Published journal articles indexed by SCI, SSCI, and AHCI
Quality Characteristics and Oxidative Stability of Chicken Kavurma Formulated with Chicken Abdominal Fat as Beef Fat Replacer
Journal of the Hellenic Veterinary Medical Society
, vol.73, no.3, pp.4525-4534, 2022 (SCI-Expanded)
Articles Published in Other Journals
Effects of Replacing Chicken Meat with Chicken Liver on Some Quality Characteristics of Model System Chicken Meat Emulsions
Faculty of Philology, University of Belgrade
, vol.64, no.2, pp.438-442, 2023 (Peer-Reviewed Journal)
Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages
IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE
, vol.333, pp.12084, 2019 (Peer-Reviewed Journal)
Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions
IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE
, vol.85, pp.12045, 2017 (Peer-Reviewed Journal)
Model Sistem Tavuk Eti Emülsiyonlarında Sığır Karkas Yağı Yerine Tavuk Derisi Kullanımının Emülsiyon Karakteristikleri Üzerine Etkisi
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
, vol.3, no.12, pp.941, 2015 (Peer-Reviewed Journal)
Refereed Congress / Symposium Publications in Proceedings
Fermente dana ve hindi sucuklarında yağ formülasyonunun oksidasyon üzerine etkilerinin incelenmesi
4. Et Ürünleri Çalıştayı, Turkey, 6 - 08 October 2020
Sığır Et Yağı İkamesi Olarak Su İçinde Yağ Jel EmülsiyonKullanımının Yağı Azaltılmış Dana Sosislerinin BazıKarakteristikleri Üzerine Etkisi
4. Et Ürünleri Çalıştayı, Aydın, Turkey, 6 - 08 October 2020
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
The effects of using olive oil on fatty acid composition and some quality parameters of heat treated turkey sucuks
International Poultry Science Congress of WPSA Turkey Branch 2018, 9 - 12 May 2018
Quality Characteristic of Fresh Poultry Sausages Formulatedwith Linseed/Black Cumin O/W Gelled Emulsions as Fat Replacer
International Poultry Science Congress of WPSA Turkish Branch 2018, 9 - 12 May 2018
The Effects of Using Olive Oil on Textural and SensorialProperties of Heat – Treated Beef Sucuks
International Congress on Engineeringand Life Science, 26 - 29 April 2018
Biochemistry of Warm-Over Flavour in Muscle Foods
ınternational Congress on Engineeringand Life Science, 26 - 29 April 2018
Effects of Using Double Emulsion as Beef Fat Replacer onSome Quality Characteristics of Model System Chicken Meat Emulsion
International Congress on Engineeringand Life Science, 26 - 29 April 2018
Comparision of Lipid Oxidation Levels of Different Weighted Döner During Cooking
1st INTERNATIONAL GAP AGRICULTURE AND LIVESTOCK CONGRESS, 25 - 27 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
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Chicken Patties
2nd Congress on Food Structure Design, 26 - 28 October 2016
Effects Of Olive Oil As Partial Replacer of Animal Fat in Sucuk on Oxidation and Some Quality Properties During Production
62nd International Congress of Meat Science and Technology, 14 - 19 August 2016
Kaplanarak kızartılan balık köftelerinde farklı unların kullanımının kalite üzerine etkileri
18. Ulusal Su Ürünleri Sempozyumu, Turkey, 1 - 04 September 2015
İzmir ili piyasasında satışa sunulan sucukların fiziksel ve kimyasal kalite parametrelerinin incelenmesi
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Turkey, 28 - 30 April 2015
EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS
59th International Congress of Meat Science and Technology, 18 - 23 August 2013