Akademisyen profili · DOÇENT
ASYA ÇETİNKAYA
- Ana Dal Sağlık Bilimleri Temel Alanı
- Yan Dal Veterinerlik Gıda Hijyeni ve Teknolojisi
- MÜHENDİSLİK-MİMARLIK FAKÜLTESİ
- GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Scopus (SJR)
Q1
0
Q2
2
Q3
10
Q4
4
WoS (JCR)
Q1
0
Q2
1
Q3
1
Q4
11
TR Index
7
makale
Makaleler
- 2025 Molecular Characterization of Lactic Acid Bacteria in Cakmak Cheese, Kashar Cheese and Gruyere Cheese Produced by Traditional Methods in Kars Province and their Application as Starter Culture Molecular Characterization of Lactic Bacteria in Cheeses
- 2025 Kars Peynir Müzesi
- 2025 Süt İşleme Tesisi Olarak Faaliyet Gösteren Coğrafi İşaret Tescilli Peynir Üreticilerinin Güncel Durumu (Current Status of Geographical Indication Registered Cheese Producers Operating As Dairy Processing Facility in Turkey)
- 2024 The Effective Sorting Technologies for Reducing Aflatoxins in Nuts and Dried Figs in Turkey
- 2023 Isolation and Identification of Lactic Acid Bacteria from Homemade Natural Pickles
- 2023 Kars deyince akla peynir, peynir deyince Kars Kaşarı gelir
- 2022 Physicochemical and microbiological properties of Kavılca Bulgur (A traditional cereal product of Turkey)
- 2021 Determination of microbiological quality and histamine levels in rainbow trouts (Oncorhynchus mykiss)
- 2021 Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey
- 2021 Evaluation of Food Safety of Commercial Baby Foods according to Legal Regulations
- 2021 A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk
- 2021 KARS PİYASASINDA SATIŞA SUNULAN YOĞURT, BEYAZ PEYNİR VE KARS KAŞAR PEYNİRLERİNİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ
- 2020 Effect of Different Preservation and Salting Methods on Some Volatile Compounds and Sensory Properties of Kashar Cheese
- 2020 The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time.
- 2019 Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period
- 2019 Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures.
- 2019 Chemical and microbiological properties of kavut flour produced in some regions of Turkey
- 2018 Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method).
- 2018 The Use of Terms for Agricultural Products and Foodstuffs According to Turkish Food Codex Regulations
- 2018 The presence of Cronobacter sakazakii, Enterobacteriaceae spp. and Ochratoxin-A in Infant Rice-based formula and milled rice products