry

Aydogdu A., YILDIZ E., Ayhan Z., AYDOĞDU Y., ŞÜMNÜ S. G., ŞAHİN S.

EUROPEAN POLYMER JOURNAL , cilt.112, ss.477-486, 2019 (SCI-Expanded)

Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material

Aydogdu A., ŞÜMNÜ S. G., ŞAHİN S.

CARBOHYDRATE POLYMERS , cilt.208, ss.241-250, 2019 (SCI-Expanded)

Utilization of lentil flour as a biopolymer source for the development of edible films

Aydogdu A., KIRTIL E., ŞÜMNÜ S. G., ÖZTOP H. M., AYDOĞDU Y.

JOURNAL OF APPLIED POLYMER SCIENCE , cilt.135, sa.23, 2018 (SCI-Expanded)

Development of novel pea flour-based nanofibres by electrospinning method

OĞUZ S., Tam N., Aydogdu A., ŞÜMNÜ S. G., ŞAHİN S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.53, sa.5, ss.1269-1277, 2018 (SCI-Expanded)

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Aydogdu A., ŞÜMNÜ S. G., ŞAHİN S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.2, ss.667-677, 2018 (SCI-Expanded)

A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties

Aydogdu A., ŞÜMNÜ S. G., ŞAHİN S.

CARBOHYDRATE POLYMERS , cilt.181, ss.234-246, 2018 (SCI-Expanded)

Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers

Tam N., OĞUZ S., Aydogdu A., ŞÜMNÜ S. G., ŞAHİN S.

FOOD RESEARCH INTERNATIONAL , cilt.102, ss.616-624, 2017 (SCI-Expanded)

Visualisation of cakes differing in oil content with magnetic resonance imaging

KIRTIL E., Tonyali B., Aydogdu A., Bulut E. Y., Tatar B. C., ÖZTOP H. M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, 2017 (SCI-Expanded)

Effects of Microwave-Infrared Combination Drying on Quality of Eggplants

Aydogdu A., ŞÜMNÜ S. G., ŞAHİN S.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.8, sa.6, ss.1198-1210, 2015 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

Chitosan Nanofibers Enriched with Oleuropein via Electrospinning: Potential as Active Packaging Materials

Yörüksöy İ., Yılmaz K., Aydoğdu A., Gürdal S.

International Journal of Innovative Approaches in Science Research , cilt.8, sa.4, ss.148-158, 2024 (Hakemli Dergi)

Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications

Aydogdu Emir A., kaya f.

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi , cilt.12, sa.1, ss.158-165, 2023 (Hakemli Dergi)

Creative Commons License

Assessment of Elenolic Acid Incorporation on Physical Properties of Chitosan Films to be Used as Active Packaging Material

AYDOĞDU EMİR A., Uçkun O.

Turkish Journal of Science & Technology , cilt.18, sa.1, ss.87-95, 2023 (Hakemli Dergi)

Antioxidant Properties of SLA Printed Hydrogels Enriched with Pomegranate Powder

AYDOĞDU EMİR A., ÇIKRIKCI ERÜNSAL S.

The European Journal of Research and Development , cilt.2, sa.2, ss.45-52, 2022 (Hakemli Dergi)

Gallic acid encapsulated pea flour based nanofibers produced by electrospinning as a potential active food packaging material

AYDOĞDU EMİR A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G., ŞAHİN S.

LEGUME SCIENCE , cilt.3, sa.2, ss.1-10, 2021 (Scopus)

Effects of legume flours on batter rheology and cake physical quality

Aydogdu A., Ozkahraman B., ŞÜMNÜ S. G., ŞAHİN S. M.

Acta Horticulturae , cilt.1152, ss.175-181, 2017 (Scopus)

Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations

Kirtil E., Aydogdu A., ÖZTOP H. M.

Acta Horticulturae , cilt.1152, ss.243-248, 2017 (Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler

Assessment of Rosemary Oil Incorporation On Poly Lactic Acid (PLA) Films For Food Packaging Application

AYDOĞDU EMİR A.

