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Son güncelleme:09.05.2024
[Daralt/Genişlet]
 
DOKTOR ÖĞRETİM ÜYESİ
KÜBRA AKTAŞ
UYGULAMALI BİLİMLER YÜKSEKOKULU
GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
GASTRONOMİ VE MUTFAK SANATLARI ANABİLİM DALI
Mühendislik Temel Alanı
Gıda Bilimleri ve Mühendisliği
Gıda Bilimi
Tahıl Teknolojisi
[Daralt/Genişlet]
Makaleler 14
1
The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology
LEVENT HACER,AKTAŞ KÜBRA
Journal of Food Science
2024
Uluslararası Hakemli SCI-Expanded Özgün Makale
2
The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties
KONYA SEVGİ,AKTAŞ KÜBRA
Brazilian Archives of Biology and Technology
2024
Uluslararası Hakemli SCI-Expanded Özgün Makale
3
Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour
LEVENT AYŞE,AKTAŞ KÜBRA
Food Science & Nutrition
2023
Uluslararası Hakemli SCI-Expanded Özgün Makale
4
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region
DEMİRCİ TALHA, ORAÇ AYSUN, AKTAŞ KÜBRA, DERTLİ ENES, AKYOL İSMAİL, AKIN NİHAT
Journal of Dairy Research
2021
Uluslararası Hakemli SCI-Expanded Özgün Makale
5
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta
AKTAŞ KÜBRA, LEVENT HACER, YEŞİL SALİHA, ADIGÜZEL EMRE
Acta Alimentaria
2021
Uluslararası Hakemli SCI-Expanded Özgün Makale
6
Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
AKTAŞ KÜBRA,AKIN NİHAT
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
Uluslararası Hakemli SCI Özgün Makale
7
Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
DEMİRCİ TALHA,SERT DURMUŞ,AKTAŞ KÜBRA,SÖZERİ ATİK DİDEM,ÖZTÜRK NEGİŞ HALE İNCİ,AKIN NİHAT
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
Uluslararası Hakemli SCI Özgün Makale
8
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
DEMİRCİ TALHA,ÖZTÜRK HALE İNCİ,ORAÇ AYSUN,KONAK GÖKTEPE ÇİĞDEM,SÖZERİ ATİK DİDEM,AKTAŞ KÜBRA,Demirci Sümeyye,SERT DURMUŞ,AKIN NİHAT
Journal of Food Science and Technology
2019
Uluslararası Hakemli SCI-Expanded Özgün Makale
9
THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURSON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES
AKTAŞ KÜBRA,LEVENT HACER
Gıda/THE JOURNAL OF FOOD
2018
Ulusal Hakemli TR DİZİN Özgün Makale
10
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
DEMİRCİ TALHA,AKTAŞ KÜBRA,SÖZERİ DİDEM,ÖZTÜRK HALE İNCİ,AKIN NİHAT
Journal of Functional Foods
2017
Uluslararası Hakemli SCI-Expanded Özgün Makale
11
Utilisation of dairy by products and glucan in erişte production
AKTAŞ KÜBRA,TÜRKER SELMAN
Quality Assurance and Safety of Crops & Foods
2015
Uluslararası Hakemli SCI-Expanded Özgün Makale
12
Influence of wheat germ and glucan on some chemical and sensory properties of Turkish noodle
AKTAŞ KÜBRA,BİLGİÇLİ NERMİN,LEVENT HACER
Journal of Food Science and Technology
2015
Uluslararası Hakemli SCI-Expanded Özgün Makale
13
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
AKTAŞ KÜBRA,DEMİRCİ TALHA,AKIN NİHAT
Journal of Food Processing and Preservation
2015
Uluslararası Hakemli SCI-Expanded Özgün Makale
14
Utilization of citrus albedo in tarhana production
BİLGİÇLİ NERMİN,AKTAŞ KÜBRA,LEVENT HACER
Journal of Food and Nutrition Research
2014
Uluslararası Hakemli SCI-Expanded Özgün Makale