WoS
YÖKSİS Eşleşti
2026 Article 2. Yazar
Lipid oxidation and antioxidant properties of propolis collected in different regions of Turkey
JOURNAL OF APICULTURAL RESEARCH
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Cilt 65, s. 727-734
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ISSN 0021-8839
Prof. Dr. SUZAN YALÇIN
· 3 yazar
WoS
🏆 JCR Q2 · JIF 3,5 2026 Article Son Yazar
Multidimensional Quality Assessment of Duck Breast Meat Subjected to Different Thermal Cooking Methods: Physicochemical, Microbiological, Sensory, Mineral and Microstructural Insights
JOURNAL OF FOOD PROCESS ENGINEERING
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Cilt 49
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ISSN 0145-8876
WoS
🏆 JCR Q1 · JIF 5,6
YÖKSİS Eşleşti
2025 Article 7. Yazar
Evaluation of <i>Spirulina platensis</i> as a Feed Additive in Low-Protein Diets of Broilers
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
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Cilt 26
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ISSN 1661-6596
Prof. Dr. SUZAN YALÇIN
· 9 yazar
WoS
YÖKSİS Eşleşti
2025 Article Son Yazar
Cooking-Induced Lipid-Protein Oxidation in Kavurma (a Cooked Meat Product)
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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Cilt 2025
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ISSN 0145-8892
Prof. Dr. ŞEREF ERTUL
· 4 yazar
WoS
YÖKSİS Eşleşti
2024 Article 2. Yazar
Dietary supplementation with mushroom powder (<i>Agaricus bisporus</i>) on performance, carcass traits, meat quality, and bone biomechanical properties of quail (<i>Coturnix coturnix japonica</i>)
TROPICAL ANIMAL HEALTH AND PRODUCTION
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Cilt 56
·
ISSN 0049-4747
WoS
🏆 JCR Q3 · JIF 1,1
YÖKSİS Eşleşti
2024 Article 2. Yazar
Dietary supplementation of <i>Agaricus bisporus</i> by-products on development, egg production, egg quality, and antioxidant capacity of yolk in laying quails
ANIMAL SCIENCE PAPERS AND REPORTS
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Cilt 42, s. 51-64
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ISSN 0860-4037
Prof. Dr. OSMAN OLGUN
· 4 yazar
WoS
YÖKSİS Eşleşti
2023 Article 2. Yazar
Monitoring of Changes in the Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated Storage
SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES
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Cilt 37, s. 109-118
WoS
YÖKSİS Eşleşti
2019 Article 1. Yazar
The effects of resveratrol administration on lipid oxidation in experimental renal ischemia-reperfusion injury in rats
BIOTECHNIC & HISTOCHEMISTRY
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Cilt 94, s. 592-599
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ISSN 1052-0295
WoS
YÖKSİS Eşleşti
2014 Article 1. Yazar
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
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Cilt 17, s. 797-805
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ISSN 0972-060X