Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Gıdaların Ambalajlanmasında Yeni Eğilimler: Nanoparçacık İçeren Ambalaj Malzemeleri

İnternational Food, Agriculture and Gastronomy Congress, Antalya, Türkiye, ss.61

Gıdaların Ambalajlanmasında Yeni Eğilimler: Nanoparçacık İçeren Ambalaj Malzemeleri

İnternational Food, Agriculture and Gastronomy Congress, Antalya, Türkiye, ss.61

Effects of edible coatings before drying on some properties of dried banana

XIIIth International Conference of Food Physicists, Antalya, Türkiye, 23 - 25 Ekim 2018, ss.111

Effects of edible coatings before drying on some properties of dried banana

XIIIth International Conference of Food Physicists, Antalya, Türkiye, 23 - 25 Ekim 2018, ss.111

SELÜLOZ TÜREVLERİNİN GIDA AMBALAJ SEKTÖRÜNDE KULLANIMI

10. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 9 - 11 Kasım 2017, ss.80

Effects Of Starch Type On some Properties Of Baked Foam Trays

International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.121

The Effects Of Various Supplementary Materials On the Properties of Starch Based Foam Plates

International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.122

The Effects Of Various Supplementary Materials On the Properties of Starch Based Foam Plates

International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.122

Effects Of Starch Type On some Properties Of Baked Foam Trays

International Food Congress Novel Approaches in Food Industry NAFI 2014, Aydın, Türkiye, 26 - 29 Mayıs 2014, ss.121

ZAMAN-SICAKLIK / TAZELİK İNDİKATÖRLERİ

8. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 11 Haziran - 11 Eylül 2013, ss.75

Properties of baked foams obtained from native and cross-linked corn starches

. International Food Congress Novel Approaches in Food Industry, Türkiye, ss.687

Viscosities and morphological properties of the modified corn starches

International Food Congress Novel Approaches in Food Industry, Türkiye, 1 - 04 Mayıs 2011, ss.647

Effects of corn fiber, clay and beeswax on the some properties of corn starch based foam trays

International Food Congress Novel Approaches in Food Industry, Türkiye, 1 - 04 Mayıs 2011, ss.688

Effects of gamma treatment on the properties of corn protein-based films

International Food Congress Novel Approaches in Food Industry, Türkiye, 1 - 04 Mayıs 2011, ss.1093

Viscosities and morphological properties of the modified corn starches

International Food Congress Novel Approaches in Food Industry, Türkiye, ss.647

Properties of baked foams obtained from native and cross-linked corn starches

. International Food Congress Novel Approaches in Food Industry, Türkiye, 1 - 04 Mayıs 2011, ss.687

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.821-824

Comparison of certain chemical compositions of poppy seeds having different colours

The 1st International Symposium on “Traditional Foods From Adriatic to Caucasus, Tekirdağ, Türkiye, 03 Ekim 2010, ss.665-667 Sürdürülebilir Kalkınma

Comparison of certain chemical compositions of poppy seeds having different colors

The 1st International Symposium on “Traditional Foods From Adriatic to Caucasus, Tekirdağ, Türkiye, 08 Nisan 2010, ss.665-667 Sürdürülebilir Kalkınma

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Türkiye, 1 - 04 Nisan 2010, ss.821-824

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Türkiye

The effects of glucose-fructose syrup on the sensory and textural properties of Turkish Delight

The 1st International Symposium, on “Traditional Foods from Adriatic to Caucasus”, Türkiye

Fatty Acid and Mineral Compositions of Poppy Seeds Having Different Colors

1st International Congress on Food Technology, Antalya, Türkiye, 11 Mart - 11 Haziran 2010, ss.287 Sürdürülebilir Kalkınma

Fatty Acid and Mineral Compositions of Poppy Seeds Having Different Colors

1st International Congress on Food Technology, Antalya, Türkiye, 11 Mart - 11 Haziran 2010, ss.287 Sürdürülebilir Kalkınma

Metrikler

Yayın

54

Atıf (WoS)

446

H-İndeks (WoS)

9

Atıf (Scopus)

547

H-İndeks (Scopus)

9

Proje

13

Tez Danışmanlığı

4

Açık Erişim

23
BM Sürdürülebilir Kalkınma Amaçları