Yayınlar & Eserler

Yayın Ağı
Makaleler 23
Tümü (23)
SCI-E, SSCI, AHCI (21)
SCI-E, SSCI, AHCI, ESCI (21)
Scopus (21)
TRDizin (2)

1. Antioxidant potential and stability of bovine liver peptides in fermented sausage (sucuk): A pathway to value-added functional meat products

Arslan B., Xiong Y. L., SOYER A.
Food Bioscience , cilt.62, 2024 (SCI-Expanded, Scopus) identifier

2. Sucuk, Turkish-Style Fermented Sausage: Evaluation of the Effect of Bioprotective Starter Cultures on Its Microbiological, Physicochemical, and Chemical Properties

Yilmaz Topcam M. M., Arslan B., Soyer A.
Applied Microbiology (Switzerland) , cilt.4, sa.3, ss.1215-1231, 2024 (Scopus) Creative Commons License identifier

3. Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems

Arslan B., Xiong Y. L., Soyer A.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.104, sa.5, ss.2980-2989, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

4. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

5. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier

6. Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

ARSLAN B., SOYER A.
MEAT SCIENCE , cilt.145, ss.107-113, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

7. Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage

Ozen B. O., SOYER A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.55, sa.1, ss.120-127, 2018 (SCI-Expanded, Scopus) Creative Commons License Sürdürülebilir Kalkınma identifier identifier identifier

8. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

TURGUT S. S., Isikci F., SOYER A.
MEAT SCIENCE , cilt.129, ss.111-119, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

9. Bitkisel ekstraktların dondurularak depolanan uskumru (scomber scombrus) kıymasındaki kalite değişimlerine etkisi

Özen B. Ö., SOYER A.
Gıda , cilt.42, sa.1, ss.27-36, 2017 (TRDizin)

10. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

TURGUT S. S., SOYER A., Isikci F.
MEAT SCIENCE , cilt.116, ss.126-132, 2016 (SCI-Expanded, Scopus) identifier identifier identifier

11. PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS

SOYER A., Uguz S., Dalmis U.
JOURNAL OF FOOD QUALITY , cilt.34, sa.3, ss.212-219, 2011 (SCI-Expanded, Scopus) identifier identifier

12. EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY CHARACTERISTICS DURING PROCESSING OF DRY-CURED TURKISH PASTIRMA

Uguz S., SOYER A., Dalmis U.
JOURNAL OF FOOD QUALITY , cilt.34, sa.3, ss.204-211, 2011 (SCI-Expanded, Scopus) identifier identifier

13. Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

Ozen B. O., Eren M., Pala A., Ozmen I., SOYER A.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.46, sa.4, ss.724-731, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

14. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

SOYER A., Ozalp B., Dalmis U., Bilgin V.
FOOD CHEMISTRY , cilt.120, sa.4, ss.1025-1030, 2010 (SCI-Expanded, Scopus) identifier identifier

15. THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)

Coskuner O., Ertas A. H., SOYER A.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.34, ss.125-135, 2010 (SCI-Expanded, Scopus) identifier identifier

16. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

Dalmis U., SOYER A.
MEAT SCIENCE , cilt.80, sa.2, ss.345-354, 2008 (SCI-Expanded, Scopus) identifier identifier identifier

17. Effects of fat level and storage time on lipid and color stability of naturally fermented Turkish sausages (sucuk)

SOYER A., Ertas A. H.
JOURNAL OF MUSCLE FOODS , cilt.18, sa.3, ss.330-340, 2007 (SCI-Expanded, Scopus) identifier identifier

18. Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk)

SOYER A.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.221, sa.3-4, ss.412-415, 2005 (SCI-Expanded, Scopus) identifier identifier

19. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

SOYER A., Ertas A., Uzumcuoglu U.
MEAT SCIENCE , cilt.69, sa.1, ss.135-141, 2005 (SCI-Expanded, Scopus) identifier identifier identifier

20. Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum

SOYER A., Hultin H.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.48, sa.6, ss.2127-2134, 2000 (SCI-Expanded, Scopus) identifier identifier identifier

21. 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, Scopus, TRDizin) identifier

22. Effect of glazing and storage time on lipid oxidation of frozen chub mackerel (Scomber japonicus)

SOYER A., Sahin M.
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.23, sa.6, ss.575-584, 1999 (SCI-Expanded, Scopus) identifier identifier

23. Oxidation of fish sarcoplasmic reticular lipids and proteins.

SOYER A., Hultin H.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY , cilt.215, 1998 (SCI-Expanded) identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 19

1. Starter Kültürlerin Sucukta Peptit Oluşumu ve Antioksidan Aktivite Üzerine Etkisi

Arslan Solmaz B., Bağder Elmacı S., Soyer A.
14. Gıda Mühendisliği Kongresi, Antalya, Türkiye, 13 Kasım 2025 - 15 Ocak 2026, ss.1-2, (Özet Bildiri) Creative Commons License

2. Future Food production : New foods and Innovative Technologies

Soyer A.
ICON FOOD'24 3RD INTERNATIONAL CONGRESS ON FOOD RESEARCHES, Sivas, Türkiye, 16 - 18 Ekim 2024, (Yayınlanmadı)

3. Practical application of bovine liver peptides: microbiological, proteolytic and sensory properties of Turkish fermented sausages (sucuk) during storage

Arslan Solmaz B., Xiong Y. L., Soyer A.
IUFOST 22nd World Congress of Food Science and Technology, Rimini, İtalya, 8 - 12 Eylül 2024, ss.290, (Özet Bildiri)

4. Antioxidant peptide integration in fermented sausages: unveiling long-term effects

Arslan Solmaz B., Xiong Y. L., Soyer A.
IUFOST 22nd World Congress of Food Science and Technology, Rimini, İtalya, 8 - 12 Eylül 2024, ss.72-73, (Özet Bildiri)

5. Effect of Lactobacillus sakei and Pediococcus acidilactici bioprotective cultures on microbiological quality of Turkish fermented sausages

Yılmaz M. M., SOYER A.
34th EFFoST 2020 International Conference, 10 - 12 Kasım 2020, (Özet Bildiri)

6. Starter ve biyokoruyucu kültürlerin fermente sucuğun fizikokimyasal, kimyasal ve duyusal özelliklerine etkileri

Yılmaz M. M., ARSLAN B., SOYER A.
IV. Et Ürünleri Çalıştayı, Aydın, Türkiye, 6 - 08 Ekim 2020, ss.63, (Özet Bildiri)

7. Effect of blueberry extract on oxidative, microbiological and sensory quality of meatballs during frozen storage

ARSLAN B., IŞIKÇI F., TURGUT S. S., TAĞI Ş., SOYER A.
4th International Conference on Food Chemistry and Technology, Berlin, Almanya, 5 - 07 Kasım 2018, (Özet Bildiri)

8. Changes in physicochemical, biochemical, microbiological and sensory characteristics of fermented sausages as affected by starter cultures during ripening

Bilge G., SOYER A.
4th International Conference on Food Chemistry and Technology, Berlin, Almanya, 5 - 07 Kasım 2018, (Özet Bildiri)

9. Antibacterial activity of blueberry extract on meatball during cold storage

Işıkçı F., TAĞI Ş., TURGUT S. S., SOYER A.
4th International Conference on Food Chemistry, Berlin, Almanya, 5 - 07 Kasım 2018, (Özet Bildiri)

10. 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, (Özet Bildiri)

11. 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, (Özet Bildiri)

12. 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, (Özet Bildiri)

13. Effect of natural nitrate sources as alternative to the chemical nitrite on lipid oxidation, aroma and sensory properties of Turkish fermented sausages

SOYER A., KIRALAN M., Işıksal S.
31th EFFoST International Conference, Sitges, İspanya, 13 - 16 Kasım 2017, (Özet Bildiri)

14. 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, (Özet Bildiri)

15. 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, (Özet Bildiri)

16. Physicochemical, Oxidative and Sensory Changes in Chitosan Coated Fermented Turkish Sausage (Sucuk) During Processing and Storage

ARSLAN B., SOYER A.
19th International Conference on Food Processing and technology, Paris, Fransa, 23 - 25 Ekim 2017, cilt.8, ss.105, (Özet Bildiri)

17. Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils

Soncu E. D., Arslan B., Ertürk D., Çınar G., Küçükkaya S., SOYER A.
18th World Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016, (Özet Bildiri)

18. Effect of dipping into chitosan solutions on microbial quality of modified atmosphere packed frankfurters during cold storage

Özkan H., SOYER A.
18th World Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016, (Özet Bildiri)

19. Effect of plant extracts on quality parameters of mackerel Scomber scombrus fillets during refrigerated storage

Özalp Özen B., SOYER A.
18th World Congress of Food Science and Technology, Dublin, İrlanda, 21 - 25 Ağustos 2016, (Özet Bildiri)
Metrikler

Yayın

48

Yayın (WoS)

21

Yayın (Scopus)

21

Atıf (WoS)

1011

H-İndeks (WoS)

13

Atıf (Scopus)

1002

H-İndeks (Scopus)

12

Proje

11

Tez Danışmanlığı

21

Açık Erişim

14
BM Sürdürülebilir Kalkınma Amaçları