Abdullah Kurt profile image
Abdullah Kurt Assoc. Prof. Dr. SELCUK UNIVERSITY
Publication 4 Review 2 CrossRef Cited 7 TR Dizin Cited 5
4 Publication
2 Review
7 CrossRef Cited
5 TR Dizin Cited

Research Fields

Food Sciences Food Packaging, Preservation and Processing Food Technology

Institution

SELCUK UNIVERSITY

Publications

Non-Destructive Prediction of Bread Staling Using Artificial Intelligence Methods
Authors: Mustafa Şamil Argun , Fuat Türk , Abdullah Kurt
Published: 2023 , Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
DOI: 10.17798/bitlisfen.1308493
FAVORITE 0 TOTAL DOWNLOAD COUNT 833

0

833

THE EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON THE RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF WHITE CHEESE
Authors: Oğuz Aydemir , Abdullah Kurt
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20101
FAVORITE 0 TOTAL DOWNLOAD COUNT 2383

0

2383

RHEOLOGY OF FILM-FORMING SOLUTIONS AND PHYSICAL PROPERTIES OF DIFFERENTLY DEACETYLATED SALEP GLUCOMANNAN FILM
Authors: Abdullah Kurt
Published: 2019 , Food and Health
DOI: 10.3153/FH19019
FAVORITE 0 TOTAL DOWNLOAD COUNT 3424

0

3424

PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH
Authors: Abdullah Kurt
Published: 2018 , Food and Health
DOI: 10.3153/FH18019
FAVORITE 0 TOTAL DOWNLOAD COUNT 6510

0

6510

Articles published in
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
Food and Health
Food and Health
The Journal of Food
The Journal of Food

Reviews

Food and Health
Food and Health
The Journal of Food
The Journal of Food

Publications

Non-Destructive Prediction of Bread Staling Using Artificial Intelligence Methods
Authors: Mustafa Şamil Argun , Fuat Türk , Abdullah Kurt
Published: 2023 , Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
DOI: 10.17798/bitlisfen.1308493
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 833

1

0

833

THE EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON THE RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF WHITE CHEESE
Authors: Oğuz Aydemir , Abdullah Kurt
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20101
CITED 6 FAVORITE 0 TOTAL DOWNLOAD COUNT 2383

6

0

2383

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