Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking

Gürbüz Z., Şengül M., Erkaya Kotan T., Sarıcaoğlu F. T.
International Journal of Food Science and Technology , cilt.59, sa.9, ss.6163-6173, 2024 (SCI-Expanded) Creative Commons License identifier

Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus

Gürmeriç H. E., ŞENGÜL M., ERKAYA KOTAN T.
Food Bioscience , cilt.59, 2024 (SCI-Expanded) identifier identifier

Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis

ERKAYA KOTAN T., HAYALOĞLU A. A.
International Dairy Journal , cilt.152, 2024 (SCI-Expanded) identifier identifier

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) identifier identifier

Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser

Gurbuz Z., Erkaya Kotan T., Şengül M.
INTERNATIONAL DAIRY JOURNAL , cilt.114, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey

AKGÜL H. İ., ŞENGÜL M., ÜRKEK B., ERKAYA KOTAN T.
ACTA SCIENTIARUM-TECHNOLOGY , cilt.43, 2021 (SCI-Expanded) identifier identifier

In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage

Erkaya-Kotan T.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.57, sa.6, ss.2343-2353, 2020 (SCI-Expanded) identifier identifier identifier

Some physicochemical and microbiological properties of butter produced in Erzurum

Akgul H. I., ŞENGÜL M., Urkek B., Kotan T., Gurbuz Z.
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , cilt.71, sa.1, ss.21-26, 2020 (SCI-Expanded) identifier

Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

Urkek B., ŞENGÜL M., Akgul H. I., Kotan T. E.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.15, 2019 (SCI-Expanded) Creative Commons License identifier identifier

Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Urkek B., ŞENGÜL M., Erkaya T., Aksakal V.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.37, sa.2, ss.264-273, 2017 (SCI-Expanded) identifier identifier identifier

Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage

Erkaya Kotan T., Ürkek B., Doğru Ü., Çetin B., Şengül M.
INTERNATIONAL DAIRY JOURNAL , cilt.49, ss.102-110, 2015 (SCI-Expanded) identifier identifier

Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma

ERKAYA T., Oztekin A., ÖZDEMİR H., ŞENGÜL M.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.11, sa.5, ss.659-665, 2015 (SCI-Expanded) identifier identifier

Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage

Erkaya T., Baslar M., ŞENGÜL M., Ertugay M. F.
ULTRASONICS SONOCHEMISTRY , cilt.23, ss.406-412, 2015 (SCI-Expanded) identifier identifier identifier

Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures

ERKAYA T., ŞENGÜL M.
JOURNAL OF DAIRY RESEARCH , cilt.82, sa.1, ss.47-55, 2015 (SCI-Expanded) identifier identifier identifier identifier

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

ŞENGÜL M., ERKAYA KOTAN T., Dervisoglu M., Aydemir O., Gul O.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.67, sa.3, ss.373-383, 2014 (SCI-Expanded) identifier identifier

beta-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

ÇAKMAKÇI S., Tahmas-Kahyaoglu D., Erkaya T., ÇEBİ K., HAYALOĞLU A. A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.38, sa.3, ss.1155-1163, 2014 (SCI-Expanded) identifier identifier

An iNvestİgation of the antioxidant activities and some physicochemical characterisitics of strawberry added yoghurt

Şengül M., Erkaya T., Şengül M., Yıldız H.
Italian Journal Of Food Science , cilt.26, ss.235-242, 2014 (SCI-Expanded)

A Comparative Study on Some Quality Properties and Mineral Contents of Yoghurts Produced From Different Type of Milks

ERKAYA T., ŞENGÜL M.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.18, sa.2, ss.323-329, 2012 (SCI-Expanded) identifier identifier

Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

Şengül M., Erkaya T., Başlar M., Ertugay M. F.
Food Control , cilt.22, ss.1803-1806, 2012 (SCI-Expanded) identifier

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) identifier identifier

Comparison of volatile compounds in yoghurts made from cows', buffaloes', ewes' and goats' milks

Erkaya T., ŞENGÜL M.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.64, sa.2, ss.240-246, 2011 (SCI-Expanded) identifier identifier

Compositional and Microbiological Characteristics During Ripening of Cecil Cheese, a Traditional Turkish Cheese

Senguel M., Degirmenci M., ERKAYA T.
ASIAN JOURNAL OF CHEMISTRY , cilt.21, sa.4, ss.3087-3093, 2009 (SCI-Expanded) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study

