Journal articles indexed in SCI, SSCI, and AHCI
Articles Published in Other Journals
Papers Presented at Peer-Reviewed Scientific Conferences
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, Netherlands, 5 - 08 October 2021, (Summary Text)
KAPARİ BİTKİSİNDEN ELDE EDİLEN HAM YAĞIN BAZI FİZİKOKİMYASAL ÖZELLİKLERİ, ANTİOKSİDAN AKTİVİTESİ VE GC-FID İLE YAĞ ASİTLERİ KOMPOZİSYONUNUN BELİRLENMESİ
Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, (Summary Text)
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 October 2018, (Full Text)
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, Italy, 13 - 15 October 2018, pp.1, (Full Text)
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, Turkey, 2 - 04 October 2018, (Full Text)
Changes in volatiles, antioxidant activity and proteolysis of cheese as affected by plants addition
Innovations in Food Science and Human Nutrition, Roma, Italy, 13 - 15 September 2018, (Summary Text)
Yandım Çavuş Ayranı: Its Manufacturing Procedure and Some Nutritional Characteristics
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 19 - 21 April 2018, (Summary Text)
A traditional foods: Composition and production of Malatya Tarhana (Darhane)
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 19 - 21 April 2018, (Summary Text)
Effects on Physico-Chemical, Proteolysis and Antioxidant Capacity Use of Capper in Cheeses
INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 11 - 13 April 2018, (Summary Text)
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, Turkey, 11 - 13 April 2018, (Summary Text)
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, Turkey, 11 - 13 April 2018, (Summary Text)
MICROBIOLOGICAL, CHEMICAL AND ANTIOXIDANT PROPERTIES OF TRADITIONAL TARHANA CHIPS WITH FERMENTED KEFIR
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Cyprus (Kktc), 11 April 2018, (Summary Text)
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, Turkey, 11 April 2018, (Summary Text)
Chemical Composition, Fatty Acids and Antioxidant Activities of Caper oil harvested in Turkey
16 th Euro Fed Lipid Congress and Expo, 16 - 19 September 2017, (Summary Text)
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 October 2016, (Summary Text)
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, Macedonia, 26 - 27 October 2016, (Summary Text)
Volatile compounds of monofloral Turkish honeys
13th Asian Apicultural Association Conference, Jeddah, United Arab Emirates, 24 - 26 April 2016, (Summary Text)
Honey varieties and honey plants in Turkey.
13th Asian Apicultural Association Conference, Jeddah, Saudi Arabia, 24 - 26 April 2016, pp.387, (Summary Text)
Volatiles compounds of monofloral Turkish honeys.
13th Asian Apicultural Association Conference, Jeddah, Saudi Arabia, 24 - 26 April 2016, pp.117, (Summary Text)
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 October 2015, (Summary Text)
Kars Kaşar Peynirlerinin Proteoliz Düzeyi ve Aroma Maddeleri Kompozisyonu
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.528, (Summary Text)
Kars Kaşar peynirlerinin Proteoliz düzeyi ve Aroma Maddelerinin Kompozisyonu.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, (Summary Text)
Kars kaşar peynirlerinin proteoliz düzeyi ve aroma maddeleri kompozisyonu.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.528, (Summary Text)
Characterization of proteolysis and volatile compounds of Comlek cheese sold in Central Anatolia
International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 26 - 28 May 2011, (Summary Text)
Proteolysis level and volatile aroma compounds in Gokceada goat milk cheese.
IDF International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Greece, 16 - 18 May 2011, (Summary Text)
Bozadan İzole Edilen Lactococcus lactis spp. lactis BZ tarafından Üretilen Lactococcin BZ’nin Karakterizasyonu
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, (Summary Text)