Prof. Dr. Ahmet AKK&#214;SE

Yazıcı Ş., Kırkyol M., Akköse A.

GIDA , cilt.49, sa.3, ss.478-503, 2024 (Hakemli Dergi)

5. Effect of different chloride salts on chicken burger quality

İncesu M., AKKÖSE A.

International Food Research Journal , cilt.31, sa.2, ss.331-340, 2024 (SCI-Expanded)

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

Food Science and Engineering Research , cilt.3, sa.1, ss.79-88, 2024 (Hakemli Dergi)

7. **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.1511-1520, 2024 (SCI-Expanded, Scopus)

8. 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 , cilt.36, sa.3, ss.309-319, 2024 (SCI-Expanded)

9. 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)

10. 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

11. 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)

12. 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)

13. 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)

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

Akköse A.

AKADEMIK GIDA , cilt.16, ss.120-126, 2018 (Hakemli Dergi)

15. 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)

16. 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)

17. 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)

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

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

19. 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)

20. 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)

21. Salt Diffusion in Rainbow Trout (Oncorhynchus mykiss)

Kırkyol M., Kesemen A. M., Akköse A.

Akademik Gıda , cilt.10, ss.12-16, 2012 (Hakemli Dergi)

22. 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)

23. 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)

24. 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)

25. 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)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 47

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

14th International İstanbul Scientific Research Congress, İstanbul, Türkiye, 26 - 27 Aralık 2024, ss.2150-2155, (Tam Metin Bildiri)

2. COLOR AND TEXTURAL PROPERTIES OF GOOSE BURGER

Kırkyol M., Kesemen A. M., Akköse A.

14th International İstanbul Scientific Research Congress, İstanbul, Türkiye, 26 - 27 Aralık 2024, ss.2144-2149, (Tam Metin Bildiri)

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

12th International İstanbul Scientific Research Congress, İstanbul, Türkiye, 29 - 31 Mayıs 2024, ss.235-244, (Tam Metin Bildiri)

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

12th International İstanbul Scientific Research Congress, İstanbul, Türkiye, 29 - 31 Mayıs 2024, ss.224-234, (Tam Metin Bildiri)

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

Söğüt C., Kırkyol M., Akköse A., Şişik Oğraş Ş.

17th International İstanbul Scientific Research Congress on Life, Engineering, Architecture, and Mathematical Sciences, İstanbul, Türkiye, 28 - 30 Nisan 2024, ss.95-101, (Tam Metin Bildiri)

6. DERİN YAĞDA KIZARTMA İŞLEMİNDE DOĞAL ANTİOKSİDAN KAYNAĞI: FESLEĞEN

2. ULUSLARARASI GÜNCEL AKADEMİK ÇALIŞMALAR SEMPOZYUMU, Bolu, Türkiye, 28 - 30 Aralık 2023, ss.1249-1259, (Tam Metin Bildiri)

7. Effect of Hydrocolloids on Texture of Meat Products

4TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Comrat, Moldova, 17 - 19 Kasım 2023, ss.47-53, (Tam Metin Bildiri)

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

4TH INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Comrat, Moldova, 17 - 19 Kasım 2023, ss.33-39, (Tam Metin Bildiri)

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

5TH INTERNATIONAL CONFERENCE ON FOOD AGRICULTURE AND ANIMAL SCIENCES, Antalya, Türkiye, 23 - 26 Kasım 2023, ss.432-438, (Tam Metin Bildiri)

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

5TH INTERNATIONAL CONFERENCE ON FOOD AGRICULTURE AND ANIMAL SCIENCES, Antalya, Türkiye, 23 - 26 Kasım 2023, ss.439-446, (Tam Metin Bildiri)

11. Almond Flour and Usage in Food Products

2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Türkiye, 21 - 22 Aralık 2022, (Tam Metin Bildiri)

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

Şişik Oğraş Ş., Akköse A.

2. INTERNATIONAL BLACK SEA MODERN SCIENTIFIC RESEARCH CONGRESS, Rize, Türkiye, 21 - 22 Aralık 2022, (Tam Metin Bildiri)

13. OLEOJELS AND USE IN FOODS

2ND INTERNATIONAL ARTEMIS CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, Baku, Azerbaycan, 17 - 19 Aralık 2022, (Tam Metin Bildiri)

14. YEMEKLİK ARGAN YAĞININ TERMAL KARAKTERİZASYONU

KIRKYOL M., AKKÖSE A.

BURSA 1ST INTERNATIONAL SCIENTIFIC RESEARCH CONGRESS, Bursa, Türkiye, 23 - 24 Nisan 2022, (Tam Metin Bildiri)

15. 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, (Tam Metin Bildiri)

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

8. INTERNATIONAL ISTANBUL SCIENTIFIC RESEARCH CONGRESS, İstanbul, Türkiye, 12 - 13 Mart 2022, (Tam Metin Bildiri)

17. 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, (Özet Bildiri)

18. 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, (Özet Bildiri)

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

3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 - 21 Eylül 2019, ss.502-506, (Tam Metin Bildiri)

20. 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, (Özet Bildiri)

21. 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, (Özet Bildiri)

22. 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, (Özet Bildiri)

23. 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, (Özet Bildiri)

24. 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, (Özet Bildiri)

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

ŞİŞİK OĞRAŞ Ş., AKKÖSE A.

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, (Tam Metin Bildiri)

26. 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, (Özet Bildiri)

27. 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, (Özet Bildiri)

28. 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, (Tam Metin Bildiri)

29. 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, (Tam Metin Bildiri)

30. 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, (Tam Metin Bildiri)

31. 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

32. 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

33. 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, Bosna-Hersek, 1 - 04 Ekim 2015, ss.513, (Özet Bildiri)

34. 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, (Özet Bildiri)

35. Glass Transition Temperature of Pastırma, a DSC study

The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.160, (Tam Metin Bildiri)

36. 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, (Tam Metin Bildiri)

37. Tavuk Göğüs Kasında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Belirlenmesi

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.169, (Tam Metin Bildiri)

38. Kürleme Esnasında Pastırmalık Etlerde Meydana gelen Oksidasyonun Belirlenmesi

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.159, (Tam Metin Bildiri)

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

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.158, (Tam Metin Bildiri)

40. Gökkuşağı Alabalığında Tuz Difüzyonu Üzerine Sıcaklığın etkisi

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.160, (Tam Metin Bildiri)

41. Gökkuşağı Alabalığında Tuzlamaya Bağlı Nem Difüzyon Katsayısının Tespit Edilmesi

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.161, (Tam Metin Bildiri)

42. Diffusion Kinetics of Sodium Chloride in Rainbow Trout