Prof. Dr. Fehmi Yazıcı

Yayın Ağı

Makaleler 67

1. Influence of UV light, ultrasound, and heat treatment on the migration of bisphenol A from polyethylene terephthalate bottle into the food simulant

Abdulazeez Z. M., Yazici F., Aksoy A.

FOOD CHEMISTRY , cilt.439, 2024 (SCI-Expanded, Scopus)

2. Morphologic and chemical characterizations of some salep orchids

Çalışkan Ö., Beşir Özgeçen A., Anıl M., Gülser C., Yazıcı F., Kurt D.

Eurasian Journal of Soil Sciences , cilt.12, 2023 (Scopus, TRDizin)

3. Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Mortaş M., Beşir Özgeçen A., Tok Z., ÇAKIR KELEŞ M., Yazıcı F.

PLANT FOODS FOR HUMAN NUTRITION , cilt.78, sa.2, ss.358-365, 2023 (SCI-Expanded, Scopus)

4. Conjugated linoleic acid strengthens the apoptotic effect of cisplatin in A549 cells

Yüce M., Gumuskaptan C., Çon A. H., Yazıcı F.

PROSTAGLANDINS & OTHER LIPID MEDIATORS , cilt.166, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

5. Correlation between acrylamide content and colour in some baked products

Abdulazeez Z. M., Mustafa A. M. I., Yazıcı F.

CZECH JOURNAL OF FOOD SCIENCES , cilt.41, sa.2, ss.137-143, 2023 (SCI-Expanded, Scopus)

6. Usage of color measurements obtained by modified Seliwanoff test to determine hydroxymethylfurfural

Beşir Özgeçen A., Yazıcı F., ODABAŞ M. S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.248, sa.12, ss.2995-3002, 2022 (SCI-Expanded, Scopus)

7. Improving the production of conjugated linoleic acid from sunflower oil by lactic acid bacteria spp: Effect of calcium carbonate supplementation in fermentation medium

Zongo K., Yazıcı F., Çon A. H.

INDIAN JOURNAL OF BIOCHEMISTRY & BIOPHYSICS , cilt.59, sa.7, ss.741-750, 2022 (SCI-Expanded, Scopus)

8. Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi

BEŞİR A., YAZICI BEKTAŞ N., MORTAŞ M., YAZICI F.

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , 2022 (TRDizin)

9. DETERMINATION OF BISPHENOL A IN PLASTIC-PACKAGED FOODS BY LIQUID CHROMATOGRAPHY COUPLED WITH FLUORESCENT DETECTION

Abdulazeez Z. M., Yazıcı F., Aksoy A., Tokur O.

FRESENIUS ENVIRONMENTAL BULLETIN , cilt.31, sa.6, ss.5933-5939, 2022 (SCI-Expanded)

10. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product

GÜL O., ATALAR İ., Mortaş M., SARICAOĞLU F. T., Beşir Özgeçen A., Gul L. B., et al.

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , sa.1, 2022 (SCI-Expanded, Scopus)

11. Investigation Properties of Ayran (Yoghurt Drink) Produced from Different Ratio of Cow and Hemp Seed Milk Mixtures

BEŞİR A., MORTAŞ M., YAZICI F.

European Food Science and Engineering , 2022 (Hakemli Dergi)

12. Bitkisel Sütlerden Biri: Kenevir Tohumu Sütü

BEŞİR A., Awad N., MORTAŞ M., YAZICI F.

AKADEMIK GIDA , cilt.20, ss.170-184, 2022 (Scopus, TRDizin)

13. Evaluation of THC and CBD Factors in Cannabis

BEŞİR A., YAZICI BEKTAŞ N., MORTAŞ M., YAZICI F.

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online) , 2022 (TRDizin)

14. Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Beşir Özgeçen A., GÖKMEN S., Gul L. B., Yazıcı F., GÜL O.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , 2022 (SCI-Expanded, Scopus)

15. A Plant-Based Milk Type: Hemp Seed Milk Bitkisel Sütlerden Biri: Kenevir Tohumu Sütü

Besir A., Awad N., Mortaş M., Yazıcı F.

Akademik Gida , cilt.20, sa.2, ss.170-184, 2022 (Scopus, TRDizin)

16. Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

ATALAR İ., Kurt A., GÜL O., Yazıcı F.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.24, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

17. A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application

Beşir Özgeçen A., Yazıcı F., Mortaş M., GÜL O.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.139, 2021 (SCI-Expanded, Scopus)

18. Estimating Hydroxymethyfurfural (HMF) Concentration Via Modified Seliwanoff Test Using Artificial Neural Network (ANN)

Beşir Özgeçen A., Yazıcı F., ODABAŞ M. S.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY , cilt.64, 2021 (SCI-Expanded, Scopus)

19. Total conjugated linoleic acid content of ruminant milk: The world status insights

Zongo K., Krishnamoorthy S., Moses J. A., Yazıcı F., Çon A. H., Anandharamakrishnan C.

FOOD CHEMISTRY , cilt.334, 2021 (SCI-Expanded, Scopus)

20. Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

akçay f., BEŞİR A., YAZICI F.

ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY , cilt.24, sa.1, ss.79-87, 2020 (Hakemli Dergi)

21. STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES.

ATALAR İ., GÜL O., GÜL L. B., YAZICI F.

GIDA , cilt.44, sa.6, 2019 (TRDizin)

22. Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

ATALAR İ., Yazıcı F.

DRYING TECHNOLOGY , cilt.37, sa.13, ss.1656-1664, 2019 (SCI-Expanded, Scopus)

23. Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

ATALAR İ., Gul O., SARICAOĞLU F. T., Beşir Özgeçen A., Gul L. B., Yazıcı F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , sa.3, ss.1405-1415, 2019 (SCI-Expanded, Scopus)

24. Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage

ATALAR İ., Gul O., Mortas M., Gul L. B., Saricaoglu F. T., Yazıcı F.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , sa.6, ss.561-570, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

25. Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties

Gul O., ATALAR İ., Mortaş M., SARICAOĞLU F. T., Yazıcı F.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.4, ss.2404-2415, 2018 (SCI-Expanded, Scopus)

26. Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Gul O., ATALAR İ., Saricaoglu F. T., Yazıcı F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.5, 2018 (SCI-Expanded, Scopus)

27. Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil

Gul O., Saricaoglu F. T., Beşir Özgeçen A., ATALAR İ., Yazıcı F.

ULTRASONICS SONOCHEMISTRY , cilt.41, ss.466-474, 2018 (SCI-Expanded, Scopus)

28. The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage

AKGÜN A., Yazıcı F., GÜLEÇ H. A.

FOOD SCIENCE & NUTRITION , cilt.6, sa.2, ss.492-502, 2018 (SCI-Expanded, Scopus)

29. Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder

ATALAR İ., Yazıcı F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.1, 2018 (SCI-Expanded, Scopus)

30. EVALUATION OF COLOR, LIPID OXIDATION AND MICROBIAL QUALITY IN MEATBALLS FORMULATED WITH BEE POLLEN DURING FROZEN STORAGE

Turhan S., Saricaoglu F. T., Mortaş M., Yazıcı F., Gençcelep H.

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

31. Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Gul O., Saricaoglu F. T., Mortaş M., ATALAR İ., Yazıcı F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.41, ss.411-420, 2017 (SCI-Expanded, Scopus)

32. Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

Mortaş M., Gul O., Yazıcı F., Dervisoglu M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, sa.8, ss.1866-1875, 2017 (SCI-Expanded, Scopus)

33. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

AKGÜN A., Yazıcı F., GÜLEÇ H. A.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.74, ss.521-527, 2016 (SCI-Expanded, Scopus)

34. Comparative Analysis of Aflatoxin M1 in Marketed Butter by ELISA and HPLC

Aksoy A., Atmaca E., Yazıcı F., Güvenç D., Gul O., Dervisoglu M.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.22, sa.4, ss.619-621, 2016 (SCI-Expanded, Scopus, TRDizin) Sürdürülebilir Kalkınma

35. Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

Dervisoglu M., Gul O., AYDEMİR O., Yazıcı F., KAHYAOĞLU T.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE , cilt.7, sa.4, ss.254-260, 2014 (SCI-Expanded, Scopus)

36. Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen

Turhan S., Yazıcı F., Saricaoglu F. T., Mortaş M., Gençcelep H.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.34, sa.4, ss.423-433, 2014 (SCI-Expanded, Scopus)

37. Toxic and essential elements in butter from the Black Sea region, Turkey

Dervisoglu M., Gul O., Yazıcı F., Güvenç D., Atmaca E., Aksoy A.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE , cilt.7, sa.1, ss.49-53, 2014 (SCI-Expanded, Scopus)

38. New approaches to determination of HMF

ORAL R. A., Mortaş M., Dogan M., SARIOĞLU K., Yazıcı F.

FOOD CHEMISTRY , cilt.143, ss.367-370, 2014 (SCI-Expanded, Scopus)

39. Evaluation of Chemical and Microbiological Characteristics and Fatty Acid Profiles of Butter Samples Collected from the Black Sea Region of Turkey

Dervisoglu M., Gul O., Güvenç D., Yazıcı F., Atmaca E., Aksoy A.

ASIAN JOURNAL OF CHEMISTRY , cilt.25, sa.18, ss.10185-10190, 2013 (SCI-Expanded, Scopus)

40. Application of Ultrasound Technology at Honey

MORTAŞ M., YAZICI F.

Mellifera , cilt.13, sa.25, ss.2-5, 2013 (Hakemli Dergi)

41. Levels of Organochlorine Pesticide Residues in Butter Samples Collected from the Black Sea Region of Turkey

Aksoy A., Dervisoglu M., Güvenç D., Gul O., Yazıcı F., Atmaca E.

BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY , cilt.90, sa.1, ss.110-115, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

42. The Consumption Preferences of Milk and Dairy Products of Undergraduate Students

MORTAŞ M., YAZICI F.

Journal of Food Science and Engineering , cilt.2, ss.10-114, 2012 (Hakemli Dergi)

43. Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage

Yazıcı F., Dervisoglu M., Akgun A., Aydemir O.

JOURNAL OF DAIRY SCIENCE , cilt.93, sa.11, ss.5010-5019, 2010 (SCI-Expanded, Scopus)

44. Review on keş Keş Peyniri Üzerine Derleme

TARAKÇI Z., DERVİŞOĞLU M., TEMİZ H., AYDEMİR O., YAZICI F.

Gıda , 2010 (Hakemli Dergi)

45. A Survey on Selected Chemical, Biochemical and Sensory Properties of Kes Cheese, A Traditional Turkish Cheese

Dervisoglu M., Tarakci Z., Aydemir O., Temiz H., Yazıcı F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.12, sa.2, ss.358-367, 2009 (SCI-Expanded, Scopus)

46. Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts

Cinbas A., Yazıcı F.

FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.46, sa.4, ss.434-441, 2008 (SCI-Expanded, Scopus)

47. Partial purification of pepsin from turkey proventriculus

Temiz H., Okumus E., Aykut U., Dervisoglu M., Yazıcı F.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.24, sa.9, ss.1851-1855, 2008 (SCI-Expanded, Scopus)

48. Süt alkali proteinazı plazmin

AYDEMİR O., DERVİŞOĞLU M., TEMİZ H., YAZICI F.

Gıda , cilt.33, ss.235-240, 2008 (TRDizin)

49. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk

Yazıcı F., Akbulut C.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.55, sa.24, ss.9993-10000, 2007 (SCI-Expanded, Scopus)

50. Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream

Dervisoglu M., Yazıcı F.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.12, sa.2, ss.159-164, 2006 (SCI-Expanded, Scopus)

51. A survey on the some chemical and biochemical properties of civil cheese, a traditional Turkish cheese

Sengul M., Gurses M., Dervisoglu M., Yazıcı F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.9, sa.4, ss.791-801, 2006 (SCI-Expanded, Scopus)

52. Effect of heat treatment and starter culture on proteolysis and lipolysis of Kulek cheese during ripening

Dervisoglu M., Yazıcı F., Aydemir O.

ITALIAN JOURNAL OF FOOD SCIENCE , cilt.18, sa.2, ss.139-149, 2006 (SCI-Expanded, Scopus)

53. Physical Chemical Nutritional and Organoleptic Characteristics of Fruit Added Yogurts

AYAR A., SERT D., kalyoncu h., YAZICI F.

Journal of Food Technology , cilt.4, sa.1, ss.44-49, 2006 (Hakemli Dergi)

54. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

Dervisoglu M., Yazıcı F., Aydemir O.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.221, sa.3-4, ss.466-470, 2005 (SCI-Expanded, Scopus)

55. Production of a high nutritional value, aromatised yogurt with the addition of non-fat wheat germ

Ayar A., Elgun A., Yazıcı F.

AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY , cilt.60, sa.1, ss.14-18, 2005 (SCI-Expanded)

56. Effect of pH on rnicroflora of Civil cheese during refrigerated storage

Yazıcı F.

ACTA ALIMENTARIA , cilt.33, sa.2, ss.201-206, 2004 (SCI-Expanded, Scopus)

57. A note on the total and heme iron contents of ready-to-eat doner kebabs

Turhan S., Altunkaynak T., Yazıcı F.

MEAT SCIENCE , cilt.67, sa.2, ss.191-194, 2004 (SCI-Expanded, Scopus)

58. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt

Yazıcı F., Akgun A.

JOURNAL OF FOOD ENGINEERING , cilt.62, sa.3, ss.245-254, 2004 (SCI-Expanded, Scopus)

59. Samsun ve Yöresinde Süt Endüstrisi

YAZICI F., AYKUT U., dervişoğlu m.

Anadolu Tarım Bilimleri Dergisi , cilt.18, sa.3, ss.80-84, 2003 (TRDizin)

60. Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage

Yazıcı F., Dervisoglu M.

JOURNAL OF FOOD ENGINEERING , cilt.56, sa.4, ss.361-369, 2003 (SCI-Expanded, Scopus)

61. Utilization of soy yoghurt in tarhana production

Koca A. F., Yazıcı F., Anıl M.

European Food Research and Technology , cilt.215, sa.4, ss.293-297, 2002 (SCI-Expanded, Scopus)

62. Proteolysis in Golot cheese

Yazıcı F., Dervisoglu M.

Acta Alimentaria , cilt.31, sa.3, ss.307-313, 2002 (SCI-Expanded, Scopus)

63. Shelf-Life of refrigerated raw anchovy (Engraulis encrasicholus) patties

TURHAN S., EVREN M., YAZICI F.

Su Ürünleri Dergisi , cilt.18, sa.3-4, ss.391-398, 2001 (TRDizin)

64. Production of ice cream with cola extract Kolali Dondurma Üretimi

Dervişoĝlu M., Yazıcı F.

Turkish Journal of Agriculture and Forestry , cilt.25, sa.4, ss.283-289, 2001 (Scopus, TRDizin)

65. Ripening changes of Kulek cheese in wooden and plastic containers

Dervisoglu M., Yazıcı F.

Journal of Food Engineering , cilt.48, sa.3, ss.243-249, 2001 (SCI-Expanded, Scopus)

66. Fermentation and properties of calcium-fortified soy milk yogurt

Yazıcı F., Alvarez V., Hansen P.

JOURNAL OF FOOD SCIENCE , cilt.62, sa.3, ss.457-461, 1997 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

67. Formulation and processing of a heat stable calcium-fortified soy milk

Yazıcı F., Alvarez V., Mangino M., Hansen P.

JOURNAL OF FOOD SCIENCE , cilt.62, sa.3, ss.535-538, 1997 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 26

1. OPTIMIZATION OF FLUIDIZED BED AGGLOMERATION PROCESS CONDITIONS TO OBTAIN INSTANT BOZA POWDER

GÜL O., ATALAR İ., BEŞİR ÖZGEÇEN A., GÜL L. B., TÖRNÜK F., SERT D., et al.

V. Balkan Agricultural Congress, Edirne, Türkiye, 20 - 23 Eylül 2023, (Özet Bildiri)

2. KENEVİR TOHUMU VE ÜRÜNLERİNİN ETİK AÇIDAN DEĞERLENDİRİLMESİ

MORTAŞ M., BEŞİR A., YAZICI F.

3. ULUSLARARASI TARIM ve GIDA ETİĞİ KONGRESİ, Türkiye, 05 Kasım 2021, (Tam Metin Bildiri)

3. A New Colorimetric Method From Qualitative to Quantitative

BEŞİR A., YAZICI F., MORTAŞ M., GÜL O.

ICOFAAS, Antalya, Türkiye, 8 - 11 Kasım 2019, (Özet Bildiri)

4. Investigating the effect of fortificationhazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., GÜL L. B., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriatic to Caucasus, Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

5. Production of spicy (hot) Ayran and assessment of some properties

akçay f., BEŞİR ÖZGEÇEN A., YAZICI F.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

6. Investigating the effect of fortification hazelnut milk on the physicochemical, microbiological and sensory properties of yoghurt-like product

GÜL O., ATALAR İ., SARICAOĞLU F. T., MORTAŞ M., ALKAN L. B., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

7. Effect of low and high temperature on the properties of hazelnut milk obtained from hazelnut cake

ATALAR İ., GÜL O., MORTAŞ M., YAZICI F.

The 4th International Symposium on Traditional Foods From Adriaticto Caucasus, 19 - 21 Nisan 2018, (Özet Bildiri)

8. Hazelnut Milk from Hazelnut Cake and Development of Hazelnut Milk-Based Dairy Products

GÜL O., ATALAR İ., MORTAŞ M., SARICAOĞLU F. T., KURT A., YAZICI F.

IX.International Congress on Hazelnut, 15 - 19 Ağustos 2017, (Özet Bildiri)

9. Elektrohidrodinamik Atomizasyonun Gıda Alanındaki Uygulamaları

BEŞİR A., YAZICI F.

Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

10. Gıda Endüstrisinde Moleküler Baskılama Teknolojisi

BEŞİR A., YAZICI F.

Kromatografi 2016, Türkiye, 31 Ağustos - 02 Eylül 2016

11. Effects of Concentration and High Pressure Homogenization on Hazelnut Milk from Cold Press Hazelnut Oil Cake

GÜL O., MORTAŞ M., ATALAR İ., DERVİŞOĞLU M., YAZICI F.

ISEKI_Food Conference 2016, 6 - 08 Haziran 2016, (Tam Metin Bildiri)

12. Comparative Analysis of Aflatoxin M1 in Marketed Butter by ELISA and HPLC

AKSOY A., ATMACA E., YAZICI F., GÜVENÇ D., GÜL O., DERVİŞOĞLU M.

3rd International VetIstanbul Group Congress 2016, 17 - 20 Mayıs 2016

13. Evaluation of Colour Lipid Oxidation and Microbial Quality in Akçaabat Meatballs Formulated with Bee Pollen during Frozen Storage

TURHAN S., SARICAOĞLU F. T., MORTAŞ M., YAZICI F., GENÇCELEP H.

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

14. Evaluation of the Nutritional and Storage Quality of Akçaabat Meatballs Formulated with Bee Pollen

TURHAN S., YAZICI F., SARICAOĞLU F. T., MORTAŞ M., GENÇCELEP H.

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

15. Evaluation of Colour Lipid oxidation and Microbial Quality in Akçaabat meatballs Formulated with Bee Pollen during Frozen Sorage

TURHAN S., SARICAOĞLU F. T., MORTAŞ M., YAZICI F., GENÇCELEP H.

The 3rd International Symposium on Tradional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

16. Traditional Sweet Water Buffalo Turkish Delight

BİRCAN M., YAZICI F.

The 3rd International Symposium on Tradional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, (Tam Metin Bildiri)

17. Evaluation of the nutritional Storage Quality of Akçaabat meatballs Formulated with Bee Pollen

TURHAN S., YAZICI F., SARICAOĞLU F. T., MORTAŞ M., GENÇCELEP H.

The 3rd International Symposium on Tradional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

18. Soğukta muhafaza edilen Akçaabat köftelerinin lipit oksidasyonu renk stabilitesi ve mikrobiyolojik kalitesi üzerine polen ilavesinin etkisi

TURHAN S., YAZICI F., SARICAOĞLU F. T., MORTAŞ M., GENÇCELEP H.

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014

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843

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746

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188

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H-İndeks (Sobiad)

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