Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

Korean Journal For Food Science Of Animal Resources, cilt.40, sa.3, ss.426-443, 2020 (SCI Expanded İndekslerine Giren Dergi)

Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach

IOP Conference Series: Earth and Environmental Science, cilt.333, ss.12105, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.12, sa.2, ss.982-991, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, cilt.38, sa.2, ss.325-337, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, cilt.38, sa.1, ss.1-13, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, cilt.37, sa.3, ss.376-384, 2017 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.97, sa.7, ss.2075-2083, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.54, sa.6, ss.1384-1394, 2017 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

Effects of using plum puree on some properties of low fat beef patties

MEAT SCIENCE, cilt.86, sa.4, ss.896-900, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

The characteristics of beef patties containing different levels of fat and oat flour

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.41, sa.2, ss.147-153, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Improving low fat meatball characteristics by adding whey powder

MEAT SCIENCE, cilt.72, sa.1, ss.155-163, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat

Turkish Journal Of Veterinary Sciences, cilt.29, ss.797-802, 2005 (SCI Expanded İndekslerine Giren Dergi) identifier identifier

Quality of. low-fat meatballs containing Legume flours as extenders

MEAT SCIENCE, cilt.70, sa.1, ss.99-105, 2005 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effect of various additives to marinating baths on some properties of cattle meat

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, sa.2, ss.114-117, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of nitrite levels, endpoint temperature and storage on pink color development in turkey rolls

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.217, sa.6, ss.471-474, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Tavuk Nugget Formülasyonlarında Buğday Unu Yerine Bal Kabağı Tozu Kullanımı Üzerine Bir Araştırma

Türk Tarım ve Doğa Bilimleri Dergisi, cilt.7, sa.3, ss.555-565, 2020 (Diğer Kurumların Hakemli Dergileri)

Sous-Vide Yöntemi İle Pişirilen Etlerde Gözlenen Kalite Değişimleri

TURKISH JOURNAL of AGRICULTURE -FOOD SCIENCE and TECHNOLOGY, cilt.86, sa.6, ss.1320-1330, 2020 (Diğer Kurumların Hakemli Dergileri)

Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

IOP Conference Series: Earth and Environmental Science, cilt.333, ss.12084, 2019 (Diğer Kurumların Hakemli Dergileri)

Celiac disease and new attempts to develop gluten-free meat product formulations

Food and Health, cilt.5, sa.4, ss.253-264, 2019 (Diğer Kurumların Hakemli Dergileri) Creative Commons License

As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products

TURKISH JOURNAL OF AGRICULTURE- FOOD SCIENCE AND TECHNOLOGY, cilt.7, sa.2, ss.173-185, 2019 (Diğer Kurumların Hakemli Dergileri)

Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar

Akademik Gıda, cilt.17, sa.2, ss.281-290, 2019 (Diğer Kurumların Hakemli Dergileri) Creative Commons License

A rising star prebiotic dietary fiber: Inulin and recent applications in meat products

Journal of Food and Health Science, cilt.3, sa.1, ss.12-20, 2017 (Diğer Kurumların Hakemli Dergileri) Creative Commons License

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

Akademik Gıda, cilt.15, ss.95-102, 2017 (Diğer Kurumların Hakemli Dergileri) Creative Commons License

A rising star prebiotic dietary fiber: Inulin and recent applications in meat products

Journal of Food and Health Science, cilt.3, ss.12-20, 2017 (Diğer Kurumların Hakemli Dergileri)

Protein Oxidation in Meat and Meat Products

Journal of Food and Health Science, ss.171-183, 2016 (Diğer Kurumların Hakemli Dergileri) Creative Commons License

Quality changes of sardine fillets marinated with vinegar grapefruit and pomegranate marinades

Electronic Journal of Polish Agricultural Universities.Food Science, cilt.18, 2015 (Diğer Kurumların Hakemli Dergileri)

An overview of food emulsions: Description, classification and recent potential applications

Turkish Journal of Agriculture-Food Science and Technology, cilt.3, ss.430-438, 2015 (Diğer Kurumların Hakemli Dergileri)

Model Sistem Tavuk Eti Emülsiyonlarında Sığır Karkas Yağı Yerine Tavuk Derisi Kullanımının Emülsiyon Karakteristikleri Üzerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology, cilt.3, ss.941-947, 2015 (Diğer Kurumların Hakemli Dergileri)

Etlik piliç ve hindilerde solgun kanatlı eti sendromu

Hayvansal Üretim, cilt.52, sa.1, ss.59-66, 2011 (Hakemli Üniversite Dergisi)

Effects of Reducing Salt Levels on Some Quality Characteristics of Turkey Meatball

Electronic Journal of Polish Agricultural Universities Food Science and Technology, cilt.11, 2008 (Diğer Kurumların Hakemli Dergileri)

Su Ürünleri Kaplama Yöntemleri ve Karşılaşılan Sorunlar

Akademik Gıda, cilt.6, ss.11-16, 2008 (Diğer Kurumların Hakemli Dergileri)

Biyobazlı Ambalaj Malzemeleri ve Et Endüstrisinde Kullanımı

Et ve Et Teknolojileri Dergisi, ss.6-10, 2008 (Diğer Kurumların Hakemli Dergileri)

Su Ürünleri Kaplama Yöntemleri ve Karşılaşılan Sorunlar cilt.6, ss.11-16, 2008

AKADEMİK GIDA, cilt.6, sa.1, ss.11-16, 2008 (Diğer Kurumların Hakemli Dergileri)

Et Ürünlerinde Bitkisel Yağların Kullanımı

Gıda, cilt.31, ss.327-332, 2006 (Diğer Kurumların Hakemli Dergileri)

The Effects of Ascorbic Acid Rosemary Extract and Tocopherol Ascorbic Acid on Some Quality Characteristics of Frozen Chicken Patties

electronic journal of polish agricultural universities food science and technology, cilt.7, 2004 (Diğer Kurumların Hakemli Dergileri)

Diyet Lifi ve Et Ürünlerinde Diyet Lifi Kullanılması

Akademik Gıda, cilt.2, ss.18-21, 2004 (Diğer Kurumların Hakemli Dergileri)

Probiyotikler Mekanizmaları ve Etkileri

Bilimsel Gıda Dergisi, ss.30-34, 2004 (Diğer Kurumların Hakemli Dergileri)

The effects of ascorbic acid rosemary extract and a tocopherol ascorbic acid on some quality characteristics of frozen chicken patties

Electronic Journal of Polish Agricultural Universities. Series: Food Science and Technology,Vol:7(1)., cilt.7, 2004 (Diğer Kurumların Hakemli Dergileri)

Recent Techniques for Evaluation of MeatQuality

PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, cilt.10, ss.111-117, 2004 (Diğer Kurumların Hakemli Dergileri)

Et Endüstrisinde Ozon Uygulamaları

Bilimsel Gıda, cilt.2, ss.3-8, 2004 (Diğer Kurumların Hakemli Dergileri)

Gıda İşlemede Transglutaminaz Kullanımı

Gıda, cilt.28, ss.209-215, 2003 (Diğer Kurumların Hakemli Dergileri)

Karkasın Sıcak Parçalanması

Gıda Teknolojisi, ss.66-71, 2001 (Diğer Kurumların Hakemli Dergileri)

Et ve Et Ürünlerinde Bazı Doğal Antioksidantların Kullanılması

Dünya Gıda, cilt.6, ss.68-72, 2001 (Diğer Kurumların Hakemli Dergileri)

Yeni Bir Gıda Olarak Devekuşu Eti

Hayvansal Üretim, cilt.42, ss.37-44, 2001 (Diğer Kurumların Hakemli Dergileri)

Kuzu Etlerinin Kolesterol ve Yağ İçeriği Arasındaki İlişkinin Saptanması

Gıda, cilt.25, ss.279-281, 2000 (Diğer Kurumların Hakemli Dergileri)

Et Ürünlerinde Antioksidan Olarak Karnosin Kullanılması

Gıda Teknolojisi, cilt.3, ss.66-70, 1998 (Diğer Kurumların Hakemli Dergileri)

Et ve et ürünlerinde biyojen aminler

E.Ü. Mühendislik Fakültesi Dergisi, Seri:B, Gıda Mühendisliği, cilt.15, ss.163-171, 1997 (Diğer Kurumların Hakemli Dergileri)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Collaborative effect of fat reduction and α-tocopherolincorporation on oxidative stability in beef sausages

The 60th International Meat Industry Conference MEATCON2019, 22 - 25 Eylül 2019, cilt.333, sa.333, ss.12105-1210512 Creative Commons License identifier

Using Double Emulsions to Improve Quality Characteristics of Beef Sausage

65th International Congress of Meat Science and Technology, Berlin, Almanya, 4 - 09 Ağustos 2019

Technological quality of chicken nuggets formulated with pumpkin powder as wheat flour replacers

XVIII EUROPEAN SYMPOSIUM ON THE QUALITY OF EGGS AND EGG PRODUCTS AND XXIV EUROPEAN SYMPOSIUM ON THE QUALITY OF POULTRY MEAT, İzmir, Türkiye, 24 - 26 Haziran 2019, ss.173-174

Effects of using egg shell powder as phosphate replacer on quality properties of chicken patties

XVIII EUROPEAN SYMPOSIUM ON THE QUALITY OF EGGS AND EGG PRODUCTS AND XXIV EUROPEAN SYMPOSIUM ON THE QUALITY OF POULTRY MEAT, İzmir, Türkiye, 24 - 26 Haziran 2019, ss.162-165

Evaulation of Rosemary Extract and Ascorbic Acid in Different Phases of Emulsion Gels on the Quality Characteristics of Model System Chicken Meat Emulsions

XVIII EUROPEAN SYMPOSIUM ON THE QUALITY OF EGGS AND EGG PRODUCTS AND XXIV EUROPEAN SYMPOSIUM ON THE QUALITY OF POULTRY MEAT, İzmir, Türkiye, 23 - 26 Haziran 2019, ss.159-161

Oxygen Absorbers: Their Role In Meat Products,

4th International Anatolian Agriculture, Food, Environment and Biology Congress, Afyon, Türkiye, 20 - 22 Nisan 2019, ss.1036

Rosemary and Its Uses in Meat Industry

4. Uluslararası Tıbbi ve Aromatik Bitkiler Sempozyumu, 2 - 04 Ekim 2018

Plant Polyphenols as Antioxidants in Meat Products,

4. Uluslararası Tıbbi ve Aromatik Bitkiler Sempozyumu, , İzmir, Türkiye, 2 - 04 Ekim 2018, ss.273

Rosemary and Its Uses in Meat Industry, 274, – 04.10.2018, Çeşme – Türkiye

4. Uluslararası Tıbbi ve Aromatik Bitkiler Sempozyumu,, İzmir, Türkiye, 2 - 04 Ekim 2018, ss.206

Technological properties of gluten-free batter formulations and their effects on quality of chicken nuggets

V International Conference Meat In Technology And Human Nutrition, Poznan, Polonya, 27 Haziran 2018, ss.67

Novel emulsion delivery systems in meat products: method to maintain quality while improving nutritional profile

V International Conference Meat in Technology and Human Nutrition, Poznan, Polonya, 27 Haziran 2018, ss.76

Cold set linseed/peanut gelled emulsions: A healthy fat replacer in heat treated fermented sausages

V International Conference Meat In Technology And Human Nutrition, Poznan, Polonya, 27 Haziran 2018, ss.46

Effects of hot gelled linseed/peanut oil as beef fat replacer in heat treated fermented sausages on lipid oxidation

2nd International Symposium on Lipid Oxidation and Antioxidants, Graz, Avusturya, 04 Haziran 2018, ss.86-87

A study on incorporation of sweet potato powder in model system turkey emulsions

International Poultry Science Congress of WPSA Turkish Branch, Nevşehir, Türkiye, 09 Mayıs 2018, ss.4-7

Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking,

1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS, Şanlıurfa, Türkiye, 25 - 27 Nisan 2018, ss.560

Novel formulation perspectives for fermented meat products

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.343

Lipid oxidation and temperature changes in döner during cooking

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.364

Effects of O/W gelled emulsion systems on some quality characteristics of heat-treated sucuk

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 Nisan 2018, ss.344

Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

59th International Meat Industry Conference, Sırbistan Ve Karadağ, 1 - 04 Ekim 2017 Creative Commons License identifier identifier

Effects of inulin and sodium carbonate in phosphate-free restructured poultry steaks

59th International Meat Industry Conference, Sırbistan Ve Karadağ, 1 - 04 Ekim 2017 Creative Commons License identifier identifier

THE EFFECTS OF PRE AND POST RIGOR MARINADE INJECTION ON SOME QUALITY PARAMETERS OF LONGISSIMUS DORSI MUSCLES

63rd International Congress of Meat Science and Technology, Cork, İrlanda, 13 - 18 Ağustos 2017 identifier

Stability of model system beef emulsions containing linseed oil-in-water gelled emulsions

63rd International Congress of Meat Science and Technology, İrlanda, 13 - 18 Ağustos 2017

Effects of dried pumpkin pulp and seed on quality of beef meatballs

63rd International Congress of Meat Science and Technology, İrlanda, 13 - 18 Ağustos 2017

Oxidative properties of sucuk produced with olive oil during fermentation and ripening

63rd International Congress of Meat Science and Technology, İrlanda, 13 - 18 Ağustos 2017

The Effect of Dried Plum Puree on Some Quality Parameters of Model System Meat Emulsions

International Conference on Agriculture Forest Food Science and Technologies, 15 - 17 Mayıs 2017

EFFECTS OF ARTICHOKE EXTRACT ON OXIDATIVE CHANGES IN BEEF PATTIES DURING STORAGE AT 2 C

62. International Congress of Meat Science and Technology, 14 - 19 Ağustos 2016

Nitrite Alternatives in Meat Curing

The 7th International Conference on Quality and Safety in FoodProduction Chain, 23 - 24 Haziran 2016

Incorporation of jerusalem artichoke powder and sodium carbonate in emulsified chicken meatballs as phosphate replacers

The 7th International Conference on the Quality and Safety in Production Chain, 23 - 24 Haziran 2016 identifier

Utilization of inulin in low fat fresh chicken sausages

The 7th International Conference on the Quality and Safety in Production Chain, 23 - 24 Haziran 2016

Quality characteristics of meatballs produced with jerusalem artichoke powder

61th International Congress of Meat Science and Technology, 23 - 28 Ağustos 2015 identifier

Trends in Restructured Meat Formulations Using Functional ingredients

IV International Conference TRENDS IN MEAT AND MEAT PRODUCTS MANUFACTURING, Krakov, Polonya, 11 - 12 Haziran 2015

The effects of pumpkin powder on some quality parameters on model system meat emulsions

4. International Conference on Trends in Meat and meat products manufacturing, 11 - 12 Haziran 2015

Et ürünlerinde nitrit nitratların kullanımı ve alternatif yaklaşımlar

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Türkiye, 28 - 30 Nisan 2015

Restructured meat products

The 3rd Scientific Days of Agro-Foods- SDAF, Hammamet, Tunus, 15 - 18 Mart 2015 identifier identifier identifier

Traditional Turkish meat products

The 3rd Scientific Days of Agro-Foods- SDAF 2015, Tunus, 15 - 18 Mart 2015 identifier identifier identifier

Emülsifiye et ürünlerinde yasal düzenlemeler

3. Et Ürünleri Çalıştayı, Türkiye, 16 - 17 Ekim 2014

Dry Aging Process of Meat

International Congress Novel Approaches in Food Industry, Aydın Kuşadası, Türkiye, 26 - 29 Mayıs 2014, ss.258 identifier

Utilization of egg white powder and olive oil in turkey meat emulsion systems

XXI European Symposium on the Quality of Poultry Meat and XV European Symposium on the Quality of Eggs and Egg Products, Bergamo, İtalya, 15 Eylül 2013, cilt.69, ss.1-6

The effects of using hazelnut oil in water emulsion and hazelnut powder on emulsion properties of reduced fat sausages

59th International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013

Multiple emulsions and their applications in food

IC FABE 2013- Food and Biosystems Engineering International Conference, Skiathos Island, Yunanistan, 30 Mayıs 2013, ss.257-272

Ette Bulunan Biyoaktif Bileşenlerin Fonksiyonları

5. Ulusal Veteriner Gıda Hijyeni Kongresi, Antalya, Türkiye, 3 - 06 Nisan 2013, ss.249-250

PSE karakterde (solgun, yumuşak, su salan) kanatlı etlerinin et ürünlerinde kullanım olanakları

II. Et Ürünleri Çalıştayı "Kanatlı Et Ürünleri", Manisa, Türkiye, 06 Aralık 2012, ss.10-14

Quality characteristics of PSE (Pale, Soft, Exudative)-like turkey rolls produced by addition of egg albumin

XX European Symposium on the Quality of Poultry Meat and XIV European Symposium on the Quality of Eggs and Egg Products, Leipzig, Almanya, 04 Eylül 2011, ss.115

Improving Characteristics of Beef Nuggets by Using Different Types of Flour as Coating Materials

57th International Congress of Meat Science and Technology, Ghent-BELGIUM, Ghent, Belçika, 7 - 12 Ağustos 2011

Application of microbial transglutaminase in poultry meat products

NAFI 2011 International Food Congress, İzmir, Türkiye, 26 Mayıs 2011, ss.747

Quality changes of Sardine (Sardina Pichardus) fillets marinated with different solutions

Quality Changes of Sardine (Sardina Pichardus) Fillets Marinated With Different Solutions, İzmir, Türkiye, 26 - 29 Mayıs 2011

Quality Changes of Sardine Sardina Pilchardus Fillets Marinated With Different Solutions

International Food Congress, Cesme Izmir-TURKEY, İzmir Çeşme, Türkiye, 26 - 29 Mayıs 2011

The Effects of Potato Peel and Grind Size on Some Characteristics of Meatball

The Second International Conference in Food Industries and Biotechnology and the Associated Fair, Homs-Syria, Homs, Suriye, 1 - 03 Kasım 2010, ss.36

Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan

56th International Congress of Meat Science and Technology, Jeju-KOREA, Jeju, Güney Kore, 15 - 20 Ağustos 2010

The Effects of Potato Puree on Some Quality Characteristics of Meatballs

IV. International Scientific Conference Meat in Technology and Human Nutrition, Rosnowko-Poznan, Rosnowko, Polonya, 23 - 24 Haziran 2010

The Effects of Using Celery Powder in the Production of Turkish Fermented Sausage Sucuk

The 1st International Symposium on "Traditional Foods From Adriatic to Caucaus", Tekirdağ-TURKEY, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.385-388

The Effects of Meat Particul Size on Sausage Quality

The 1st International Symposium on "Traditional Foods From Adriatic to Caucaus", Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.382-384

Using Different Types of Legume Flours in the Coating of Beef Meatballs

55th International Congress of Meat Science and Technology, Copenhagen-Denmark, Danimarka, 16 - 21 Ağustos 2009

Effects of Dried Apricot Pulp on Some Characteristics of Beef Sausages

The First International Conference of Food Industries and Biotechnology & Associated Fair, Homs-Syria, Homs, Suriye, 25 - 27 Kasım 2008, ss.65

Fatty Acid Composition and Cholesterol Content of Turkish Fermented sausage Sucuk Made With Corn Oil

54th International Congress of Meat Science and Technology, Cape Town-SOUTH AFRICA, Cape-Town, Güney Afrika, 10 - 15 Ağustos 2008

Sucuk Üretiminde Mısır Yağı Kullanımının Ürün Özellikleri Üzerine Etkileri

Türkiye 10. Gıda Kongresi, Erzurum-Türkiye, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.67-70

Biobased Packaging Materials and Applications in Meat Industry

V. International Packaging Congress and Exhibition, İzmir-Türkiye, İzmir, Türkiye, 22 - 24 Kasım 2007, ss.1273-1281

Tavuk Köftelerinde Askorbik Asit ve Kekik Ekstraktı Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri

Avrupa Birliği Kriterlerine Uyum Sürecinde Türkiye Tavukçuluğu Sempozyumu, İzmir, İzmir, Türkiye, 15 Kasım 2007, ss.236-242

The Effect of Red Pepper Puree on Some Characteristics of Turkey Meatball

2nd International Congress on Food and Nutrition, İstanbul-Turkey, İstanbul, Türkiye, 24 - 26 Ekim 2007

Su Ürünleri Kaplama Yöntemleri ve Karşılaşılan Sorunlar

XIV. Ulusal Su Ürünleri Sempozyumu, Muğla, Muğla, Türkiye, 4 - 07 Eylül 2007, ss.183

Replacement of Beef Fat in Emulsion Type Sausages by Olive Oil

53rd International Congress of Meat Science and Technology, Beijing-China, Pekin, Çin, 5 - 10 Ağustos 2007, ss.397-398

Drying Kinetics of Turkish Fermented Sausage Sucuk

5 th International Congress on Food Technology. Consumer Protection Through Food Process Improvement Innovation In The Real World, 9 - 11 Mart 2007

Effects of Reducing Salt Levels on Some Quality Characteristics of Turkey Meatball

5th International Congress on Food Technology "Consumer Protection through Food Process Improvement &Innovation in the Real World", Thessaloniki, Greece, Selanik, Yunanistan, 9 - 11 Mart 2007, ss.604-610

The Effects of Ripening Temperatures on Some Properties of Turkish Dry Fermented Sausage Sucuk

52nd International Congress of Meat Science and Technology, Dublin-Ireland, Dublin, İrlanda, 13 - 18 Ağustos 2006, ss.497-498

Effects of Plum Paste on some Quality Characteristics Low Fat Meatballs

2nd International Congress on Functional Foods and Nutraceuticals, Istanbul-Turkey, İstanbul, Türkiye, 4 - 06 Mayıs 2006, ss.114

Cooking Properties and Chemical Composition of Turkish Type Meatballs Koefte Formulated with Mechanically Deboned Turkey Meat

Intradfood 2005 Innovations in Traditional Foods, Valencia-Spain, Valencia, İspanya, 25 - 28 Ekim 2005, ss.1175-1178

Improving Low Fat Meatball Characteristics by Adding Legume Pastes

51st International Congress of Meat Science and Technology, Baltimore Maryland, USA, BALTIMORE, Amerika Birleşik Devletleri, 7 - 12 Ağustos 2005, ss.141

Effect of Partial Replacement of Beef Fat with Pre Emulsified Olive Oil on Some Quality Characteristics of Turkish Fermented Sausage Sucuk

51st International Congress of Meat Science and Technology, Baltimore Maryland USA, Baltimore, Amerika Birleşik Devletleri, 7 - 12 Ağustos 2005, ss.843-847

Quality of Low Fat Meatballs Containing Legume Flours as Extenders

50th International Congress of Meat Science and Technology, Helsinki-Finland, Helsinki, Finlandiya, 8 - 13 Ağustos 2004

Composition and Chemistry of Mechanically and Hand Deboned Turkey Meat

XXII. World's Poultry Congress, Istanbul-Turkey, İstanbul, Türkiye, 8 - 13 Haziran 2004

Recent Techniques for Evaluation of Meat Quality Ankara Turkey

Blacksea and Central Asian Symposium on Food Technology, Ankara, Türkiye, 12 - 16 Ekim 2000, ss.20

Su Ürünlerinde Transglutaminaz Kullanımı

Su Ürünleri Sempozyumu, Sinop-Türkiye, Sinop, Türkiye, 20 - 22 Eylül 2000, ss.357-366

Natural Antioxidants in Meat Industry

The Sixth International Congress on Food Industry "New Aspects on Food Processing" Kuşadası-Türkiye, Kuşadası-Aydın, Türkiye, 27 Nisan - 02 Mayıs 1997, ss.169-184 identifier identifier identifier

Kitap & Kitap Bölümleri

Design of healthier foods and beverages containing whole algae,

Functional Ingredients from Algae for Foods and Nutraceuticals, H. Dominguez , Editör, Woodhead Publishing, ss.603-633, 2013