Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

Kirkyol M., AKKÖSE A.
Food Science and Nutrition , cilt.11, sa.11, ss.7091-7099, 2023 (SCI-Expanded) identifier identifier identifier

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 , cilt.29, sa.7, ss.739-747, 2023 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.9, sa.6, 2023 (SCI-Expanded) Creative Commons License identifier identifier

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 , cilt.104, sa.3, ss.1520-1551, 2023 (SCI-Expanded) identifier identifier identifier

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 , cilt.9, sa.1, 2023 (SCI-Expanded) identifier identifier

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 , cilt.37, sa.6, ss.446-455, 2019 (SCI-Expanded) identifier identifier

Characteristics of Pastirma Types Produced from Water Buffalo Meat

Akköse A., Kaban G., Karaoğlu M. M., Kaya M.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.24, sa.2, ss.179-185, 2018 (SCI-Expanded) identifier identifier

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 , cilt.21, sa.1, ss.364-373, 2018 (SCI-Expanded) identifier identifier

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 , cilt.30, sa.8, ss.1168-1174, 2017 (SCI-Expanded) Creative Commons License identifier identifier identifier

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

AKKÖSE A.
CYTA-JOURNAL OF FOOD , cilt.15, sa.3, ss.418-424, 2017 (SCI-Expanded) identifier identifier

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

AKKÖSE A., Aktas N.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.3, ss.344-349, 2016 (SCI-Expanded) identifier identifier

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

AKKÖSE A., Aktas N.
MEAT SCIENCE , cilt.96, sa.1, ss.311-314, 2014 (SCI-Expanded) identifier identifier identifier

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

Aktas N., AKKÖSE A.
JOURNAL OF FOOD PROCESS ENGINEERING , cilt.34, sa.3, ss.609-622, 2011 (SCI-Expanded) identifier identifier

Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage

AKTAS N., AKKÖSE A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.13, sa.4, ss.800-809, 2010 (SCI-Expanded) identifier identifier

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 , cilt.33, sa.5, ss.665-675, 2009 (SCI-Expanded) identifier identifier

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

Akkoese A., Aktas N.
MEAT SCIENCE , cilt.80, sa.3, ss.875-878, 2008 (SCI-Expanded) identifier identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi

AKKÖSE A.
Akademik Gıda , cilt.16, ss.120-126, 2018 (Hakemli Dergi)

Salt Diffusion in Rainbow Trout (Oncorhynchus mykiss)

AKKÖSE A., AKTAŞ N.
Akademik Gıda , cilt.10, ss.12-16, 2012 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

DERİN YAĞDA KIZARTMA İŞLEMİNDE DOĞAL ANTİOKSİDAN KAYNAĞI: FESLEĞEN

Söğüt C., Kırkyol M., Akköse A., Şişik Oğraş Ş.
2. ULUSLARARASI GÜNCEL AKADEMİK ÇALIŞMALAR SEMPOZYUMU, Bolu, Türkiye, 28 Aralık 2023 - 30 Ocak 2024, ss.1249-1259

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 Kasım 2023, ss.33-39

Effect of Hydrocolloids on Texture of Meat Products

Kırkyol M., Akköse A.
4TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Comrat, Moldova, 17 - 19 Kasım 2023, ss.47-53

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, Türkiye, 23 - 26 Kasım 2023, ss.439-446

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, Türkiye, 23 - 26 Kasım 2023, ss.432-438

BADEM UNU VE GIDA ÜRÜNLERİNDE KULLANIMI

KIRKYOL M., AKKÖSE A.
2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Türkiye, 21 - 22 Aralık 2022

FINDIK YAĞI OLEOJELLERİNİN TERMAL ÖZELLİKLERİ ÜZERİNE DEPOLAMANIN ETKİSİ

KIRKYOL M., AKKÖSE A.
2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Türkiye, 21 - 22 Aralık 2022

OLEOJELS AND USE IN FOODS

Şişik Oğraş Ş., Akköse A.
2ND INTERNATIONAL ARTEMIS CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, Baku, Azerbaycan, 17 - 19 Aralık 2022

YEMEKLİK ARGAN YAĞININ TERMAL KARAKTERİZASYONU

KIRKYOL M., AKKÖSE A.
BURSA 1ST INTERNATIONAL SCIENTIFIC RESEARCH CONGRESS, Bursa, Türkiye, 23 - 24 Nisan 2022

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

KIRKYOL M., AKKÖSE A.
BURSA 1ST INTERNATIONAL SCIENTIFIC RESEARCH CONGRESS, Bursa, Türkiye, 23 - 24 Nisan 2022

FINDIK YAĞI VE KARNAUBA VAKSI İLE OLUŞTURULAN OLEOJELLERİN TERMAL ÖZELLİKLERİ

KIRKYOL M., AKKÖSE A.
8. INTERNATIONAL ISTANBUL SCIENTIFIC RESEARCH CONGRESS, İstanbul, Türkiye, 12 - 13 Mart 2022

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

Akköse A., İnce D.
Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.342 Creative Commons License

TAVUK KÖFTESİ ÜRETİMİNDE FARKLI KLORÜR TUZLARI KULLANIMIN TEKSTÜREL ÖZELLİKLERE ETKİLERİ

Akköse A., Kaya M.
Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.345 Creative Commons License

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

AKKÖSE A.
3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 - 21 Eylül 2019, ss.502-506

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, Türkiye, 26 - 29 Nisan 2018, ss.711

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, Türkiye, 26 - 29 Nisan 2018, ss.761

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, Türkiye, 26 - 29 Nisan 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, Türkiye, 26 - 29 Nisan 2018, ss.759

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, Türkiye, 11 - 13 Nisan 2018, ss.202

Glass Transition Temperature of Goose Meat. A DSC Study

AKKÖSE A.
International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 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, Malezya, 21 - 22 Aralık 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, Malezya, 21 - 22 Aralık 2017

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

AKKÖSE A., ÇELİK C.
4th International Poultry Meat Congress, Antalya, Türkiye, 26 - 30 Nisan 2017

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, Kıbrıs (Kktc), 10 - 13 Kasım 2016, ss.184

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, Kıbrıs (Kktc), 10 - 13 Kasım 2016, ss.182

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 Ekim 2016

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 Ekim 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, Bosna-Hersek, 1 - 04 Ekim 2015, ss.169

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, Bosna-Hersek, 1 - 04 Ekim 2015, ss.513

Glass Transition Temperature of Pastırma, a DSC study

AKKÖSE A.
The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.160

Tavuk Göğüs Kasında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Belirlenmesi

AKKÖSE A.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.169

Et ve Et Ürünlerinde Radyofrekans Isıtma Uygulamaları

AKKÖSE A., Özhamamcı İ.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.170

Gökkuşağı Alabalığında Tuz Difüzyonu Üzerine Sıcaklığın etkisi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.160

Kürleme Esnasında Pastırmalık Etlerde Meydana gelen Oksidasyonun Belirlenmesi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.159

Gökkuşağı Alabalığında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Tespit Edilmesi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.161

Sığır M. Longissimus dorsi Kasında Tuz Difüzyon Katsayısının Belirlenmesi

AKKÖSE A., AKTAŞ N.
Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.158

Diffusion Kinetics of Sodium Chloride in Rainbow Trout

AKKÖSE A., AKTAŞ N.
4th International Congress on Food and Nutrition, İstanbul, Türkiye, 12 - 14 Ekim 2011, ss.73

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, Türkiye, 3 - 06 Kasım 2010, ss.424

Gıdalarda Camsı Değişim Sıcaklığı ve Önemi

Aktaş N., AKKÖSE A.
6. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 6 - 08 Kasım 2009, ss.173-177

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

AKTAŞ N., AKKÖSE A.
6. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 6 - 08 Kasım 2009, ss.167-171

Gıdalarda Faz Değişimleri Ve Oluşturduğu Etkiler

AKKÖSE A., Aktaş N.
Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.1127-1130

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, Türkiye, 24 - 27 Ekim 2007, ss.67

Metrikler

Yayın

60

Atıf (WoS)

114

H-İndeks (WoS)

6

Atıf (Scopus)

124

H-İndeks (Scopus)

7

Proje

11

Tez Danışmanlığı

9

Açık Erişim

4
BM Sürdürülebilir Kalkınma Amaçları