SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
FOOD SCIENCE OF ANIMAL RESOURCES
, cilt.39, sa.5, ss.804-819, 2019 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 13
- Captures
- Readers: 24
- Social Media
- Shares, Likes & Comments: 32
The influence of enzymatic cross-linking of proteins on the Maillard reaction in milk
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
, cilt.67, sa.1, ss.142-147, 2014 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 2
- Captures
- Readers: 17
General composition and protein surface hydrophobicity of goat, sheep and cow milk in the region of Mount Ida
SMALL RUMINANT RESEARCH
, cilt.106, ss.137-144, 2012 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 23
- Captures
- Readers: 57
Modification of the renneting process in Berridge substrate by transglutaminase
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
, cilt.64, sa.3, ss.365-371, 2011 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 11
- Captures
- Readers: 15
Characterization of binding interactions between green tea flavanoids and milk proteins
FOOD CHEMISTRY
, cilt.121, sa.2, ss.450-456, 2010 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 241
- Captures
- Readers: 222
- Social Media
- Shares, Likes & Comments: 1
The influence of transglutaminase treatment on functional properties of set yoghurt
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
, cilt.63, sa.1, ss.86-97, 2010 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 58
- Captures
- Readers: 21
Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. I. The preliminary approach
JOURNAL OF DAIRY SCIENCE
, cilt.88, sa.6, ss.1941-1946, 2005 (SCI-Expanded)
PlumX Metrics
- Citations
- Citation Indexes: 14
- Captures
- Readers: 16
Diğer Dergilerde Yayınlanan Makaleler
Biyojen aminlerin fermente gıdalarda oluşum süreci ve etkileri
The Journal of Istanbul Rumeli University Health Sciences
, cilt.1, sa.3, ss.51-65, 2024 (Hakemli Dergi)
Kombuça, Tempeh ve Kimçi’nin Üretim Teknikleri ve Sağlık Üzerine Etkileri
AYDIN GASTRONOMY
, cilt.8, sa.1, ss.201-214, 2024 (Hakemli Dergi)
PlumX Metrics
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- Readers: 2
Characterization of Lactose-Free Dulce de Leche
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
, cilt.11, sa.6, ss.1074-1079, 2023 (Hakemli Dergi)
PlumX Metrics
- Captures
- Readers: 1
- Mentions
- News Mentions: 1
The Influence of Heat Treatment on Interaction of GreenTea Flavonoids with Milk Proteins
JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY
, cilt.8, ss.530-541, 2019 (Hakemli Dergi)
MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION
GIDA (The Journal of Food)
, cilt.43, sa.6, ss.1091-1099, 2018 (Hakemli Dergi)
Detection of the milk proteins by RP-HPLC
Gıda (The Journal of Food)
, ss.5-11, 2010 (Hakemli Dergi)
Modification of Bovine Milk Protein System Caused By Transglutaminase
Gıda (The Journal of Food)
, ss.345-350, 2009 (Hakemli Dergi)
Gıda Endüstrisinde Transglutaminaz Uygulamaları: 2. Enzimin Gıda Süreçlerinde Kullanım Olanakları
Gıda (The Journal of Food)
, ss.143-149, 2008 (Hakemli Dergi)
Gıda Endüstrisinde Transglutaminaz Uygulamaları: 1- Enzimin Genel Özellikleri
Gıda (The Journal of Food)
, ss.287-292, 2007 (Hakemli Dergi)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
Physicochemical Characterization of Milk Jam (Dulce de Leche – DL) Produced in Turkey
4th International Symposium on Traditional Foods, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018, ss.94
Textural and Chemical Properties of Ezine Cheese (PDO) During Ripening
Seventh International Conference on Food Studies, Roma, İtalya, 26 - 27 Ekim 2017, ss.1
TPE Coğrafi İşaret Tescil Belgesine Sahip Peynirlerin Üretim Teknikleri ve Genel Bileşimleri
Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.5
IDENTIFICATION OF INDIGENOUS LACTIC ACID BACTERIA ISOLATED FROM EZINE CHEESE PDO DURING THE RIPENING
IDF World Dairy Summit, Vilnius, Litvanya, 20 - 24 Eylül 2015
Chemical And Microbiological Characteristics Of Ezine Cheese
IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Yunanistan, 16 Mayıs 2011 - 18 Mayıs 2015
The "anatomy " of Ezine Cheese
The Ninth Cheese Symposium, Cork, İrlanda, 12 - 13 Kasım 2014, ss.80
Ezine Peyniri Üretiminde Kullanılan Koyun, Keçi Ve İnek Sütlerinin Genel Bileşim Ve Özellikleri Ile Protein Yüzey Hidrofobisiteleri
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Türkiye, 15 - 16 Kasım 2012, ss.27
Yuksel,Z., Avcı, E., Uymaz, B., Erdem, E., Ezine Peyniri Üretiminde Kullanılan Koyun, Keçi ve İnek Sütlerinin Genel Bileşim ve Özellikleri ile Protein Yüzey Hidrofobisiteleri
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Türkiye, 1 - 04 Kasım 2012, ss.31
Chemical And Microbiological Characteristics Of Ezine Cheese, Athens, Greece
IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Yunanistan, 16 - 18 Mayıs 2011, ss.10
Characterization Of Goat, Sheep And Bovine Milk In Ida Mountain Region: General Composition And Protein Surface Hydrophobicity
IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Yunanistan, 16 - 18 Mayıs 2011, ss.3
Yuksel, Z., Uymaz, B., Erdem, Y.K., Chemical and Microbiological Characteristics of Ezine Cheese, Athens, Greece
IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Yunanistan, 1 - 04 Mayıs 2011, ss.22
Yuksel, Z., Uymaz, B., Avcı, E., Erdem, Y.K., Characterization of Goat, Sheep and Bovine Milk in Ida Mountain Region: General Composition and Protein Surface Hydrophobicity
IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Athens, Greece., Yunanistan, 1 - 04 Mayıs 2011, ss.23
The Influence Of The Enzymatic Cross-Linking Of Proteins On Maillard Reactions In Milk
5th Central European Congress on Food, Bratislava, Slovakya, 19 - 22 Mayıs 2010
Green Yoghurt Revolution Identification Of Interactions Between Green Tea Polyphenols And Milk Proteins And Resultant Functional Modifications In Yoghurt Gel
5th Central European Congress on Food, Bratislava, Slovakya, 19 - 22 Mayıs 2010
Güder Z. D., Yuksel Z., Erdem Y.K., The influence of the enzymatic cross-linking of proteins on Maillard reactions in milk
CEFood, 5th Central European Congress on Food, Bratislava, Slovak Republic., Slovakya, 1 - 04 Mayıs 2010, ss.51
Avcı E., Yuksel Z., Erdem Y.K., Green Yoghurt Revolution; Identification of interactions between green tea polyphenols and milk proteins and resultant functional modifications in yoghurt gel,
CEFood, 5th Central European Congress on Food, Bratislava, Slovak Republic., Slovakya, 1 - 04 Mayıs 2010, ss.22
The Influence Of Transglutaminase Treatment On Renneting Course And Textural Properties Of Rennet Gel
5th IDF Symposiumon Cheese Ripening, Bern, İsviçre, 9 - 13 Mart 2008
Yüksel, Z., Erdem, Y.K., Avcı, E.,2008, The influence of transglutaminase treatment on renneting course and textural properties of rennet gel
5 th IDF Symposiumon Cheese Ripening,Bern, Switzerland., İsviçre, 1 - 04 Mart 2008, ss.48
Avcı, E., Yüksel, Z., Erdem Y.K., 2007, Bioflavonoid-aided enzymatic cross-linking in milk and its possible utilizations, Control and exploitation of enzymes for added-value products
COST Action 928, 1st Annual workshop, Vienna , Austria, Avusturya, 1 - 04 Eylül 2007, ss.25
Separation Of Major Bovine Milk Proteins By Rp-Hplc
2nd International Symposium on Recent Advances in Food Analysis, Prag, Çek Cumhuriyeti, 2 - 04 Kasım 2005
Erdem, Y.K., Yüksel, Z., 2005, Separation of major bovine milk proteins by RP-HPLC
2nd International Symposium on Recent Advances in Food Analysis, Prague, Czech Republic,, Çek Cumhuriyeti, 1 - 04 Kasım 2005, ss.12
The Influence Of Ultrafiltration On Hydrophobic Interactions Of Milk Proteins In The Presence Of Fat Globules On The Course Of Renneting
3rd NIZO Dairy Conference, Arnhem, Hollanda, 11 - 13 Haziran 2003
Yüksel, Z., Erdem, Y.K., 2003, The influence of ultrafiltration on hydrophobic interactions of milk proteins in the presence of fat globules on the course of renneting
3rd NIZO Dairy Conference, Arnhem, The Netherlands, Hollanda, 1 - 04 Haziran 2003, ss.1
The Effect Of Heat Treatments On Hydrophobic Interactions Of Milk Proteins
26th IDF World Dairy Congress, Paris, Fransa, 24 - 27 Eylül 2002
Yüksel, Z., Erdem, Y.K., The effect of heat treatments on hydrophobic interactions of milk proteins
26th IDF World Dairy Congress, Paris, France, Fransa, 1 - 04 Eylül 2002, ss.77
The Effect Of Ultrafiltration On Modification Of Protein Surface Hydrophobicity Of Milk
4th WISA – MTD Symposium on membranes: Science and Engineering, Güney Afrika, 24 - 28 Mart 2001
Influence Of Heat Treatment Of Milk Before Ultrafiltration On The Membrane Performance
4th WISA – MTD Symposium on membranes: Science and Engineering, Güney Afrika, 24 - 28 Mart 2001
Erdem, Y.K., Yüksel, Z., Influence of heat treatment of milk before ultrafiltration on the membrane performance
4th WISA – MTD Symposium on membranes: Science and Engineering, Güney Afrika, 1 - 04 Mart 2001, ss.46
Erdem, Y.K., Yüksel, Z., The effect of ultrafiltration on modification of protein surface hydrophobicity of milk
4th WISA – MTD Symposium on membranes: Science and Engineering, Güney Afrika, 1 - 04 Mart 2001, ss.45
Ateş, S., Gök, E., Modification of surface hydrophobicity of casein micelle of different milks, concentrated by ultrafiltration, and its effect on renneting
25th International Dairy Congress, Danimarka, 1 - 04 Eylül 1998, ss.65
Kitap & Kitap Bölümleri
Peynir altı suyu ürünlerinin gıda endüstrisinde kullanımı
Sonçağ Matbaacılık Ltd. Şti., Ankara, 2016
PEYNİR ALTI SUYUNDAN ÜRETİLEN YENİLİKÇİ ÜRÜNLER
SÜT SEKTÖRÜNDE ATIK DEĞERLENDİRME VE ÇEVRESEL ETKİLERİN AZALTILMASINDA YENİLİKÇİ YAKLAŞIMLAR, Çelik K., Editör, Sonçağ Matbaacılık Ltd. Şti., Ankara, ss.65-73, 2016
INNOVATIVE PRODUCTS PRODUCED FROM WHEY
Whey Every Aspect, Çelik K., Editör, Sonçağ Matbaacılık Ltd. Şti., Ankara, ss.61-68, 2016
3. Peynir Altı Suyu İşleme
Süt sektöründe atık değerlendirme ve çevresel etkilerinin azaltılmasında yenilikçi yaklaşımlar, Kemal ÇELİK, Editör, Sonçağ, Çanakkale, ss.35-63, 2016
THE BEST PRACTICAL APPLICATIONS IN THE PROJECT COUNTRIES TURKEY
WHEY EVERY ASPECT, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Şti., ss.225-229, 2016
10. THE BEST PRACTICAL APPLICATIONS IN THE PROJECT COUNTRIES
WHEY EVERY ASPECT, ÇELİK Kemal, Editör, SONÇAĞ MATBAACILIK, Çanakkale, ss.225-288, 2016
Dairy Waste Water and Whey
Whey Every Aspect, Zerrin Yüksel Önür, Kemal Çelik, Harun Baytekin, Editör, Sonçağ Matbaacılık Ltd.Şti., Ankara, ss.17-31, 2016
Tejsavabol eloallitott innovativ termekek
A Tejsavo Felhasznalasa Es Marketingje, Mucsi Imre, Editör, Komplett Kivitelezes Norma Nyomda Kft., Szeged, ss.51-70, 2016
INNOVATIVE PRODUCTS PRODUCED FROM WHEY
WHEY EVERY ASPECT, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Şti., ss.61-68, 2016
SÜT ENDÜSTRİSİ ATIK SULARI VE PEYNİR ALTI SUYU
Süt Sektöründe Atık Değerlendirme ve Çevresel Etkilerin Azaltılmasında Yenilikçi Yaklaşımlar, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Sti., ss.19-34, 2016
WHEY PROCESSING: Utilization and Major Products
WHEY EVERY ASPECT, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Şti., ss.33-59, 2016
PEYNİR ALTI SUYU İŞLEME: Değerlendirilmesi ve Temel Ürünler
Süt Sektöründe Atık Değerlendirme ve Çevresel Etkilerin Azaltılmasında Yenilikçi Yaklaşımlar, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Şti., ss.35-63, 2016
Innovative Products Produced from Whey
Whey Every Aspect, Kemal Çelik, Zerrin Yüksel Önür, Editör, Sonçağ Matbaacılık, ss.62-68, 2016
3. WHEY PROCESSING: Utilization and Major Products
WHEY EVERY ASPECT, ÇELİK Kemal, Editör, SONÇAĞ MATBAACILIK, Çanakkale, ss.33-59, 2016
The Best Practial Applications in The Project Countries Turkey
Whey Every Aspect, Çelik K., Editör, Son Çağ Matbaacılık Ltd Şti, Çanakkale, ss.1-288, 2016
Dairy Wastewater and Whey
Whey Every Aspect, Kemal Çelik, Zerrin Yüksel Önür, Editör, Sonçağ Matbacılık, ss.17-33, 2016
A tejtermekekböl szarmazo tejsavo
A Tejsavo Felhasznalasa Es Marketingje, Musci Imre, Editör, KomplettKivitelezes Norma Nyomda Kft., Szeged, ss.19-31, 2016
PEYNİR ALTI SUYUNDAN ÜRETİLEN YENİLİKÇİ ÜRÜNLER
Süt Sektöründe Atık Değerlendirme ve Çevresel Etkilerin Azaltılmasında Yenilikçi Yaklaşımlar, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Şti., ss.65-73, 2016
THE BEST PROCTICAL APPLICATIONS IN THE PROJECT COUNTRIES
WHEY EVERY ASPECT, ÇELİK KEMAL, ÖNÜR ZERRİN YÜKSEL, Editör, SONÇAĞ MATBAACILIK LTD. ŞTİ., Ankara, ss.225-239, 2016
Whey Processing; Utilization and Major Products
whey every aspect, Kemal Çelik, Editör, Sonçağ Matbaacılık Ltd. Şti., Ankara, ss.33-59, 2016