SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Food preservation technologies
SAVING FOOD: PRODUCTION, SUPPLY CHAIN, FOOD WASTE, AND FOOD CONSUMPTION
, ss.117-140, 2019 (SCI-Expanded)
Diğer Dergilerde Yayınlanan Makaleler
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
Yenilebilir Çiçek: Lavanta
4th International Anatolian Agriculture, Food, Environment and Biology Congress, Afyonkarahisar, Türkiye, 20 - 22 Nisan 2019
Zencefilin Beslenme ve Sağlık Üzerine Etkileri
TARGID 2019, Afyonkarahisar, Türkiye, 20 - 22 Nisan 2019
Kokoreç or LambMeat? Nutritional View
4th International Symposium on Traditional Foods fromAdriaticto Caucasus, 18 - 21 Nisan 2018
A Traditional Turkish Beverage Boza: RheologicalCharacterization
4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018
Cultural and Historical Foundations of American Cuisine:Thanksgiving as a Sacred Diner
1st INTERNATIONAL SYMPOSIUM OF AMERICAN STUDIES, 27 - 29 Nisan 2016
Cultural and Historical Foundations of American Cuisine Thanksgiving as a Sacred Dinner
1st International Symposium of American Studies, 27 - 29 Nisan 2016
Fed-batch application of Aspergillus sojae system in serial bioreactors in order to increase polygalacturonase production.
International FoodCongress: NovelApproaches in FoodIndustry, 26 - 29 Mayıs 2014
Evaluation of Agro-IndustrialWastesforPolygalacturonaseProduction.
IFT 2013 Annual Meeting, 13 - 16 Haziran 2013
Effect of OrangePeelConcentrationandItsState on Polygalacturonase Activity andBiomassProduction.
IFT 2013 Annual Meeting, 13 - 16 Haziran 2013
TheComparison of BiochemıcalProperties of Exo-PolygalacturonasesProducedBy Solid StateAndSubmergedFermentationsusıng an Aspergillussojaemutantstrain
International Conference on EnzymeScienceandTechnology, 31 Ekim - 04 Kasım 2011
Comparison of extracted orange peel and whole orange peel in terms of polygalacturonase production uisng Aspergillus sojae mutant strain
IV International Conference on Environmental, IndustrialandAppliedMicrobiology (BioMicroWorld2011)., 14 - 16 Eylül 2011
Effect of substrate concentration on the polygalacturonase production by Aspergillus sojae mutant strain in serial bioreactor system.
2nd International ISEKI_FOOD Conference, 31 Ağustos - 02 Eylül 2011
Production of a pectinase from Aspergillus sojae by solid-state fermentation: Screening of the agro-industrial residues of food industry.
International FoodCongress: NovelApproaches in FoodIndustry, 26 - 29 Mayıs 2011
Effect of process parameters on polygalacturonase production by mutant strain of Aspergillus sojae in serial bioreactor system
International FoodCongress: Novel Approaches in Food Industry, 26 - 29 Mayıs 2011
Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae
International Food Congress: Novel Approaches in Food Industry, 26 - 29 Mayıs 2011
Optimization of exo-polygalacturonase production from orange peel by Aspergillus sojae
14th International Biotechnology Symposium and Exhibition, 14 - 18 Eylül 2010
Optimization of Medium Composition for the production of polygalacturonase from a new mutant Aspergillus sojae strain by submerged fermetation
2nd International Conference of Food Scienceand Technology, 22 - 24 Mart 2010
Optimization of Polygalacturonase production from Aspergillus sojae by using orange peel
Effost Conference , New Challenges in Food Preservation, 11 - 13 Kasım 2009
Kinetic and Thermodynamic Properties of Crude and Three-Phase Partitioned Polygalacturonase from Aspergillus sojae
13. thEuropeanCongress on Biotechnology. Barcelona, Spain. Abstract in Journal of Biotechnology, 16 - 19 Eylül 2007
Biochemical properties of Aspergillus sojae ATCC 20235 polygalacturonase
5th International Congress on FoodTechnology, Thesssaloniki, 9 - 11 Mart 2007
various Factors Affecting the pellet morphology, broth rheology and pectinas eenzyme production in submerged fermentation of Aspergillus sojae.
13th World Congress of Food Scienceand Technology, Nantes, France, 17 - 21 Eylül 2006
Optimization of the morphology and pectinase production by Aspergillus sojae ATCC 20235 using response surface methodology
Proceedings of IUFoST 13th World Congress of Food Science and Technology Nantes, France, 17 - 21 Eylül 2006
Investigation of various factors affecting the pellet morphology, broth rheology and pectinase enzyme production in submerged fermentation of Aspergillus sojae.
Proceedings of IUFoST, 13th World Congress of Food Science and Technology, Nantes, France, 17 - 21 Eylül 2006
Effect of agitation speed on the pellet morphology, broth rheology and pectinase enzyme production in submerged fermentation.
FoodMicro2006, The 20th International ICFMH Symposium,Bologna, Italy, 29 Ağustos - 02 Eylül 2006
Optimization of various fermentation parameters using Aspergillus sojae ATCC 20235 as a new pectinase producer.
FoodMicro2006, The 20th International ICFMH Symposium, Bologna, Italy, 29 Ağustos - 02 Eylül 2006
Investigation of various factors affecting the pellet morphology , broth rheology and pectinase production in submerged fermentation of Aspergillus sojae
3 rd Central EuropeanCongress on Food, Sofia (Bulgaria), 22 - 24 Mayıs 2006
Investigating the effect of various on morphology , rheology and production of pectinase by using a statistical approach
3 rd Central EuropeanCongress on Food, Sofia (Bulgaria), 22 - 24 Mayıs 2006
Solid state production of Polygalacturonase by Aspergillus sojae ATCC 20235
rd Central European Congress on Food, Sofia (Bulgaria), 22 - 24 Mayıs 2006
Kitap & Kitap Bölümleri
Büyük potansiyeli tam Olarak fark edilmemiş bir havaalanı: Selçuk/Efes
SELÇUK-Bir UNESCO Kentine Disiplinlerarası Bakış, Avcı Eda, Akcan Tolga, Ertürk Devrim, Editör, ÇİZGİ KİTABEVİ, Konya, ss.89-105, 2020
Nörogastronomi
Gastronomi ve Yiyecek Tarihi, Akbaba, Atilla , Çetinkaya Neslihan, Editör, Detay Yayıncılık, Ankara, ss.419-433, 2018