Prof. Dr. Elif DAĞDEMİR

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Human health risk assessment of phthalate esters and antimony levels in beverages packaged in polyethylene terephthalate under different storage conditions

Isci G., DAĞDEMİR E.

Journal of Food Composition and Analysis , cilt.126, 2024 (SCI-Expanded)

Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage

Isık S., Dağdemir E., Tekin A., Hayaloğlu A. A.

Food Bioscience , cilt.56, 2023 (SCI-Expanded)

Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages

Topdaş E. F., Isci G., Dagdemir E.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.29, sa.6, ss.650-664, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese

ERKAYA KOTAN T., GÜRBÜZ Z., DAĞDEMİR E., ŞENGÜL M.

Food Bioscience , cilt.54, 2023 (SCI-Expanded)

Risk assessment of oral exposure to phthalates from coffee samples marketed in Turkey

Isci G., Topdaş E. F., Dağdemir E., Genis H. E.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.115, 2023 (SCI-Expanded)

Comparison of gamma-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

Ayag N., DAĞDEMİR E., HAYALOĞLU A. A.

INTERNATIONAL DAIRY JOURNAL , cilt.128, 2022 (SCI-Expanded)

The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

BAKIRCI S., DAĞDEMİR E., Boran O. S., HAYALOĞLU A. A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.52, sa.1, ss.180-187, 2017 (SCI-Expanded)

Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis vinifera L.)

Kavaz A., Yüksel M., Dağdemir E.

International Journal of Dairy Technology , cilt.69, sa.3, ss.418-424, 2016 (SCI-Expanded)

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese

ÇAKMAKÇI S., GÜRSES M., HAYALOĞLU A. A., ÇETİN B., SEKERCI P., DAĞDEMİR E.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.32, sa.2, ss.245-249, 2015 (SCI-Expanded)

Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening

ÇAKMAKÇI S., HAYALOĞLU A. A., DAĞDEMİR E., ÇETİN B., GÜRSES M., TAHMAS-KAHYAOGLU D.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.67, sa.4, ss.594-603, 2014 (SCI-Expanded)

Investigation of the Possible Use of Black Cumin (Nigella sativa L.) Essential Oil on Butter Stability

ÇAKMAKÇI S., Gundogdu E., DAĞDEMİR E., Erdogan U.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.20, sa.4, ss.533-539, 2014 (SCI-Expanded)

Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese

ÇAKMAKÇI S., DAĞDEMİR E., HAYALOĞLU A. A., GÜRSES M., ÇETİN B., TAHMAS-KAHYAOGLU D.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.66, sa.4, ss.512-526, 2013 (SCI-Expanded)

A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production

ÇAKMAKÇI S., DAĞDEMİR E.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.66, sa.3, ss.431-436, 2013 (SCI-Expanded)

The effects of beeswax coating on quality of Kashar cheese during ripening

YILMAZ F., DAĞDEMİR E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.47, sa.12, ss.2582-2589, 2012 (SCI-Expanded)

Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety

ÇAKMAKÇI S., GUNDOGDU E., HAYALOĞLU A. A., DAĞDEMİR E., GÜRSES M., ÇETİN B., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.47, sa.11, ss.2405-2412, 2012 (SCI-Expanded)

Morphological, Molecular, and Mycotoxigenic Identification of Dominant Filamentous Fungi from Moldy Civil Cheese

ÇAKMAKÇI S., ÇETİN B., GÜRSES M., DAĞDEMİR E., HAYALOĞLU A. A.

JOURNAL OF FOOD PROTECTION , cilt.75, sa.11, ss.2045-2049, 2012 (SCI-Expanded)

Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

Erkaya T., DAĞDEMİR E., ŞENGÜL M.

FOOD RESEARCH INTERNATIONAL , cilt.45, sa.1, ss.331-335, 2012 (SCI-Expanded)

Effect of Vegetable Marrow (Cucurbita pepo L.) on Ice Cream Quality and Nutritive Value

Dagdemir E.

ASIAN JOURNAL OF CHEMISTRY , cilt.23, sa.10, ss.4684-4688, 2011 (SCI-Expanded)

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

CAMBAZTEPE F., ÇAKMAKÇI S., DAĞDEMİR E.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.62, sa.4, ss.541-548, 2009 (SCI-Expanded)

Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter

DAĞDEMİR E., ÇAKMAKÇI S., GUNDOGDU E.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.111, sa.11, ss.1118-1123, 2009 (SCI-Expanded)

The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

GUNDOGDU E., CAKMAKCI S., DAĞDEMİR E.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.33, sa.1, ss.27-35, 2009 (SCI-Expanded)

The effects of using alternative sweeteners to sucrose on ice cream quality

ÖZDEMİR C., DAĞDEMİR E., ÖZDEMİR S., Sagdic O.

