AVİD — Akademik Veri İzleme ve Değerlendirme

Scopus WoS Q4 SCI-Expanded Hakemli

Effect of Oregano Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage

Journal of Essential Oil Bearing Plants · 2014 · Cilt 17 · Sayı 5

Essential oil Lipid oxidation Minced beef Oregano

DOÇENT ALİ SAMET BABAOĞLU 3 yazar 41 Scopus atıf 36 WoS atıf İngilizce DOI Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Effect of Oregano Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage

Journal of Essential Oil Bearing Plants · 2014 · Cilt 17 · Sayı 5

DOÇENT KÜBRA ÜNAL 3 yazar 41 Scopus atıf 36 WoS atıf İngilizce DOI Detay

Q4 SCI-Expanded Hakemli

Beef sausages containing mushroom (Agaricus bisporus) powder: Physicochemical, lipid oxidation, color and sensory properties during storage

Latin American Applied Research · 2025 · Cilt 55 · Sayı 2

1 akademisyen 3 yazar Teşvik 27,0 İngilizce DOI Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Assessment of garlic and onion powder as natural antioxidant on the physicochemical properties, lipid-protein oxidation and sensorial characteristics of beef and chicken patties during frozen storage

Journal of Food Safety and Food Quality - Archiv für Lebensmittelhygiene · 2023 · Cilt 74 · Sayı 4

ÖĞRETİM GÖREVLİSİ HATİCE BERNA POÇAN · DOÇENT ALİ SAMET BABAOĞLU · PROFESÖR MUSTAFA KARAKAYA 6 yazar 4 Scopus atıf 4 WoS atıf Teşvik 0,8 İngilizce DOI Detay

WoS Q4 SCI-Expanded Hakemli

Oxidative Stress and Acute-Phase Response Status During Treatment in Premature Calves with Respiratory Distress Syndrome

Journal of the Hellenic Veterinary Medical Society · 2021 · Cilt 72

PROFESÖR BÜNYAMİN TRAŞ 5 yazar 3 WoS atıf Teşvik 0,9 Türkçe DOI Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid

Journal of Aquatic Food Product Technology · 2022 · Cilt 31 · Sayı 7

DOÇENT ALİ SAMET BABAOĞLU · DOÇENT KÜBRA ÜNAL 4 yazar 11 Scopus atıf 14 WoS atıf Teşvik 2,0 İngilizce DOI Detay

Scopus WoS Q4 SCI Hakemli

Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid

Journal of Aquatic Food Product Technology · 2022 · Cilt 31 · Sayı 7

PROFESÖR MUSTAFA KARAKAYA 4 yazar 11 Scopus atıf 14 WoS atıf Teşvik 2,0 Türkçe DOI Detay

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