Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Gene Expression, Structural Characterization, and Functional Properties of Exopolysaccharide Produced from Potential Probiotic Enterococcus faecalis NOC219 Strain

Özdemir N.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY , cilt.195, sa.10, ss.6183-6202, 2023 (SCI-Expanded) identifier identifier identifier

Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Aydin M., Özdemir N., GÜN İ.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.29, sa.2, ss.138-150, 2023 (SCI-Expanded) identifier identifier identifier

Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods

Sagiroglu A., Özdemir N., Çon A. H.
LETTERS IN APPLIED MICROBIOLOGY , cilt.76, sa.1, 2023 (SCI-Expanded) identifier identifier identifier

Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period

Özdemir N., Budak N. H.
Food Bioscience , cilt.50, 2022 (SCI-Expanded) identifier

Occurrences and changes in aroma-associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process

Özdemir N., Budak N. H., Filiz B. E., Özer E.
Journal of Food Processing and Preservation , cilt.46, sa.11, 2022 (SCI-Expanded) identifier

A multi-functional survey of the properties of Lacticaseibacillus paracasei subsp. tolerans NOC-122, Levilactobacillus parabrevis NOC-111 and Latilactobacillus curvatus NOC-110

Özdemir N.
MICROBIOLOGY-SGM , cilt.168, sa.9, 2022 (SCI-Expanded) identifier identifier identifier

Presence of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri in the stools of Balb/c consuming natural kefir

KÖK TAŞ T., Atilgan S., Özdemir N.
BIOLOGIA , cilt.77, sa.8, ss.2393-2403, 2022 (SCI-Expanded) identifier identifier

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process

Budak N. H., Özdemir N., Gokirmakli C.
JOURNAL OF FOOD BIOCHEMISTRY , cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier identifier

Production of volatiles relation to bread aroma in flour-based fermentation with yeast

Nicin R., Özdemir N., ŞİMŞEK Ö., Çon A. H.
FOOD CHEMISTRY , cilt.378, 2022 (SCI-Expanded) identifier identifier identifier

Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacilluskefiranofaciens subsp. kefiranofaciens, Lentilactobacilluskefiri and Lentilactobacillusparakefiri

Duran F. E., Özdemir N., GÜNEŞER O., KÖK TAŞ T.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.248, sa.4, ss.975-989, 2022 (SCI-Expanded) identifier identifier

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.)

Ozdemir G. B., Özdemir N., ERTEKİN FİLİZ B., Gokirmakli C., KÖK TAŞ T., Budak N. H.
JOURNAL OF FOOD BIOCHEMISTRY , cilt.46, sa.3, 2022 (SCI-Expanded) identifier identifier identifier

Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)

Özdemir N., Pashazadeh H., Zannou O., Koca İ.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.154, 2022 (SCI-Expanded) identifier identifier

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice

Pashazadeh H., Özdemir N., Zannou O., Koca İ.
FOOD BIOSCIENCE , cilt.44, 2021 (SCI-Expanded) identifier identifier

Fabrication and Antimicrobial Activity of Poly(lactic acid) Nanofibers Containing Firstly Synthesized Silver Diclofenac Complex with (2-methylimidazole) for Wound Dressing Applications

Alışır S., Özdemir N., BURGAZ E., DEGE N., Canavar Y. E.
FIBERS AND POLYMERS , cilt.22, sa.10, ss.2738-2749, 2021 (SCI-Expanded) identifier identifier

Cobalt(III) complex of substituted nalidixic acid: Synthesis, characterization (IR, UV, EPR), single crystal X-ray, antimicrobial activity, Hirshfeld surface analysis and molecular docking

AYCAN T., Öztürk F., DEMİR S., Özdemir N., Pasaoglu H.
JOURNAL OF MOLECULAR STRUCTURE , cilt.1225, 2021 (SCI-Expanded) identifier identifier

Occurrence and seasonal variations of pharmaceuticals and personal care products in drinking water and wastewater treatment plants in Samsun, Turkey

ÜSTÜN ODABAŞI S., Maryam B., Özdemir N., Buyukgungor H.
ENVIRONMENTAL EARTH SCIENCES , cilt.79, sa.12, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

Ozen M., Özdemir N., ERTEKİN FİLİZ B., Budak N. H., KÖK TAŞ T.
FOOD CHEMISTRY , cilt.309, 2020 (SCI-Expanded) identifier identifier identifier

Cu(II)-sulfamethazine complex with N-(2-hydroxyethyl)-ethylenediamine: synthesis, spectroscopic, structural characterization and antimicrobial activity

Öztürk F., AYCAN T., Özdemir N.
JOURNAL OF COORDINATION CHEMISTRY , cilt.72, sa.19-21, ss.3359-3370, 2019 (SCI-Expanded) identifier identifier

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Özdemir N., ŞİMŞEK Ö., Temiz H., Çon A. H.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.25, sa.3, ss.212-222, 2019 (SCI-Expanded) identifier identifier identifier

The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Özdemir N., Yazıcı G., Şimşek Ö., Özkal S. G., Çon A. H.
Food Bioscience , cilt.26, ss.30-37, 2018 (SCI-Expanded) identifier

Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Karacali R., Özdemir N., Çon A. H.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.71, sa.4, ss.921-933, 2018 (SCI-Expanded) identifier identifier

Effect of Gluconacetobacter spp. on kefir grains and kefir quality

Özdemir N., KÖK TAŞ T., Guzel-Seydim Z.
FOOD SCIENCE AND BIOTECHNOLOGY , cilt.24, sa.1, ss.99-106, 2015 (SCI-Expanded) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Impact of lacticaseibacillus paracasei subsp. Tolerans, levilactobacillus parabrevis and latilactobacillus curvatus strains on texture, rheology and microstructure of dairy-based fermented product

ÖZDEMİR N.
Mühendislik Bilimleri ve Tasarım Dergisi , cilt.11, sa.1, ss.33-40, 2023 (Hakemli Dergi)

Anti-Candida activity and industrial properties of Pediococcus pentosaceus NOA-2142 isolate from traditional pickled gherkin

ÖZDEMİR N.
International Journal of Agriculture, Environment and Food Sciences , cilt.6, sa.3, ss.494-501, 2022 (Hakemli Dergi)

Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties

GÜL L. B., ÖZDEMİR N., GÜL O., ÇON A. H.
European Food Science and Engineering , cilt.3, sa.1, ss.1-4, 2022 (Hakemli Dergi)

Importance and Microbial Production of Gamma (Ɣ)-Aminobutyric Acid (GABA) in Food Systems

ÖZDEMİR N.
Avrupa Bilim ve Teknoloji Dergisi , cilt.28, ss.1330-1335, 2021 (Hakemli Dergi)

Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases

MOHAMMED S., ÖZDEMİR N., ÇON A. H.
Food and Health , cilt.7, sa.4, ss.286-299, 2021 (Hakemli Dergi)

Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey

GÜL L. B., ÖZDEMİR N., GÜL O., ÇIRAK C., ÇON A. H.
European Food Science and Engineering , cilt.2, sa.1, ss.1-6, 2021 (Hakemli Dergi)

Investigation of Structural, Spectral, Biological Activity of Monohydrous Dihydrogen Phosphate Salt of Ciprofloxacin: Computational and Molecular Docking Study

AYCAN T., ÖZTÜRK F., ÖZDEMİR N., PAŞAOĞLU H.
International journal of advances in engineering and pure sciences (Online) , cilt.32, sa.1, ss.41-51, 2020 (Hakemli Dergi) identifier

Assessment of Phenolic Content, Antioxidant Properties and Antimicrobial Activity of Flower and Leaf Extracts from Some Hypericum Species Affected by Wild Habitat Altitude

Özdemir N., Uzun F., Gul L. B., GÜL O., Çon A. H.
ALINTERI JOURNAL OF AGRICULTURE SCIENCES , cilt.35, sa.1, 2020 (ESCI) Creative Commons License identifier identifier

The Effect of Different Sugars on Water Kefir Grains

ÇEVİK T., AYDOĞDU N. S., ÖZDEMİR N., TAŞ T. K.
Türk Tarım - Gıda Bilim ve Teknoloji dergisi , cilt.7, sa.sp1, ss.40-45, 2019 (Hakemli Dergi) Creative Commons License identifier

Kombucha and Health

ÖZDEMİR N., ÇON A. H.
JOURNAL OF HEALTH SCIENCE , cilt.5, ss.244-250, 2017 (Hakemli Dergi)

Süt Kaynaklı Mikrobiyal Zehirlenmeler ve Zehirlenmelerin Takibinin Önemi

ÖZDEMİR N., KÖK TAŞ T., SEYDİM Z. B.
Dünya Gıda , sa.5, ss.33-39, 2012 (Hakemli Dergi)

Taze ve Depolanmış Kastamonu Yaş Tarhanasının Mikrobiyolojik Kalitesi

ÖZDEMİR N., ALKAN L. B., ÇON A. H.
Alınteri , cilt.23, ss.35-40, 2012 (Hakemli Dergi)

Taze ve Depolanmış Kastamonu Yaş Tarhanasının Mikrobiyolojik Kalitesi (Microbiological Quality of Fresh and Stored Kastamonu Wet Tarhana)

ÖZDEMİR N., ALKAN L. B., ÇON A. H.
Alınteri Journal of Agriculture Science , cilt.23, sa.2, ss.35-40, 2012 (Hakemli Dergi)

Güllü Yoğurt Üretimini Gelişritilmesi ve Bazı Niteliklerinin Belirlenmesi

ÖZDEMİR N., KÖK TAŞ T., SEYDİM Z. B.
Gıda Teknolojisi , cilt.13, sa.8, ss.60-62, 2009 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Conjugated linoleic acid-producing isolates Limosilactobacillus reuteri BM224 and BM227 and linoleate isomerase gene

ÖZDEMİR N.
1st International Conference on Innovative Academic Studies (ICIAS, 2022), Konya, Türkiye, 10 - 13 Eylül 2022, ss.1676-1680

Impact of Lacticaseibacillus paracasei subsp. tolerans, Levilactobacillus parabrevis and Latilactobacillus curvatus strains on texture, rheology and microstructure of dairy-based fermented product

ÖZDEMİR N.
2nd International Conference on Applied Engineering and Natural Sciences (ICAENS, 2022), Konya, Türkiye, 10 - 13 Mart 2022, cilt.1, ss.418

Metagenomic insights into the dynamics of microbial communities in fermented foods

ÖZDEMİR N., KÖK TAŞ T.
4th International Agriculture, Environment and Health Congress_Aydın, Türkiye_2021_20-22 Mayıs 2021 (ICAEH-2021), Aydın, Türkiye, 20 Mayıs 2021, cilt.2, ss.225

Technological and Functional Features of Some Lactobacillus sp. and Lactococcus sp. Strains

ÖZDEMİR N., Enkhtur B., AYDIN A., MOHAMMED S., ÇON A. H.
II. International Agricultural, Biological & Life Science Conference, Edirne, Turkey, 1-3 September, 2020 (E-AGBIOL 2020), Edirne, Türkiye, 1 - 03 Eylül 2020, ss.506

Possible Effect of Nutrition on Covid-19 or Other Viral Infections

Mohammed s., ÖZDEMİR N., ÇON A. H.
II. International Agricultural, Biological & Life Science Conference, Edirne, Turkey, 1-3 September, 2020 (E-AGBIOL 2020), Edirne, Türkiye, 1 - 03 Eylül 2020, cilt.1, ss.507

PLA Esaslı Biyokompozit Yara Örtüsü Üretimi Antibakteriyel Özelliklerin İncelenmesi

ALIŞIR S., ÖZDEMİR N., CANAVAR Y. E.
2. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ, Samsun, Türkiye, 27 - 29 Aralık 2019, cilt.1, ss.444