The 16th International Scientific Research Congress - Science and Engineering, Ankara, Türkiye, 11 Mart 2023, (Özet Bildiri)

Characterization of Sumac Seed Oil Incorporated Polylactic acid (PLA) Films For Potential Food Packaging Applications

AYDOĞDU EMİR A.

4th International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2022), Ankara, Türkiye, 14 Aralık 2022, (Özet Bildiri)

Guar Gum and Sumac Based Active Food Packaging: Effect of Sumac Form and Solvent Type

AYDOĞDU EMİR A., IŞIK E.

VI. International Anatolian Agriculture, Food, Environment and Biology Congress, Kütahya, Türkiye, 07 Ekim 2022, (Özet Bildiri)

Zero-Field NMR of Quadrupolar Nuclei and Exchanging Systems

BARSKIY D. A., REH M., ÇIKRIKCI S., AYDOĞDU A., BLANCHARD J., BUDKER D., et al.

HYP18- An International Conference on Nuclear Hyperpolarization, 2 - 05 Eylül 2018

Mercimek Unu ve HPMC Konsantrasyonunun Elektroeğirme Çözeltisi ve Nanolif Özelliklerine Olan Etkileri

Tam N., OĞUZ S., AYDOĞDU EMİR A., ŞÜMNÜ S. G., ŞAHİN S.

10. Gıda Mühendisliği Kongresi, 09 Kasım 2017, (Özet Bildiri)

Effects of legume flours on batter rheology and cake physical quality

AYDOĞDU A., Özkahraman C., ŞÜMNÜ S. G., ŞAHİN S.

III. International Conference on Agricultural and Food Engineering, Malezya, 23 - 25 Ağustos 2016, (Tam Metin Bildiri)

Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations

KIRTIL E., AYDOĞDU A., ÖZTOP H. M.

III. International Conference of Agricultural and Food Engineering, 23 - 25 Ağustos 2016, (Tam Metin Bildiri)

Limon Lifinin Kek Hamuru ve Kekin Kalite Parametrelerine Olan Etkisinin İncelenmesi

AYDOĞDU EMİR A., ŞÜMNÜ S. G., ŞAHİN S.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 05 Ekim 2016, (Özet Bildiri)

The Effect of Microwave Infrared Combination Drying on Quality of Osmotically Dehydrated Eggplants

AYDOĞDU A., SERVET GÜLÜM Ş., ŞAHİN S.

4th International Conference and Exhibition on Food Processing and Technology, 10 - 12 Ağustos 2015

Mikrodalga kızıl ötesi kombinasyonu ile kurutmanın ön işlem görmüş patlıcanların kuruma davranışı üzerindeki etkileri

AYDOĞDU A., ŞÜMNÜ S. G., ŞAHİN S.

Pamukkale Üniversitesi Gıda Sempozyumu III, Denizli, Türkiye, 13 - 15 Mayıs 2015, (Özet Bildiri)

The Effects of Microwave-Infrared Combination Drying Characteristics of Eggplants

AYDOĞDU EMİR A., ŞÜMNÜ S. G., ŞAHİN S.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Makedonya, 24 Ekim 2013, (Özet Bildiri)

Infrared Assisted Microwave Drying of Eggplants

AYDOĞDU EMİR A., ŞÜMNÜ S. G., ŞAHİN S.

4th International Conference on Food Engineering and Biotechnology (ICFEB 2013), Kopenhag, Danimarka, 19 Mayıs 2013, (Tam Metin Bildiri)

Kitaplar

Utilization of Lentils in Different Food Products

AYDOĞDU EMİR A., YILDIZ E., ŞÜMNÜ S. G.

Lentils: Production, Processing Technologies, Products, and Nutritional Profile, Jasim Ahmed, Muhammad Siddiq, Mark A. Uebersax, Editör, Wiley Online, ss.237-259, 2023

Metrikler

Yayın

44

Atıf (WoS)

674

H-İndeks (WoS)

12

Atıf (Scopus)

1033

H-İndeks (Scopus)

15

Proje

4

Açık Erişim

1

BM Sürdürülebilir Kalkınma Amaçları