Publications & Works

Publication Network
Articles 14
All (14)
SCI-E, SSCI, AHCI (8)
SCI-E, SSCI, AHCI, ESCI (9)
ESCI (1)
Scopus (9)
TRDizin (3)
Other Publications (2)

1. Comprehensive Evaluation of Mathematical Models Used in the Thin-Layer Cold Dried Foods

Kılıç A.
FOOD SCIENCE & NUTRITION , vol.13, no.7, 2025 (SCI-Expanded) Creative Commons License identifier identifier identifier

2. Vitamin C Enrichment Application to Reduce the Risk of Carcinogenic Nitrosamine Formation in Smoked Fish.

Kılıç A.
KSÜ Mühendislik Bilimleri Dergisi , vol.28, no.1, pp.30-37, 2025 (Peer-Reviewed Journal) Creative Commons License identifier

3. Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish

Kılıç A.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY , vol.22, no.3, pp.386-401, 2024 (ESCI) Creative Commons License identifier identifier

4. Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food

KILIÇ A.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.8, 2020 (SCI-Expanded) Sustainable Development identifier identifier

5. Novel Low temperature and fluidized bed applications in Food Technology

KILIÇ A.
JOURNAL OF FOOD PROCESSING & TECHNOLOGY , vol.11, no.1, 2020 (Peer-Reviewed Journal)

6. Mathematical Modeling of Low Temperature High Velocity (LTHV) Drying in Foods

Kilic A.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.40, no.2, 2017 (SCI-Expanded) Sustainable Development identifier identifier

7. LTHV (LOW TEMPERATURE AND HIGH VELOCITY) DRYING CARACTERISTICS AND MATHEMATICAL MODELING OF ANCHOVY (ENGRAULIS ENCRASICOLUS)

KILIÇ A.
GIDA / THE JOURNAL OF FOOD , vol.42, no.6, pp.654-665, 2017 (Peer-Reviewed Journal)

8. Preservative Characteristics of Ascorbic Acid on Color, Texture and Fatty Acid of Cold-Smoked Fish

Kilic A., Oztan A.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.1, pp.49-61, 2016 (SCI-Expanded) identifier identifier

9. A Review on Thin-Layer Drying-Curve Equations

Kucuk H., MIDILLI A., KILIC A., DINCER I.
DRYING TECHNOLOGY , vol.32, no.7, pp.757-773, 2014 (SCI-Expanded) identifier identifier

10. Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Kilic A., Oztan A.
FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.5, pp.823-831, 2013 (SCI-Expanded) identifier identifier

11. A novel fish-drying technique for better environment, quality and sustainability

Kilic A., MİDİLLİ A., DINCER I.
INTERNATIONAL JOURNAL OF GLOBAL WARMING , vol.2, no.3, pp.262-278, 2010 (SCI-Expanded) Sustainable Development identifier identifier

12. Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

Kilic A.
JOURNAL OF FOOD ENGINEERING , vol.91, no.1, pp.173-182, 2009 (SCI-Expanded) Sustainable Development identifier identifier

13. Beyşehir Gölünden 1994 1995 Avlanma Periyodunda Yakalanan Levrek Balıklarının Bazı Özelliklerinde Meydana GelenDeğişimin Tespiti Üzerine Bir Araştırma

KARAKAYA M., KILIÇ A.
Selçuk Üniversitesi Ziraat Fakültesi Dergisi , vol.19, no.2, pp.97-101, 1995 (Peer-Reviewed Journal)

14. Yoğurt Bakterilerinin (Lactobacillus bulgaricus, Streptococcus thermophilus) Sucuğun Fermantasyonu Üzerine Etkisi.

KARAKAYA M., KILIÇ A.
Gıda , vol.19, no.2, pp.97-101, 1994 (Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences 18

1. NOVEL STUDIES ON THE USE OF BEE POLLEN AND TEA PLANT AS A FUNCTIONAL ADDITIVES IN MUSCLE FOODS

Kılıç A.
AVRASYA 14th INTERNATIONAL CONFERENCE ON CONFERENCE ON APPLIED SCIENCES, Tbilisi, Georgia, 17 - 19 October 2025, pp.50, (Summary Text) Creative Commons License

