Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

AN ALTERNATIVE SOURCE: CULTURED MEAT

3. INTERNATIONAL MARMARA SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, İstanbul, Türkiye, 19 Kasım 2022

The effect of sealing process on myofibrillar protein profile of meat

3rd International Siirt Conference on Scientific Research, Siirt, Türkiye, 18 - 19 Kasım 2022, ss.2297-2304

PROTEIN HYDROLYSATE PRODUCTION AND ANTIOXIDANT ACTIVITY

TOKAT 1st International Conference on Scientific Researches, Tokat, Türkiye, 20 - 21 Ağustos 2022, ss.123-129

IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC

TOKAT 1st International Conference on Scientific Researches, Tokat, Türkiye, 20 - 21 Ağustos 2022, ss.153-163

FORMATION AND PREVENTION OF BITTER PEPTIDE IN PROTEIN HYDROLYSATES

KARADENIZ 9th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Artvin, Türkiye, 25 - 26 Haziran 2022, ss.202-208

Effect of fermentation temperature and time on sugar composition of black garlic.

9th International GAP Summit Scientific Research Congress, Adıyaman, Türkiye, 1 - 03 Temmuz 2022, ss.826-833

The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball

2nd International / 12th National Food Engineering Congress, Ankara, Türkiye, 25 - 27 Kasım 2021, ss.102-108 Creative Commons License

The effect of different searing degrees on the color properties of cooked beef

5th International Conference on Computational Mathematics and Engineering Sciences , Van, Türkiye, 8 - 10 Haziran 2021, ss.126

Black Garlic in the Food Industry

2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.1

Dioxins as Environmental Pollutants

2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.1

Kaz Etinin Genel Kimyasal Yapısı ve Beslenme Açısından Önemi

4. Türkiye Kaz Yetiştiriciliği Çalıştayı, Niğde, Türkiye, 25 - 26 Mart 2021

Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.1197-1202 Creative Commons License

The effect of marination applications on texture and protein profile of meat

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.383 Creative Commons License

Hindistan cevizi yağı ve sağlık üzerine etkileri

2nd International Eurasian Conference on Science, Engineering and Technology, Gaziantep, Türkiye, 10 Ekim 2020 Creative Commons License

The fatty acid compositions of the boned and boneless chicken juices

2nd International Eurasian Conference on Science, Engineering and Technology, Gaziantep, Türkiye, 10 Ekim 2020 Creative Commons License

Kemikli ve kemiksiz et sularının yağ asidi kompozisyonları

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020 Creative Commons License

Vinegar using in meat marination

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020 Creative Commons License

Et ürünleri işleme teknolojisinde zerdeçal kullanimi

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.389 Creative Commons License

The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods

Global Virtual Conference on Food Safety , Texas, Amerika Birleşik Devletleri, 13 Mayıs 2020, ss.1 Creative Commons License

Fatty acids total and ındex value changes of different poultry species.

XI. International Animal Science Conference, Nevşehir, Türkiye, 20 - 22 Ekim 2019, ss.388-392

Fatty acids total and index value changes of different poultry species

11th International Animal Science Congress, Kapadokya, Türkiye, 20 - 22 Ekim 2019

Heterocyclic aromatic amine as food toxicant in coffee.

2. Uluslararası sağlıklı beslenme kongresi, Ankara, Türkiye, 10 - 12 Ekim 2019, ss.1000-1009

Bisphenol - A as Food Migration Agent

3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 Eylül 2019

Deep-Fat Frying Process

3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 Eylül 2019

Hamsi köftesi

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2019

Heterocyclic aromatic amines as food mutagens and carcinogens

2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Türkiye, 24 - 27 Nisan 2019, ss.428-429

Zeytinyağnda Yaplan Taklit ve Tağşişler

3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon, Türkiye, 16 Nisan 2019

Zeytinyağında yapılan taklit ve tağşişler

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1522

Bisfenol-A ve İnsan Sağlığı Üzerine Etkisi

3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon, Türkiye, 16 Nisan 2019

Hormones in animal products

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.644

Türkiye’de toplu beslenme endüstrisi ve gıda güvenliği

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1518 Sürdürülebilir Kalkınma

Bisfenol-a ve insan sağlığı üzerine etkisi

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1499

The Effects Of Different Frying Oils On The Lipid Oxidation In Meatballs Deep-Fat Frying

3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon, Türkiye, 16 Nisan 2019

Veterinary drug residues

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1521

Çevresel Kirletici: Dioksin

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1500

Beslenmede Et Yağlarının Önemi

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1501

The effects of different frying oils on the lipid oxidation in deep-fat fried

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.641

Polycyclic aromatic hydrocarbons

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.642

Türkiye'de Toplu Beslenme Endüstrisi ve Gıda Güvenliği

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, Trabzon, Türkiye, 16 Nisan 2019 Sürdürülebilir Kalkınma

The Effect of Production System and Slaughtering Age on Meat Quality of Pheasants

International Poultry Science Congress of WPSA Turkish Branch’2018, Niğde, Türkiye, 9 - 12 Mayıs 2018

The Effect of Production System and Slaughtering Age on Meat Quality of Guinea Fowls

International Poultry Science Congress of WPSA Turkish Branch’2018, Niğde, Türkiye, 9 - 12 Mayıs 2018, ss.619-622

The effect of production system and slaughtering age on meat quality of pheasant.

International poultry Science Congress of WPSA Turkish Branch, Türkiye, 9 - 12 Mayıs 2018

The effect of production system and slaughtering age on meat quality of pheasant.

International poultry Science Congress of WPSA Turkish Branch, Türkiye, 9 - 12 Mayıs 2018

Gıdalarda pestisit kalıntıları

1st International Organic Agriculture and Biodiversity Symposium and Workshop, 27 - 29 Eylül 2017

Pesticide Residues in Foods

1st International Organic Agriculture and Biodiversity Symposium, 27 - 29 Eylül 2017

Determination of Pesticide Residues in Pasteurized and Sterilized Milk Consumed in Erzurum

II. International Conference on Advanced Engineering Technology, 21 - 23 Eylül 2017

The Effects of Production System, Slaughter Age and Gender on Some Meat Quality Traits in Partridges (Alectoris Chukar)

International Congress of the New Approaches and Technologies for Sustainable Development, Isparta, Türkiye, 21 - 24 Eylül 2017, ss.479-480

SOME MEAT QUALITY TRAITS OF LOCAL GEESE IN DIFFERENT FEATHER COLOR VARIETIES

International 8th Balkan Animal Science Conference, BALNIMALCON 2017, Prizren, Sırbistan Ve Karadağ, 6 - 08 Eylül 2017

Bitkisel yağlarda polisiklik aromatik hidrokarbonlar.

YABİTED II. Bitkisel Yağ Kongresi, Türkiye, 7 - 09 Mayıs 2015

Zeytinyağında pestisit kalıntıları.

YABİTED II. Bitkisel Yağ Kongresi, Türkiye, 7 - 09 Mayıs 2015

Biyoaktif bileşen olarak konjuge linoleik asit.

YABİTED II. Bitkisel Yağ Kongresi, Türkiye, 7 - 09 Mayıs 2015

Bitkisel yağ ambalajları ve Bisfenol-A.

YABİTED II. Bitkisel Yağ Kongresi, Türkiye, 7 - 09 Mayıs 2015

Et ve et ürünlerinde polisiklik aromatik hidrokarbonlar.

5. Gıda Güvenliği Kongresi, Türkiye, 7 - 08 Mayıs 2015

İçme sularında polisiklik aromatik hidrokarbonlar

Sağlıklı Su Yönetimi Kongresi, Erzurum, Türkiye, 20 - 22 Mayıs 2015, ss.133

Plastik su şişe ve damacanalarında Bisfenol-A tehlikesi

Sağlıklı Su Yönetimi Kongresi, Erzurum, Türkiye, 20 - 22 Mayıs 2015, ss.145

Bitkisel yağ ambalajları ve Bisfenol-A

YABİTED II. Bitkisel Yağ Kongres, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.69

Biyoaktif bileşen olarak konjuge linoleik asit

YABİTED II. Bitkisel Yağ Kongres, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.80

Et ve et ürünlerinde polisiklik aromatik hidrokarbonlar

5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.189

Zeytinyağında pestisit kalıntıları

YABİTED II. Bitkisel Yağ Kongres, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.211

Bitkisel yağlarda polisiklik aromatik hidrokarbonlar

YABİTED II. Bitkisel Yağ Kongres, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.77

Çorum Sungurlu Tandır Kebabı

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2014

Tantuni. , 17-19 Nisan 2014, Adana.

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2014

Hamsi tuzlama

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2014

Mavi deniz yengeci

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2014

Çorum Sungurlu Tandır Kebabı

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.624

Hamsi tuzlama.

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.625

Tantuni

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.325

Mavi deniz yengeci

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.330

Hamsi köftesi

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.662

A traditional Turkish Kebab: Kuyu Kebab.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013

The traditional Kyrgyz meal: Besh Barmak.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013

Erzurum’s traditional meal: Cağ Kebab.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013

A Turkish meat product: Kokoreç. , 24-26 October 2013, Struga, Macedonia.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24 - 26 Ekim 2013

Determination of heterocyclic aromatic amines in kavurma cooked in copper cauldron

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.297

The traditional Kyrgyz meal: Besh Barmak.

2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.296

A Turkish meat product: Kokoreç.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.306

Traditional Iran meal: Tabriz Kufte.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.302

Erzurum’s traditional meal: Cağ Kebab.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.299

A traditional Turkish Kebab: Kuyu Kebab.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.307

The effect of boiling on the formation of heterocyclic aromatic amines in goose meat.

The 2nd 66International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Makedonya, 24 - 26 Ekim 2013, ss.295

Determination of heterocyclic aromatic amines in kavurma cooked in steam cauldron

59th ICOMST, International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013, ss.85

The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat.

59th ICOMST, International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013, ss.86

Kanatlı etlerin pişirilmesi esnasında oluşan heterosiklik aromatik aminler.

II. Et Ürünleri “İşlenmiş Kanatlı Eti Ürünleri” Çalıştayı, Türkiye, 6 - 07 Aralık 2012

Farklı pişirme yöntemlerinin kaz etinde heterosiklik aromatik amin oluşumu ve genel kimyasal bileşim üzerine olan etkisi.

II. Et Ürünleri “İşlenmiş Kanatlı Eti Ürünleri” Çalıştayı, Türkiye, 6 - 07 Aralık 2012

Farklı pişirme yöntemlerinin kaz etinde heterosiklik aromatik amin oluşumu ve genel kimyasal bileşim üzerine olan etkisi

II. Et Ürünleri “İşlenmiş Kanatlı Eti Ürünleri” Çalıştayı, Manisa, Türkiye, 6 - 07 Aralık 2012, ss.72-76

Kanatlı etlerin pişirilmesi esnasında oluşan heterosiklik aromatik aminler.

II. Et Ürünleri “İşlenmiş Kanatlı Eti Ürünleri” Çalıştayı, Manisa, Türkiye, 6 - 07 Aralık 2012, ss.65-67

Gıda sanayinde kitosan kullanımı

III. Geleneksel Gıdalar Sempozyumu, Türkiye, 10 - 12 Mayıs 2012

Gıda Sanayinde Ohmik Isıtma.

III. Geleneksel Gıdalar Sempozyumu, Türkiye, 10 - 12 Mayıs 2012

Gıda Sanayinde Ohmik Isıtma

III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.156

Az yağlı köftelerin bazı özellikleri üzerine ısırgan otu su ekstraktının etkisi

III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.535

Gıda sanayinde kitosan kullanımı.

III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.178

The effects of different cooking methods on beef quality

Novel Approaches in Food Industry, International Food Congress, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.748

. Quantitation of heterocyclic aromatic amines in ready to eat meatballs in Turkey by ultra fast liquid chromatography.

Novel Approaches in Food Industry, International Food Congress, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.726

The effects of different cooking methods on beef quality.

Novel Approaches in Food Industry, International Food Congress, 26 - 29 Mayıs 2011

Heterocyclic aromatic amines in chicken cooked by different techniques to various levels

1st International Congress on Food Technology, Antalya, Türkiye, 3 - 06 Kasım 2010, ss.538

Effects of different food additives and frying temperatures on the formation of heterocyclic aromatic amines in chops.

1st International Congress of Traditional Foods from Adriatic to Caucasus, 15 - 17 Nisan 2010

The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures

1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.1077

Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops

1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.1078

Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.

1st International Congress of Seafood Technology, İzmir, Türkiye, 18 - 21 Mayıs 2008, ss.115-119

The possible use of Thymus vulgaris L. in the production of sucuk.

2nd International Food and Nutrition Congress, İstanbul, Türkiye, 24 - 26 Ekim 2007, ss.231-232

Effects of Different Cooking Procedures on the Formation of Heterocyclic Aromatic Amines in Beef

II. International Congress on Food and Nutrition, İstanbul, Türkiye, 24 - 26 Ekim 2007, ss.216

Cooked foods and cancer.

The FEBS Journal, 18 Eylül 2006 Sürdürülebilir Kalkınma

Mutagenic and carcinogenic heterocyclic aromatic amines

31st Congress of the Federation-of-European-Biochemical-Societies (FEBS), İstanbul, Türkiye, 24 - 29 Haziran 2006, cilt.273, ss.301-302 identifier

Su ürünlerinde polisiklik aromatik hidrokarbonlar

XIII. Ulusal Su Ürünleri Sempozyumu, Türkiye, 1 - 04 Eylül 2005

Su ürünlerinde polisiklik aromatik hidrokarbonlar

XIII. Ulusal Su Ürünleri Sempozyumu, Çanakkale, Türkiye, 1 - 04 Eylül 2005, ss.54

Polycyclic aromatic hydrocarbons in meat and meat products

1st International Food and Nutrition Congress, İstanbul, Türkiye, 15 - 18 Haziran 2005, ss.143

HACCP in Sucuk Production

I. International Food and nutrition Congress, İstanbul, Türkiye, 15 - 18 Haziran 2005, ss.124

Et ve et ürünlerinde HACCP uygulamaları

1st International Food and Nutrition Congress,, İstanbul, Türkiye, 15 - 18 Haziran 2005, ss.124

Isıl İşlem Uygulanmış Et ve Et Ürünlerinde Heterosiklik Aromatik Aminler

Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, ss.82

Pastırma ve çemende Escherichia coli O157:H7’nin inhibisyonu üzerine araştırmalar

12. Biyoteknoloji Kongresi, Balıkesir, Türkiye, 17 - 21 Eylül 2001, ss.24

Kitap & Kitap Bölümleri

THE EFFECT OF OVEN BAG USAGE ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN CHICKEN MEAT COOKED IN OVEN

Mühendislik Alanında Araştırma ve Değerlendirmeler, Prof.Dr. Banu Nergis,Doç.Dr. Selahattin Bardak,Doç.Dr. Mahmut Kayar,Dr. Arif Furkan Mendi, Editör, Gece Kitaplığı, Ankara, ss.29-48, 2021 Creative Commons License

Current Developments and Trends in the Liquid Chromatography-Mass Spectrometry Study of Food Integrity and Authenticity

Chromatographic and Related Separation Techniques in Food Integrity and Authenticity, Oscar Nunez,Guillem Campmajo, Editör, World Scientific Publishing , London, ss.25-41, 2021

Et ve Et Ürünlerinde Yasal Düzenlemeler

Et ve Et Ürünlerinin Kalite Kontrolü, Merih KIVANÇ, Editör, Anadolu Üniversite Yayınları, Eskişehir, ss.194-221, 2010

Metrikler

Yayın

271

Atıf (WoS)

1603

H-İndeks (WoS)

25

Atıf (Scopus)

1781

H-İndeks (Scopus)

25

Proje

48

Tez Danışmanlığı

18

Açık Erişim

22
BM Sürdürülebilir Kalkınma Amaçları