Dr. Öğr. Üyesi Abdullatef AHHMED

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler 28

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

Ahhmed A.

Journal Of Food Safety , sa.6, ss.20-27, 2019 (SCI-Expanded)

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

ÇAM M., Yuksel E., ALASALVAR H., Basyigit B., SEN H., YILMAZTEKİN M., et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.56, sa.1, ss.200-207, 2019 (SCI-Expanded)

3. Targeting the pains of food insecurity and malnutrition among internally displaced persons with nutrient synergy and analgesics in organ meat

Fayemi P. O., Muchenje V., Yetim H., AHHMED A.

FOOD RESEARCH INTERNATIONAL , cilt.104, ss.48-58, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

4. Green Tea Seed Isolated Saponins Exerts Antibacterial Effects against Various Strains of Gram Positive and Gram Negative Bacteria, a Comprehensive Study In Vitro and In Vivo

Khan M. I., Ahhmed A., Shin J. H., Baek J. S., Kim M. Y., Kim J. D.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE , cilt.2018, 2018 (SCI-Expanded)

5. Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities

Takeda S., Matsufuji H., NAKADE K., TAKENOYAMA S., Ahhmed A., SAKATA R., et al.

ANIMAL SCIENCE JOURNAL , cilt.88, sa.3, ss.507-516, 2017 (SCI-Expanded)

6. Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique

Ahhmed A., Birisik C., KANEKO G., USHIO H., MUGURUMA M., Yetim H., et al.

FLEISCHWIRTSCHAFT , cilt.95, sa.7, ss.98-104, 2015 (SCI-Expanded)

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

Ahhmed A., KANEKO G., USHIO H., Karaman S., INOMATA T., SAKATA R., et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.238, sa.3, ss.387-396, 2014 (SCI-Expanded)

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

AHHMED A.

INTERNATIONAL FOOD RESEARCH JOURNAL , cilt.21, sa.1, ss.139-148, 2014 (SCI-Expanded)

9. Industrial application of microbial transglutaminase in preserving quality of meat cuts at freezing temperatures

Ahhmed A.

FLEISCHWIRTSCHAFT , cilt.94, sa.7, ss.99-106, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma

10. Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.

AHHMED A., Kaneko G., ushio h., Yetim H., Karaman S., Inomata T., et al.

Food Science and Human Wellness , cilt.2, ss.46-55, 2013 (SCI-Expanded)

11. Canada saw the meat experts: Montreal was the cross-point for meat researchers from all over the world in 2012.

AHHMED A., Sakata R.

FLEISCHWIRTSCHAFT , cilt.2, ss.118-125, 2013 (SCI-Expanded)

12. A combination of soybean and skimmed milk reduces osteoporosis in rats

Muguruma M., Ahhmed A., Kawahara S., KUSUMEGI K., HISHINUMA T., OHYA K., et al.

JOURNAL OF FUNCTIONAL FOODS , cilt.4, sa.4, ss.810-818, 2012 (SCI-Expanded)

13. The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products

Takeda S., YAMASAKI K., TAKESHITA M., KIKUCHI Y., TSEND-AYUSH C., DASHNYAM B., et al.

ANIMAL SCIENCE JOURNAL , cilt.82, sa.4, ss.571-579, 2011 (SCI-Expanded)

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

Saito K., Hamada-Sato N., Ahhmed A., Kawahara S., Muguruma M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.34, sa.6, ss.1103-1120, 2010 (SCI-Expanded)

15. A review of meat protein hydrolysates and hypertension

Ahhmed A., Muguruma M.

MEAT SCIENCE , cilt.86, sa.1, ss.110-118, 2010 (SCI-Expanded) Sürdürülebilir Kalkınma

16. Changes in water-holding capacity and textural properties of chicken gizzard stored at 4 degrees C

Tomisaka Y., Ahhmed A., Tabata S., Kawahara S., Muguruma M.

ANIMAL SCIENCE JOURNAL , cilt.81, sa.3, ss.362-368, 2010 (SCI-Expanded)

17. Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles

Ahhmed A., Nasu T., Muguruma M.

MEAT SCIENCE , cilt.83, sa.4, ss.759-767, 2009 (SCI-Expanded)

18. Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle

SAITO K., Ahhmed A., Kawahara S., Sugimoto Y., Aoki T., Muguruma M.

MEAT SCIENCE , cilt.82, sa.2, ss.260-265, 2009 (SCI-Expanded)

19. Identification of pro-drug type ACE inhibitory peptide sourced from porcine myosin B: Evaluation of its antihypertensive effects in vivo

Muguruma M., Ahhmed A., Katayama K., Kawahara S., Maruyama M., NAKAMURA T.

FOOD CHEMISTRY , cilt.114, sa.2, ss.516-522, 2009 (SCI-Expanded)

20. Effects of Humidity-stabilizing Sheets on the Quality of Bigeye Tuna Meat (Thunnus obesus) during Refrigerated Storage

SAITO K., Ahhmed A., Kawahara S., Sugimoto Y., Aoki T., Muguruma M.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.15, sa.3, ss.283-292, 2009 (SCI-Expanded)

21. A Cattle Heart Protein Hydrolysate Ameliorates Hypercholesterolemia Accompanied by Suppression of the Cholesterol Absorption in Rats and Caco-2 Cells

NAKADE K., KANEKO H., OKA T., Ahhmed A., Muguruma M., NUMATA M., et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY , cilt.73, sa.3, ss.607-612, 2009 (SCI-Expanded)

22. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking

Ahhmed A., Kuroda R., Kawahara S., Ohta K., Nakade K., Aoki T., et al.

FOOD CHEMISTRY , cilt.112, sa.2, ss.354-361, 2009 (SCI-Expanded)

23. Identification of an antihypertensive peptide derived from chicken bone extract

Nakade K., Kamishima R., Inoue Y., Ahhmed A., Kawahara S., Nakayama T., et al.

ANIMAL SCIENCE JOURNAL , cilt.79, sa.6, ss.710-715, 2008 (SCI-Expanded)

24. Porcine skeletal muscle troponin is a good source of peptides with angiotensin-I converting enzyme inhibitory activity and anti hypertensive effects in spontaneously hypertensive rats

Katayama K., Anggraeni H. E., Mori T., Ahhmed A., Kawahara S., SUGIYAMA M., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.56, sa.2, ss.355-360, 2008 (SCI-Expanded)

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

KAWAHARA S., Ahhmed A., OHTA K., NAKADE K., MUGURUMA M.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES , cilt.20, sa.8, ss.1285-1291, 2007 (SCI-Expanded)

26. Differentiation in improvements of gel strength in chicken and beef sausages induced. by transglutaminase

Ahhmed A., KAWAHARA S., OHTA K., NAKADE K., SOEDA T., MUGURUMA M.

MEAT SCIENCE , cilt.76, sa.3, ss.455-462, 2007 (SCI-Expanded)

27. Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures

SAITO K., Ahhmed A., TAKEDA H., KAWAHARA S., IRIE M., MUGURUMA M.

MEAT SCIENCE , cilt.75, sa.2, ss.265-272, 2007 (SCI-Expanded)

28. Effect of existence of exogenous protein on physicochemical properties of heat- and transglutaminase-induced bovine collagen-peptide gel

ERWANTO Y., KAWAHARA S., KATAYAMA K., Ahhmed A., YAMAUCHI K., CHIN K., et al.

JOURNAL OF FOOD SCIENCE , cilt.70, sa.9, 2005 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler 12

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

Ahhmed A.

ACTA SCIENTIFIC NUTRITIONAL HEALTH , sa.3, ss.1-11, 2019 (Hakemli Dergi)

2. Principals of Halal meat products and bioactive properties of their proteins

Ahhmed A., Yılmaz M. T., Sağdıç O., Arıcı M., Yetim H., Sakata J.

Bulletin of Meat and Meat Products , cilt.59, sa.1, ss.17-22, 2018 (Hakemli Dergi)

3. Principals of Halal meat products and bioactive properties of their proteins

Ahhmed A.

Bulletin of Meat and Meat Products , sa.59, ss.17-22, 2018 (Hakemli Dergi)

4. Practices in Halal meat production in accord to Syaria law

AHHMED A., Yetim H., motoyama M., Sakata R.

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

5. Meat Products in Islamic Countries.

AHHMED A., Yetim H., Motoyama M., Sakata R.

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

6. Muscle structure discrepancies and physicochemical changes in proteins of Turkish cured beef cuts.

AHHMED A., Kaneko G., Karaman S., Yetim H., Ushio H., Sakata R.

The Japanese Journal of Animal Hygiene, , cilt.28, ss.4-16, 2012 (Hakemsiz Dergi)

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

Kubota D., AHHMED A., Kawahara, ., Muguruma M.

