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akaturk Academic measurement

Academician profile · PROFESÖR

HAVVA NİLGÜN BUDAK

ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği
  • EĞİRDİR MESLEK YÜKSEKOKULU
  • GIDA İŞLEME BÖLÜMÜ
Articles YÖKSİS 36
Projects 1
Books 13
Proceedings 75
Patents 1
Artistic 1
Scopus (SJR)
Q1 7 Q2 5 Q3 5 Q4 1
WoS (JCR)
Q1 4 Q2 6 Q3 4 Q4 3
TR Index 7 articles

Scopus (SJR)

Q1 7 Q2 5 Q3 5 Q4 1

WoS (JCR)

Q1 4 Q2 6 Q3 4 Q4 3

TR Index

7 articles

36 publications total

Articles

  1. 2025 Carbon footprint assessment of the Isparta ceremonial Menu: Preserving tradition through sustainability International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2025.101337
  2. 2025 Isparta Kaşıklı Düğün Yemeklerinin Karbon Ayak İzi Değerlendirilmesi AYDIN GASTRONOMY DOI https://dergipark.org.tr/tr/download/article-file/4221865
  3. 2024 Gül Sirkesinde Farklı Fermantasyon Sürelerinin Kuru Domates Salatası İle Uyumu Journal of Gastronomy, Hospitality and Travel DOI https://www.joghat.org/journal-article/443/gul-sirkesinde-farkli-fermantasyon-surelerinin-kuru-domates-salatasi-ile-uyumu-compatibility-of-rose-vinegar-with-different-fermentation-times-with-died-tomato-salad
  4. 2024 Gastronomide Fonksiyonel Bir Ürün: Vişne Sirkesi TURAR Turizm ve Araştırma Dergisi DOI https://dergipark.org.tr/tr/pub/turar/issue/84886/1464192
  5. 2024 Ankara’nın Coğrafi İşaretli Yemeklerinin Karbon Ayak İzinin Belirlenmesi Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi DOI 10.17494/ogusbd.1541946
  6. 2022 Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period Food Bioscience DOI 10.1016/j.fbio.2022.102062
  7. 2022 Occurrences and changes in aroma-associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process Journal of Food Processing and Preservation DOI 10.1111/jfpp.17048
  8. 2022 Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods FERMENTATION-BASEL DOI 10.3390/fermentation8110606
  9. 2022 Determination of Nutrition Habits and Food Supply Changes During Covid-19 Pandemic Sakarya University Journal of Science DOI 10.16984/saufenbilder.1059231
  10. 2022 Antimicrobial activity of different kinds of traditional vinegar and its relationship with antioxidant properties. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. DOI 10.35219/foodtechnology.2022.11.
  11. 2021 Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (\n Crataegus\n tanacetifolia\n (lam.) pers.) Journal of Food Biochemistry DOI 10.1111/jfbc.13676
  12. 2021 The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (\n Prunus cerasus\n L. Batsch) vinegar during the fermentation process Journal of Food Biochemistry DOI 10.1111/jfbc.13978
  13. 2021 Antioxidant Activity and Volatile Aroma Compounds of Sour Cherry (Prunus cerasus L.,) Vinegar in the Fermentation Process Food Health and Technology DOI https://dergipark.org.tr/tr/download/article-file/2130422
  14. 2021 Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar Horticultural Studies DOI 10.16882/HortiS.882469
  15. 2020 Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities FOOD CHEMISTRY DOI 10.1016/j.foodchem.2019.125664
  16. 2020 Effects of Ozonation on Apple Juice Quality International Journal of Fruit Science DOI 10.1080/15538362.2020.1822263
  17. 2019 Antioxidant Properties of Strawberry Vinegar International Journal of Food Engineering DOI doi: 10.18178/ijfe.5.3.171-174
  18. 2019 SİRKENİN SAĞLIK ÜZERİNE ETKİLERİ GIDA / THE JOURNAL OF FOOD DOI 10.15237/gida.GD19079
  19. 2019 Sirkenin Antimikrobiyel Etkisi Turkish Journal of Agriculture - Food Science and Technology DOI 10.24925/turjaf.v7i10.1635-1640.2708
  20. 2017 Antioxidant activity and phenolic acid content of selected vegetable broths Czech Journal of Food Sciences DOI 10.17221/458/2016-CJFS

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