AVİD — Akademik Veri İzleme ve Değerlendirme

Q4 ★ Oto TR DİZİN Hakemli

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

Selcuk Journal of Agriculture and Food Sciences · 2022 · Cilt 36 · Sayı 1

PROFESÖR CEMALETTİN SARIÇOBAN 3 yazar Teşvik 2,7 İngilizce DOI Detay

Q4 ★ Oto TR DİZİN Hakemli

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

Selcuk Journal of Agriculture and Food Sciences · 2022 · Cilt 36 · Sayı 1

DOÇENT KÜBRA ÜNAL 3 yazar Teşvik 2,7 İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

Journal of Food Science and Technology · 2022 · Cilt 59 · Sayı 4

PROFESÖR CEMALETTİN SARIÇOBAN 2 yazar 17 Scopus atıf 16 WoS atıf Teşvik 7,2 İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

Journal of Food Science and Technology-Mysore · 2022 · Cilt 59 · Sayı 4

DOÇENT KÜBRA ÜNAL 2 yazar 17 Scopus atıf 16 WoS atıf Teşvik 7,2 İngilizce DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period

International Journal of Gastronomy and Food Science · 2022 · Cilt 29

DOÇENT ALİ SAMET BABAOĞLU 2 yazar 6 Scopus atıf 4 WoS atıf Teşvik 11,5 İngilizce DOI Detay

Scopus WoS Q3 SCI Hakemli

Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE · 2022 · Cilt 29

Dill Fermented sausage Nitrate Parsley Spinach Swiss chard

PROFESÖR MUSTAFA KARAKAYA 2 yazar 6 Scopus atıf 4 WoS atıf Teşvik 7,2 Türkçe DOI Detay

Q2 SCI-Expanded Hakemli

The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of “Ke¸skek”, Which Is a Traditional Food

Foods · 2022

cereal product traditional food wheat

PROFESÖR MEHMET MUSA ÖZCAN 1 yazar Teşvik 14,4 Türkçe 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 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 Q3 SCI Hakemli

Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storage

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE · 2022 · Cilt 59 · Sayı 10

Albedo Flavedo Oxidative stability Pummelo Turkey meat

PROFESÖR MUSTAFA KARAKAYA 4 yazar 19 Scopus atıf 19 WoS atıf Teşvik 4,1 Türkçe DOI Detay

Scopus WoS Q2 SCI-Expanded Hakemli

Grapefruit and Pomelo Peel Extracts as Natural Antioxidants for Improved Storage Stability of Turkey Patties during Refrigerated Storage

Journal of Food Science and Technology-Mysore · 2022 · Cilt 59

DOÇENT ALİ SAMET BABAOĞLU 4 yazar 19 Scopus atıf 19 WoS atıf Teşvik 6,5 İngilizce DOI Detay

Scopus WoS Q1 SCI-Expanded Hakemli

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Meat Science · 2022 · Cilt 187

DOKTOR ÖĞRETİM ÜYESİ NAZİK MEZİYET DİLEK 5 yazar 72 Scopus atıf 61 WoS atıf Teşvik 3,6 İngilizce DOI Detay

Scopus WoS Q1 SCI-Expanded Hakemli

Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage

Meat Science · 2022 · Cilt 187 · Sayı 108765

ÖĞRETİM GÖREVLİSİ HATİCE BERNA POÇAN · DOÇENT ALİ SAMET BABAOĞLU 5 yazar 72 Scopus atıf 61 WoS atıf Teşvik 3,6 İngilizce DOI Detay

Scopus WoS Q1 SCI-Expanded Hakemli

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

MEAT SCIENCE · 2022 · Cilt 187 · Sayı 108765

DOÇENT KÜBRA ÜNAL 5 yazar 72 Scopus atıf 61 WoS atıf Teşvik 3,6 İngilizce DOI Detay

Scopus WoS Q1 SCI Hakemli

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

MEAT SCIENCE · 2022 · Cilt 187

Berries Natural antioxidant Natural antibacterial Oxidation

PROFESÖR MUSTAFA KARAKAYA 5 yazar 72 Scopus atıf 61 WoS atıf Teşvik 3,6 Türkçe DOI Detay

WoS Q4 SCI-Expanded Hakemli

Comparison of meat quality characteristics of dry aged lamb loins and ‎optimization of dry aging process

Veterinary Research Forum · 2022 · Cilt 13 · Sayı 1

PROFESÖR ÜMİT GÜRBÜZ 5 yazar 7 WoS atıf Teşvik 0,9 İngilizce DOI Detay

Scopus WoS Q4 SCI-Expanded Hakemli

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process

Veterinary Research Forum · 2022 · Cilt 13 · Sayı 1

DOÇENT ARİFE EZGİ TELLİ 5 yazar 11 Scopus atıf 7 WoS atıf Teşvik 0,9 İngilizce DOI Detay

WoS Q4 SCI-Expanded Hakemli

Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process

Veterinary Research Forum · 2022 · Cilt 13 · Sayı 1

PROFESÖR YUSUF DOĞRUER · DOÇENT YUSUF BİÇER 5 yazar 7 WoS atıf Teşvik 0,9 İngilizce DOI Detay

Scopus WoS Q3 SCI-Expanded Hakemli

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Journal of Food Processing and Preservation · 2022 · Cilt 46

DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN 2 yazar 12 Scopus atıf 10 WoS atıf Teşvik 7,2 Türkçe DOI Detay

Scopus Açık Erişim TR DİZİN Hakemli

Amarant, Karabuğday ve Siyez Katkılı Tavuk Nuggetların Bazı Özelliklerinin Belirlenmesi

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi · 2022 · Cilt 12 · Sayı 1

DOÇENT KÜBRA ÜNAL 3 yazar 2 Scopus atıf Teşvik 2,7 Türkçe DOI Detay

YÖKSİS Makale Veritabanı

AVİD geliştirme aşamasındadır

Geri Bildirim