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

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

Tomisaka Y., AHHMED A., Kawahara S., Muguruma M.

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

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

Kuroda R., AHHMED A., Namba Y., Kawahara S., Nakade K., NUMATA ., et al.

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

10. Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf

Kuroda R., AHHMED A., Namba Y., Kawahara S., Nakade K., NUMATA M., et al.

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

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

AHHMED A., Kuroda R., Matsumoto N., Kawahara S., Muguruma M.

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

12. Effects of sweet potato litters as supplemental feed on beef cattle

Takenoyama, S., Kawahara S., AHHMED A., Muguruma M.

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

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 60

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

Yetim H., Ahhmed A.

the 5th World Halal Summit 2019, İstanbul, Türkiye, 28 Kasım - 01 Aralık 2019, cilt.5, sa.5, ss.1-3, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

2. Possibility of using textiles as casing materials in fermented sausages

Yetim H., Bozkurt F., Ahhmed A.

1sr International/11th national food engineering congress, , Antalya, Türkiye, 7 - 09 Kasım 2019, cilt.1, sa.70, ss.70, (Özet Bildiri) Sürdürülebilir Kalkınma

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

Ahhmed A.

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

4. Promotion of health benefits and quality of beef-burgers by Aloysia Citrodora

Awad N., Çam M., Sağdic O., Arici M., Takeda S., Sakata R., et al.

FOOMA, Tokyo, Japonya, 9 - 12 Temmuz 2019, sa.26, ss.105-108, (Tam Metin Bildiri)

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

Ahhmed A., Awad N., Arıcı M., Muguruma M., Sağdic O.

3 Global Summit on Nutritional Science & Food Chemistry, Osaka, Japonya, 10 - 12 Haziran 2019, sa.3, ss.45, (Özet Bildiri)

6. Characterization of proteins in gastrocnemius muscle derived from beef as affected by heat at divergent temperatures

BEKİROĞLU H., ORDU H. R., YILMAZ B., YILDIRIM S., AHHMED A., SAĞDIÇ O.

2. ULUSLARARASI HAYVANSAL GIDALAR KONGRESİ, Bafra, Kıbrıs (Kktc), 08 Kasım 2018, ss.36-37, (Tam Metin Bildiri)

7. EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF ACTOMYOSIN

AHHMED A., ÖZMEN D., Bursa K., TOKER Ö. S., Sakata R.

The International Symposium on Food Rheology and Texture, İstanbul, Türkiye, 19 Ekim 2018, ss.74, (Tam Metin Bildiri)

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

Awad N., Çam M., Sağdic O., Arıcı M., T. Yılmaz M., Najı A., et al.

6th International Conference on Agriculture and Food,, Burgas, Bulgaristan, 20 - 24 Haziran 2018, sa.6, ss.38-39, (Özet Bildiri) Sürdürülebilir Kalkınma

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

Ahhmed A., Awad N., Çam M., T. Yılmaz M., Arıcı M., Sağdic O., et al.

Academic Plaza: the 37th International Food Machinery and Technology exhibition (FOOMA 2018), Tokyo, Japonya, 12 - 15 Haziran 2018, sa.37, ss.83-86, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

10. Accreditation of Halal meat products and diversity of their protein properties

Ahhmed A., Yilmaz M. T., Sağdiç O., Arici M., Yetim H., Sakata R.

59th meeting of Japan Society for Meat Science and Technology, Tokyo, Japonya, 27 - 30 Mart 2018, sa.59, ss.1-5, (Tam Metin Bildiri)

11. Why Mulukhiya might worth a better renown?

AHHMED A., Awad N., Dasdelen M., Cil E., Cam M.

the 1st International symposium on medicinal, aromatic and dye plants (REYHAN 2017), Malatya, Türkiye, 05 Ekim 2017, ss.27, (Tam Metin Bildiri)

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

Sakata R., Khademi K., Awad N., Cam M., Yetim H., AHHMED A.

In Proceeding of the 63rd International congress of meat science and technology., Cork, İrlanda, 13 Ağustos 2017, ss.176-179

13. Production of Colored Cheese Using Phytochemicals of Vegetables: İdeas Worth Sharing

AHHMED A., AWAD N., CANKURT H., ÇAM M., YETİM H., TAKEDA S., et al.

Fooma 2017, 13 - 16 Haziran 2017

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

AHHMED A., Awad N., Cankurt H., Cam M., Yetim H., Takeda S., et al.

the 36th International Food Machinery and Technology exhibition (FOOMA 2017), Tokyo, Japonya, 13 Haziran 2017, ss.80-83

15. Recovery of collagen from chicken bones for food applications.

AHHMED A., Cam M., Yetim H., Muguruma M., Takeda S., Sakata R.

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

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

Ozer N., AHHMED A.

In proceeding of the 10th conference of young scientists and specialists., Moscow, Rusya, 27 Ekim 2016, ss.1-4

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

Ozer N., Yetim H., Cam M., Karaman S., Muguruma M., Takeda S., et al.

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

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

AHHMED A., Sakata R., Nasr B., Yetim H.

In Proceeding of the 62nd International congress of Meat Science and Technology., Bangkok, Tayland, 14 Ağustos 2016, ss.220-223

19. Evaluation of antihypertensive activity of proteins in fermented Turkish sucuk.

Ozcan C., AHHMED A., Yetim H.

In proceeding of the 62nd International congress of meat science and technology., Bangkok, Tayland, 14 Ağustos 2016, ss.87-90

20. Technological assessment on chicken bone tissue for functional food applications.

AHHMED A., Cam M., Karaman S., Ozturk I., Konca Y., Yetim H., et al.

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

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

Cam M., Başyiğit B., Güvendioğlu E., Alaşalvar H., Dinç M., Yılmaztekin M., et al.

In Proceeding of the 6th International Conference on Food Function., Seoul, Güney Kore, 22 Kasım 2015, ss.59

22. Production of Instant Spermint-Lemon Tea.

Cam M., Güvendioğlu E., Yılmaztekin M., Dinç M., Başyiğit B., Alaşalvar H., et al.

In Proceeding of The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.54

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

Birisik C., Capar T., Ekici L., AHHMED A., Yalcin H., Yetim H.

In Proceeding of The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.135

24. Health and potential forces of pastirma proteins: nutraceutical applications.

AHHMED A., Birisik C., Ozer N., Yetim H.

In Proceeding of the 3rd International Symposium on Traditional Foods from Adriatic to Caucasus,, Sarajevo, Bosna-Hersek, 01 Ekim 2015, ss.10

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

Fayemi P., AHHMED A., Birisik C., Ceylan D., Ozcan S., Muchenje V., et al.

In proceeding of the First International Conference on Natural Products for Cancer Prevention and Therapy, İstanbul, Türkiye, 31 Ağustos 2015, ss.68

26. Turkish fermented sucuk: a source of antihypertensive peptides.

Birisik C., AHHMED A., Yetim H.

In Proceeding of the 61st International congress of Meat Science and Technology., Clermount Ferrand, Fransa, 23 Ağustos 2015, ss.66-69, (Tam Metin Bildiri)

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

AHHMED A., Birisik C., Ozer N., Yetim H., Sakata R.

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

28. P-P-M- of Nutrition Horizon.

AHHMED A.

the monthly cycle of talks of Erciyes University rector., Kayseri, Türkiye, 13 Kasım 2014, ss.1

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

AHHMED A., Birisik C., Cam M., Sakata R., Yetim H.

In Proceeding of the 7th International Conference and Exhibition on Nutraceuticals and Functional Foods,, İstanbul, Türkiye, 14 Ekim 2014, ss.352

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

Birisik C., Capar T., Ekici L., AHHMED A., Yalcin H., Yetim H.

In Proceeding of the 7th International Conference and Exhibition on Nutraceuticals and Functional Foods,, İstanbul, Türkiye, 14 Ekim 2014, ss.52

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

AHHMED A., Birisik C., Karaman S., Ozturk I., Bilegn I., Kaneko G., et al.

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

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

AHHMED A., Birisik C., Karaman S., Bilgen M., Yetim H., Sakata R.

the Academic Plaza: The 33rd International Food Machinery and Technology exhibition, Tokyo, Japonya, 10 Haziran 2014, ss.84-88

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

AHHMED A., Birisik C., Ucuncuoglu D., Yetim H.

Proceeding of the 2nd International Food Congress: Novel Approaches in Food Industry., İzmir, Türkiye, 26 Mayıs 2014, ss.180

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

AHHMED A., Ozturk I., TÖRNÜK F., Karaman S., Ozbek M., Kaneko G., et al.

