Akademisyen profili · DOÇENT
AYCA GÜLHAN
- Ana Dal Mühendislik Temel Alanı
- Yan Dal Gıda Bilimleri ve Mühendisliği
- AKSARAY TEKNİK BİLİMLER MESLEK YÜKSEKOKULU
- GIDA İŞLEME BÖLÜMÜ
Scopus (SJR)
Q1
3
Q2
8
Q3
1
Q4
4
WoS (JCR)
Q1
0
Q2
6
Q3
5
Q4
3
TR Index
3
makale
Makaleler
- 2025 Application of the brine method to extend the shelf life of zucchini (Cucurbita pepo L.) flowers: Changes in antioxidant activity, total phenolic contents and phytochemical profile
- 2025 Antioxidant Capacity, Total Phenolic Content and Phytochemical Profile of Canned Dandelion (Taraxacum officinale L.) Flowers
- 2025 Evaluation of Psyllium (Plantago ovata L.) Husk Powder as a Stabilizer in Coconut Milk‐Based Probiotic Yogurt Production
- 2025 Physico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet
- 2024 Evaluation of some physicochemical, nutritional, and microbiological properties and sensory profiles of green tea and almond milk kombucha beverages
- 2024 Use of ice teas formulated with black teas prepared with different infusion methods and grape juice in the production of water kefir beverages
- 2023 Evaluation the Storage Stability of Crab Apple (Malus floribunda) Anthocyanins, a Natural Antioxidant Colorant, in Turkish Delights
- 2023 Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains
- 2023 The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade
- 2023 Enhancement of Strawberry Marmalade with Crab Apple (Malus floribunda) Anthocyanins
- 2023 Physicochemical, microbiological and sensory analyses of functional detox juices fermented with water kefir grains
- 2022 Influence of drying method and infusion time on purple basil leaves tea
- 2015 Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system