Prof.Dr. LÜTFİYE EKİCİ

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

CMC-based edible coating composite films from Brewer's spent grain waste: a novel approach for the fresh strawberry package

Taner O. O., Ekici L., Akyuz L.

POLYMER BULLETIN , cilt.80, sa.8, ss.9033-9058, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Phenolic Components, Mineral Composition, Physicochemical, and Bioactive Properties of Opuntia ficus-indica with Different Drying Methods

Capar T., Dedebas T., Kavuncuoğlu H., Karatas S. M., Ekici L., Yalçın H.

Erwerbs-Obstbau , cilt.65, sa.2, ss.347-353, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma

Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology

Babacan Cevik S., KAHRAMAN K., EKİCİ L.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.59, sa.6, ss.2243-2254, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology

Dursun Çapar T., Inanir C., Cimen F., Ekici L., Yalçın H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.16, ss.1340-1353, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

Influence of Heating on Thermal Stability of Essential Oils During Storage

Dedebas T., EKİCİ L., SAĞDIÇ O.

Journal of Essential Oil-Bearing Plants , cilt.25, sa.3, ss.611-625, 2022 (SCI-Expanded)

Extraction method affects seed oil yield, composition, and antioxidant properties of European cranberrybush (Viburnum opulus)

Capar T., Dedebas T., Yalçın H., Ekici L.

INDUSTRIAL CROPS AND PRODUCTS , cilt.168, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

Effects of GSM 1800 band radiation on composition, structure and bioactivity of exopolysaccharides produced by yoghurt starter cultures

Karataş Ş. M., Ekici L., Develi İ., Dertli E., Sağdıç O.

ARCHIVES OF MICROBIOLOGY , cilt.203, sa.4, ss.1697-1706, 2021 (SCI-Expanded)

Chemical characteristics and storage stabilities of different cold-pressed seed oils

Dedebas T., Ekici L., Sağdıç O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.2, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

Effect of fermented red radish (Raphanus sativus L) in carbon tetrachloride-induced liver injury in rats

ATASEVER A., Gram D. Y., EKEBAŞ G., Onmaz N., ŞENTÜRK M., EREN M., et al.

THAI JOURNAL OF VETERINARY MEDICINE , cilt.50, sa.3, ss.405-416, 2020 (SCI-Expanded)

Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design

Polat H., Capar T., Inanir C., EKİCİ L., YALÇIN H.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.123, 2020 (SCI-Expanded)

Biofunctional effects of Pistacia vera addition on the quality of Simit Kebab

Özcan C., Dursun Çapar T., Ekici L., Mrghnı Ahhmed A., Yalçın H., Yetim H.

Archiv Fur Lebensmittelhygiene , cilt.70, ss.186-192, 2019 (SCI-Expanded)

Physicochemical, sensory, and bioactive properties of some traditional Turkish sorbets

EKİCİ L., Kafadar A. D., ALBAYRAK S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.9, 2018 (SCI-Expanded)

Effects of concentration methods and storage conditions on some bioactive compounds and color of tamarind sorbet: a traditional Turkish beverage

EKİCİ L., Ozaltin B.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.3, ss.2045-2056, 2018 (SCI-Expanded)

EFFECTS OF SOME FOOD JUICES AND ADDITIVES ON SOME PHYSICOCHEMICAL, TEXTURAL, COLOR, MICROBIOLOGICAL AND SENSORY PROPERTIES OF CEMEN PASTE

Yetim H., EKİCİ L., ÖZCAN C., Ozturk I., TÖRNÜK F., Karaman S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.3, 2017 (SCI-Expanded)

Determination of fatty acid composition, volatile components, physico-chemical and bioactive properties of grape (Vitis vinifera) seed and seed oil

YALÇIN H., KAVUNCUOĞLU H., EKİCİ L., SAĞDIÇ O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins

CIPRIANO P. d. A., EKİCİ L., BARNES R. C., GOMES C., TALCOTT S. T.

FOOD CHEMISTRY , cilt.180, ss.227-234, 2015 (SCI-Expanded)

Effects of some food juices and additives on some physicochemical, textural, microbiological, sensory properties and aroma profile of cemen paste

YETİM H., EKİCİ L., BİRİŞİK C., ÖZTÜRK I., Törnük F., KARAMAN S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2015 (SCI-Expanded)

Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage

EKİCİ L., Ozturk I., Karaman S., CALISKAN O., TÖRNÜK F., SAĞDIÇ O., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.62, sa.1, ss.718-726, 2015 (SCI-Expanded)

Natural food colorants and bioactive extracts from some edible flowers

Bayram O., SAĞDIÇ O., EKİCİ L.

JOURNAL OF APPLIED BOTANY AND FOOD QUALITY , cilt.88, ss.170-176, 2015 (SCI-Expanded)

Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models

EKİCİ L., Simsek Z., Ozturk I., SAĞDIÇ O., Yetim H.

FOOD ANALYTICAL METHODS , cilt.7, sa.6, ss.1328-1336, 2014 (SCI-Expanded)

Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage

Ekici L.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.56, sa.1, ss.40-48, 2014 (SCI-Expanded)

Determination of phenolic content, antiradical, antioxidant and antimicrobial activities of Turkish pine honey

EKİCİ L., SAĞDIÇ O., SİLİCİ S., ÖZTÜRK I.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.6, sa.4, ss.439-444, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma

Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins

SAĞDIÇ O., EKİCİ L., Ozturk I., Tekinay T., Polat B., Taştemur B., et al.

FOOD AND CHEMICAL TOXICOLOGY , cilt.58, ss.432-439, 2013 (SCI-Expanded)

Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey

SAĞDIÇ O., SİLİCİ S., EKİCİ L.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.16, sa.3, ss.658-666, 2013 (SCI-Expanded)

RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Sağdıç O., Ozturk I., ÖZKAN G., Yetim H., EKİCİ L., Yılmaz M. T.

FOOD CHEMISTRY , cilt.126, sa.4, ss.1749-1758, 2011 (SCI-Expanded)

Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties

Yetim H., SARIOĞLU K., EKİCİ L., Ozturk I., Sağdıç O.

ARCHIV FUR LEBENSMITTELHYGIENE , cilt.62, sa.2, ss.58-64, 2011 (SCI-Expanded)

Bioactivity and mineral contents of wild-grown edible Morchella conica in the Mediterranean Region

Öztürk I., Şahan S., ŞAHİN U., Ekici L., Sağdıç O.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.5, ss.453-457, 2010 (SCI-Expanded)

Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys

SİLİCİ S., Sagdic O., EKİCİ L.

FOOD CHEMISTRY , cilt.121, sa.1, ss.238-243, 2010 (SCI-Expanded)

Antioxidative, antiradical, and antimicrobial activities of extracts from Antep Pistachio hulls

ÖZTÜRK İ., EKİCİ L., YETİM H., Sağdıç O.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.5, sa.2, ss.163-167, 2010 (SCI-Expanded) Sürdürülebilir Kalkınma

Effect of collection time on biological activity of Clary sage (Salvia sclarea)

Tulukcu E., Sağdıç O., ALBAYRAK S., EKİCİ L., Yetim H.

JOURNAL OF APPLIED BOTANY AND FOOD QUALITY , cilt.83, sa.1, ss.44-49, 2009 (SCI-Expanded)

OPTIMIZATION OF HMF FORMATION IN WHITE AND RED GRAPE JUICE CONCENTRATES STORED IN VARIOUS LAMINATED FILMS USING RESPONSE SURFACE METHODOLOGY

EKİCİ L., Karacan S., Velioglu Y. S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.33, ss.313-328, 2009 (SCI-Expanded)

Antimicrobial and antioxidant activities of Senecio species growing in the Black Sea region, Turkey

ALBAYRAK S., Aksoy A., Hanizaoglu E., EKİCİ L., Budak U.

ACTA BOTANICA GALLICA , cilt.155, sa.3, ss.447-456, 2008 (SCI-Expanded)

Biological activities of the extracts of two endemic Sideritis species in Turkey

Sağdıç O., Aksoy A., Ozkan G., EKİCİ L., ALBAYRAK S.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.9, sa.1, ss.80-84, 2008 (SCI-Expanded) Sürdürülebilir Kalkınma

Phenolic compounds of Origanum sipyleum L. extract, and its antioxidant and antibacterial activities

Ozkan G., Sagdic O., Ekici L., Ozturk I., Ozcan M. M.

JOURNAL OF FOOD LIPIDS , cilt.14, sa.2, ss.157-169, 2007 (SCI-Expanded)

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

Velioglu Y. S., Ekici L., Poyrazoglu E. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.41, sa.9, ss.1011-1015, 2006 (SCI-Expanded)

Phenolic composition and astringency removal of European cranberrybush (Viburnum opulus L.) juice.

