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Farklı Mesafelere Simule Ederek Taşımanın, Etlik Piliç Göğüs, Baget ve But Etlerinin Kalitesi Üzerine Etkileri.
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- Journal of Animal Production / Hayvansal Üretim, 2019, v. 60, n. 1, p. 31, doi. 10.29185/hayuretim.544968
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Effects of ultrasound application on antioxidative properties and mineral contents of black and green tea infusions prepared with different waters.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 1, p. 27
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- Article
Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2023, v. 37, n. 1, p. 109, doi. 10.15316/SJAFS.2023.012
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Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated Storage.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 1, p. 98, doi. 10.15316/SJAFS.2022.014
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- Article
Determination of Some Physicochemical and Textural Properties of The Sucuk with Fat Content in Various Rates.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2017, v. 31, n. 3, p. 94, doi. 10.15316/SJAFS.2017.40
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Valorization of sugar beet molasses powder by microwave and ultrasound‐assisted extractions of bioactive compounds: An optimization study.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16820
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- Article
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16728
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- Article
Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15775
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Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15359
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- Article
The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14815
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- Article
Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage.
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- Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 4067, doi. 10.1007/s13197-022-05458-5
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- Article
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination.
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- Food Science & Nutrition, 2023, v. 11, n. 10, p. 6260, doi. 10.1002/fsn3.3566
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- Article
Assessment of garlic and onion powder as natural antioxidant on the physicochemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2023, v. 74, n. 4, p. 120, doi. 10.53194/0003-925X-74-120
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- Article
Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentation.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2022, v. 73, n. 2, p. 67, doi. 10.2376/0003-925X-73-XX
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Ultrasound application and electrolyzed water combination improve the microbial quality and textural parameters of chicken breast meats.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 1, p. 12, doi. 10.2376/0003-925X-72-12
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- Article