AVİD — Akademik Veri İzleme ve Değerlendirme

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) vi…

Food Science & Nutrition · 2024 · Cilt 12 · Sayı 4

blueberry functional food ice cream jujube fruit Lactobacillus acidophilus probiotic

DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE 4 yazar 8 Scopus atıf 8 WoS atıf Teşvik 6,5 İngilizce DOI Detay

Scopus Açık Erişim Q2 SCI-Expanded Hakemli

Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

Food Science and Nutrition · 2025 · Cilt 13 · Sayı 10

DOKTOR ÖĞRETİM ÜYESİ NAZİK MEZİYET DİLEK 1 yazar 5 Scopus atıf Teşvik 14,4 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE · 2023 · Cilt 103 · Sayı 6

ice cream probiotic prebiotic symbiotic pea pod

DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE 4 yazar 12 Scopus atıf 12 WoS atıf Teşvik 6,5 İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Comparison of Rheological, Microstructural, and Textural Properties of Set‐Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey Wit…

Food Science &amp; Nutrition · 2025 · Cilt 13

DOÇENT TALHA DEMİRCİ 5 yazar 2 Scopus atıf 3 WoS atıf Teşvik 2,9 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

BRITISH POULTRY SCIENCE · 2022 · Cilt 63 · Sayı 1

DOÇENT KÜBRA ÜNAL 4 yazar 45 Scopus atıf 32 WoS atıf Teşvik 6,5 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

British Poultry Science · 2022 · Cilt 63 · Sayı 1

PROFESÖR CEMALETTİN SARIÇOBAN 4 yazar 45 Scopus atıf 32 WoS atıf Teşvik 6,5 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Microencapsulation of<i> Tuber</i><i> aestivum</i> aroma: Model equations, antioxidant properties, correlation between fourier transform infrared and gas chromatography-mass…

FOOD AND BIOPRODUCTS PROCESSING · 2025 · Cilt 154

Tuber aestivum (Wulfen) Spreng Microencapsulation Volatile compounds Response surface methodology Antioxidant activity GC-MS FT-IR SEM analysis

PROFESÖR HASAN HÜSEYİN DOĞAN 4 yazar 4 Scopus atıf 4 WoS atıf Teşvik 6,5 Türkçe DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

A sensitive amperometric biosensor based on carbon dot 3-chloropropyl-trimethoxysilane modified electrode for detection of neurotransmitter dopamine

Journal of The Electrochemical Society · 2023 · Cilt 170 · Sayı 3

sensor

PROFESÖR MUSTAFA ÖZMEN 8 yazar 15 Scopus atıf 12 WoS atıf Teşvik 1,8 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Grapefruit and Pomelo Peel Extracts as Natural Antioxidants for Improved Storage Stability of Turkey Patties during Refrigerated Storage

Journal of Food Science and Technology-Mysore · 2022 · Cilt 59

DOÇENT ALİ SAMET BABAOĞLU 4 yazar 19 Scopus atıf 19 WoS atıf Teşvik 6,5 İngilizce DOI Detay

WoS Q2 SCI-Expanded Hakemli

A new sensing platform based on a ternary nanocomposite of graphitic carbon nitride–silver sulfide–nickel molybdate for quercetin determination

Analyst · 2023 · Cilt 148 · Sayı 9

sensor

PROFESÖR MUSTAFA ÖZMEN 6 yazar 6 WoS atıf Teşvik 2,4 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

PEKMEZ‐DAIRY DESSERTS FORTIFIED WITH SPRAY‐DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

JOURNAL OF TEXTURE STUDIES · 2009 · Cilt 40 · Sayı 5

DOKTOR ÖĞRETİM ÜYESİ EBRU BAYRAK 4 yazar 3 Scopus atıf 3 WoS atıf İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Fibre Enrichment of Sourdough Bread by Inulin Rich Jerusalem Artichoke Powder

Journal of Food Processing and Preservation · 2021

PROFESÖR SULTAN ARSLAN TONTUL 3 yazar 21 Scopus atıf 18 WoS atıf Teşvik 8,6 Türkçe DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production

Food Science & Nutrition · 2025 · Cilt 13 · Sayı 3

PROFESÖR MEHMET AKBULUT · PROFESÖR HACER ÇOKLAR 3 yazar 9 Scopus atıf 9 WoS atıf Teşvik 8,6 İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production

Food Science & Nutrition · 2025 · Cilt 13

PROFESÖR HACER ÇOKLAR 3 yazar 9 Scopus atıf 9 WoS atıf İngilizce DOI Detay

Scopus Q2 SCI-Expanded Hakemli

A new eco-friendly fluorescent microcapsules for effective and selective detection of Hg(II)&amp;Cu(II)

Journal of Photochemistry and Photobiology A: Chemistry · 2024 · Cilt 448

Sensor

PROFESÖR AHMED NURİ KURŞUNLU 4 yazar 24 Scopus atıf Teşvik 6,5 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour

Journal of Food Measurement and Characterization · 2023

PROFESÖR SULTAN ARSLAN TONTUL 5 yazar 4 Scopus atıf 4 WoS atıf Teşvik 2,9 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour

Journal of Food Measurement and Characterization · 2023 · Cilt 17

DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN 5 yazar 4 Scopus atıf 4 WoS atıf Teşvik 2,9 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders

International Journal of Gastronomy and Food Science · 2021 · Cilt 26

DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN 2 yazar 17 Scopus atıf 16 WoS atıf Teşvik 11,5 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION · 2023 · Cilt 17 · Sayı 4

DOÇENT NURHAN USLU 2 yazar 7 Scopus atıf 7 WoS atıf Teşvik 1152,0 İngilizce DOI Detay

WoS Q2 SCI-Expanded Hakemli

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Food Science of Animal Resources · 2024 · Cilt 44 · Sayı 2

küflü peynir

DOÇENT TALHA DEMİRCİ 1 yazar 5 WoS atıf Teşvik 14,4 İngilizce DOI Detay

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