Publications & Works

Publication Network
Articles 29
All (29)
SCI-E, SSCI, AHCI (23)
SCI-E, SSCI, AHCI, ESCI (23)
Scopus (24)
TRDizin (4)
Other Publications (2)

1. Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk

Kartal İ. B., Kırkyol M., Oral Z. F. Y., AKKÖSE A., KABAN G., KAYA M., et al.
MICROCHEMICAL JOURNAL , vol.224, 2026 (SCI-Expanded, Scopus) identifier identifier

2. Probiotic Yogurt With Chokeberry (Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date (Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars

Arslaner A., Yücetepe A., Akköse A.
JOURNAL OF FOOD QUALITY , vol.2026, no.1, 2026 (SCI-Expanded, Scopus) identifier identifier

3. Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage

Kirkyol M., AKKÖSE A., KABAN G., KAYA M.
Food Additives and Contaminants - Part A , vol.43, no.1, pp.77-89, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

4. Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators

Kirkyol M., AKKÖSE A., ŞİŞİK OĞRAŞ Ş., Oral Z. F., KABAN G., KAYA M.
GELS , vol.11, no.12, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

5. Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages

Mouta-Afif F., Kırkyol M., AKKÖSE A.
ACS Food Science and Technology , vol.5, no.1, pp.234-240, 2025 (Scopus) identifier

6. Farklı Klorür Tuzları Kullanılarak Üretilen Hindi Burgerlerin Kalite Özelliklerinin Belirlenmesi

Ünal K., Kırkyol M., Akköse A.
Food Science and Engineering Research , vol.3, no.2, pp.1-10, 2024 (Peer-Reviewed Journal)

7. A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

Kara A., Akkose A., Gelen S. U., Uçar A., Parlak V., Kocaman E. M., et al.
Heliyon , vol.10, no.10, 2024 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

8. ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI

Kırkyol M., Akköse A.
GIDA , vol.49, no.3, pp.478-503, 2024 (TRDizin)

9. Effect of different chloride salts on chicken burger quality

İncesu M., AKKÖSE A.
International Food Research Journal , vol.31, no.2, pp.331-340, 2024 (SCI-Expanded, Scopus) identifier identifier

10. Piliç Salam Üretiminde Pirina Yağı Oleojeli Kullanımının Fizikokimyasal, Tekstürel ve Duyusal Özelliklere Etkisi

Yazıcı Ş., Kırkyol M., Akköse A.
Food Science and Engineering Research , vol.3, no.1, pp.79-88, 2024 (Peer-Reviewed Journal)

11. Effect of climate change on fillet quality and shelf-life of Oncorhynchus mykiss under controlled conditions

Alak G., Kara A., Akköse A., Urçar Gelen S., Tanas Ş. T., Uçar A., et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.104, no.3, pp.1511-1520, 2024 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

12. Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan

Kesemen A. M., AKKÖSE A.
ITALIAN JOURNAL OF FOOD SCIENCE , vol.36, no.3, pp.309-319, 2024 (SCI-Expanded, Scopus) identifier identifier

13. Effects of animal fat replacement with almond flour on quality parameters of beef patties

Kirkyol M., AKKÖSE A.
Food Science and Nutrition , vol.11, no.11, pp.7091-7099, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

14. Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product

Kirkyol M., AKKÖSE A.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.29, no.7, pp.739-747, 2023 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

15. Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

AKKÖSE A., ŞİŞİK OĞRAŞ Ş., KAYA M., KABAN G.
FERMENTATION-BASEL , vol.9, no.6, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

16. Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Bahrami P., Kotan Yilmaz G., AKKÖSE A., KAYA M., KABAN G.
Cogent Food and Agriculture , vol.9, no.1, 2023 (SCI-Expanded, Scopus) identifier identifier

17. Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

Arslaner A., Salık M. A., Özdemir S., Akköse A.
CZECH JOURNAL OF FOOD SCIENCES , vol.37, no.6, pp.446-455, 2019 (SCI-Expanded, Scopus) identifier identifier

18. Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat

Akköse A.
AKADEMIK GIDA , vol.16, pp.120-126, 2018 (TRDizin)

19. Characteristics of Pastirma Types Produced from Water Buffalo Meat

Akköse A., Kaban G., Karaoğlu M. M., Kaya M.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.24, no.2, pp.179-185, 2018 (SCI-Expanded, Scopus, TRDizin) identifier identifier

20. Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinations

Ogras Ş., AKKÖSE A., KABAN G., KAYA M.
International Journal of Food Properties , vol.21, no.1, pp.364-373, 2018 (SCI-Expanded, Scopus) identifier identifier

21. Volatile compounds and some physico-chemical properties of pastirma produced with different nitrate levels

AKKÖSE A., ÜNAL N., Yalinkiliç B., KABAN G., KAYA M.
Asian-Australasian Journal of Animal Sciences , vol.30, no.8, pp.1168-1174, 2017 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

22. Effect of freezing/thawing process on salting kinetics and thermal properties of beef

AKKÖSE A.
CYTA-JOURNAL OF FOOD , vol.15, no.3, pp.418-424, 2017 (SCI-Expanded, Scopus) identifier identifier

23. Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss)

AKKÖSE A., Aktas N.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3, pp.344-349, 2016 (SCI-Expanded, Scopus) identifier identifier

24. Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product

AKKÖSE A., Aktas N.
MEAT SCIENCE , vol.96, no.1, pp.311-314, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

25. Salt Diffusion in Rainbow Trout (Oncorhynchus mykiss)

AKKÖSE A., AKTAŞ N.
Akademik Gıda , vol.10, pp.12-16, 2012 (TRDizin)

26. GLASS TRANSITION OF RAINBOW TROUT AND EFFECT OF CRYOPROTECTANTS ON SOME CHANGES

Aktas N., AKKÖSE A.
JOURNAL OF FOOD PROCESS ENGINEERING , vol.34, no.3, pp.609-622, 2011 (SCI-Expanded, Scopus) identifier identifier

27. Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage

AKTAS N., AKKÖSE A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.4, pp.800-809, 2010 (SCI-Expanded, Scopus) identifier identifier

28. DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS CRYOPROTECTIVE BIOPOLYMER BLENDS ON SOME CHEMICAL CHANGES

Akkoese A., AKTAS N.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.33, no.5, pp.665-675, 2009 (SCI-Expanded, Scopus) identifier identifier

29. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes

Akkoese A., Aktas N.
MEAT SCIENCE , vol.80, no.3, pp.875-878, 2008 (SCI-Expanded, Scopus) identifier identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 52

1. GELATIN BASED BIGEL: EFFECT OF GELATIN RATIO

Kaya H., Kırkyol M., Şişik Oğraş Ş., Akköse A.
13TH AZERBAIJAN CONGRESS ON LIFE, ENGINEERING,MATHEMATICAL, AND APPLIED SCIENCES, Baku, Azerbaijan, 21 - 22 December 2025, pp.1886-1893, (Full Text)

2. The Effect Of Using Cauliflower In Chicken Meatballs On Physicochemical, Sensory, And Textural Properties

Kırkyol M., Akköse A.
5. INTERNATIONAL GAZİANTEP SCIENTIFIC RESEARCH CONGRESS, Gaziantep, Turkey, 27 - 28 December 2025, pp.562-568, (Full Text)

3. The Effect Of Mushroom Usage As A Fat Substitute On Quality Properties Of Chicken Patties

Kırkyol M., Akköse A.
5. INTERNATIONAL GAZİANTEP SCIENTIFIC RESEARCH CONGRESS, Gaziantep, Turkey, 27 - 28 December 2025, pp.554-561, (Full Text)

4. The Effects of Using Different Waxes and Their Mixtures on Physicochemical and Textural Properties of Bigels

Kırkyol M., Kaya H., Akköse A., Şişik Oğraş Ş.
6TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Girne, Cyprus (Kktc), 2 - 04 September 2025, pp.832-838, (Full Text)

5. Physicochemical and Textural Properties of Bigels Prepared Using Candelilla Wax in Different Proportions

Kaya H., Kırkyol M., Şişik Oğraş Ş., Akköse A.
6TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Girne, Cyprus (Kktc), 2 - 04 September 2025, pp.825-831, (Full Text)

6. COLOR AND TEXTURAL PROPERTIES OF GOOSE BURGER

Kırkyol M., Kesemen A. M., Akköse A.
14th International İstanbul Scientific Research Congress, İstanbul, Turkey, 26 - 27 December 2024, pp.2144-2149, (Full Text)

7. PROTEIN DENATURATION IN SALTED AND DRIED GOOSE MEAT: A DSC STUDY

Kırkyol M., Kesemen A. M., Akköse A.
14th International İstanbul Scientific Research Congress, İstanbul, Turkey, 26 - 27 December 2024, pp.2150-2155, (Full Text)

8. The Effect Of Fat Ratio on the Color, Texture, and Sensory Properties of Heat-Treated Sucuk

Kırkyol M., Akköse A.
12th International İstanbul Scientific Research Congress, İstanbul, Turkey, 29 - 31 May 2024, pp.224-234, (Full Text)

9. Use of Persimmon (Diospyros Kaki) as a Fat Substıtute in Chicken Burger

Kırkyol M., Akköse A.
12th International İstanbul Scientific Research Congress, İstanbul, Turkey, 29 - 31 May 2024, pp.235-244, (Full Text)

10. Thermal Properties of Argan Oil Oleogels Prepared with Different Waxes

Kırkyol M., Akköse A.
17th International İstanbul Scientific Research Congress on Life, Engineering, Architecture, and Mathematical Sciences, İstanbul, Turkey, 28 - 30 April 2024, pp.95-101, (Full Text)

11. DERİN YAĞDA KIZARTMA İŞLEMİNDE DOĞAL ANTİOKSİDAN KAYNAĞI: FESLEĞEN

Söğüt C., Kırkyol M., Akköse A., Şişik Oğraş Ş.
2. ULUSLARARASI GÜNCEL AKADEMİK ÇALIŞMALAR SEMPOZYUMU, Bolu, Turkey, 28 - 30 December 2023, pp.1249-1259, (Full Text)

12. Thermal, Textural and Color Properties of Hazelnut Oil Oleogels Produced with Different Waxes

Kırkyol M., Akköse A.
4TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Comrat, Moldova, 17 - 19 November 2023, pp.33-39, (Full Text)

13. Effect of Hydrocolloids on Texture of Meat Products

Kırkyol M., Akköse A.
4TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Comrat, Moldova, 17 - 19 November 2023, pp.47-53, (Full Text)

14. Texture and Color Properties of Argan Oil Oleogels Prepared with Carnauba or Candelilla Waxes and Their Blends

Kırkyol M., Akköse A.
5TH INTERNATIONAL CONFERENCE ON FOOD AGRICULTURE AND ANIMAL SCIENCES, Antalya, Turkey, 23 - 26 November 2023, pp.432-438, (Full Text)

15. Thermal, Textural and Color Properties of Olive Pomace Oil Oleogels Prepared with Different Waxes

Kırkyol M., Akköse A.
5TH INTERNATIONAL CONFERENCE ON FOOD AGRICULTURE AND ANIMAL SCIENCES, Antalya, Turkey, 23 - 26 November 2023, pp.439-446, (Full Text)

16. Effect of Storage on the Thermal Properties of Hazelnut Oil Oleojels

Kırkyol M., Akköse A.
2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Turkey, 21 - 22 December 2022, (Full Text)

17. Almond Flour and Usage in Food Products

Kırkyol M., Akköse A.
2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Turkey, 21 - 22 December 2022, (Full Text)

18. OLEOJELS AND USE IN FOODS

Şişik Oğraş Ş., Akköse A.
2ND INTERNATIONAL ARTEMIS CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, Baku, Azerbaijan, 17 - 19 December 2022, (Full Text)

19. YEMEKLİK ARGAN YAĞININ TERMAL KARAKTERİZASYONU

KIRKYOL M., AKKÖSE A.
BURSA 1ST INTERNATIONAL SCIENTIFIC RESEARCH CONGRESS, Bursa, Turkey, 23 - 24 April 2022, (Full Text)

20. YEMEKLİK ARGAN YAĞI VE KARNAUBA VAKSI İLE ELDE EDİLEN OLEOJELLERİN TERMAL ÖZELLİKLERİ

KIRKYOL M., AKKÖSE A.
BURSA 1ST INTERNATIONAL SCIENTIFIC RESEARCH CONGRESS, Bursa, Turkey, 23 - 24 April 2022, (Full Text)

21. Thermal Properties of Oleogels Made with Hazelnut Oil and Carnauba Wax

Kırkyol M., Akköse A.
8. INTERNATIONAL ISTANBUL SCIENTIFIC RESEARCH CONGRESS, İstanbul, Turkey, 12 - 13 March 2022, (Full Text)

22. KİNOA UNU VE Κ-KARRAGENAN KULLANIMININ YAĞI AZALTILMIS TAVUK KÖFTESİNİN TEKSTÜREL ÖZELLİKLERİNE ETKİLERİ

Akköse A., İnce D.
Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, pp.342, (Summary Text) Creative Commons License

23. TAVUK KÖFTESİ ÜRETİMİNDE FARKLI KLORÜR TUZLARI KULLANIMIN TEKSTÜREL ÖZELLİKLERE ETKİLERİ

Akköse A., Kaya M.
Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020, pp.345, (Summary Text) Creative Commons License

24. Effect of Sucrose and Sorbitol on Glass Transition Temperature of Turkey Meat

AKKÖSE A.
3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.502-506, (Full Text)

25. Textural Characteristics of Heat Treated Sucuk Produced by Using Different Salt Mixtures

FETTAHOGLU K., YILMAZ Z. F., AKKÖSE A., KABAN G.
International Congress on Engineering and Life Science, Kastamonu, Turkey, 26 - 29 April 2018, pp.711, (Summary Text)

26. The Quality and Thermal Properties of Plain and Cocoa Yogurt Ice-Cream Samples Produced with Stevia and Honey

ARSLANER A., ÖZDEMİR S., AKKÖSE A., SALIK M. A.
International Congress on Engineering and Life Science, Kastamonu, Turkey, 26 - 29 April 2018, (Summary Text)

27. The Effect of Sheep Tail Fat on Textural Properties of Heat Treated Sucuk

AKKÖSE A., ANLAR P.
International Congress on Engineering and Life Science, Kastamonu, Turkey, 26 - 29 April 2018, pp.761, (Summary Text)

28. Effect of Using Sheep Tail Fat on some Physicochemical and Sensory Properties of Heat Treated Sucuk

AKKÖSE A., ANLAR P., KABAN G.
International Congress on Engineering and Life Science, Kastamonu, Turkey, 26 - 29 April 2018, pp.759, (Summary Text)

29. Glass Transition Temperature of Goose Meat. A DSC Study

AKKÖSE A.
International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 11 - 13 April 2018, (Full Text)

30. Textural Properties of Bologna Type Turkey Meat Sausages Produced with Different Levels of Sunflower Oil

AKKÖSE A., ÇELİK C.
International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 11 - 13 April 2018, pp.202, (Summary Text)

31. Effects of Using Hazelnut Oil on Some Physico-Chemical Properties and Volatile Compounds of Bologna-Type Beef Sausage

ŞİŞİK OĞRAŞ Ş., AKKÖSE A., KABAN G., KAYA M.
47th International Scientific Conference on FoodEngineering and Biotechnology, Kuala-Lumpur, Malaysia, 21 - 22 December 2017, (Summary Text)

32. Volatile Compounds and Some Physico-Chemical Properties of Bologna-Type Beef Sausage Produced With Sunflower Oil

ŞİŞİK OĞRAŞ Ş., AKKÖSE A., KAYA M., KABAN G.
47th International Scientific Conference on FoodEngineering and Biotechnology, Kuala-Lumpur, Malaysia, 21 - 22 December 2017, (Summary Text)

33. Hindi Eti ve Ayçiçek Yağı Kullanılarak Üretilen Salamların Bazı Fizikokimyasal Özelliklerinin Belirlenmesi

AKKÖSE A., ÇELİK C.
4th International Poultry Meat Congress, Antalya, Turkey, 26 - 30 April 2017, (Full Text)

34. Effect of Nitrite on Shelf Life and Safety of Emulsified Meat Products

KAYA M., AKKÖSE A., KABAN G.
International Congress on Food of Animal Origin, Lefkoşa, Cyprus (Kktc), 10 - 13 November 2016, pp.182, (Full Text)

35. Use of Hot-Boned Meat in Emulsified Meat Products

AKKÖSE A., Hazar F. Y., KAYA M., KABAN G.
International Congress on Food of Animal Origin, Lefkoşa, Cyprus (Kktc), 10 - 13 November 2016, pp.184, (Full Text)

36. Effects of using sunflower oil on textural properties of Bologna type sausage

AKKÖSE A., ŞİŞİK OĞRAŞ Ş., KABAN G., KAYA M.
2nd Congress on Food Structure & Design, 26 - 28 October 2016

37. The effects of using different levels hazelnut oil on instrumental texture properties of Bologna type sausage

ŞİŞİK OĞRAŞ Ş., AKKÖSE A., KABAN G., KAYA M.
2nd Congress on Food Structure & Design, 26 - 28 October 2016

38. Determination of Melting and Freezing Characteristics of Olive Oils from Different Olive Cultivars

ŞİŞİK OĞRAŞ Ş., AKKÖSE A.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.513, (Summary Text)

39. Effects of Partial Replacement of Sodium Chloride with KCI, MgCI2, and CaCI2 on Lipolysis and Lipid Oxidation in Sliced and Modified Atmosphere Packaged Pastırma

Kaya M., Aksu M. İ., Kaban G., Akköse A., Yalınkılıç B.
The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.169, (Summary Text)

40. Glass Transition Temperature of Pastırma, a DSC study

AKKÖSE A.
The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.160, (Full Text)

41. Et ve Et Ürünlerinde Radyofrekans Isıtma Uygulamaları

AKKÖSE A., Özhamamcı İ.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.170, (Full Text)

42. Tavuk Göğüs Kasında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Belirlenmesi

AKKÖSE A.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.169, (Full Text)

43. Sığır M. Longissimus dorsi Kasında Tuz Difüzyon Katsayısının Belirlenmesi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.158, (Full Text)

44. Gökkuşağı Alabalığında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Tespit Edilmesi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.161, (Full Text)

45. Gökkuşağı Alabalığında Tuz Difüzyonu Üzerine Sıcaklığın etkisi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.160, (Full Text)

46. Kürleme Esnasında Pastırmalık Etlerde Meydana gelen Oksidasyonun Belirlenmesi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.159, (Full Text)

47. Diffusion Kinetics of Sodium Chloride in Rainbow Trout

AKKÖSE A., AKTAŞ N.
4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 - 14 October 2011, pp.73, (Summary Text)

48. Determination of Changes in Connective Tissue Treated with Various Cryoprotective Biopolymers. A Differential Scanning Calorimetry (DSC) Study

AKTAŞ N., Kadirbeyoğlu Y., AKKÖSE A.
1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.424, (Full Text)

49. Antioksidant ve/veya Antimikrobiyal Madde İçeren Yenilebilir Filmlerin Et Ürünlerinde Kullanımı

AKTAŞ N., AKKÖSE A.
6. Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.167-171, (Full Text)

50. Gıdalarda Camsı Değişim Sıcaklığı ve Önemi

Aktaş N., AKKÖSE A.
6. Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.173-177, (Full Text)

51. Gıdalarda Faz Değişimleri Ve Oluşturduğu Etkiler

AKKÖSE A., Aktaş N.
Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.1127-1130, (Full Text)

52. A Research on Some Biochemical Changes Occurred in the Meat Samples Stored at Above and Under Glass Transition Temperature

AKTAŞ N., AKKÖSE A.
2nd International Congress on Food and Nutrition, İstanbul, Turkey, 24 - 27 October 2007, pp.67, (Summary Text)
Books 1

1. Yenilebilir Film ve Kaplamalarda Oleojel Kullanımı

Şişik Oğraş Ş., Kaplan H., Akköse A.
in: Mühendislikte Öncü ve Yenilikçi Çalışmalar, ÖZKAYA UMUT, Editor, All sciences academy, İstanbul, pp.340-356, 2024
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UN Sustainable Development Goals