Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid

Guler G. S., YILDIZ E., Yazicioglu N., ŞÜMNÜ S. G., ŞAHİN S.
Food Bioscience , cilt.59, 2024 (SCI-Expanded) identifier identifier

Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

Emir A. A., YILDIZ E., Kirtil E.
Polymer Engineering and Science , cilt.64, sa.6, ss.2943-2955, 2024 (SCI-Expanded) identifier identifier

Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential

YILDIZ E., Aydogdu Emir A.
Polymer Engineering and Science , cilt.64, sa.6, ss.2569-2578, 2024 (SCI-Expanded) identifier identifier

Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract

Aydogdu Emir A., Yıldız E., Öz E., Amarowicz R., Proestos C., Khan M. R., et al.
International Journal of Food Science and Technology , cilt.58, sa.8, ss.4376-4385, 2023 (SCI-Expanded) Creative Commons License identifier identifier

Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast

Emir A. A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.16, sa.2, ss.327-341, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage

Yildiz E., Emir A. A., Sumnu G., Kahyaoglu L. N.
FOOD BIOSCIENCE , cilt.50, 2022 (SCI-Expanded) identifier identifier

Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package

YILDIZ E., ŞÜMNÜ S. G., KAHYAOĞLU L. N.
FOOD AND BIOPRODUCTS PROCESSING , cilt.135, ss.205-216, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package

YILDIZ E., ŞÜMNÜ S. G., KAHYAOĞLU L. N.
International Journal of Biological Macromolecules , cilt.170, ss.437-446, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation

YILDIZ E., Bayram I., Sumnu G., ŞAHİN S., Ibis O. I.
Food Hydrocolloids , cilt.111, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms

Uygun E., YILDIZ E., Sumnu G., ŞAHİN S.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.13, sa.5, ss.838-850, 2020 (SCI-Expanded) identifier identifier

Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material

Aydogdu A., Yıldız E., Aydogdu Y., Sumnu G., Şahin S., Ayhan Z.
Food Hydrocolloids , cilt.95, ss.245-255, 2019 (SCI-Expanded) identifier identifier

Effects of Microwave-Assisted Baking on Quality of Gluten-free Cakes and Breads

YILDIZ E., Sumnu G., ŞAHİN S.
CEREAL FOODS WORLD , cilt.64, sa.4, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma identifier

Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry

Aydogdu A., Yıldız E., Ayhan Z., Aydoğdu Y., Şümnü S. G., Şahin S.
EUROPEAN POLYMER JOURNAL , cilt.112, ss.477-486, 2019 (SCI-Expanded) identifier identifier

Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Yıldız E., Güner S., Sumnu G., Şahin S., Oztop M. H.
FOOD AND BIOPROCESS TECHNOLOGY , cilt.11, ss.1923-1933, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes

YILDIZ E., ŞÜMNÜ S. G., ŞAHİN S.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.10, sa.3, ss.245-254, 2018 (SCI-Expanded) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

The effects of crosslinking agents on faba bean flour–chitosan-curcumin films and their characterization

YILDIZ E., İLHAN E., KAHYAOĞLU L. N., ŞÜMNÜ S. G., ÖZTOP H. M.
Legume Science , cilt.4, sa.1, 2022 (ESCI) Sürdürülebilir Kalkınma identifier identifier

Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material

Aydogdu Emir A., YILDIZ E., AYDOĞDU Y., ŞÜMNÜ S. G., ŞAHİN S.
Legume Science , cilt.3, sa.2, 2021 (Scopus) identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Gallic acid incorporated pea flour films as an edible and active food packaging

Yıldız E., Bayram İ., Şümnü S. G., Şahin S.
15TH INTERNATİONAL HYDROCOLLOIDS CONFERENCE-FOOD2020, Melbourne, Avustralya, 2 - 05 Mart 2020

A MACROSCOPIC APPROACH TO DEFINE CHARACTERISTICS OF GLUTEN-FREE CAKES BY T2 RELAXATION TIMES

Yıldız E., Güner S., Şümnü S. G., Şahin S., Öztop H. M.
ISEKI-2018, Stuttgart, Almanya, 3 - 05 Temmuz 2018, ss.1

Usage of carob bean flour in gluten free cakes

BERK E., ŞÜMNÜ S. G., ŞAHİN S.
EFF2017 Engineering Future Food, 28 Mayıs - 31 Aralık 2017, ss.1909-1914

Ultrasonikasyon Yöntemi ile Hazırlanmış Zencefil Mikrokapsüllerinin Karakterizasyonu

BERK E., Perk C., ÖZTOP H. M.
9. Gıda Mühendisliği Kongresi, Türkiye, 12 - 14 Kasım 2015

Kitap & Kitap Bölümleri

Utilization of Lentils in Different Food Products

Yıldız E., Şümnü S. G., Aydoğdu A.
Lentils: Production, Processing Technologies, Products, and Nutritional Profile, Jasim Ahmed,Muhammad Siddiq,Mark A. Uebersax, Editör, John Wiley & Sons, West Sussex, UK , New Jersey, ss.237-259, 2023 Creative Commons License

Metrikler

Yayın

22

Atıf (WoS)

251

H-İndeks (WoS)

7

Atıf (Scopus)

353

H-İndeks (Scopus)

8

Proje

2

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları