Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

DEMİROK SONCU E., Ozdemir N., Arslan B., Kucukkaya S., Soyer A.
MEAT SCIENCE , cilt.166, 2020 (SCI-Expanded) identifier identifier identifier

Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Kucukkaya S., ARSLAN B., DEMİROK SONCU E., Erturk D., SOYER A.
JOURNAL OF FOOD SCIENCE , cilt.85, sa.4, ss.1240-1247, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage

DEMİROK SONCU E.
AGRICULTURAL AND FOOD SCIENCE , cilt.29, sa.5, ss.505-514, 2020 (SCI-Expanded) identifier identifier

White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions

Adabi S. G., DEMİROK SONCU E.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION , cilt.103, sa.4, ss.1060-1069, 2019 (SCI-Expanded) identifier identifier identifier

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Ozsarac N., Kolsarici N., DEMİROK SONCU E., HASKARACA G.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT , cilt.36, sa.2, ss.225-235, 2019 (SCI-Expanded) identifier identifier identifier

Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

DEMİROK SONCU E., ARSLAN B., Erturk D., Kucukkaya S., Ozdemir N., SOYER A.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.97, ss.198-204, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study

DEMİROK SONCU E., Haskaraca G., Kolsarici N.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.244, sa.3, ss.501-511, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier

Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca G., DEMİROK SONCU E., Kolsarici N., ÖZ F., Juneja V. K.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.6, 2017 (SCI-Expanded) identifier identifier

Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets

DEMİROK SONCU E., Kolsarici N.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.97, sa.6, ss.1790-1797, 2017 (SCI-Expanded) identifier identifier identifier

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

DEMİROK SONCU E., Kolsarici N., Cicek N., Ozturk G. S., AKOĞLU İ. T., KAŞKO ARICI Y.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.35, sa.3, ss.370-381, 2015 (SCI-Expanded) Creative Commons License identifier identifier identifier

Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice

DEMİROK SONCU E., Kolsarici N., Celik S., Dogan Z., Hamdan S., Ozturk F.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.23, sa.6, ss.621-632, 2014 (SCI-Expanded) identifier identifier

Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings

DEMİROK SONCU E., Kolsarici N.
FOOD RESEARCH INTERNATIONAL , cilt.63, ss.290-298, 2014 (SCI-Expanded) identifier identifier

The effects of tumbling and sodium tripolyphosphate on the proteins of doner

DEMİROK SONCU E., Kolsarici N., Akoglu I. T., Ozden E.
MEAT SCIENCE , cilt.89, sa.2, ss.154-159, 2011 (SCI-Expanded) identifier identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

GLUTENSİZ NUGGETLARDA LİPOLİTİK DEĞİŞİMLER ÜZERİNE DONMUŞ DEPOLAMANIN ETKİSİ

DAVARCIOĞLU E. S., DEMİROK SONCU E.
GIDA , cilt.46, sa.1, ss.201-215, 2021 (Hakemli Dergi) Creative Commons License

OLEOJELLER VE EMÜLSİFİYE ET ÜRÜNLERİNDE KULLANIMI

DEMİRALP YENİOĞLU Ş., DEMİROK SONCU E., KOLSARICI N.
GIDA , cilt.42, sa.5, ss.505-513, 2017 (Hakemli Dergi)

DONMUŞ DEPOLANAN TAVUK BURGERLERDE YEŞİL ÇAY EKSTRAKTININ LİPOLİTİK DEĞİŞİMLER VE MİKROBİYEL İNHİBİSYON ÜZERİNE ETKİSİ

DEMİROK SONCU E., HASKARACA G., DAVARCIOĞLU E. S., KOLSARICI N.
GIDA , cilt.41, sa.5, ss.329-336, 2016 (Hakemli Dergi)

The effects of vacuum tumbling combined with sodium tripolyphosphate on lipolytic and oxidative changes in beef döner

DEMİROK E., KOLSARICI N.
GIDA , cilt.39, sa.5, ss.259-266, 2014 (Hakemli Dergi)

Determination and classification of volatile compounds of pastırma using solid phase microextraction gas chromatography mass spectrometry

DEMİROK SONCU E., KIRALAN M., CARBONEL BARRACHINA A.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES , cilt.3, sa.2, ss.105-109, 2013 (ESCI)

Et ve ürünlerinde konjuge linoleik asit ve önemi

DEMİROK SONCU E., KOLSARICI N.
GIDA , cilt.35, sa.1, ss.71-77, 2009 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Stilbenler ve stilbenlerin kanatlı etlerinde kullanımı

ÖZTÜRK A. G., DEMİROK SONCU E., KOLSARICI N.
5th International Poultry Meat Congress, 24 - 28 Nisan 2019

Dondurulmuş tavuk göğüs ve but eti çözdürmede uygun yöntem hangisi

DEMİROK SONCU E., KOLSARICI N., ALTIN O., ERDOĞDU F., SELBEŞ A. H., ZİLE E., et al.
5th International Poultry Meat Congress, 24 - 28 Nisan 2019

Glutensiz piliç burger üretiminde kinoa kullanımı

KOLSARICI N., DEMİROK SONCU E., BALLI N. Y., PALA Y., YAVUZ S. R., YILMAZ S.
5th International Poultry Meat Congress, 24 - 28 Nisan 2019

Different system in meat packaging

DEMİROK SONCU E., KOLSARICI N.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Effect of chitosan-essential oil coatings as a surface fungus inhibitor on microbial quality and physicochemical changes of fermented Turkish sausage (sucuk) during storage

ARSLAN B., KÜÇÜKKAYA S., DEMİROK SONCU E., SOYER A.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018

Proteomic approach in meat science and technology

DEMİROK SONCU E., KOLSARICI N.
3rd International Congress on Food Technology, 10 - 12 Ekim 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

Doneness degree and cooking methods effects on nutritional and sensory quality of döner

ÖZSARAÇ N., KOLSARICI N., DEMİROK SONCU E., HASKARACA G.
3rd International Congress on Food Technology, 10 - 12 Ekim 2018

White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions

GOLZAR ADABİ S., DEMİROK SONCU E., CEYLAN N., KOLSARICI N.
XVth European Poultry Conference, Dubrovnik, Hırvatistan, 17 - 21 Eylül 2018

White striping prevalence and its effect on meat quality of broiler chicken breast fillets under commercial conditions

GOLZAR ADABİ S., DEMİROK SONCU E., CEYLAN N., KOLSARICI N.
The XVth European Poultry Conference, 17 - 21 Eylül 2018

Influence of various packaging systems and microwave heating on quality characteristics of frozen döner.

DEMİROK SONCU E., HASKARACA G., KOLSARICI N.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus, 19 - 21 Nisan 2018

Volatile compounds of Inegöl meatball enriched with green tea extract during storage at 4°C

DEMİROK SONCU E., HASKARACA G., KIRALAN M., KIRALAN S. S., KOLSARICI N.
The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, 19 - 21 Nisan 2018

Effects of chitosan-essential oil coating on lipolytic, proteolytic and oxidative characteristics of dry fermented sausages during storage

SOYER A., ÖZDEMİR N., Ertürk D., DEMİROK SONCU E., ARSLAN B.
31th EFFoST International Conference, Sitges, İspanya, 13 - 16 Kasım 2017

Changes in volatile composition and sensory properties of Turkish fermented sausages as affected by chitosan-essential oil coating

SOYER A., ÖZDEMİR N., DEMİROK SONCU E., ÖZDEMİR H.
31st EFFoST International Conference, SİTGES, İspanya, 13 - 16 Kasım 2017

Proteolytic, lipolytic, and microbiological changes in dry-fermented chicken sausages throughout the fermentation and drying process

DEMİROK SONCU E., YENİOĞLU DEMİRALP Ş., KOLSARICI N.
19th International Conference on Food Processing Technology, 23 - 25 Ekim 2017, cilt.8

Effect on color, biochemical and sensory characteristics of Turkish fermented sausages (sucuk) of dipping into chitosan solutions enriched with essential oils as a surface fungus inhibitor

DEMİROK SONCU E., KÜÇÜKKAYA S., ÇINAR G., SOYER A.
19th International Conference on Food Processing and Technology, Paris, Fransa, 23 - 25 Ekim 2017, cilt.8, ss.107

Microbiological and physicochemical changes in Turkish fermented sausages (sucuk) coated with chitosan-essential oils

DEMİROK SONCU E., ARSLAN B., ÇINAR G., ERTÜRK D., SOYER A.
19th International Congress on Food Processing and Technology, Paris, Fransa, 23 - 25 Ekim 2017, cilt.8, ss.85

Effect on quality changes of vacuum packaging and sous vide pasteurization in frozen stored doner kebab

DEMİROK SONCU E., HASKARACA G., KOLSARICI N., KIRALAN S. S., KIRALAN M.
2nd innovations in food packaging, shelf life and food safety conference, 3 - 06 Ekim 2017

Kanatlı etinde oksidatif bozulmalar ve antioksidan kullanımı ile önlenmesi

DEMİROK SONCU E., AYTEKİN T., ÇELİK D., DURSUN İ., ÖZDEMİR Y., USLU M., et al.
4rd International Poultry Meat Congress, Antalya, Türkiye, 26 - 30 Nisan 2017

Broylerlerin göğüs etlerinde beyaz çizgi kusurları ve besin maddesi kompozisyonu, renk özellikleri ve oksidatif stabilite üzerindeki etkileri

GOLZAR ABADİ S., DEMİROK SONCU E., YÜCELT O.
4rd International Poultry Meat Congress, 26 - 30 Nisan 2017

Kanatlı etinde antimikrobiyel kullanımının duyusal parametreler üzerine etkisi

DEMİROK SONCU E., AYTEKİN T., ÇELİK D., DURSUN İ., ÖZDEMİR Y., USLU M., et al.
4rd International Poultry Meat Congress, 26 - 30 Nisan 2017

Marinasyon ve sous vide pişirmenin tavuk eti kalitesine etkisi

DEMİROK SONCU E., AYTEKİN T., ÇELİK D., DURSUN İ., ÖZDEMİR Y., USLU M., et al.
4rd International Poultry Meat Congress, 26 - 30 Nisan 2017

Microbiological physicochemical and sensorial characteristics of sous vide doner

DEMİROK SONCU E., HASKARACA G., KOLSARICI N.
62nd International Congress of Meat Science and Technology (ICOMST2016)., 14 - 19 Ağustos 2016

Tavuk dönerlerde farklı pişirme yöntemleri ve sürelerinin heterosiklik aromatik amin oluşumu üzerine etkisi

Özsaraç N., KOLSARICI N., HASKARACA G., DEMİROK SONCU E.
3rd International Poultry Meat Congress, 22 Nisan - 26 Ekim 2015

Tavuk eti kalitesi üzerine dondurma ve buz çözümünün etkisi

DEMİROK SONCU E., KOLSARICI N., BİLKİ B., YETİMOĞULLARI F., ÜÇLER H., BAYAR Y., et al.
3rd International Poultry Meat Congress., 22 - 26 Nisan 2015

Formation of Heterocyclic Aromatic Amines in Döner Cooked with Different Methods and Times

Özsaraç N., KOLSARICI N., HASKARACA G., DEMİROK SONCU E.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015

Microbial Quality of Traditional Turkish Meat Product Döner Cooked Under Different Conditions

HASKARACA G., KOLSARICI N., DEMİROK SONCU E., Özsaraç N.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015

Green Tea Extract as a Natural Antioxidant to Retard Lipid Oxidation in İnegöl Meatball During Refrigerated Storage

DEMİROK SONCU E., HASKARACA G., KILIÇ E., KÜÇÜK B., ŞAHİN S. S., YILMAZ H. S., et al.
The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 1 - 04 Ekim 2015

Sous vide teknoloji ve et endüstrisinde kullanımı

HASKARACA G., KOLSARICI N., DEMİROK E.
III. Et Ürünleri Çalıştayı “Et Ürünleri Üretiminde İnovasyon”., Türkiye, 16 - 17 Ekim 2014, ss.58-59

Donmuş olarak depolanan kaplamalı tavuk burgerlerde oksidatif değişimler üzerine yeşil çay ekstraktının etkisi

DEMİROK SONCU E., HASKARACA G., Köroğlu E., KOLSARICI N.
III. Et Ürünleri Çalıştayı “Et Ürünleri Üretiminde İnovasyon”, 16 - 17 Ekim 2014

Effect of gren tea extract and microwave pre cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

KOLSARICI N., ÖZ F., HASKARACA G., DEMİROK SONCU E., ÖZSARAÇ N.
2nd ınternational congress on cacao coffee and tea, 9 - 11 Ekim 2013

Turkey kavurma production and effects of synthetic and natural antioxidants on oxidative changes in kavurma during refrigerated storage

KOLSARICI N., DEMİROK SONCU E., HASKARACA G., AKBAL Ş., GÜMLER E., ÖZEL E.
The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24 - 26 Ekim 2013

Effect of gren tea extract and microwave pre cooking on the formation of acrylamide in fried chicken drumsticks and wings

DEMİROK SONCU E., KOLSARICI N.
2nd ınternational congress on cacao coffee and tea, 9 - 11 Ekim 2013

Kaplamalı Tavuk Ürünlerinde Üretim Prosesi Boyunca Bazı Kalite Parametrelerindeki Değişimler

DEMİROK SONCU E., KOLSARICI N., HASKARACA G., KÖROĞLU E.
2nd International Poultry Meat Congress, 24 - 28 Nisan 2013

Mekanik ayrılmış tavuk etlerinin kimyasal bileşimi mineral madde içeriği ve yağ asitleri dağılımı üzerine randımanın ve farklı karkas bölgelerinin etkisi

ALTUN Ç., KOLSARICI N., DEMİROK SONCU E.
II. Et Ürünleri Çalıştayı “Kanatlı eti ürünleri”, Türkiye, 6 - 07 Aralık 2012 Sürdürülebilir Kalkınma

Farklı oranlarda yağ ile farklı oranlarda havuç ve limon lifi kullanılarak hazırlanan hamburger köftelerinin donmuş depolama stabilitesi

DEMİROK SONCU E., KOLSARICI N., AKOĞLU İ. T.
Türkiye 11. Gıda Kongresi, Türkiye, 10 - 12 Ekim 2012

The comparative effect of lemon and carrot dietary fiber as a fat replacer on physicochemical textural and organoleptic quality of low fat beef hamburger

DEMİROK SONCU E., KOLSARICI N., ALVARADO C., AKOĞLU İ. T.
IFT Annual Meeting and Food Expo, 25 - 28 Haziran 2012

Quality and safety of broiler meat in various chilling systems

DEMİROK SONCU E., ALVARADO C., VELUZ G., CASTANEDA P., STUYVENBERG W. V., BYRD J. A.
PSA Annual Meeting, 9 - 12 Temmuz 2012

An overview of the pros and cons of red meat consumption

ÖZSARAÇ N., DEMİROK SONCU E., KOLSARICI N.
4th International Congress on Food and Nutrition, 12 - 14 Eylül 2011

Sodium tripolyphosphate and tumbling influence on microbiological quality and sensory properties of döner

DEMİROK SONCU E., KOLSARICI N., AKOĞLU İ. T.
International Food Congress “Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011

Tavuk göğüs ve but etinden pastırma üretim olanağı

DEMİROK SONCU E., KOLSARICI N., AKILLIGİL A., ÖZIŞIK B., UYANIK Z.
1st International Poultry Meat Congress, 15 Mayıs 2011

One of the health risks of meat products Cancer

DEMİROK SONCU E., KOLSARICI N.
International Food Congress “Novel Approaches in Food Industry”, 26 - 29 Mayıs 2011 Sürdürülebilir Kalkınma

Sucukta sağlık risklerinin azaltılmasında yeni yaklaşımlar

DEMİROK SONCU E., KOLSARICI N.
1. Et Ürünleri “Sucuk” Çalıştayı, Türkiye, 2 - 03 Aralık 2010

The effect of sodium tripolyphosphate and tumbling on lipid and color changes of döner

KOLSARICI N., AKOĞLU İ. T., DEMİROK SONCU E., BEKTAŞ G.
1st International Congress on Food Technology, 3 - 06 Kasım 2010

Utilization of dietary fiber to reduce residual nitrite level in meat products

DEMİROK SONCU E., SALMAN G. Ş., KOLSARICI N.
1st International Congress on Food Technology, 3 - 06 Kasım 2010

Meat quality assessment using biophysical methods

DEMİROK SONCU E., ÖZSARAÇ N., KOLSARICI N.
1st International Congress on Food Technology, 3 - 06 Kasım 2010

Nanotechnology applications in meat technology

AKOĞLU İ. T., KOLSARICI N., DEMİROK SONCU E.
1st International Congress on Food Technology, 3 - 06 Kasım 2010

The effects of sodium tripolyphosphate and tumbling on binding properties and cooking yield of döner

KOLSARICI N., DEMİROK SONCU E., AKOĞLU İ. T., ÖZDEN E.
The 1st International Symposium on “Traditional Foods from Adriatic to Caucasus”, 15 - 17 Nisan 2010

Çemengilik'in (Çemen köftesi) mikrobiyolojik özellikleri

ÇİÇEK Ü., TOKATLI K., ERİNÇ H., DEMİROK SONCU E., KOLSARICI N.
The 1st International Symposium on “Traditional Foods from Adriatic to Caucasus, Türkiye, 15 - 17 Nisan 2010

Çemengilik in Çemen Köftesi Bazı Fiziksel ve Kimyasal Özellikleri

ÇİÇEK Ü., TOKATLI K., ERİNÇ H., DEMİROK SONCU E.
II. Geleneksel Gıdalar Sempozyumu, Türkiye, 27 - 29 Mayıs 2009

Conjugated linoleic acid in meat and meat products and its importance for human health

DEMİROK SONCU E., KOLSARICI N.
3rd International Congress on Food and Nutrition, 22 - 25 Nisan 2009 Sürdürülebilir Kalkınma

Kitap & Kitap Bölümleri

Sucuk

DEMİROK SONCU E., KOLSARICI N.
Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık, Anlı, R.E. Şanlıbaba P, Editör, Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti, ss.271-293, 2019

Fermente Sosis

KOLSARICI N., DEMİROK SONCU E.
Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık, Anlı, R.E. Şanlıbaba P., Editör, Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti., ss.295-340, 2019

Metrikler

Yayın

72

Atıf (WoS)

168

H-İndeks (WoS)

9

Atıf (Scopus)

194

H-İndeks (Scopus)

9

Proje

2

Açık Erişim

2
BM Sürdürülebilir Kalkınma Amaçları