The Role of Lactic Acid Bacteria in Formation of ACE-I Inhibitory-Bioactive Peptide

ÖZDEMİR N.
2nd International Conference on Agriculture, Technology, Engineering and Sciences (ICATES 2019), Lviv, Ukrayna, 18 - 20 Eylül 2019, cilt.1, ss.682-693

Aromatic Characterization of Moldy Civil Cheese, a Traditional Turkish Cheese

ÖZDEMİR N., ÇON A. H.
2nd International Conference on Agriculture, Technology, Engineering and Sciences (ICATES 2019), Lviv, Ukrayna, 18 Eylül 2019, cilt.1, ss.125-138

Production of Volatile Aromatic Compounds for Bakery with Some Yeast Species

ŞİMŞEK Ö., NİÇİN R., ÖZDEMİR N., ÇON A. H.
The 35th International Specialized Symposium on Yeasts (ISSY 35, 2019), Antalya, Türkiye, 21 - 25 Ekim 2019, cilt.1, ss.96

Artificial Mouth Model Design for Volatile Aroma Compounds Extraction from Food Compositions

DENGİZ C. G., ÖZDEMİR N., ÇEVEN M., YILDIZLI K.
International Congress on Engineering and Life Science, Kastamonu, Türkiye, 26 - 29 Nisan 2018

Çakallı Menemen (A Traditional Turkish Dish)

GÜL L. B., ÖZDEMİR N., ÇON A. H.
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018, ss.145

Nilgün Özdemir, N., Aydın, A., Enkhtor, B., Çon, A.H. 2018. Folate-Producing Lactic Acid Bacteria Isolated From Foods

ÖZDEMİR N., AYDIN A., ENKHTUR B., ÇON A. H.
The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018, ss.319

Folate-Producing Lactic Acid Bacteria Isolated From Foods

ÖZDEMİR N., AYDIN A., Enkhtur B., ÇON A. H.
The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus", Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, cilt.1, ss.319

Çakallı Menemen (A Ttaditional Turkish Dish)

GÜL L. B., ÖZDEMİR N., ÇON A. H.
The 4th International Symposium on "Traditional Foods from Adriatic to Caucasus", Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, cilt.1, ss.145

PLA ESASLI BİYOKOMPOZİTLERİN ANTİBAKTERİYEL AKTİVİTELERİNİN İNCELENMESİ

ALIŞIR S., ÖZDEMİR N., CANAVAR Y. E.
2nd International Conference on Material Science and Technology in Cappadocia (IMSTEC’17), October 11-13, 2017, Nevsehir, Turkey, Nevşehir, Türkiye, 11 - 13 Ekim 2017, cilt.1, ss.178-181

ANTIBACTERIAL ACTIVITIES OF POLYLACTIC ACID BASED BIO-COMPOSITES

ALIŞIR S., ÖZDEMİR N., canavar y. e.
IMSTEC’xx17, 11 - 13 Ekim 2017

Microbial Content and Volatile Aroma Compounds of Kefir Supplemented Soymilk and Bifidobacterium spp.

Karaçalı R., ÖZDEMİR N., ÇON A. H.
International Conference on Agriculture, Forest, Food Sciences and Technologies, 15 - 17 Mayıs 2017

Kombucha and Health

ÖZDEMİR N., ÇON A. H.
International Conference on Agriculture, Forest, Food, Sciences and Technologies (ICAFOF 2017 Cappadocia / Turkey), Nevşehir, Türkiye, 15 - 17 Mayıs 2017, cilt.1, ss.757

Bioactive Properties and Antimicrobial Activity of Some Hypericum Species Growing Wild in Black Sea Region of Turkey

GÜL L. B., ÖZDEMİR N., GÜL O., ÇIRAK C., ÇON A. H.
1st INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS "Natural and Healthy Life" (Konya, Türkiye), Konya, Türkiye, 10 - 12 Mayıs 2017, cilt.1, ss.1310

Bioactive Properties and Antimicrobial Activity of Some Hypericum Species Greowing Wild in Black Sea Region of Turkey

GÜL L. B., ÖZDEMİR N., GÜL O., ÇIRAK C., ÇON A. H.
I. International Congress on Medicinal and Aromatic Plants "Natural and Healthy Life", 10 - 12 Mayıs 2017

Exopolysaccharide Production of Lactic Acid Bacteria Isolated from Sourdough

ÖZDEMİR N., Enkhtur B., ÇON A. H.
INTERNATIONAL DNA DAY AND GENOME CONGRESS (IDDGC'17) AHİ EVRAN UNIVERSITY KIRŞEHİR / TURKEY, Kırşehir, Türkiye, 24 - 28 Nisan 2017, cilt.1, ss.196

Antifungal Activity of Lactic Acid Bacteria Isolated from Tarhana Dough against Some Molds

ÖZDEMİR N., ÇON A. H.
INTERNATIONAL DNA DAY AND GENOME CONGRESS (IDDGC'17) AHİ EVRAN UNIVERSITY KIRŞEHİR / TURKEY, Kırşehir, Türkiye, 24 - 28 Nisan 2017, cilt.1, ss.197

Turist Beslenmesinde Probiyotiklerin Önemi

BİRCAN M., ÖZDEMİR N., ÇON A. H.
I. Uluslararası Turizm ve Mikrobiyal Gıda Güvenliği, 21 - 23 Mayıs 2016

The Importance of ProbIotics for Traveler s Nutrition

BİRCAN M., ÖZDEMİR N., ÇON A. H.
I. Uluslararası Turizm ve Mikrobiyal Gıda Güvenliği Kongresi, Antalya, Türkiye, 21 - 23 Nisan 2016, cilt.1, ss.36

EPR Study of Hazelnut Species Irradiated with UV and Gamma Rays

ÇELİK Y., KARABULUT B., KOÇ GÜLER S., ÖZDEMİR N., BOSTAN S. Z., ÇON A. H.
2nd International Conference on Computational and Experimental Science and Engineering, 14 - 19 Ekim 2016, ss.76

The Volatile Profile at the Fermentation of Uşak Tarhana Dough and Relation with Microbial Diversity

ŞİMŞEK Ö., ÖZDEMİR N., TEMİZ H., ÖZKAL S. G., ÇON A. H.
VIth Sourdough Symposium, Nantes, Fransa, 30 Eylül - 02 Ekim 2015, ss.90

Some Properties of Yayla Tea

GÜL L. B., ÖZDEMİR N., GÜL O., ÇON A. H.
The 3rd. International Symposium on "Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, cilt.1, ss.584

Bafra's Creamy Delight

ÖZDEMİR N., BİRCAN M., ÇON A. H.
The 3rd International Symposium on ”Traditional Foods from Adriatic To Caucasus”, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, cilt.1, ss.415

The Organic Acid Amount and Profile of Uşak Tarhana Dough During The Fermentation

ÇON A. H., ŞİMŞEK Ö., KAYA H. İ., ÖZDEMİR N.
The 3rd International Symposium On Traditional Foods From Adriatic To Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.91

Çay Üretiminde Ozon Kullanımı

ÖZDEMİR N., YURTTAŞ M., ÇON A. H.
III. Pamukkale Gıda Sempozyumu " Kurutulmuş ve Yarı Kurutulmuş Gıdalar", Denizli, Türkiye, 13 - 15 Mayıs 2015, cilt.1, ss.183

Güvenli Gıda ve Ozon

ÖZDEMİR N., OĞUZ G., ÇON A. H.
5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, cilt.1, ss.146-147

Ekşihamur Laktik Asit Bakterilerinin Fitik Asit Üzerine Etkisi

YURTTAŞ M., ÖZDEMİR N., ÇON A. H.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi 28-30 Nisan, 2015, Nevşehir, Nevşehir, Türkiye, 28 - 30 Nisan 2015, cilt.1, ss.10

Geleneksel Fermente Gıdalardan İzole edilen Asetik Asit Bakterilerinin Sağlık Üzerine Etkisi

ÖZDEMİR N., YURTTAŞ M., ÇON A. H.
4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, cilt.1, ss.292

Twisted Amasya Bun (Burmalı Amasya Çöreği)

YURTTAŞ M., ÖZDEMİR N., ÇON A. H.
The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga (Ohrid Lake), Makedonya, 24 - 26 Ekim 2013, cilt.1, ss.221

Burmalı Amasya Çöreği Twisted Amasya Bun

BİRCAN M., ÖZDEMİR N., ÇON A. H.
The 2nd International Symposium On Traditional Foods From Adriatic To Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.221

Farklı Gıda Ekosistemlerinde Laktik Asit Bakterileri ve Mayalar Arasındaki İnteraksiyonlar

GÜL L. B., ÖZDEMİR N., ÇON A. H.
Türkiye 11, Gıda Kongresi 10-12 Ekimi 2012, Mustafa Kemal Üniversitesi, Hatay, Hatay, Türkiye, 10 - 12 Ekim 2012, cilt.1, ss.30

Süt Kaynaklı Mikrobiyel Zehirlenmeler ve Zehirlenmelerin Takibinin Önemi

ÖZDEMİR N., KÖK TAŞ T., SEYDİM Z. B.
7. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, cilt.1, ss.204

Kitap & Kitap Bölümleri

THE STRATEGIES OF LACTIC ACID BACTERIA ON ACRYLAMIDE MITIGATION - A REVIEW

ÖZDEMİR N., MOHAMMED S., ÇON A. H.
RECENT RESEARCHES AND PRACTICES IN ENGINEERING SCIENCES, KURT Halil İbrahim, KILIÇER Ali, Editör, Livre de Lyon, ss.121-147, 2022

TARHANA ÜRETİMİ

ÖZDEMİR N., ŞİMŞEK Ö., ÇON A. H.
FERMENTE ÜRÜNLER TEKNOLOJİSİ VE MİKROBİYOLOJİSİ, Erkmen Osman, Erten Hüseyin, Sağlam Hidayet, Editör, Nobel Akademik Yayıncılık, Ankara, ss.531-560, 2020

SÜT VE ÜRÜNLERİNDE KROMATOGRAFİK YÖNTEMLER

ÖZDEMİR N., GÜN İ.
SÜT VE ÜRÜNLERİNDE LABORATUVAR UYGULAMALARI ANALİZ YÖNTEMLERİ, Seval Sevgi KIRDAR, Editör, Sidas Medya, İzmir, ss.593-630, 2019

SÜT VE ÜRÜNLERİNDE ELEKTROFORETİK YÖNTEMLER

ÖZDEMİR N., GÜN İ.
SÜT VE ÜRÜNLERİNDE LABORATUVAR UYGULAMALARI ANALİZ YÖNTEMLERİ, Prof. Dr. Seval Sevgi KIRDAR, Editör, Sidas Medya, İzmir, ss.651-661, 2019

SÜT VE ÜRÜNLERİNDE SPEKTROFOTOMETRİK YÖNTEMLER

GÜN İ., ÖZDEMİR N.
SÜT VE ÜRÜNLERİNDE LABORATUVAR UYGULAMALARI ANALİZ YÖNTEMLERİ, Seval Sevgi KIRDAR, Editör, Sidas Medya, İzmir, ss.631-650, 2019

GIDA LİFLERİ NE KADAR ÖNEMLİYMİŞ?

BUDAK H. N., ÖZDEMİR N.
FONKSİYONEL BESLENME, Prof. Dr. Zeynep Banu Güzel Seydim, Editör, Sidas Medya, İzmir, ss.159-170, 2016

Metrikler

Yayın

80

Atıf (WoS)

159

H-İndeks (WoS)

10

Atıf (Scopus)

216

H-İndeks (Scopus)

9

Atıf (TrDizin)

3

Proje

8

Açık Erişim

2
BM Sürdürülebilir Kalkınma Amaçları