Akkose, Ahmet

Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage

Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators

Effect of climate change on fillet quality and shelf-life of <i>Oncorhynchus mykiss</i> under controlled conditions

Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan

Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product

Effects of animal fat replacement with almond flour on quality parameters of beef patties

Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate