Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

The nanoemulsions: A new design and fat-reducing strategy for the bakery industry. Their effects on some quality attributes of fat-reduced cakes

Meral R., Ekin M. M., Kutlu N., Erim Köse Y.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.12, 2022 (SCI-Expanded) identifier identifier

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Kutlu N., Meral R., Ekin M. M., Erim Köse Y., Ceylan Z.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.2, ss.1074-1082, 2022 (SCI-Expanded) identifier identifier

Determınatıon of some basıc propertıes of tradıtıonal malatya cheese

Köse Ş., Ceylan M. M., Altun İ., Erim Köse Y.
Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded) identifier identifier

Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization

Erim Köse Y.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.153, 2022 (SCI-Expanded) identifier identifier

Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method

Yasar D., Erim Köse Y., Köse Ş.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.12, 2021 (SCI-Expanded) identifier identifier

Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Ceylan Z., Kutlu N., Meral R., Ekin M. M., Erim Köse Y.
FOOD BIOSCIENCE , cilt.42, 2021 (SCI-Expanded) identifier identifier

Wheat germ oil nanoemulsion for oil stability of the cooked ?sh ?llets stored at 4 C

Ceylan Z., Meral R., Köse Y. E., Cavidoğlu İ.
Journal Of Food Science And Technology-Mysore , cilt.1, sa.1, ss.1-9, 2020 (SCI-Expanded)

The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads

Meral R., Köse Y. E.
Quality Assurance And Safety Of Crops & Foods , cilt.11, ss.171-181, 2019 (SCI-Expanded)

A STUDY ON MINERAL CONTENT OF WHEY OBTAINED FROM TURKISH STRAINED YOGURT

Köse Ş., Köse Y. E., Altun I.
COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES , cilt.72, sa.12, ss.1732-1738, 2019 (SCI-Expanded) identifier identifier

DETERMINATION OF SIMULTANEOUS HEAT AND MASS TRANSFER PARAMETERS OF TULUMBA DESSERT DURING DEEP-FAT FRYING

Köse Y. E., Dogan I. S.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.4, 2017 (SCI-Expanded) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Impact of Sodium Chloride and Ascorbic Acid on Pasting and Textural Parameters of Corn Starch-Water and Milk Systems.

Köse Ş., Köse Y. E., ceylan m. m.
International Journal of Agriculture and Biological Sciences , cilt.10, ss.9-16, 2019 (Hakemli Dergi)

Determination of Texture Profile Analysis of Yogurt Produced By Industrial and Traditional Method

Köse Y. E., Altun İ., Köse Ş.
International Journal of Scientific and Technological Research , cilt.4, sa.8, ss.-66--70, 2018 (Hakemli Dergi)

Usage Possibilities of Mathematical Modelling in Drying Technology

Köse Y. E.
international journal of scientific and technological research , sa.4, ss.1-8, 2018 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

DETERMINATION OF ANTIOXIDANT ACTIVITY OF ROASTED WHEAT, A TRADITIONAL SNACK FOOD / GELENEKSEL BİR ÇEREZ OLAN BUĞDAY KAVURGASININ ANTİOKSİDAN AKTİVİTESİNİN BELİRLENMESİ

Köse Y. E.
ISPEC 3. ULUSLARARASI TARIM, HAYVANCILIK VE KIRSAL KALKINMA KONGRESİ, Van, Türkiye, 20 - 22 Aralık 2019, ss.849-856

Dondurarak Kurutulmuş Buğday Ruşeyminden Ekstrakte Edilen Ruşeym Yağının Oksidasyon Parametrelerinin Belirlenmesi

Köse Y. E., Meral R., Cavidoğlu İ.
YABİTED IV. BİTKİSEL YAĞ KONGRESİ, İstanbul, Türkiye, 18 - 19 Nisan 2019, ss.67

Antioksidan Gıda Kaynağı Olarak Tavuk Yumurtası

Köse Ş., Altun İ., Köse Y. E.
I. INTERNATIONAL IĞDIR CONGRESS ON MULTIDISCIPLINARY STUDIES, Iğdır, Türkiye, 6 - 08 Kasım 2018, ss.345

Geleneksel Gıdaların Gastronomi Turizmindeki Rolü

Köse Ş., Köse Y. E.
2. Uluslararası Batı Asya Turizm Araştırmaları Kongresi, Van, Türkiye, 27 - 30 Eylül 2018