In Proceeding of the 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”,, Struga, Makedonya, 24 Ekim 2013, ss.1, (Tam Metin Bildiri)

35. Diversity in meat textural and quality parameters of dromedary camel.

AHHMED A., Karaman S., TOKER Ö. S., Kaneko G., Ushio H., Sakata R., et al.

In Proceeding of the 59th International congress of Meat Science and Technology,, İzmir, Türkiye, 18 Ağustos 2013, ss.91-94, (Tam Metin Bildiri)

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

AHHMED A., Yetim H.

the graduate course during the 59th International congress of Meat Science and Technology, İzmir, Türkiye, 18 Ağustos 2013, ss.1-10

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

AHHMED A., Ozturk I., DASKIN P., TÖRNÜK F., Karaman S., Yetim H.

In Proceeding of the Academic Plaza: International Food Machinery and Technology Exhibition (FOOMA 2013),, Tokyo, Japonya, 11 Haziran 2013, ss.239-242, (Tam Metin Bildiri)

38. Libyan and Turksih meat products as a Muslim food culture.

AHHMED A., Yetim H., Karaman S., Inomata T., Kaneko G., Ushio H., et al.

1st lcocal meeting of Faculty of Agriculture on ethical foods, (Meiji University)., Nagoya, Japonya, 17 Aralık 2012, ss.1

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

AHHMED A., Kaneko G., Ushio H., Kawahara S., Kawahara M., SAKATA R., et al.

In Proceeding of the 58th International Congress of Meat Science and Technology., Montreal, Kanada, 12 Ağustos 2012, ss.29-32

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

AHHMED A., Watabe S., Ushio H., Kaneko G., Inomata T., Sakata R., et al.

In Proceeding of the 58th International Congress of Meat Science and Technology., Montreal, Kanada, 12 Ağustos 2012, ss.22-26

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

INOMATA T., Muguruma M., AHHMED A., Kawahara S., Karaman S., DAFSIN P., et al.

In Proceeding of the 58th International Congress of Meat Science and Technology, Montreal, Kanada, 12 Ağustos 2012, ss.111-114

42. Differences in myosin heavy chain mRNA expression levels among chicken muscles reflect differences in protein polymerization by transglutaminase.

AHHMED A., Tomisaka Y., Kaneko G., Watabe S., Muguruma M., Yetim H., et al.

The 57th International Congress of Meat Science and Technology., Gent, Belçika, 07 Ağustos 2011, ss.54

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

AHHMED A., Albay N., Kawahara S., Fujino H., Muguruma M.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, Güney Kore, 15 Ağustos 2010, ss.32-34, (Tam Metin Bildiri)

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

Takenoyama, S., Matsuba K., Imabayashi T., Murakami M., AHHMED A., Kawahara S., et al.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, Güney Kore, 15 Ağustos 2010, ss.9-10, (Tam Metin Bildiri)

45. Transmutation in Talin2 and meat quality of chicken.

Tomisaka Y., AHHMED A., Kawahara S., Muguruma M.

In Proceeding of the 56th International Congress of Meat Science and Technology,, Jeju Island, Güney Kore, 15 Ağustos 2010, ss.79-80, (Tam Metin Bildiri)

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

AHHMED A., Namba Y., NAKAMURA T., Muguruma M.

In Proceeding of the 55th International Congress of Meat Science and Technology, Copenhagen, Danimarka, 16 Ağustos 2009, ss.9-10, (Tam Metin Bildiri)

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

Tomisaka Y., AHHMED A., Muguruma M.

In Proceeding of the 55th International Congress of Meat Science and Technology,, Copenhagen, Danimarka, 16 Ağustos 2009, ss.7-8, (Tam Metin Bildiri)

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

AHHMED A., Kawahara S., Muguruma M.

In Proceeding of the 55th International Congress of Meat Science and Technology,, Copenhagen, Danimarka, 16 Ağustos 2009, ss.24-26, (Tam Metin Bildiri)

49. Transglutaminase improves textural properties of chicken muscles.

AHHMED A., Kawahara S., Muguruma M.

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

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

Muguruma M., AHHMED A., Muguruma S.

In Proceeding of the 54th International Congress of Meat Science and Technology,, Capetown, Güney Afrika, 10 Ağustos 2008, ss.114-115

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

AHHMED A., Kawahara S., Muguruma M.

In Proceeding of the 54th International Congress of Meat Science and Technology,, Capetown, Güney Afrika, 10 Ağustos 2008, ss.17-18, (Tam Metin Bildiri)