Hasan Yetim - Publications, H-index & Citations

Hasan Yetim

istanbul sabahattin zaim university

29H指数

177论文数

2.7K被引数

收录论文 43

发表时间

Decontamination kinetics, quality attributes, and shelf life extension of stuffed pasta (mantı) processed by combined microwave drying and low-pressure argon cold plasma treatment 微波干燥与低压氩冷等离子体联合处理对 stuffed pasta (mantı) 去污动力学、品质属性及货架期延长的影响

Scientific Reports

IF3.9

2026-09-21

OAAI

Süleyman Gökmen; Hüsnü Kasar; Mehmet Okan Erdal; Hasan Yetim; Ferhat Bozduman

Phenotypic and Functional Diversity in Meat-Associated Pseudomonas Isolates: Motility, Biofilm Formation, and AI-2 Activity 肉源假单胞菌分离株的表型和功能多样性：运动性、生物膜形成和AI-2活性

Foods

IF5.1

2026-08-29

OAAI

Yasemin Şefika Küçükata; Beyza Nur Güç; Hasan Yetim; Banu Metin

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage 乳酸发酵在冷藏期间提高低热量酸樱桃饮料的生物可及性和功能品质

Food Science & Nutrition

IF3.8

2026-06-19

OAAI

Perihan Kubra Akman; Gulsum Ucak-Ozkaya; Gozde Kutlu; Fatih Tornuk; Hasan Yetim

Effects of LLDPE/Clay Nanocomposite Films Including Bioactive Compounds on The Microbiological Quality of Fresh Kashar Cheese 含生物活性化合物的LLDPE/黏土纳米复合材料薄膜对新鲜卡什尔奶酪微生物质量的影响

JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI

IF0.9

2025-10-01

OAAI

Tornuk, Fatih; Kutlu, Gozde; Sagdic, Osman; Hancer, Mehmet; Yetim, Hasan

Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties 低热量杏基乳酸发酵饮料：益生菌含量、理化性质及感官特性的评价

Journal of Food Science

IF3.4

2025-08-28

PREAI

Perihan Kubra Akman; Gulsum Ucak Ozkaya; Beyzanur Duskun; Gozde Kutlu; Fatih Tornuk; Muhammed Zeki Durak; Hasan Yetim

Differentiation of black tea according to country of origin using the μ-CTE/TD/GC-MS method combined with decision tree-optimizable neural network analysis

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-04-01

PREAI

Okuyan, Nurullah; Yetim, Hasan; Kesmen, Zulal

Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-09-01

PREAI

Akman, Perihan Kubra; Ozulku, Gorkem; Tornuk, Fatih; Yetim, Hasan

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage Sucuk

FOOD SCIENCE OF ANIMAL RESOURCES

IF3.7

2021-03-01

OAAI

Ozturk, Ismet; Sagdic, Osman; Yetim, Hasan

Development of LLDPE based active nanocomposite films with nanoclays impregnated with volatile compounds

FOOD RESEARCH INTERNATIONAL

IF8

2018-05-01

PREAI

Tornuk, Fatih; Sagdic, Osman; Hancer, Mehmet; Yetim, Hasan

Targeting the pains of food insecurity and malnutrition among internally displaced persons with nutrient synergy and analgesics in organ meat

FOOD RESEARCH INTERNATIONAL

IF8

2018-02-01

PREAI

Fayemi, Peter O.; Muchenje, Voster; Yetim, Hasan; Ahhmed, Abdulatef

Application of high-resolution melting analysis for differentiation of spoilage yeasts (vol 54, pg 618, 2016)

JOURNAL OF MICROBIOLOGY

IF2.6

2017-12-07

OAAI

Erdem, Mine; Kesmen, Zulal; Ozbekar, Esra; Cetin, Bulent; Yetim, Hasan

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

MEAT SCIENCE

IF6.1

2017-05-01

PREAI

Ahhmed, Abdulatef; Ozcan, Ceyda; Karaman, Safa; Ozturk, Ismet; Cam, Mustafa; Fayemi, Peter O.; Kaneko, Gen; Muguruma, Michio; Sakata, Ryoichi; Yetim, Hasan

Application of high-resolution melting analysis for differentiation of spoilage yeasts

JOURNAL OF MICROBIOLOGY

IF2.6

2016-08-31

PREAI

Erdem, Mine; Kesmen, Zulal; Ozbekar, Esra; Cetin, Bulent; Yetim, Hasan

LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products 基于LLDPE的食品包装结合了生物活性化合物的纳米粘土，以延长某些肉制品的保质期

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-12-01

PREAI

Tornuk, Fatih; Hancer, Mehmet; Sagdic, Osman; Yetim, Hasan

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

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-06-01

PREAI

Ekici, Lutfiye; Ozturk, Ismet; Karaman, Safa; Caliskan, Oznur; Tornuk, Fatih; Sagdic, Osman; Yetim, Hasan

Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink

FOOD RESEARCH INTERNATIONAL

IF8

2014-10-01

PREAI

Sagdic, Osman; Ozturk, Ismet; Yapar, Nurdan; Yetim, Hasan

Application of Different Molecular Techniques for Characterization of Catalase-Positive Cocci Isolated from Sucuk

JOURNAL OF FOOD SCIENCE

IF3.4

2014-01-10

PREAI

Kesmen, Zuelal; Yarimcam, Burcu; Aslan, Hakiye; Ozbekar, Esra; Yetim, Hasan

A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in gelatin

FOOD CHEMISTRY

IF9.8

2013-12-01

PREAI

Yilmaz, Mustafa Tahsin; Kesmen, Zulal; Baykal, Betul; Sagdic, Osman; Kulen, Oktay; Kacar, Omer; Yetim, Hasan; Baykal, Ahmet Tarik

TAQMAN-BASED DUPLEX REAL-TIME POLYMERASE CHAIN REACTION APPROACH FOR THE DETECTION AND QUANTIFICATION OF DONKEY AND PORK ADULTERATIONS IN RAW AND HEAT-PROCESSED MEATS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2013-11-08

PREAI

Kesmen, Zulal; Gulluce, Ayten; Yilmaz, Mustafa T.; Yetiman, Ahmet E.; Yetim, Hasan

Detection of seagull meat in meat mixtures using real-time PCR analysis

FOOD CONTROL

IF6.3

2013-11-01

PREAI

Kesmen, Zulal; Celebi, Yasemin; Gulluce, Ayten; Yetim, Hasan

研究方向