Makaleler
9
Tümü (9)
SCI-E, SSCI, AHCI (6)
SCI-E, SSCI, AHCI, ESCI (6)
Scopus (6)
TRDizin (3)
2. Characterization of edible film produced from chitosan, quince seed mucilage and guar gum
Journal of Food Measurement and Characterization
, cilt.19, sa.11, ss.8316-8332, 2025 (SCI-Expanded, Scopus)
4. Modelling of Rheological Behaviour of Persimmon Puree
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
, cilt.13, sa.2, ss.439-445, 2025 (TRDizin)
5. Investigation of the rheological properties of persimmon puree by using response surface methodology
QUALITY ASSURANCE AND SAFETY OF CROPS AND FOODS
, cilt.17, sa.1, ss.57-74, 2025 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
7
1. AVOKADO MEYVE TOHUMLARININ POTANSİYEL KULLANIM OLANAKLARI
7. ULUSLARARASI BESLENME OBEZİTE VE TOPLUM SAĞLIĞI KONGRESİ, İstanbul, Türkiye, 28 Mayıs 2022, (Özet Bildiri)
Kitaplar
1