Dr. Öğr. Üyesi NEVRUZ BERNA TATLISU

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Comprehensive Review of Transcriptomics (RNAs) Workflows from Blood Specimens

Husseini A. A., Derakhshandeh M., Tatlisu N. B.

Separation and Purification Reviews , cilt.51, sa.1, ss.57-77, 2022 (SCI-Expanded)

A new trend among plant-based food ingredients in food processing technology: Aquafaba

Eren E., Icyer N. C., Tatlisu N. B., Kilicli M., Kaderoglu G., Toker Ö. S.

Critical Reviews in Food Science and Nutrition , 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface

Tatlisu N. B., Yilmaz M. T., ARICI M.

Food Packaging and Shelf Life , cilt.21, 2019 (SCI-Expanded)

Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Dertli E., Yilmaz M. T., Tatlisu N. B., Toker O. S., Cankurt H., Sagdic O.

Meat Science , cilt.121, ss.156-165, 2016 (SCI-Expanded)

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Dertli E., TOKER O., DURAK M. Z., YILMAZ M., Tatlisu N. B., SAĞDIÇ O., et al.

Carbohydrate Polymers , cilt.136, ss.427-440, 2016 (SCI-Expanded)

Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

DOĞAN M., Aktar T., TOKER Ö. S., Tatlisu N. B.

International Journal of Food Properties , cilt.18, sa.8, ss.1677-1692, 2015 (SCI-Expanded)

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

YILMAZ M., DERTLİ E., TOKER O., Tatlisu N. B., SAĞDIÇ O., ARICI M.

Journal of Dairy Science , cilt.98, sa.3, ss.1604-1624, 2015 (SCI-Expanded)

Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

DOĞAN M., Ersoz N. B., TOKER Ö. S., Kaya Y., Canıyılmaz E.

European Food Research and Technology , cilt.238, sa.1, ss.47-58, 2014 (SCI-Expanded)

Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule

ARICI M., TATLISU N. B., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.3, ss.377-387, 2014 (SCI-Expanded)

Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

Yilmaz M. T., Tatlisu N. B., TOKER Ö. S., Karaman S., Dertli E., SAĞDIÇ O., et al.

Food Research International , cilt.64, ss.634-646, 2014 (SCI-Expanded)

Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Toker O. S., DOĞAN M., Ersoz N. B., Yilmaz M. T.

Industrial Crops and Products , cilt.50, ss.137-144, 2013 (SCI-Expanded)

Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

Gurmeric V. E., DOĞAN M., Toker O. S., ŞENYİĞİT E., Ersoz N. B.

Food and Bioprocess Technology , cilt.6, sa.10, ss.2844-2859, 2013 (SCI-Expanded)

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Toker O. S., DOĞAN M., Canıyılmaz E., Ersöz N. B., Kaya Y.

Food and Bioprocess Technology , cilt.6, sa.4, ss.896-908, 2013 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

Cooking with ChatGPT and Bard: A Study on Competencies of AI Tools on Recipe Correction, Adaption, Time Management and Presentation

DEĞERLİ A. H., TATLISU N. B.

Journal of Tourismand Gastronomy Studies , cilt.11, sa.4, ss.2658-2673, 2024 (Hakemli Dergi)

Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage

YILMAZ M. T., TOKER Ö. S., TATLISU N. B., ARICI M., DERTLİ E.

Sigma Journal Engineering and Natural Sciences , cilt.34, sa.2, ss.261-267, 2016 (ESCI)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Ulusal ve Uluslararası Literatürlerde Türk Mutfağı İmajı

KÖKLÜ O., TATLISU N. B.

7. Uluslararası Mardin Artuklu Bilimsel Araştırmalar Kongresi, Mardin, Türkiye, 10 Aralık 2021

Responsible Tourism: An Overview of Sustainable Gastronomy Tourism

HÜLAĞA G., TATLISU N. B.

International Congress of Emerging Trends in Tourism, Türkiye, 30 Eylül 2021 Sürdürülebilir Kalkınma

Investigation of Vertical Agriculture As a Potential Solution

TATLISU N. B., Hülağa Kaderoğlu G.

7TH INTERNATIONAL CONFERENCE ON AGRICULTURE, ANIMAL SCIENCES AND RURAL DEVELOPMENT, Türkiye, 17 Eylül 2021

Potential Contributions of Gamification Concept in Social Adoption of Sustainable Development Goals

TATLISU E., TATLISU N. B.

2nd International City and Ecology Congress within the Framework of Sustainable Urban Development, Trabzon, Türkiye, 02 Aralık 2021, cilt.1, ss.11

Mardin Culinary Culture: The Importance and Sustainability of Sherbets

TATLISU N. B., Ünal D. C.

6th INTERNATIONAL MARDIN ARTUKLU SCIENTIFIC RESEARCHES CONFERENCE, 25 - 27 Haziran 2021

Determination of functionality of exopolysaccharide (EPS) producing probiotic cultures on technological and physicochemical properties of ice cream

YILMAZ M. T., TOKER Ö. S., DERTLİ E., TATLISU N. B., SAĞDIÇ O., ARICI M.

2014 Annual Conference Exhibition Functional Foods, Nutraceuticals, Natural Health Products and Dietary Supplements, 14 Kasım 2014

Detection of honey adulteration by fructose and saccharose syrups using steady, dynamic and creep rheological analysis.

YILMAZ M. T., TATLISU N. B., TOKER Ö. S., KARAMAN S., DERTLİ E., SAĞDIÇ O., et al.

9th Annual European Rheology Conference, Karlsruhe, Almanya, 8 - 11 Nisan 2014, ss.74-75

Optimization of effect of incubation time and temperature levels on dynamic rheological properties of ayran produced with EPS producing strains

TOKER Ö. S., YILMAZ M. T., TATLISU N. B., ARICI M., SAĞDIÇ O.

9th Annual European Rheology Conference, Karlsruhe, Almanya, 8 - 11 Nisan 2014

Microbial, steady and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of Cox-Merz rule

ARICI M., TATLISU N. B., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Üsküp, Makedonya, 24 - 26 Ekim 2013

Kitap & Kitap Bölümleri

Gastronomi Mühendisliğine Giriş

DOĞAN M., TATLISU N. B., SAĞLAM K., DEMİRGÜL F., HÜLAĞA G., ÇETİN A. S., et al.

Gastronomi Mühendisliği , Murat Doğan, Editör, Nobel Akademik Yayınları, Ankara, ss.1-10, 2023

Metrikler

Yayın

Atıf (Scopus)

480

H-İndeks (Scopus)

Atıf (Scholar)

738

H-İndeks (Scholar)

Proje

Fikri Mülkiyet

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler