Assoc. Prof. ARZU AKPINAR BAYİZİT

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

Investigating the effect of harvest season on the bioaccessibility of bee pollen polyphenols by ultra-high performance liquid chromatography tandem mass spectrometry

AKPINAR BAYİZİT A., BEKAR E., ÜNAL T. T., Celik M. A., Celik B. A., Alibasoglu E. K., et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.10, pp.2529-2542, 2023 (SCI-Expanded)

The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., Usta-Gorgun B., Keser G., Ciniviz M., et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , 2023 (SCI-Expanded)

Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B., Keser G., Ciniviz M., et al.

Tarim Bilimleri Dergisi , vol.29, no.2, pp.734-742, 2023 (SCI-Expanded)

Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (GABA) in chestnut milk-fortified yogurt

YILMAZ ERSAN L., ŞAHİN S., ÖZCAN T., AKPINAR BAYİZİT A., Usta-Gorgun B., Ciniviz M., et al.

Journal of Food Processing and Preservation , vol.46, no.12, 2022 (SCI-Expanded)

Assessment of socio-demographic factors, health status and theknowledge on probiotic dairy products

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A.

FOOD SCIENCE AND HUMAN WELLNESS , vol.9, no.3, pp.272-279, 2020 (SCI-Expanded)

RESPONSE SURFACE OPTIMIZATION FOR gamma-LINOLENIC ACID PRODUCTION OF ARTHROSPIRA (SPIRULINA) PLATENSIS

Sahin O. I., AKPINAR BAYİZİT A.

FRESENIUS ENVIRONMENTAL BULLETIN , vol.29, no.1, pp.490-496, 2020 (SCI-Expanded)

POTENTIAL PREBIOTIC EFFECTS OF MUSHROOM EXTRACTS ON THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM

Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Ozcan O., Delikanlı Kıyak B., Ozyurek M. B., et al.

FRESENIUS ENVIRONMENTAL BULLETIN , vol.29, no.3, pp.1452-1458, 2020 (SCI-Expanded)

Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

ÖZCAN T., ŞAHİN S., AKPINAR BAYİZİT A., YILMAZ ERSAN L.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.1, pp.65-73, 2019 (SCI-Expanded)

Comparison of antioxidant capacity of cow and ewe milk kefirs

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN S.

JOURNAL OF DAIRY SCIENCE , vol.101, no.5, pp.3788-3798, 2018 (SCI-Expanded)

EVALUATING THE IMPACT OF GEOTHERMAL WATER ON GROWTH, LIPID ACCUMULATION AND FATTY ACID COMPOSITION BY SPIRULINA PLATENSIS

Sahin O. I., AKPINAR BAYİZİT A.

FRESENIUS ENVIRONMENTAL BULLETIN , vol.27, pp.3617-3623, 2018 (SCI-Expanded) Sustainable Development

THE EFFECT OF GUMS ON THE GROWTH OF BIFIDOBACTERIUM LONGUM

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., Usta B., Kandil M., Eroglu E.

FRESENIUS ENVIRONMENTAL BULLETIN , vol.27, no.6, pp.4270-4276, 2018 (SCI-Expanded) Sustainable Development

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017 (SCI-Expanded)

Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., TURAN M. A., TAŞKIN M. B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017 (SCI-Expanded)

“Consumers’xx Behavior towards Table Olives”

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., YILDIZ E., VURAL H.

Journal of Food Engineering , vol.3, no.1, pp.83-88, 2017 (SCI-Expanded)

Impact of Some Gums on the Growth and Activity of Bifidobacterium animalis subsp. lactis

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., OMAK G.

Journal of Food Engineering , vol.3, no.1, pp.73-77, 2017 (SCI-Expanded)

Determinationn of the Fatty Acid Composition of Four Microalge Species

CEBECİ O. I., AKPINAR BAYİZİT A.

Wulfenia , vol.22, no.1, pp.21-39, 2015 (SCI-Expanded)

Survival of Lactobacillus spp in Fruit Based Fermented Dairy Beverages

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., BERRAK D., ABDULLAH B.

International Journal of Food Engineering , vol.1, no.1, pp.44-49, 2015 (SCI-Expanded)

Evaluation of physicochemical and sensory properties of green olive pastes

Aka-Kayguluoglu A., AKPINAR BAYİZİT A., Sahin-Cebeci O. I.

INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE , vol.13, no.4, pp.654-658, 2014 (SCI-Expanded)

Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., Basoglu F.

MLJEKARSTVO , vol.64, no.2, pp.111-118, 2014 (SCI-Expanded)

Functional compounds and antioxidant properties of dried green and red peppers

Ozgur M., Ozcan T., Akpinar-Bayizit A., Yilmaz-Ersan L.

AFRICAN JOURNAL OF AGRICULTURAL RESEARCH , vol.6, no.25, pp.5638-5644, 2011 (SCI-Expanded)

The formation of polycyclic hydrocarbons during smoking process of cheese

ÖZCAN T., AKPINAR BAYİZİT A., Sahin O. I., YILMAZ ERSAN L.

MLJEKARSTVO , vol.61, no.3, pp.193-198, 2011 (SCI-Expanded) Sustainable Development

Assesment of some microbiological and chemical properties of pismaniye sweet

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T., Sahin O. I., AYDINOL SÖNMEZ P.

AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH , vol.5, no.9, pp.1119-1122, 2011 (SCI-Expanded)

Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

ÖZGÜR M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA , vol.39, no.1, pp.144-151, 2011 (SCI-Expanded)

Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert

Guldas M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.47, no.5, pp.476-481, 2010 (SCI-Expanded)

A TURKISH CHEESE-BASED DESSERT

Bayizit A., Ozcan T., Yilmaz L.

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE , vol.16, no.4, pp.493-499, 2010 (SCI-Expanded)

Analysis of Mineral Content in Pomegranate Juice by ICP-OES

Akpinar-Bayizit A.

ASIAN JOURNAL OF CHEMISTRY , vol.22, no.8, pp.6542-6546, 2010 (SCI-Expanded) Sustainable Development

The Utilisation of Microbial Poly-Hydroxy Alkanoates (PHA) in Food Industry

AKPINAR BAYİZİT A., ÖZCAN T., Sahin O. I., YILMAZ ERSAN L.

RESEARCH JOURNAL OF BIOTECHNOLOGY , vol.5, no.3, pp.76-79, 2010 (SCI-Expanded) Sustainable Development

Inductively Coupled Plasma Optical-Emission Spectroscopy Determination of Major and Minor Elements in Vinegar

AKPINAR BAYİZİT A., Turan M. A., YILMAZ ERSAN L., Taban N.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA , vol.38, no.3, pp.64-68, 2010 (SCI-Expanded) Sustainable Development

Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., Sahin O. I., AYDINOL SÖNMEZ P.

MLJEKARSTVO , vol.60, no.2, pp.135-144, 2010 (SCI-Expanded)

Production of single cell oil during growth of Aspergillus species on whey

Akpinar-Bayizit A., Yilmaz-Ersan L., Ozcan T.

JOURNAL OF DAIRY SCIENCE , vol.93, pp.608, 2010 (SCI-Expanded)

Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., GÜRBÜZ O.

PAKISTAN VETERINARY JOURNAL , vol.30, no.4, pp.219-222, 2010 (SCI-Expanded)

DETERMINATION OF BOZA'S ORGANIC ACID COMPOSITION AS IT IS AFFECTED BY RAW MATERIAL AND FERMENTATION

AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÖZCAN T.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, pp.648-656, 2010 (SCI-Expanded)

Membrane processes in production of functional whey components

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

MLJEKARSTVO , vol.59, no.4, pp.282-288, 2009 (SCI-Expanded)

Milk-based traditional Turkish desserts

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

MLJEKARSTVO , vol.59, no.4, pp.349-355, 2009 (SCI-Expanded)

The Use of beta-Glucosidase Enzyme in Black Table Olives Fermentation

Tuna S., AKPINAR BAYİZİT A.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA , vol.37, no.2, pp.182-189, 2009 (SCI-Expanded)

Mineral and trace element contents of the edible me-at of frozen shellfish

Yilsay T., Bayizit A., Turan M. A., Yucel A.

INDIAN VETERINARY JOURNAL , vol.83, no.12, pp.1298-1299, 2006 (SCI-Expanded)

The sensory characteristics of berry-flavoured kefir

Yilmaz L., Yilsay T., Bayizit A.

CZECH JOURNAL OF FOOD SCIENCES , vol.24, no.1, pp.26-32, 2006 (SCI-Expanded)

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

Yilsay T., Yilmaz L., Bayizit A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.222, pp.171-175, 2006 (SCI-Expanded)

Use of ICT as a critical marketing success factor in Turkish agri-food SMEs

Cetin B., Akpinar A., Ozsayin D.

OUTLOOK ON AGRICULTURE , vol.33, no.3, pp.215-218, 2004 (SCI-Expanded)

The use of information and communication technologies as a critical success factor for marketing in Turkish Agri-food companies

Cetin B., Akpinar A., Ozsayin D.

FOOD REVIEWS INTERNATIONAL , vol.20, no.3, pp.221-228, 2004 (SCI-Expanded)

The biosynthesis of oxylipins of linoleic and arachidonic acids by the sewage fungus Leptomitus lacteus, including the identification of 8R-hydroxy-9Z,12Z-octadecadienoic acid

Fox S., Akpinar A., Prabhune A., Friend J., Ratledge C.

LIPIDS , vol.35, no.1, pp.23-30, 2000 (SCI-Expanded)

Articles Published in Other Journals

Fermente sucuk üretiminde kekik ve reyhan uçucu yağları kullanılarak olgunlaştırma ve raf ömrüne etkisinin araştırılması

Çetin K., Akpınar Bayizit A., Bekar E., Çelik M. A., Özoğlu Ö., Çırak N.

Gıda ve Yem Bilimi ve Teknolojisi Dergisi , vol.0, no.27, pp.47-60, 2022 (Peer-Reviewed Journal)

Fonksiyonel nitelikteki yenilebilir bazı çiçeklerin yağ asidi profilinin gaz kromatografi-alev iyonizasyon dedektörü (GC-FID) ile belirlenmesi

Bekar E., Akpınar Bayizit A., Çetin K., Ünal T. T., Yolcı Ömeroğlu P.

Gıda ve Yem Bilimi Dergisi , vol.26, no.2, pp.49-59, 2021 (Peer-Reviewed Journal)

The Evaluation of the Textural and Sensorial Properties of Chocolate Dairy Dessert

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., CHEIMA M., ESRA T., SALİHA K., et al.

Journal of Animal Husbandry and Dairy Science , vol.3, no.1, pp.9-13, 2019 (Peer-Reviewed Journal)

Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BARLAK N., HOCA G.

MOJ Food Process Technology , vol.7, no.1, pp.4-9, 2019 (Peer-Reviewed Journal)

The Shelf Life Characteristics of Plain and Fruit Flavored Kefir: Microbiological and Techno-Functional Properties

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., KARAMAN S., TOPCUOGLU E., OZDEMIR T., et al.

Journal of Animal Husbandry and Dairy Science , vol.2, no.4, pp.9-18, 2018 (Peer-Reviewed Journal)

Gamların prebiyotik Özellikleri

KANDİL M., YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.

Gıda ve yem Bilimi –Teknolojisi , vol.18, no.2, pp.18-26, 2017 (Peer-Reviewed Journal)

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., AYDINOL P.

Journal of Life Sciences , vol.11, no.3, pp.125-132, 2017 (Peer-Reviewed Journal)

Consumers’ Behavior towards Table Olives

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., YILDIZ E., VURAL H.

ETP International Journal of Food Engineering , vol.3, pp.83-88, 2017 (Peer-Reviewed Journal)

Bifidojenik Faktör Olarak Laktoz Türevlerinin Önemi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.

Uludağ Üniversitesi Ziraat Fakültesi Dergisi , vol.30, no.2, pp.79-90, 2016 (Peer-Reviewed Journal)

The Use of Prebiotics of Plant Origin in Functional Milk Products

ÖZCAN Ö., ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI B.

Food Science and Technology , vol.4, no.2, pp.15-22, 2016 (Peer-Reviewed Journal)

Whey as a Renewable Substrate for Single Cell Oil Production By Saprolegnia diclina

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.

International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.56-61, 2016 (Peer-Reviewed Journal) Sustainable Development

Evaluation of Fatty Acid Profile of Trabzon Butter

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÇETİN K., DELİKANLI B.

International Journal of Chemical Engineering and Applications , vol.7, no.3, pp.190-194, 2016 (Peer-Reviewed Journal)

A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.

International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.56-61, 2016 (Peer-Reviewed Journal) Sustainable Development

Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., YILDIZ E.

International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.71-74, 2016 (Peer-Reviewed Journal)

The Antioxidative Capacity of Kefir Produced from Goat Milk

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN S.

International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.22-26, 2016 (Peer-Reviewed Journal)

Using Beeswax Coatings for Prolongation Shelf Life of Cheese

GÜLDAŞ M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

Uludağ Arıcılık Dergisi , vol.15, no.1, pp.22-32, 2015 (Scopus)

Doğal Antioksidan Bileşikler: Nar Yan Ürünlerinin Antioksidan Olarak Değerlendirilmesi

OKUMUŞ G., YILDIZ E., AKPINAR BAYİZİT A.

B.U.Ü. Ziraat Fakültesi Dergisi , 2015 (Peer-Reviewed Journal)

Fungal Lipids The Biochemistry of Lipid Accumulation

AKPINAR BAYİZİT A.

AKPINAR-BAYIZIT, A. 2014. Fungal Lipids: The Biochemistry of Lipid Accumulation. International Journal of Chemical Engineering and Applications, 5 (5): 409-414 , vol.5, no.5, pp.409-414, 2014 (Peer-Reviewed Journal)

Phenolics in Human Health

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., BERRAK D.

International Journal of Chemical Engineering and Applications , vol.5, no.5, pp.393-396, 2014 (Peer-Reviewed Journal) Sustainable Development

Yöresel bir kebap: İskender döner kebap

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.

Gıda Mühendisliği Dergisi , vol.13, no.30, pp.108-110, 2010 (Peer-Reviewed Journal)

Sofralık Zeytin Üretim Sistemlerinde Gıda Güvenliği Sisteminin Uygulanması

OYA IRMAK Ş., AYTÜL A., AKPINAR BAYİZİT A., EBRU B. M.

U.Ü. Ziraat Fakültesi Dergisi , vol.24, no.1, pp.11-24, 2010 (Peer-Reviewed Journal) Sustainable Development

Süt protein bazlı biyoaktif peptitlerin fonksiyonel özellikleri

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.

Hasad Gıda , vol.23, no.272, pp.34-37, 2008 (Peer-Reviewed Journal)

Using E-Commerce As An Information Technique In Agri-Food Industry

Çetin B., parseker z., akpınar bayızıt A., TURHAN Ş.

AgEcon Search, Research in Agricultural Applied Economics , 2008 (Peer-Reviewed Journal)

Süt Proteinlerinin Yenilebilir Film ve Kaplamalarda Kullanılması

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.

Gıda Teknolojileri Elektronik Dergisi , vol.2, no.1, pp.59-64, 2007 (Peer-Reviewed Journal)

Peynir altı suyundan mikrobiyel yağ üretimi

AKPINAR BAYİZİT A., ÖZCAN T.

Akademik Gıda , vol.2, no.10, pp.15-17, 2004 (Peer-Reviewed Journal)

Propolis’in kimyasal bileşimi, biyolojik özellikleri ve insan sağlığı üzerine etkisi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.

Gıda ve Yem Bilimi-Teknolojisi Dergisi , vol.3, no.4, pp.34-38, 2004 (Peer-Reviewed Journal)

Donmuş karideslerin bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri

AKPINAR BAYİZİT A., ÖZCAN T., YÜCEL A.

SU URUNLERI DERGISI , vol.20, pp.303-312, 2003 (Peer-Reviewed Journal)

Nisin’in özellikleri ve gıdalarda kullanımı

ÖZCAN T., AKPINAR BAYİZİT A.

