Yayınlar & Eserler

Yayın Ağı
Makaleler 21
Tümü (21)
SCI-E, SSCI, AHCI (17)
SCI-E, SSCI, AHCI, ESCI (17)
Scopus (17)
TRDizin (5)
Diğer Yayınlar (1)

1. Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators

Kirkyol M., AKKÖSE A., ŞİŞİK OĞRAŞ Ş., Oral Z. F., KABAN G., KAYA M.
GELS , cilt.11, sa.12, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

2. Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time

Sallan S., YILMAZ ORAL Z. F., Akyol Y., KABAN G., KAYA M.
FOOD SCIENCE & NUTRITION , cilt.13, sa.9, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

3. Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage

Akyol Y., YILMAZ ORAL Z. F., KABAN G., KAYA M.
SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES , cilt.38, sa.3, ss.486-494, 2024 (TRDizin)

4. Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds

YILMAZ ORAL Z. F., KAYA M., KABAN G.
Foods , cilt.13, sa.20, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

5. Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

Şimşek D., YILMAZ ORAL Z. F., Jaberi R., KAYA M., KABAN G.
Foods , cilt.12, sa.19, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

6. The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

YILMAZ ORAL Z. F., KABAN G.
FOODS , cilt.12, sa.20, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

7. Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

YILMAZ ORAL Z. F., SALLAN S.
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.11, sa.10, ss.1855-1861, 2023 (TRDizin)

8. Isıl İşlem Görmüş Sucuk Üretiminde Kürleme Ajanı Olarak Pazı Tozu Kullanımının Nitrozamin Oluşumuna ve Kalite Parametrelerine Etkisi

YILMAZ ORAL Z. F.
GIDA THE JOURNAL OF FOOD , cilt.48, sa.5, ss.1036-1046, 2023 (TRDizin)

9. Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk

Yılmaz Oral Z. F.
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.29, sa.5, ss.545-550, 2023 (SCI-Expanded, Scopus, TRDizin)

10. The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

Öztürk K., YILMAZ ORAL Z. F., KAYA M., KABAN G.
Foods , cilt.12, sa.15, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

11. The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Türkiye

BAŞARAN B., Abanoz Y. Y., ŞENOL N. D., Oral Z. F., Öztürk K., KABAN G.
Journal of Food Composition and Analysis , cilt.120, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

12. Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation

Kızılkaya M. F., Yılmaz Oral Z. F., Sallan S., Kaban G., Kaya M.
Journal of Food Composition and Analysis , cilt.119, 2023 (SCI-Expanded, Scopus) identifier identifier

13. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Akansel B., YILMAZ ORAL Z. F., Sallan S., KABAN G., KAYA M.
Foods , cilt.12, sa.7, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

14. Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels

BAYRAK KUL D., YILMAZ ORAL Z. F., KABAN G.
Food Science and Engineering Research , cilt.2, sa.1, ss.18-22, 2023 (Hakemli Dergi)

15. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

Sallan S., Yılmaz Oral Z. F., Kaya M.
Foods , cilt.12, sa.4, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

16. The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk

YILMAZ ORAL Z. F., KABAN G.
Kafkas Universitesi Veteriner Fakultesi Dergisi , cilt.29, sa.6, ss.705-715, 2023 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier

17. 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

18. 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

19. Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk

YILMAZ ORAL Z. F., KABAN G.
FOOD BIOSCIENCE , cilt.43, 2021 (SCI-Expanded, Scopus) identifier identifier

20. 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

21. Effects of different internal temperature applications on quality properties of heat-treated sucuk during production

Armutcu Ü., Hazar F. Y., Yılmaz Oral Z. F., Kaban G., Kaya M.
Journal of Food Processing and Preservation , cilt.44, sa.6, 2020 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 24

1. The Effect of Black Garlic on Sensory Properties of Sucuk

YILMAZ ORAL Z. F., Karayiğit A., KABAN G., KAYA M.
11th International Artemis Scientific Research Congress, Bükreş, Romanya, 27 Şubat 2025, ss.41-48, (Tam Metin Bildiri)

2. Effects of Different Fat Levels on Some Qualitative Propertıes of Heat- Treatment Chicken Sucuk

Aslan M., YILMAZ ORAL Z. F., KAYA M., KABAN G.
11th International Artemis Scientific Research Congress, Bükreş, Romanya, 27 Şubat 2025, ss.114-122, (Tam Metin Bildiri)

3. Foodborne Pathogens in Fermented Sausages

KABAN G., YILMAZ ORAL Z. F., KAYA M.
2nd International Thales Congress on Life, Engineering, Architecture, and Mathematics, Kahire, Mısır, 25 Ocak 2025, ss.410-419, (Tam Metin Bildiri)

4. Effect of using celery powder on sensory properties of heat treated sucuk

YILMAZ ORAL Z. F., KAYA M., KABAN G.
International Thales Congress on Life, Engineering, Architecture, and Mathematics, Kahire, Mısır, 18 - 19 Ekim 2024, ss.558-571, (Tam Metin Bildiri)

5. EFFECT OF USİNG CELERY POWDER ON SENSORY PROPERTIES OF HEAT-TREATED SUCUK

Yılmaz Oral Z. F., Kaya M., Kaban G.
INTERNATİONAL THALES CONGRESS ON LIFE,ENGINEERING,ARCHITECTURE AND MATHEMATICS, Cairo, Mısır, 18 - 19 Ekim 2024, ss.558-571, (Tam Metin Bildiri)

6. Use of vegetable powders as curing agent in emulsified meat products

KAYA M., YILMAZ ORAL Z. F., KABAN G.
8th International Azerbaijan Congres on Life, Engineering, Mathematical and Applied Sciences, Azerbaycan, 24 - 25 Eylül 2024, (Tam Metin Bildiri)

7. Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk

Arslan M., YILMAZ ORAL Z. F., KABAN G., KAYA M.
2 nd International Congress on Food Researches, Türkiye, 16 Ekim 2023, ss.498-501, (Tam Metin Bildiri)

8. EFFECT OF CELERY POWDER ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN HEAT- TREATED SUCUK

Engin N., Yılmaz Oral Z. F., Kaya M.
5TH INTERNATIONAL "ARTEMIS" CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, İzmir, Türkiye, 1 - 03 Ekim 2023, ss.22-31, (Tam Metin Bildiri)

9. EVALUATION OF FRANKFURTER TYPE SAUSAGES OF DIFFERENT COMPANIES IN TERMS OF PRODUCT PROPERTIES

YILMAZ ORAL Z. F.
4TH INTERNATIONAL AZERBAIJAN CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, Baku, Azerbaycan, 15 - 18 Eylül 2023, ss.80-87, (Tam Metin Bildiri)

10. EVALUATION OF THE PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SLICED PASTIRMA PACKED UNDER MODIFIED ATMOSPHERE CONDITIONS

Yılmaz Oral Z. F.
10th INTERNATIONAL CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES IN A CHANGING WORLD, İzmir, Türkiye, 12 - 14 Ağustos 2023, ss.139-146, (Tam Metin Bildiri)

11. The Effect of Rosemary/Green Tea Extract on Some Quality Properties of Sucuk

Yılmaz Oral Z. F.
1 th INTERNATIONAL IZMIR CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, İzmir, Türkiye, 29 - 31 Temmuz 2023, ss.227-235, (Tam Metin Bildiri)

12. The Effects of Autochthonous Lactic Acid Bacteria Strains on The Behavior of Listeria monocytogenes in the Production of Heat Treated Sucuk

Yılmaz Oral Z. F.
1 th INTERNATIONAL IZMIR CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, İzmir, Türkiye, 29 - 31 Temmuz 2023, ss.236-244, (Tam Metin Bildiri)

13. The effects of different salt and fat levels on volatile compounds of kavurma

Bayrak Kul D., YILMAZ ORAL Z. F., KABAN G.
7. International İstanbul Scientific Research Congress, 18 Aralık 2021, (Tam Metin Bildiri)

14. Sebze Ekstraktları İle Kür Edilmiş Et Ürünlerinde Listeria monocytogenes

Yılmaz Oral Z. F., Akyol Y., Kaban G.
5. Uluslararası Mühendislik ve Teknoloji Yönetimi Kongresi, 24 - 25 Nisan 2021, ss.1-7, (Tam Metin Bildiri)

15. Assessment of the Effects of Starter Cultures on the Safety of Sucuk

Yılmaz Oral Z. F., Kaban G.
10th International Scientific Research Congress, Science and Engineering, 10 - 11 Nisan 2021, ss.1-8, (Tam Metin Bildiri)

16. Salt (NaCl) reduction in sucuk, heat-treated sucuk and pastırma

Yılmaz Oral Z. F., Kaban G.
International Symposium of Scientific Research and Innovative Studies, Balıkesir, Türkiye, 22 Şubat - 25 Nisan 2021, ss.1-9, (Tam Metin Bildiri)

17. Heat-treated sucuk with Pediococcus acidilactici S147: the effect of core temperature

Hazar F. Y., Armutcu U., Yilmaz Z. F., KABAN G., KAYA M.
European Biotechnology Congress, Athens, Yunanistan, 26 - 28 Nisan 2018, cilt.280, (Özet Bildiri) identifier

18. Textural Characteristics of Heat Treated Sucuk Produced by Using Different Salt Mixtures

FETTAHOGLU K., YILMAZ Z. F., AKKÖSE A., KABAN G.
International Congress on Engineering and Life Science, Kastamonu, Türkiye, 26 - 29 Nisan 2018, ss.711, (Özet Bildiri)

19. Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk

KABAN G., Fettahoğlu K., YILMAZ Z. F., KAYA M.
3rd International Symposium on Fermented Meat, Fransa, 27 - 29 Eylül 2017, (Özet Bildiri)

20. L sakei nin Isıl İşlem Görmüş Sucuğun Mikrobiyolojik ve Fizikokimyasal Özelliklerine Etkisi

YILMAZ Z. F., KABAN G.
TÜRKİYE 12. GIDA KONGRESİ, Türkiye, 5 - 07 Ekim 2016, (Özet Bildiri)

21. Effects of Lactobacillus sakei S15 and Staphylococcus GM92 on volatile compounds and sensory characteristics of heat treated sucuk

KABAN G., YILMAZ Z. F., KAYA M.
Conference on Food Microbiology, 8 - 10 Ağustos 2016, (Özet Bildiri)

22. The use of Lactobacillus plantarum as starter culture in heat-treated sucuk

HAZAR F. Y., Yilmaz Z. F., FETTAHOGLU K., KABAN G.
European Biotechnology Conference, Letonya, 5 - 07 Mayıs 2016, cilt.231, (Özet Bildiri) identifier

23. ISIL İŞLEM GÖRMÜŞ SUCUK VE BAKTERİYOSİNOJENİK LAKTİK ASİT BAKTERİLERİ 

YILMAZ ORAL Z. F., KABAN G.
2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.257, (Özet Bildiri)

24. Aroma Formation By Mold Starter Cultures In Fermented Sausages

SAYIN B., YILMAZ Z. F., KABAN G.
2 nd International Congress on Food Technology, 5 - 07 Kasım 2014, (Özet Bildiri)
Kitaplar 7

1. Fermente Et Ürünlerinde Mayalar

Yılmaz Oral Z. F.
Gıda Bilimleri ve Mühendisliği Alanında Araştırmalar ve Değerlendirmeler, Hatice PEKMEZ, Editör, Gece Kitaplığı, Ankara, ss.7-20, 2024

2. FERMENTE SOSİSLERDE YEREL KOAGÜLAZ NEGATİF STAFİLOKOKLAR

YILMAZ ORAL Z. F.
Mühendislik Bilimleri Alanında Akademik Çalışmalar, ÖZALP Çoşkun, Editör, Gece Kitaplığı, Ankara, ss.139-157, 2023

3. ET ÜRÜNLERİNDE NİTRAT/NİTRİT KAYNAĞI OLARAK DOĞAL KÜRLEME MADDELERİ

YILMAZ ORAL Z. F.
Mühendislik Bilimleri Alanında Akademik Çalışmalar, ÖZALP Çoşkun, Editör, Gece Kitaplığı, Ankara, ss.83-99, 2023

4. Pastırma

Kaya M., Yılmaz Oral Z. F., Kaban G.
Production of Traditional Mediterranean Meat Products, Jose Manuel Lorenzo,Ruben Dominguez,Mirian Pateiro,Paulo E.S.Munekata, Editör, Springer Nature, New York, ss.143-152, 2022

5. Sucuk

Kaban G., Yılmaz Oral Z. F., Kaya M.
Production of Traditional Mediterranean Meat Products, Jose Manuel Lorenzo,Ruben Dominguez,Mirian Pateiro,Paulo E.S. Munekata, Editör, Springer Nature, New York, ss.133-142, 2022

6. FERMENTE SOSİSLERDE BİYOJEN AMİNLER

YILMAZ ORAL Z. F.
Mühendislik Alanında Araştırma ve Değerlendirmeler-I, BARDAK Selahattin, AYDIN Nesli, BOZTOPRAK Yalçın, Editör, Gece Kitaplığı, Ankara, ss.55-68, 2021

7. KÜR EDİLMİŞ ET ÜRÜNLERİNDE UÇUCU NİTROZAMİNLER

SALLAN S., YILMAZ ORAL Z. F.
Mühendislik Alanında Araştırma ve Değerlendirmeler-III, BARDAK Selahattin, AYDIN Nesli, BOZTOPRAK Yalçın, Editör, Gece Kitaplığı, Ankara, ss.135-150, 2021
Metrikler

Yayın

52

Yayın (WoS)

19

Yayın (Scopus)

17

Atıf (WoS)

180

H-İndeks (WoS)

9

Atıf (Scopus)

203

H-İndeks (Scopus)

9

Atıf (Scholar)

138

H-İndeks (Scholar)

7

Atıf (Sobiad)

27

H-İndeks (Sobiad)

2

Atıf (Diğer Toplam)

6

Proje

8

Açık Erişim

5
BM Sürdürülebilir Kalkınma Amaçları