Prof. Dr. Ayşe KARADAĞ

Yayın Ağı

Makaleler 57

1. Development and Characterization of Spray-Dried Curcumin–Lecithin Complexes with Improved Solubility and In Vitro Digestive and Thermal Stability

Mankan E., Sagdic O., Karadağ A.

Foods , cilt.14, sa.18, 2025 (SCI-Expanded, Scopus)

2. Food-Grade Liposome-Loaded Delivery Systems: Current Trends and Future Perspectives

Mankan E., Karakaş C. Y., Saroğlu Ö., Mzoughi M., Sağdıç O., Karadağ A.

FOODS , cilt.14, sa.17, ss.1-28, 2025 (SCI-Expanded, Scopus)

3. Characterization of SCOBY and i>Lactiplantibacillus plantarum/i> ELB90 Fermented Coffee Kombucha from Different Coffee Sources

Saroğlu Ö., Irmak Y. G., Yildirim R., Karadag A.

Fermentation , cilt.11, sa.8, ss.1-19, 2025 (SCI-Expanded, Scopus)

4. Liposomal propolis loaded xanthan gum-salep hydrogels: Preparation, characterization, and in vitro bioaccessibility of phenolics

SAROĞLU Ö., KARAKAŞ C. Y., Yildirim R. M., Erdem O., KARASU S., SAĞDIÇ O., et al.

International Journal of Biological Macromolecules , cilt.300, 2025 (SCI-Expanded, Scopus)

5. Pasta with grape leaves and hops extract: Effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics

Bekiroglu H., ÖZÜLKÜ G., Erol K. F., KARADAĞ A., SAĞDIÇ O.

Food Bioscience , cilt.64, 2025 (SCI-Expanded, Scopus)

6. Liposomal black mulberry extract loaded-nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco-2 cell model

Kalintas Caglar N., SAROĞLU Ö., Karakas C. Y., Tasci C. O., Çatalkaya G., Yildirim R., et al.

International Journal of Food Science and Technology , cilt.59, sa.12, ss.9298-9309, 2024 (SCI-Expanded, Scopus)

7. The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace

Muslu Can A., METİN YILDIRIM R., KARADAĞ A.

Fermentation , cilt.10, sa.11, 2024 (SCI-Expanded, Scopus)

8. Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies

Ozcan B. E., Karakas C. Y., KARADAĞ A.

International Journal of Biological Macromolecules , cilt.277, 2024 (SCI-Expanded, Scopus)

9. Innovative utilization of olive mill wastewater phenolics extracted by lecithin: spray-dried powders in cake formulations

KARADAĞ A., Cakmakoglu S. K., BEKİROĞLU H., KARASU S., Ozer H., SAĞDIÇ O., et al.

Journal of Food Measurement and Characterization , cilt.18, sa.9, ss.7979-7993, 2024 (SCI-Expanded, Scopus)

10. Effect of drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry

BAYRAM H. M., Ozkan K., ÖZTÜRKCAN S. A., SAĞDIÇ O., Gunes E., KARADAĞ A.

European Food Research and Technology , cilt.250, sa.9, ss.2461-2478, 2024 (SCI-Expanded, Scopus)

11. Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries

Akkuzu N., Karakas C. Y., Devecioğlu D., Karbancıoğlu Güler H. F., SAĞDIÇ O., KARADAĞ A.

International Journal of Biological Macromolecules , cilt.273, 2024 (SCI-Expanded, Scopus)

12. Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Karadag A., Ozkan K., Sagdic O.

Journal of Food Science , cilt.89, sa.4, ss.2067-2083, 2024 (SCI-Expanded, Scopus)

13. The evaluation of L-arginine solution as a solvent for propolis extraction: The phenolic profile, antioxidant, antibacterial activity, and in vitro bioaccessibility

Mergen Duymaz G., Duz G., Ozkan K., KARADAĞ A., Yilmaz O., Karakus A., et al.

Food Science and Nutrition , cilt.12, sa.4, ss.2724-2735, 2024 (SCI-Expanded, Scopus)

14. Propolis-loaded liposomes: characterization and evaluation of the in vitro bioaccessibility of phenolic compounds

Karadağ A., Saroglu Ö.

ADMET and DMPK , cilt.12, sa.1, ss.209-224, 2024 (ESCI, Scopus) Sürdürülebilir Kalkınma

15. Co-axial electrospinning of liposomal propolis loaded gelatin-zein fibers as a potential wound healing material

Karakas C. Y., ÜSTÜNDAĞ C. B., ŞAHİN A., KARADAĞ A.

Journal of Applied Polymer Science , cilt.140, sa.46, 2023 (SCI-Expanded, Scopus)

16. Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins

Ozcan B. E., Saroglu Ö., Karakas C. Y., Karadag A.

International Journal of Biological Macromolecules , cilt.250, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

17. The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels

Saroğlu Ö., Karadağ A., Cakmak Z. H., Karasu S.

POLYMER BULLETIN , cilt.80, sa.9, ss.9941-9962, 2023 (SCI-Expanded, Scopus)

18. Encapsulation of Lactobacillus plantarum ELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability

Karakaş C. Y., Yildirim R., Karadag A.

Journal of the Science of Food and Agriculture , cilt.103, sa.7, ss.3427-3436, 2023 (SCI-Expanded, Scopus)

19. The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape

Ozkan K., KARADAĞ A., SAĞDIÇ O., Ozcan F. S., Ozer H.

Journal of Food Measurement and Characterization , cilt.17, sa.2, ss.1852-1861, 2023 (SCI-Expanded, Scopus)

20. Microencapsulation of olive mill wastewater in Saccharomyces cerevisiae cells by spray drying and in vitro bioaccessibility of phenolic compounds

Saroglu Ö., Tav B., Yildirim R., Karadağ A.

Food and Function , cilt.14, sa.8, ss.3746-3759, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

21. A mechanistic updated overview on lycopene as potential anticancer agent.

Ozkan G., Günal-Köroğlu D., Karadag A., Capanoglu E., Cardoso S. M., Al-Omari B., et al.

Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie , cilt.161, ss.114428, 2023 (SCI-Expanded, Scopus)

22. Evaluation of the Antioxidant Capacity, Antimicrobial Effect, and In Vitro Digestion Process of Bioactive Compounds of Cherry Laurel Leaves Extracts

Özkan K., KARADAĞ A., SAĞDIÇ O.

Tarim Bilimleri Dergisi , cilt.29, sa.1, ss.352-361, 2023 (SCI-Expanded, Scopus, TRDizin)

23. The Effects of Different Drying Methods on the In Vitro Bioaccessibility of Phenolics, Antioxidant Capacity, and Morphology of European Plums (Prunes domestica L.)

Yener E., SAROĞLU Ö., SAĞDIÇ O., KARADAĞ A.

ACS Omega , 2023 (SCI-Expanded, Scopus)

24. Characterization of nanoliposomes loaded with saffron extract: in vitro digestion and release of crocin

SAROĞLU Ö., Atali B., Yildirim R. M., KARADAĞ A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.16, sa.6, ss.4402-4415, 2022 (SCI-Expanded, Scopus)

25. Production of Freeze-Dried Flaxseed Oil Powders by Using Rocket Seed Gum as an Alternative Novel Encapsulation Agent to Improve Oxidative Stability Penghasilan Serbuk Minyak Biji Rami Kering Beku menggunakan Gam Biji Roket sebagai Agen Alternatif Enkapsulasi Novel untuk Meningkatkan Kestabilan Oksidatif

Avci E., KARADAĞ A., KARASU S.

Sains Malaysiana , cilt.51, sa.11, ss.3647-3662, 2022 (SCI-Expanded, Scopus)

26. Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing

KARADAĞ A., KAYACAN ÇAKMAKOĞLU S., Yildirim R. M., KARASU S., Avci E., Ozer H., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.7, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

27. The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape

Ozkan K., KARADAĞ A., SAĞDIÇ O.

LWT , cilt.158, 2022 (SCI-Expanded, Scopus)

28. The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves

Ozkan K., Karadag A., Sagdic O.

