Makaleler
83
Tümü (83)
SCI-E, SSCI, AHCI (73)
SCI-E, SSCI, AHCI, ESCI (74)
Scopus (79)
TRDizin (5)
8. Ferulic acid: extraction, estimation, bioactivity and applications for human health and food
Journal of the Science of Food and Agriculture
, cilt.105, sa.8, ss.4168-4177, 2025 (SCI-Expanded, Scopus)
17. Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation.
Journal of the science of food and agriculture
, cilt.104, sa.15, ss.9128-9136, 2024 (SCI-Expanded, Scopus)
19. Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef
International Journal of Food Science and Technology
, cilt.59, sa.10, ss.7598-7609, 2024 (SCI-Expanded, Scopus)
23. Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, cilt.59, sa.8, ss.5512-5524, 2024 (SCI-Expanded, Scopus)
33. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.103, sa.15, ss.7362-7373, 2023 (SCI-Expanded, Scopus)
34. Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content
International Journal of Food Science and Technology
, cilt.58, sa.7, ss.3580-3590, 2023 (SCI-Expanded, Scopus)
37. Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, cilt.58, sa.6, ss.2883-2892, 2023 (SCI-Expanded, Scopus)
40. Enhancing effect of chia seeds on heterocyclic amine generation in meatball
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, cilt.58, ss.2560-2572, 2023 (SCI-Expanded, Scopus)
41. Structural, thermal, techno-functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas-Chromatography-Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy-Dispersive X-Ray Spectrometer of Moringa Oleifera flower powder
International Journal of Food Science and Technology
, cilt.58, sa.11, ss.5992-6005, 2023 (SCI-Expanded, Scopus)
42. The effect of sealing process on the textural and sensory properties and protein profile of cooked meat
International Journal of Food Science and Technology
, cilt.58, sa.9, ss.4800-4811, 2023 (SCI-Expanded, Scopus)
43. Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study
International Journal of Food Science and Technology
, cilt.58, sa.11, ss.5711-5727, 2023 (SCI-Expanded, Scopus)
45. Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract
International Journal of Food Science and Technology
, cilt.58, sa.8, ss.4376-4385, 2023 (SCI-Expanded, Scopus)
46. Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil
International Journal of Food Science and Technology
, cilt.58, sa.9, ss.4652-4665, 2023 (SCI-Expanded, Scopus)
47. A review on microbiota: relation with diseases and nutrients role
International Journal of Food Science and Technology
, cilt.58, sa.8, ss.4100-4113, 2023 (SCI-Expanded, Scopus)
73. Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
, cilt.45, sa.2, ss.213-221, 2021 (SCI-Expanded, Scopus, TRDizin)
74. Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
, cilt.51, ss.109-118, 2020 (Hakemli Dergi)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
35
1. Edible Insects: Trend or Necessity for the Food Industry?
International Conference on Food, Agriculture and Animal Sciences, Erzurum, Türkiye, 19 Aralık 2024, (Tam Metin Bildiri)
4. THERMAL AND STRUCTURAL PROPERTIES OF OVEN BAGS OF DIFFERENT BRANDS
INTERNATIONAL BIOTECHNOLOGY AND INTERNATIONAL BIOTECHNOLOGY AND NANOTECHNOLOGY CONGRESS NANOTECHNOLOGY CONGRESS, Ardahan, Türkiye, 30 Ekim - 01 Kasım 2024, ss.1-7, (Tam Metin Bildiri)
12. Effect of fermentation temperature and time on sugar composition of black garlic.
9th International GAP Summit Scientific Research Congress, Adıyaman, Türkiye, 1 - 03 Temmuz 2022, ss.826-833, (Tam Metin Bildiri)
16. EFFECT OF DIFFERENT COOKING METHODS ON THE MYOFIBRILLAR PROTEIN PROFILE OF MEAT
5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ, Samsun, Türkiye, 19 Mayıs 2021, ss.275-276, (Özet Bildiri)
18. The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs
INSAC Natural and Health Sciences, Konya, Türkiye, 22 - 23 Mayıs 2020, ss.359-364, (Tam Metin Bildiri)
20. Lactic Acid Bacteria in Pastirma
The 2nd International Symposium on ‘’Traditional Foods from Adriatic to Caucasus’’, Makedonya, ss.304, (Özet Bildiri)
21. Evaluation of coffee in terms of polycyclic aromatic hydrocarbons.
2. Uluslararası sağlıklı beslenme kongresi, Ankara, Türkiye, 10 - 12 Ekim 2019, ss.992-999, (Tam Metin Bildiri)
23. The contamination of smoked meat products by polycyclic aromatic hydrocarbons.
3. International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 - 21 Eylül 2019, ss.1667-1670, (Tam Metin Bildiri)
25. The most common chemical compounds causing cancer: Polycyclic aromatic hydrocarbons
2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Türkiye, 24 - 27 Nisan 2019, ss.437-438, (Özet Bildiri)
26. Polycyclic aromatic hydrocarbons in smoked fish
3. Internatioanal conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 Nisan 2019
33. Probiotic and sensory properties of yoghurt supplemented with Lactobacillus acidophilus strain and green tea
Third International Congress on CoCoa Coffee and Tea 2015, Aveiro, Portekiz, 22 - 24 Haziran 2015, (Özet Bildiri)
Kitaplar
4
1. COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE
Academic Studies in Engineering, Prof. Dr. Çoşkun ÖZALP, Editör, Gece Kitaplığı, Ankara, ss.20-28, 2023
3. Kas fibril tipleri ve et kalitesi üzerine etkileri
Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editör, Gece Kitaplığı, Ankara, ss.179-192, 2020
4. Pişirilmiş et ve et ürünlerinde polisiklik aromatik hidrokarbonların oluşumu ve engelleme yolları
Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editör, Gece Kitaplığı, Ankara, ss.17-35, 2020