SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
An alternative plant-based fermented milk by kefir grains: Changes in texture, volatiles and bioactivity during storage
12th NIZO Dairy Conference Innovations in Dairy Ingredients, Papendal, Hollanda, 5 - 08 Ekim 2021
KAPARİ BİTKİSİNDEN ELDE EDİLEN HAM YAĞIN BAZI FİZİKOKİMYASAL ÖZELLİKLERİ, ANTİOKSİDAN AKTİVİTESİ VE GC-FID İLE YAĞ ASİTLERİ KOMPOZİSYONUNUN BELİRLENMESİ
Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020
DETERMINATION of VOLATILES, ANTIMICROBIAL and ANTIOXIDANT ACTIVITY of EXTRACTS from FLOWERS of CALENDULA (Calendula officinalis L.)
4th International Symposium of Medicinal and Aromatic Plants was, 2 - 04 Ekim 2018
Investigation of Kefır, A Functıonal Dairy Product, Its Antimicrobial and Bioactive Peptide Formation Properties And Antimicrobial Effect Spectrums
‘ Innovations in Food Science and Human Nutrition (IFHN-2018), Roma, İtalya, 13 - 15 Ekim 2018, ss.1
Determination of antimicrobial activity (Gram positive and Gram negative pathogens) and antioxidant activity of extracts of methanolic, ethanolic and aqueous and SPME-GS/MS volatile profile of Calendula officinalis flowers
IV TIBBİ VE AROMATİK BİTKİLER SEMPOZYUMU, İzmir, Türkiye, 2 - 04 Ekim 2018
Changes in volatiles, antioxidant activity and proteolysis of cheese as affected by plants addition
Innovations in Food Science and Human Nutrition, Roma, İtalya, 13 - 15 Eylül 2018
Yandım Çavuş Ayranı: Its Manufacturing Procedure and Some Nutritional Characteristics
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018
A traditional foods: Composition and production of Malatya Tarhana (Darhane)
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018
Effects on Physico-Chemical, Proteolysis and Antioxidant Capacity Use of Capper in Cheeses
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 - 13 Nisan 2018
Determination of Some Quality Characteristics of Cheese with Addition of some plants Dill, Garlic, Grape Seed and Flaxseed
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 - 13 Nisan 2018
Use of Rosehip (Rosa canina) on Physicochemical, Antioxidant Capacity, Volatile Composition and Sensory Properties of Yogurt
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 - 13 Nisan 2018
MICROBIOLOGICAL, CHEMICAL AND ANTIOXIDANT PROPERTIES OF TRADITIONAL TARHANA CHIPS WITH FERMENTED KEFIR
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 11 Nisan 2018
Determination of Some Quality Characteristics of Cheese with Addition of some plants Dill, Garlic, Grape Seed and Flaxseed
NTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 Nisan 2018
Chemical Composition, Fatty Acids and Antioxidant Activities of Caper oil harvested in Turkey
16 th Euro Fed Lipid Congress and Expo, 16 - 19 Eylül 2017
Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese
International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016
Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.
International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Makedonya, 26 - 27 Ekim 2016
Volatile compounds of monofloral Turkish honeys
13th Asian Apicultural Association Conference, Jeddah, Birleşik Arap Emirlikleri, 24 - 26 Nisan 2016
Honey varieties and honey plants in Turkey.
13th Asian Apicultural Association Conference, Jeddah, Suudi Arabistan, 24 - 26 Nisan 2016, ss.387
Volatiles compounds of monofloral Turkish honeys.
13th Asian Apicultural Association Conference, Jeddah, Suudi Arabistan, 24 - 26 Nisan 2016, ss.117
Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties
18. EuroFoodChem, Madrid, Spain, 13 - 16 Ekim 2015
Kars Kaşar Peynirlerinin Proteoliz Düzeyi ve Aroma Maddeleri Kompozisyonu
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.528
Kars Kaşar peynirlerinin Proteoliz düzeyi ve Aroma Maddelerinin Kompozisyonu.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012
Kars kaşar peynirlerinin proteoliz düzeyi ve aroma maddeleri kompozisyonu.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.528
Characterization of proteolysis and volatile compounds of Comlek cheese sold in Central Anatolia
International Food Congress, Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 28 Mayıs 2011
Proteolysis level and volatile aroma compounds in Gokceada goat milk cheese.
IDF International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Yunanistan, 16 - 18 Mayıs 2011
Bozadan İzole Edilen Lactococcus lactis spp. lactis BZ tarafından Üretilen Lactococcin BZ’nin Karakterizasyonu
Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008