Dünya Gıda , vol.8, no.4, pp.64-67, 2003 (Peer-Reviewed Journal)

Bazı soğuk mezelerin hijyenik kalitelerinin belirlenmesi

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

Gıda ve Yem Bilimi-Teknolojisi Dergisi , vol.2, no.4, pp.35-42, 2003 (Peer-Reviewed Journal)

Donmuş midyelerin bazı fiziksel, kimyasal ve mikrobiyolojik özellikleri

AKPINAR BAYİZİT A., ÖZCAN T., YÜCEL A.

SU URUNLERI DERGISI , vol.20, pp.217-225, 2003 (Peer-Reviewed Journal)

Bursa ilinde tüketilen kaymakların mikrobiyolojik özellikleri ve bazı patojen mikroorganizmaların aranması

ÖZCAN T., AKPINAR BAYİZİT A.

U.Ü. Ziraat Fakültesi Dergisi , vol.16, pp.77-86, 2002 (Peer-Reviewed Journal)

Alglerden elde edilen ve gıda sanayiinde kullanılan stabilize edici maddeler ve fonksiyonları

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L.

Journal of Fisheries and Aquatic Sciences , vol.18, no.1, pp.233-240, 2001 (Peer-Reviewed Journal)

Alglerin nutrasötik özellikleri

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

Journal of Fisheries and Aquatic Sciences , vol.18, no.1, pp.262-272, 2001 (Peer-Reviewed Journal)

Su ürünlerinin neden olduğu besin alerjileri

ÖZCAN T., AKPINAR BAYİZİT A.

Dünya Gıda , vol.3, pp.36-39, 1999 (Peer-Reviewed Journal)

Gıda sanayiinde laktitol’ün kullanımı

ÖZCAN T., AKPINAR BAYİZİT A.

Gıda Mühendisliği Dergisi , vol.3, no.6, pp.11-14, 1998 (Peer-Reviewed Journal)

Ksilitol: fiziksel, kimyasal ve fonksiyonel özellikleri

ÖZCAN T., AKPINAR BAYİZİT A.

Dünya Gıda , vol.8, pp.48-50, 1998 (Peer-Reviewed Journal)

Microbial Load of a Production Line for Apple Juice Concentrate

ŞAHİN İ., BAŞOĞLU F., ÇOPUR Ö. U., KORUKLUOĞLU M., UYLAŞER V., AKPINAR BAYİZİT A.

Adv. Food Sci. (CMTL) , vol.20, no.5, pp.137-143, 1998 (Peer-Reviewed Journal)

A Research on the Effects of Fermentation Type and Additives on Quality and Preservation and Development of Adequate Technique in Brined Vine Leaves Production

BAŞOĞLU F., ŞAHİN İ., KORUKLUOĞLU M., UYLAŞER V., AKPINAR BAYİZİT A.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , 1996 (Scopus)

Salamura Yaprak Üretiminde Fermentasyon Şekli ve Katkı Maddelerinin Kalite ve Dayanıklılığa Etkisinin Araştırılması ve Uygun Tekniğin Geliştirilmesi

BAŞOĞLU F., ŞAHİN İ., KORUKLUOĞLU M., UYLAŞER V., AKPINAR BAYİZİT A.

Turkish Journal of Agriculture and Forestry , vol.20, pp.535-545, 1996 (Scopus)

Refereed Congress / Symposium Publications in Proceedings

Books & Book Chapters

Gıda Sanayinde Kombucha Biyoselülozunun Değerlendirme Olanakları

TAMER C. E., AKPINAR BAYİZİT A., ÖZKAN KARABACAK A., DURGUT S., TUNÇKAL C., BAYRAMOĞLU G., et al.

in: Gıda Mühendisliği Alanında Yeni Yaklaşımlar, Gül, H., Hayıt, F., Editor, İksad publishing house, pp.67-125, 2022

Metrics

Publication

204

Citation (WoS)

412

H-Index (WoS)

Citation (Scopus)

471

H-Index (Scopus)

Project

Intellectual Property

Thesis Advisory

Open Access

UN Sustainable Development Goals

Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings

Books & Book Chapters