JOURNAL OF FOOD QUALITY , cilt.31, sa.4, ss.415-428, 2008 (SCI-Expanded)

Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

DAĞDEMİR E., ÖZDEMİR S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.61, sa.2, ss.133-140, 2008 (SCI-Expanded)

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

CAKMAKCI S., DAĞDEMİR E., HAYALOĞLU A. A., GÜRSES M., GUNDOGDU E. C.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.24, sa.3, ss.293-299, 2008 (SCI-Expanded)

The effects of some starter cultures on the properties of Turkish White cheese

Dagdemir E., CELIK ş., OZDEMIR S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.56, sa.4, ss.215-218, 2003 (SCI-Expanded)

An alternative ice cream production for diabetic patients

Ozdemir C., Dagdemir E., CELIK S., Ozdemir S.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.58, ss.164-166, 2003 (SCI-Expanded) Sürdürülebilir Kalkınma

Diğer Dergilerde Yayınlanan Makaleler

Presence of Phthalates in Vacuum Packaged Kashar Cheeses Sold Retails in Türkiye

Kılıç M., Dağdemir E., Hayaloğlu A. A.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.11, sa.12, ss.2264-2270, 2023 (Hakemli Dergi)

FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME

Gürpınar S., DAĞDEMİR E., TOPDAŞ E. F.

GIDA , 2022 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Psychobiotics in Fermented Foods

Ayağ N., Işık S., Dağdemir E.

5. International Food, Agriculture and Veterinary Sciences Congress,, Kars, Türkiye, 17 - 19 Mart 2023, ss.1-5

MIGRATION OF PHTHALATE ESTERS FROM DISPOSABLE CUPS TO WATER

Topdaş E. F., Kılıç M., Dağdemir E.

ANKARA INTERNATIONAL CONGRESS ON SCIENTIFIC RESEARCH-VII, Ankara, Türkiye, 2 - 04 Aralık 2022, ss.814-819

USE OF 3D PRINTERS IN THE FOOD INDUSTRY

AYAĞ N., IŞIK S., DAĞDEMİR E.

ICONFOOD'22, Sivas, Türkiye, 14 Ekim 2022

PRODUCING BENZOIC ACID BY NATURAL WAY IN FERMENTED DAIRY PRODUCTS

GÜRBÜZ Z., ŞENGÜL M., DAĞDEMİR E., ERKAYA KOTAN T., GÜRMERİÇ H. E., DAĞDEMİR E.

IV-INTERNATIONAL CONFERENCE OF FOOD, AGRICULTURE, AND VETERINARY SCIENCES On the occasion of the 40th Anniversary of Van Yüzüncü Yıl University, Van, Türkiye, 27 - 28 Mayıs 2022, ss.896-901

Determination of Gamma Aminobutyric Acid (GABA) Production Ability of Lactic Acid Bacteria Strains Isolated from Yogurt and Kefir Grains*

Işık S., Dağdemir E., Çetin B.

ICOFAAS 2021 3RD INTERNATIONAL CONFERENCE ON FOOD, AGRICULTURE AND ANIMAL SCIENCES, Erzurum, Türkiye, 13 Ekim 2021

ARS COV-2 AS A SOURCE OF CONTAMINATION: EVALUATION OF FOODSTAFF, RESTAURANTS, FROZEN AND PACKAGED FOODS IN TERMS OF CONSUMER HEALTH, FOOD SAFETY AND RECOMMENDATIONS

İşçi G., Dağdemir E.

II. INTERNATIONAL COVID-19 AND CURRENT ISSUES CONGRESS, Ankara, Türkiye, 01 Mayıs 2021

Effect of Different sonication on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lactobacillus helveticus DPC 4571 strains

DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

19 th International Conference on Food Processing and Technology, 23 - 25 Ekim 2017

Possibilities for use of persimmon (Diospyros kaki L.) fiber in ice cream production

Erkaya T., Gürbüz Z., Akgül H. İ., Dağdemir E., Şengül M., Ürkek B.

19th International Conference onFood Processing Technology, Paris, Fransa, 23 - 25 Ekim 2017

Effect of different sonication conditions on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lb. helveticus DPC 4571 strains

DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

19th International Conference on Food Processing Technology, October, 23 Ekim 2017

The effects of coating with beeswax on volatile compounds and proteolysis levels of kashar cheese during ripening

DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

2nd Congress on Food Structure & Design, 26 - 28 Ekim 2016

Some Physicochemical Properties of Pesküten and Butter Fom Home Made Yogurt in Erzurum Province

BAKIRCI İ., DAĞDEMİR E., BAKIRCI S., YILDIZ N.

