Yayınlar & Eserler

Yayın Ağı
Makaleler 10
Tümü (10)
SCI-E, SSCI, AHCI (8)
SCI-E, SSCI, AHCI, ESCI (8)
Scopus (7)
TRDizin (4)

1. Tarhana Hamurundan Üretilen Ekmeklerin DuyusalÖzelliklerinin Değerlendirilmesi

Göğüş Bağış N., Gün A.
AYDIN GASTRONOMY , cilt.7, sa.1, ss.1-13, 2023 (TRDizin) Creative Commons License

2. EFFECT OF SUBSTRATE CONCENTRATION AND SCALE UP ON THE POLYGALACTURONASE PRODUCTION

GÖĞÜŞ BAĞIŞ N., Tari C.
Gıda Dergisi , cilt.44, ss.802-809, 2019 (TRDizin) identifier

3. Food preservation technologies

TAVMAN Ş., ÖTLEŞ S., ÖNCÜ GLAUE Ş., GÖĞÜŞ BAĞIŞ N.
SAVING FOOD: PRODUCTION, SUPPLY CHAIN, FOOD WASTE, AND FOOD CONSUMPTION , ss.117-140, 2019 (SCI-Expanded) identifier

4. Evaluation of agro-industrial wastes, their state, and mixing ratio for maximum polygalacturonase and biomass production in submerged fermentation

GÖĞÜŞ BAĞIŞ N., Evcan E., Tari C., Cavalitto S. F.
ENVIRONMENTAL TECHNOLOGY , cilt.36, sa.20, ss.2657-2667, 2015 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

5. Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects

GÖĞÜŞ BAĞIŞ N., Taze B. H., Demir H., Tari C., Unluturk S., Lahore M. F.
TURKISH JOURNAL OF BIOLOGY , cilt.38, sa.4, ss.537-548, 2014 (SCI-Expanded, Scopus, TRDizin) identifier identifier

6. Optimization of the process parameters for the utilization of orange peel to produce polygalacturonase by solid-state fermentation from an Aspergillus sojae mutant strain

Demir H., GÖĞÜŞ BAĞIŞ N., Tari C., Heerd D., Lahore M. F.
TURKISH JOURNAL OF BIOLOGY , cilt.36, sa.4, ss.394-404, 2012 (SCI-Expanded, Scopus, TRDizin) identifier identifier

7. Biochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojae

Tari C., Dogan N., GÖĞÜŞ BAĞIŞ N.
FOOD CHEMISTRY , cilt.111, sa.4, ss.824-829, 2008 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

8. Optimization of biomass, pellet size and polygalacturonase production by Aspergillus sojae ATCC 20235 using response surface methodology

Tari C., GÖĞÜŞ BAĞIŞ N., Tokatli F.
ENZYME AND MICROBIAL TECHNOLOGY , cilt.40, sa.5, ss.1108-1116, 2007 (SCI-Expanded, Scopus) identifier identifier

9. Solid-state production of polygalacturonase by Aspergillus sojae ATCC 20235

Ustok F. I., Tari C., GÖĞÜŞ BAĞIŞ N.
JOURNAL OF BIOTECHNOLOGY , cilt.127, sa.2, ss.322-334, 2007 (SCI-Expanded, Scopus) identifier identifier identifier

10. Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures

GÖĞÜŞ BAĞIŞ N., Tari C., Oncu Ş., Unluturk S., Tokatli F.
BIOCHEMICAL ENGINEERING JOURNAL , cilt.32, sa.3, ss.171-178, 2006 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 29

1. Yenilebilir Çiçek: Lavanta

Tibet Akgül D., Göğüş Bağış N., Öncü Glaue Ş., Akcan T.
4th International Anatolian Agriculture, Food, Environment and Biology Congress, Afyonkarahisar, Türkiye, 20 - 22 Nisan 2019, (Tam Metin Bildiri)

2. Zencefilin Beslenme ve Sağlık Üzerine Etkileri

ÜNAL F. U., GÖĞÜŞ BAĞIŞ N., TÜRKÖZ BAKIRCI G.
TARGID 2019, Afyonkarahisar, Türkiye, 20 - 22 Nisan 2019, (Tam Metin Bildiri)

3. Kokoreç or LambMeat? Nutritional View

GÖĞÜŞ BAĞIŞ N., ÖNCÜ GLAUE Ş.
4th International Symposium on Traditional Foods fromAdriaticto Caucasus, 18 - 21 Nisan 2018, (Özet Bildiri)

4. A Traditional Turkish Beverage Boza: RheologicalCharacterization

GÖĞÜŞ BAĞIŞ N., ÖNCÜ GLAUE Ş.
4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

5. Cultural and Historical Foundations of American Cuisine:Thanksgiving as a Sacred Diner

ÖNCÜ GLAUE Ş., GÖĞÜŞ BAĞIŞ N., ÖZKAN S.
1st INTERNATIONAL SYMPOSIUM OF AMERICAN STUDIES, 27 - 29 Nisan 2016, (Özet Bildiri)

6. Cultural and Historical Foundations of American Cuisine Thanksgiving as a Sacred Dinner

Özkan S., ÖNCÜ GLAUE Ş., GÖĞÜŞ N.
1st International Symposium of American Studies, 27 - 29 Nisan 2016, (Özet Bildiri)

7. Fed-batch application of Aspergillus sojae system in serial bioreactors in order to increase polygalacturonase production.

