Prof. KEZBAN CANDOĞAN

Publication Network

Articles 41

1. Assessment of various protein concentrates for suitability in 3D printed plant-based meat analogs for dysphagia diets

Şentürk P. K., Stone A. K., CANDOĞAN K., Nickerson M. T.

Journal of Food Measurement and Characterization , vol.19, no.12, pp.9909-9923, 2025 (SCI-Expanded, Scopus)

2. Influence of Different Bleeding Times on Structural and Physicochemical Characteristics of Beef from Halal-Slaughtered Cattle

Öztekin D. C., CANDOĞAN K.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.13, 2025 (TRDizin)

3. Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

OLUM E., CANDOĞAN K.

International Food Research Journal , vol.31, no.1, pp.42-55, 2024 (SCI-Expanded, Scopus)

4. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

Barbosa-Canovas G. V., Donsi F., YILDIZ S., CANDOĞAN K., Pokhrel P. R., Guadarrama-Lezama A. Y.

FOOD ENGINEERING REVIEWS , vol.14, no.1, pp.63-99, 2022 (SCI-Expanded, Scopus)

5. Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level

Bulut E. G., CANDOĞAN K.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.154, 2022 (SCI-Expanded, Scopus) Sustainable Development

6. Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy

CANDOĞAN K., Altuntas E., İĞCİ N.

FOOD ENGINEERING REVIEWS , vol.13, no.1, pp.66-91, 2021 (SCI-Expanded, Scopus)

7. Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food - (ICEF 13)

Buckow R., Barbosa-Canovas G. V., CANDOĞAN K., Welti-Chanes J., Roos Y.

FOOD ENGINEERING REVIEWS , vol.13, no.1, pp.1-2, 2021 (SCI-Expanded, Scopus)

8. The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties

Asik-Canbaz E., DEMİRHAN B., Kizilkaya E., CANDOĞAN K.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , vol.72, no.1, pp.27-33, 2021 (SCI-Expanded, Scopus)

9. DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY

Deniz E., Gunes Altuntas E., İĞCİ N., Ayhan B., Özel Demiralp F. D., CANDOGAN K.

GIDA , vol.45, no.2, pp.369-379, 2020 (TRDizin)

10. SIĞIR ETİ KARIŞIMLARINDA DOMUZ, AT VE EŞEK ETİ TAĞŞİŞİNİN FOURIER DÖNÜŞÜMLÜ KIZILÖTESİ SPEKTROSKOPİSİ İLE BELİRLENMESİ

DENİZ E., ALTUNTAŞ GÜNEŞ E., İĞCİ N., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

GIDA / THE JOURNAL OF FOOD , vol.45, no.2, pp.369-379, 2020 (TRDizin)

11. Changes in chicken meat proteins during microwave and electric oven cooking

Taskiran M., Olum E., CANDOĞAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.2, 2020 (SCI-Expanded, Scopus) Sustainable Development

12. Next Generation Sequencing (NGS) Based Variation Analysis: A New Practical Biomarker for Beef Tenderness Assessment

ÇALIK E., BALTACI V., CANDOĞAN K.

International Journal of Agriculture, Environment and Food Sciences , vol.3, no.4, pp.219-220, 2019 (TRDizin)

13. Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy

Deniz E., Altuntas E., Ayhan B., İĞCİ N., Demiralp D. O., CANDOĞAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.42, no.10, 2018 (SCI-Expanded, Scopus)

14. Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk

Sahin A., Carkcioglu E., DEMİRHAN B., CANDOĞAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.6, 2017 (SCI-Expanded, Scopus)

15. Preface

Barbosa-Cánovas G. V., Pastore G. M., CANDOĞAN K., Medina Meza I. G., Da Silva Lannes S. C., Buckle K., et al.

Global Food Security and Wellness , vol.3, 2017 (ESCI, Scopus)

16. Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria

Yemis G. P., CANDOĞAN K.

FOOD SCIENCE AND BIOTECHNOLOGY , vol.26, no.4, pp.1113-1121, 2017 (SCI-Expanded, Scopus)

17. Identification of Meat Species by Using Molecular and Spectroscopic Methods

GÜNEŞ ALTUNTAŞ E., DENİZ E., AYHAN B., CANDOĞAN K., ÖZEL DEMİRALP F. D.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , vol.4, no.5, pp.488-492, 2017 (TRDizin)

18. Active packaging of chicken meats with modified atmosphere including oxygen scavengers

Demirhan B., Candogan K.

POULTRY SCIENCE , vol.96, no.5, pp.1394-1401, 2017 (SCI-Expanded, Scopus)

19. Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)

BİLENLER T., KARABULUT İ., CANDOĞAN K.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.75, pp.425-433, 2017 (SCI-Expanded, Scopus)

20. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content

Rodrigues I., Trindade M. A., Caramit F. R., CANDOĞAN K., Pokhrel P. R., Barbosa-Canovas G. V.

Innovative Food Science & Emerging Technologies , vol.38, pp.328-333, 2016 (SCI-Expanded, Scopus)

21. Free amino acids and bioactive peptides profile of Pastirma during its processing

Deniz E., Mora L., Aristoy M., CANDOĞAN K., Toldra F.

FOOD RESEARCH INTERNATIONAL , vol.89, pp.194-201, 2016 (SCI-Expanded, Scopus)

22. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate

Carkcioglu E., Rosenthal A. J., Candogan K.

JOURNAL OF TEXTURE STUDIES , vol.47, no.3, pp.181-187, 2016 (SCI-Expanded, Scopus)

23. High Pressure Processing in Combination with High Temperature and Other Preservation Factors

Bermudez-Aguirre D., Corradini M. G., CANDOĞAN K., Barbosa-Canovas G. V.

HIGH PRESSURE PROCESSING OF FOOD: PRINCIPLES, TECHNOLOGY AND APPLICATIONS , pp.193-215, 2016 (SCI-Expanded) Sustainable Development

24. THE SENSORY PROPERTIES OF FERMENTED TURKEY SAUSAGES: EFFECTS OF PROCESSING METHODOLOGIES AND STARTER CULTURE

Cicek U., Kolsarici N., Candogan K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.39, no.6, pp.663-670, 2015 (SCI-Expanded, Scopus)

25. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

Barbosa-Canovas G. V., Medina-Meza I., CANDOĞAN K., Bermudez-Aguirre D.

MEAT SCIENCE , vol.98, no.3, pp.420-434, 2014 (SCI-Expanded, Scopus)

26. SPECIAL ISSUE: XVI IUFoST World Congress Preface

Barbosa-Canovas G. V., CANDOĞAN K.

FOOD RESEARCH INTERNATIONAL , vol.63, pp.1, 2014 (SCI-Expanded, Scopus)

27. EFFECTS OF CHITOSAN COATINGS INCORPORATED WITH GARLIC OIL ON QUALITY CHARACTERISTICS OF SHRIMP

Asik E., CANDOĞAN K.

JOURNAL OF FOOD QUALITY , vol.37, no.4, pp.237-246, 2014 (SCI-Expanded, Scopus)

28. Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties

Coskun B. K., Calikoglu E., Emiroglu Z. K., CANDOĞAN K.

JOURNAL OF FOOD QUALITY , vol.37, no.3, pp.203-212, 2014 (SCI-Expanded, Scopus) Sustainable Development

29. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

Karslioglu B., Cicek U. E., Kolsarici N., Candogan K.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.34, no.1, pp.40-48, 2014 (SCI-Expanded)

30. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Emiroǧlu Z. K., Yemiş G. P., COŞKUN B., CANDOĞAN K.

Meat Science , vol.86, no.2, pp.283-288, 2010 (SCI-Expanded, Scopus)

31. CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION

Ensoy U., Kolsarici N., CANDOĞAN K., Karslioglu B.

JOURNAL OF MUSCLE FOODS , vol.21, no.1, pp.142-165, 2010 (SCI-Expanded, Scopus)

32. Effect of starter culture on proteolytic changes during processing of fermented beef sausages

CANDOĞAN K., Wardlaw F., Acton J. C.

Food Chemistry , vol.116, no.3, pp.731-737, 2009 (SCI-Expanded, Scopus)

33. Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages

CANDOĞAN K., Kartika S., Wardlaw F. B., Acton J. C.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.6, pp.1651-1661, 2008 (SCI-Expanded, Scopus)

34. Quality characteristics of spent layer surimi during frozen storage

Ensoy U., Kolsarici N., Candogan K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.1, pp.14-19, 2004 (SCI-Expanded, Scopus)

35. Proteolytic activity of bacterial starter cultures for meat fermentation

Candogan K., Acton J. C.

Journal of Muscle Foods , vol.15, no.1, pp.23-34, 2004 (SCI-Expanded, Scopus)

36. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Candogan K., Kolsarici N.

MEAT SCIENCE , vol.64, no.2, pp.199-206, 2003 (SCI-Expanded, Scopus)

37. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Candogan K., Kolsarici N.

MEAT SCIENCE , vol.64, no.2, pp.207-214, 2003 (SCI-Expanded, Scopus)

38. Rinse treatment and oxygen barrier properties of films for improving quality retention in vacuum-skin packaged fresh chicken

Kartika S., Candogan K., Grimes L., Acton J.

JOURNAL OF FOOD SCIENCE , vol.68, no.5, pp.1762-1765, 2003 (SCI-Expanded, Scopus)

39. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage

Candogan K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.215, no.4, pp.305-309, 2002 (SCI-Expanded, Scopus)

40. Effect of conventional and microwave cooking methods on some nutritive contents and quality properties of chicken meat Tavuk etlerinin bazi kalite özellikleri ve besin ögelerine geleneksel ve mikrodalga ile pişirme yöntemlerinin etkisi

SOYER A., Kolsarici N., CANDOĞAN K.

Turkish Journal of Agriculture and Forestry , vol.23, no.SUPPL. 2, pp.289-296, 1999 (SCI-Expanded, Scopus, TRDizin)

41. THE EFFECTS OF POTASSIUM SORBATE AND LACTIC-ACID ON THE SHELF-LIFE OF VACUUM-PACKED CHICKEN MEATS

KOLSARICI N., CANDOGAN K.

POULTRY SCIENCE , vol.74, no.11, pp.1884-1893, 1995 (SCI-Expanded, Scopus)

Papers Presented at Peer-Reviewed Scientific Conferences 54

1. GELECEĞİN SOFRALARINA TEKNOLOJİK BİR BAKIŞ: 3D GIDA BASKISI

Topbaş E. G., CANDOĞAN K.

Kapadokya Gastronomi, Gıda ve Turizm Araştırmaları Kongresi, Nevşehir, Turkey, 24 April 2025, (Summary Text)

2. PERSONALIZED, PROTEIN-FREE MEAT, EGG AND AMINO ACID SOURCED SCHOOL SNACKS PRODUCED WITH 3D FOOD PRINTER FOR PATIENTS UNDER PROTEIN-RESTRICTED DIET

EMİNOĞLU F. T., KOÇ YEKEDÜZ M., YILDIRIM H. S., işleyen i., KÖSE E., yolcu f., et al.

SSIEM Annual Symposium 2024, Porto, Portugal, 3 - 06 September 2024, (Full Text)

3. PROTEİNDEN KISITLI BESLENEN KALITSAL METABOLİK HASTALIK TANILI HASTALAR İÇİN 3-BOYUTLU GIDA YAZICISI İLE ÜRETİLEN, KİŞİSELLEŞTİRİLMİŞ, PROTEİNSİZ YUMURTA, PROTEİNSİZ ET VE AMİNOASİT TOZ İÇEREN OKUL ATIŞTIRMALIKLARI

KOÇ YEKEDÜZ M., YILDIRIM H. S., işleyen i., yolcu f., KÖSE E., ener b., et al.

XVII. Uluslararası Katılımlı Metabolik Hastalıklar ve Beslenme Kongresi, Antalya, Turkey, 28 April - 02 May 2024, (Full Text)

4. The Manufacturing of Customized Functional Meat Products by 3D Food Printing

CANDOĞAN K.

1st International Online Mini-Symposium on Meat Chemistry, Processing & Nutrition, New Zealand, 05 December 2022, (Summary Text)

5. Production of a functional chicken meat product using 3D food printer (Üç boyutlu gıda yazıcı kullanılarak fonksiyonel tavuk eti ürünü üretimi)

BULUT E. G., van BOMMEL K., CANDOĞAN K.

5th International Poultry Meat Congress, 24 - 27 April 2019, pp.95-99, (Full Text)

6. Gilaburu (Viburnum opulus L.) ekstraktının tavuk kıymasının oksidatif stabilitesi üzerine etkisi (Effect of addition gilaburu (viburnum opulus l.) extract on oxidative satability of ground chicken meat)

CANBAZ B., GÜN T. G., ÖRNEK P. S., ÖZDEMİR G., SOYKUVVET B. S., CANDOĞAN K.

5TH INTERNATIONAL POULTRY MEAT CONGRESS, 24 - 27 April 2019, pp.292-296, (Full Text)

7. Comparison on Pastırma Processing by the Conventional Method and Microwave Drying: Physical, Biochemical, Microbiological, and Sensory Aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.

65th International Congress of Meat Science and Technology, 4 - 09 August 2019, (Summary Text)

8. Drying of pastirma by two microwave based technologies Physical, biochemical, microbiological and sensory aspects

ŞAKIYAN DEMİRKOL Ö., KUTLU KANTAR N., YILMAZ M. S., OLUM E., ORHAN YANIKAN E., TAĞI Ş., et al.

65th InternationalCongress of Meat Scienceand Technology, 4 - 09 August 2019, (Summary Text)

9. Quality characteristics of beef meatballs formulated with quinoa and buckwheat groats

CANBAZ B., BULUT E. G., CANDOĞAN K.

32nd EFFoST International Conference, 6 - 08 November 2018, (Summary Text)

10. Effects of marination on some quality characteristics of PSE turkey breast meat

YAMAN A., DEMİROK SONCU E., KOLSARICI N., CANDOĞAN K.

32nd EFFOST International Conference, 6 - 08 November 2018, (Summary Text)

11. Modeling the effect of salting beef cubes on tray and microwave drying performance

OLUM E., CANDOĞAN K.

31st EFFoST International Conference, SITGES, Spain, 13 - 16 November 2017, vol.1, pp.207, (Summary Text)

12. Immunohistochemistry for detection of kidney and liver substitution in beef

DENİZ E., GÜNAL A., CANDOĞAN K.

31st EFFoST International Conference, SITGES, Spain, 13 - 16 November 2017, vol.1, pp.199, (Summary Text)

13. Fourier Transform Infrared Spectroscopy as a Tool for Detection of Fraudulent Raw Meat Mixtures

CANDOĞAN K., DENİZ E., ALTUNTAŞ GÜNEŞ E., ÖZEL DEMİRALP F. D., AYHAN B.

SECOND INTERNATIONAL GAZİ PHARMA SYMPOSIUM SERIES, Ankara, Turkey, 11 - 13 October 2017, (Summary Text)

14. Hindi ve Domuz Eti Karışımlarının FTIR Spektroskopisi ile Ayrımında Miyofibrilar ve Sarkoplamik Protein Fraksiyonlarının Kullanılabilirliğinin Araştırılması

DENİZ E., ALTUNTAŞ GÜNEŞ E., ÖZBEY SUBAŞI Ö., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

4. ULUSLARARASI BEYAZ ET KONGRESİ, Antalya, Turkey, 26 - 30 April 2017, vol.1, pp.596-600, (Full Text)

15. Fourier Dönüşümlü Kızılötesi (FTIR) Spektroskopisinin Hindi ve Dana Salamların Karakterizasyonunda Kullanma Olanağı

DENİZ E., İĞCİ N., ÖZEL DEMİRALP F. D., CANDOĞAN K.

4. ULUSLARARASI BEYAZ ET KONGRESİ, Antalya, Turkey, 26 - 30 April 2017, vol.1, pp.591-595, (Full Text)

16. Fourier Transform Infrared Spectroscopy as a Tool for Detection of Fraudulent Raw Meat Mixtures

CANDOĞAN K., DENİZ E., GÜNEŞ ALTUNTAŞ E., ÖZEL DEMİRALP F. D., AYHAN B.

2nd International Gazi Pharma Symposium, Ankara, Turkey, 11 - 13 October 2017, (Summary Text)

17. FTIR Spectroscopic Differentiation of Pork and Beef Mixtures Based on Protein Fractions

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

63rd ICOMST (International Congress of Meat Science and Technology), Cork, Ireland, 13 - 18 August 2017, (Summary Text)

18. WESTERN BLOT IMMUNOASSAY IN DETECTING MECHANICALLY DEBONED CHICKEN MEAT IN MEAT MIXTURES

DENİZ E., KARAHİSAR TURAN S., YILDIZHAN H., ALTUNTAŞ GÜNEŞ E., ÖZEL DEMİRALP F. D., CANDOĞAN K.

63rd INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, Cork, Ireland, 13 - 18 August 2017, vol.1, pp.530-531, (Summary Text)

19. FTIR SPECTROSCOPIC DIFFERENTIATION OF PORK AND BEEF MIXTURES BASED ON PROTEIN FRACTIONS

DENİZ E., ALTUNTAŞ GÜNEŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

63rd INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, Cork, Ireland, 13 - 18 August 2017, vol.1, pp.496-497, (Summary Text)

20. EFFECT OF PARTIAL SUBSTITUTION OF SODIUM CHLORIDE ON THE DRYING CHARACTERISTICS OF BEEF SLICES

OLUM E., CANDOĞAN K.

63rd INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, Cork, Ireland, 13 - 18 August 2017, vol.1, pp.668-669, (Full Text)

21. Hindi ve Domuz Eti Karışımlarının FTIR Spektroskopisi ile Ayrımında Miyofibrilar ve Sarkoplamik Protein Fraksiyonlarının Kullanılabilirliğinin Araştırılması

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZBEY SUBAŞI Ö., ÖZEL DEMİRALP F. D., CANDOĞAN K.

4th International Poultry Meat Congress, Antalya, Turkey, 26 - 30 April 2017, (Full Text)

22. Western Blot Immunassay in Detecting Mechanically Deboned Chicken Meat in Beef Mixtures

DENİZ E., KARAHİSAR TURAN S., YILDIZHAN H., GÜNEŞ ALTUNTAŞ E., ÖZEL DEMİRALP F. D., CANDOĞAN K.

63rd ICOMST (International Congress of Meat Science and Technology), Cork, Ireland, 13 - 18 August 2017, (Full Text)

23. An investigation on detection of sheep or goat meat adulteration in beef with FTIR spectroscopy

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

The 6th International Congress on Food Technology, ATİNA, Greece, 18 - 19 March 2017, (Summary Text)

24. Detection of Fraudulent poultry meat species in raw beef mixtures through sarcoplasmic and myofibrillar protein fractions by FTIR spectroscopy

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZBEY SUBAŞI Ö., CANDOĞAN K.

The 6th International Congress on Food Technology, ATİNA, Greece, 18 - 19 March 2017, (Summary Text)

25. DETECTION OF FRAUDULENT POULTRY MEAT SPECIES IN RAW BEEF MIXTURES BY FTIR SPECTROSCOPY THROUGH SARCOPLASMIC AND MYOFIBRILLAR PROTEIN FRACTIONS

DENİZ E., ALTUNTAŞ GÜNEŞ E., ÖZBEY SUBAŞI Ö., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, ATİNA, Greece, 18 - 19 March 2017, pp.3-4, (Summary Text)

26. AN INVESTIGATION ON DETECTION OF SHEEP OR GOAT MEAT ADULTERATION IN BEEF WITH FTIR SPECTROSCOPY

DENİZ E., ALTUNTAŞ GÜNEŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, ATİNA, Greece, 18 - 19 March 2017, pp.1-2, (Summary Text)

27. MICROWAVE DRYING OF SALTED AND NON-SALTED BEEF

OLUM E., CANDOĞAN K.

6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, ATİNA, Greece, 18 - 19 March 2017, pp.5-7, (Summary Text)

28. Application of Fourier Transform Infrared (FTIR) Spectroscopy for Differentiation of Beef Mixtures Adulterated with Mechanically Deboned Beef

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

The International Conference on Food Innovation, FoodInnova-2017, CESENA-EMILIA-ROMAGNA, Italy, 31 January - 03 February 2017, (Summary Text)

29. A Study on Detection of Horse or Donkey Meat Adulteration in Raw Beef Mixtures by Fourier Transform Infrared (FT-IR) Spectroscopy

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZBEY SUBAŞI Ö., ÖZEL DEMİRALP F. D., CANDOĞAN K.

The International Conference on Food Innovation, FoodInnova-2017, CESENA-EMILIA-ROMAGNA, Italy, 31 January - 03 February 2017, (Summary Text)

30. APPLICATION OF FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY FOR DIFFERENTIATION OF BEEF MIXTURES ADULTERATED WITH MECHANICALLY DEBONED BEEF

DENİZ E., ALTUNTAŞ GÜNEŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

International Confrence on Food Innovation, Bologna, Italy, 31 January - 03 February 2017, pp.227, (Summary Text)

31. A STUDY ON DETECTION OF HORSE OR DONKEY MEAT ADULTERATION IN RAW BEEF MIXTURES BY FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY

DENİZ E., ALTUNTAŞ GÜNEŞ E., AYHAN B., SUBAŞI ÖZBEY Ö., ÖZEL DEMİRALP F. D., CANDOĞAN K.

International Confrence on Food Innovation, 31 January - 03 February 2017, pp.92, (Summary Text)

32. Detection of Adulteration in Meats: Species Identification of Raw Meat Mixtures Using Fourier Transform Infrared Spectroscopy

CANDOĞAN K.

Food Fraud Prevention and Effective Allergen MAnagement, 26 - 27 January 2017, pp.22, (Summary Text)

33. Protein Secondary Structures by Fourier Transform Infrared Spectroscopy to Identify Fraudulent Meat Mixtures

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

2nd Food Structure Design, Antalya, Turkey, 26 - 28 October 2016, (Summary Text)

34. Fourier Transform Infrared Spectroscopy as a Rapid Method for Halal Authentication of Meat Based Products

DENİZ E., ALTUNTAŞ E. G., SUBAŞI Ö. Ö., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

2nd Food Structure and Design Congress, Turkey, 26 - 28 October 2016, (Summary Text)

35. The Influence of Microwave Drying on Microstructural Properties of Beef Semimembranosus Muscle

ÇARKCIOĞLU E., CANDOĞAN K.

2nd Food Structure and Design Congress, Turkey, 26 - 28 October 2016, (Summary Text)

36. Protein Secondary Structures by Fourier Transform Infrared Spectroscopy to Identify Fraudulent Meat Mixtures

DENİZ E., ALTUNTAŞ E. G., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

2nd Food Structure and Design Congress, Turkey, 26 - 28 October 2016, (Summary Text)

37. Identification of Mechanically Deboned Meat Adulteration by FTIR Spectroscopy in Chicken and Turkey Meat Formulations in terms of Meat Components Structure

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

2nd Food Structure Design, Antalya, Turkey, 26 - 28 October 2016, (Summary Text)

38. Fourier Transform Infrared Spectroscopy as a Rapid Method for Halal Authentication of Meat Based Products

DENİZ E., GÜNEŞ ALTUNTAŞ E., ÖZBEY SUBAŞI Ö., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

2nd Food Structure Design, Antalya, Turkey, 26 - 28 October 2016, (Summary Text)

39. Microstructural Properties of Reduced Salt Chicken Meat Myofibrillar Protein Gels Containing Kappa Carrageenan

ÜVER T., ÇARKCIOĞLU E., DENİZ E., CANDOĞAN K.

2nd Food Structure and Design Congress, Turkey, 26 - 28 October 2016, (Summary Text)

40. Identification of Mechanically Deboned Meat Adulteration by FTIR Spectroscopy in Chicken and Turkey Meat Formulations in terms of Meat Components Structure

DENİZ E., ALTUNTAŞ E. G., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

2nd Food Structure and Design Congress, 26 - 28 October 2016, (Summary Text)

41. Adding Value to Mechanically Deboned Chicken Meat by Drying

ÇARKCIOĞLU E., Özoğlu Ö., Tepe F., Demir H., Kor H., Bulut B., et al.

18th World Congress of Food Science and Technology, 21 - 25 August 2016, (Summary Text)

42. Detection of Adulterated Meat Mixtures by Fourier Transform Infrared (FTIR) Spectroscopy

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

18th IUFoST (International Union of Food Science and Technology), Dublin, Ireland, 21 - 25 August 2016, (Summary Text)

43. Detection of Adulterated Meat Mixtures by Fourier Transform Infrared FTIR Spectroscopy

Deniz E., Altuntaş E. G., Ayhan B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

18th World Congress of Food Science and Technology, 21 - 25 August 2016, (Summary Text)

44. Allergens Associated with Muscle Foods

AŞÇIOĞLU Ç., ŞEVİK R., ÇARKCIOĞLU E., CANDOĞAN K.

FOOD ALLERGY & HYPERSENSITIVITY 2016, 5 - 07 July 2016

45. New approaches to reduce food allergenity hypoallergenic foods and non conventional food processing technologies

AŞÇIOĞLU Ç., ŞEVİK R., DENİZ E., CANDOĞAN K.

FOOD ALLERGY & HYPERSENSITIVITY 2016, 5 - 07 July 2016

46. Potential Use of Fourier Transform Infrared (FT-IR) Spectroscopy for Differentiation of Mechanically Deboned Chicken Meat Adulteration in Raw Beef Mixtures

DENİZ E., GÜNEŞ ALTUNTAŞ E., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

Postgraduate Symposium on Food Fraud, Wageningen, Suriname, 24 June 2016, (Summary Text)

47. Potential Use of Fourier Transform Infrared FT IR Spectroscopy for Differentiation of Mechanically Deboned Chicken Meat Adulteration in Raw Beef Mixtures

DENİZ E., ALTUNTAŞ E. G., AYHAN B., ÖZEL DEMİRALP F. D., CANDOĞAN K.

Postgraduate Symposium on Food Fraud, Netherlands, 23 - 24 June 2016, (Summary Text)

48. Tavuk etinden pastırma aromalı cips üretimi

ÇARKCIOĞLU E., EFECİOĞLU R., BURÇİN T., SARUKAN A., AKTEPE Y., CANDOĞAN K.

3. ULUSLARASI BEYAZ ET KONGRESİ, Turkey, 22 - 26 April 2015, pp.285-287, (Full Text)

49. Türkiye Kanatlı Sektörünün Atık Oluşturma ve Bertarafı Açısından Değerlendirilmesi

DENİZ E., CANDOĞAN K.

3. ULUSLARASI BEYAZ ET KONGRESİ, Antalya, Turkey, 22 - 26 April 2015, pp.525-527

50. Reducing salt content on marinated beef by using high pressure processing

RODRIGUES I., TRINDADE M., CARAMIT F., CANDOĞAN K., BARBOSA CANOVAS G. V.

International Nonthermal Processing Workshop, Atina, Greece, 12 - 13 November 2015

51. Detection of Chicken Adulteration in Beef with Fourier Transform Infrared (FT-IR) Spectroscopy

DENİZ E., AYHAN B., GÜNEŞ ALTUNTAŞ E., ÖZEL DEMİRALP F. D., CANDOĞAN K.

61st ICOMST (International Congress of Meat Science and Technology), Polydome - Clermont-Ferrand, French Polynesia, 23 - 28 August 2015, (Full Text)

52. DETECTION OF CHICKEN MEAT ADULTERATION IN MEAT MIXTURES WITH FOURIER TRANSFORM INFRARED FT IR SPECTROSCOPY

DENİZ E., AYHAN B., ALTUNTAŞ E., ÖZEL DEMİRALP F. D., CANDOĞAN K.

61st International Congress of Meat Science and Technology, Clermont-Ferrand, France, 23 - 28 August 2015, (Full Text)

53. COLOR AND OXIDATIVE STABILITY OF GROUND BEEF PATTIES AS AFFECTED BY OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE

ÇARKCIOĞLU E., ORHAN E., DEMİRHAN B., AYHAN K., CANDOĞAN K.

61st International Congress of Meat Science and Technology, Clermont-Ferrand, France, 23 - 28 August 2015

54. Lipid Changes during Ripening of Marinated Anchovy

CANDOĞAN K., KOLSARICI N., AKOĞLU İ. T., CIRBAN E. D.

Institute of Food Technologists Annual Meeting, Chicago, United States Of America, 11 - 14 July 2015

Books 9

1. High-Pressure Processing of Food: A Promise and a Reality

BARBOSA CANOVAS G. V., ÖNER M. E., CANDOĞAN K., Shin G.

in: Selected Topics in Food Process Engineering, Barbosa-Cánovas Gustavo Víctor, Buera María del Pilar, Granda-Restrepo Diana M., Gutiérrez-López Gustavo Fidel, Pinzón-Fandiño Magda I., Simpson Ricardo, Vega-Castro Oscar A., Zabala Cristian Camilo Villa, Editor, Springer, Cham, pp.109-144, 2025

2. Gıdaların 3D baskısı

CANDOĞAN K., Bulut E. G., Kadıoğlu Şentürk P.

in: Geleceğin Gıdaları: Yeni ve Sürdürülebilir Yaklaşımlar ve Teknolojiler, Elmacı Yeşim, Editor, Türkiye Klinikleri Journals, Ankara, pp.64-75, 2025

3. 3D Food Printing: Fundamentals, Engineering Aspects and Applications

CANDOĞAN K., KADIOĞLU ŞENTÜRK P., Barbosa-Cánovas G. V., TOPBAŞ E. G., HIDIROĞLU H. S.

in: Selected Topics in Food Process Engineering, Vega-Castro Oscar A., BARBOSA CANOVAS GUSTAVO VICTOR, Buera María del Pilar, Granda-Restrepo Diana M., Gutiérrez-López Gustavo Fidel, Pinzón-Fandiño Magda I., Simpson Ricardo, Zabala Cristian Camilo Villa, Editor, Springer, Cham, pp.385-433, 2025

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