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WoS Q4 SCI-Expanded Hakemli

Effect of Freeze-dried Yoghurt Powders on the Physicochemical, Microbial Changes, and Texture Profiles of Sucuk, a Traditional Turkish Fermented Sausage, throughout Fermentation

Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene · 2022 · Cilt 73 · Sayı 2

DOÇENT ALİ SAMET BABAOĞLU 4 yazar Teşvik 2,0 İngilizce DOI Detay

WoS Q4 SCI-Expanded Hakemli

Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional Turkish fermented sausage, throughout fermentation

Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene · 2022 · Cilt 73 · Sayı 2

DOÇENT KÜBRA ÜNAL 4 yazar Teşvik 2,0 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice

British Poultry Science · 2019 · Cilt 60 · Sayı 4

Colour pineapple fruit juice razor shear spent hen meat texture WATER-HOLDING CAPACITY TURKEY BREAST SENSORY PROPERTIES

DOÇENT ALİ SAMET BABAOĞLU · DOÇENT KÜBRA ÜNAL · PROFESÖR MUSTAFA KARAKAYA 4 yazar 45 Scopus atıf 42 WoS atıf Teşvik 6,5 İngilizce DOI Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Could the skewness and kurtosis texture parameters of lesions obtained from pretreatment Ga-68 DOTA-TATE PET/CT images predict receptor radionuclide therapy response in patients with gastroenteropa…

Nuclear Medicine Communications · 2020 · Cilt 41 · Sayı 10

DOÇENT HASAN ÖNNER 3 yazar 30 Scopus atıf 30 WoS atıf Teşvik 2,7 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

PEKMEZ‐DAIRY DESSERTS FORTIFIED WITH SPRAY‐DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

JOURNAL OF TEXTURE STUDIES · 2009 · Cilt 40 · Sayı 5

DOKTOR ÖĞRETİM ÜYESİ EBRU BAYRAK 4 yazar 3 Scopus atıf 3 WoS atıf İngilizce DOI Detay

Q2 ★ Oto SCI-Expanded 🌍 Uluslararası Hakemli

Pekmez Dairy Desserts Fortified with Spray Dried Dairy Powders Effects of The Interaction Between Skim Milk Powder Yoghurt Powder and Buttermilk Powder By A Mixture Design Approach

Journal of Texture Studies · 2009 · Sayı 40 · AMERİKA BİRLEŞİK DEVLETLERİ

PROFESÖR MUSTAFA KARAKAYA 4 yazar İngilizce Detay

Q2 ★ Oto SCI-Expanded 🌍 Uluslararası Hakemli

Physical Sensory and Flow Properties of Wheat Starch Dairy By Product Spray Dried Pekmez Mixtures

Journal of Texture Studies · 2008 · Sayı 39 · AMERİKA BİRLEŞİK DEVLETLERİ

PROFESÖR MUSTAFA KARAKAYA 3 yazar İngilizce Detay

Scopus WoS Q2 ★ Oto SCI-Expanded 🌍 Uluslararası Hakemli

Optimization of the effect of sweetener and dietary fiber on rhelogical and sensory properties ofsalep beverage 41 804 824

Journal of Texture Studies · 2010 · Sayı 41 · AMERİKA BİRLEŞİK DEVLETLERİ

PROFESÖR MUSTAFA KARAKAYA 4 yazar 9 Scopus atıf 8 WoS atıf İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

British Poultry Science · 2022 · Cilt 63 · Sayı 1

PROFESÖR CEMALETTİN SARIÇOBAN 4 yazar 45 Scopus atıf 32 WoS atıf Teşvik 6,5 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

BRITISH POULTRY SCIENCE · 2022 · Cilt 63 · Sayı 1

DOÇENT KÜBRA ÜNAL 4 yazar 45 Scopus atıf 32 WoS atıf Teşvik 6,5 Türkçe DOI Detay

Scopus WoS Açık Erişim Q4 SCI-Expanded Hakemli

Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts

Brazilian Archives of Biology and Technology · 2020 · Cilt 63

GIDA MİKROBİYOLOJİSİ

DOÇENT TALHA DEMİRCİ 6 yazar 28 Scopus atıf 26 WoS atıf Teşvik 0,8 İngilizce DOI Detay

Scopus WoS Açık Erişim Q2 SCI-Expanded Hakemli

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Food Science & Nutrition · 2023

DOÇENT ALİ SAMET BABAOĞLU · PROFESÖR MUSTAFA KARAKAYA 3 yazar 22 Scopus atıf 21 WoS atıf Teşvik 8,6 İngilizce DOI Detay

Scopus WoS Açık Erişim SCI-Expanded Hakemli

Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage

Korean Journal for Food Science of Animal Resources · 2019 · Cilt 39 · Sayı 4

DOÇENT BİRSEN BULUT SOLAK 2 yazar 12 Scopus atıf 10 WoS atıf Teşvik 72,0 İngilizce DOI Detay

Scopus WoS Q1 ★ Oto SCI-Expanded 🌍 Uluslararası Hakemli

Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties

Meat Science · 2009 · Sayı 83 · İNGİLTERE

PROFESÖR MUSTAFA KARAKAYA 3 yazar 67 Scopus atıf 57 WoS atıf İngilizce DOI Detay

Scopus WoS Q1 ★ Oto SSCI 🌍 Uluslararası Hakemli

Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties

Meat Science · 2009 · Cilt 83 · Sayı 4 · AMERİKA BİRLEŞİK DEVLETLERİ

PROFESÖR CEMALETTİN SARIÇOBAN 3 yazar 67 Scopus atıf 57 WoS atıf İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes

Journal of Food Processing and Preservation · 2021 · Cilt 45 · Sayı 10

DOÇENT ALİ SAMET BABAOĞLU · PROFESÖR MUSTAFA KARAKAYA 3 yazar 7 Scopus atıf 6 WoS atıf Teşvik 5,4 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

British Poultry Science · 2023

DOKTOR ÖĞRETİM ÜYESİ NAZİK MEZİYET DİLEK 6 yazar 15 Scopus atıf 13 WoS atıf Teşvik 2,4 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

British Poultry Science · 2023 · Cilt 64 · Sayı 3

DOÇENT ALİ SAMET BABAOĞLU 6 yazar 15 Scopus atıf 13 WoS atıf Teşvik 2,4 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

British Poultry Science · 2023 · Cilt 64 · Sayı 2

DOÇENT KÜBRA ÜNAL 6 yazar 15 Scopus atıf 13 WoS atıf Teşvik 2,4 İngilizce DOI Detay

Scopus WoS Q2 SCI Hakemli

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

British Poultry Science · 2023 · Cilt 64 · Sayı 3

PROFESÖR MUSTAFA KARAKAYA · PROFESÖR LÜTFİ PIRLAK 6 yazar 15 Scopus atıf 13 WoS atıf Teşvik 0,8 İngilizce DOI Detay

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