Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Detection of foreign oil adulteration in yogurt using near and mid-infrared spectroscopy

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.74

Using of Non-Destructive Testing Systems for Quality Evaluation of Food Products

2nd INTERNATIONAL CONFERENCE ON INNOVATIONS IN NATURAL SCIENCE & ENGINEERING & ENGINEERING, Kiev, Ukrayna, 07 Eylül 2018, ss.52-57

The Use of FT-IR and Chemometrics for Quantification of Bovine Milk Adulteration in Caprine and Ovine Milk

16th International Conference, Prospects for the 3rd Millennium Agriculture, Cluj, Romanya, 28 - 30 Eylül 2017, ss.376

Color Changes of Coated, Ozone and Ultrasound Treated Eggs during Long Term Storage

XVII. European Symposium on the Quality of Eggs and Egg Products, Edinburgh, İngiltere, 3 - 05 Eylül 2017, ss.8 Creative Commons License

Physicochemical Characteristics, Functional Properties and Rheological Behaviors of Ultrasound Treated Liquid Whole Egg

XVII. European Symposium on the Quality of Eggs and Egg Products, Edinburgh, Birleşik Krallık, 3 - 05 Eylül 2017, ss.5 Creative Commons License

QUALITY EXTENSION OF FRESH LEMONS BY USING THEBREATHEWAY MEMBRANE TECHNOLOGY

The International Joint Science Congress of Material and Polymers, Ohrid, Makedonya, 25 - 28 Ağustos 2017

USING ACTIVE PACKAGING TO PRESERVE QUALITY OFSWEET CHERRY

The International Joint Science Congress of Materials and Polymers, Ohrid, Makedonya, 25 - 28 Ağustos 2017

EFFECT OF PACKAGING MATERIALS ON MUSHROOM QUALITYDURING DIFFERENT TRANSPORTATION FREQUENCIES

The International Joint Science Congress of Materials and Polymers, Ohrid, Makedonya, 25 - 28 Ağustos 2017

Effect of Packaging Materials on Mushroom Quality During Different Transportation Frequencies on Mushroom Quality

ISCMP-The International Joint Science Congress of Materials and Polymers, Ohrid, Makedonya, 25 - 28 Ağustos 2017, ss.50

Fosfolipaz Enziminin Sıvı Yumurta Akı Fonksiyonel Kalitesine Etkisi

9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, ss.178 Creative Commons License

Enzim Modifiye Sıvı Yumurta Akının Reolojik Karakterizasyonu

6. Ulusal Veteriner Gıda Hijyeni Kongresi, Van, Türkiye, 7 - 11 Ekim 2015 Creative Commons License

Atımlı Işık (Pulsed Light) Uygulamasının Gıdalarda Kullanımı

6. Ulusal Veteriner Gıda Hijyeni Kongresi, Van, Türkiye, 7 - 11 Ekim 2015, ss.244-245 Creative Commons License Sürdürülebilir Kalkınma

Gıda İşlemede Isısal Olmayan Yeni Teknikler

6. Ulusal Veteriner Gıda Hijyeni Kongresi, Van, Türkiye, 7 - 11 Ekim 2015, ss.242-243 Creative Commons License Sürdürülebilir Kalkınma

Investigating FT-NIR Spectral and Color Properties of Lysozyme-Chitosan Coated Egg Freshness during Storage

XVI. European Symposium on the Quality of Eggs and Egg Products,, Nantes, Fransa, 10 - 13 Mayıs 2015, cilt.71, sa.1, ss.131 Creative Commons License

Evaluating of Color Changes in Various Edible Coated Eggs during Storage

XVI. European Symposium on the Quality of Eggs and Egg Products, Nantes, Fransa, 10 - 13 Mayıs 2015, cilt.71, sa.1, ss.130 Creative Commons License Sürdürülebilir Kalkınma

FT-NIR Application as An Alternative Tool for Evaluation of Ozone-Treated Eggs Freshness during Storage

XVI. European Symposium on the Quality of Eggs and Egg Products, Nantes, Fransa, 10 - 13 Mayıs 2015, cilt.71, sa.1, ss.37-0 Creative Commons License

Effects of Ozone Application on Microbial Load of Black Pepper

2nd International Congress on Food Technology, Aydın, Türkiye, 5 - 07 Kasım 2014, ss.261

Effect Of Lysozyme-Chitosan Antimicrobial Coatings On Microbial Quality Of Fresh Eggs

VII. International Packaging Congress, İzmir, Türkiye, 9 - 11 Mayıs 2013, ss.135-136

Biopolymer-Based Nanocomposites In Food Packaging

VII. Uluslarası Ambalaj Kongresi - 7th International Packaging Congress,, İzmir, Türkiye, 9 - 11 Mayıs 2013, ss.1

Effect of Inulin on Color Texture and Sensorial Properties of Low Fat Cheese Halva

4. International Congress on Food and Nutrition, İstanbul, Türkiye, 12 - 14 Ekim 2011, cilt.1, ss.145-146

Metrikler

Yayın

56

Atıf (WoS)

219

H-İndeks (WoS)

6

Atıf (Scopus)

321

H-İndeks (Scopus)

7

Proje

8

Açık Erişim

11
BM Sürdürülebilir Kalkınma Amaçları