Acta Alimentaria , cilt.1, sa.1, ss.1-5, 2022 (SCI-Expanded, Scopus)

29. Electrosprayed chitosan-coated alginate-pectin beads as potential system for colon-targeted delivery of ellagic acid

Karakas C. Y., Ordu H. R., BOZKURT F., KARADAĞ A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.102, sa.3, ss.965-975, 2022 (SCI-Expanded, Scopus)

30. Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: Effect on steady, dynamic and thixotropic behavior

Akgul C., AKÇİÇEK A., KARADAĞ A., KARASU S.

Acta Scientiarum - Technology , cilt.44, 2022 (SCI-Expanded, Scopus)

31. The effects of different protease treatments on the techno-functional, structural, and bioactive properties of bovine casein

BEKİROĞLU H., BOZKURT F., KARADAĞ A., Ahhmed A. M., SAĞDIÇ O.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , cilt.52, sa.10, ss.1097-1108, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

32. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Ozay-Arancioglu I., BEKİROĞLU H., KARADAĞ A., SAROĞLU Ö., Tekin-çakmak Z. H., KARASU S.

Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded, Scopus)

33. Formulation optimization of Low-Fat Emulsion Stabilized by Rocket Seed (Eruca Sativa Mill) Gum as Novel Natural Fat Replacer: Effect on Steady, Dynamic and Thitsotropic Behavior

Akgül C., Akçiçek A., Karadağ A., Karasu S.

Acta Scientiarum-Technology , cilt.2021, ss.1-9, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

34. Inulin added electrospun composite nanofibres by electrospinning for the encapsulation of probiotics: characterisation and assessment of viability during storage and simulated gastrointestinal digestion

Duman D., KARADAĞ A.

International Journal of Food Science and Technology , cilt.56, sa.2, ss.927-935, 2021 (SCI-Expanded, Scopus)

35. Available technologies on improving the stability of polyphenols in food processing

Cao H., SAROĞLU Ö., KARADAĞ A., Diaconeasa Z., Zoccatelli G., Conte-Junior C. A., et al.

Food Frontiers , cilt.2, 2021 (Hakemli Dergi)

36. Determination of the in vitro bioaccessibility of phenolic compounds and antioxidant capacity of Juniper berry (Juniperus drupacea Labill.) pekmez

Ozkan K., KARADAĞ A., SAĞDIÇ O.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.45, sa.3, ss.290-300, 2021 (SCI-Expanded, Scopus, TRDizin)

37. Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Turkmen F., KARASU S., KARADAĞ A.

PROCESSES , cilt.8, sa.7, 2020 (SCI-Expanded, Scopus)

38. Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

KARADAĞ A., BOZKURT F., BEKİROĞLU H., SAĞDIÇ O.

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , cilt.70, sa.4, ss.347-360, 2020 (SCI-Expanded, Scopus)

39. The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus)

Ucar T. M., Karadağ A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.13, ss.2298-2309, 2019 (SCI-Expanded, Scopus)

40. Farklı Partikül Boyutlarındaki Enginar Lifi İlavesinin Köfte Kalitesi Üzerine Etkisi

Atasoy H., Özkan K., Karadağ A., Sağdıç O.

Avrupa Bilim ve Teknoloji Dergisi , cilt.16, ss.275-282, 2019 (Hakemli Dergi)

41. Türkiye’deki Bazı Tıbbi ve Aromatik Bitkilerin Antioksidan Potansiyelleri ve Fenolik Kompozisyonları

Karadağ A.

Avrupa Bilim ve Teknoloji Dergisi , cilt.16, ss.631-637, 2019 (Hakemli Dergi)

42. Optimisation of green tea polysaccharides by ultrasound-assisted extraction and their in vitro antidiabetic activities

KARADAĞ A., Pelvan E., Dogan K., Celik N., Ozturk D., Akalın K., et al.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.11, sa.5, ss.479-490, 2019 (SCI-Expanded, Scopus)

43. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

PELVAN E., OLGUN E. O., Karadag A., ALASALVAR C.

FOOD CHEMISTRY , cilt.244, ss.102-108, 2018 (SCI-Expanded, Scopus)

44. Oxidative stability and microstructure of 5% fish-oil-enriched granola bars added natural antioxidants derived from brown alga Fucus vesiculosus

Karadag A., Hermund D. B., Jensen L. H. S., ANDERSEN U., JONSDOTTIR R., KRISTINSSON H. G., et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.119, sa.4, 2017 (SCI-Expanded, Scopus)

45. Cardio-protective effects of phytosterol-enriched functional black tea in mild hypercholesterolemia subjects

ÖREM A., ALASALVAR C., Kural B. V., Yaman S., ÖREM C., Karadag A., et al.

JOURNAL OF FUNCTIONAL FOODS , cilt.31, ss.311-319, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

46. Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants

Hermund D. B., Karadag A., ANDERSEN U., JONSDOTTIR R., KRISTINSSON H. G., ALASALVAR C., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.64, sa.44, ss.8359-8368, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

47. Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

Gultekin-Ozguven M., Karadag A., Duman S., Özkal B., Özçelik B.

FOOD CHEMISTRY , cilt.201, ss.205-212, 2016 (SCI-Expanded, Scopus)

48. Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea

Karadag A., Avci N., Kasapoğlu K. N., Özçelik B.

CZECH JOURNAL OF FOOD SCIENCES , cilt.34, sa.5, ss.397-405, 2016 (SCI-Expanded, Scopus)

49. Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology

Erdem O., Gultekin-Ozguven M., Berktas I., Ersan S., Tuna H. E., Karadag A., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.56, sa.1, ss.187-193, 2014 (SCI-Expanded, Scopus)

50. Quercetin Nanosuspensions Produced by High-Pressure Homogenization

Karadag A., Özçelik B., Huang Q.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.62, ss.1852-1859, 2014 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

51. Optimization of Preparation Conditions for Quercetin Nanoemulsions Using Response Surface Methodology

Karadag A., YANG X., Özçelik B., HUANG Q.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.61, sa.9, ss.2130-2139, 2013 (SCI-Expanded, Scopus)

52. Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes

Karadag A., Özçelik B., SRAMEK M., GIBIS M., KOHLUS R., WEISS J.

JOURNAL OF FOOD SCIENCE , cilt.78, sa.2, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

53. Influence of Extraction Time and Different Sage Varieties on Sensory Characteristics of a Novel Functional Beverage by RSM

Özçelik B., Karadag A., Cinbas T., Yolci P.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.15, sa.2, ss.111-118, 2009 (SCI-Expanded, Scopus)

54. Review of Methods to Determine Antioxidant Capacities

Karadag A., Özçelik B., SANER S.

FOOD ANALYTICAL METHODS , cilt.2, sa.1, ss.41-60, 2009 (SCI-Expanded, Scopus)

55. The effects of gamma irradiation on the quality of ready-to-cook meatballs

Karadag A., Gunes G.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.32, sa.4, ss.269-274, 2008 (SCI-Expanded, Scopus, TRDizin)

56. Gıda muhafazasında yeni yöntemlerin kullanılması

KARADAĞ A., Yolci Ömeroglu P., Saner S.

Gıda Güvenliği Dergisi , cilt.1, sa.1, ss.50-54, 2008 (Hakemli Dergi)

57. Gama ışınlarının gıdaların besin değeri üzerindeki etkileri

KARADAĞ A., Güneş G.

Dünya Gıda , cilt.9, ss.55-60, 2005 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 14

1. Dökme ve Elektroeğirme Yöntemlerinin Bir Arada Kullanımı ile Biberiye Yağı Yüklü Biyobozunur ve Yenilikçi Hibrit Film Üretimi ve Karakterizasyonu

Arıkan N. C., KARAKAŞ C. Y., KARADAĞ A.

Türkiye 15. Gıda Kongresi, Sakarya, Türkiye, 08 Ekim 2025, (Özet Bildiri)

2. Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum

Saroğlu Ö., Karadağ A., Tekin Çakmak Z. H., Karasu S.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.118-119, (Özet Bildiri)

3. Encapsulation of probiotic bacteria by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability

Karakaş C. Y., Metin Yıldırım R., Karadağ A.

17th International Nanoscience and Nanotechnology Conference, İzmir, Türkiye, 27 - 29 Ağustos 2023, ss.1-2, (Özet Bildiri)

4. Encapsulation of Anthocyanins of Purple Basil Leaf

ÖZCAN B. E., KARADAĞ A., KARAKAŞ C. Y., SAROĞLU Ö.

