Yayınlar & Eserler

Yayın Ağı
Makaleler 103
Tümü (103)
SCI-E, SSCI, AHCI (87)
SCI-E, SSCI, AHCI, ESCI (89)
ESCI (1)
Scopus (92)
TRDizin (18)
Diğer Yayınlar (8)

1. Molecular characterization of yeast flora and quality attributes of traditional gravyer cheese

Uravelli T., Aksu M. İ., Güçlü C., Altay Y.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , 2026 (SCI-Expanded, Scopus) Creative Commons License identifier

2. Combined Effects of Ultra-High-Pressure Homogenization and Enzyme Treatments on the Quality Properties of Juice From Apple Industrial By-Products

Aksu M. İ., Şimşek S. S., Turan E., Konar N., Atalar İ.
Journal of Food Process Engineering , cilt.49, sa.2, 2026 (SCI-Expanded, Scopus) Creative Commons License identifier

3. Determination of the Antimicrobial Effects of Synbiotic Kefir Produced from Buffalo Milk Enriched with Galactooligosaccharides and Inulin

Gülbandılar A., Calisir N., Aksu M. İ.
ACS OMEGA , cilt.11, sa.4, ss.6035-6049, 2026 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

4. Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy

Elobeid T., Tüzün B., Apaydın A., Toker Ö. S., Doguer C., Palabiyik I., et al.
Food Chemistry: X , cilt.31, 2025 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

5. Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma

Yalınkılıç B., Hazar Suncak F. Y., Kaban G., Aksu M. İ., Kaya M.
APPLIED SCIENCES-BASEL , cilt.15, sa.19, 2025 (SCI-Expanded, Scopus) Creative Commons License identifier

6. Combined effects of encapsulated raspberry powder and phosphate on the lipid oxidation, microbiological properties and shelf life of modified atmosphere packaged chicken nuggets during chilled storage

Arslan H., Aksu M. İ.
BRITISH POULTRY SCIENCE , cilt.66, sa.4, ss.489-504, 2025 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

7. Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage

Aksu M. İ., Konar N., Turan E., Tamtürk F., Serpen A.
Journal of Food Science and Technology , cilt.62, ss.310-324, 2025 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

8. Ultra-high-pressure homogenization in chicory root juice production

Aksu M. İ., Erkovan H. İ., Erkovan Ş.
FOODS AND RAW MATERIALS , cilt.13, sa.2, ss.287-295, 2025 (ESCI, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

9. Raspberry Powder (Rubus idaeus L.) as a Natural Preservative in Aerobically Packaged Ground Beef: The Phytochemical Profile and Effect on Lipid Oxidation, Color Deterioration, and Microbial Growth during Storage

Aksu M. İ., Turan E., Gülbandılar A., Konar N., Tamtürk F.
ACS Omega , cilt.10, sa.21, ss.22146-22157, 2025 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

10. Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk

Çalişir N., Gülbandılar A., Aksu M. İ.
Food Science and Technology International , 2025 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

11. High-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties

Turan E., Aslantaş R., Bilgin J., Aksu M. İ.
FOOD SCIENCE & NUTRITION , cilt.12, sa.12, ss.10315-10329, 2024 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

12. Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets

Aksu M. İ., Arslan H.
British Poultry Science , cilt.65, sa.5, ss.559-573, 2024 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

13. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastirma quality during refrigerated storage

Aksu M. İ., Turan E., Erdemir E., Öz F.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.249, sa.5, ss.1329-1341, 2023 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

14. Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

Aksu M. İ., Turan E., Gülbandılar A., Tamturk F.
MEAT SCIENCE , cilt.197, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

15. Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

Aksu M. İ., Turan E.
PACKAGING TECHNOLOGY AND SCIENCE , cilt.35, sa.4, ss.339-349, 2022 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

16. Chemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredient

Aksu M. İ., Erdemir E., Turan E., Öz F.
MEAT SCIENCE , cilt.186, 2022 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

17. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product

Aksu M. İ., Erdemir E.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.59, sa.4, ss.1288-1298, 2022 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

18. SIĞIR KIYMASININ BAZI KALİTE ÖZELLİKLERİ VE RAF ÖMRÜ ÜZERİNE Trachystemon Orientalis L. SU, METANOL VE PETROL ETER EKSTRAKTLARININ ETKİLERİ

Aksu M. İ., Derman H.
GIDA , cilt.47, sa.3, ss.468-480, 2022 (TRDizin) Creative Commons License

19. Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste

Aksu M. İ., Turan E., Şat İ. G., Erdemir E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.11, 2021 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

20. Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef

Aksu M. İ., Turan E.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.58, sa.9, ss.3514-3524, 2021 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

21. Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastirma cemen paste during chilled storage

Aksu M. İ., Turan E., Şat İ. G.
JOURNAL OF STORED PRODUCTS RESEARCH , cilt.89, 2020 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

22. Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastirma

Aksu M. İ., Erdemir E., Turan E., Şat İ. G.
JOURNAL OF STORED PRODUCTS RESEARCH , cilt.89, 2020 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

23. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastirma during processing and storage

Aksu M. İ., Erdemir E., Öz F., Turan E., Gürses M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.11, 2020 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

24. Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Aksu M. İ., Turan E., Şat İ. G., Erdemir E., Öz F., Gürses M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.9, 2020 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier

25. THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS

Öz F., Aksu M. İ., Turan M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.4, 2017 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

26. CHANGES IN THE COMPOSITION OF FREE AMINO ACID DURING PRODUCTION OF PASTIRMA CURED WITH DIFFERENT LEVELS OF SODIUM NITRITE

Erdemir E., Aksu M. İ.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.2, 2017 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

27. Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product

Aksu M. İ., Dogan M., Sirkecioğlu A. N.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.37, sa.1, ss.18-28, 2017 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

28. Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite

Aksu M. İ., Erdemir E., Cakici N.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.36, sa.5, ss.617-625, 2016 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

29. The effect of mullein plant verbascum sp extract on quality characteristics of ground meat

Aksu M. İ., Erdemir E., Çakıcı N., Güngör Ş., Alaylı Güngör A.
International Journal of Biotechnology and Bioengineering Research. , cilt.7, ss.107-118, 2016 (Hakemli Dergi)

30. EFFECT OF LYOPHILIZED WATER EXTRACT OF URTICA DIOICA L. ON THE SHELF LIFE OF VACUUM-PACKAGED BEEF STEAKS

Aksu M. İ., Alinezhad H., Erdemir E.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.3059-3066, 2015 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

31. THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS

Öz F., Kızıl M., Cakmak I., Aksu M. İ.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.2820-2833, 2015 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

32. A survey of the physico-chemical and microbiological quality of different pastirma types: a dry-cured meat product

Cakici N., Aksu M. İ., Erdemir E.
CYTA-JOURNAL OF FOOD , cilt.13, sa.2, ss.196-203, 2015 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

33. The impact of slaughter age on performance, carcass traits, properties of cut-up pieces of carcasses, and muscle development in broiler chickens

Çoban Ö., Laçin E., Aksu M. İ., Kara A., Sabuncuoglu N.
EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

34. Effects of supplementing broiler diets with Saccharomyces cerevisiae at different levels and frozen storage on the meat quality traits of breasts and drumsticks

Aksu M. İ., Karaoğlu M. M., Esenbuğa N., Macıt M., Er H. O.
EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

35. KARAOĞLU, M., AKSU, M. İ., ESENBUĞA, N., KAYA, A., MACİT, M. 2014. Carcass and commercial cuts yield in broilers of different ages fed diets supplemented with probiotics.

Karaoğlu M., Aksu M. İ., Esenbuğa N., Kaya A., Macit M.
African Journal of Food Science and Technology , cilt.5, sa.2, ss.46-52, 2014 (Scopus) Creative Commons License

36. A survey of selected minerals in ready-to-eat pastirma types from different regions of Turkey using ICP/OES

Aksu M. İ., Erdemir E.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.38, sa.5, ss.564-571, 2014 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

37. Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails

Aksu T., Aksu M. İ., Onel S. E., Yakan A., Kaya D. A., Baylan M.
EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

38. EFFECTS OF LYOPHILIZED WATER EXTRACT OF SATUREJA HORTENSIS ON THE SHELF LIFE AND QUALITY PROPERTIES OF GROUND BEEF

Aksu M. İ., Özer H.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.37, sa.5, ss.777-783, 2013 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

39. The Effects of Different Breeding Methods on Fattening Performance and Parameters Related to Slaughter, Carcass and Some Meat Quality in Broiler Chickens

Laçin E., Çoban Ö., Aksu M. İ., Sabuncuoglu N., Das H.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.19, sa.2, ss.283-289, 2013 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

40. The Effects of Different Breeding Methods on Fattening Performance and Parameters Related to Slaughter Carcass and Some Meat Quality in Broiler Chickens

Laçin E., Çoban Ö., Aksu M. İ., Sabuncuoğlu Çoban N., Daş H.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.19, sa.2, ss.283-289, 2013 (Scopus, TRDizin) Creative Commons License identifier identifier identifier

41. Farklı yerleşim sıklığı ve aydınlatma programlarının broyler etlerinde renk, pH ve TBARS değerleri üzerine etkisi

Laçin E., Çoban Ö., Aksu M. İ., Sabuncuoğlu Çoban N., Daş H.
Atatürk University Journal of Veterinary Sciences , cilt.8, sa.3, ss.192-201, 2013 (Scopus, TRDizin) Creative Commons License

42. Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

Yüksel S., Yanar M., Aksu M. İ., Kopuzlu S., Kaban G., Sezgın E., et al.
TROPICAL ANIMAL HEALTH AND PRODUCTION , cilt.44, sa.7, ss.1521-1528, 2012 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

43. Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef

Aksu M. İ., Alp Erbay E.
FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.50, sa.1, ss.81-87, 2012 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

44. FATTY ACID COMPOSITION, LEAN COLOR AND DRIP LOSS OF THE DIFFERENT MUSCLES FROM YOUNG HOLSTEIN FRIESIAN BULLS FINISHED ON DIETS CONTAINING VARIED PROPORTIONS OF WET SUGAR BEET PULP AND WHEAT STRAW

Yuksel S., Turgut L., Yanar M., Aksu M. İ., Kaban G., Unlu N.
BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE , cilt.17, sa.5, ss.696-703, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier

45. A study on possibility of Rosa canina seed use as feed ingredient in diets of Morkaraman male lambs

Esenbuğa N., Macit M., Karaoglu M., Aksakal V., Yörük M. A., Gül M., et al.
TROPICAL ANIMAL HEALTH AND PRODUCTION , cilt.43, sa.7, ss.1379-1384, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

46. Utilization of Thymus Vulgaris L. in the production of sucuk

Öz F., Kaya M., Aksu M. İ.
Journal of Food Processing and Preservation , cilt.35, sa.4, ss.483-487, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

47. Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products

Ceylan S., Aksu M. İ.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.91, sa.5, ss.956-962, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

48. Effects of organically-complexed minerals on meat quality in chickens

Aksu T., Aksu M. İ., Yoruk M. A., Karaoglu M.
BRITISH POULTRY SCIENCE , cilt.52, sa.5, ss.558-563, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

49. Effects of different fat sources and levels on the fatty acid composition in different tissues of laying hens

Çelebi Ş., Utlu N., Aksu M. İ.
JOURNAL OF APPLIED ANIMAL RESEARCH , cilt.39, sa.1, ss.25-28, 2011 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

50. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Alp Erbay E., Aksu M. İ.
MEAT SCIENCE , cilt.86, sa.2, ss.468-473, 2010 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

51. Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs

Esenbuğa N., Macit M., Karaoglu M., Aksakal V., Aksu M. İ., Yörük M. A., et al.
LIVESTOCK SCIENCE , cilt.123, ss.255-260, 2009 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

52. Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma

Aksu M. İ.
JOURNAL OF FOOD SCIENCE , cilt.74, sa.2, 2009 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

53. Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk")

Kaban G., Aksu M. İ., Kaya M. D.
JOURNAL OF MUSCLE FOODS , cilt.19, sa.4, ss.399-409, 2008 (SCI-Expanded) Creative Commons License identifier identifier

54. Determination of biogenic amines in sucuk

Gençcelep H., Kaban G., Aksu M. İ., Öz F., Kaya M.
Food Control , cilt.19, sa.9, ss.868-872, 2008 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

55. Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colour

Esenbuğa N., Macit M., Karaoglu M., Aksu M. I., Bilgin Ö. C.
Journal of the Science of Food and Agriculture , cilt.88, sa.7, ss.1201-1207, 2008 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

56. Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product

Aksu M. İ., Kaya M., Öz F.
JOURNAL OF FOOD SAFETY , cilt.28, sa.1, ss.47-58, 2008 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

57. Effects of different raising systems on colour and quality characteristics of Turkish Pekin duck meats

Lacin E., Aksu M. İ., Macıt M., Yıldız A., Karaoğlu M. M., Esenbuğa N., et al.
SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE , cilt.38, sa.3, ss.217-223, 2008 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

58. Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.)

Kaban G., Aksu M. İ., Kaya M.
JOURNAL OF FOOD SAFETY , cilt.27, sa.4, ss.400-410, 2007 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

59. The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product

Aksu M. I.
JOURNAL OF MUSCLE FOODS , cilt.18, sa.4, ss.370-379, 2007 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

60. Influence of dietary Sorghum (Sorghum vulgare) and corn supplemented with methionine on cut-up pieces weights of broiler carcass and quality properties of breast and drumsticks meat

Aksu M. İ., Imik H., Karaoglu M.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.13, sa.5, ss.361-367, 2007 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

61. Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate

Aksu M. İ., Karaoglu M., Esenbuga N., Kaya M., Macıt M.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.12, ss.133-143, 2006 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

62. pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages

Karaoǧlu M., Aksu M. İ., Esenbuğa N., Macit M., Durdaǧ H.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES , cilt.19, sa.4, ss.605-610, 2006 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

63. Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels

Aksu M. İ., Kaya M., Öz F.
American Journal of Food Technology , cilt.1, ss.59-65, 2006 (Hakemli Dergi) Creative Commons License

64. Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat

Aksu M. İ., Kaya M., Ockerman H.
FOOD CHEMISTRY , cilt.93, sa.2, ss.237-242, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

65. The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product

Aksu M. İ., Kaya M.
MEAT SCIENCE , cilt.71, sa.2, ss.277-283, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

66. Effect of supplemental ram horn hydrolysate (RHH) at different levels on growth performance and slaughter traits of broilers

Karaoǧlu M., Macit M., Aksu M. İ., Kurbanoglu E. B., Esenbuğa N., Çelebi Ş.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.13, ss.2220-2226, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

67. Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced 'sucuk' produced using probiotics culture

Kaya M., Aksu M. İ.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.13, ss.2281-2288, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

68. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat

Aksu M. İ., Karaoglu M., Esenbuga N., Kaya M., Macıt M., Ockerman H.
JOURNAL OF MUSCLE FOODS , cilt.16, ss.306-317, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

69. Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum- and aerobic-packed breast and drumstick meats of broilers

Aksu M. İ., Karaoglu M., Kaya M., Esenbuga N., Macıt M.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, ss.1485-1491, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

70. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat

Aksu M. İ., Kaya M., Ockerman H.
JOURNAL OF MUSCLE FOODS , cilt.16, sa.3, ss.192-206, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

71. Effects of vitamin E supplementation on myofibrillar proteins of fat-tailed awassi male lambs

Aksu M. İ., Aktas N., Kaya M., Macıt M.
JOURNAL OF MUSCLE FOODS , cilt.16, sa.3, ss.177-183, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

72. The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs

Gül M., Yörük M. A., Macit M., Esenbuğa N., Karaoglu M., Aksakal V., et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.9, ss.1439-1443, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

73. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastirma, a dried meat product, produced from beef

Aksu M. İ., Kaya M.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.8, ss.1305-1312, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

74. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures

Aktas N., Aksu M. İ., Kaya M.
FOOD CHEMISTRY , cilt.90, sa.4, ss.649-654, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

75. Effect of dietary ram horn hydrolysate (RHH) on the pH and color characteristics of carcasses, breast fillets and drumsticks of broilers

Karaoglu M., Esenbuga N., Macıt M., Aksu M. İ., Kaya M., Kurbanoglu E. B.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.8, ss.423-438, 2005 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

76. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Aksu M. İ., Kaya M.
FOOD CONTROL , cilt.15, sa.8, ss.591-595, 2004 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

77. Effect of vitamin E supplementation on intra- and intermuscular fatty acid composition of Awassi lambs

Aksu M. İ., Unsal M., Kaya M., Macıt M.
JOURNAL OF MUSCLE FOODS , cilt.15, sa.3, ss.173-182, 2004 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

78. Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Karaoglu M., Aksu M. İ., Esenbuga N., Kaya M., Macıt M., Durdag H.
ANIMAL SCIENCE , cilt.78, ss.253-259, 2004 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

79. Effect of vitamin E supplementation to the diet of Morkaraman lambs on intramuscular and intermuscular fatty acid composition

Unsal M., Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.28, sa.3, ss.563-568, 2004 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

80. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef

Aktas N., Aksu M. İ., Kaya M.
JOURNAL OF MUSCLE FOODS , cilt.14, sa.3, ss.181-194, 2003 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

81. Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs

Macit M., Aksakal V., Emsen E., Esenbuğa N., Aksu M. İ.
MEAT SCIENCE , cilt.64, sa.1, ss.1-6, 2003 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier identifier

82. Morkaraman kuzu rasyonuna vitamin E ilavesinin myofibriler proteinler üzerine etkisi

Aksu M. İ., Aktaş N., Kaya M.
Turkish Journal of Veterinary and Animal Sciences , cilt.27, sa.4, ss.987-990, 2003 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

83. The effects of vitamin E supplementation on the myofibrillar protein of male Morkaraman lambs

Aksu M. İ., Aktas N., Kaya M., Macıt M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.27, sa.4, ss.987-990, 2003 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

84. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef

Aktas N., Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.27, sa.5, ss.1207-1211, 2003 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

85. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs

Macit M., Aksakal V., Emsen E., Aksu M. İ., Karaoglu M., Esenbuğa N.
MEAT SCIENCE , cilt.63, sa.1, ss.51-55, 2003 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier identifier

86. Effect of using Urtica dioica L. on the quality of Turkish Sucuk (Turkish style dry sausage)

Aksu M. İ.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.27, sa.3, ss.685-693, 2003 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

87. Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product

Aksu M. İ., Aktas N., Kaya M.
JOURNAL OF FOOD SCIENCE , cilt.67, sa.7, ss.2548-2551, 2002 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

88. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)

Aksu M. İ., Kaya M.
JOURNAL OF FOOD SCIENCE , cilt.67, sa.6, ss.2342-2345, 2002 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

89. Effects of dietary vitamin E supplementation on fattening performance, carcass and meat quality traits of Awassi lambs

Macit M., Emsen E., Aksakal V., Aksu M. İ.
ATATÜRK UNIVERSITY JOURNAL OF AGRICULTURAL FACULTY , cilt.33, sa.2, ss.205-212, 2002 (TRDizin) Creative Commons License

90. Some microbiological and chemical properties of pastirma produced using potassium nitrate and starter culture

Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.1, ss.125-132, 2002 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

91. Production of pastirma with different curing methods and using starter culture

Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.4, ss.909-916, 2002 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

92. The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157 : H7 in sucuk (Turkish style dry sausage) processing

Oz F., Kaya M., Aksu M. İ.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.3, ss.651-657, 2002 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

93. The possibilities for the use of commercial starter cultures in pastirma production

Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.4, ss.917-923, 2002 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

94. The effect of vitamin E supplementation on fattening performanca, slaughter, carcass and meat quality characteristics of Morkaraman lambs: II-Effect of vitamin E on meat quality traits

Macit M., Aksakal V., Emsen E., Aksu M. İ.
ATATÜRK UNIVERSITY JOURNAL OF AGRICULTURAL FACULTY , cilt.32, sa.3, ss.267-276, 2001 (TRDizin) Creative Commons License

95. The effect of starter culture use in pastirma production on the properties of end product

Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.25, sa.6, ss.847-854, 2001 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

96. Some microbiological, chemical and physical characteristics of pastirma marketed in Erzurum

Aksu M. İ., Kaya M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.25, sa.3, ss.319-326, 2001 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

97. Trabzonhurmasının Reçel ve Marmelat Üretiminde Kullanım İmkanları

Aksu M. İ., Nas S.
TSE Standard Teknik Dergi , cilt.40, ss.40-48, 1999 (Hakemli Dergi) Creative Commons License

98. Farklı Şartlarda Depolanan Trabzonhurmasının (08 TH 10 Seleksiyon Tipi) Özelliklerindeki Değişimler

Nas S., Aksu M. İ.
Derim , cilt.15, sa.2, ss.83-88, 1998 (Hakemli Dergi) Creative Commons License

99. The quality characteristics of marmalades produced at different sugar/pulp rations by using rose hips (Rosa ssp) pulp obtained without heating

Özdemir F., Aksu M. İ., Nas S.
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI , cilt.3, sa.2, ss.353-358, 1997 (Hakemli Dergi) Creative Commons License

100. The quality characteristics of marmalades produced at different sugar/pulp rations by using rose hips (Rosa ssp) pulp obtained by application of preheating during process

Aksu M. İ., Özdemir F., Nas S.
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI , cilt.3, sa.2, ss.243-248, 1997 (Scopus) Creative Commons License

101. Dut Pekmezi Üretim Tekniği ve Çeşitli Fiziksel ve Kimyasal Özellikleri

Aksu M. İ., Nas S.
GIDA , cilt.21, sa.2, ss.83-88, 1996 (Hakemli Dergi) Creative Commons License

102. Dut Pestili ve Keşi Üretim Tekniği ve Çeşitli Fiziksel ve Kimyasal Özellikleri

Nas S., Aksu M. İ.
TSE STANDARD TEKNİK DERGİ , cilt.34, sa.40, ss.98-100, 1995 (Hakemli Dergi) Creative Commons License

103. Artvin Yusufeli Vadisinde Yetiştirilen Trabzonhurması Meyvelerinin Bazı Fiziksel ve Kimyasal Özellikleri

Aksu M. İ., Nas S.
GIDA , cilt.19, sa.6, ss.367-371, 1994 (Hakemli Dergi) Creative Commons License
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 46

1. Use of dried Saccharomyces cerevisiae cells in the encapsulation of L. acidophilus probiotic bacteria

Yılmaz S., Konar N., Atalar İ., Elobeid T., Aksu M. İ., Oba Ş., et al.
4th INTERNATIONAL CONGRESS on FOOD RESEARCHES. ICON FOOD’25, Sivas, Türkiye, 16 - 17 Ekim 2025, ss.1-2, (Özet Bildiri) Creative Commons License

2. Tavuk nugget üretiminde enkapsüle ahududu (Rubus idaeus L.) tozu kullanımının MAP kompozisyonu (CO2, O2, ve N2) üzerine etkisi (Effect of use of encapsulated raspberry (Rubus idaeus L.) powder on MAP composition (CO2, O2, and N2) in chicken nugget production)

Arslan H., Aksu M. İ.
6. INTERNATIONAL TRAKYA SCIENTIFIC RESEARCH CONGRESS, 05-06 APRIL 2025, EDİRNE, TÜRKİYE, Edirne, Türkiye, 05 Nisan 2025, cilt.1, ss.302-313, (Tam Metin Bildiri) Creative Commons License

3. Kanatlı ürünlerinde bitkisel ekstraktların kullanımı ve ürün kalitesine etkisi (Use of plant extracts in poultry products and its effects on product quality)

Aksu M. İ., Arslan H.
6. INTERNATIONAL TRAKYA SCIENTIFIC RESEARCH CONGRESS, 05-06 APRIL 2025, EDİRNE, TÜRKİYE, Edirne, Türkiye, 05 Nisan 2025, cilt.1, ss.290-301, (Tam Metin Bildiri) Creative Commons License

4. Investigation of pH and Pressure Effects on Hazelnut Protein Modification.

Elen H., Atalar İ., Sarıcaoğlu F. T., Gül O., Aksu M. İ., Konar N.
3rd INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 16 Ekim 2024, ss.98-99, (Özet Bildiri)

5. Effects of encapsulated raspberry powder as a natural additive and phosphate on the microbiological quality and shelf life of modified atmosphere packaged chicken nuggets during chilled storage

Arslan H., Aksu M. İ.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, (Özet Bildiri) Creative Commons License

6. The effect of encapsulated raspberry powder on the lipid oxidation of modified atmosphere packaged chicken nuggets during child storage

Arslan H., Aksu M. İ.
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, (Özet Bildiri) Creative Commons License

7. PROPERTIES OF ENCAPSULATED RASPBERRY POWDER AND ITS EFFECTS ON THE COLOR STABILITY OF CHICKEN NUGGETS (ENKAPSÜLE AHUDUDU TOZUNUN ÖZELLİKLERİ VE TAVUK NUGGETLERİNİN RENK STABİLİTESİ ÜZERİNE ETKİSİ)

Aksu M. İ., Arslan H.
9th INTERNATIONAL AEGEAN CONGRESSES February 23-25, 2024, İzmir, Türkiye, 23 Şubat 2024, (Tam Metin Bildiri) Creative Commons License

8. ANTIMICROBIAL ACTIVITY OF RASPBERRY POWDER AND ITS EFFECTS ON THE MICROBIOLOGICAL PROPERTIES OF AEROBIC-PACKAGED GROUND BEEF (AHUDUDU TOZUNUN ANTİMİKROBİYAL AKTİVİTESİ VE AEROBİK AMBALAJLANMIŞ SIĞIR KIYMALARININ MİKROBİYOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ)

Aksu M. İ., Turan E., Gülbandılar A., Konar N., Tamtürk F.
9th INTERNATIONAL AEGEAN CONGRESSES February 23-25, 2024, İzmir, Türkiye, 23 - 25 Şubat 2024, (Tam Metin Bildiri) Creative Commons License

9. Hibiscus sabdariffa L. as a natural coloring and antioxidant agent in the production of pastirma cemen paste (Pastırma çemen macunu üretiminde doğal renklendirici ve antioksidan ajan olarak Hibiscus sabdariffa L.)

Turan E., Aksu M. İ.
Ege 10th Internatıonal Conference on Applied Scıences, İzmir, Türkiye, 22 - 24 Aralık 2023, ss.242-243, (Özet Bildiri) Creative Commons License

10. Comparison of chemical, physicochemical, bioactıve and functional properties of cemen (fenugreek seed) flours used in pastırma production (Pastırma üretiminde kullanılan çemen (buy otu tohumu) unlarının kimyasal, fizikokimyasal, biyoaktif ve fonksiyonel özelliklerinin karşılaştırılması)

Turan E., Şimşek A., Aksu M. İ.
Ege 10th Internatıonal Conference on Applied Scıences, İzmir, Türkiye, 22 - 24 Aralık 2023, ss.1265-1274, (Tam Metin Bildiri) Creative Commons License

11. Pastırmanın lipid ve protein oksidasyonu üzerine kırmızı lahana liyofilize su ekstraktlı çemenlerin etkisi

Aksu M. İ., Şat İ. G., Öz F., Gürses M., Erdemir E., Turan E.
Türkiye 12. Gıda Kogresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.605, (Tam Metin Bildiri)

12. Microbiological Quality of Pastirma Covered with Cemen Paste Added to Lyophilized Water Extract of Red Cabbage

AKSU M. İ., ŞAT İ. G., GÜRSES M., ÖZ F., ERDEMİR E., TURAN E.
I. Black Sea Association of Food Science and Technology Congress, 22 - 24 Eylül 2016, (Özet Bildiri)

13. Farklı pH’lı pastırma çemenlerin renk özellikleri üzerine kırmızı lahana su ekstraktının etkisi

AKSU M. İ., ŞAT İ. G., TURAN E.
I. Uluslararası Turizm ve Gıda Güvenliği Kongresi, Antalya, Türkiye, 21 - 23 Mayıs 2016, (Özet Bildiri)

14. Pastırma Üretiminde KCI, CaCI2 ve MgCI2 Tuzlarının Kullanılabilme İmkanları

KAYA M., AKSU M. İ., KABAN G., YALINKILIC B.
9. Gıda Mühendisleri Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, ss.7, (Özet Bildiri)

15. Effects of Partial Replacement of Sodium Chloride with KCl MgCl2 and CaCl2 on Lipolysis and Lipid Oxidation in Sliced and Modified Atmosphere Packaged Pastırma

KAYA M., AKSU M. İ., KABAN G., YALINKILIÇ B., AKKÖSE A.
The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Bosna-Hersek, 1 - 04 Ekim 2015, ss.169

16. Kırmızı Pancar (Beta vulgaris ssp vulgaris var conditiva) Liyofilize Su Ekstraktlarlarının Bazı Kalite Özellikleri

AKSU M. İ., ŞAT İ. G., ERDEMİR E., TURAN E.
Pamukkale Gıda Sempozyumu-III, Kurutulmuş ve Yarı Kurutulmuş Gıdalar, Denizli, Türkiye, 13 - 15 Mayıs 2015, cilt.1, ss.290, (Özet Bildiri)

17. Effect of water extract of Urtica dioica L on the shelf life of vacuum packaged beef steaks

AKSU M. İ., ALİNEZHAD H., ERDEMİR E.
5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.124

18. The effect of different nitrite levels on colour values during pastirma production

ERDEMİR E., AKSU M. İ., neslihan ç.
2nd International Congress on Food Technology, 5 - 07 Kasım 2014, (Tam Metin Bildiri)

19. Traditional Fishery Product in Eastern Black Sea : Anchovy

AKSU M. İ., ALP E.
The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24 - 26 Ekim 2013, (Özet Bildiri)

20. Az yağlı köftelerin bazı özellikleri üzerine ısırgan otu su ekstraktının etkisi

Öz F., Aksu M. İ., Yanar M.
III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.535, (Tam Metin Bildiri)

21. Morkaraman Toklu Rasyonlarına Farklı Düzeylerde İlave Edilen Kuşburnu Çekirdeğinin Et Kalitesi Özellikleri Üzerine Etkileri

MACİT M., KARAOĞLU M., ESENBUĞA N., AKSU M. İ., AKSAKAL V.
7. Ulusal ZOotekni Bilim Kongresi, Adana, Türkiye, 14 - 16 Eylül 2011, ss.534-539, (Tam Metin Bildiri)

22. The effects of different cooking methods on beef quality

Öz F., Aksu M. İ., Turan M.
Novel Approaches in Food Industry, International Food Congress, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.748, (Tam Metin Bildiri)

23. The effects of different cooking methods on beef quality

ÖZ F., AKSU M. İ., TURAN M.
Novel Approaches in Food Industry, International Food Congress, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.748, (Tam Metin Bildiri)

24. Doğu Anadolu Kırmızısı Tosunları Merada Farklı Biçimde Beslemenin Karkas Karakterleri ve Et Kalitesi Üzerine Etkisi.

YÜKSEL S., YANAR M., AKSU M. İ., KOPUZLU S., SEZGİN E.
GAP VI. Tarım Kongresi, Şanlıurfa, Türkiye, 9 - 12 Mayıs 2011, ss.412-418, (Tam Metin Bildiri)

25. Farklı Nitrit Dozları ve Starter Kültür Kullanımının Sucukta Escherichia coli O157:H7 nin Gelişimi Üzerine Etkilerinin Belirlenmesi

Öz F., Kaya M., Aksu M. İ.
1. Et Ürünleri (Sucuk) Çalıştayı, Aydın, Türkiye, 2 - 03 Aralık 2010, ss.70, (Özet Bildiri)

26. Kekik (Thymus vulgaris L.)Kullanımının Sucuğun Kimyasal, Mikrobiyolojik Ve Duyusal Özellikleri Üzerine Etkisi

Öz F., Kaya M., Aksu M. İ.
1. Et Ürünleri (Sucuk) Çalıştayı, Aydın, Türkiye, 2 - 03 Aralık 2010, ss.73, (Özet Bildiri)

27. Piliçlerin Standart Parçalama Ürünleri Üzerine Değişik Düzeylerde Probiyotikle Besleme ve Farklı Yaşlarda Kesimin Etkileri.

AKSU M. İ., Karaoğlu M., ESENBUĞA N., MACİT M., KAYA M.
Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.517, (Özet Bildiri)

28. Piliçlerin Standart Parçalama Ürünleri Üzerine Değişik Düzeylerde Probiyotikle Besleme ve Farklı Yaşlarda Kesimin Etkileri.

AKSU M. İ., Karaoğlu M., ESENBUĞA N., MACİT M., KAYA M.
Türkiye 10. Gıda Kongresi, Erzurum, Türkiye, 21 - 23 Mayıs 2008, ss.517, (Özet Bildiri)

29. The possible use of Thymus vulgaris L. in the production of sucuk.

ÖZ F., KAYA M., AKSU M. İ., KABAN G.
2nd International Food and Nutrition Congress, İstanbul, Türkiye, 24 - 26 Ekim 2007, ss.231-232, (Tam Metin Bildiri)

30. Pastırmadan Katalaz Pozitif Kokların İzolasyonu ve İdentifikasyonu

KABAN G., AKSU M. İ., KAYA M.
Türkiye 9.Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.481-484, (Tam Metin Bildiri)

31. Sucuk Üretiminde Urtica dioica L.(Isırgan Otu) Kullanımının S.aureus Gelişimi Üzerine Etkisi

KABAN G., AKSU M. İ., KAYA M.
Türkiye 9.Gıda Kongresi, Bolu, Türkiye, 24 - 26 Mayıs 2006, ss.303-306, (Tam Metin Bildiri)

32. Broiler Karkası İle Vakum ve Aerobik Ambalajlanmış Göğüs ve Baget Etlerinin Renk Özellikleri Üzerine Rasyonda Probiyotik Kullanımının Etkileri

Aksu M. İ., Karaoğlu M., Kaya M., Esenbuğa N., Kurbanoğlu E. B.
Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, ss.76, (Özet Bildiri)

33. Broiler Karkas,Göğüs ve bagetlerin L*,a* ve b* Değerleri Üzerine Rasyonda Koç Boynuz Hidrolizatı (Ram Horn Hydrolysate,RHH) Kullanımının Etkileri

AKSU M. İ., Karaoğlu M., KAYA M., ESENBUĞA N., KURBANOĞLU E. B.
Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, ss.77, (Özet Bildiri)

34. Broiler Göğüs ve Baget Etlerinin Bazı Kalite Özellikleri üzerine Rasyonda Probiyotik Kullanımının Etkileri

AKSU M. İ., Karaoğlu M., KAYA M., ESENBUĞA N., KURBANOĞLU E. B.
Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, ss.78, (Özet Bildiri)

35. Broiler Karkas,Göğüs ve bagetlerin L*,a* ve b* Değerleri Üzerine Rasyonda Koç Boynuz Hidrolizatı (Ram Horn Hydrolysate,RHH) Kullanımının Etkileri

AKSU M. İ., Karaoğlu M., KAYA M., ESENBUĞA N., KURBANOĞLU E. B.
Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, ss.77, (Özet Bildiri)

36. Broiler Göğüs ve Baget Etlerinin Bazı Kalite Özellikleri üzerine Rasyonda Probiyotik Kullanımının Etkileri

AKSU M. İ., Karaoğlu M., KAYA M., ESENBUĞA N., KURBANOĞLU E. B.
Türkiye 8. Gıda Kongresi, Bursa, Türkiye, 26 - 28 Mayıs 2004, ss.78, (Özet Bildiri)

37. Probiyotik Bakterilerin Sucuk Üretiminde Kullanım İmkanları

Öztürk Er H., KAYA M., AKSU M. İ.
13. Biyoteknoloji Kongresi, Çanakkale, Türkiye, 25 - 29 Ağustos 2003, ss.50, (Özet Bildiri)

38. Modifiye Atmosferde Ambalajlamanın Dondurulmuş Çözündürülmüş Etlerden Üretilen Pastırmanın Mikrobiyolojik Özelliklerine Etkisi

KAYA M., AKSU M. İ.
13. Biyoteknoloji Kongresi, Çanakkale, Türkiye, 25 - 29 Ağustos 2003, ss.18, (Özet Bildiri)

39. Türk Sucuğu Üretiminde Isırgan Otu (Urtica Dioica L.) Kullanımının Sucuğun Mikrobiyolojik Özelliklerine Etkisi

AKSU M. İ., KAYA M.
Türkiye 7. Gıda Kongresi, Ankara, Türkiye, 22 - 24 Mayıs 2002, ss.847, (Özet Bildiri)

40. Türk Sucuğu Üretiminde Isırgan Otu (Urtica Dioica L.) Kullanımının Sucuğun Mikrobiyolojik Özelliklerine Etkisi

AKSU M. İ., KAYA M.
Türkiye 7. Gıda Kongresi, Ankara, Türkiye, 22 - 24 Mayıs 2002, ss.847, (Özet Bildiri)

41. Pastırma ve Çemende Escherichia coli O157:H7 nin İnhibisyonu Üzerine Araştırmalar

AKSU M. İ., KAYA M., ÖZ F.
12. Biyoteknoloji Kongresi, Balıkesir, Türkiye, 17 - 21 Eylül 2001, ss.23-24, (Tam Metin Bildiri)

42. Farklı Oranlarda Sarımsak İçeren Çemenlerde Escherichia coli O157:H7’nin İnhibisyonu

Aksu M. İ., Kaya M., Öz F.
12. Biyoteknoloji Kongresi, Balıkesir, Türkiye, 17 - 21 Eylül 2001, ss.93, (Özet Bildiri)

43. Dilimlenmiş ve Vakum Uygulanarak Ambalajlanmış Pastırmalarda Listeria monocytogenes’in Gelişme Durumu

KAYA M., AKSU M. İ.
10. KÜKEM Kongresi, Mersin, Türkiye, 25 - 27 Eylül 1997, ss.3, (Özet Bildiri)

44. FARKLİ LAKTİK STARTER KÜLTÜRLER KULLANİLARAK ÜRETİLEN SUCU KLA RD A Listeria ıııonocytogees' in DAVRANIŞI

Kaya M., Gökalp H. Y., Aksu M. İ.
Et ve Et Ürünleri Sempozyumu, İstanbul, Türkiye, 17 - 18 Ekim 1996, ss.65-72, (Tam Metin Bildiri) Creative Commons License

45. Parça Halinde İşlenen Kür Edilmiş Çiğ Et Ürünleri

Kaya M., Aksu M. İ., Gökalp H. Y.
Et ve Et Ürünleri Sempozyumu, İstanbul, Türkiye, 17 - 18 Ekim 1996, ss.26-34, (Tam Metin Bildiri) Creative Commons License

46. Sucuk Üretiminde Starter Kültür Kullanımının ve Farklı Nitrit Dozlarının L. monocytogenes’in Gelişimi Üzerine Etkileri

Kaya M., Gökalp H. Y., Aksu M. İ.
Et ve Et Ürünleri Sempozyumu, İstanbul, Türkiye, 17 - 18 Ekim 1996, ss.65-72, (Tam Metin Bildiri) Creative Commons License
Kitaplar 1

1. Kanatlı Etleri ve Ürünleri

Aksu M. İ., Kaya M.
Et ve Et Ürünlerinde Kalite Kontrolü, Merih Kıvanç, Editör, Anadolu Üniversitesi, Eskişehir, ss.78-106, 2010
Metrikler

Yayın

150

Yayın (WoS)

89

Yayın (Scopus)

92

Atıf (WoS)

1617

H-İndeks (WoS)

24

Atıf (Scopus)

1797

H-İndeks (Scopus)

25

Atıf (Scholar)

2992

H-İndeks (Scholar)

31

Atıf (TrDizin)

7

H-İndeks (TrDizin)

1

Atıf (Sobiad)

185

H-İndeks (Sobiad)

7

Atıf (Diğer Toplam)

8

Proje

19

Tez Danışmanlığı

10

Açık Erişim

108
BM Sürdürülebilir Kalkınma Amaçları