Yayınlar

FOODS OF THE FUTURE

Mehmet Murat Karaoğlu

Texture and Color Properties of Argan Oil Oleogels Prepared with Carnauba or Candelilla Waxes and Their Blends

Mine Kırkyol, Ahmet Akköse

Thermal, Textural and Color Properties of Olive Pomace Oil Oleogels Prepared with Different Waxes

Mine Kırkyol, Ahmet Akköse

Thermal, Textural and Color Properties of Hazelnut Oil Oleogels Produced with Different Waxes

Mine Kırkyol, Ahmet Akköse

Effect of Hydrocolloids on Texture of Meat Products

Mine Kırkyol, Ahmet Akköse

Pastırmanın Dünü, Bugünü ve Geleceği

Mükerrem Kaya

Et Ürünlerine Yönelik Tüketici Beklentileri

Güzin Kaban

KEMİK SAĞLIĞI VE OSTEOPOROZ ÜZERİNE SÜT VE SÜT ÜRÜNLERİ İLE BESLENMENİN ETKİLERİ EFFECTS OF NUTRITION WITH MILK AND DAIRY PRODUCTS ON BONE HEALTH AND OSTEOPOROSIS

YUSUF ÇAKIR, Songül Çakmakçı

Fonksiyonel Gıda Endüstrisinde Yeni Bir Trend: Probiyotik Maya Saccharomyces boulardii

MEHMET ALİ SALIK, Songül Çakmakçı

PREBİYOTİK VE PROBİYOTİKLER: FONKSİYONLARI VE İNSAN SAĞLIĞINA YARARLARI PREBIOTICS AND PROBIOTICS: FUNCTIONS AND BENEFITS FOR HUMAN HEALTH

ZELİHA GÜNÜÇ, Songül Çakmakçı

LAKTOZSUZ VE DÜŞÜK LAKTOZLU SÜT VE SÜT ÜRÜNLERİNİN İNSAN BESLENMESİNDEKİ YERİ VE ÖNEMİ THE PLACE AND IMPORTANCE OF LACTOSE-FREE AND LOW-LACTOSE MILK AND DAIRY PRODUCTS IN HUMAN NUTRITION

YUSUF ÇAKIR, Songül Çakmakçı

LAKTOZSUZ VE DÜŞÜK LAKTOZLU SÜT ÜRÜNLERİNİN İNSAN BESLENMESİNDEKİ YERİ VE ÖNEMİ

Yusuf Çakır, Songül Çakmakçı

Isıl İşlem Görmüş Sucuk Üretiminde Biberiye Oleoresin Kullanımının Ürün Özelliklerine Etkisi

Meltem KARAMAHMUTOĞLU, Ayça ÖZDEN, Güzin Kaban

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

Mine Kirkyol, Ahmet Akköse

• WoS Q2
• Scopus Q1
• WoS 12 atıf

Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurt

Murat Emre Terzioğlu, İhsan Bakırcı

• WoS Q4
• Scopus Q3

Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways

Qifan Wang, Haolong Chang, Peng Deng, Zhiyong He, Qiuming Chen, Zhaojun Wang, Fang Qin, Fatih Öz, Emel Öz, Jie Chen, Maomao Zeng

• WoS Q1
• Scopus Q1
• WoS 11 atıf

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

Emel ÖZ, Eyad Aoudeh, Michael Murkovic, Fidel Toldra, Andrea Gomez-Zavaglia, Charles Brennan, Charalampos Proestos, Maomao Zeng, Fatih Öz

• WoS Q1
• Scopus Q1
• WoS 72 atıf

Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study

Mukul Kumar, Deepika Kaushik, Ravinder Kaushik, Azhar Khan, Lucia Billeci, Emel Öz, Charalampos Proestos, Charles Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Öz

• WoS Q2
• Scopus Q1
• WoS 2 atıf

Structural, thermal, techno-functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas-Chromatography-Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy-Dispersive X-Ray Spectrometer of Moringa Oleifera flower powder

Poonam Jaglan, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Jasjit Kaur, Emel Öz, Charles Brennan, Charalampos Proestos, Margaret Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Öz

• WoS Q2
• Scopus Q1
• WoS 14 atıf

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review

Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Öz, Abdelaty Mostafa Abdelaty Hassıbelnaby

• WoS Q1
• Scopus Q2
• WoS 55 atıf
• PlumX