Velioglu S., EKİCİ L., Poyrazoglu E. S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.41, ss.1011-1015, 2006 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

Anthocyanin and Bioactivity Properties of Berberis crategina DC. in Buffer System and Apple Juice: Impact of Temperature, Time, and pH; Prediction Using Artificial Neural Network

Ekici L., Polat Kaya H., Toğa G.

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES , cilt.1, ss.1-15, 2022 (ESCI)

Determination of changes in some biological properties during storage of some conventional sorbets

Kafadar A. D., EKİCİ L., ALBAYRAK S.

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI , cilt.39, sa.5, ss.351-366, 2021 (ESCI)

Yağlı Tohumlarda Ultrasonik Destekli Ekstraksiyon Yöntemi ve Avantajları

Dedebaş T., Dursun Çapar T., Ekici L., Yalçın H.

Avrupa Bilim ve Teknoloji Dergisi , sa.21, ss.313-322, 2021 (Hakemli Dergi) Sürdürülebilir Kalkınma

Polifenollerin Bağırsak Mikrobiyota Kompozisyonunu Düzenleyici ve Nöroprotektif Etkileri

Çimen F., Polat H., Ekici L.

Akademik Gıda , cilt.18, sa.2, ss.190-208, 2020 (Hakemli Dergi)

Karabuğdayın Fitokimyası, Farmakolojisi ve Biyofonksiyonel Özellikleri

İnanır C., Albayrak S., Ekici L.

Avrupa Bilim ve Teknoloji Dergisi , sa.16, ss.713-722, 2019 (Hakemli Dergi)

Akkermansia muciniphila: Obezite ve Diyabetten Korunmada Yeni Bir Alternatif Olabilir mi?

Polat H., Ekici L.

Avrupa Bilim ve Teknoloji Dergisi , cilt.16, ss.533-543, 2019 (Hakemli Dergi) Sürdürülebilir Kalkınma

Et ve Et Ürünlerinde Baharatların Doğal Antioksidan ve Antimikrobiyel Olarak Kullanımı

EKİCİ L., ÖZTÜRK I., SAĞDIÇ O., YETİM H.

Erciyes Üniversitesi, Fen Bilimleri Enstitüsü Dergisi , ss.1-7, 2014 (Hakemli Dergi)

Et tüketimi ve kanser

EKİCİ L., Sağdıç O., YETİM H.

Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi , cilt.28, sa.2, ss.136-145, 2012 (Hakemli Dergi) Sürdürülebilir Kalkınma

Gıda Kaynaklı Enfeksiyon ve İntoksikasyon Bakterileri-II

Telli R., EKİCİ L., YETİM H.

Gıda Teknolojileri Elektronik Dergisi , cilt.3, ss.31-39, 2008 (Hakemli Dergi)

Serbest Radikaller ve Antioksidan Gıdalarla İnhibisyonu

EKİCİ L., SAĞDIÇ O.

Gıda Dergisi , cilt.33, ss.251-260, 2008 (Hakemli Dergi)

Et Ürünlerinde Diyet Lif Kullanımı

EKİCİ L., HÜDAYİ E.

Gıda Teknolojileri Elektronik Dergisi , ss.83-90, 2007 (Hakemli Dergi)

Gıda Endüstrisinde Alternatif Bir Dezenfektan: Ozon.

EKİCİ L., Sağdıç O., KESMEN Z.

Gıda Teknolojileri Elektronik Dergisi , cilt.1, sa.1, ss.47-57, 2006 (Hakemli Dergi) Sürdürülebilir Kalkınma

Üzüm Vitis vinifera Çekirdeğinin Fenolik Bileşikleri ve Biyoaktif Özellikleri

SAĞDIÇ O., EKİCİ L.

Hasad Gıda , cilt.21, ss.30-34, 2005 (Hakemli Dergi)

Bazı Gıdalarda Doğal Acılığın ve Burukluğun Azaltılma Yöntemleri

EKİCİ L., VELİOĞLU Y. S.

Anadolu Üniversitesi Bilim ve Teknoloji Dergisi , cilt.5, ss.213-222, 2004 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Metrikler

Yayın

Atıf (WoS)

620

H-İndeks (WoS)

Atıf (Scopus)

345

H-İndeks (Scopus)

Proje

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler