Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Characteristics of Pastirma Types Produced from Water Buffalo Meat

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.24, no.2, pp.179-185, 2018 (Journal Indexed in SCI) identifier identifier

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

CYTA-JOURNAL OF FOOD, vol.15, no.3, pp.418-424, 2017 (Journal Indexed in SCI) identifier identifier

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

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.25, no.3, pp.344-349, 2016 (Journal Indexed in SCI) identifier identifier

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

JOURNAL OF FOOD PROCESS ENGINEERING, vol.34, no.3, pp.609-622, 2011 (Journal Indexed in SCI) identifier identifier

Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.13, no.4, pp.800-809, 2010 (Journal Indexed in SCI) identifier identifier

Articles Published in Other Journals

Tavuk Göğüs Etinin Camsı Değişim Sıcaklığı Üzerine Bazı Biyopolimerlerin Etkisi

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

Salt Diffusion in Rainbow Trout (Oncorhynchus mykiss)

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

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

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

3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.502-506

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

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

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

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

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

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

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

47th International Scientific Conference on FoodEngineering and Biotechnology, Kuala-Lumpur, Malaysia, 21 - 22 December 2017

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

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

International Congress on Food of Animal Origin, Lefkoşa, Cyprus (Kktc), 10 - 13 November 2016, pp.184

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

The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.169

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

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.513

Glass Transition Temperature of Pastırma, a DSC study

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

Et ve Et Ürünlerinde Radyofrekans Isıtma Uygulamaları

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.170

Tavuk Göğüs Kasında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Belirlenmesi

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.169

Sığır M. Longissimus dorsi Kasında Tuz Difüzyon Katsayısının Belirlenmesi

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.158

Kürleme Esnasında Pastırmalık Etlerde Meydana gelen Oksidasyonun Belirlenmesi

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.159

Gökkuşağı Alabalığında Tuz Difüzyonu Üzerine Sıcaklığın etkisi

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.160

Diffusion Kinetics of Sodium Chloride in Rainbow Trout

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 - 14 October 2011, pp.73

Gıdalarda Camsı Değişim Sıcaklığı ve Önemi

6. Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.173-177

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

6. Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.167-171

Gıdalarda Faz Değişimleri Ve Oluşturduğu Etkiler

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.1127-1130

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

2nd International Congress on Food and Nutrition, İstanbul, Turkey, 24 - 27 October 2007, pp.67