Ahmet Erdoğan - Publications, H-index & Citations

Ahmet Erdoğan

Inonu University

12H指数

55论文数

512被引数

收录论文 9

发表时间

Techno-economic feasibility of fluid catalytic cracking unit integrated chemical looping combustion - A novel approach for CO2 capture

ENERGY

IF9.4

2023-12-01

OAAI

Gulec, Fatih; Okolie, Jude A.; Erdogan, Ahmet

Low-temperature chemical looping oxidation of hydrogen for space heating 用于空间加热的氢的低温化学循环氧化

JOURNAL OF THE ENERGY INSTITUTE

IF6.2

2023-10-01

OAAI

Gulec, Fatih; Okolie, Jude A.; Clough, Peter T.; Erdogan, Ahmet; Meredith, Will; Snape, Colin E.

Bacteriocin characterization of autochtonous Lactococcus lactis L54 and its application as starter culture for Beyaz cheese

FOOD BIOSCIENCE

IF5.9

2023-06-01

PREAI

Aktas, Hacer Meral; Erdogan, Ahmet; Cetin, Bulent

Investigation of the hydrodynamics in the regenerator of fluid catalytic cracking unit integrated by chemical looping combustion

FUEL PROCESSING TECHNOLOGY

IF7.7

2021-12-01

PREAI

Gulec, Fatih; Erdogan, Ahmet; Clough, Peter T.; Lester, Edward

Preparation of poly(acrylamide-co-2-acrylamido-2-methylpropan sulfonic acid)-g-Carboxymethyl cellulose/Titanium dioxide hydrogels and modeling of their swelling capacity and mechanic strength behaviors by response surface method technique

POLYMER ENGINEERING AND SCIENCE

IF3.2

2021-06-08

PREAI

Boztepe, Cihangir; Daskin, Mahmut; Erdogan, Ahmet; Sarici, Talha

Identification of lactic acid bacteria isolated from Tulum cheese during ripening period

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2006-09-01

PREAI

Gurses, Mustafa; Erdogan, Ahmet

Effects of the different temperature and saccharose concentrations on some microbiological and chemical characteristics of medlar pickle

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2006-07-01

PREAI

Erdogan, Ahmet; Gurses, Mustafa; Sat, Ihsan Gungor

Lactic acid bacteria isolating from blue mouldy Tulum cheese produced with Penicillium roqueforti

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2005-05-01

PREAI

Erdogan, A; Gurses, M

Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2003-08-01

PREAI

Erdogan, A; Gurses, M; Sert, S

研究方向