WoS
🏆 JCR Q1 · JIF 5,3 2026 Article 2. Yazar
Microplastic contamination in ice cream: Occurrence, exposure assessment, and potential health risks
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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Cilt 151
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ISSN 0889-1575
Prof. Dr. KEMAL KAAN TEKİNŞEN
· 4 yazar
WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effects of blueberry (<i>Vaccinium corymbosum</i> L.) and jujube fruit (<i>Ziziphus jujube</i>) on physicochemical, functional, and sensorial properties, and probiotic (<i>Lactobacillus acidophilus</i> DSM 20079) viability of probiotic ice cream
FOOD SCIENCE & NUTRITION
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Cilt 12, s. 2747-2759
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ISSN 2048-7177
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE
· 4 yazar
WoS
🏆 JCR Q1 · JIF 4
YÖKSİS Eşleşti
2023 Article 3. Yazar
Pea (<i>Pisum sativum</i> L.) pod powder as a potential enhancer of probiotic <i>Enterococcus faecium</i> M74 in ice cream and its physicochemical, structural, and sensory effects
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Cilt 103, s. 3184-3193
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ISSN 0022-5142
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2018 Article 2. Yazar
Production of functional probiotic ice creams with white and dark blue fruits of <i>Myrtus communis</i>: The comparison of the prebiotic potentials on <i>Lactobacillus casei</i> 431 and functional characteristics
LWT-FOOD SCIENCE AND TECHNOLOGY
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Cilt 90, s. 339-345
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ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 3 yazar
WoS
2012 Article 2. Yazar
Assessment of <i>Trans</i> Fatty Acid and Conjugated Linoleic Acid Content of Turkish Commercial Ice Creams
ASIAN JOURNAL OF CHEMISTRY
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Cilt 24, s. 2551-2554
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ISSN 0970-7077
Prof. Dr. GÖKHAN ZENGİN
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2007 Article 1. Yazar
Production of yogurt ice cream at different acidity
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 42, s. 948-952
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ISSN 0950-5423