Yayınlar & Eserler

Yayın Ağı
Makaleler 16
Tümü (16)
SCI-E, SSCI, AHCI (13)
SCI-E, SSCI, AHCI, ESCI (16)
ESCI (1)
Scopus (16)

1. Physicochemical and sensory characteristics of tomato leather enriched with RuBisCO after high-pressure homogenization

ATEŞ E. G., ÖZTOP H. M., Boyanay O.
LWT , cilt.249, 2026 (SCI-Expanded, Scopus)

2. Detection of sugar syrup adulteration in honey using ethanol isotope ratio mass spectrometry (EIM-IRMS)

Gulenc B. E., Ates E. G., TONYALI KARSLI G., Smajlovic I., Smajlovic M., Mazi B. G., et al.
LWT , cilt.242, 2026 (SCI-Expanded, Scopus)

3. Psyllium and its role in improving rheology and structural properties of aquafaba cakes

Ateş E. G., Tonyalı Karslı G., Ozcan O. D., Özvural E. B., Öztop H. M.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.106, sa.1, ss.92-102, 2026 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. Defatting strategies for chia protein production: effects on physicochemical properties

Dirr S., Karslioglu O. O., ATEŞ E. G., ÖZTOP H. M.
Future Foods , cilt.12, 2025 (Scopus)

5. Effect of high-pressure homogenization, microwave pasteurization and protein addition on the bioactive and physicochemical properties of liquid tomato product

Taş O., Ateş E. G., Bal M., Şümnü S. G., Öztop H. M.
Applied Food Research , cilt.5, sa.2, 2025 (Scopus)

6. Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies

Ates E. G., Bal M., Çetin Karasu M., Çifte N. E., Erdem F., Gül M. R., et al.
FOOD ENGINEERING REVIEWS , cilt.17, sa.3, ss.671-705, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

7. Valorisation of chickpea pod (husk) as a novel protein source: structural and functional properties

ATEŞ E. G., ÖZTOP H. M., Ozmutlu Karslioglu O.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.60, sa.2, 2025 (SCI-Expanded, Scopus)

8. Foaming and emulsifying properties of aquafaba powders as affected by saponin and amino acid content

Ateş E. G., Tonyali Karsli G., Özcan Ö. D., Ozvural E. B., Öztop H. M.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.226, 2025 (SCI-Expanded, Scopus) Creative Commons License

9. Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time-Domain Nuclear Magnetic Resonance Analysis

Ateş E. G., Tonyalı Karslı G., Ozcan Ö. D., Özvural E. B., Öztop H. M.
MAGNETIC RESONANCE IN CHEMISTRY , cilt.63, sa.5-6, ss.394-405, 2025 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma

10. Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins

ATEŞ E. G., TONYALI KARSLI G., ALPAS H., Ozvural E. B., ÖZTOP H. M.
ACS FOOD SCIENCE & TECHNOLOGY , cilt.5, sa.3, ss.1116-1123, 2025 (ESCI)

11. Rheological and sensorial behavior of tomato product enriched with pea protein and olive powder

BAL M., ATEŞ E. G., ERDEM F., TONYALI KARSLI G., Karasu M., Ozarda O., et al.
Frontiers in Sustainable Food Systems , cilt.8, 2024 (SCI-Expanded, Scopus) Creative Commons License

12. Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven

Cinar A. T., Yolaçaner E., Ateş E. G.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.103, sa.11, ss.5342-5352, 2023 (SCI-Expanded, Scopus) Creative Commons License

13. Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study

ATEŞ E. G., Beira M. J., ÖZTOP H. M., Sebastião P. J.
Journal of Agricultural and Food Chemistry , cilt.69, ss.12102-12110, 2021 (SCI-Expanded, Scopus)

14. In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels

ATEŞ E. G., Ozvural E. B., Oztop M. H.
International Journal of Food Science and Technology , cilt.56, sa.7, ss.3421-3431, 2021 (SCI-Expanded, Scopus)

15. Field-dependent NMR relaxometry for Food Science: Applications and perspectives

ATEŞ E. G., Domenici V., Florek-Wojciechowska M., Gradišek A., Kruk D., Maltar-Strmečki N., et al.
Trends in Food Science and Technology , cilt.110, ss.513-524, 2021 (SCI-Expanded, Scopus)

16. Understanding the role ofd-Alluloseand soy protein addition in pectin gels

Ates E. G., Özvural E. B., Oztop M. H.
JOURNAL OF APPLIED POLYMER SCIENCE , cilt.138, sa.8, 2021 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 1

1. Innovative Processing Techniques Unveil the Potential of Chickpea Aquafaba

ATEŞ E. G., ÖZTOP H. M., TONYALI KARSLI G., ÖZVURAL E. B.
2ND INTERNATIONAL KARATEKİN SCIENCE AND TECHNOLOGY CONFERENCE, 21 - 22 Aralık 2023, (Tam Metin Bildiri)
Metrikler

Yayın

18

Yayın (WoS)

16

Yayın (Scopus)

16

Atıf (WoS)

58

H-İndeks (WoS)

4

Atıf (Scopus)

64

H-İndeks (Scopus)

4

Atıf (Scholar)

5

H-İndeks (Scholar)

1

Proje

2

Açık Erişim

4
BM Sürdürülebilir Kalkınma Amaçları
SDG 2: AMAÇ 2: AÇLIĞA SON
SDG 3: AMAÇ 3: SAĞLIKLI BİREYLER
SDG 4: AMAÇ 4: NİTELİKLİ EĞİTİM
SDG 5: AMAÇ 5: CİNSİYET EŞİTLİĞİ
SDG 9: AMAÇ 9: SANAYİ, YENİLİKÇİLİK VE ALTYAPI
SDG 10: AMAÇ 10: EŞİTSİZLİKLERİN AZALTILMASI
SDG 12: AMAÇ 12: SORUMLU ÜRETİM VE TÜKETİM
SDG 13: AMAÇ 13: İKLİM EYLEMİ