GÖĞÜŞ BAĞIŞ N., Tari C.
International FoodCongress: NovelApproaches in FoodIndustry, 26 - 29 Mayıs 2014

8. Evaluation of Agro-IndustrialWastesforPolygalacturonaseProduction.

GÖĞÜŞ BAĞIŞ N., EVCAN E., Tari C., Cavalitto S.
IFT 2013 Annual Meeting, 13 - 16 Haziran 2013

9. Effect of OrangePeelConcentrationandItsState on Polygalacturonase Activity andBiomassProduction.

GÖĞÜŞ BAĞIŞ N., Tari C.
IFT 2013 Annual Meeting, 13 - 16 Haziran 2013, (Özet Bildiri)

10. TheComparison of BiochemıcalProperties of Exo-PolygalacturonasesProducedBy Solid StateAndSubmergedFermentationsusıng an Aspergillussojaemutantstrain

GÖĞÜŞ BAĞIŞ N., DEMİR H., Tari C.
International Conference on EnzymeScienceandTechnology, 31 Ekim - 04 Kasım 2011

11. Comparison of extracted orange peel and whole orange peel in terms of polygalacturonase production uisng Aspergillus sojae mutant strain

GÖĞÜŞ BAĞIŞ N., Tari C.
IV International Conference on Environmental, IndustrialandAppliedMicrobiology (BioMicroWorld2011)., 14 - 16 Eylül 2011

12. Effect of substrate concentration on the polygalacturonase production by Aspergillus sojae mutant strain in serial bioreactor system.

GÖĞÜŞ BAĞIŞ N., DEMİR H., HAKGÜDER TAZE B., Tari C., Lahore M. F.
2nd International ISEKI_FOOD Conference, 31 Ağustos - 02 Eylül 2011

13. Production of a pectinase from Aspergillus sojae by solid-state fermentation: Screening of the agro-industrial residues of food industry.

DEMİR H., Tari C., Üçüncü C., GÖĞÜŞ BAĞIŞ N.
International FoodCongress: NovelApproaches in FoodIndustry, 26 - 29 Mayıs 2011

14. Effect of process parameters on polygalacturonase production by mutant strain of Aspergillus sojae in serial bioreactor system

GÖĞÜŞ BAĞIŞ N., HAKGÜDER TAZE B., Tari C., DEMİR H., Lahore M. F.
International FoodCongress: Novel Approaches in Food Industry, 26 - 29 Mayıs 2011

15. Morphology and bulk rheology affected by operational conditions in submerged fermentation of Aspergillus sojae

HAKGÜDER TAZE B., ÜNLÜTÜRK S., GÖĞÜŞ BAĞIŞ N., Tari C., Lahore M. F.
International Food Congress: Novel Approaches in Food Industry, 26 - 29 Mayıs 2011

16. Optimization of exo-polygalacturonase production from orange peel by Aspergillus sojae

BÜYÜKKİLECİ A. O., Tari C., Lahore M. F., DEMİR H., GÖĞÜŞ BAĞIŞ N.
14th International Biotechnology Symposium and Exhibition, 14 - 18 Eylül 2010

17. Optimization of Medium Composition for the production of polygalacturonase from a new mutant Aspergillus sojae strain by submerged fermetation

Tari C., GÖĞÜŞ BAĞIŞ N., DEMİR H., Lahore M. F., Heerd D.
2nd International Conference of Food Scienceand Technology, 22 - 24 Mart 2010

18. Optimization of Polygalacturonase production from Aspergillus sojae by using orange peel

DEMİR H., GÖĞÜŞ BAĞIŞ N., Tari C., Heerd D., Lahore M. F.
Effost Conference , New Challenges in Food Preservation, 11 - 13 Kasım 2009

19. Kinetic and Thermodynamic Properties of Crude and Three-Phase Partitioned Polygalacturonase from Aspergillus sojae

DOĞAN N., Tari C., GÖĞÜŞ BAĞIŞ N.
13. thEuropeanCongress on Biotechnology. Barcelona, Spain. Abstract in Journal of Biotechnology, 16 - 19 Eylül 2007

20. Biochemical properties of Aspergillus sojae ATCC 20235 polygalacturonase

GÖĞÜŞ BAĞIŞ N., Tari C., DOĞAN N.
5th International Congress on FoodTechnology, Thesssaloniki, 9 - 11 Mart 2007

21. Various Factors Affecting the Pellet Morphology, Broth Reology and Pectinase Enzyme Production in Submerged Fermentation of Aspergillus Sojae

ÖNCÜ GLAUE Ş., Unluturk S., Tari C., GÖĞÜŞ BAĞIŞ N.
13th World Congress of Food Science Technology, Nantes, France, 17 - 21 Eylül 2006, (Tam Metin Bildiri)

22. various Factors Affecting the pellet morphology, broth rheology and pectinas eenzyme production in submerged fermentation of Aspergillus sojae.

ÖNCÜ GLAUE Ş., ÜNLÜTÜRK S., tari c., GÖĞÜŞ BAĞIŞ N.
13th World Congress of Food Scienceand Technology, Nantes, France, 17 - 21 Eylül 2006, (Tam Metin Bildiri)

23. Optimization of the morphology and pectinase production by Aspergillus sojae ATCC 20235 using response surface methodology

GÖĞÜŞ BAĞIŞ N., Tari C., ÜNLÜTÜRK S., ÖNCÜ GLAUE Ş., TOKATLI E.
Proceedings of IUFoST 13th World Congress of Food Science and Technology Nantes, France, 17 - 21 Eylül 2006

24. Investigation of various factors affecting the pellet morphology, broth rheology and pectinase enzyme production in submerged fermentation of Aspergillus sojae.

ÖNCÜ GLAUE Ş., ÜNLÜTÜRK S., Tari C., GÖĞÜŞ BAĞIŞ N.
Proceedings of IUFoST, 13th World Congress of Food Science and Technology, Nantes, France, 17 - 21 Eylül 2006

25. Effect of agitation speed on the pellet morphology, broth rheology and pectinase enzyme production in submerged fermentation.

ÖNCÜ GLAUE Ş., ÜNLÜTÜRK S., Tari C., GÖĞÜŞ BAĞIŞ N.
FoodMicro2006, The 20th International ICFMH Symposium,Bologna, Italy, 29 Ağustos - 02 Eylül 2006

26. Optimization of various fermentation parameters using Aspergillus sojae ATCC 20235 as a new pectinase producer.

GÖĞÜŞ BAĞIŞ N., Tari C., ÜNLÜTÜRK S., ÖNCÜ GLAUE Ş., TOKATLI E.
FoodMicro2006, The 20th International ICFMH Symposium, Bologna, Italy, 29 Ağustos - 02 Eylül 2006

27. Investigation of various factors affecting the pellet morphology , broth rheology and pectinase production in submerged fermentation of Aspergillus sojae

ÖNCÜ GLAUE Ş., ÜNLÜTÜRK S., Heerd D., GÖĞÜŞ BAĞIŞ N.
3 rd Central EuropeanCongress on Food, Sofia (Bulgaria), 22 - 24 Mayıs 2006

28. Investigating the effect of various on morphology , rheology and production of pectinase by using a statistical approach

Tari C., GÖĞÜŞ BAĞIŞ N., ÖNCÜ GLAUE Ş., ÜNLÜTÜRK S., TOKATLI E.
3 rd Central EuropeanCongress on Food, Sofia (Bulgaria), 22 - 24 Mayıs 2006

29. Solid state production of Polygalacturonase by Aspergillus sojae ATCC 20235

USTOK F. I., Tari C., GÖĞÜŞ BAĞIŞ N.
rd Central European Congress on Food, Sofia (Bulgaria), 22 - 24 Mayıs 2006
Kitaplar 3

1. Büyük potansiyeli tam Olarak fark edilmemiş bir havaalanı: Selçuk/Efes

AVCI E., AKCAN T., GÖĞÜŞ BAĞIŞ N., BAKICI D. Z., BARDAKOĞLU Ö., EKİCİ M., et al.
SELÇUK-Bir UNESCO Kentine Disiplinlerarası Bakış, Avcı Eda, Akcan Tolga, Ertürk Devrim, Editör, ÇİZGİ KİTABEVİ, Konya, ss.89-105, 2020

2. Food Preservation Technologies

TAVMAN Ş., ÖTLEŞ S., ÖNCÜ GLAUE Ş., GÖĞÜŞ BAĞIŞ N.
Saving Food: Production, Supply Chain, Food Waste and Food Consumption1st Edition, Charis Galanakis, Editör, Elsevier, ss.117-140, 2019 Sürdürülebilir Kalkınma

3. Nörogastronomi

ÖZGEN I., GÖĞÜŞ BAĞIŞ N.
Gastronomi ve Yiyecek Tarihi, Akbaba, Atilla , Çetinkaya Neslihan, Editör, Detay Yayıncılık, Ankara, ss.419-433, 2018
Metrikler

Yayın

43

Yayın (WoS)

8

Yayın (Scopus)

7

Atıf (WoS)

248

H-İndeks (WoS)

7

Atıf (Scopus)

265

H-İndeks (Scopus)

6

Atıf (Scholar)

91

H-İndeks (Scholar)

4

Atıf (TrDizin)

1

H-İndeks (TrDizin)

1

Atıf (Diğer Toplam)

6

Proje

4

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları