Prof. Dr. KEZBAN CANDOĞAN

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

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 , cilt.31, sa.1, ss.42-55, 2024 (SCI-Expanded)

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 , cilt.14, sa.1, ss.63-99, 2022 (SCI-Expanded)

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 , cilt.154, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

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

CANDOĞAN K., Altuntas E., İĞCİ N.

FOOD ENGINEERING REVIEWS , cilt.13, sa.1, ss.66-91, 2021 (SCI-Expanded)

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 , cilt.13, sa.1, ss.1-2, 2021 (SCI-Expanded)

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 , cilt.72, sa.1, ss.27-33, 2021 (SCI-Expanded)

Changes in chicken meat proteins during microwave and electric oven cooking

Taskiran M., Olum E., CANDOĞAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.2, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

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 , cilt.42, sa.10, 2018 (SCI-Expanded)

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 , cilt.41, sa.6, 2017 (SCI-Expanded)

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 , cilt.26, sa.4, ss.1113-1121, 2017 (SCI-Expanded)

Active packaging of chicken meats with modified atmosphere including oxygen scavengers

Demirhan B., Candogan K.

POULTRY SCIENCE , cilt.96, sa.5, ss.1394-1401, 2017 (SCI-Expanded)

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 , cilt.75, ss.425-433, 2017 (SCI-Expanded)

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 , cilt.38, ss.328-333, 2016 (SCI-Expanded)

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 , cilt.89, ss.194-201, 2016 (SCI-Expanded)

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 , cilt.47, sa.3, ss.181-187, 2016 (SCI-Expanded)

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 , ss.193-215, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

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 , cilt.39, sa.6, ss.663-670, 2015 (SCI-Expanded)

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 , cilt.98, sa.3, ss.420-434, 2014 (SCI-Expanded)

SPECIAL ISSUE: XVI IUFoST World Congress Preface

Barbosa-Canovas G. V., CANDOĞAN K.

FOOD RESEARCH INTERNATIONAL , cilt.63, ss.1, 2014 (SCI-Expanded)

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

Asik E., CANDOĞAN K.

JOURNAL OF FOOD QUALITY , cilt.37, sa.4, ss.237-246, 2014 (SCI-Expanded)

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 , cilt.37, sa.3, ss.203-212, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma

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 , cilt.34, sa.1, ss.40-48, 2014 (SCI-Expanded)

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 , cilt.86, sa.2, ss.283-288, 2010 (SCI-Expanded)

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 , cilt.21, sa.1, ss.142-165, 2010 (SCI-Expanded)

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

CANDOĞAN K., Wardlaw F., Acton J. C.

Food Chemistry , cilt.116, sa.3, ss.731-737, 2009 (SCI-Expanded)

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 , cilt.227, sa.6, ss.1651-1661, 2008 (SCI-Expanded)

Quality characteristics of spent layer surimi during frozen storage

Ensoy U., Kolsarici N., Candogan K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.219, sa.1, ss.14-19, 2004 (SCI-Expanded)

Proteolytic activity of bacterial starter cultures for meat fermentation

Candogan K., Acton J. C.

Journal of Muscle Foods , cilt.15, sa.1, ss.23-34, 2004 (SCI-Expanded)

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

Candogan K., Kolsarici N.

MEAT SCIENCE , cilt.64, sa.2, ss.199-206, 2003 (SCI-Expanded)

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 , cilt.68, sa.5, ss.1762-1765, 2003 (SCI-Expanded)

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

Candogan K., Kolsarici N.

MEAT SCIENCE , cilt.64, sa.2, ss.207-214, 2003 (SCI-Expanded)

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

Candogan K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.215, sa.4, ss.305-309, 2002 (SCI-Expanded)

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 , cilt.23, sa.SUPPL. 2, ss.289-296, 1999 (SCI-Expanded)

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

KOLSARICI N., CANDOGAN K.

POULTRY SCIENCE , cilt.74, sa.11, ss.1884-1893, 1995 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

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 , cilt.45, sa.2, ss.369-379, 2020 (Hakemli Dergi)

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 , cilt.45, sa.2, ss.369-379, 2020 (Hakemli Dergi)

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 , cilt.3, sa.4, ss.219-220, 2019 (Hakemli Dergi)

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 , cilt.3, 2017 (ESCI)

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 , cilt.4, sa.5, ss.488-492, 2017 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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 Nisan 2019, ss.95-99

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 Nisan 2019, ss.292-296

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 Ağustos 2019

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 Ağustos 2019

Quality characteristics of beef meatballs formulated with quinoa and buckwheat groats

CANBAZ B., BULUT E. G., CANDOĞAN K.

32nd EFFoST International Conference, 6 - 08 Kasım 2018

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 Kasım 2018

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

OLUM E., CANDOĞAN K.

31st EFFoST International Conference, SITGES, İspanya, 13 - 16 Kasım 2017, cilt.1, ss.207

Immunohistochemistry for detection of kidney and liver substitution in beef

DENİZ E., GÜNAL A., CANDOĞAN K.

31st EFFoST International Conference, SITGES, İspanya, 13 - 16 Kasım 2017, cilt.1, ss.199

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, Türkiye, 26 - 30 Nisan 2017, cilt.1, ss.591-595

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, Türkiye, 26 - 30 Nisan 2017, cilt.1, ss.596-600

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, Türkiye, 11 - 13 Ekim 2017

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, İrlanda, 13 - 18 Ağustos 2017, cilt.1, ss.496-497

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, İrlanda, 13 - 18 Ağustos 2017, cilt.1, ss.530-531

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, İrlanda, 13 - 18 Ağustos 2017, cilt.1, ss.668-669

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, İrlanda, 13 - 18 Ağustos 2017

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, Yunanistan, 18 - 19 Mart 2017

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, Yunanistan, 18 - 19 Mart 2017, ss.1-2

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, Yunanistan, 18 - 19 Mart 2017, ss.3-4

MICROWAVE DRYING OF SALTED AND NON-SALTED BEEF

OLUM E., CANDOĞAN K.

6th INTERNATIONAL CONGRESS ON FOOD TECHNOLOGY, ATİNA, Yunanistan, 18 - 19 Mart 2017, ss.5-7

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, İtalya, 31 Ocak - 03 Şubat 2017, ss.227

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 Ocak - 03 Şubat 2017, ss.92

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 Ocak 2017, ss.22

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 Ekim 2016

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, Türkiye, 26 - 28 Ekim 2016

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, Türkiye, 26 - 28 Ekim 2016

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, Türkiye, 26 - 28 Ekim 2016

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

ÇARKCIOĞLU E., CANDOĞAN K.

2nd Food Structure and Design Congress, Türkiye, 26 - 28 Ekim 2016

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 Ağustos 2016

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 Ağustos 2016

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 Temmuz 2016

Allergens Associated with Muscle Foods

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

FOOD ALLERGY & HYPERSENSITIVITY 2016, 5 - 07 Temmuz 2016

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, Hollanda, 23 - 24 Haziran 2016

Türkiye Kanatlı Sektörünün Atık Oluşturma ve Bertarafı Açısından Değerlendirilmesi

DENİZ E., CANDOĞAN K.

3. ULUSLARASI BEYAZ ET KONGRESİ, Antalya, Türkiye, 22 - 26 Nisan 2015, ss.525-527

Tavuk etinden pastırma aromalı cips üretimi

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

3. ULUSLARASI BEYAZ ET KONGRESİ, Türkiye, 22 - 26 Nisan 2015, ss.285-287

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, Yunanistan, 12 - 13 Kasım 2015

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, Fransa, 23 - 28 Ağustos 2015

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, Fransız Polinezyası, 23 - 28 Ağustos 2015

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, Fransa, 23 - 28 Ağustos 2015

Lipid Changes during Ripening of Marinated Anchovy

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

Institute of Food Technologists Annual Meeting, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015

Metrikler

Yayın

Atıf (WoS)

1135

H-İndeks (WoS)

Atıf (Scopus)

1213

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Kitap & Kitap Bölümleri

Metrikler

Yayın

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim