Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings

Use of linseed and coconut flours in chicken patties as gluten free extenders

61st International Meat Industry Conference, MEATCON 2021, Zlatibor, Serbia, 26 - 29 September 2021, vol.854 Creative Commons License identifier

Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages

61st International Meat Industry Conference, MEATCON 2021, Zlatibor, Serbia, 26 - 29 September 2021, vol.854 identifier

Et Ürünlerinde Lipid Oksidasyonu Mekanizması ve Antioksidanların Birlikte Kullanımının Lipid Oksidasyonu Üzerine Etkisi

7th International Congress on Engineering, Architecture and Design, Turkey, 21 - 22 May 2021

Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

60th International Meat Industry Conference, MEATCON 2019, Mt. Kopaonik, Serbia, 22 - 25 September 2019, vol.333 identifier

THE EFFECT OFREPLACING BEEF FAT WITH OLIVE OIL AND PRODUCTION METHODS ONOXIDATIVE CHANGES IN FERMENTED SAUSAGE (SUCUK)

1st International Conference of Advanced Production and Processing, ICAPP, Novi-Sad, Serbia, 10 - 11 October 2019

Using Double Emulsions to Improve Quality Characteristics of Beef Sausage

65th International Congress of Meat Science and Technology, Berlin, Almanya, 4 - 09 August 2019

Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer

4th  International Anatolian Agriculture, Food, Environment and Biology Congress, 20 - 22 April 2019

Oxygen Absorbers: Their Role In Meat Products

4th International Anatolian Agriculture, Food, Environment and Biology Congress, Afyon, Turkey, 20 - 22 April 2019

Plant Polyphenols as Antioxidants in Meat Products

4. Uluslararası Tıbbi ve Aromatik Bitkiler Sempozyumu, 2 - 04 October 2018

Rosemary and Its Uses in Meat Industry

4. Uluslararası Tıbbi ve Aromatik Bitkiler Sempozyumu, 2 - 04 October 2018

Biochemistry of Warm-Over Flavour in Muscle Foods

ınternational Congress on Engineeringand Life Science, 26 - 29 April 2018

Lipid Oxidation and Temperature Changes in Döner During Cooking

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 April 2018

The Effect of Dried Plum Puree on Some Quality Parameters of Model System Meat Emulsions

International Conference on Agriculture Forest Food Science and Technologies, 15 - 17 May 2017

Metrics

Publication

50

H-Index (WoS)

2

Citation (Scopus)

196

H-Index (Scopus)

6

Citiation (TrDizin)

5

H-Index (TrDizin)

1

Project

2

Open Access

7