Arş. Gör. CEYDA ÖZCAN

Yayın Ağı

Makaleler 9

1. Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins

AHHMED A., Özer N., ÖZCAN C., ÇAM M., SAĞDIÇ O., ARICI M., et al.

ACTA SCIENTIFIC NUTRITIONAL HEALTH , cilt.3, sa.7, ss.16-26, 2019 (Hakemli Dergi)

2. Bioactivities of phytochemicals in Callistemon citrinus against multi-resistant foodborne pathogens, alpha glucosidase inhibition and MCF-7 cancer cell line

Fayemi P. O., Ozturk I., Kaan D., Özcan S., Yerer M. B., Dokumaci A. H., et al.

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT , cilt.33, ss.764-778, 2019 (SCI-Expanded, Scopus)

3. Antimicrobial activity of extracts of Callistemon citrinus flowers and leaves against Listeria monocytogenes in beef burger

Fayemi P. O., Ozturk I., ÖZCAN C., Muguruma M., Yetim H., Sakata R., et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.2, ss.924-929, 2017 (SCI-Expanded, Scopus)

4. EFFECTS OF SOME FOOD JUICES AND ADDITIVES ON SOME PHYSICOCHEMICAL, TEXTURAL, COLOR, MICROBIOLOGICAL AND SENSORY PROPERTIES OF CEMEN PASTE

Yetim H., EKİCİ L., ÖZCAN C., Ozturk I., TÖRNÜK F., Karaman S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.3, 2017 (SCI-Expanded, Scopus)

5. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

Ahhmed A., ÖZCAN C., Karaman S., Ozturk I., ÇAM M., FAYEMI P. O., et al.

Meat Science , cilt.127, ss.35-44, 2017 (SCI-Expanded, Scopus)

6. Utilization of Japanese miso paste as an alternative coating material for Turkish Pastirma: A novel trend on flavour coating for dry-cured meats

BİRİŞİK C., KARAMAN S., ÖZTÜRK I., ÇAM M., Kaneko G., Sakata R., et al.

FOOD CHEMISTRY , 2015 (SCI-Expanded, Scopus)

7. Effects of some food juices and additives on some physicochemical, textural, microbiological, sensory properties and aroma profile of cemen paste

YETİM H., EKİCİ L., BİRİŞİK C., ÖZTÜRK I., Törnük F., KARAMAN S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2015 (SCI-Expanded, Scopus)

8. Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique

AHHMED A. M., Birisik C., Kaneko G., Ushio H., MUGURUMA M., Yetim H., et al.

FLEISCHWIRTSCHAFT , cilt.95, sa.7, ss.98-104, 2015 (SCI-Expanded)

9. Untitled

Bayramlar H., Hepsen I. F., Ozcan C., Boluk A., Er H., Evereklioglu C.

ACTA OPHTHALMOLOGICA SCANDINAVICA , cilt.74, sa.1, ss.96-97, 1996 (SCI-Expanded)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 15

1. Effects of some food juices and additives on aroma profiles cemen paste

YETİM H., EKİCİ L., ÖZCAN C., ÖZTÜRK İ., TÖRNÜK F., KARAMAN S.

6th International Chemistry Conference, 8 - 10 Kasım 2016, (Özet Bildiri)

2. Evaluation of antihypertensive activity of proteins in fermented Turkish sucuk

ÖZCAN C., MRGHNI AHHMED A., YETİM H.

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

3. Health potential functions of pastirma proteins: nutraceutical applications

MRGHNI AHHMED A., BİRİŞİK C., Ozer N., YETİM H.

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

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

BİRİŞİK C., DURSUN ÇAPAR T., EKİCİ L., MRGHNI AHHMED A., YALÇIN H., YETİM H.

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

5. MEAT THERAPY FOR HYPERTENSION: HYBRID HYDROLYSATE AS ACE INHIBITORY COMPOUNDS

Ozer N., BİRİŞİK C., YETİM H., Sakata R., MRGHNI AHHMED A.

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

6. Turkish Fermented Sucuk: A Source of Antihypertensive Peptides

BİRİŞİK C., MRGHNI AHHMED A., YETİM H.

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

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

MRGHNI AHHMED A., BİRİŞİK C., Ozer N., YETİM H., Sakata R.

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