Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Evaluation of antihypertensive activity of proteins in fermented Turkish sucuk

62nd ICoMST Innternational Congress of Meat Science and Technology, Bangkok, Tayland, 14 - 19 Ağustos 2016, ss.38

Health potential functions of pastirma proteins: nutraceutical applications

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.1

Effects of Pistachio Supplementation on Total Fat Content and Fatty Acid Composition of Simit Kebab

3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Saraybosna, Bosna-Hersek, 1 - 04 Ekim 2015

MEAT THERAPY FOR HYPERTENSION: HYBRID HYDROLYSATE AS ACE INHIBITORY COMPOUNDS

. In Proceeding of the 61st international congress of Meat Science and Technology, Clermont, Fransa, 23 - 28 Ağustos 2015, ss.1

Turkish Fermented Sucuk: A Source of Antihypertensive Peptides

In Proceeding of the 61st international congress of Meat Science and Technology, Clermont, Fransa, 23 Ağustos - 28 Temmuz 2015, ss.1

Meat and dry-cured meat products are source of inhibitory peptides for minimizing lifestyle-related diseases

The 34th International Food Machinery and Technology Exhibition (FOOMA 2015), Tokyo, Japonya, 9 - 12 Haziran 2015, cilt.22, ss.239-242

The Effect Of Pistachio Vera Supplementation On The Simit Kebab’S Phenolic Content And Antioxidant Activity

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014, ss.1

Inducible Changes In Properties Of Muscle Protein By Pomegranate Peels Extracts

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014, ss.1

Improvements in Functional Properties of Dry Cured Meat Using Fermented Soy Paste

60th International Congress of Meat Science and Technology, Punta Del Este, Uruguay, 17 - 22 Ağustos 2014, ss.1

The distinctiveness of quality parameters and marbling value in Sucuk (Sudjuk). Pastirma production system

The 33rd International Food Machinery and Technology exhibition (FOOMA 2014), Tokyo, Japonya, 10 - 13 Haziran 2014, ss.1

Gaziantep Simit Kebabının Hazırlanışı ve Bazı Özellikleri

4. Gleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.1

Metrikler

Yayın

25

Atıf (WoS)

31

H-İndeks (WoS)

3

Atıf (Scopus)

29

H-İndeks (Scopus)

3

Proje

2
BM Sürdürülebilir Kalkınma Amaçları