High-pressure homogenization and pH-shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

İlyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, Muhammet İrfan Aksu, Nevzat Konar

• WoS Q1
• Scopus Q1
• WoS 2 atıf

Molecular characterization of yeast flora and quality attributes of traditional gravyer cheese

Tuncay Uravelli, Muhammet İrfan Aksu, Coşkun Güçlü, Yasin Altay

• WoS Q2
• Scopus Q1

Combined Effects of Ultra-High-Pressure Homogenization and Enzyme Treatments on the Quality Properties of Juice From Apple Industrial By-Products

Muhammet İrfan Aksu, Sıla Satı Şimşek, Emre Turan, Nevzat Konar, İlyas Atalar

• WoS Q2
• Scopus Q1

Determination of the Antimicrobial Effects of Synbiotic Kefir Produced from Buffalo Milk Enriched with Galactooligosaccharides and Inulin

Aysel Gülbandılar, Neslihan Calisir, Muhammet İrfan Aksu

• WoS Q2
• Scopus Q1

Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk

Neslihan Çalişir, Aysel Gülbandılar, Muhammet İrfan Aksu

• WoS Q3
• Scopus Q1
• WoS 2 atıf

Using autolyzed and dried Saccharomyces cerevisiae as various macromolecules and sucrose substitute: Developing novel gummy

Tahra Elobeid, Burcu Tüzün, Ayşe Apaydın, Ömer Said Toker, Caglar Doguer, Ibrahim Palabiyik, Muhammet İrfan Aksu, Nevzat Konar, İlyas Atalar

• WoS Q1
• Scopus Q1
• WoS 3 atıf

Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma

Barış Yalınkılıç, Fatma Yağmur Hazar Suncak, Güzin Kaban, Muhammet İrfan Aksu, Mükerrem Kaya

• WoS Q2
• Scopus Q1
• WoS 2 atıf

Combined effects of encapsulated raspberry powder and phosphate on the lipid oxidation, microbiological properties and shelf life of modified atmosphere packaged chicken nuggets during chilled storage

Hicran Arslan, Muhammet İrfan Aksu

• WoS Q3
• Scopus Q1
• WoS 3 atıf

Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage

Muhammet İrfan Aksu, Nevzat Konar, Emre Turan, Faruk Tamtürk, Arda Serpen

• WoS Q2
• Scopus Q1
• WoS 3 atıf

Raspberry Powder (Rubus idaeus L.) as a Natural Preservative in Aerobically Packaged Ground Beef: The Phytochemical Profile and Effect on Lipid Oxidation, Color Deterioration, and Microbial Growth during Storage

Muhammet İrfan Aksu, Emre Turan, Aysel Gülbandılar, Nevzat Konar, Faruk Tamtürk

• WoS Q2
• Scopus Q1
• WoS 1 atıf

Use of dried Saccharomyces cerevisiae cells in the encapsulation of L. acidophilus probiotic bacteria

Sibel Yılmaz, Nevzat Konar, İlyas Atalar, Tahra Elobeid, Muhammet İrfan Aksu, Şirin Oba, Ömer Said Toker, İbrahim Palabıyık

Kanatlı ürünlerinde bitkisel ekstraktların kullanımı ve ürün kalitesine etkisi (Use of plant extracts in poultry products and its effects on product quality)

Muhammet İrfan Aksu, Hicran Arslan

Tavuk nugget üretiminde enkapsüle ahududu (Rubus idaeus L.) tozu kullanımının MAP kompozisyonu (CO2, O2, ve N2) üzerine etkisi (Effect of use of encapsulated raspberry (Rubus idaeus L.) powder on MAP composition (CO2, O2, and N2) in chicken nugget production)

Hicran Arslan, Muhammet İrfan Aksu

Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Nurinisa Esenbuğa, Mevlüt Karaoğlu, Muhammet İrfan Aksu, Muhlis Macit

Investigation of pH and Pressure Effects on Hazelnut Protein Modification.

Hatice Elen, İlyas Atalar, Furkan Türker Sarıcaoğlu, Osman Gül, Muhammet İrfan Aksu, Nevzat Konar

The effect of encapsulated raspberry powder on the lipid oxidation of modified atmosphere packaged chicken nuggets during child storage

Hicran Arslan, Muhammet İrfan Aksu

Effects of encapsulated raspberry powder as a natural additive and phosphate on the microbiological quality and shelf life of modified atmosphere packaged chicken nuggets during chilled storage

Hicran Arslan, Muhammet İrfan Aksu

ANTIMICROBIAL ACTIVITY OF RASPBERRY POWDER AND ITS EFFECTS ON THE MICROBIOLOGICAL PROPERTIES OF AEROBIC-PACKAGED GROUND BEEF (AHUDUDU TOZUNUN ANTİMİKROBİYAL AKTİVİTESİ VE AEROBİK AMBALAJLANMIŞ SIĞIR KIYMALARININ MİKROBİYOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ)

Muhammet İrfan Aksu, Emre Turan, Aysel Gülbandılar, Nevzat Konar, Faruk Tamtürk

PROPERTIES OF ENCAPSULATED RASPBERRY POWDER AND ITS EFFECTS ON THE COLOR STABILITY OF CHICKEN NUGGETS (ENKAPSÜLE AHUDUDU TOZUNUN ÖZELLİKLERİ VE TAVUK NUGGETLERİNİN RENK STABİLİTESİ ÜZERİNE ETKİSİ)

Muhammet İrfan Aksu, Hicran Arslan

Hibiscus sabdariffa L. as a natural coloring and antioxidant agent in the production of pastirma cemen paste (Pastırma çemen macunu üretiminde doğal renklendirici ve antioksidan ajan olarak Hibiscus sabdariffa L.)

Emre Turan, Muhammet İrfan Aksu

Kanatlı Etleri ve Ürünleri

Muhammet İrfan Aksu, Mükerrem Kaya