INTERNATIONAL MALDIA HEALTH SCIENCES CONGRESS, Türkiye, 14 - 16 Ekim 2022, (Özet Bildiri)

5. Safranın Biyopolimerlerle Kaplanmış Nanolipozomal Sistemlerle Enkapsülasyonu

Atalı B., Saroğlu Ö., Karadağ A.

İZÜ Fen ve Mühendislik Bilimleri Lisansüstü Öğrenci Kongresi , İstanbul, Türkiye, 5 - 06 Haziran 2021, ss.16, (Özet Bildiri)

6. Farklı Kurutma Yöntemlerinin Nar Tanelerinin Kuruma Kinetiği, Biyoaktif Bileşikleri, Mikroyapısı ve Fenolik İn-Vitro Biyoerişilebilirliği Üzerine Etkisi

ÖZAY ARANCIOĞLU İ., KARASU S., KARADAĞ A., SAROĞLU Ö., TEKİN ÇAKMAK Z. H., BEKİROĞLU H.

4. Uluslararası Beslenme Obezite ve Toplum Sağlığı Kongresi, İstanbul, Türkiye, 24 Aralık 2020, cilt.4, ss.557-558, (Özet Bildiri)

7. FARKLI KURUTMA YÖNTEMLERİNİN NAR TANELERİNİN KURUMA KİNETİĞİ, BİYOAKTİF BİLEŞİKLERİ, MİKROYAPISI VE FENOLİK İN-VİTRO BİYOERİŞİLEBİLİRLİĞİ ÜZERİNE ETKİSİ

Özay Arancıoğlu İ., Karasu S., Karadağ A., Saroğlu Ö., Tekin Çakmak Z. H., Bekiroğlu H.

4 TH INTERNATIONAL CONGRESS ON NUTRITION, OBESITY AND COMMUNITY HEALTH, İstanbul, Türkiye, 24 - 25 Aralık 2020, ss.557-558, (Özet Bildiri)

8. KETEN TOHUMU YAĞININ NOVEL BİR KAPLAMA AJANI OLARAK ROKA TOHUMU GAMI İLE ENKAPSÜLASYONU

Karasu S., Karadağ A., Avcı E.

2 . U L U S L A R A R A S I G I D A , T A R I M V E V E T E R İ N E R B İ L İ M L E R İ K O N G R E S İ, Konya, Türkiye, 29 Şubat - 01 Mart 2020, ss.60-71, (Tam Metin Bildiri)

9. The Characterization and Rheological Properties of Pectin Extracted from Turkish Quince

KARADAĞ A.

3rd International Conference on Advanced on Engineering Technologies, 19 - 21 Eylül 2019, (Tam Metin Bildiri)

10. The effects of surfactants on the oxidation of sunflower oil in emulsions

KARADAĞ A.

International Congress on Natural Health Sciences and Technology, 15 - 17 Mayıs 2019, (Tam Metin Bildiri)

11. Production of quercetin sub-micrometer suspensions by the combination of high-pressure homogenization and spray drying

KARADAĞ A., OZCELIK B., HUANG Q., YANG X.

7th Annual Conference & Exhibition on Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, İstanbul, Türkiye, 14 Ekim 2014, ss.122, (Tam Metin Bildiri)

12. Spray drying of liposome structures and encapsulation of black mulberry extract

KARADAĞ A., WEISS J., GIBIS M.

115th AOCS (American Oil Chemists' Society), San Antonio, Texas, Amerika Birleşik Devletleri, 04 Mayıs 2014, ss.2-3, (Tam Metin Bildiri)

13. Spray drying of coated liposomes

KARADAĞ A.

EUROFOODCHEM XVII, İstanbul, Türkiye, 07 Mayıs 2013, ss.252

14. Effects of microwave process on Turkish black tea quality

KARADAĞ A., Avcı N., Özçelik B.

International Food Congress-Novel Approaches in Food Industry (NAFI), İzmir, Türkiye, 26 Mayıs 2011, ss.390-395, (Tam Metin Bildiri)

Kitaplar 5

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (Scopus)

1242

H-İndeks (Scopus)

Atıf (Scholar)

3098

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim