Publications & Works

Publication Network
Articles 3
All (3)
SCI-E, SSCI, AHCI (3)
SCI-E, SSCI, AHCI, ESCI (3)
Scopus (3)

1. 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 , vol.17, no.3, pp.671-705, 2025 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

2. Quality changes in high hydrostatic pressure treated enriched tomato sauce

Erdem F., Taş O., Erol N., Öztop H. M., Alpas H.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.104, no.15, pp.9151-9159, 2024 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

3. 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 , vol.8, 2024 (SCI-Expanded, Scopus) Creative Commons License identifier identifier
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3

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3

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7

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2

Citation (Scopus)

10

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3

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2

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2
UN Sustainable Development Goals