Ahmet Şükrü Demirci profile image
Ahmet Şükrü Demirci Prof. Dr. Tekirdağ Namık Kemal Üniversitesi
Publication 6 Review 4 CrossRef Cited 7
6 Publication
4 Review
7 CrossRef Cited

Research Fields

Food Engineering Food Biotechnology Food Microbiology

Institution

Tekirdağ Namık Kemal Üniversitesi

Publications

Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization
Authors: Ahmet Şükrü Demirci , Başak Gürbüz
Published: 2023 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.1252469
FAVORITE 0 TOTAL DOWNLOAD COUNT 369

0

369

Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region
Authors: Çağrı Erseç , Ahmet Şükrü Demirci
Published: 2023 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.1124694
FAVORITE 0 TOTAL DOWNLOAD COUNT 440

0

440

Bioactive Properties Of Commercial Reishi Mushroom Products In Powder Form
Authors: Ahmet Şükrü Demirci , Didem Sözeri Atik , İbrahim Palabıyık , Mehmet Gülcü
Published: 2021 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.754131
FAVORITE 0 TOTAL DOWNLOAD COUNT 791

0

791

Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Authors: Ahmet Şükrü Demirci , İbrahim Palabıyık , Demet Apaydın , Tuncay Gümüş , Mustafa Mirik , Muhammet Arıcı
Published: 2019 , International Journal of Agriculture Environment and Food Sciences
DOI: 10.31015/jaefs.2019.4.5
FAVORITE 0 TOTAL DOWNLOAD COUNT 824

0

824

Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
Authors: Demet Apaydın , Ahmet Şükrü Demirci , İbrahim Palabıyık , Mustafa Mirik , Tuncay Gümüş
Published: 2019 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.582721
FAVORITE 0 TOTAL DOWNLOAD COUNT 1332

0

1332

PRODUCTION OF INULIN CONTAINING JELLY TYPE SOFT CONFECTIONERY AND OPTIMIZATION OF INGREDIENTS
Authors: İbrahim Palabıyık , Ahmet Demircan, Ahmet Şükrü Demirci
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19061
FAVORITE 0 TOTAL DOWNLOAD COUNT 3372

0

3372

Articles published in
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Journal of Tekirdag Agricultural Faculty
Journal of Tekirdag Agricultural Faculty
The Journal of Food
The Journal of Food

Reviews

Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
The Journal of Food
The Journal of Food
Trakya University Journal of Engineering Sciences
Trakya University Journal of Engineering Sciences

Publications

Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization
Authors: Ahmet Şükrü Demirci , Başak Gürbüz
Published: 2023 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.1252469
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 369

1

0

369

Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region
Authors: Çağrı Erseç , Ahmet Şükrü Demirci
Published: 2023 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.1124694
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 440

1

0

440

Rheological behaviour and yield characterization of gum from local isolates: Xanthomonas hortorum pv. pelargonii and Xanthomonas axonopodis pv. begonia
Authors: Ahmet Şükrü Demirci , İbrahim Palabıyık , Demet Apaydın , Tuncay Gümüş , Mustafa Mirik , Muhammet Arıcı
Published: 2019 , International Journal of Agriculture Environment and Food Sciences
DOI: 10.31015/jaefs.2019.4.5
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 824

1

0

824

Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
Authors: Demet Apaydın , Ahmet Şükrü Demirci , İbrahim Palabıyık , Mustafa Mirik , Tuncay Gümüş
Published: 2019 , Journal of Tekirdag Agricultural Faculty
DOI: 10.33462/jotaf.582721
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1332

3

0

1332

PRODUCTION OF INULIN CONTAINING JELLY TYPE SOFT CONFECTIONERY AND OPTIMIZATION OF INGREDIENTS
Authors: İbrahim Palabıyık , Ahmet Demircan, Ahmet Şükrü Demirci
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19061
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 3372

1

0

3372

Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.
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