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T

Tuncay Gümüş

faculty of agriculture

20H指数
83论文数
1.1K被引数
收录论文 26
发表时间
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Emulsion gel design for reduced-fat mayonnaise using yeast-derived single cell oil: Microstructural and rheological insights利用酵母来源单细胞油脂制备低脂蛋黄酱的乳化凝胶设计：微观结构和流变学见解
errJournal of Food Measurement and Characterization
IF3.3
err2025-10-17
err0
PREAI
errEmel Yücel; Tuncay Gümüş; Deniz D. Altan Kamer; Gülce B. Kaynarca; Murat Taşan
err分享
err收藏
Characterization of a sustainable functional biofilm developed with natural gellan gum based on grape pomace基于葡萄皮渣的自然黄原胶可持续功能生物膜表征
errJournal of Food Measurement and Characterization
IF3.3
err2025-07-19
err0
PREAI
errDeniz Damla Altan Kamer; Tuncay Gümüş; Gülce Bedis Kaynarca; Yasemin Henden
err分享
err收藏
Gelatins derived from aronia-supplemented fish diets: Structural effect and molecular simulation来自添加了 chokeberry 的鱼类饲料的明胶：结构效应与分子模拟
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-03-01
err0
PREAI
errKaynarca, Gulce Bedis; Yagcilar, Cretin; Kamer, Deniz Damla Altan; Gumus, Tuncay; Cretin, Ismail; Koc, Serim Tuna
err分享
err收藏
Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert优化素食冷冻甜点: 黄原胶和燕麦基牛奶替代品对冷冻甜点流变和感官特性的影响
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err0
PREAI
errHenden, Yasemin; Gumus, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Guelce Bedis; Yucel, Emel
err分享
err收藏
The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating富含生物活性成分的果胶基膜对草莓保鲜的潜力: 一种可持续和创新的涂层
errSCIENTIA HORTICULTURAE
IF4.2
err2024-08-01
err9
PREAI
errKaynarca, Gulce Bedis; Kamer, Deniz Damla Altan; Yucel, Emel; Yilmaz, Oylum Simal; Henden, Yasemin; Kaymaz, Elif; Gumus, Tuncay
err分享
err收藏
Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-02-01
err0
PREAI
errKamer, Deniz Damla Altan; Kaynarca, Guelce Bedis; Yilmaz, Oylum Simal; Gumus, Tuncay
err分享
err收藏
Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-02-01
err5
PREAI
errGumus, Tuncay; Kaynarca, Gulce Bedis; Kamer, Deniz Damla Altan
err分享
err收藏
Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-10-10
err4
errOAAI
errGumus, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Guelce Bedis
err分享
err收藏
Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract
errFOOD PACKAGING AND SHELF LIFE
IF10.6
err2023-03-01
err10
PREAI
errKaynarca, Guelce Bedis; Kamer, Deniz Damla Altan; Gumus, Tuncay; Sagdic, Osman
err分享
err收藏
Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2022-11-01
err29
PREAI
errKamer, Deniz Damla Altan; Kaynarca, Gulce Bedis; Yucel, Emel; Gumus, Tuncay
err分享
err收藏
Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
errFOOD CHEMISTRY
IF9.8
err2022-11-01
err15
PREAI
errKaynarca, Gulce Bedis; Gumus, Tuncay; Kamer, Deniz Damla Altan
err分享
err收藏
The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2022-05-01
err11
PREAI
errKamer, Deniz Damla Altan; Gumus, Tuncay; Palabiyik, Ibrahim; Demirci, Ahmet Sukru; Oksuz, Omer
err分享
err收藏
Grape pomace as a promising source for gellan gum production
errFOOD HYDROCOLLOIDS
IF12.4
err2021-05-01
err18
PREAI
errKamer, Deniz Damla Altan; Gumus, Tuncay; Palabiyik, Ibrahim; Demirci, Ahmet Sukru; Oksuz, Omer
err分享
err收藏
The effect of different doses of UV-C treatment on microbiological quality of bovine milk
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-01-01
err21
PREAI
errAtik, Azize; Gumus, Tuncay
err分享
err收藏
Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-03-01
err34
PREAI
errDemirci, Ahmet Sukru; Palabiyik, Ibrahim; Apaydin, Demet; Mirik, Mustafa; Gumus, Tuncay
err分享
err收藏
Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-03-01
err26
PREAI
errKamer, Deniz Damla Altan; Palabiyik, Ibrahim; Isik, Nuray Olcay; Akyuz, Fazli; Demirci, Ahmet Sukru; Gumus, Tuncay
err分享
err收藏
Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2018-09-01
err7
PREAI
errYildirim, Rusen Metin; Gumus, Tuncay; Arici, Muhammet
err分享
err收藏
Utilization of waste bread to produce fermentable sugars and rheological behavior during hydrolysis
errJOURNAL OF BIOTECHNOLOGY
IF3.9
err2016-08-01
err0
PREAI
errDemirci, Ahmet Sukru; Palabiyik, Ibrahim; Gumus, Tuncay; Ozalp, Seymanur
err分享
err收藏
Bread wastage and recycling of waste bread by producing biotechnological products
errJOURNAL OF BIOTECHNOLOGY
IF3.9
err2016-08-01
err8
PREAI
errDemirci, Ahmet Sukru; Palabiyik, Ibrahim; Gumus, Tuncay
err分享
err收藏
Utilization of waste foods for the production of xanthan gum
errJOURNAL OF BIOTECHNOLOGY
IF3.9
err2016-08-01
err0
PREAI
errApaydin, Demet; Demirci, Ahmet Sukru; Palabiyik, Ibrahim; Gumus, Tuncay
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
M
Mehmet Musa Özcan
H 指数: 60 · 论文数: 619
O
Osman Sağdıç
H 指数: 59 · 论文数: 441
İ
İbrahim Palabıyık
H 指数: 31 · 论文数: 157
M
Muhammet Arıcı
H 指数: 29 · 论文数: 157
M
Murat Taşan
H 指数: 28 · 论文数: 87
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