Nilgün H. Budak - Publications, H-index & Citations

Nilgün H. Budak

faculty of tourism

12H指数

30论文数

964被引数

收录论文 11

发表时间

Carbon Footprint Assessment of Geographical Indication Foods in Isparta: Implications for Sustainable Gastronomy and Local Tourism 伊斯基尔塔地理标志食品的碳足迹评估：对可持续美食和地方旅游的启示

International Journal of Gastronomy and Food Science

IF3.6

2026-05-20

PREAI

Sezen COŞKUN; Havva Nilgün BUDAK; Mehmet Berk VAROL; Fügen DURLU ÖZKAYA

CARBON FOOTPRINT ASSESSMENT OF THE ISPARTA CEREMONIAL MENU: PRESERVING TRADITION THROUGH SUSTAINABILITY 伊兹帕尔塔仪式菜单的碳足迹评估：通过可持续性保护传统

International Journal of Gastronomy and Food Science

IF3.6

2025-10-22

PREAI

Nilgün H. BUDAK; Sezen COSKUN; Mehmet Berk VAROL; Fügen DURLU ÖZKAYA

Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period

FOOD BIOSCIENCE

IF5.9

2022-12-01

PREAI

Ozdemir, Nilgun; Budak, Nilgun H.

Determination of Changes in Volatile Aroma Components, Antioxidant Activity and Bioactive Compounds in the Production Process of Jujube (Ziziphus jujuba Mill.) Vinegar Produced by Traditional Methods 红枣生产过程中挥发性香气成分、抗氧化活性和生物活性物质变化的测定传统方法生产的醋

FERMENTATION-BASEL

IF3.3

2022-11-04

OAAI

Budak, Havva Nilgun

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-10-25

OAAI

Budak, Nilgun H.; Ozdemir, Nilgun; Gokirmakli, Caglar

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.)山楂果 (Crataegus tanacetifolia (lam。) pers) 生产的山楂醋的挥发性香气化合物和生物活性化合物。

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-03-02

OAAI

Ozdemir, Gulce Buket; Ozdemir, Nilgun; Ertekin-Filiz, Bilge; Gokirmakli, Caglar; Kok-Tas, Tugba; Budak, Nilgun H.

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

FOOD CHEMISTRY

IF9.8

2020-03-01

PREAI

Ozen, Merve; Ozdemir, Nilgun; Filiz, Bilge Ertekin; Budak, Nilgun H.; Kok-Tas, Tugba

Bioactive Components of Mother Vinegar

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

IF3.4

2015-02-03

PREAI

Aykin, Elif; Budak, Nilgun H.; Guzel-Seydim, Zeynep B.

Functional Properties of Vinegar

JOURNAL OF FOOD SCIENCE

IF3.4

2014-05-08

272

PREAI

Budak, Nilgun H.; Aykin, Elif; Seydim, Atif C.; Greene, Annel K.; Guzel-Seydim, Zeynep B.

Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2011-05-18

PREAI

Budak, Nilgun H.; Doguc, Duygu Kumbul; Savas, Cagri M.; Seydim, Atif C.; Tas, Tugba Kok; Ciris, Metin I.; Guzel-Seydim, Zeynep B.

Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2010-06-29

PREAI

Budak, Havva Nilgun; Guzel-Seydim, Zeynep B.

研究方向