| Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches Z Ceylan, R Meral, T Cetinkaya VirusDisease 31 (2), 154-160, 2020 | 94 | 2020 |
| Application of cold plasma technology in the food industry and its combination with other emerging technologies Y Ucar, Z Ceylan, M Durmus, O Tomar, T Cetinkaya Trends in Food Science & Technology 114, 355-371, 2021 | 33 | 2021 |
| Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil T Cetinkaya, AC Mendes, C Jacobsen, Z Ceylan, IS Chronakis, ... LWT 136, 110297, 2021 | 27 | 2021 |
| A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat T Cetinkaya, Z Ceylan, R Meral, A Kılıçer, F Altay Food Bioscience 41, 101024, 2021 | 13 | 2021 |
| A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry T Cetinkaya, F Altay, Z Ceylan LWT, 110773, 2021 | 12 | 2021 |
| Fabrication and characterization of zein nanofibers integrated with gold nanospheres T Cetinkaya, W Wijaya, F Altay, Z Ceylan LWT, 112976, 2022 | 7 | 2022 |
| Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets Z Najafi, T Cetinkaya, F Bildik, F Altay, NŞ Yeşilçubuk LWT 163, 113588, 2022 | 4 | 2022 |
| Ambalajı Açıldıktan Sonra Buzdolabında Depolanan İki Farklı Tütsülenmiş Balık Ürününün Mikrobiyal Kalite Değişimlerinin Gözlenmesi T Çetinkaya, Z CEYLAN Avrupa Bilim ve Teknoloji Dergisi, 982-988, 2019 | 2 | 2019 |
| Definition of textural deterioration in squid samples: three different tools supported by microbial, visual and physico-chemical analysis Z Ceylan, T Çetinkaya Ege Journal of Fisheries and Aquatic Sciences 38 (3), 263-268, 2021 | | 2021 |
| Depolama Süresince Balıketi Kalitesinde Meydana Gelen Değişimlerin Hızlı ve Yenilikçi Metotlarla Belirlenmesi T Çetinkaya, F Altay, Z Ceylan Journal of the Institute of Science and Technology 11 (3), 2030-2040, 2021 | | 2021 |
| An Overview of Food Safety and COVID-19 Infection: Nanotechnology and Cold Plasma Applications, Immune-Boosting Suggestions, Hygienic Precautions Z Ceylan, E Ocak, Y Uçar, K Karakus, T Cetinkaya Environmental and Health Management of Novel Coronavirus Disease (COVID-19 …, 2021 | | 2021 |
| Et ve Et Ürünleri Z Ceylan, M Yaman, T Çetinkaya Sağlıklı Mutfak 1, 338-366, 2021 | | 2021 |
| Taramalı Elektron Mikroskobunun Nanomateryallerle İlişkisi ve Nanoteknolojik Uygulamalar İçin Önemi Z Ceylan, T Çetinkaya Mühendislik Alanında Akademik Çalışmalar - II, 349-364, 2020 | | 2020 |
| Balıketi Kalitesinin Tanımlanmasında Kullanılabilecek Alternatif Yaklaşımlar T Çetinkaya, Z Ceylan Ziraat, Orman ve Su Ürünleri Alanında Akademik Çalışmalar - II, 73-91, 2020 | | 2020 |
| Design and Characterization of Novel O/W/O Double Emulsions T ÇETİNKAYA Graduate School of Science Engineering and Technology, Istanbul Technical …, 2016 | | 2016 |
| Food Bioscience T Çetinkaya, Z Ceylan, R Meral, A Kılıçer, F Altay | | |
| Yeni Nesil Y/s/y Çift Katlı Emülsiyonlarının Tasarımı Ve Karakterizasyonu T Çetinkaya Fen Bilimleri Enstitüsü, 0 | | |
Ana C. MendesSenior Researcher/Associate Professor, DTU在 food.dtu.dk 的电子邮件经过验证
