Yayınlar

Polycyclic aromatic hydrocarbons

Adem SAVAŞ, Fatih Öz

Zeytinyağnda Yaplan Taklit ve Tağşişler

Elif Ekiz Terzioğlu, Adem Savaş, Zeynep Elbir, Idil Uzun, Revşan Bulan, Fatih Öz

Türkiye'de Toplu Beslenme Endüstrisi ve Gıda Güvenliği

Zeynep Elbir, Elif Ekiz Terzioğlu, Adem Savaş, Halenur Fencioğlu, Fatih Öz

Veterinary drug residues

Sare KILIÇ, Fatih Öz

The Effects Of Different Frying Oils On The Lipid Oxidation In Meatballs Deep-Fat Frying

Elif Ekiz Terzioğlu, Fatih Öz

Bisfenol-A ve İnsan Sağlığı Üzerine Etkisi

Adem Savaş, Elif Ekiz Terzioğlu, Zeynep Elbir, Halenur Fencioğlu, Fatih Öz

Lipid oxidation in two different types of pastırma during production

Emel Öz, Mükerrem Kaya

Polycyclic aromatic hydrocarbons in smoked fish

Emel Öz

Determination of the differences in the composition of Erzincan Tulum cheeses produced from raw and pasteurized sheep’s milks during ripening.

YUSUF ÇAKIR, Songül Çakmakçı

Mouldy Civil cheese: Manufacture, chemical properties and recently studies.

Songül Çakmakçı, Ali Adnan HAYALOĞLU

An overview of probiotics

Hatice ERTEM, Songül Çakmakçı

Effects of Different Nitrite Levels on Volatile Compounds and Physico-Chemical Properties of Pastırma

Güzin Kaban, Didar TOMAÇ

The Effect of Using Transglutaminase on Free Aminoacid Composition and Volatile Compound Profile of Pastırma

FATMA YAĞMUR HAZAR, Güzin Kaban, Mükerrem Kaya

The Effects of Black Pepper and Sodium Ascorbate on Microbiological Properties of Sucuk

Selen Sallan, Güzin Kaban, Mükerrem Kaya

Determination of microbiological quality and presence of Salmonella spp. on chicken parts sold at retail markets in Erzurum, antibiotic resistance of the Salmonella spp. isolates

Mehmet Yüksel, selahattin Sert, Bülent Çetin

Effects of Some Stabilizers on the Textural Properties of Yogurt

Emine Macit, Mehmet Murat Karaoğlu, İhsan Bakırcı

Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Rahimeh JABERİ, Güzin Kaban, Mükerrem Kaya

• WoS Q2
• Scopus Q2
• WoS 13 atıf

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Elif Ekiz Terzioğlu, Fatih Öz

• WoS Q1
• Scopus Q1
• WoS 48 atıf

Lisans öğrencilerinin süt tüketim alışkanlıklarının ve davranışlarının belirlenmesi

Murat Emre Terzioğlu, İhsan Bakırcı

Katil Mayalar ve Williopsis spp.’nin Bozucu Mikroorganizmalar Üzerindeki Etkisi, Katil Toksinlerin Kullanım Olanakları

Arzu Kavaz Yüksel, Mehmet Yüksel

• PlumX