Prof. Dr. Sadettin Turhan

Yayın Ağı

Makaleler 62

1. İncir kabuğu tozunun, yağ ikame edici ve fonksiyonel bileşen olarak sığır köftelerinde kullanım potansiyeli

Yeşilyurt H., Turhan S.

Harran Tarım ve Gıda Bilimleri Dergisi , cilt.29, sa.4, ss.707-715, 2025 (TRDizin)

2. TAVUK SALAMI İÇİN TEKSTÜR PROFİL ANALİZİ (TPA) PARAMETRELERİNİN STANDARDİZASYONU

Saraç S., Soyocak H., Sarıcaoğlu F. T., Turhan S.

GIDA , cilt.50, sa.6, ss.979-988, 2025 (TRDizin)

3. Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks

Soyocak H., Biyik S., Akyuz G., Andac M., Turhan S.

MEAT SCIENCE , cilt.228, 2025 (SCI-Expanded, Scopus)

4. The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

Soyocak H., Proestos C., Brennan C., Wahab R., ÖZ F., Turhan S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.59, sa.12, ss.9445-9458, 2024 (SCI-Expanded, Scopus)

5. Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability

Parlatır B., Üstün N. Ş., Turhan S.

GRASAS Y ACEITES , cilt.75, sa.2, ss.550, 2024 (SCI-Expanded, Scopus)

6. THE EFFECT OF ULTRASOUND PRETREATMENT ON OIL ABSORPTION AND QUALITY OF DEEP-FRIED CHICKEN SCHNITZELS

Cozain Montiel A. G., SOYOCAK H., Turhan S.

GIDA , cilt.49, sa.1, ss.119-131, 2024 (TRDizin)

7. RAMAN SPEKTROSKOPİSİNİN ET KALİTESİ VE GÜVENLİĞİNİN BELİRLENMESİNDE KULLANIMI

SOYOCAK H., ÖZ F., TURHAN S.

GIDA , cilt.48, sa.6, ss.1379-1393, 2023 (TRDizin)

8. Gümüş Nanoparçacıkların Sentezi, Fonksiyonları, Etki Mekanizmaları ve Et ve Et Ürünlerinin İşlenmesinde ve Muhafazasında Kullanımları

AKYÜZ G., BIYIK Ş., SOYOCAK H., ANDAÇ M., TURHAN S.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.11, sa.9, ss.1768-1783, 2023 (TRDizin)

9. The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Kilic S., ÖZ E., Turhan S., Amarowickz R., Toldra F., Brennan C., et al.

International Journal of Food Science and Technology , cilt.58, sa.9, ss.4800-4811, 2023 (SCI-Expanded, Scopus)

10. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

Fencioglu H., ÖZ E., Turhan S., Proestos C., ÖZ F.

FOODS , cilt.11, sa.20, 2022 (SCI-Expanded, Scopus)

11. EVALUATION OF QUALITY AND STORAGE STABILITY OF BEEF PATTIES CONTAINING DIFFERENT LEVELS OF PEANUT (Arachis hypogaea L.) SKIN

BIYIK Ş., TURHAN S.

GIDA , cilt.47, sa.3, ss.420-433, 2022 (TRDizin)

12. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER

GULİYEVA F., TURHAN S.

GIDA , cilt.46, sa.3, ss.739-750, 2021 (TRDizin)

13. Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils

SARICAOĞLU F. T., Turhan S.

FOOD PACKAGING AND SHELF LIFE , cilt.25, 2020 (SCI-Expanded, Scopus)

14. Physicochemical properties of pumpkin (Cucurbita pepoL.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Ozturk T., Turhan S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.9, 2020 (SCI-Expanded, Scopus)

15. Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties

Yilmaz K., Turhan S., SARICAOĞLU F. T., Tural S.

FOOD PACKAGING AND SHELF LIFE , cilt.24, 2020 (SCI-Expanded, Scopus)

16. Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils

Tural S., Turhan S., ÖZ F.

SU URUNLERI DERGISI , cilt.37, sa.4, ss.379-387, 2020 (ESCI, TRDizin)

17. Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks

SARICAOĞLU F. T., Turhan S.

MEAT SCIENCE , cilt.158, 2019 (SCI-Expanded, Scopus)

18. Physical, Chemical, Thermal and Microstructural Characterization of Edible Films from Mechanically Deboned Chicken Meat Proteins

SARICAOĞLU F. T., Turhan S.

JOURNAL OF POLYMERS AND THE ENVIRONMENT , cilt.27, sa.5, ss.1071-1085, 2019 (SCI-Expanded, Scopus)

19. Antibacterial Activity of Thyme, Laurel, Rosemary and Parsley Essential Oils Against Some Bacterial Fish Pathogen

TURAL S., DURMAZ Y., URÇAR E., TURHAN S.

Acta Aquatica Turcica , cilt.15, sa.4, ss.440-447, 2019 (TRDizin)

20. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films

SARICAOĞLU F. T., Tural S., Gul O., Turhan S.

FOOD HYDROCOLLOIDS , cilt.84, ss.135-145, 2018 (SCI-Expanded, Scopus)

21. Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures

SARICAOĞLU F. T., TURHAN S.

Journal of Innovative Science and Engineering , cilt.2, sa.1, ss.25-33, 2018 (Hakemli Dergi)

22. Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

Saricaoglu F. T., Gul O., Tural S., Turhan S.

JOURNAL OF FOOD ENGINEERING , cilt.215, ss.161-171, 2017 (SCI-Expanded, Scopus)

23. Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins

Saricaoglu F. T., Turhan S.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.13, sa.11, 2017 (SCI-Expanded, Scopus)

24. Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets

Tural S., Turhan S.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.26, sa.5, ss.1291-1299, 2017 (SCI-Expanded, Scopus)

25. Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties

Yayli D., Turhan S., Saricaoglu F. T.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.37, sa.5, ss.635-645, 2017 (SCI-Expanded, Scopus)

26. 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)

27. Yenilebilir film ve kaplamalar: üretimleri, uygulama yöntemleri, fonksiyonları ve kaslı gıdalarda kullanımları

TURAL S., SARICAOĞLU F. T., TURHAN S.

Akademik Gıda , cilt.15, sa.1, ss.84-94, 2017 (TRDizin)

28. KEKİK (Thymus vulgaris L.), BİBERİYE (Rosmarinus officinalis L.) VE DEFNE (Lauris nobilis L.) UÇUCU YAĞLARININ VE KARIŞIMLARININ ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ

TURAL S., TURHAN S.

GIDA , cilt.42, sa.5, ss.588-596, 2017 (TRDizin)

29. Properties of Edible Films Made From Anchovy By-Product Proteins and Determination of Optimum Protein and Glycerol Concentration by the TOPSIS Method

Tural S., Turhan S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.26, sa.6, ss.640-654, 2017 (SCI-Expanded, Scopus)

30. Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil

Tural S., Turhan S.

FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.55, sa.1, ss.77-85, 2017 (SCI-Expanded, Scopus)

31. Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

Agar B., Gençcelep H., Saricaoglu F. T., Turhan S.

FOOD AND BIOPRODUCTS PROCESSING , cilt.100, ss.118-131, 2016 (SCI-Expanded, Scopus)

32. Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products

Gencbay G., Turhan S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.6, ss.864-874, 2016 (SCI-Expanded, Scopus)

33. The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

ÖZ F., KIZIL M., Zaman A., Turhan S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.65, ss.861-867, 2016 (SCI-Expanded, Scopus)

34. HETEROCYCLIC AROMATIC AMINE CONTENTS OF KAVURMA COMMERCIALLY COOKED IN STEAM AND COPPER CAULDRON

ÖZ F., Cakmak I. H., Zikirov E., KIZIL M., Turhan S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.583-590, 2015 (SCI-Expanded, Scopus)

35. ANTIFREEZE PROTEINS: CHARACTERISTICS, FUNCTION, MECHANISM OF ACTION, SOURCES AND APPLICATION TO FOODS

Üstün N. Ş., Turhan S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.3189-3197, 2015 (SCI-Expanded, Scopus)

36. The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions

Gençcelep H., Saricaoglu F. T., Anıl M., Agar B., Turhan S.

FOOD HYDROCOLLOIDS , cilt.48, ss.135-148, 2015 (SCI-Expanded, Scopus)

37. Performance, meat quality, meat mineral contents and caecal microbial population responses to humic substances administered in drinking water in broilers

Öztürk E., Coskun I., Ocak N., Erener G., Dervisoglu M., Turhan S.

BRITISH POULTRY SCIENCE , cilt.55, sa.5, ss.668-674, 2014 (SCI-Expanded, Scopus)

38. 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)

39. Comparing slow-growing chickens produced by two- and three-way crossings with commercial genotypes. 2. Carcass quality and blood parameters

Sarica M., Yamak U. S., Turhan S., BOZ M. A., Saricaoglu F. T., Altop A.

EUROPEAN POULTRY SCIENCE , 2014 (SCI-Expanded, Scopus)

40. The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Turhan S., Saricaoglu F. T., ÖZ F.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.19, sa.5, ss.849-853, 2013 (SCI-Expanded, Scopus)

41. The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

Sagir I., Turhan S.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.19, sa.2, ss.173-180, 2013 (SCI-Expanded, Scopus)

42. Effect of Packaging Methods on Colour, Lipid Quality and Microbial Growth of Beef Patties Enhanced with Flaxseed Flour

Altuntas I., Turhan S.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.33, sa.1, ss.58-66, 2013 (SCI-Expanded, Scopus)

43. Partial purification and characterization of alkaline proteases from the Black Sea anchovy Engraulis encrasicholus digestive tract

TEMİZ H., ÜSTÜN N. Ş., TURHAN S., AYKUT U.

AFRICAN JOURNAL OF BIOTECHNOLOGY , cilt.12, sa.1, ss.56-63, 2013 (Hakemli Dergi)

44. Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access

Sarica M., Ocak N., Turhan S., Kop C., Yamak U. S.

POULTRY SCIENCE , sa.6, ss.1313-1323, 2011 (SCI-Expanded, Scopus)

45. LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS

Turhan S., Üstün N. Ş., Temiz H.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.14, sa.6, ss.1358-1365, 2011 (SCI-Expanded, Scopus)

46. Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

TARAKÇI Z., Temiz H., Aykut U., Turhan S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.14, sa.2, ss.287-299, 2011 (SCI-Expanded, Scopus)

47. Effects of humic substances supplementation provided through drinking water on performance, carcass traits and meat quality of broilers

Öztürk E., Ocak N., Coskun I., Turhan S., Erener G.

JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION , cilt.94, sa.1, ss.78-85, 2010 (SCI-Expanded, Scopus)

48. Enhancement of the nutritional status of beef patties by adding flaxseed flour

Bilek A. E., Turhan S.

MEAT SCIENCE , cilt.82, sa.4, ss.472-477, 2009 (SCI-Expanded, Scopus)

49. OXIDATIVE STABILITY OF BRINED ANCHOVIES WITH EXTRACTS FROM BLUEBERRY (VACCINUM SP.) FRUITS AND LEAVES

Turhan S., Temiz H., Koca A. F.

JOURNAL OF FOOD QUALITY , cilt.32, sa.4, ss.411-424, 2009 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

50. Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts

Turhan S., Sagir I., Temiz H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.44, sa.2, ss.386-393, 2009 (SCI-Expanded, Scopus)

51. The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese

Temiz H., TARAKÇI Z., Aykut U., Turhan S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.62, sa.1, ss.56-62, 2009 (SCI-Expanded, Scopus)

52. CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Turhan S., Temiz H., Sagir I.

JOURNAL OF MUSCLE FOODS , cilt.20, sa.1, ss.89-100, 2009 (SCI-Expanded)

53. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage

Akarpat A., Turhan S., Ustun N. Ş.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.32, sa.1, ss.117-132, 2008 (SCI-Expanded, Scopus)

54. The partial purification and properties of pepsin obtained from Turkey proventriculus

Temiz H., Aykut U., Okumus E., Turhan S.

BIOTECHNOLOGY AND BIOPROCESS ENGINEERING , cilt.12, sa.4, ss.450-456, 2007 (SCI-Expanded, Scopus)

55. Utilization of wet okara in low-fat beef patties

Turhan S., Temiz H., Sagir I.

JOURNAL OF MUSCLE FOODS , cilt.18, sa.2, ss.226-235, 2007 (SCI-Expanded)

56. Aluminium contents in baked meats wrapped in aluminium foil

Turhan S.

MEAT SCIENCE , cilt.74, sa.4, ss.644-647, 2006 (SCI-Expanded, Scopus)

57. Effect of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

Turhan S., Ustun N. Ş., Bank I.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.19, sa.4, ss.384-387, 2006 (SCI-Expanded, Scopus)

58. Utilization of hazelnut pellicle in low-fat beef burgers

Turhan S., Sagir I., Ustun N. Ş.

MEAT SCIENCE , cilt.71, sa.2, ss.312-316, 2005 (SCI-Expanded, Scopus)

59. Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)

Turhan S., Ustun N. Ş., Altunkaynak T.

FOOD CHEMISTRY , cilt.88, sa.2, ss.169-172, 2004 (SCI-Expanded, Scopus)

60. 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)

61. 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)

62. Farklı Boylardaki Hamsilerin Engraulis encrasicolus Bazı Fiziksel ve Kimyasal Özelliklerinin Avlanma Süresince Değişimi

ÜSTÜN N. Ş., TURHAN S.

GIDA , cilt.22, sa.4, ss.295-299, 1997 (TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 42

1. NANOTECHNOLOGICAL APPLICATIONS in FOOD PACKAGING: IMPACT on FOOD SHELF LIFE

Soyocak H., Üstün N. Ş., Turhan S.

PROCEEDINGS OF VI. INTERNATIONAL AGRICULTURAL, BIOLOGICAL, LIFE SCIENCE CONFERENCE AGBIOL 2024, Edirne, Türkiye, 18 - 20 Eylül 2024, ss.1289-1295, (Tam Metin Bildiri)

2. Use of Raman Spectroscopy to Evaluate Meat Quality, Safety, and Storage Stability

SOYOCAK H., TURHAN S.

3th International Congress of Engineering and Natural Sciences, Ankara, Türkiye, 23 Mayıs 2023, (Özet Bildiri)

3. A Nonthermal Emerging Technology for Reducing the Oil Absorption in Deep-Fried Foods: Ultrasound

COZAIN MONTIEL A., SOYOCAK H., TURHAN S.

4th International Conference on Advanced Engineering Technologies, Türkiye, 28 Eylül 2022, (Tam Metin Bildiri)

4. The effect of marination applications on texture and protein profile of meat

ÖZ E., AOUDEH E., TURHAN S., ÖZ F.

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), 7 - 09 Ekim 2020, (Özet Bildiri)

5. Effect of Mechanically Deboned Chicken Meat Protein Based Bioactive Films on Storage Stability of Sucuk

SARICAOĞLU F. T., TURHAN S.

International Agricultural Science Congress, Van, Türkiye, 9 - 12 Mayıs 2018, (Özet Bildiri)

6. Flavor Compounds in Fermented Food Products

TURHAN S., EVREN M., ÜSTÜN N. Ş.

1st International Agricultural Science Congress, Van, Türkiye, 9 - 12 Mayıs 2018, ss.318, (Özet Bildiri)

7. A Short Review of Üvez (Rowanberry)

AKYÜZ G., TURHAN S., ÜSTÜN N. Ş.

The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Kıbrıs (Kktc), 19 - 21 Nisan 2018, ss.295, (Özet Bildiri)

8. Functional modifications of edible films and coatings and applications in seafood

Tural S., TURHAN S., SARICAOĞLU F. T.

International Conference on Advanced Engineering Technologies, 21 - 23 Eylül 2017, (Özet Bildiri)

9. Effect of protein and plasticizer concentration on film-forming properties of mechanically deboned chicken meat proteins

SARICAOĞLU F. T., TURHAN S.

II. International Conference on Advanced Engineering Technologies, 21 - 23 Eylül 2017, (Özet Bildiri)

10. Gıdalarda pestisit kalıntıları

BABAGİL G. E., TURHAN S., ÖZ F.

1st International Organic Agriculture and Biodiversity Symposium and Workshop, 27 - 29 Eylül 2017, (Özet Bildiri)

11. Su Ürünleri İşleme Atıklarının Yenilebilir Film ve Kaplama Üretiminde Kullanımı

TURAL S., TURHAN S.

19. Ulusal Su ürünleri Sempozyumu, Türkiye, 12 - 15 Eylül 2017, (Özet Bildiri)

12. Antimicrobial Activity of Essential Oils Extracted from Thyme, Rosemary and Laurel against Fish Pathogenic Microorganisms

TURAL S., DURMAZ Y., UÇAR E., TURHAN S.

I. International Congress on Medicinal and Aromatic Plants: “Natural and Healthy Life”, Konya, Türkiye, 9 - 12 Mayıs 2017, (Özet Bildiri)

13. Antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.) and laurel (Lauris nobilis L.) essential oils and their mixtures

TURAL S., TURHAN S.

I. International Congress on Medicinal and Aromatic Plants: “Natural and Healthy Life”, Konya, Türkiye, 9 - 12 Mayıs 2017, (Özet Bildiri)

14. Effect of anchovy by product protein coating incorporated with thyme essential oil on the shelf life of anchovy Engraulis encrasicholus fillets

SERPİL T., TURHAN S.

FABA 2016: International Symposium on Fisheries and Aquatic Sciences, 3 - 05 Kasım 2016, (Özet Bildiri)

15. Characterization of edible films made from anchovy by product proteins

TURAL S., TURHAN S.

FABA 2016: International Symposium on Fisheries and Aquatic Sciences, 3 - 05 Kasım 2016, (Özet Bildiri)

16. Properties of anchovy by product proteins films incorporated with thyme essential oil

TURAL S., TURHAN S.

FABA 2016: International Symposium on Fisheries and Aquatic Sciences, 3 - 05 Kasım 2016, (Özet Bildiri)

17. Functional modifications in traditional Turkish meat products

TURHAN S., SARICAOĞLU F. T., TURAL S.

The 3rd International Symposium on Traditional Foods From Adriatic to Caucasus, Bosnia and Herzegovina, 1 - 04 Ekim 2015, (Özet Bildiri)

18. Balık yağının mikroenkapsülasyonu

TURAL S., TURHAN S.

18. Su Ürünleri Sempozyumu, İzmir, Türkiye, 1 - 04 Eylül 2015

19. 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

20. 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

21. 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

22. 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

23. Et ürünlerini kürlemede ultrases kullanımı

TURHAN S., SARICAOĞLU F. T., TURAL S., ÇON A. H.

3. Et Ürünleri Çalıştayı “Et Ürünleri Üretiminde İnovasyon”, Tokat, Türkiye, 16 - 17 Ekim 2014

24. Amino acid composition of the black sea anchovy Engraulis encrasicholus whole fish fillets and by products

TURHAN S., GENÇBAY G.

FABA 2014: International Symposium on Fisheries and Aquatic Sciences, Trabzon, 25 - 27 Eylül 2014

25. Comparison of different methods for the detection of Listeria monocytogenes in artificially inoculated fish samples

TEZEL A., TURAL S., TURHAN S., DURMAZ Y., ÇAĞIRGAN A. A., SERDAR G.

FABA 2014: International Symposium on Fisheries and Aquatic Sciences, Trabzon, 25 - 27 Eylül 2014

26. Balık Antifriz Proteinleri: yapıları, fonksiyonları ve gıdalarda kullanım potansiyeller.

ÜSTÜN N. Ş., TURHAN S., TEMİZ H.

5. Doğu Anadolu Bölgesi Su Ürünleri Sempozymu, Türkiye, 31 Mayıs - 02 Haziran 2014, (Özet Bildiri)

27. Su ürünlerinin ambalajlanmasında nanoteknoloji uygulamaları

TURAL S., SARICAOĞLU F. T., TURHAN S.

. 5. Doğu Anadolu Bölgesi Su Ürünleri Sempozyumu, Elazığ, Türkiye, 31 Mayıs - 02 Haziran 2014

28. Balık antifriz proteinleri Yapıları fonksiyonları ve gıdalarda kullanım potansiyelleri

ÜSTÜN N. Ş., TURHAN S., TEMİZ H.

5. Doğu Anadolu Bölgesi Su Ürünleri Sempozyumu, Elazığ, Türkiye, 31 Mayıs - 02 Haziran 2014

29. Hamsi balığının yenilebilir doku ve atıklarının mineral madde kompozisyonu

TURHAN S., GENÇBAY G.

5. Doğu Anadolu Bölgesi Su Ürünleri Sempozyumu, Elazığ, Türkiye, 31 Mayıs - 02 Haziran 2014

30. Karadeniz mutfak kültüründe hamsi balığının yeri ve önemi

TURHAN S., TURAL S., SARICAOĞLU F. T.

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

31. 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

32. Ultrasonik tuzlamanın Beyaz peynirde tuz geçişine etkisi

TEMİZ H., AYKUT U., TURHAN S.

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 Ekim - 12 Aralık 2012, ss.295, (Özet Bildiri)

33. Türkiye Kanatlı Et Sektöründe Helal Kesim

TURHAN S., GENÇCELEP H.

II. Et Ürünleri Çalıştayı ‘İşlenmiş Kanatlı Eti Ürünleri’, Manisa, Türkiye, 6 - 07 Aralık 2012, (Özet Bildiri)

34. Modifiye Atmosfer Ve Antimikrobiyal Ambalajlama Tekniklerinin İşlenmiş Kanatlı Eti Ürünlerinin Muhafazasında Kullanımı

TURHAN S., GENÇCELEP H., SARICAOĞLU F. T.

II. Et Ürünleri Çalıştayı ‘İşlenmiş Kanatlı Eti Ürünleri’, Manisa, Türkiye, 6 - 07 Aralık 2012, (Özet Bildiri)

35. Antifriz Proteinler ve Gıdalarda Kullanım Potansiyelleri

ÜSTÜN N. Ş., TURHAN S.

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, ss.20, (Özet Bildiri)

36. Bez sucukların bazı fiziksel ve kimyasal özelliklerinin belirlenmesi

TURHAN S., TEMİZ H., ÜSTÜN N. Ş.

The 1st International Symposium on Traditional Foods from Adriatic to Caucaus, 15 - 17 Nisan 2010, (Özet Bildiri)

37. Bez Sucukların Bazı Fiziksel ve Kimyasal Özelliklerinin İncelenmesi

TURHAN S., TEMİZ H., ÜSTÜN N. Ş.

The First International Symposium On Traditional Foods From Adriatic To Caucasus, 15 - 17 Nisan 2010, ss.422-424, (Tam Metin Bildiri)

38. survey on some fatty acids concentration and some chemical values of herby cheese (otlu peynir), a traditional Turkish cheese

TEMİZ H., TARAKÇI Z., AYKUT U., TURHAN S.

10th Egyptian Conference for Dairy Science and Technology, Cairo, Mısır, 19 - 21 Kasım 2007, ss.68, (Özet Bildiri)

39. Influence of wild garlic (Allium sp.) on free fatty acids, color and sensory properties of herby-pickled cheese (Otlu peynir) during ripening

TARAKÇI Z., TEMİZ H., AYKUT U., TURHAN S.

10th Egyptian Conference for Dairy Science and Technology, Cairo, Mısır, 19 - 21 Kasım 2007, ss.76, (Özet Bildiri)

40. Influence of wild garlic (Allium sp.) on free fatty acids, colot and sensory properties of herby-picled cheese (otlu peyniri) during ripening

TARAKÇI Z., TEMİZ H., AYKUT U., TURHAN S.

10th Egyptian Conference for Dairy Science and Technology, 19 - 21 Kasım 2007, (Özet Bildiri)

41. A survey on some fatty acids concentration and some chemical values of herby cheese (otlu peynir); a traditional turkish cheese.

TEMİZ H., TARAKÇI Z., AYKUT U., TURHAN S.

10th Egyptian Conference for Dairy Science and Technology, 17 - 21 Nisan 2007, (Özet Bildiri)

42. Orta ve Doğu Karadeniz Bölgesinde Yetiştirilen Fındık Çeşitlerinin Teknolojik Özellikleri Üzerinde Araştırmalar

ÜSTÜN N. Ş., TURHAN S.

Tarımsal Öğretimin 150. Yıldönümü Fındık ve Diğer Sert Kabuklu Meyveler Sempozyumu, 1996, Türkiye, 10 - 15 Ekim 1996, ss.163-172, (Tam Metin Bildiri)

Kitaplar 2

1. Antifreeze Proteins in Foods

ÜSTÜN N. Ş., TURHAN S.

Antifreeze Proteins, Ramløv H., Friis D., Editör, Springer, Cham, ss.231-260, 2020

2. Yağ Oksidasyonu ve Antioksidanlar

ÜSTÜN N. Ş., TURHAN S.

O.M.Ü.Z.F. Yardımcı Ders Notu, Samsun, 1999

Metrikler

Yayın

107

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

1402

H-İndeks (WoS)

Atıf (Scopus)

1198

H-İndeks (Scopus)

Atıf (Scholar)

2794

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

299

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

H-İndeks (Sobiad)

Atıf (Diğer Toplam)

Proje

Tez Danışmanlığı

Açık Erişim