Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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. C., Ozarda O., et al.
Frontiers in Sustainable Food Systems , cilt.8, 2024 (SCI-Expanded) Creative Commons License identifier identifier

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) Creative Commons License identifier identifier identifier

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) identifier identifier identifier

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) identifier identifier

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) identifier identifier

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) identifier identifier

Metrikler

Yayın

6

Atıf (WoS)

47

H-İndeks (WoS)

3

Atıf (Scopus)

50

H-İndeks (Scopus)

3

Atıf (Scholar)

5

H-İndeks (Scholar)

1

Açık Erişim

2