Publications & Works

Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes

Biofunctional Effects of Pistacia vera Addition on the quality of Simit Kebab

Journal Of Food Safety, no.6, pp.20-27, 2019 (Journal Indexed in SCI Expanded)

Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.56, no.1, pp.200-207, 2019 (Journal Indexed in SCI) identifier identifier identifier

Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.238, no.3, pp.387-396, 2014 (Journal Indexed in SCI) identifier identifier

A combination of soybean and skimmed milk reduces osteoporosis in rats

JOURNAL OF FUNCTIONAL FOODS, vol.4, no.4, pp.810-818, 2012 (Journal Indexed in SCI) identifier identifier

A review of meat protein hydrolysates and hypertension

MEAT SCIENCE, vol.86, no.1, pp.110-118, 2010 (Journal Indexed in SCI) identifier identifier identifier

Identification of an antihypertensive peptide derived from chicken bone extract

ANIMAL SCIENCE JOURNAL, vol.79, no.6, pp.710-715, 2008 (Journal Indexed in SCI) identifier identifier

Inconsistency in the improvements of gel strength in chicken and pork sausages induced by microbial transglutaminase

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, vol.20, no.8, pp.1285-1291, 2007 (Journal Indexed in SCI) identifier identifier

Articles Published in Other Journals

Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins

ACTA SCIENTIFIC NUTRITIONAL HEALTH, no.3, pp.1-11, 2019 (Refereed Journals of Other Institutions)

Principals of Halal meat products and bioactive properties of their proteins

Bulletin of Meat and Meat Products, vol.59, no.1, pp.17-22, 2018 (Journal Indexed in ESCI)

Principals of Halal meat products and bioactive properties of their proteins

Bulletin of Meat and Meat Products, no.59, pp.17-22, 2018 (Refereed Journals of Other Institutions)

Practices in Halal meat production in accord to Syaria law

Chikusan konsarutanto (Animal Industry Consultant),, vol.599, pp.30-34, 2014 (Non-Refreed Journal)

Meat Products in Islamic Countries.

Nihon Shokuniku Kakou Jouhou (Japan Meat Processing Information), vol.770, pp.2-6, 2014 (Non-Refreed Journal)

Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.

INTERNATIONAL FOOD RESEARCH JOURNAL, vol.21, no.1, pp.139-148, 2014 (Non-Refreed Journal)

Comparative study on antihypertensive activity of meat hydrolysates sourced from bovine, porcine and poultry.

Bulletin of the Faculty of Agriculture, University of Miyazaki, vol.58, pp.44-50, 2012 (Non-Refreed Journal)

Expression and postmortem proteolysis of cytoskeletal protein talin in chicken meat.

Journal of Warm Regional Society of Animal Science, vol.54, pp.39-48, 2011 (Non-Refreed Journal)

The improvement of textural properties of chicken meat loaf manufactured for elderly people.

Journal of Warm Regional Society of Animal Science Japan, vol.52, pp.23-28, 2009 (Non-Refreed Journal)

Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf

Nihon Souchi Gakkai Kyushu Shibukaiho, vol.52, pp.23-28, 2009 (Non-Refreed Journal)

Effects of fermented apple solution on the textural properties of beef loin steak.

Bulletin of the Faculty of Agriculture, University of Miyazaki, vol.55, pp.109-120, 2009 (Non-Refreed Journal)

Effects of sweet potato litters as supplemental feed on beef cattle

Bulletin of the Faculty of Agriculture, Miyazaki University, vol.54, pp.77-84, 2008 (Non-Refreed Journal)

Refereed Congress / Symposium Publications in Proceedings

Why killing the animals by stunning is inhuman and not Halal?

the 5th World Halal Summit 2019, İstanbul, Turkey, 28 November - 01 December 2019, vol.5, no.5, pp.1-3

Possibility of using textiles as casing materials in fermented sausages

1sr International/11th national food engineering congress, , Antalya, Turkey, 7 - 09 November 2019, vol.1, no.70, pp.70

Hydronium ions effect on Corchorus-olitorius mucilage used in beef preservation

65th International Congress of Meat Science and Technology, Berlin, Germany, 4 - 09 August 2019, pp.331-332

Do medicinal herbs always enhance the protein bioactivities of meat products?

3 Global Summit on Nutritional Science & Food Chemistry, Osaka, Japan, 10 - 12 June 2019, no.3, pp.45

EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 October 2018, pp.74

Enhancement of physicochemical and bioactive properties of Turkish beef burgers by Arum palaestinum

6th International Conference on Agriculture and Food,, Burgas, Bulgaria, 20 - 24 June 2018, no.6, pp.38-39

The industrial application of corchorus olitorius mucilage in preserving quality of prime beef steaks stored at low temperatures

Academic Plaza: the 37th International Food Machinery and Technology exhibition (FOOMA 2018), Tokyo, Japan, 12 - 15 June 2018, no.37, pp.83-86

Accreditation of Halal meat products and diversity of their protein properties

59th meeting of Japan Society for Meat Science and Technology, Tokyo, Japan, 27 - 30 March 2018, no.59, pp.1-5

Why Mulukhiya might worth a better renown?

the 1st International symposium on medicinal, aromatic and dye plants (REYHAN 2017), Malatya, Turkey, 05 October 2017, pp.27

The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).

In Proceeding of the 63rd International congress of meat science and technology., Cork, Ireland, 13 August 2017, pp.176-179

The production of colored cheese using phytochemicals of vegetables: Ideas worth sharing.

the 36th International Food Machinery and Technology exhibition (FOOMA 2017), Tokyo, Japan, 13 June 2017, pp.80-83

Recovery of collagen from chicken bones for food applications.

In Proceeding of the 19th International scientific-practical conference (dedicated to the memory of Vasily Matveevich Gorbatov),, Moscow, Russia, 08 December 2016, pp.12-17

Pro-drug type anti-hypertensive components in meat products.

In proceeding of the 10th conference of young scientists and specialists., Moscow, Russia, 27 October 2016, pp.1-4

In vitro ACE inhibitory activity of beef dry muscle (m. semimembranosus).

In Proceeding of the10 th International Conference: 10th Aegean Analytical Chemistry Days., Çanakkale, Turkey, 29 September 2016

Evaluation of antihypertensive activity of proteins in fermented Turkish sucuk.

In proceeding of the 62nd International congress of meat science and technology., Bangkok, Thailand, 14 August 2016, pp.87-90

The Halal meat industry: challenges of the authorization, validation and production opportunities.

In Proceeding of the 62nd International congress of Meat Science and Technology., Bangkok, Thailand, 14 August 2016, pp.220-223

Technological assessment on chicken bone tissue for functional food applications.

In Proceeding of the Academic Plaza: the 35th International Food Machinery and Technology exhibition (FOOMA 2016)., Tokyo, Japan, 07 June 2016, pp.71-73

Instant peppermint and spearmint teas: antioxidant capacity and alpha glucosidase inhibition potentials.

In Proceeding of the 6th International Conference on Food Function., Seoul, South Korea, 22 November 2015, pp.59

Effects of pistachio supplementation on total fat content and fatty acid composition of simit kebab.

In Proceeding of The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.135

Health and potential forces of pastirma proteins: nutraceutical applications.

In Proceeding of the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.10

Production of Instant Spermint-Lemon Tea.

In Proceeding of The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosnia And Herzegovina, 01 October 2015, pp.54

Phytochemicals in Callistemon citrinus: a novel therapeutic approach against MCF-7 cell line.

In proceeding of the First International Conference on Natural Products for Cancer Prevention and Therapy, İstanbul, Turkey, 31 August 2015, pp.68

Turkish fermented sucuk: a source of antihypertensive peptides.

In Proceeding of the 61st International congress of Meat Science and Technology., Clermount Ferrand, France, 23 August 2015, pp.66-69

Meat and dry-cured meat products are source of inhibitory peptides for minimizing lifestyle-related diseases

the Academic Plaza: The 34th International Food Machinery and Technology exhibition (FOOMA 2015)., Tokyo, Japan, 09 June 2015, pp.50-53

P-P-M- of Nutrition Horizon.

the monthly cycle of talks of Erciyes University rector., Kayseri, Turkey, 13 November 2014, pp.1

Inducible changes in properties of muscle protein by pomegranate peels extracts.

In Proceeding of the 7th International Conference and Exhibition on Nutraceuticals and Functional Foods,, İstanbul, Turkey, 14 October 2014, pp.352

Pistachio vera Supplementation on the simit kebabs phenolic content and antioxidant activity.

In Proceeding of the 7th International Conference and Exhibition on Nutraceuticals and Functional Foods,, İstanbul, Turkey, 14 October 2014, pp.52

Improvement in functional properties of dry cured meat by fermented soy paste.

In Proceeding of the 60th International congress of Meat Science and Technology., Punta Del Este, Uruguay, 17 August 2014, pp.151-154

The distinctiveness of quality parameters and marbling value in Sucuk (Sudjuk). Pastirma production system

the Academic Plaza: The 33rd International Food Machinery and Technology exhibition, Tokyo, Japan, 10 June 2014, pp.84-88

Possible intelligent food technology in the near future: misconception on functional food.

Proceeding of the 2nd International Food Congress: Novel Approaches in Food Industry., İzmir, Turkey, 26 May 2014, pp.180

Traditional Anatolian Pastirma: should it be valued as a unique meat product?.

In Proceeding of the 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”,, Struga, Macedonia, 24 October 2013, pp.1

Diversity in meat textural and quality parameters of dromedary camel.

In Proceeding of the 59th International congress of Meat Science and Technology,, İzmir, Turkey, 18 August 2013, pp.91-94

Are the application of genomics and proteomics in meat industry worthy?

the graduate course during the 59th International congress of Meat Science and Technology, İzmir, Turkey, 18 August 2013, pp.1-10

Processing development of Turkish cured meat products by a combination of traditional and modern methods: Pastirma production system.

In Proceeding of the Academic Plaza: International Food Machinery and Technology Exhibition (FOOMA 2013),, Tokyo, Japan, 11 June 2013, pp.239-242

Libyan and Turksih meat products as a Muslim food culture.

1st lcocal meeting of Faculty of Agriculture on ethical foods, (Meiji University)., Nagoya, Japan, 17 December 2012, pp.1

Physicochemical Changes in muscle proteins of cured beef products made from M. Cutaneous-omo Brachialis muscle: part II.

In Proceeding of the 58th International Congress of Meat Science and Technology., Montreal, Canada, 12 August 2012, pp.29-32

Changes in physicochemical properties of proteins in Kayserian pastirma made from M. mimebranosus muscle of bovine during traditional processing: part I.

In Proceeding of the 58th International Congress of Meat Science and Technology., Montreal, Canada, 12 August 2012, pp.22-26

Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.

In Proceeding of the 58th International Congress of Meat Science and Technology, Montreal, Canada, 12 August 2012, pp.111-114

Transmutation in Talin2 and meat quality of chicken.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, South Korea, 15 August 2010, pp.79-80

Transglutaminase polymerizes meat proteins at -35oC and may have industrial applications as a biological protective film.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, South Korea, 15 August 2010, pp.32-34

Effects of wine residues as supplemental feed on the microflora, meat productivity, and meat quality of fattening pigs.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, South Korea, 15 August 2010, pp.9-10

Use of meat hydrolyzate as supplemental feed and its effects on lifestyle-related diseases.

In Proceeding of the 55th International Congress of Meat Science and Technology, Copenhagen, Denmark, 16 August 2009, pp.9-10

Water-holding capacity of chicken gizzard stored at cold temperatures.

In Proceeding of the 55th International Congress of Meat Science and Technology,, Copenhagen, Denmark, 16 August 2009, pp.7-8

Transglutaminase Improves the Textural and Structural Properties of Chicken Skeletal, Smooth, and Cardiac Muscles.

In Proceeding of the 55th International Congress of Meat Science and Technology,, Copenhagen, Denmark, 16 August 2009, pp.24-26

Transglutaminase improves textural properties of chicken muscles.

In Proceeding of the 110th Annual Meeting of the Japanese Society of Animal Science,, Fujisawa, Japan, 27 March 2009

Identification of pro-drug type ACE inhibitory peptide from porcine myosin B: Antihypertensive effects of its hydrolysates.

In Proceeding of the 54th International Congress of Meat Science and Technology,, Capetown, South Africa, 10 August 2008, pp.114-115

Evaluation of the discrepancy of physiochemical and rheological properties of cross-linked myosin B proteins and biopolymers catalyzed by transglutaminase in meats.

In Proceeding of the 54th International Congress of Meat Science and Technology,, Capetown, South Africa, 10 August 2008, pp.17-18

Development the physical properties of soft beef loaves to enhance the meat feed-intake for older and incapable adults

Proceeding of the 53rd International Congress of Meat Science and Technology,, Beijing, China, 05 August 2007, pp.563-654

Effects of sweet potato litters as supplemental feed on the meat productivity and meat quality of pigs.,

In Proceeding of the 53rd International Congress of Meat Science and Technology, Beijin, China, 05 August 2007, pp.97-98

Effects of various treatments of the texture softening of post-breeding mature cows meat.

the 52nd International Congress of Meat Science and Technology,, Dublin, Ireland, 13 August 2006, pp.431-432

Development of a new soft chicken loaf particularly for elderly persons and infants.

the 52nd International Congress of Meat Science and Technology,, Dublin, Ireland, 13 August 2006, pp.539-540

Fermented dairy products made from skim milk powder

the 105th Annual Meeting of Japanese Society of Animal Science,, Sapporo, Japan, 09 September 2005, pp.53

The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase.

the 51St International Congress of Meat Science and Technology,, Baltimore, United States Of America, 07 August 2005

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