Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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

Journal Of Food Safety, ss.20-27, 2019 (SCI Expanded İndekslerine Giren Dergi)

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

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.56, ss.200-207, 2019 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.238, ss.387-396, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

A combination of soybean and skimmed milk reduces osteoporosis in rats

JOURNAL OF FUNCTIONAL FOODS, cilt.4, ss.810-818, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

EFFECTS OF OSMOTIC DEHYDRATION SHEETS ON FRESHNESS PARAMETERS OF THUNNUS THYNNUS STORED AT COLD TEMPERATURES

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.34, ss.1103-1120, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

A review of meat protein hydrolysates and hypertension

MEAT SCIENCE, cilt.86, ss.110-118, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Identification of an antihypertensive peptide derived from chicken bone extract

ANIMAL SCIENCE JOURNAL, cilt.79, ss.710-715, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

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

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, cilt.20, ss.1285-1291, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

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

ACTA SCIENTIFIC NUTRITIONAL HEALTH, no.7, ss.1-11, 2019 (Diğer Kurumların Hakemli Dergileri)

Principals of Halal meat products and bioactive properties of their proteins

Bulletin of Meat and Meat Products, cilt.59, ss.17-22, 2018 (ESCI İndekslerine Giren Dergi)

Principals of Halal meat products and bioactive properties of their proteins

Bulletin of Meat and Meat Products, no.1, ss.17-22, 2018 (Diğer Kurumların Hakemli Dergileri)

Practices in Halal meat production in accord to Syaria law

Chikusan konsarutanto (Animal Industry Consultant),, cilt.599, ss.30-34, 2014 (Hakemsiz Dergi)

Meat Products in Islamic Countries.

Nihon Shokuniku Kakou Jouhou (Japan Meat Processing Information), cilt.770, ss.2-6, 2014 (Hakemsiz Dergi)

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

INTERNATIONAL FOOD RESEARCH JOURNAL, cilt.21, no.1, ss.139-148, 2014 (Hakemsiz Dergi)

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

Bulletin of the Faculty of Agriculture, University of Miyazaki, cilt.58, ss.44-50, 2012 (Hakemsiz Dergi)

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

Journal of Warm Regional Society of Animal Science, cilt.54, ss.39-48, 2011 (Hakemsiz Dergi)

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

Journal of Warm Regional Society of Animal Science Japan, cilt.52, ss.23-28, 2009 (Hakemsiz Dergi)

Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf

Nihon Souchi Gakkai Kyushu Shibukaiho, cilt.52, ss.23-28, 2009 (Hakemsiz Dergi)

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

Bulletin of the Faculty of Agriculture, University of Miyazaki, cilt.55, ss.109-120, 2009 (Hakemsiz Dergi)

Effects of sweet potato litters as supplemental feed on beef cattle

Bulletin of the Faculty of Agriculture, Miyazaki University, cilt.54, ss.77-84, 2008 (Hakemsiz Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

the 5th World Halal Summit 2019, İstanbul, Türkiye, 28 Kasım - 01 Aralık 2019, cilt.5, no.5, ss.1-3

Possibility of using textiles as casing materials in fermented sausages

1sr International/11th national food engineering congress, , Antalya, Türkiye, 7 - 09 Kasım 2019, cilt.1, no.70, ss.70

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

65th International Congress of Meat Science and Technology, Berlin, Almanya, 4 - 09 Ağustos 2019, ss.331-332

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

3 Global Summit on Nutritional Science & Food Chemistry, Osaka, Japonya, 10 - 12 Haziran 2019, no.3, ss.45

EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.74

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

6th International Conference on Agriculture and Food,, Burgas, Bulgaristan, 20 - 24 Haziran 2018, no.6, ss.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, Japonya, 12 - 15 Haziran 2018, no.37, ss.83-86

Accreditation of Halal meat products and diversity of their protein properties

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

Why Mulukhiya might worth a better renown?

the 1st International symposium on medicinal, aromatic and dye plants (REYHAN 2017), Malatya, Türkiye, 05 Ekim 2017, ss.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, İrlanda, 13 Ağustos 2017, ss.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, Japonya, 13 Haziran 2017, ss.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, Rusya, 08 Aralık 2016, ss.12-17

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

In proceeding of the 10th conference of young scientists and specialists., Moscow, Rusya, 27 Ekim 2016, ss.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, Türkiye, 29 Eylül 2016

Evaluation of antihypertensive activity of proteins in fermented Turkish sucuk.

In proceeding of the 62nd International congress of meat science and technology., Bangkok, Tayland, 14 Ağustos 2016, ss.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, Tayland, 14 Ağustos 2016, ss.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, Japonya, 07 Haziran 2016, ss.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, Güney Kore, 22 Kasım 2015, ss.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, Bosna-Hersek, 01 Ekim 2015, ss.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, Bosna-Hersek, 01 Ekim 2015, ss.10

Production of Instant Spermint-Lemon Tea.

In Proceeding of The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.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, Türkiye, 31 Ağustos 2015, ss.68

Turkish fermented sucuk: a source of antihypertensive peptides.

In Proceeding of the 61st International congress of Meat Science and Technology., Clermount Ferrand, Fransa, 23 Ağustos 2015, ss.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, Japonya, 09 Haziran 2015, ss.50-53

P-P-M- of Nutrition Horizon.

the monthly cycle of talks of Erciyes University rector., Kayseri, Türkiye, 13 Kasım 2014, ss.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, Türkiye, 14 Ekim 2014, ss.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, Türkiye, 14 Ekim 2014, ss.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 Ağustos 2014, ss.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, Japonya, 10 Haziran 2014, ss.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, Türkiye, 26 Mayıs 2014, ss.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, Makedonya, 24 Ekim 2013, ss.1

Diversity in meat textural and quality parameters of dromedary camel.

In Proceeding of the 59th International congress of Meat Science and Technology,, İzmir, Türkiye, 18 Ağustos 2013, ss.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, Türkiye, 18 Ağustos 2013, ss.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, Japonya, 11 Haziran 2013, ss.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, Japonya, 17 Aralık 2012, ss.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, Kanada, 12 Ağustos 2012, ss.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, Kanada, 12 Ağustos 2012, ss.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, Kanada, 12 Ağustos 2012, ss.111-114

Transmutation in Talin2 and meat quality of chicken.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, Güney Kore, 15 Ağustos 2010, ss.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, Güney Kore, 15 Ağustos 2010, ss.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, Güney Kore, 15 Ağustos 2010, ss.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, Danimarka, 16 Ağustos 2009, ss.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, Danimarka, 16 Ağustos 2009, ss.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, Danimarka, 16 Ağustos 2009, ss.24-26

Transglutaminase improves textural properties of chicken muscles.

In Proceeding of the 110th Annual Meeting of the Japanese Society of Animal Science,, Fujisawa, Japonya, 27 Mart 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, Güney Afrika, 10 Ağustos 2008, ss.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, Güney Afrika, 10 Ağustos 2008, ss.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, Çin, 05 Ağustos 2007, ss.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, Çin, 05 Ağustos 2007, ss.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, İrlanda, 13 Ağustos 2006, ss.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, İrlanda, 13 Ağustos 2006, ss.539-540

Fermented dairy products made from skim milk powder

the 105th Annual Meeting of Japanese Society of Animal Science,, Sapporo, Japonya, 09 Eylül 2005, ss.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, Amerika Birleşik Devletleri, 07 Ağustos 2005

Bilirkişi Raporları