Prof. Dr. Muhammet İrfan AKSU

Yayın Ağı

Makaleler 99

1. 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)

2. 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)

3. 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)

4. 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)

5. 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) Sürdürülebilir Kalkınma

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

Çalişir N., GÜLBANDILAR A., AKSU M. İ.

Food Science and Technology International , 2025 (SCI-Expanded)

7. 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., GÜLBANDILAR A., KONAR N., Tamtürk F.

ACS Omega , cilt.10, sa.21, ss.22146-22157, 2025 (SCI-Expanded)

8. 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) Sürdürülebilir Kalkınma

9. 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) Sürdürülebilir Kalkınma

10. 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) Sürdürülebilir Kalkınma

11. 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., GÜLBANDILAR A., Tamturk F.

MEAT SCIENCE , cilt.197, 2023 (SCI-Expanded, Scopus)

12. 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) Sürdürülebilir Kalkınma

13. 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)

14. 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)

15. 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 , 2022 (Hakemli Dergi)

16. 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) Sürdürülebilir Kalkınma

17. 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)

18. 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)

19. 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)

20. 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)

21. 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) Sürdürülebilir Kalkınma

22. 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)

23. 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)

24. 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)

25. 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)

26. 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)

27. 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)

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

ÖZ F., KIZIL M., CAKMAK I., AKSU M. İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.2820-2833, 2015 (SCI-Expanded, Scopus)

29. 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)

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

ÇOBAN Ö., LAÇİN E., AKSU M. İ., KARA A., SABUNCUOGLU N.

EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus)

31. 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)

32. 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)

33. 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)

34. 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)

35. 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)

36. 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)

37. 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)

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

LAÇİN E., ÇOBAN Ö., AKSU M. İ., SABUNCUOĞLU ÇOBAN N., DAŞ H.

Kafkas Universitesi Veteriner Fakultesi Dergisi , 2013 (SCI-Expanded, Scopus, TRDizin)

39. 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)

40. 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)

41. 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)

42. 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)

43. 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)

44. 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)

45. 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)

46. 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)

47. 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)

48. 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)

49. 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)

50. 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)

51. 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)

52. 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)

53. 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)

54. 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)

55. 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)

56. 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)

57. 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)

58. 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)

59. 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)

60. 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)

61. 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)

62. 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)

63. 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)

64. 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)

65. 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)

66. 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)

67. 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)

68. 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)

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)

70. 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)

71. 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)

72. 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)

73. 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)

74. 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)

75. 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)

76. 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)

77. 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)

78. 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)

79. 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)

80. 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)

81. 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)

82. 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)

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)

84. 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)

85. 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)

86. 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)

87. 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)

88. 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)

89. 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)

90. 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)

91. 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 (Hakemli Dergi)

92. 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)

93. Trabzonhurmasının Reçel ve Marmelat Üretiminde Kullanım İmkanları

Aksu M. İ., Nas S.

TSE Standard Teknik Dergi , cilt.40, ss.40-48, 1999 (Hakemli Dergi)

94. 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)

95. 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 (ESCI)

96. 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)

97. 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)

98. 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)

99. 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)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 41

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)

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)

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)

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

ELEN H., ATALAR İ., SARICAOĞLU 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)

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)

7. 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)

8. 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)

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)

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., ŞİMŞEK A., AKSU M. İ.

Ege 10th Internatıonal Conference on Applied Scıences, İzmir, Türkiye, 22 - 24 Aralık 2023, ss.1265-1274, (Tam Metin Bildiri)

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. 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)

14. 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., AKKÖSE A., YALINKILIC B.

The 3rd International Symposium on ‘Traditional Foods from Adriatic to Caucacus’, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.169, (Tam Metin Bildiri)

15. 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)

16. 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)

17. 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)

18. 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)

19. 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)

20. 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)

21. 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)

22. 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)

23. 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)

27. **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)

28. 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)

29. 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)

30. **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)

31. 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)

32. 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)

33. 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)

40. 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)

41. 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)

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

142

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

1593

H-İndeks (WoS)

Atıf (Scopus)

1754

H-İndeks (Scopus)

Atıf (Scholar)

2959

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

185

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)