Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

PACKAGING AS A SOURCE OF BISPHENOL- A MIGRATION IN MEAT AND MEAT PRODUCTS

5. INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin, Türkiye, 13 - 14 Ocak 2024, ss.245-251

THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT

5. INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin, Türkiye, 13 - 14 Ocak 2024, ss.239-244

FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES

INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.508-514

The effect of sealing process on myofibrillar protein profile of meat

3rd International Siirt Conference on Scientific Research, Siirt, Türkiye, 18 - 19 Kasım 2022, ss.2297-2304

PROTEIN HYDROLYSATE PRODUCTION AND ANTIOXIDANT ACTIVITY

TOKAT 1st International Conference on Scientific Researches, Tokat, Türkiye, 20 - 21 Ağustos 2022, ss.123-129

IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC

TOKAT 1st International Conference on Scientific Researches, Tokat, Türkiye, 20 - 21 Ağustos 2022, ss.153-163

FORMATION AND PREVENTION OF BITTER PEPTIDE IN PROTEIN HYDROLYSATES

KARADENIZ 9th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Artvin, Türkiye, 25 - 26 Haziran 2022, ss.202-208

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

The effect of different searing degrees on the color properties of cooked beef

5th International Conference on Computational Mathematics and Engineering Sciences , Van, Türkiye, 8 - 10 Haziran 2021, ss.126

Dioxins as Environmental Pollutants

2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.1

Black Garlic in the Food Industry

2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.1

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

The effect of marination applications on texture and protein profile of meat

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.383 Creative Commons License

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

The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods

Global Virtual Conference on Food Safety , Texas, Amerika Birleşik Devletleri, 13 Mayıs 2020, ss.1 Creative Commons License

Lactic Acid Bacteria in Pastirma

The 2nd International Symposium on ‘’Traditional Foods from Adriatic to Caucasus’’, Makedonya, ss.304

Evaluation of coffee in terms of polycyclic aromatic hydrocarbons.

2. Uluslararası sağlıklı beslenme kongresi, Ankara, Türkiye, 10 - 12 Ekim 2019, ss.992-999

Heterocyclic aromatic amine as food toxicant in coffee.

2. Uluslararası sağlıklı beslenme kongresi, Ankara, Türkiye, 10 - 12 Ekim 2019, ss.1000-1009

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

Heterocyclic aromatic amines as food mutagens and carcinogens

2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Türkiye, 24 - 27 Nisan 2019, ss.428-429

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 Sürdürülebilir Kalkınma

Lipid oxidation in two different types of pastırma during production

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 Nisan 2019

Polycyclic aromatic hydrocarbons in smoked fish

3. Internatioanal conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 Nisan 2019

Effect of nitrate and/or nitrite on free amino acid composition of pastırma

International Congress on Engineering and Life Sciences, 26 - 29 Nisan 2018

Processing characteristics of Dark Firm Dry (DFD) meat

International Conference of Raw Materials to Processed Foods, 11 - 13 Nisan 2018

Et Kalitesinin Belirlenmesinde Kullanılan Yeni Teknikler

II. International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 21 - 23 Eylül 2017, ss.1581

Emülsiyon tipi et ürünlerinde bitkisel yağ kullanım imkanları

YABİTED. II. bitkisel yağ kongresi, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.99

Kür edilmiş et ürünlerinde nitrozaminler

5. Gıda güvenliği kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.188

Kitap & Kitap Bölümleri

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

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

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

Metrikler

Yayın

93

Atıf (WoS)

415

H-İndeks (WoS)

12

Atıf (Scopus)

490

H-İndeks (Scopus)

12

Proje

15

Açık Erişim

17
BM Sürdürülebilir Kalkınma Amaçları