SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Diğer Dergilerde Yayınlanan Makaleler
Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar
Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects
65th International Congress of Meat Science and Technology, 4 - 09 Ağustos 2019
Microwave Drying as an Alternative to Dry Meat Products and Its impact on DNA Integrity and SDS-PAGE Protein Profile
The 4th International Symposium on “Traditional Foodsfrom Adriatic to Caucasus”, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018
Modeling the effect of salting beef cubes on tray and microwave drying performance
31th EFFoST International Congress, 13 - 16 Kasım 2017, cilt.1, ss.207
EFFECT OF PARTIAL SUBSTITUTION OF SODIUM CHLORIDE ON THE DRYING CHARACTERISTICS OF BEEF SLICES
63th International Congress of Meat Science and Technology, 13 - 18 Ağustos 2017, cilt.1, ss.668-669
MICROWAVE DRYING OF SALTED AND NON-SALTED BEEF
6th International Congress on Food Technology, 18 - 19 Mart 2017, cilt.5
ET ÜRETİM ZİNCİRİNDE ETİK KONULAR
1. TARIM VE GIDA ETİĞİ KONGRESİ, Ankara, Türkiye, 10 - 11 Mart 2017
The Influence of Microwave Drying on Microstructural Properties of Beef Semimembranosus Muscle
2nd Congress on Food Structure Design, 26 - 28 Ekim 2016
Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan
2nd Congress on Food Structure Design, 26 - 28 Ekim 2016
Allargens associated with muscle foods
Food Allergy&Hypersensitivity, 5 - 07 Temmuz 2016
COLOR AND OXIDATIVE STABILITY OF GROUND BEEF PATTIES AS AFFECTED BY OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE
61st International Congress of Meat Science and Technology, 23 - 28 Ağustos 2015
Tavuk etinden pastırma aromalı cips üretimi
3. Uluslararası beyaz et kongresi, Antalya, Türkiye, 22 - 26 Nisan 2015
Tuzu azaltılmış sığır eti protein jellerine sodyumtripolifosfat ve potasyum klorür ilavesinin tekstürel ve fonksiyonel özelliklere etkisi
III. Et Ürünleri Çalıştayı., Tokat, Türkiye, 6 Ekim - 07 Kasım 2014
Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber
2nd International Congress on Food Technology., Aydın, Türkiye, 5 - 07 Kasım 2014
Microwave drying a novel processing step in the manufacturıng of pastırma
2nd International Symposium on Fermented Meats, Valencia, İspanya, 20 - 23 Ekim 2014
Combined effect of chitosan coating and oxygen scavengers on the shelf life of modified atmosphire packaged sliced fermented sausage
2nd International Symposium on Fermented Meats, Valencia, İspanya, 20 - 23 Ekim 2014
Kitap & Kitap Bölümleri
Hayvansal Gıda Üretimi
Gıda Felsefesi, Doğan Murat, Editör, Nobel, Ankara, ss.203-233, 2021
Edible Films and Coatings: Sensory Aspects
Edible Films and Coatings Fundamentals and Applications, M. Pilar Montero, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-CánovasHardback £159.00, Editör, CRC Press., ss.497-519, 2017
1. Bölüm Et Teknolojisi
Her Yönüyle Gıda, Fügen Durlu Özkaya, Serap Coşansu, Kamuran Ayhan, Editör, Sidaş, İzmir, ss.1-38, 2015