Dr. Öğr. Üyesi Mustafa Tahsin YILMAZ

Yayın Ağı

Makaleler 7

1. Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

Yılmaz M. T., Karaman S., DOĞAN M., Yetim H., Kayacıer A.

JOURNAL OF FOOD ENGINEERING , cilt.108, sa.2, ss.327-336, 2012 (SCI-Expanded, Scopus)

2. Dynamic oscillatory shear properties of O/W model system meat emulsions: Linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation

Karaman S., Yılmaz M. T., DOĞAN M., Yetim H., Kayacıer A.

JOURNAL OF FOOD ENGINEERING , cilt.107, sa.2, ss.241-252, 2011 (SCI-Expanded, Scopus)

3. Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

Sağdıç O., Ozturk I., Yılmaz M. T., Yetim H.

JOURNAL OF FOOD SCIENCE , cilt.76, sa.7, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

Karaman S., Yilmaz M. T., Kayacier A.

FOOD HYDROCOLLOIDS , cilt.25, sa.5, ss.1319-1326, 2011 (SCI-Expanded, Scopus)

5. RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Sağdıç O., Ozturk I., ÖZKAN G., Yetim H., EKİCİ L., Yılmaz M. T.

FOOD CHEMISTRY , cilt.126, sa.4, ss.1749-1758, 2011 (SCI-Expanded, Scopus)

6. Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures Effect of temperature and concentration

Yilmaz M. T., Karaman S., CANKURT H., Kayacier A., Sagdic O.

JOURNAL OF FOOD ENGINEERING , cilt.103, sa.2, ss.197-210, 2011 (SCI-Expanded, Scopus)

7. Characterization of Butter Spoiling Yeasts and Their Inhibition by Some Spices

Sağdıç O., Öztürk I., Bayram O., KESMEN Z., Yılmaz M. T.

JOURNAL OF FOOD SCIENCE , cilt.75, sa.9, 2010 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

320

H-İndeks (WoS)

Atıf (Scopus)

156

H-İndeks (Scopus)

Proje

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler