Published journal articles indexed by SCI, SSCI, and AHCI
Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.1, no.1, pp.1-10, 2024 (SCI-Expanded)
Exploring the properties of <i>Garcinia indica</i> Linn rind powder and its possible usage in food industry
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, vol.59, no.8, pp.5512-5524, 2024 (SCI-Expanded)
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
, vol.58, no.7, pp.3580-3590, 2023 (SCI-Expanded)
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
, vol.58, no.6, pp.2883-2892, 2023 (SCI-Expanded)
The effect of sealing process on the textural and sensory properties and protein profile of cooked meat
International Journal of Food Science and Technology
, vol.58, no.9, pp.4800-4811, 2023 (SCI-Expanded)
Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil
International Journal of Food Science and Technology
, vol.58, no.9, pp.4652-4665, 2023 (SCI-Expanded)
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
, vol.58, no.8, pp.4376-4385, 2023 (SCI-Expanded)
A review on microbiota: relation with diseases and nutrients role
International Journal of Food Science and Technology
, vol.58, no.8, pp.4100-4113, 2023 (SCI-Expanded)
Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study
International Journal of Food Science and Technology
, vol.58, no.11, pp.5711-5727, 2023 (SCI-Expanded)
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
, vol.58, no.11, pp.5992-6005, 2023 (SCI-Expanded)
Articles Published in Other Journals
Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes
Atatürk Üniversitesi Ziraat Fakültesi Dergisi
, vol.51, pp.109-118, 2020 (Peer-Reviewed Journal)
Refereed Congress / Symposium Publications in Proceedings
Effect of fermentation temperature and time on sugar composition of black garlic.
9th International GAP Summit Scientific Research Congress, Adıyaman, Turkey, 1 - 03 July 2022, pp.826-833
EFFECT OF DIFFERENT COOKING METHODS ON THE MYOFIBRILLAR PROTEIN PROFILE OF MEAT
5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ, Samsun, Turkey, 19 May 2021, pp.275-276
The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs
INSAC Natural and Health Sciences, Konya, Turkey, 22 - 23 May 2020, pp.359-364
Lactic Acid Bacteria in Pastirma
The 2nd International Symposium on ‘’Traditional Foods from Adriatic to Caucasus’’, Macedonia, pp.304
Evaluation of coffee in terms of polycyclic aromatic hydrocarbons.
2. Uluslararası sağlıklı beslenme kongresi, Ankara, Turkey, 10 - 12 October 2019, pp.992-999
The contamination of smoked meat products by polycyclic aromatic hydrocarbons.
3. International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.1667-1670
The most common chemical compounds causing cancer: Polycyclic aromatic hydrocarbons
2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Turkey, 24 - 27 April 2019, pp.437-438
Polycyclic aromatic hydrocarbons in smoked fish
3. Internatioanal conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 April 2019
Probiotic and sensory properties of yoghurt supplemented with Lactobacillus acidophilus strain and green tea
Third International Congress on CoCoa Coffee and Tea 2015, Aveiro, Portugal, 22 - 24 June 2015
Books & Book Chapters
COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE
in: Academic Studies in Engineering, Prof. Dr. Çoşkun ÖZALP, Editor, Gece Kitaplığı, Ankara, pp.20-28, 2023
Kas fibril tipleri ve et kalitesi üzerine etkileri
in: Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editor, Gece Kitaplığı, Ankara, pp.179-192, 2020
Pişirilmiş et ve et ürünlerinde polisiklik aromatik hidrokarbonların oluşumu ve engelleme yolları
in: Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editor, Gece Kitaplığı, Ankara, pp.17-35, 2020