Dilara Devecioğlu

İstanbul Technical University

H指数:12

被引数:760

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Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production

通过乳酸菌发酵利用豌豆荚副产物及其在曲奇生产中的应用

Food Science & Nutrition

IF3.8

2026-08-210

Valorisation of Pea Pod Waste: Development of a GABA-Enriched Functional Beverage Using Probiotic Lactic Acid Bacteria

豌豆荚废弃物的高值化利用：利用益生菌乳酸菌开发γ-氨基丁酸（GABA）富集的功能性饮料

Probiotics and Antimicrobial Proteins

IF4.4

2026-07-280

PRE

Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices

探索将作为农业废物的绿色叶片转化为植物基发酵果汁的增值利用

Frontiers in Nutrition

IF5.1

2026-04-210

Poly(ℇ-caprolactone)/gelatin nanofibers loaded with orange peel essential oils for wound healing: Upcycling of a food waste into a wound dressing material

聚(ε-己内酯)/明胶纳米纤维负载橙皮精油用于伤口愈合：将食品废弃物升级为伤口敷料材料

Biocatalysis and Agricultural Biotechnology

IF3.8

2026-02-280

PRE

Antifungal Effect of Lactiplantibacillus plantarum Y48 Postbiotics Combined with Potassium Sorbate in Bread

植物乳杆菌Y48后生元与山梨酸钾联合使用在面包中的抗真菌效果

Fermentation 2025, Vol. 11, Page 675

IF3.3

2025-12-010

OAAI

In vitro and in vivo assessment of orange waste-derived flavonoid-incorporated poly(ε-caprolactone)/gelatin nanofiber dressings for wound healing

体外和体内评估由橙子废弃物衍生的类黄酮负载聚(ε-己内酯)/明胶纳米纤维敷料对伤口愈合的影响

Journal of Drug Delivery Science and Technology

IF4.9

2025-08-130

PRE

Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era

理解人工智能（AI）时代边缘计算下益生菌的功能性

FERMENTATION-BASEL

IF3.3

2025-05-050

Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-07-015

PRE

Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste

FOOD SCIENCE & NUTRITION

IF3.8

2024-06-210

PRE

Development and characterization of bioactive polyvinyl alcohol / chitosan multilayer-based films loaded with tea tree oil nanoemulsion to extend the shelf life of red grapes

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

IF3.8

2024-06-017

PRE

Chitosan/alginate/pectin biopolymer-based Nanoemulsions for improving the shelf life of refrigerated chicken breast

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-04-014

PRE

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

ACS OMEGA

IF4.3

2024-03-162

OAAI

From waste to remedy: Extraction and utilization of food waste-derived bioactive components in wound healing

从废物到补救: 伤口愈合中食品废物衍生的生物活性成分的提取和利用

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-03-013

PRE

Recent Insights into the Use of Antagonistic Yeasts for Sustainable Biomanagement of Postharvest Pathogenic and Mycotoxigenic Fungi in Fruits with Their Prevention Strategies against Mycotoxins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-06-2323

OAAI

Antifungal Activities of Different Essential Oils and Their Electrospun Nanofibers against Aspergillus and Penicillium Species Isolated from Bread

ACS OMEGA

IF4.3

2022-10-1416

OAAI

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

精油的抗菌，抗真菌，抗霉菌毒素和抗氧化活性: 最新综述

MOLECULES

IF4.6

2020-10-14217

OAAI

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

酸面团的添加和储存时间对tef面包体外淀粉消化率和估计血糖指数的影响

FOOD CHEMISTRY

IF9.8

2018-10-0139

PREAI

Investigating the antioxidant and antimicrobial activities of different vinegars

研究不同醋的抗氧化和抗菌活性

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2017-05-2460

PREAI

Dilara Devecioğlu

个人简介

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