SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler
Untitled
ACTA OPHTHALMOLOGICA SCANDINAVICA
, cilt.74, sa.1, ss.96-97, 1996 (SCI-Expanded)
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
Possible Intelligent Food Technology In The Near Future: Misconception On Functional Food
Novel Approaches in Food Industry, İzmir, Türkiye, 26 - 29 Mayıs 2014, ss.36
Gaziantep Simit Kebabının Hazırlanışı ve Bazı Özellikleri
4. Gleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.1