Arş. Gör. KIVILCIM YILDIZ

Yayın Ağı

Makaleler 15

1. Influence of Extraction Method on Physicochemical Properties, Fatty Acid Profile, and Tocol Content of Pistacia lentiscus Oil From the Hodna Subarid Region (Algeria)

Derradji L., Benkhaled A., YILDIZ K., AKSOYLU ÖZBEK Z., Nouasri A., GÜNÇ ERGÖNÜL P.

Chemistry and Biodiversity , cilt.22, sa.12, 2025 (SCI-Expanded, Scopus)

2. Essential Oil-Enriched Edible Films and Coatings: Recent Applications, Pros and Cons, Sustainability, and Circular Economy

AKSOYLU ÖZBEK Z., YILDIZ K., GÜNÇ ERGÖNÜL P.

Chemistry and Biodiversity , cilt.22, sa.10, 2025 (SCI-Expanded, Scopus)

3. Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment

YILDIZ K., Özdikicierler O., GÜNÇ ERGÖNÜL P.

Food Chemistry , cilt.476, 2025 (SCI-Expanded, Scopus)

4. Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants

YILDIZ K., İyilikeden E., Yıldız O., GÜNÇ ERGÖNÜL P.

Nutrition and Food Science , cilt.55, sa.2, ss.472-480, 2025 (ESCI, Scopus)

5. The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow

YILDIZ K., Özdikicierler O., Ergönül P. G.

Food Technology and Biotechnology , cilt.62, sa.3, ss.326-345, 2024 (SCI-Expanded, Scopus)

6. Optimization of Berry Infusions with High Polphenol Content

YILDIZ K., ÖZYİĞİT E., GÜNÇ ERGÖNÜL P., İşitmezoğlu E., Tezcan B., Lermioğlu E. B.

International Journal of Innovative Approaches in Science Research , cilt.8, sa.1, ss.1-20, 2024 (Hakemli Dergi)

7. Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

AKSOYLU ÖZBEK Z., YILDIZ K., GÜNÇ ERGÖNÜL P., İyilikeden E., Uzlaşır T.

European Journal of Lipid Science and Technology , cilt.125, sa.10, 2023 (SCI-Expanded, Scopus)

8. Fonksiyonel çikolata üretiminde inovatif yaklaşımlar

ÇELİK K., GÜNÇ ERGÖNÜL P.

Food and Health , 2022 (TRDizin)

9. Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer

AKSOYLU ÖZBEK Z., ÇELİK K., GÜNÇ ERGÖNÜL P.

International Journal of Agriculture, Environment and Food Sciences , cilt.5, sa.1, ss.92-106, 2021 (TRDizin)

10. Covid-19 Pandemia, Impact on Food Industry and Nutrition

ÇELİK K., TÜĞEN A., ERGÖNÜL B.

Novel Techniques in Nutrition and Food Science , cilt.5, sa.3, ss.459-461, 2020 (Hakemli Dergi)

11. Edible Oil and Fat Consumption Patterns Among Turkish Consumers-A Case Study of Manisa city

ÇELİK K., AKSOYLU ÖZBEK Z., GÜNÇ ERGÖNÜL P.

Novel Techniques in Nutrition & Food Science , cilt.5, sa.1, ss.413-421, 2020 (Hakemli Dergi)

12. Determination of Microbiological Attributes of Unpackaged and Packaged Raisin Samples Sold in Manisa Markets

ÇELİK K., ERGÖNÜL B.

Acta Scientifci Nutritional Health , cilt.4, sa.5, ss.10-13, 2020 (Hakemli Dergi)

13. Consumers Knowledge About Health Effects of Edible Oils and Fats in Turkey: A Questionnaire Study

ÇELİK K., GÜNÇ ERGÖNÜL P., AKSOYLU ÖZBEK Z.

Novel Techniques in Nutrition & Food Science , cilt.4, sa.4, ss.371-378, 2020 (Hakemli Dergi)

14. A promising food waste for food fortification: Characterization of dried tomato pomace and its cold pressed oil

AKSOYLU ÖZBEK Z., Çelik K., GÜNÇ ERGÖNÜL P., HEPÇİMEN A. Z.

Journal of Food Chemistry and Nanotechnology , cilt.6, sa.1, ss.9-17, 2020 (Scopus)

15. Changes in Instrumental Textural and Color Attributes of Pre-Treated Potato Slices during Refrigerated Storage

ÇELİK K., ERGÖNÜL B.

Novel Techniques in Nutrition & Food Science , cilt.3, sa.2, ss.1-4, 2019 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 8

1. Consumers’ Acceptence, Behaviours and Attitudes Towards Genetically Modified Foods (GMD)

YILDIZ K., YILDIZ D., GÜNÇ ERGÖNÜL P., ERGÖNÜL B.

10. Internatıonal Paris Congress on Socıal Sciences and Humanities, Paris, Fransa, 17 - 19 Şubat 2024, ss.395-406, (Tam Metin Bildiri)

2. CONSUMER ACCEPTENCE, BEHAVIORS AND ATTITUDES TOWARDS GENETICALLY MODIFIED FOODS (GMF)

YILDIZ K., YILDIZ D., GÜNÇ ERGÖNÜL P., ERGÖNÜL B.

10. INTERNATIONAL PARIS CONGRESS ON SOCIAL SCIENCES & HUMANITIES, Fransa, 17 - 19 Şubat 2024, (Tam Metin Bildiri)

3. FACTORS AFFECTING CONSUMER ACCEPTANCE IN ENRICHED PROCESSED MEAT PRODUCTS

YILDIZ D., ÇELİK K., SÖBELİ C., KAYAARDI S.

10th International Paris Congress on Social Sciences and Humanities, Paris, Fransa, 17 - 19 Şubat 2024, (Tam Metin Bildiri)

4. A research on the determination of some bioactive properties of Helichrysum arenarium (L.) oil obtained by maseration method .

ÇELİK K., Tezcan B., Lermioğlu E. B., İşitmezoğlu B., GÜNÇ ERGÖNÜL P.

6th International Eurasian Conference on Biological and Chemical Sciences, Türkiye, 11 Ekim 2023, (Tam Metin Bildiri)

5. Yapay ve Doğal Antioksidan Katkılı Palm Olein Yağı ile Derin Yağda Kızartılan Patateslerin 3-MCPD & GE Seviyelerinin İncelenmesi

ÇELİK K., İyilikeden E., Yıldız O., GÜNÇ ERGÖNÜL P.

7. Uluslararası Gıda Güvenliği Kongresi, 03 Kasım 2022, (Özet Bildiri)

6. Kimyasal İnteresterifikasyon ve Topraklama İşleminin Palm olein Yağında 3-MCPD & GE Seviyeleri Üzerine Etkisi ve Erime Karakteristiğinin İncelenmesi

ÇELİK K., İyilikeden E., GÜNÇ ERGÖNÜL P., ÖZDİKİCİERLER O.

7. Uluslararası Gıda Güvenliği Kongresi, 03 Kasım 2022, (Özet Bildiri)

7. Bitkisel Sıvı Yağlarda Isıl İşlem Kontaminantları: 3-MCPD & GE

İyilikeden E., ÇELİK K., GÜNÇ ERGÖNÜL P.

SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ KONGRESİ, 10 Kasım 2022, (Özet Bildiri)

8. Determination of Consumers' behaviors towards irridiated foods

ERGÖNÜL B., ÇELİK K., GÜNÇ ERGÖNÜL P.

BIALIC 2019, Lviv, Ukrayna, 7 - 08 Kasım 2019, (Tam Metin Bildiri)

Metrikler

Arş. Gör. KIVILCIM YILDIZ

Yayınlar & Eserler

1. Influence of Extraction Method on Physicochemical Properties, Fatty Acid Profile, and Tocol Content of Pistacia lentiscus Oil From the Hodna Subarid Region (Algeria)

2. Essential Oil-Enriched Edible Films and Coatings: Recent Applications, Pros and Cons, Sustainability, and Circular Economy

3. Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment

4. Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants

5. The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow

6. Optimization of Berry Infusions with High Polphenol Content

7. Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

8. Fonksiyonel çikolata üretiminde inovatif yaklaşımlar

9. Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer

10. Covid-19 Pandemia, Impact on Food Industry and Nutrition

11. Edible Oil and Fat Consumption Patterns Among Turkish Consumers-A Case Study of Manisa city

12. Determination of Microbiological Attributes of Unpackaged and Packaged Raisin Samples Sold in Manisa Markets

13. Consumers Knowledge About Health Effects of Edible Oils and Fats in Turkey: A Questionnaire Study

14. A promising food waste for food fortification: Characterization of dried tomato pomace and its cold pressed oil

15. Changes in Instrumental Textural and Color Attributes of Pre-Treated Potato Slices during Refrigerated Storage

1. Consumers’ Acceptence, Behaviours and Attitudes Towards Genetically Modified Foods (GMD)

2. CONSUMER ACCEPTENCE, BEHAVIORS AND ATTITUDES TOWARDS GENETICALLY MODIFIED FOODS (GMF)

3. FACTORS AFFECTING CONSUMER ACCEPTANCE IN ENRICHED PROCESSED MEAT PRODUCTS

4. A research on the determination of some bioactive properties of Helichrysum arenarium (L.) oil obtained by maseration method .

5. Yapay ve Doğal Antioksidan Katkılı Palm Olein Yağı ile Derin Yağda Kızartılan Patateslerin 3-MCPD & GE Seviyelerinin İncelenmesi

6. Kimyasal İnteresterifikasyon ve Topraklama İşleminin Palm olein Yağında 3-MCPD & GE Seviyeleri Üzerine Etkisi ve Erime Karakteristiğinin İncelenmesi

7. Bitkisel Sıvı Yağlarda Isıl İşlem Kontaminantları: 3-MCPD & GE

8. Determination of Consumers' behaviors towards irridiated foods

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Sobiad)

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

Proje

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