Assoc. Prof. Ahmet AKKÖSE

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

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, 2022 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

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 (Journal Indexed in SCI)

Articles Published in Other Journals

Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi

AKKÖSE A.

Akademik Gıda, vol.16, pp.120-126, 2018 (Other Refereed National Journals)

Salt Diffusion in Rainbow Trout (Oncorhynchus mykiss)

AKKÖSE A. , AKTAŞ N.

Akademik Gıda, vol.10, pp.12-16, 2012 (Other Refereed National Journals)

Refereed Congress / Symposium Publications in Proceedings

THERMAL PROPERTIES OF OLEOGELS MADE WITH HAZELNUT OIL AND CARNAUBA WAX

Kırkyol M., Akköse A.

8th International Istanbul Scientific Research Congress, İstanbul, Turkey, 12 - 13 March 2022, pp.431-437

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings