Yayınlar & Eserler

Yayın Ağı
Makaleler 7
Tümü (7)
SCI-E, SSCI, AHCI (6)
SCI-E, SSCI, AHCI, ESCI (6)
Scopus (6)
Diğer Yayınlar (1)

1. Sensitive and selective nitrite sensor based on CuCo2O4-rGO nanocomposite synthesized by one-pot electrochemical method in pastırma

ANLAR DALDAL P., ÖZTÜRK DOĞAN H., Cinar Topcu K.
Diamond and Related Materials , cilt.157, 2025 (SCI-Expanded, Scopus) identifier

2. Optimization of Ethanol Extraction Conditions From Sun-Dried Apricot and Prediction of Antioxidant, Phenolic, and Flavonoid Contents and Their Effects on HCT116 Cells Using Artificial Neural Networks

Cinar Topcu K., Altun Güven S., Cakir Ö., Anlar P., Durul M. S., Ay M., et al.
Food Science and Nutrition , cilt.13, sa.7, 2025 (SCI-Expanded, Scopus) identifier identifier

3. Antioxidant capacity, phenolic compound content, and mineral composition of ethanol extracts from Sorbus aucuparia and Sorbus kusnetzovii

Cinar Topcu K., Anlar P., Çakır Ö., Sefalı A.
THE JOURNAL OF FOOD , cilt.50, sa.2, ss.223-234, 2025 (Hakemli Dergi)

4. The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk

Anlar P., Kaban G.
Food Science and Nutrition , cilt.12, sa.6, ss.4076-4085, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

5. Comparison and risk assessment of nitrate and nitrite levels in infant formula and biscuits for small children in Turkey

BAŞARAN B., Oral Z. F. Y., ANLAR DALDAL P., KABAN G.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.109, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

6. Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey

BAŞARAN B., ANLAR P., YILMAZ ORAL Z. F., Polat Z., KABAN G.
Journal of Food Composition and Analysis , cilt.107, 2022 (SCI-Expanded, Scopus) identifier identifier

7. Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage

Kul D. B., ANLAR P., YILMAZ ORAL Z. F., KAYA M., KABAN G.
JOURNAL OF STORED PRODUCTS RESEARCH , cilt.93, 2021 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 14

1. Electrochemical Synthesis of CoBi2O4 Nanostructures

Öztürk Doğan H., Anlar Daldal P., Çelebi N., Kavaz Yüksel A.
Trends and Advances in Global Research and Applications, Erzurum, Türkiye, 13 - 14 Aralık 2025, ss.164-166, (Tam Metin Bildiri)

2. The Use of Pectin Obtained from Wild Sour Apple Peels in Beef Patties

Anlar Daldal P., Çakır Ö., Çinar Topçu K.
International Congress on Food, Agriculture and Animal Sciences , Antalya, Türkiye, 13 - 16 Kasım 2025, ss.673-683, (Tam Metin Bildiri)

3. ULTRASONIC EXTRACTION and ANTIOXIDANT ACTIVITY of Elaeagnus umbellata FRUIT

Çakır Ö., Çinar Topçu K., Anlar Daldal P.
VII. International Agricultural, Biological and Life Sciences Conference (AGBIOL 2025) , İstanbul, Türkiye, 7 - 10 Eylül 2025, ss.1416-1424, (Tam Metin Bildiri)

4. Evaluation of the Total Phenolic Content, Antioxidant Activity, and Mineral Content of Lonicera caucasica

Cinar Topcu K., Anlar P., Çakır Ö., Sefalı A.
3rd INTERNATIONAL CONGRESS ON FOOD RESEARCHES , Sivas, Türkiye, 16 - 18 Ekim 2024, ss.614-621, (Tam Metin Bildiri)

5. Evaluation of the Antioxidant Activity and Total Phenolic Content of Cerasus angustifolia Naturally Grown in Bayburt Province

Anlar P., Cinar Topcu K., Çakır Ö., Sefalı A.
5th International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 25 - 27 Eylül 2024, ss.1079-1083, (Tam Metin Bildiri)

6. Herbal Additives Used to Reduce Maillard Reaction in Beef Meatballs

Anlar P., Cinar Topcu K.
Karadeniz 15th International Conference on Applied Sciences, Rize, Türkiye, 8 - 10 Mart 2024, ss.458-470, (Tam Metin Bildiri)

7. Utilization of Herbs and Herbal Extracts in Beef Meatballs

Anlar P., Çinar Topçu K., Çakır Ö.
International Conference on Food, Agriculture and Animal Sciences, Antalya, Türkiye, 23 - 26 Kasım 2023, ss.522-536, (Tam Metin Bildiri)

8. AGE Markers in Fish and Fish Product

Anlar P., Kaban G.
ICAFVP 2nd International Conference On Agriculture, Food, Veterinary And Pharmacy Sciences, Belgrade, Sırbistan, 19 - 21 Mayıs 2023, ss.159-167, (Tam Metin Bildiri)

9. Et ve Et Ürünlerinde Pentosidin

Anlar P., Kaban G.
IV. Et Ürünleri Çalıştayı, 6 - 08 Ekim 2020, sa.75, ss.124, (Özet Bildiri)

10. Taze ve İşlenmiş Et Ürünlerinde Maillard Reaksiyonu

Anlar P., Kaban G.
Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.149, (Özet Bildiri)

11. Antioxidant Peptides in Meat and Meat Products

ANLAR P., KAYA M., KABAN G.
5th International Eurasian Congress on ‘Natural Nutrition, Healthy Life Sport’, Ankara, Türkiye, 2 - 06 Ekim 2019, ss.967-974, (Tam Metin Bildiri)

12. Furosine in Foods

ANLAR P., KAYA M., KABAN G.
3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 - 21 Eylül 2019, ss.1639-1643, (Tam Metin Bildiri)

13. Effect of Using Sheep Tail Fat on some Physicochemical and Sensory Properties of Heat Treated Sucuk

AKKÖSE A., ANLAR P., KABAN G.
International Congress on Engineering and Life Science, Kastamonu, Türkiye, 26 - 29 Nisan 2018, ss.759, (Özet Bildiri)

14. The Effect of Sheep Tail Fat on Textural Properties of Heat Treated Sucuk

AKKÖSE A., ANLAR P.
International Congress on Engineering and Life Science, Kastamonu, Türkiye, 26 - 29 Nisan 2018, ss.761, (Özet Bildiri)
Kitaplar 2

1. Oxidation in Fermented Meat Products

Anlar P.
International Academic Studies in Engineering, Prof. Dr. Coşkun Özalp,Prof. Dr. Selahattin Bardak, Editör, Serüven Yayınevi, Ankara, ss.107-120, 2024

2. Et ve et ürünlerinde biyoaktif bileşikler

Anlar P., Kaya M., Kaban G.
Mühendislik Alanında Araştırma ve Değerlendirmeler - I, Selahattin Bardak,Nesli Aydın,Yalçın Boztoprak, Editör, Gece Kitaplığı /, İstanbul, ss.25-40, 2021
Metrikler

Yayın

23

Yayın (WoS)

6

Yayın (Scopus)

6

Atıf (WoS)

74

H-İndeks (WoS)

3

Atıf (Scopus)

82

H-İndeks (Scopus)

3

Atıf (Scholar)

100

H-İndeks (Scholar)

3

Atıf (Diğer Toplam)

6

Proje

7
BM Sürdürülebilir Kalkınma Amaçları