SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
, cilt.38, sa.2, ss.224-239, 2018 (SCI-Expanded)
Fermented Sausages from Other Meats
HANDBOOK OF FERMENTED MEAT AND POULTRY, 2ND EDITION
, ss.339-343, 2015 (SCI-Expanded)
Utilization of brewer's spent grain in the production of Frankfurters
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, cilt.44, sa.6, ss.1093-1099, 2009 (SCI-Expanded)
Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
, cilt.40, sa.2, ss.177-185, 2005 (SCI-Expanded)
The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
, cilt.207, sa.5, ss.410-412, 1998 (SCI-Expanded)
Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG
, cilt.203, sa.4, ss.326-332, 1996 (SCI-Expanded)
Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG
, cilt.202, sa.1, ss.60-62, 1996 (SCI-Expanded)
Diğer Dergilerde Yayınlanan Makaleler
Fermentasyon Koşulları ve Isıl İşlem Uygulamasının Sucuk Kalitesi Üzerine Etkileri
Gıda Teknolojisi
, cilt.15, sa.1, ss.78, 2011 (Hakemli Dergi)
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
Investigation of Usage of Red Beetroot and Black Carrot Extracts in Emulsifying Meat Products
International Conference on Innovative Engineering Applications, Sivas, Türkiye, 20 - 22 Eylül 2018
Investigation of Possibilities of Using Essential Oils Instead of Nitrite in Chicken Salami
International Conference on InnovativeEngineering Applications, Sivas, Türkiye, 20 - 22 Eylül 2018
Otel Mutfaklarında Kullanılan Renklendiricilerin Çocuk Sağlığı Açısından Etkileri
1. Uluslararası Çocuk Dostu Turizm Kongresi, 25 - 28 Nisan 2018
Anadolu’da Gıda: Pastırma- Sucuk
10. Gıda Müh Kongresi, Antalya, Türkiye, 9 - 11 Kasım 2017
PASTIRMADAKİ TUZUN AZALTILMASINDA POTASYUM KLORÜRÜN ETKİSİ
İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi, 26 - 28 Ekim 2017
EMÜLSİFİYE ET ÜRÜNLERİNDE DİYET LİF KULLANIMI
İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi, 26 - 28 Ekim 2017
Kitap & Kitap Bölümleri
High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products
IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES, Tokuşoğlu, Ö., Swanson, B.G., Editör, Crc Press, Boca Raton, ss.85-110, 2015
Fermented Sausages from Other Meats
HANDBOOK OF FERMENTED MEAT AND POULTRY, Toldra, F., Editör, Blackwell Pub, Iowa, ss.339-343, 2015