ERKAYA KOTAN T., NADAROĞLU H., GÜRBÜZ Z.
INTERNATIONAL JOURNAL OF GASTRONOMY RESEARCH , 2023 (Hakemli Dergi)

PİYASADA SATILAN YOĞURTLARIN FİZİKOKİMYASAL, MİKROBİYOLOJİK VE ADE-İNHİBİTÖR AKTİVİTELERİNİN BELİRLENMESİ

Gürbüz Z., Erkaya Kotan T., Gürmeriç H. E., Şengül M.
GIDA , cilt.48, sa.6, ss.1366-1378, 2023 (Hakemli Dergi) Creative Commons License

Atatürk Üniversitesi Ziraat Fakültesi Pilot Süt Fabrikasına Gelen Çiğ Sütlerin Kalitesinin Belirlenmesi

Şengül M., Ürkek B., Gürbüz Kaçan Z., Erkaya Kotan T., Akgül H. İ.
Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.52, sa.1, ss.90-97, 2021 (Hakemli Dergi) Creative Commons License

Kivi İlaveli Dondurmaların Bazı Fizikokimyasal, Reolojik ve Duyusal Özelliklerinin Belirlenmesi

ERKAYA T., ÜRKEK B., ŞENGÜL M.
Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.49, ss.111-117, 2018 (Hakemli Dergi)

YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ

Erkaya T.
GIDA , cilt.43, ss.635-643, 2018 (Hakemli Dergi)

Saccharomyces boulardii nin Fermente Süt ürünlerinde Kullanımı

ÜRKEK B., ŞENGÜL M., ERKAYA T.
Akademik Gıda , cilt.12, ss.108-113, 2014 (Hakemli Dergi)

Çiğ ve Pastörize Sütten Üretilen Kaşar Peynirlerinin Olgunlaşma Süresince Bazı Mikrobiyolojik Özelliklerinin Karşılaştırılması

ŞENGÜL M., ERKAYA KOTAN T., FIRAT N.
Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.41, sa.2, ss.149-156, 2010 (Hakemli Dergi)

Ultrasonik homojenizasyon işleminin yoğurdun su tutma kapasitesi üzerine etkisi

ŞENGÜL M., BAŞLAR M., ERKAYA T., ERTUGAY M. F.
Gıda , cilt.34, ss.219-222, 2009 (Hakemli Dergi)

Yoğurtta aroma bileşenleri

ERKAYA KOTAN T., ŞENGÜL M.
Hasad Gıda , cilt.278, ss.32-37, 2008 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

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 ANTIOXIDANT ACTIVITIES OF YOGURT SAMPLES MARKETED IN ERZURUM, TURKEY

GÜRMERİÇ H. E., GÜRBÜZ Z., ERKAYA KOTAN T., ŞENGÜL M.
IV-International Conference of Food, Agriculture, and Veterinary Sciences, Türkiye, 27 - 28 Mayıs 2022

Fatty Acids Composition of Trabzon Butter

AKGÜL H. İ., ŞENGÜL M., ÜRKEK B., ERKAYA T.
I. International Agricultural Science Congress, 9 - 12 Mayıs 2018

Microbiological Quality of Erzurum Butter

AKGÜL H. İ., ŞENGÜL M., ERKAYA T., ÜRKEK B.
I. International Agricultural Science Congress, 9 - 12 Mayıs 2018

Coxiella burnetii in Milk and Q Fever

GÜRBÜZ Z., ERKAYA T., ŞENGÜL M.
I. International Agricultural Science Congress, 9 - 12 Mayıs 2018

Some Phsycochemical and Microbiological Characteristics of Yogurts Enriched with Different Fruits during the Shelf Life

ERKAYA KOTAN T.
I. International Agricultural Science Congress, 9 - 12 Mayıs 2018

Protection and Registration of Traditional Foods

GÜRBÜZ Z., İŞÇİ G., ERKAYA KOTAN T., ŞENGÜL M.
International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies, 2 - 05 Mayıs 2018

Textural Properties of Kashar cheese during ripening as affected by coating with an edible film obtained from quince seed mucilage

ERKAYA T., GÜRBÜZ Z.
International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies, 2 - 05 Mayıs 2018 Sürdürülebilir Kalkınma

The effect of quince seed gel containing thyme essential oil as an edible film on the microbiological and chemical quality properties of Kashar cheese during ripening

ERKAYA T., DAĞDEMİR E., ŞENGÜL M., GÜRBÜZ Z.
II. International Conference on Advenced Engineering Technologies, 21 Eylül - 23 Aralık 2017 Sürdürülebilir Kalkınma

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

The Effect of Orange Fiber Addition on the Some Quality Characteristics and ACE-inhibitory and Antioxidant Activities of Probiotic Yogurt

ERKAYA T.
International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017

USE OF QUINCE SEED GEL POWDER AS THE STABILIZER IN YOGURT PRODUCTION

GÜRBÜZ Z., ŞENGÜL M., ERKAYA T.
2nd Food Structure Design Congress, Antalya, Türkiye, 26 - 28 Ekim 2016 Sürdürülebilir Kalkınma

Antimicrobial Activity of Peptides Extracted from White Cheese Produced by Probiotic Bacteria

ERKAYA T., ŞENGÜL M.
International Conference on Agriculture and Environment (ICAE 2016)., Kuala-Lumpur, Malezya, 25 - 27 Mayıs 2016

İNsan kanından saflaştırılımış olan anjiotensin-I dönüştürücü enzimi (ADE) üzerine keffirin inhibitör etkisinin araştırılması

ERKAYA T., ÖZTEKİN A., ÖZDEMİR H., ŞENGÜL M.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Türkiye, 28 - 30 Nisan 2015, ss.388

Farklı Probiyotik Kültürler Kullanılarak Üretilen Tereyağlarının Bazı Kalite Parametrelerinin İncelenmesi

ERKAYA T., ŞENGÜL M., ÜRKEK B., ÇETİN B.
4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014

Afyon Kaymağının Geleneksel Yöntemle Üretimi Ve Bazı Özelliklerinin Belirlenmesi

ŞENGÜL M., ERKAYA T.
4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014

Farklı pıhtılaştırıcı enzim kullanımının Tulum peynirinin mikrobiyolojik özellikleri üzerine etkisi

ŞENGÜL M., ERKAYA KOTAN T., ÜRKEK B.
11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012

The Effect of Pulsed Electric Field on Shelf Life of Milk and Milk Product

ERKAYA T., TOPDAŞ E. F., ŞENGÜL M., ERTUGAY M. F.
4th International Congress on Food and Nutrition, 12 - 14 Ekim 2011

The effect of carrot juice and sugar on some quality properties of yogurt during storage period

ÇAKMAKÇI S., ERKAYA KOTAN T., TAHMAS KAHYAOĞLU D., ÇEBİ K.
11th Egyptian Conference for Dairy Science and Technology, Mısır, 1 - 03 Kasım 2010, ss.19

Inhibition of lipolysis in milk by proteose peptone

ERKAYA T., ŞENGÜL M.
6th Euro Fed Lipid Congress. Oils, Fats and Lipids in the 3 rd Millennium, 7 - 10 Eylül 2008, ss.591

Comparison of Butter and Margarin for Some properties

Erkaya Kotan T., Kavaz Yüksel A., Şengül M., Bakırcı İ.
6. Fed Congress: Oils, Fats and Lipids in the 3rd Milennium 2008, Athens, Yunanistan, 7 - 10 Eylül 2008, ss.585

Kitap & Kitap Bölümleri

Ayran

Erkaya Kotan T.
Geleneksel Türk İçecekleri, Mehmet Başlar, Editör, Nobel Yayınevi, İstanbul, ss.15-25, 2023

GIDA ALERJİLERİ VE BAĞIRSAK MİKROBİYOTASININ ROLÜ

Erkaya Kotan T., Gürbüz Z.
Mühendislik Alanında Uluslararası Araştırma ve Değerlendirmeler, Selahattin BARDAK, Editör, SERÜVEN, Ankara, ss.499-526, 2023

Salep

Erkaya Kotan T.
Geleneksel Türk içecekleri, Mehmet Başlar, Editör, Nobel Yayınevi, İstanbul, ss.121-136, 2023

Metrikler

Yayın

58

Atıf (WoS)

369

H-İndeks (WoS)

12

Atıf (Scopus)

433

H-İndeks (Scopus)

11

Atıf (Scholar)

46

H-İndeks (Scholar)

1

Atıf (TrDizin)

1

H-İndeks (TrDizin)

1

Proje

12

Fikri Mülkiyet

1

Açık Erişim

3
BM Sürdürülebilir Kalkınma Amaçları