The 3rd International Symposium onéTraditional Foods From Adriatic to Caucasus", saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.213

Determination of some microbiological characteristic of edible butters added with lyophilized garlic during the storage period

GÜRSES M., ŞEKERCİ P., DAĞDEMİR E., YILMAZ F.

The 3 rd International Symposium on Traditional Foods From Adriatic to Caucasus, 1 - 04 Ekim 2015

Some microbiological properties of peskütan and butter from house from home made yogurt in Erzurum province

DAĞDEMİR E., bakırcı s., yıldız n., BAKIRCI İ.

The 3 rd international symposium on traditional foods from adriatic to Caucasus, 1 - 04 Ekim 2015

Some physicochemical properties of peskütanand butter from home made yogurt in Erzurum province

BAKIRCI İ., DAĞDEMİR E., BAKIRCI S., Yıldız N.

The 3 rd International Symposium on Traditional Foods From Adriatic to Caucasus, 1 - 04 Ekim 2015

Some Microbiological Properties of Pesküten and Butter Fom Home Made Yogurt in Erzurum Province

DAĞDEMİR E., BAKIRCI S., YILDIZ N., BAKIRCI İ.

The 3rd <ınternational Symposium "Traditional Foods from Adriatic to Caucasus", Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015, ss.212

Liyofilize soğan katılarak üretilen yemeklik tereyağlarının depolama süresince bazı mikrobiyolojik özellikleri

GÜRSES M., DAĞDEMİR E., ŞEKERCİ P., YILMAZ F.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Türkiye, 28 - 30 Nisan 2015

Capable of some mycotoxins production of Penicillium roqueforti strains isolated moldy Civil cheese

ÇAKMAKÇI S., GÜRSES M., HAYALOĞLU A. A., ŞEKERCİ P., ÇETİN B., DAĞDEMİR E.

2013 EFFoST Annual meeting: Bio-based Technologies in the Context of European Food Innovation Systems, Bologna, İtalya, 12 - 15 Kasım 2013

Safety in terms of some toxins of Mouldy Civil cheese ripened by defined strains of Penicillium roqueforti

ÇAKMAKÇI S., GÜRSES M., HAYALOĞLU A. A., ÇETİN B., DAĞDEMİR E., ŞEKERCİ P.

The 2nd International Symposium on " Traditional Foods from Adriatic to Caucasus", Struga (Ohrid Lake), Makedonya, 24 - 26 Ekim 2013, ss.27

Potansiyel Küflü Peynirimiz: Bir Penicillium roqueforti Suşu ile Olgunlaştırılan Civil Peynirlerde Proteoliz, Mikrobiyolojik Durum ve Uçucu Bileşenler

ÇAKMAKÇI S., DAĞDEMİR E., HAYALOGLU A. A., GÜRSES M., ÇETİN B.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu,, Denizli, Türkiye, 15 - 16 Kasım 2012, ss.14-15

Yeni bir stabilizatör olarak kenger Gundelia tournefortii L in dondurma üretiminde kullanılabilme imkanlarının araştırılması

ÇAKMAKÇI S., DAĞDEMİR E.

Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Türkiye, 15 - 16 Kasım 2012

Küflü Civil Peynirin Kimyasal Kompozisyonu ve Uçucu Aroma Bileşenleri 3 Geleneksel Gıdalar Sempozyumu

ÇAKMAKÇI S., GÜNDOĞDU E., DAĞDEMİR E., HAYALOĞLU A. A., TAHMAS KAHYAOĞLU D.

3. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012

Researches based on fat constants for determination of adulteration of butter by margarine

TAHMAS KAHYAOĞLU D., ÇAKMAKÇI S., DAĞDEMİR E.

11 th Egyptian Conference of Dairy Science and Technology, Kahire, 1 - 03 Kasım 2010, ss.1

Morphotypic and molecular identification and detection of mycotoxicologic properties of dominant filamentous fungi from mouldy Civil cheese

ÇAKMAKÇI S., ÇETİN B., GÜRSES M., DAĞDEMİR E., HAYALOĞLU A. A.

11th Egyptian Conference of Dairy Science and Technology, Cairo, Mısır, 1 - 03 Kasım 2010

Metrikler

Yayın

Atıf (WoS)

455

H-İndeks (WoS)

Atıf (Scopus)

519

H-İndeks (Scopus)

Atıf (Scholar)

254

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Proje

Tez Danışmanlığı

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Metrikler

Yayın

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Proje

Tez Danışmanlığı