2. THE SPESIFIC EFFECT OF LIQUID SMOKE ON THE FERMENTATIVE BACTERIA IN FOOD

Kılıç A., Karakaya Ş. G.
6th International Travel & Tourism Dynamics Congress-ITTD25 (ITTD25)., 16 - 18 May 2025, pp.50, (Summary Text) Creative Commons License

3. Soğuk Hava ve Akışkan Yataklı Kurutma Destekli Üretilen Çayın Duyusal Özellikleri

KILIÇ A.
Ulusal Çay Kongresi, Rize, Turkey, 21 - 23 May 2024, pp.61, (Summary Text)

4. Some novel technological applications to preserve bee pollen and increase its bioavailability

KILIÇ A.
International Congress on Multidisciplinary Approaches in Agricultural Sciences (ASMAC), Bayburt, Turkey, 15 June - 17 July 2024, vol.43, pp.101, (Summary Text)

5. The cooking sensitivity of ω-3 fatty acids in fish

KILIÇ A.
Nutrition Research Virtual 2020, Roma, Italy, 13 - 14 July 2020, (Summary Text)

6. Novel Low temperature and fluidized bed applications in Food Technology

KILIÇ A.
Food Safety Meet 2020, 3rd International Conference on Food Safety and Health; Webinar, 09 June 2020, vol.11, (Summary Text)

7. A Study on Single Layer Drying Curve Equations

KILIÇ A., KÜÇÜK H., MİDİLLİ A.
Sixth International Exergy, Energy and Environment Symposium, Turkey, 1 - 04 July 2013, (Full Text)

8. An Environmental Friendly Fish Smoking Technique for Better Quality and Sustainability

KILIÇ A., ÖMÜR Ö.
1st International Congress on Food Technology, Antalya-TURKEY, Turkey, 3 - 06 November 2010, (Summary Text)

9. The Microbiological Quality of Low Temperature High Velocity LTHV Drying Assisted Liquid Smoked Fish

KILIÇ A., ÖMÜR Ö., KARAKAYA Ş. G.
1st International Congress on Food Technology, Turkey, 3 - 06 November 2010, (Summary Text)

10. A Strategic Program to Reduce Greenhouse Gas Emissions from Food Industry

Kilic A., Viidilli A., Dincer I.
Global Conference on Global Warming, İstanbul, Turkey, 6 - 10 July 2008, pp.197-198, (Full Text) Sustainable Development identifier identifier

11. An Environmental Benign Fish Drying Technique For Better Quality and Sustainability

KILIÇ A., MİDİLLİ A., DİNCER İ.
Global Conference on Global Warming-2009, İstanbul, Turkey, 5 - 09 July 2009, pp.1235-1248, (Full Text)

12. The Effect of Ascorbic Acid Utilization on Biogenic Amine Formation in Cold Smoked Fish

KARA M. F., KARAKAYA Ş. G., KILIÇ A.
6. Gıda Mühendisliğ Kongresi, Antalya, Turkey, 08 October 2009, (Full Text)

13. Çevre Dostu Gıda Üretim Stratejileri ve Gıda Kalitesi İlişkisi Üzerine Çağdaş Yaklaşımlar

KILIÇ A., KARAKAYA Ş. G., KARA M. F.
6. Gıda Mühendisliğ Kongresi, Antalya, Turkey, 06 October 2009, (Summary Text)

14. Buzdolabı Sıcaklıgında Kurutmanın Balık Kalitesine EtkisininModel Sistemde Belirlenmesi

KILIÇ A.
Türkiye 10. Gıda Kongresi 21-23 Mayıs 2008, Erzurum, Turkey, 21 - 23 May 2008, (Full Text)

15. A Strategic Program to Reduce Greenhouse Gases Emissions Produced from Food Industry

KILIÇ A., MİDİLLİ A., DİNCER İ.
Global Conference on Global Warming-2008, 6 - 10 July 2008, (Full Text) Sustainable Development

16. Bazı katkıların soğuk dumanlanmış alabalığın (Oncorhynchus mykiss) yağ asitleri stabilitesine etkisi

KILIÇ A., ÖZTAN A.
4. Gıda Mühendisliği Kongresi-Ankara, Turkey, 29 September - 01 October 2005, (Summary Text)

17. Askorbik Asit in SoğukDumanlanmış Vakum Paketlenmiş Alabalık Oncorhynchus mykiss ın 4 C deDepolanması Sırasında Tekstür Renk ve Duyusal Özelliklerine Etkisi

KILIÇ A., ÖZTAN A.
5. Gıda Kongresi, Turkey, 19 - 21 April 2005, (Full Text)

18. Soğuk Dumanlanmış Gökkuşağı Alabalığı Oncorhynchusmykiss ÜretimindeAntimikrobiyal ve Antioksidan Maddeler Kullanımı

KILIÇ A., ÖZTAN A.
8. GıdaKongresi, Turkey, 26 - 28 May 2004, (Full Text)
Books 10

1. Bioactive Components of Functional Foods and Their Bioactivity for Health

Kılıç A.
in: Advances in Health and Disease, Volume-76, Lowell T. Duncan, Editor, NOVA Science Publishers Inc. , New York, pp.69-95, 2024 Creative Commons License

2. Novel Cold Process Applications for the Preservation of Bioactive Components of Several Natural Functional Foods

Kılıç A.
in: Studies in Natural Products Chemistry, Atta-ur Atta-ur-Rahman, Editor, Elsevier Science, Oxford/Amsterdam , Amsterdam, pp.295-328, 2022

3. Impacts of environment-friendly unit operations on the functional properties of bee pollen

KILIÇ A.
in: Biodiversity, functional ecosystems and sustainable food production, Charis M. Galanakis, Editor, Springer, pp.217-241, 2022 Sustainable Development

4. Impacts of environment-friendly unit operations on the functional properties of bee pollen

Kılıç A.
in: Biodiversity, Functional Ecosystems and Sustainable Food Production, Charis M. Galanakis, Editor, Springer, London/Berlin , Amsterdam, pp.217-241, 2022 Sustainable Development

5. Environmental Friendly Food Smoking Technologies

KILIÇ A., KÜÇÜK H., MİDİLLİ A.
in: Progress in Sustainable Energy Technologies: Creating Sustainable Development, Dincer I., Midilli A., Kucuk H., Editor, Springer, Cham, pp.557-576, 2014 Sustainable Development

6. Environmental Friendly Food Smoking Technologies

KILIÇ A., MİDİLLİ A., KÜÇÜK H.
in: Progress in Sustainable Energy Technologies Vol II, MİDİLLİ ADNAN, Editor, Springer, London, pp.557-590, 2014

7. Common Applications of Thin Layer Drying Curve Equations and Their Evaluation Criteria

KÜÇÜK H., KILIÇ A., MİDİLLİ A.
in: Progress in Exergy Energy and Environment, Dincer, Ibrahim, Midilli, Adnan, Kucuk, Haydar, Editor, Springer, pp.669-680, 2014

8. Environmental Friendly Food Smoking Technologies

KILIÇ A., KÜÇÜK H., MİDİLLİ A.
in: Progress in Sustainable Energy Technologies Vol II, Dincer Ibrahim, Midilli Adnan, Kucuk Haydar, Editor, Springer, London, pp.557-576, 2014

9. Low Temperature High Velocity Drying (LTHV) Applications in Muscle Foods

KILIÇ A.
in: Food Quality Control Analysis and Consumer Concerns, Daniel A. Medina and Amanda M. Laine, Editor, Nova, pp.359-386, 2011

10. A strategicprogram to reduce greenhouse gases emissions produced from foodindustry

KILIÇ A., KÜÇÜK H., MİDİLLİ A.
in: A Strategic Program to Reduce Greenhouse Gas A Strategic Program to Reduce Greenhouse Gas Emissions from Food Industry, İbrahim Dinçer, Adnan Midilli, Arif Hepbaşlı, Hikmet Karakoç, Editor, Springer, pp.197-210, 2010 Sustainable Development
Metrics

Publication

42

Publication (WoS)

10

Publication (Scopus)

10

Citation (WoS)

238

H-Index (WoS)

5

Citation (Scopus)

313

H-Index (Scopus)

7

Citation (Scholar)

547

H-Index (Scholar)

8

Total Citation Count

547

Project

6

Thesis Advisory

1
UN Sustainable Development Goals