Prof. Dr. Elif DAĞDEMİR

Yayın Ağı

Makaleler 30

1. Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles

Yılmaz F., DAĞDEMİR E., HAYALOĞLU A. A.

Food Chemistry , cilt.481, 2025 (SCI-Expanded)

2. Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential

Ayağ N., DAĞDEMİR E., ÇETİN B., HAYALOĞLU A. A.

International Dairy Journal , cilt.161, 2025 (SCI-Expanded, Scopus)

3. 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)

4. 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)

5. 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)

6. 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

7. 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, Scopus)

8. 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)

9. 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)

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

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

GIDA , 2022 (Hakemli Dergi)

11. 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)

12. 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, Scopus)

13. 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, Scopus)

14. 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, Scopus)

15. 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)

16. 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, Scopus)

17. 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)

18. 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)

19. 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, Scopus)

20. 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, Scopus)

21. 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, Scopus)

22. 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)

23. 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)

24. 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)

25. 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)

26. 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)

27. 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)

28. 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)

29. 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)

30. 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

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 46

1. KARADENİZ 15 th INTERNATIONAL CONFERENCE ON SCIENCES

İŞÇİ G., DAĞDEMİR E.

MIGRATION OF PHTHALATE ESTERS FROM PET BEVERAGE CONTAINERS INTO REGULATED EU FOOD SIMULANTS, Türkiye, 8 - 10 Mart 2024, (Tam Metin Bildiri)

2. 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, (Tam Metin Bildiri)

3. 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, (Tam Metin Bildiri)

4. USE OF 3D PRINTERS IN THE FOOD INDUSTRY

AYAĞ N., IŞIK S., DAĞDEMİR E.

ICONFOOD'22, Sivas, Türkiye, 14 Ekim 2022, (Tam Metin Bildiri)

5. Fermente süt ürünlerinde doğal yolla benzoik asit oluşumu

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

IV. International Conference of Food, Agriculture and Veterinary Sciences, Van, Türkiye, 27 Mayıs 2022, (Tam Metin Bildiri)

6. 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, (Tam Metin Bildiri)

7. 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, (Tam Metin Bildiri)

8. 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, (Tam Metin Bildiri)

9. 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, (Özet Bildiri)

10. 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, (Özet Bildiri)

11. 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, (Özet Bildiri)

12. 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, (Özet Bildiri)

13. 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, (Özet Bildiri)

14. 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, (Özet Bildiri)

15. 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, (Özet Bildiri)

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

Bakırcı İ., Dağdemir E., Bakırcı S., Yıldız N.

The 3rd International Symposium onéTraditional Foods From Adriatic to Caucasus", Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.213, (Özet Bildiri)

17. 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

18. 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

19. 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

20. 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

21. 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, (Özet Bildiri)

22. 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, (Tam Metin Bildiri)

23. 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, (Özet Bildiri)

24. 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, (Özet Bildiri)

25. 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, (Özet Bildiri)

26. Morphotypic molecular and mycotoxicologic properties of dominant fungi from Mouldy Civil cheese

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

11 th Egyptian Conference of Dairy Science and Technology, Kahire, Mısır, 1 - 03 Kasım 2010, ss.10

27. Effect of black cumin Nigella sativa L essential oil on the stability of cow milk butte

ÇAKMAKÇI S., GÜNDOĞDU E., DAĞDEMİR E., ÇAKMAKÇI R.

9th Euro Fed Lipid Congress, Rotterdam, Hollanda, 18 Eylül 2011 - 21 Eylül 2010, ss.247, (Özet Bildiri)

28. A traditional Turkish milk product: Cheese Helva

ERKAYA T., DAĞDEMİR E., ŞENGÜL M.

The 1st International Symposium on “Traditional Foods from Adriatic to Caucasus”, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.216, (Özet Bildiri)

29. Organik süt üretimi özellikleri ve Türkiyedeki durum

ÇAKMAKÇI S., DAĞDEMİR E.

International Conference On Organic Agriculture in Scope of Environmental Problems, Gazimagusa, Kıbrıs (Kktc), 3 - 07 Şubat 2010, ss.154, (Özet Bildiri)

30. Muhafaza yöntemi ve süresinin Civil peynirinin proteoliz düzeyi ve bazı kalite özelliklerine etkileri

CAMBAZTEPE F., ÇAKMAKÇI S., DAĞDEMİR E.

Pamukkale Süt ve Süt Ürünleri Sempozyumu, Denizli, Türkiye, 19 - 21 Kasım 2009, (Özet Bildiri)

31. Maillard reaksiyonu ürünlerinin antioksidan aktivitesi

ÇAKMAKÇI S., DAĞDEMİR E., GÜNDOĞDU E.

6. Gıda Mühendisliği Kongresi, Kemer/Antalya, Türkiye, 6 - 08 Kasım 2009, ss.613, (Özet Bildiri)

32. Civil Peynir ve bazı özellikleri

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

II. Geleneksel Gıdalar Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.746-749, (Tam Metin Bildiri)

33. Civil,Çeçil ve Tel (Saç) peynirlerinin yapılışı ve diğer özellikleri açısından karşılaştırılması

ÖZDEMİR S., DAĞDEMİR E., ÖZDEMİR C.

II. Geleneksel Sempozyumu, Van, Türkiye, 27 - 29 Mayıs 2009, ss.139-142, (Tam Metin Bildiri)

34. Effect of essential oils Thymus haussknechtii and Origanum acutidens on butter stability

DAĞDEMİR E., ÇAKMAKÇI S., GÜNDOĞDU E.

6 th Euro Fed Lipid Congress: Oils, Fats and Lipids in the 3rd Millennium, Atina, Yunanistan, 7 - 10 Eylül 2008, ss.148

35. Importance of milk on osteoporosis

KAVAZ A., DAĞDEMİR E.

II. International Food and Nutrition Congress, 24 - 26 Ekim 2007

36. Functional and nutritional properties of lecithin

DAĞDEMİR E., ÇAKMAKÇI S.

2nd International Congress on Food and Nutrition, İstanbul, Türkiye, 24 - 26 Ekim 2007

37. Oligosachharides in human milk

DAĞDEMİR E., KAVAZ A., GÜNDOĞDU E.

II. International Food and Nutrition Congress, 24 - 26 Ekim 2007

38. Süt ve Mamullerinde Enterokoklar

DAĞDEMİR E., ÖZDEMİR S.

Türkiye 9. Gıda Kongresi, Tekirdağ, Türkiye, 24 Mayıs 2006, ss.903-906, (Tam Metin Bildiri)

39. Farklı oranda sarımsak Allium sativum L ilavesinin set ve stirred tipi yoğurtların bazı özellikleri ve raf ömrüne etkisi

GÜNDOĞDU E., ÇAKMAKÇI S., DAĞDEMİR E.

Tükiye 9. Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.865, (Özet Bildiri)

Kitaplar 1

1. DİJİTALLEŞEN DÜNYADA ENDÜSTRİYEL DÖNÜŞÜM VE YAPAY ZEKANIN GIDA AMBALAJLARINDAKİ ROLÜ

Dağdemir E., Gürbüz Kaçan Z.

MÜHENDİSLİĞİN GELECEĞİ VE YAPAY ZEKA, Prof. Dr. Salih ÖZDEMİR,Doç. Dr. Cihat ÖZDEMİR,Dr. Ömer Faruk ASLAN,Öğr. Gör. Murat ÖZDEMİR, Editör, EFE AKADEMİ YAYINCILIK, İstanbul, ss.69-92, 2024

Metrikler

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Yayın (Scopus)

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512

H-İndeks (WoS)

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575

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320

H-İndeks (Scholar)

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Yayın (Scopus)

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H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

H-İndeks (Sobiad)

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