Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

IR spectra simulations by anharmonic DFT and CDFT-saturated and unsaturated fatty acids of Siberian sturgeon (Acipenser baerii Brandt,1869)

Aktaş A. B., Daştan T., Görgün S., Günlü A., Ercan E., Katin K., et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.12, sa.136, ss.1-8, 2024 (SCI-Expanded)

The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design

Satkin B., Aktaş A. B.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.77, sa.2, ss.282-291, 2024 (SCI-Expanded)

Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy

Okcu B. N., Aktaş A. B.
JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY , cilt.101, sa.3, ss.309-320, 2024 (SCI-Expanded)

Determination of oxidative stability of different vegetable oils by means of middle infrared spectroscopy and DFT calculations

Aktaş A. B., Daştan T., Katin K., Kaya S.
MICROCHEMICAL JOURNAL , cilt.194, ss.1-8, 2023 (SCI-Expanded)

Enrichment of green table olives by natural anthocyanins during fermentation

Ardic Z., AKTAŞ A. B.
Journal of Food Science and Technology , cilt.60, sa.8, ss.2244-2254, 2023 (SCI-Expanded) identifier identifier identifier

Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology

KARAOĞLAN H. A., AKTAŞ A. B.
Fermentation , cilt.9, sa.6, 2023 (SCI-Expanded) identifier

Fourier transform infrared spectroscopy and chemometrics for chemical property prediction of chemically interesterified lipids with butterfat and vegetable oils during storage

Aktaş A. B., Temur G. N., Okcu B. N.
JOURNAL OF MOLECULAR STRUCTURE , cilt.1274, sa.1, ss.1-6, 2023 (SCI-Expanded)

Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

Aktaş A. B., Özen F. B.
Grasas Y Aceites , cilt.72, sa.3, ss.1-15, 2021 (SCI-Expanded)

Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends

AKTAŞ A. B., Ozen B., Alamprese C.
Journal of Food Processing and Preservation , cilt.45, sa.8, 2021 (SCI-Expanded) identifier identifier

IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow

AKTAŞ A. B., Alamprese C., Fessas D., Ozen B.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.110, ss.25-31, 2019 (SCI-Expanded) identifier identifier

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

Aktas A. B., Ozen B., Tokatli F., Sen I.
FOOD CHEMISTRY , cilt.161, ss.104-111, 2014 (SCI-Expanded) identifier identifier identifier

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

Aktas A. B., Ozen B., Tokatli F., Sen I.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.94, sa.4, ss.691-698, 2014 (SCI-Expanded) identifier identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Oxidative stability of yogurts fortified with lyophilized purslane throughout storage

Aktaş A. B.
The Journal of Raw Materials to Processed Foods , cilt.4, sa.1, ss.40-46, 2023 (Hakemli Dergi)

SADEYAĞIN FARKLI BİTKİSEL YAĞLARLA KİMYASAL İNTERESTERİFİKASYONU

Aktaş A. B., Okçu B. N., Yaman D., Bayram B. B.
Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi , cilt.25, sa.4, ss.528-536, 2022 (Hakemli Dergi)

Fourier Dönüşümlü Kızılötesi Spektroskobi ile Kızartma Yağlarındaki Bazı Kimyasal Değişimlerin İncelenmesi

AKTAŞ A. B., Erdal M. M., Kaya D., Yiğit F. A.
European Journal of Science and Technology , sa.32, ss.542-547, 2021 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

FT-NIR spectroscopy for fermentation monitoring of purslane-fortified yogurt

Aktaş A. B., Grassi S., Picozzi C., Alamprese C.
Final SensorFINT International Conference, Cordoba, İspanya, 29 - 31 Mayıs 2024, ss.1

The Effect of Different Olive Varieties on Some Chemical Properties of Cold-Pressed Virgin Olive Oils

Oner Poyraz A., Aktaş A. B.
ICONFOOD'23 2nd International Congress on Food Researches, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.813

The Effect of Different Drying Methods on Some Chemical Properties of Cold-Pressed Golden Sesame Oils

Vural B., Aktaş A. B.
ICONFOOD'23 2nd International Congress on Food Researches, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.812

THE PROPERTIES OF PURSLANE PLANT AND ITS APPLICATION AREAS IN FOOD TECHNOLOGY

Aktaş A. B.
5 th INTERNATIONAL CUKUROVA AGRICULTURE AND VETERINARY CONGRESS, Adana, Türkiye, 21 - 23 Temmuz 2023, ss.105-106

LIPIDOMICS FOR FOOD SCIENCE AND TECHNOLOGY

Aktaş A. B.
6th INTERNATIONAL PALANDÖKEN SCIENTIFIC STUDIES CONGRESS, Erzurum, Türkiye, 24 - 25 Haziran 2023, ss.668-669

Production of Structured Lipids by Chemical Interesterification of Beef Tallow with Milk and Different Oils

Okçu B. N., Aktaş A. B.
International Conference on Design, Research and Development, 17 Aralık 2021

ENRICHMENT OF TABLE GREEN OLIVES BY ANTHOCYANINS

Ardıç Z., Aktaş A. B.
3rd INTERNATIONAL CONFERENCE on FOOD, AGRICULTURE and VETERINARY, İzmir, Türkiye, 19 - 20 Haziran 2021, ss.151-152

FT-IR/NIR Spectroscopy Monitoring of Several Chemical Properties of Structured Lipids Produced by Interesterification of Beef Tallow with Vegetable Oils

AKTAŞ A. B., ÖZEN F. B., Alamprese C.
Innovations in Food Science Technology, 25 - 27 Haziran 2019

Storage Stability of Structured Lipids Produced from Butterfat and Vegetable Oils by Chemical Interesterification

AKTAŞ A. B., BAYAZIT G.
INNOVATIONS IN FOOD SCIENCE TECHNOLOGY, 25 - 27 Haziran 2019

Determination of Some Chemical and Physical Properties of Structured Lipids Produced by Enzymatic Interesterification of Beef Tallow with Corn Oil

AKTAŞ A. B., ÖZEN F. B.
International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 Haziran 2019

KİMYASAL İNTERESTERİFİKASYON YOLUYLA ÜRETİLMİŞ YAĞLARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİNİN BELİRLENMESİ

ZARALIOĞLU A., BAYAZIT G., AKTAŞ A. B.
10. Gıda Mühendisliği Öğrenci Kongresi, Türkiye, 25 - 26 Nisan 2019

PHYSICAL PROPERTIES OF STRUCTURED LIPIDS PRODUCED BY CHEMICAL INTERESTERIFICATION OF BEEF TALLOW WITH DIFFERENT OILS

AKTAŞ A. B., ÖZEN F. B., YEMİŞÇİOĞLU F.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Prediction of slip melting point of interesterified fats by means of FT-NIR spectroscopy

AKTAŞ A. B., Alamprese C., ÖZEN F. B.
NIR Italia 2018, Genoa, İtalya, 30 - 31 Mayıs 2018

MODIFICATION OF TALLOW BY CHEMICAL INTERESTERIFICATION

AKTAŞ A. B., ÖZEN F. B., Yemişcioğlu F.
1st Conference of Innovations in Food Science and Technology, 10 - 12 Mayıs 2017

DETERMINATION OF CHEMICAL COMPOSITION OF THREE DIFFERENT OLIVE TYPES BY CHEMOMETRIC ANALYSIS OF MID-INFRARED SPECTRAL DATA

AKTAŞ A. B., ÖZEN F. B.
NAFI2014, 26 - 29 Mayıs 2014

PHENOLIC COMPOSITION OF NATURALLY DEBITTERING OLIVE

AKTAŞ A. B., ŞEN İ., ÖZEN F. B., TOKATLI E.
EUROFOODCHEM XVII, 7 - 10 Mayıs 2013

KARABURUN YARIMADASINDA YETİŞEN HURMA ZEYTİNİN BAZI KİMYASAL ÖZELLİKLERİ

AKTAŞ A. B., ŞEN İ., ÖZEN F. B., TOKATLI E.
11. Ulusal Gıda Kongresi, Türkiye, 10 - 12 Ekim 2012

Kitap & Kitap Bölümleri

Prebiotics, Probiotics, and Allergy

Aktaş A. B.
Current Approaches to Allergic Diseases, Gökhan Şahin,Şengül Aksakal, Editör, NOVA Science Publishers Inc. , New York, ss.417-429, 2024

Metabolomic Applications in Food Science and Nutrition

Aktaş A. B.
Metabolomics and Clinical Approach, Sevgi Durna Daştan,Taner Daştan, Editör, NOVA Science Publishers Inc. , New York, ss.241-255, 2023

METAGENOMIC APPROACHES FOR FOOD SCIENCE AND TECHNOLOGY

Aktaş A. B.
Theory and Research in Agriculture, Forestry and Aquaculture Sciences, Ali Bolat, Editör, Serüven Yayınevi, İzmir, ss.47-62, 2022

Bitkisel Yağlarda Renk

Aktaş A. B.
Gıdalarda Renk, Emre Hastaoğlu, Editör, Akademisyen Yayınevi Kitabevi, Ankara, ss.203-224, 2021

Metrikler

Yayın

36

Atıf (WoS)

24

H-İndeks (WoS)

3

Atıf (Scopus)

26

H-İndeks (Scopus)

3

Proje

8