PROPERTIES OF COMMERCIAL WHEAT GERM

Köse Y. E., Meral R., Cavidoğlu İ.
II. INTERNATIONAL EURASIAN AGRICULTURE AND NATURAL SCIENCES CONGRESS, Baku, Azerbaycan, 11 - 15 Eylül 2018, ss.63

Wheat Germ: Its composition and benefits to health

Köse Y. E., Meral R., Cavidoğlu İ.
International Agriculture Science Congress, Van, Türkiye, 9 - 12 Mayıs 2018, ss.316

The Effects of Microwave Treatment and Storage Times on Oxidation of Wheat Germ Oil

Köse Y. E., Meral R., Cavidoğlu İ.
International Agricultural Science Congress, Van, Türkiye, 9 - 12 Mayıs 2018, ss.326

The Contribution of Role And Importance of Food Engineering in Molecular Gastronomy To The Gastronomy Tourism.

Köse Y. E., Meral R., Cavidoğlu İ.
IWACT – 2017 INTERNATIONAL WEST ASIA CONGRESS OF TOURISM RESEARCH, Van, Türkiye, 28 Eylül - 01 Ekim 2017, ss.55

The Importance of Geographical Indication Foods in Gastronomy Tourism

Köse Ş., Erim Köse Y. E.
Uluslararası Batı Asya Turizm Araştırmaları Kongresi, Van, Türkiye, 28 Eylül - 01 Ekim 2017, ss.60

Arı Sütü ve Fonksiyonel Özellikleri

Köse Ş., Erim Köse Y. E., ASLAN H.
I. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 25 - 26 Mayıs 2017, ss.104

Fonksiyonel süt ve süt ürünleri

Köse Ş., Köse Y. E.
I. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 25 - 26 Mayıs 2017, ss.100

Production and Functionality of Lactulose

Köse Ş., Erim Köse Y. E.
International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Türkiye, 15 - 17 Mayıs 2017, ss.809

Stabilization Methods of Wheat Bran

Köse Y. E.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), Nevşehir, Türkiye, 12 - 15 Mayıs 2017, ss.819

Evaluation of Grain Processing Wastes as a Functional Food

Köse Y. E., Meral R., Cavidoğlu İ.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017 ),, Nevşehir, Türkiye, 12 - 15 Mayıs 2017, ss.786 Sürdürülebilir Kalkınma

KONJAC (AMORPHOPHALLUS KONJAC) FLOUR

Köse Y. E.
1st international congress on medicinal and aromatic plants, Konya, Türkiye, 9 - 12 Mayıs 2017, ss.1628

The Cherry Laurel: Composition and İmpact on Human Health

Köse Ş., Erim Köse Y. E.
I. International Congress on Medicinal and Aromatic Plants, Konya, Türkiye, 9 - 12 Mayıs 2017, ss.1623 Sürdürülebilir Kalkınma

Cereal Based Dairy Products

Köse Y. E., Köse Ş.
15th International Cereal and Bread Congress, İstanbul, Türkiye, 18 - 21 Nisan 2016, ss.298

Evaluation of Cereals for Extraneous Materials

Köse Y. E.
15th. International Cereal and Bread Congress,, İstanbul, Türkiye, 18 - 21 Nisan 2016, ss.348

Kurutma Teknolojisinde Matematiksel Modellemenin Kullanımı ve Önemi

Köse Y. E., Doğan İ. S.
Pamukkale Gıda Sempozyumu III “Kurutulmuş ve Yarı Kurutulmuş Gıdalar", Denizli, Türkiye, 13 - 15 Mayıs 2015, ss.127

Fonksiyonel Gıda olarak Bulgur

Köse Y. E.
8. Gıda Mühendisliği Kongresi,, Ankara, Türkiye, 7 - 09 Kasım 2013, ss.104

Fonskiyonel Bir Tatlandırıcı Stevia (Şeker Otu)

Köse Y. E.
8. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 7 - 09 Kasım 2013, ss.103

Traditional Turkish Dessert: Tulumba

Köse Y. E., Doğan İ. S.
The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, Struga, Makedonya, 24 - 26 Ekim 2013, ss.620

Metrikler

Yayın

44

Atıf (WoS)

44

H-İndeks (WoS)

3

Atıf (Scopus)

93

H-İndeks (Scopus)

4

Proje

6

Açık Erişim

4
BM Sürdürülebilir Kalkınma Amaçları