| Türk mutfak kültürü ve beslenme alışkanlıkları üzerine bir değerlendirme Y Solmaz, DD ALTINER Safran Kültür ve Turizm Araştırmaları Dergisi 1 (3), 108-124, 2018 | 121 | 2018 |
| GASTRONOMİ KAVRAMLARI VE GASTRONOMİ TURİZMİ ÜZERİNE BİR İNCELEME G Özdemir, DD ALTINER Erzincan Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 12 (1), 1-14, 2019 | 112 | 2019 |
| Diyet lifin özellikleri ve sağlık üzerindeki etkileri D Dülger, S Yasemin Uludağ Üniversitesi Ziraat Fakültesi Dergisi 25 (2), 2011 | 96 | 2011 |
| Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat S Altunatmaz S, Y Aksu F, I G, B Kahraman B, DA Dilek, B SK Veterinarni Medicina- DOİ: 10.17221/8880-VETMED 5 (61), 256-262, 2016 | 49* | 2016 |
| Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.) SG Yasemin Sahan, Duygu Gocmen, Asuman Cansev, Guler Celik, Emine Aydin ... Journal of Applied Botany and Food Quality 88 (34 - 41 (2015), DOI:10.5073 …, 2015 | 49 | 2015 |
| Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties DGGC Yasemin Sahan , Ayse Neslihan Dundar , Emine Aydin , Asli Kilci , Dilek ... Journal of Agricultural Science 5 (No. 2; 2013), http://www.ccsenet.org …, 2013 | 49 | 2013 |
| In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey D DULGER ALTINER, S SANDİKCİ ALTUNATMAZ, M SABUNCU, ... Food Science and Technology 41 (1), 133-141, 2021 | 24 | 2021 |
| A research on the chemical and microbiological qualities of honeys sold in Istanbul H Uran, F Aksu, D DÜLGER ALTINER Food Science and Technology 37, 30-33, 2017 | 22 | 2017 |
| Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies Y Sahan, E Aydin, AI Dundar, DD Altiner, G Celik, D Gocmen Food Science and Biotechnology, 1-8, 2019 | 14 | 2019 |
| Eriştenin Farklı Un Katkıları ile Zenginleştirilmesi M Mete, D Dülger Altıner Akademik Gıda 16 (2), 252-256, 2018 | 14 | 2018 |
| Antioxidant properties and bioaccessibility of coffee beans and their coffee silverskin grown in different countries İA Aroufai, M Sabuncu, D Dülger Altiner, Y Sahan Journal of Food Measurement and Characterization 16 (3), 1873-1888, 2022 | 12 | 2022 |
| Hipermarketlerde gıda temas yüzeylerinin mikrobiyolojik özellikleri ve satış personelinin el hijyeni düzeyi FY AKSU, SS ALTUNATMAZ, U Harun, DD ALTINER Erciyes Üniversitesi Veteriner Fakültesi Dergisi 14 (1), 17-23, 2017 | 12 | 2017 |
| Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices F Aksu, H Uran, D DÜLGER ALTINER, S Sandikci Altunatmaz Food Science and Technology 36, 549-554, 2016 | 11 | 2016 |
| Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour DD ALTINER Food Science and Technology 41 (3), 587-595, 2021 | 10 | 2021 |
| A Functional Food Additive: Scolymus Hispanicus L. Flour D Dulger Altiner, Y Sahan International Journal of Food Engineering , 2 (2), 124-127, doi: 10.18178 …, 2016 | 10 | 2016 |
| Türkiye’de üretilen coğrafi işaret ile tescillenmiş peynir çeşitleri G Özdemir, D Dülger Altıner Uluslararası Gastronomi Turizmi Araştırmaları Kongresi (GTK 2018 …, 2018 | 9 | 2018 |
| Chestnut Flour and Applications Of Utilization M Mete, D Dülger Altıner International Journal of Food Engineering Research (IJFER) 3 (1), 9-16, 2017 | 9 | 2017 |
| The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations D Dülger Altıner, Ş Hallaç International Journal of Agriculture Environment and Food Sciences 4 (4 …, 2020 | 6 | 2020 |
| AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE D Dülger Altıner, M Mete THE JOURNAL OF FOOD / GIDA 45 (6), 1061-1072, 2020 | 6* | 2020 |
| Keçiboynuzu unu ve soya unu katkılarının makarnanın kalite kriterlerine etkisi Ş Hallaç Fen Bilimleri Enstitüsü, 2016 | 6 | 2016 |
Yasemin SAHANUludağ ÜniversitesiVerified email at uludag.edu.tr
