Prof. Dr. HALİL VURAL

Yayın Ağı

Makaleler 40

1. Effects of tumbling and ultrasound-assisted curing on quality of smoked beef tongue

ŞAHİN Ö., VURAL H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.19, sa.9, ss.6499-6512, 2025 (SCI-Expanded, Scopus)

2. MELOCAN'IN (SMILAX EXCELSA L.) FARKLI KISIMLARI İÇİN SÜPERKRİTİK KARBON DİOKSİT EKSTRAKSİYON KOŞULLARI

Bostancı E., ŞAHİN Ö., Vural H.

GIDA , cilt.50, sa.1, ss.42-55, 2025 (TRDizin)

3. Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

Koseoglu Aslandag S., VURAL H., ELİKOĞLU S.

International Dairy Journal , cilt.145, 2023 (SCI-Expanded, Scopus)

4. Nutmeg nutraceutical constituents: In vitro and in vivo pharmacological potential

Malik T., Sharma R., Panesar P. S., Gehlot R., TOKUŞOĞLU Ö., Dhull S. B., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.6, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

5. Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach

Sharma A., Rawat K., Jattan P., Kumar P., TOKUŞOĞLU Ö., Kumar P., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.5, 2022 (SCI-Expanded, Scopus)

6. Effects of thymol and rosemary essential oils and red beet extract on low-nitrite and carmine-free beef Mortadella

HASTAOĞLU E., VURAL H., CAN Ö. P.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.10, 2021 (SCI-Expanded, Scopus)

7. Coffee toxicology, processing of the coffee and liver diseases (is it a miracle of nature?)

Ergin E., TOKUŞOĞLU Ö., VURAL H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, 2021 (SCI-Expanded, Scopus)

8. Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

ELİKOĞLU S., VURAL H., Erdem Y. K.

LWT , cilt.136, 2021 (SCI-Expanded, Scopus)

9. Binding characteristics of polyphenols as milk plasmin inhibitors

Yildirim-Elikoglu S., Vural H.

Journal of the Science of Food and Agriculture , cilt.99, sa.15, ss.6922-6930, 2019 (SCI-Expanded, Scopus)

10. The Effects of Colorants Used in Hotel Kitchens in Tems of Child Health

HASTAOĞLU E., CAN Ö. P., VURAL H.

European Journal of Science and Technology , sa.14, ss.10-16, 2018 (TRDizin)

11. DETERMINATION OF INTERACTIONS BETWEEN MEAT PROTEINS AND CARRAGEENANS WITH DIFFERANTIAL SCANNIND CALORIMETRY

EYİLER E., VURAL H.

GIDA / THE JOURNAL OF FOOD , cilt.43, sa.5, ss.776-786, 2018 (TRDizin)

12. New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques

HASTAOĞLU E., VURAL H.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.38, sa.2, ss.224-239, 2018 (SCI-Expanded, Scopus)

13. Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

YILMAZ E. E., VURAL H., YADIGARI R. J.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, sa.9, ss.1987-2002, 2017 (SCI-Expanded, Scopus)

14. High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products

TOKUŞOĞLU Ö., VURAL H.

IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES , ss.85-110, 2015 (SCI-Expanded)

15. Fermented Sausages from Other Meats

ÖZVURAL E. B., VURAL H.

HANDBOOK OF FERMENTED MEAT AND POULTRY, 2ND EDITION , ss.339-343, 2015 (SCI-Expanded)

16. A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method

BOYACI İ. H., UYSAL R. S., TEMIZ T., SHENDI E. G., YADEGARI R. J., RISHKAN M. M., et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.238, sa.5, ss.845-852, 2014 (SCI-Expanded, Scopus)

17. Which is the best grape seed additive for frankfurters: extract, oil or flour?

Ozvural E. B., VURAL H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.94, sa.4, ss.792-797, 2014 (SCI-Expanded, Scopus)

18. THE EFFECTS OF GRAPE SEED EXTRACT ON QUALITY CHARACTERISTICS OF FRANKFURTERS

OZVURAL E. B., VURAL H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.36, sa.4, ss.291-297, 2012 (SCI-Expanded, Scopus)

19. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

OZVURAL E. B., VURAL H.

MEAT SCIENCE , cilt.88, sa.1, ss.179-183, 2011 (SCI-Expanded, Scopus)

20. Fermentasyon Koşulları ve Isıl İşlem Uygulamasının Sucuk Kalitesi Üzerine Etkileri

VURAL H.

Gıda Teknolojisi , cilt.15, sa.1, ss.78, 2011 (Hakemli Dergi)

21. Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide

YILMAZ E. E., OZVURAL E. B., VURAL H.

JOURNAL OF SUPERCRITICAL FLUIDS , cilt.55, sa.3, ss.924-928, 2011 (SCI-Expanded, Scopus)

22. Utilization of brewer's spent grain in the production of Frankfurters

OZVURAL E. B., VURAL H., GÖKBULUT İ., Ozboy-Ozbas O.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.44, sa.6, ss.1093-1099, 2009 (SCI-Expanded, Scopus)

23. THE EFFECT OF ADDITION OF HAZELNUT OIL ON SOME QUALITY CHARACTERISTICS OF TURKISH FERMENTED SAUSAGE (SUCUK)

Ilikkan H., Ercoskun H., VURAL H., Sahin E.

JOURNAL OF MUSCLE FOODS , cilt.20, sa.1, ss.117-127, 2009 (SCI-Expanded, Scopus)

24. Utilization of interesterified oil blends in the production of frankfurters

OEZVURAL E. B., VURAL H.

MEAT SCIENCE , cilt.78, sa.3, ss.211-216, 2008 (SCI-Expanded, Scopus)

25. Fatty acid, triacyl glycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey

Turan S., TOPCU A., KARABULUT İ., VURAL H., HAYALOĞLU A. A.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.55, sa.26, ss.10787-10794, 2007 (SCI-Expanded, Scopus)

26. Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend

KARABULUT İ., TURAN S., VURAL H., Kayahan M.

FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.45, sa.4, ss.434-438, 2007 (SCI-Expanded, Scopus)

27. Influence of sn-1,3-lipase-catalysed interesterification on the oxidative stability of soybean oil-based structured lipids

TURAN S., KARABULUT I., Vural H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.87, sa.1, ss.90-97, 2007 (SCI-Expanded, Scopus)

28. Effects of reaction parameters on the incorporation of caprylic acid into soybean oil for production of structured lipids

TURAN S., KARABULUT I., Vural H.

JOURNAL OF FOOD LIPIDS , cilt.13, sa.3, ss.306-317, 2006 (SCI-Expanded, Scopus)

29. Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

Javidipour I., Vural H., Ozbas O., Tekin A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.40, sa.2, ss.177-185, 2005 (SCI-Expanded, Scopus)

30. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters

Vural H., Javidipour I., Ozbas O.

MEAT SCIENCE , cilt.67, sa.1, ss.65-72, 2004 (SCI-Expanded, Scopus)

31. Utilization of sugarbeet fiber in low-fat Turkish-type salami

Vural H., Ozboy-Ozbas O., Javidipour I.

ZUCKERINDUSTRIE , cilt.129, sa.4, ss.249-253, 2004 (SCI-Expanded, Scopus)

32. Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages

Vural H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.217, sa.2, ss.100-103, 2003 (SCI-Expanded, Scopus)

33. Effects of sugarbeet fiber on the quality of Frankfurters

Ozboy-Ozbas O., Vural H., Javidipour I.

ZUCKERINDUSTRIE , cilt.128, sa.3, ss.171-175, 2003 (SCI-Expanded, Scopus)

34. Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami

Javidipour I., Vural H.

NAHRUNG-FOOD , cilt.46, sa.6, ss.404-407, 2002 (SCI-Expanded, Scopus)

35. Replacement of beef fat in Frankfurters by interesterified palm, cottonseed and olive oils

Vural H., Javidipour I.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.214, sa.6, ss.465-468, 2002 (SCI-Expanded, Scopus)

36. Effects of irradiation, antimicrobial agents and modified-atmosphere packaging on histamine production by Morganella morganii in mackerel fillets

AYTAC S., OZBAS Z. Y., Vural H.

ARCHIV FUR LEBENSMITTELHYGIENE , cilt.51, sa.1, ss.28-30, 2000 (SCI-Expanded, Scopus)

37. The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages

Vural H.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY , cilt.207, sa.5, ss.410-412, 1998 (SCI-Expanded, Scopus)

38. Survey on chemical and microbiological quality of frankfurter-type sausages retailed in Ankara: The incidence of Yersinia enterocolitica

Vural H., AYTAC S., OZBAS Z. Y.

FLEISCHWIRTSCHAFT , cilt.76, sa.11, ss.1170-1169, 1996 (SCI-Expanded, Scopus)

39. Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry

OZBAS Z. Y., Vural H., AYTAC S.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , cilt.203, sa.4, ss.326-332, 1996 (SCI-Expanded)

40. Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball

OZBAS Z. Y., Vural H., AYTAC S.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG , cilt.202, sa.1, ss.60-62, 1996 (SCI-Expanded)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 7

Kitaplar 2

1. High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products

Tokuşoğlu Ö., VURAL H.

IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES, Tokuşoğlu, Ö., Swanson, B.G., Editör, Crc Press, Boca Raton, ss.85-110, 2015

2. Fermented Sausages from Other Meats

özvural E. B., VURAL H.

HANDBOOK OF FERMENTED MEAT AND POULTRY, Toldra, F., Editör, Blackwell Pub, Iowa, ss.339-343, 2015

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

631

H-İndeks (WoS)

Atıf (Scopus)

594

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

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