Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.58, no.7, pp.2806-2814, 2021 (Journal Indexed in SCI) identifier identifier identifier

Probiotic properties of lactic acid bacteria strains isolated from pastirma

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.134, 2020 (Journal Indexed in SCI) identifier identifier

Is sodium carboxymethyl cellulose (CMC) really completely innocent? It may be triggering obesity

International Journal of Biological Macromolecules, vol.163, pp.2465-2473, 2020 (Journal Indexed in SCI Expanded) Sustainable Development identifier identifier identifier

Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

Food Chemistry, vol.288, pp.341-346, 2019 (Journal Indexed in SCI Expanded) identifier identifier identifier

The proteolytic changes in two different types of pastirma during the production

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.43, no.8, 2019 (Journal Indexed in SCI) identifier identifier

Volatile compounds of pastirma under different curing processes

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.43, no.8, 2019 (Journal Indexed in SCI) identifier identifier

Citric acid production by autochthonous Candida zeylanoides strains

Journal Of Biotechnology, vol.280, pp.18, 2018 (Journal Indexed in SCI) identifier

Characteristics of Pastirma Types Produced from Water Buffalo Meat

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.24, no.2, pp.179-185, 2018 (Journal Indexed in SCI) identifier identifier

Volatile compounds of olive oils from different geographic regions in Turkey

International Journal of Food Properties, vol.21, no.1, pp.1833-1843, 2018 (Journal Indexed in SCI) identifier identifier

The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA +/- rma

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.54, no.12, pp.3892-3898, 2017 (Journal Indexed in SCI) identifier identifier identifier

EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.4, 2017 (Journal Indexed in SCI) identifier identifier

Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.21, no.2, pp.233-239, 2015 (Journal Indexed in SCI) identifier identifier

Thermodynamic analysis of experimental adsorption isotherms of Pastirma (Turkish dry meat product)

Journal of Food, Agriculture and Environment, vol.11, pp.2803-2809, 2013 (Journal Indexed in SCI Expanded) identifier

Effects of corn oil and broccoli on instrumental texture and color properties of bologna-type sausage

International Journal of Food Properties, vol.15, no.5, pp.1161-1169, 2012 (Journal Indexed in SCI) identifier identifier

Heterocyclic aromatic amines in meat

Journal of Food Processing and Preservation, vol.35, no.6, pp.739-753, 2011 (Journal Indexed in SCI) identifier identifier identifier

The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle

Journal of Food Processing and Preservation, vol.35, no.6, pp.806-812, 2011 (Journal Indexed in SCI) identifier identifier

Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)

Food and Bioproducts Processing, vol.89, no.4, pp.449-456, 2011 (Journal Indexed in SCI Expanded) identifier identifier

Utilization of Thymus Vulgaris L. in the production of sucuk

Journal of Food Processing and Preservation, vol.35, no.4, pp.483-487, 2011 (Journal Indexed in SCI) identifier identifier

Volatile compounds of traditionally produced pastirma

FLEISCHWIRTSCHAFT, vol.91, no.4, pp.112-116, 2011 (Journal Indexed in SCI) identifier identifier

THE BEHAVIOR OF E-COLI O157:H7 IN SUCUK

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.33, no.6, pp.827-836, 2009 (Journal Indexed in SCI) identifier identifier

Effect of chitosan coating on chemical and microbiological properties of Atlantic bonito (Sarda sarda) fillets

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.46, no.4, pp.380-383, 2009 (Journal Indexed in SCI) identifier identifier

Determination of biogenic amines in sucuk

Food Control, vol.19, no.9, pp.868-872, 2008 (Journal Indexed in SCI) identifier identifier

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

JOURNAL OF FOOD SAFETY, vol.27, no.4, pp.400-410, 2007 (Journal Indexed in SCI) identifier identifier

Effect of starter culture on growth of Staphylococcus aureus in sucuk

FOOD CONTROL, vol.17, no.10, pp.797-801, 2006 (Journal Indexed in SCI) identifier identifier

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.85, no.13, pp.2281-2288, 2005 (Journal Indexed in SCI) identifier identifier

Effect of Lactobacillus sakei Lb706 on behavior of Listeria monocytogenes in vacuum-packed rainbow trout fillets

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.29, no.4, pp.1039-1044, 2005 (Journal Indexed in SCI) identifier identifier

The behavior of Listeria monocytogenes in sucuks produced with different lactic starter cultures

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.6, pp.1113-1120, 2004 (Journal Indexed in SCI) identifier identifier

Microfiltration of whey proteins adsorbed on yeast cells

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.39, no.1, pp.71-78, 2004 (Journal Indexed in SCI) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.3, pp.563-568, 2004 (Journal Indexed in SCI) identifier identifier

Microbiological quality and chemical composition of the doner

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.6, pp.1097-1103, 2004 (Journal Indexed in SCI) identifier identifier

The effects of starter cultures and different nitrite doses on the growth of Listeria monocytogenes in sucuk production

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.28, no.6, pp.1121-1127, 2004 (Journal Indexed in SCI) identifier identifier

Some microbiological and chemical properties of bologna-type sausage samples from different brands

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.27, no.6, pp.1299-1303, 2003 (Journal Indexed in SCI) identifier identifier

Değişik firmalara ait salamların bazı mikrobiyolojik ve kimyasal özellikleri

Turkish Journal Of Veterinary Sciences, vol.27, pp.1299-1303, 2003 (Journal Indexed in SCI) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.27, no.4, pp.987-990, 2003 (Journal Indexed in SCI) identifier identifier

Production of pastirma with different curing methods and using starter culture

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.26, no.4, pp.909-916, 2002 (Journal Indexed in SCI) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.26, no.1, pp.125-132, 2002 (Journal Indexed in SCI) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.26, no.4, pp.917-923, 2002 (Journal Indexed in SCI) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.25, no.3, pp.319-326, 2001 (Journal Indexed in SCI) identifier identifier

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

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.25, no.6, pp.847-854, 2001 (Journal Indexed in SCI) identifier identifier

Detection of beef body fat and margarine in butterfat by differential scanning calorimetry

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, vol.66, no.3, pp.795-801, 2001 (Journal Indexed in SCI) identifier identifier

The incidence of Listeria spp. in Turkish style dry sausage

FLEISCHWIRTSCHAFT, vol.77, no.3, pp.275-276, 1997 (Journal Indexed in SCI) identifier

THE INFLUENCE OF TEXTURED SOYA PROTEIN ON THE PROPERTIES OF KOFTE

FLEISCHWIRTSCHAFT, vol.71, no.5, pp.551-552, 1991 (Journal Indexed in SCI) identifier

BEHAVIOR OF LISTERIA-MONOCYTOGENES ON VACUUM-PACKED BEEF

FLEISCHWIRTSCHAFT, vol.71, no.4, pp.424-426, 1991 (Journal Indexed in SCI) identifier

BEHAVIOR OF L-MONOCYTOGENES IN VACUUM-PACKED SLICED FRANKFURTER-TYPE SAUSAGE

FLEISCHWIRTSCHAFT, vol.70, no.11, pp.1294-1295, 1990 (Journal Indexed in SCI) identifier

INFLUENCE OF TEXTURED SOYA PROTEIN ON THE PROPERTIES OF KOFTE

FLEISCHWIRTSCHAFT, vol.70, no.6, pp.646-649, 1990 (Journal Indexed in SCI) identifier

BEHAVIOR OF L-MONOCYTOGENES ON VACUUM-PACKED BEEF

FLEISCHWIRTSCHAFT, vol.70, no.5, pp.546-550, 1990 (Journal Indexed in SCI) identifier

BEHAVIOR OF LISTERIA-MONOCYTOGENES IN VACUUM-PACKED SLICED FRANKFURTER-TYPE SAUSAGE

FLEISCHWIRTSCHAFT, vol.70, no.3, pp.236-235, 1990 (Journal Indexed in SCI) identifier

BEHAVIOR OF LISTERIA-MONOCYTOGENES IN MINCED MEAT DURING CHILLED AND FROZEN STORAGE

FLEISCHWIRTSCHAFT, vol.69, no.4, pp.617-620, 1989 (Journal Indexed in SCI) identifier

MANUFACTURE OF HAMBURGERS IN THE TURKISH STYLE USING SOYA FLOUR

FLEISCHWIRTSCHAFT, vol.68, no.11, pp.1366-1365, 1988 (Journal Indexed in SCI) identifier

Hamburger nach Türkisch Art: Herstellung unter Verwendung von Sojamehl.

FLEISCHWIRTSCHAFT, vol.68, no.11, pp.1366-1372, 1988 (Journal Indexed in SCI Expanded)

Articles Published in Other Journals

EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK

GIDA / THE JOURNAL OF FOOD, vol.46, no.6, pp.1358-1368, 2021 (Other Refereed National Journals)

Citric Acid Production of Yeasts: An Overview

EUROBIOTECH JOURNAL, vol.5, no.2, pp.79-91, 2021 (Journal Indexed in ESCI) identifier identifier

Potential Bacteriocinogenic Lactic Acid Bacteria from Pastırma

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol.11, no.1, pp.19-26, 2021 (National Refreed University Journal)

Tarhun ve Kişniş Tohumunun Uçucu Yağ Bileşenleri

Bayburt üniversitesi Fen Bilimleri Dergisi, vol.2, pp.26-33, 2019 (Other Refereed National Journals)

Volatile Compounds and Fatty Acid Composition of Crude and Refined Hazelnut Oils

Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol.49, pp.104-110, 2018 (Other Refereed National Journals)

Effect of Heat Treatment on the VOlatile COmpound Profile and Other Quantitative Properties of Sucuk

Fleischwirsthaft International, vol.5, pp.69-74, 2013 (Refereed Journals of Other Institutions)

The Effect of Nettle (Urtica dioica L.) on Chemical Protperties of Rainbow Trout (Oncorynchus mykiss) Fillets

American Journal of Food Technology, vol.3, no.5, pp.335-340, 2008 (Refereed Journals of Other Institutions)

The effects of nettle Urtica diocia L on chemical properties of rainbow trout Oncorynchus mykiss fillets

AMERICAN JOURNAL OF FOOD TECHNOLOGY, vol.3, pp.335-340, 2008 (Refereed Journals of Other Institutions)

A survey on microbiological and chemical quality of vacuum packed frankfurter

Atatürk Üniversitesi, Ziraat Fakültesi Dergisi, no.39, pp.1-5, 2008 (Other Refereed National Journals)

A survey on microbiological and chemical quality of vacuum packed Frankfurters

Atatürk Üniversitesi Ziraat Fak. Derg., vol.39, pp.109-113, 2008 (Refereed Journals of Other Institutions)

Fermente Sosislerde Uçucu Bileşikler

Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol.38, no.2, pp.225-230, 2007 (National Refreed University Journal)

S. xylosus ve L.plantarum Suşlarının Sucuğun Duyusal Özellikleri ve Renk Değerleri Üzerine Etkileri

Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol.38, no.1, pp.83-89, 2007 (National Refreed University Journal)

Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi

Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol.38, no.1, pp.121-126, 2007 (National Refreed University Journal)

Et ve et ürünlerinde heterosiklik aromatik amin oluşumunun engellenmesi.

Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol.38, no.1, pp.121-126, 2007 (Other Refereed National Journals)

Et ve Et Ürünlerinde Heterosiklik Aromatik Amine Oluşumunun Engellenmesi

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ, vol.38, no.1, pp.121-126, 2006 (National Refreed University Journal)

Yüksek Basınç Uygulamasının Et Kalitesi Üzerine Etkisi

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ, vol.37, no.2, pp.249-255, 2006 (National Refreed University Journal)

Et ve Et Ürünlerinde Heterosiklik Aromatik Aminlerin Belirlenmesi

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ, vol.37, no.2, pp.243-248, 2006 (National Refreed University Journal)

Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels

American Journal of Food and Technology, vol.1, no.1, pp.59-65, 2006 (Refereed Journals of Other Institutions)

Proteinlerin Yüzey Özellikleri. I. Temel Konu ve Eşitlikler

Standard, pp.63-70, 1999 (Other Refereed National Journals)

Verhalten von Escherichia coli o157:H7 in türkischer rohwurst

Mitteilungsblatt der Bundesanstalt für Fleischforschung, vol.142, pp.506-519, 1998 (Refereed Journals of Other Institutions)

Sucuk, Pastırma ve Kavurmanın Sağlık Açısından İrdelenmesi

Standard, Geleneksel Türk Et Ürünleri Özel Sayısı, vol.özel sayı, pp.65-68, 1995 (Other Refereed National Journals)

Sucuk, Pastırma ve Kavurma Standartları ile İlgili Değerlendirmeler

Standard, Geleneksel Türk Et Ürünleri Özel Sayısı, vol.özel sayı, pp.74-79, 1995 (Other Refereed National Journals)

Verhalten von Listerien bei Fleisch und Fleischerzeugnissen in Vakuumverpackung

Mitteilungsblatt der Bundesanstalt für Fleischforschung, vol.29, pp.214-218, 1990 (Refereed Journals of Other Institutions)

Vermehrung von Listeria monocytogenes auf Fleischoberflachen

Mitteilungsblatt der Bundesanstalt für Fleischforschung, vol.28, pp.446-449, 1989 (Refereed Journals of Other Institutions)

Bedeutung des Vorkommens von Listerien bei Fleisch und Fleischzeung issen

Mitteilungsblatt der Bundesanstalt für Fleischforschung, vol.28, pp.440-445, 1989 (Refereed Journals of Other Institutions)

Listerien bei und Fleishherzeugnissen

Mitteilungsblatt der Bundesanstalt für Fleischforschung, vol.28, pp.192-199, 1989 (Refereed Journals of Other Institutions)

Türkiye Gıda Üretimi ve Teknolojisinin Genel Durumu

TİGEM, vol.2, no.7, pp.15-21, 1987 (Other Refereed National Journals) Sustainable Development

Refereed Congress / Symposium Publications in Proceedings

Effects of ripening rate, starter culture and fat type on volatile compounds of sucuk

7. International İstanbul Scientific Research Congress, 18 December 2021

Effects of Autochthonous Lactic Acid Bacteria Strains on Growth of Staphylococcus aureus in Heat Treated Sucuk

2nd INTERNATIONAL / 12th NATIONAL FOOD ENGINEERING CONGRESS, Ankara, Turkey, 25 - 27 November 2021, vol.43, pp.135-140 Creative Commons License

Fermente sosislerde laktik asit bakterilerinin nitrozaminler üzerine etkileri

5th International Congress on Engıneering and Technology Management, 24 April 2021

Nitrite-Nitrate and Nitrosamines in Meat Products

IV.Et Ürünleri Çalıştayı, Aydın, Turkey, 6 - 08 October 2020, pp.127

Vermehrung von Listeria monocytogenes auf Fleischoberflächen

Bundesanstalt für Fleishcforschung, Germany, pp.84

The Effect of Low-Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage

The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases, Bosnia And Herzegovina, pp.13

Listeria monocytogenes bei vakuumverpacktem Rindfleisch

Bundesanstalt für Fleishcforschung, Germany, pp.84

Effect of Modified Atmosphere Packaging on Color and Sensory Properties of Pastırma Produced with Different Chloride Salts

The 3nd International Symposium on ‘’Traditional Foods from Adriatic to Caucases, Bosnia And Herzegovina, pp.165

Lactic Acid Bacteria in Pastirma

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

Dilimlenmiş Salamlarda L. monocytogenes in Gelişimi Üzerine L.sakei’ nin Etkisi

2.Uluslararası Gıda Güvenliği Kongresi, İstanbul, Turkey, pp.32

Fermented Sausages: Yeasts As Starter Culture

2nd International Congress on Food Technology, Aydın, Turkey, pp.294

Role of Heat Treatment in Volatile Nitrosamine Formation: Fermented Sausages

5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara, Turkey, 2 - 06 October 2019, pp.504-509

Mechanical Deboned Meat in Meat Industry

5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara, Turkey, 2 - 06 October 2019, pp.960-966

Antioxidant Peptides in Meat and Meat Products

5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara, Turkey, 2 - 06 October 2019, pp.967-974

Vanillin Production by Bioconversion

5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara, Turkey, 2 - 06 October 2019, pp.975-981

Textural Properties of Pastırma Types with Transglutaminase

1st International/11 th National Food Engineering Congress, 7 - 09 November 2019

Furosine in Foods

3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.1639-1643

Occurrence of Nitrosamines in Sucuk and Heat-Treated Sucuk

3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.1762-1765

N-Nitrosamines in Meat Products

3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.1-5

Lipid Production by Yarrowia lipolytica Strains

3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019

The Effects of Black Pepper and Sodium Ascorbate on Microbiological Properties of Sucuk

International Congress on Engineeringand Life Science, 11 - 14 April 2019

Lipid oxidation in two different types of pastırma during production

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

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

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

EFFECTS OF DIFFERENT ESSENTIAL OIL SOURCES ON BIOMASS,OIL PRODUCTION AND OIL YIELD OF Yarrowia lipolytica STRAINS

3rd International Congress on Food Technology, Nevşehir, Turkey, 10 - 12 October 2018, pp.387

THE LIPOLYTIC ENZYME ACTIVITIES OF PASTIRMA TYPESPRODUCED WITH DIFFERENT SALT LEVELS

3rd International Congress on Food Technology, Nevşehir, Turkey, 10 - 12 October 2018, pp.389

Volatile profile of heat-treated sucuk produced with different nitrite and sodium ascorbate levels

3rd International Congress on Food Technology, Nevşehir, Turkey, 10 - 12 October 2018, pp.392

Traditional Turkish Meat Products and Food Safety

International Eurasian Congress on Natural Nutrition and Healthy Lİfe, 12 - 15 July 2018, pp.443-447

Traditional Foods and Food Safety

International Congress on Engineering and Lİfe Science, 26 - 29 April 2018, pp.7-9

Lipase Activity of Coagulase Negative Staphylococci from Fermented Sausages

International Congress on Engineering and Life Science, Kastamonu, Turkey, 26 - 29 April 2018, pp.790

Processing characteristics of Dark Firm Dry (DFD) meat

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

Volatile Compounds and Some Physico-Chemical Properties of Bologna-Type Beef Sausage Produced With Sunflower Oil

47th International Scientific Conference on FoodEngineering and Biotechnology, Kuala-Lumpur, Malaysia, 21 - 22 December 2017

Effects of Using Hazelnut Oil on Some Physico-Chemical Properties and Volatile Compounds of Bologna-Type Beef Sausage

47th International Scientific Conference on FoodEngineering and Biotechnology, Kuala-Lumpur, Malaysia, 21 - 22 December 2017

Pastırmanın renk değerlerine transglutaminaz enziminin etkisi

10.Gıda Mühendisliği Kongresi, Turkey, 9 - 11 November 2017

Pastırmada Enterokoklar

10.Gıda Mühendisliği Kongresi, Turkey, 9 - 11 November 2017

Kür edilmiş et ürünlerinde nitrik oksit

10. Gıda Mühendisliği Kongresi, Turkey, 9 - 11 November 2017

Genotypic identification of yeast from pastırma

3nd International Symposium on fermented meat, Clermont-Ferrand, France, 27 - 29 September 2017

Isolated and characterization of enterococci from pastırma

3rd International Symposıum on Fermented Meat, France, 27 - 29 September 2017

Biogenic amines content and some qualitative properties of different pastırma types

3rd International Symposium on Fermented Meat, France, 27 - 29 September 2017

New techniques used in determination of meat quality

II.International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 21 - 23 September 2017

Et Kalitesinin Belirlenmesinde Kullanılan Yeni Teknikler

II. International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 21 - 23 September 2017, pp.1581

Assesment of waste breads in lactic acid production

II:International Conference on Advanced Engineering Technologies, Turkey, 21 - 23 September 2017

Textural Parameters and Ultrastructural Changes of Banana Which Applied to Osmotic Dehydration Pretreatment

International Conference on Advance and Innovatıons in Engineering (ICAIE), 10 - 12 May 2017

Textural Parameters and Ultrastructural Changes of Amasya Apples by Applied with Osmotic Dehydration Pretreatment.

International Conference on Engineering Technology and Innovation (ICETI), 22-26 March 2017. Sarajevo, 22 - 26 March 2017

The Effect Of Osmotic Dehydratıon Pretreatment Applied To Apples On The Quality Parameters Of This Fruits And Kinetic Modeling

International Conference on Engineering Technology and Innovation (ICETI), 22-26 March 2017. Sarajevo, 22 - 26 March 2017

Use of Hot-Boned Meat in Emulsified Meat Products

International Congress on Food of Animal Origin, Lefkoşa, Cyprus (Kktc), 10 - 13 November 2016, pp.184

Effect of Nitrite on Shelf Life and Safety of Emulsified Meat Products

International Congress on Food of Animal Origin, Lefkoşa, Cyprus (Kktc), 10 - 13 November 2016, pp.182

Farklı Klorür Tuzlarının Sucuğun Uçucu Bileşkleri Üzerine Etkileri.

Türkiye 12. Gıda kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.511

Pastırma Üretim Aşamalarında Biyojen Aminler

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.508

Antagonistic activities of lactic acid bacteria isolated from Pastirma

European Biotechnology Conference, Latvia, 5 - 07 May 2016, vol.231 identifier

Pastırma Üretiminde KCI, CaCI2 ve MgCI2 Tuzlarının Kullanılabilme İmkanları

9. Gıda Mühendisleri Kongresi, İzmir, Turkey, 12 - 14 November 2015, pp.7

Farklı Klorür Tuzları Kullanılarak Üretilen Pastırmaların Uçucu Bileşikleri

9. Gıda Mühendisliği Kongresi, İzmir, Turkey, 12 - 14 November 2015, pp.131

Bitkisel Yağ Rafinasyonunda Membran Teknolojisi

Mühendislikte Yeni Teknolojiler Sempozyumu, Bayburt, Turkey, 24 - 27 October 2015, pp.311

Gıda Endüstrisinde Nanokapsülasyon

Mühendislikte Yeni Teknolojiler Sempozyumu, Bayburt, Turkey, 24 - 27 October 2015, pp.139

The Effect of Lox Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage

The 3nd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 October 2015

Effect of Partial Replacement of Sodium Cloride with KCl, MgCl2 and CaCl2 on Lipolysis and Lipid Oxidation in Sliced and Modified Atmosphere Packaged Pastırma

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.169

Sucuktan bakteriyosin üreten laktik asit bakterilerinin izolasyonu ve moleküler karakterizasyonu

4. Ulusal Moleküler Biyoloji ve Biyoteknoloji Kongresi, Afyon, Turkey, 21 - 24 August 2015, pp.1

Pastırmadan Bakteriyosin Üreten Laktik Asit Bakterilerinin İzolasyonu ve Moleküler Karakterizasyonu

Türkiye Doğal Beslenme ve Yaşam Boyu Sağlık Zirvesi, Bilecik, Turkey, 21 - 23 May 2015, pp.353

Isolation And Molecular Characterization Of Bacteriocin Producing Lactic Acid Bacteria From Pastırma

Türkiye Doğal Beslenme ve Yaşam Boyu Sağlık Zirvesi, Bilecik, Turkey, 21 - 23 May 2015, pp.1

Geleneksel Türk Et Ürünleri Sucuk, Pastırma ve Kavurmada Tuz Oranının Azaltılabilme İmkanları

Türkiye Doğal Beslenme ve Yaşam Boyu Sağlık Zirvesi, Bilecik, Turkey, 21 - 23 May 2015, pp.359

Emülsiyon tipi et ürünlerinde bitkisel yağ kullanım imkanları

YABİTED. II. bitkisel yağ kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.99

Kür edilmiş et ürünlerinde nitrozaminler

5. Gıda güvenliği kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.188

Bitkisel Yağlarda Aflatoksinler

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.75

Fermente Et Ürünlerinde Enterokoklar ve Bakteriyosinler

2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.258

Farklı Bölgelere Ait Zeytinyağlarının Yağ Asidi Bileşimi

2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.11

Gıdalarda tuz oranının azaltılmasına yönelik stratejiler ve ürün güvenliği

2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Turkey, 28 - 30 April 2015

Pastırma ve Benzeri Ürünlerde Proteolizis

2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.261

Isıl Işlem Görmüş Sucuk Üretiminde F Değeri Uygulanması

. 2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.259

Parça Halde Işlenen Kuru Kür Edilmiş Et Ürünlerinde Lipolizis

2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.260

Et Ürünleri Ile Ilgili Tebliğ ve Standartlar

. 3.Et Ürünleri Çalıştayı, Tokat, Turkey, 16 - 17 October 2014, pp.3

Isıl Işlem Görmüş Sucuk ve ısıl Işlem Koşulları

3.Et Ürünleri Çalıştayı, Tokat, Turkey, 16 - 17 October 2014, pp.57

Farklı Proses Şartlarında Üretilen Pastırmaların Uçucu Bileşikleri

3.Et Ürünleri Çalıştayı, Tokat, Turkey, 16 - 17 October 2014, pp.50

Et Endüstrisinde Inovasyon

3.Et Ürünleri Çalıştayı, Tokat, Turkey, 16 - 17 October 2014, pp.62

Probiotic meat products

European Biotechnology Congress, Lecce, Italy, 15 - 18 May 2014, vol.185 identifier

Catalase positive cocci and volatile compounds in fermented sausages

European Biotechnology Congress, Lecce, Italy, 15 - 18 May 2014, vol.185 identifier

Tebliğ ve Standartlarda Sucuk ve Pastırma

4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.27

Farklı Nitrat Seviyelerinin Pastırmanın Bazı Kalitatif Özelliklerine Etkileri

4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.1055

Farklı Proses Şartlarının Sucuğun TBARS Değerine Etkileri,

Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.575

Cağ Kebabı

III.Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.67

Vakum Ambalajlanmış Taze Etlerde Clostridium estertheticum’un Kontrolü

3.Gıda Güvenliği Kongresi, İstanbul, Turkey, 3 - 04 May 2012, pp.94

Farklı Hayvansal Yağlar Kullanılarak Üretilen Kavurmaların Uçucu Bileşikleri

7. Gıda Mühendisliği Kongresi, Ankara, Turkey, 24 - 26 November 2011, pp.42

Farklı Proses Şartlarında Olgunlaştırılan Sucukların Tekstürel Özellikleri

7. Gıda Mühendisliği Kongresi, Ankara, Turkey, 24 - 26 November 2011, pp.93

Volatile Compounds of Hazelnut Oil

9th Euro Fed Lipid Congress, 18 - 21 October 2011

The Effect of Different Animal Fats on Sensory Properties of Kavurma-A Turkish Meat Product

4th International Congress on Food and Nutrition, İstanbul, Turkey, 12 - 14 October 2011, pp.1-3

Dilimlenmiş Salamlarda L.monocytogenes’in Gelişimi Üzerine L.Sakei nin Etkisi

2.Gıda Güvenliği Kongresi, İstanbul, Turkey, 9 - 10 December 2010, pp.32

Sucukta Patojen Bakteriler

1. Et Ürünleri (Sucuk) Çalıştayı, Aydın, Turkey, 2 - 03 December 2010, pp.2

Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels.

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.537

The use of Orange Fiber in Sucuk Production

1st International Congress on Food Technology, Antalya, Turkey, 3 - 06 November 2010, pp.4

Effects of different food additives and frying temperatures on the formation of heterocyclic aromatic amines in chops.

1st International Congress of Traditional Foods from Adriatic to Caucasus, 15 - 17 April 2010

The Effects of Different Food Additives and Fat Levels on Formation of Heterocyclic Aromatic Amines in Köfte Fried at Different Temperatures

1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.1077

Sucuk Üretiminde Portakal Lifi Kullanımının Duyusal Özellikler Üzerine Etkisi

1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.357

Effects of Different Food Additives and Frying Temperatures on the Formation of Heterocyclic Aromatic Amines in Chops

1st International Congress of Traditional Foods from Adriatic to Caucasus, Tekirdağ, Turkey, 15 - 17 April 2010, pp.1078

Gıda Sanayinin Teknolojik Analizi

Ziraat Mühendisliği VII.Teknik Kongresi, Ankara, Turkey, 11 - 15 January 2010, pp.1113-1123

Et Ürünlerinde Fonksiyonel Bileşiklerin Kullanımı

6.Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.235

Salam Üretiminde Mısırözü Yağı ve Brokoli Kullanım İmkanları

6.Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.179

Fındık Yağı ve Fonksiyonel Bileşenleri

6.Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.181

Pastırmada Koagülaz Negatif Stafilokoklar ve Fonksiyonları

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.116-121

Fonksiyonel Et Starter Kültürleri

II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.857

The Effect of Starter Culture on Volatile Compounds in Sucuk

3rd International Congress on Food and Nutrition, Antalya, Turkey, 22 - 25 April 2009, pp.153

The Effect of Staphylococcus carnosus on Volatile Profile of Sucuk

First European Food Congress, Ljubljana, Slovenia, 4 - 09 November 2008, pp.81

Sucuk ve pastırmanın nem adsorpsiyon izotermlerinin incelenmesi

UKMK-8 Sekizinci Ulusal Kimya Mühendisliği Kongresi, Malatya, 2008., Turkey, 26 - 28 August 2008

Sucuk ve Pastırmanın Nem Adsorpsiyon İzotermlerinden Yararlanarak Termodinamik Özelliklerinin Belirlenmesi

8. Ulusal Kimya Mühendisliği Kongresi (UKMK-8), 26-29 Ağustos 2008, Malatya, Malatya, Turkey, 26 - 29 August 2008, pp.431-432

Staphylococcus carnosus’un Sucuğun Duyusal Özellikleri Üzerine Etkisi

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.509

Et ve Et Ürünlerinde Shiga Toxin Üreten Escherichia coli (STEC)

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.839

Emülsiyon Tipi Et Ürünlerinde Listeria monocytogenes ve Kontrolü.

Türkiye 10. Gıda Kongresi, Erzurum, Turkey, 21 - 23 May 2008, pp.837

Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts.

1st International Congress of Seafood Technology, İzmir, Turkey, 18 - 21 May 2008, pp.115-119

Hayvansal Gıdaların Mikrobiyolojik Yönden İncelenmesi

1. Ulusal Zoonoz Kongresi, Erzurum, Turkey, 3 - 06 December 2007, pp.144

Fermente ve Kuru Et Ürünlerinde Katalaz Pozitif Koklar

5. Gıda Mühendisliği Kongresi, Ankara, Turkey, 8 - 10 November 2007, pp.323-329

Volatile Compounds in Pastırma

II. International Congress on Food and Nutrition, İstanbul, Turkey, 24 - 26 October 2007, pp.216

Cooked foods and cancer.

The FEBS Journal, 18 September 2006 Sustainable Development

Nutritional Value of Pastirma,A Traditional Turkish Cured-Dried Meat Product

13th World Congress of Food Science and Technology, Nantes, France, 17 - 21 September 2006, pp.13

Mutagenic and carcinogenic heterocyclic aromatic amines

31st Congress of the Federation-of-European-Biochemical-Societies (FEBS), İstanbul, Turkey, 24 - 29 June 2006, vol.273, pp.301-302 identifier

Pastırmadan Katalaz Pozitif Kokların İzolasyonu ve İdentifikasyonu

Türkiye 9.Gıda Kongresi, Bolu, Turkey, 24 - 26 May 2006, pp.481-484

Su ürünlerinde polisiklik aromatik hidrokarbonlar

XIII. Ulusal Su Ürünleri Sempozyumu, Turkey, 1 - 04 September 2005

Su Ürünlerinde Polisiklik Aromatik Hidrokarbonlar

XIII. Ulusal Su Ürünleri Sempozyumu, Çanakkale, Turkey, 1 - 04 September 2005, pp.54

HACCP in Sucuk Production

I. International Food and nutrition Congress, İstanbul, Turkey, 15 - 18 June 2005, pp.124

Polycyclic aromatic hydrocarbons in meat and meat products

1st International Food and Nutrition Congress, İstanbul, Turkey, 15 - 18 June 2005, pp.143

Isıl İşlem Uygulanmış Et ve Et Ürünlerinde Heterosiklik Aromatik Aminler

Türkiye 8. Gıda Kongresi, Bursa, Turkey, 26 - 28 May 2004, pp.82

Et ve Et Ürünlerinde Biyojen Aminler

Türkiye 8. Gıda Kongresi, Bursa, Turkey, 26 - 28 May 2004, pp.81

Probiyotik Bakterilerin Sucuk Üretiminde Kullanım İmkanları

13. Biyoteknoloji Kongresi, Çanakkale, Turkey, 25 - 29 August 2003, pp.50

Et Teknolojisinde Koruyucu Kültürler ve Bakteriyosinler

Türkiye 7. Gıda Kongresi, Ankara, Turkey, 22 - 24 May 2002, pp.869

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

12. Biyoteknoloji Kongresi, Balıkesir, Turkey, 17 - 21 September 2001, pp.93

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

12. Biyoteknoloji Kongresi, Balıkesir, Turkey, 17 - 21 September 2001, pp.23-24

Sucuk Üretim Prosesinde E. coli O157:H7 nin Gelişme Durumu

IX. KÜKEM Biyoteknoloji Kongresi, Denizli, Turkey, 6 - 09 September 1999, pp.41-46

Değişik Firmalara Ait Sosislerin Kimyasal Özelliklerinin Tespiti

Doğu Anadolu Tarım Kongresi, Erzurum, Turkey, 14 - 18 September 1998, pp.1668-1676

Dönerde Listeria ve Salmonella Aranması

10.KÜKEM Kongresi, Mersin, Turkey, 25 - 27 September 1997, pp.88

Yaprak Dönerin Kimyasal Bileşimi ve Mikrobiyolojik Kalitesi

Gıda Mühendisliği III. Ulusal Sempozyumu, Ankara, Turkey, 22 - 23 September 1997, pp.140-146

Parça Halinde İşlenen Kür Edilmiş Çiğ Et Ürünleri

Et ve Et Ürünleri Sempozyumu, İstanbul, Turkey, 17 - 18 October 1996, pp.26-34

Pre ve Postrigor Kasın Çeşitli Emülsiyon Özellikler Üzerinde Dondurarak Depolama Süresinin Etkisi

II.Gıda Mühendisliği Ulusal Sempozyumu, Ankara, Turkey, 18 - 19 September 1995, pp.55-56

Enterokokların Listeria monocytogenes’e Karşı Antibakteriyel Etkisi

8. KÜKEM Kongresi, Ankara, Turkey, 27 - 29 September 1993, pp.84

Gıda Kalite Kontrolü, Mevzuat ve Özellikle Et ve Et Ürünlerinde Dünyada Bazı Temel Mevzuat Değerleri

Gıda Mevzuatımızda Aksayan Hususlar ve Çözüm Yolları Sempozyumu, Tekirdağ, Turkey, 2 - 03 June 1992, pp.155-176

Verhalten von Listerien bei Fleisch und Fleischerzeugnissen in Vakuumverpackung

Bundesanstalt für Fleischforshung, Kulmbach, Germany, 7 - 10 May 1990, pp.21-22

Bedeutung des Vorkommens von Listerien bei Fleisch und Fleischerzeugnissen

30.Arbeistatung des Arbeitgebietes Lebensmittelhygiene der Deutschen veterinarmedizinischen Gesellschaft, Partekirchen, Germany, 25 - 27 September 1989, pp.229-234

Listerien bei Fleisch und Fleischerzeugnissen

Bundesanstalt für Fleischforshung, Kulmbach, Germany, 24 - 27 April 1989, pp.20-21

Books & Book Chapters

Fermente Sosisler

in: Mühendislik Alanında Araştırma ve Değerlendirmeler - II, Selahattin Bardak,Nesli Aydın,Yalçın Boztoprak, Editor, Gece Kitaplığı, İstanbul, pp.1-14, 2021

Et ve et ürünlerinde biyoaktif bileşikler

in: Mühendislik Alanında Araştırma ve Değerlendirmeler - I, Selahattin Bardak,Nesli Aydın,Yalçın Boztoprak, Editor, Gece Kitaplığı /, İstanbul, pp.25-40, 2021

Fermente Et Ürünleri

in: Gıda Biyoteknolojisi, Aran N., Editor, Nobel Yayınevi, Eskişehir, pp.157-190, 2014

Balıkların Bileşimi,Kalite Kriterleri ve İşlenmesi

in: Et ve Et Ürünlerinde Kalite Kontrolü, Kıvanç M., Editor, Anadolu Üniversitesi Yayınları, Eskişehir, pp.108-131, 2010

Kanatlı Etleri ve Ürünleri

in: Et ve Et Ürünlerinde Kalite Kontrolü, Kıvanç M., Editor, Anadolu Üniversitesi Yayınları, Eskişehir, pp.78-106, 2010

Et ve Et Ürünlerinde Yasal Düzenlemeler

in: Et ve Et Ürünlerinin Kalite Kontrolü, Merih KIVANÇ, Editor, Anadolu Üniversite Yayınları, Eskişehir, pp.194-221, 2010

Et Ürünleri Teknolojisi

in: Et Ürünleri Teknolojisi I, M. Kıvanç, Editor, Anadolu Üniversitesi Yayınları, Eskişehir, pp.24-42, 2010

Et Ürünleri Teknolojisi II

in: Et ve Et Ürünlerinde Kalite Kontrolü, M. Kıvanç, Editor, Anadolu Üniversitesi Yayınları, Eskişehir, pp.44-61, 2010

Bazı Gıdaların Üretiminde HACCP Uygulamaları

in: Gıda Mevzuatı ve Kalite Yönetimi, E.Öztetik, Editor, Anadolu Üniversitesi Yayınları, Eskişehir, pp.104-122, 2009

Tehlike Analizi ve Kritik Kontrol Noktalarının Tanımı ve Genel Prensipleri

in: Gıda Mevzuatı ve Kalite Yönetimi, E.Öztetik, Editor, Anadolu Üniversitesi Yayınları, Eskişehir, pp.86-102, 2009

Et Ürünleri İşleme Mühendisliği

Atatürk Üniversitesi Yayınları, Erzurum, 1994

Episodes in the Encyclopedia