Yayınlar & Eserler

Yayın Ağı
Makaleler 13
Tümü (13)
SCI-E, SSCI, AHCI (7)
SCI-E, SSCI, AHCI, ESCI (11)
ESCI (4)
Scopus (7)
TRDizin (2)

1. Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips

Uysal C., Eniste L., cifci M., Simsek A., KILIÇ B.
JOURNAL OF STORED PRODUCTS RESEARCH , cilt.98, 2022 (SCI-Expanded, Scopus)

2. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef

TENDERİS B., KILIÇ B., Yalçın H., Şimşek A.
International Journal of Food Microbiology , cilt.321, 2020 (SCI-Expanded, Scopus)

3. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

KILIÇ B., Simsek A., Claus J. R., Karaca E., Bilecen D.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

4. AN EVALUATION OF GUELDER ROSE (Viburnum opulus L.) AND HAWTHORN (Crataegus monogyna) CONCENTRATES AS ALTERNATIVE ANTIOXIDANT SOURCES TO BHT AND NITRITE IN POULTRY MEAT MODEL SYSTEM

Cemtekin B., Kilinc E., Karabacak L., Dagtekin T., Tiryaki T., SOYUÇOK A., et al.
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.62, sa.2, ss.217-227, 2019 (ESCI)

5. Effects of Pomegranate Peel and Propolis Powders and Their Combinations on Physicochemical and Microbiological Properties of Turkish Dry Fermented Sausage (Sucuk) with Various Nitrite Levels

KISA Ç., KARAGOZ E., CİCİ G., KÖKER Ö., KILIÇ B., ŞİMŞEK A., et al.
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.2018, ss.275-282, 2018 (ESCI)

6. Antioxidant and Antimicrobial Properties of Plant Extracts and Their Recent Applications in Meat Product Processing

ŞİMŞEK S., ŞİMŞEK A., KILIÇ B.
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.2017, ss.308-311, 2017 (ESCI)

7. ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF PLANT EXTRACTS AND THEIR RECENT APPLICATIONS IN MEAT PRODUCT PROCESSING

ŞİMŞEK S., Simsek A., KILIÇ B.
SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.60, ss.308-311, 2017 (ESCI) Sürdürülebilir Kalkınma

8. Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

ŞİMŞEK A., KILIÇ B.
Türk Tarım-Gıda Bilim ve Teknoloji Dergisi , cilt.5, sa.4, ss.299-307, 2017 (TRDizin)

9. ET KAYNAKLI BİYOAKTİF PEPTİTLER VE FONKSİYONEL ÖZELLİKLERİ

ŞİMŞEK A., KILIÇ B.
GIDA / THE JOURNAL OF FOOD , cilt.41, sa.4, ss.267-274, 2016 (TRDizin)

10. Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Doner Kebab During Marination, Cooking, and Different Storage Conditions

Simsek A., KILIÇ B.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.3, ss.423-433, 2016 (SCI-Expanded, Scopus)

11. Quality Characteristics of Ready to Eat Salmon Doner Kebab during Manufacture and Storage

Simsek A., KILIÇ B.
FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.19, sa.5, ss.739-747, 2013 (SCI-Expanded, Scopus)

12. Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout doner kebab

Simsek A., KILIÇ B.
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.8, sa.3, ss.165-174, 2013 (SCI-Expanded, Scopus)

13. The effect of transglutaminase and sodium erithorbate on oxidative stability and microbiological and physicochemical properties of wieners

GULTEKIN S., AKPINAR D., Simsek A., KILIÇ B.
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.10, ss.151-156, 2012 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 18

1. Effects of Using Various Oil Sources in Poultry Nutrition

ŞİMŞEK A., KILIÇ B.
10th International Animal Science Conference, 25 - 27 Ekim 2018, (Tam Metin Bildiri)

2. Gıdalarda Oksidatif Değişimler Sonucunda Oluşan Toksik Bileşiklerin İnsan Sağlığı Üzerine Etkileri

ŞİMŞEK A.
1st International Health Science and Life Congress, Burdur, Türkiye, 2 - 05 Mayıs 2018, ss.1, (Özet Bildiri)

3. Fonksiyonel Gıda Bileşeni Olarak Gıda Kaynaklı Biyoaktif Peptitlerin Kullanım Potansiyelleri ve İnsan Sağlığı Üzerine Etkileri

ŞİMŞEK A., KILIÇ B.
1st International Health Science andLife Congress, Burdur, Türkiye, 2 - 05 Mayıs 2018, ss.1, (Tam Metin Bildiri)

4. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on growth of Escherichia coli O157:H7 in cooked ground beef.

TENDERİS B., KILIÇ B., YALÇIN H., ŞİMŞEK A.
3rd International Agriculture Congress, 14 - 18 Ağustos 2017, (Özet Bildiri)

5. Effects of pomegranate peel and propolis extracts and their combinations on growth of Staphylococcus aureus in Turkish dry-fermented sausage (Sucuk)

KISA Ç., KARAGOZ E., GULFIZAR C., ÖMER K., KILIÇ B., ŞİMŞEK A., et al.
3rd International Agriculture Congress, 14 - 18 Ağustos 2017, (Özet Bildiri)

6. Effects of Encapsulated Polyphosphates on Microbiological and Physicochemical Properties of Cooked Ground Beef

TENDERİS B., KILIÇ B., YALÇIN H., ŞİMŞEK A.
63rd International Congress of Meat Science and Technology (ICOMST2017), 13 - 18 Ağustos 2017, (Özet Bildiri)

7. Effects of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates and Their Combinations on Growth of Listeria Monocytogenes in Cooked Ground Beef.

TENDERİS B., KILIÇ B., YALÇIN H., ŞİMŞEK A.
63rd International Congress of Meat Science and Technology (ICOMST2017), 13 - 18 Ağustos 2017, (Özet Bildiri)

8. Antioxidant and antimicrobial properties of plant extracts and their recent applications in meat product processing

ŞİMŞEK S., ŞİMŞEK A., KILIÇ B.
The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Bucfiarest, 7 - 09 Haziran 2017, (Özet Bildiri)

9. The Use of Medicinal and Aromatic Plants as a Functional Food Component in Meat Products

ŞİMŞEK A.
I. International Congress on Medicinal and Aromatic Plants: “Natural and Healthy Life”, Konya, Türkiye, 10 - 12 Mayıs 2017, ss.1382, (Özet Bildiri)

10. Effects of Encapsulated and Unencapsulated Polyphosphates on Shelf Life and Quality Characteristics of Cooked Chicken Patties During Refrigerated Storage

KILIÇ B., ŞİMŞEK A., CLAUS J., KARACA E., BİLECEN D.
The 6 th International Congress on Food Technology, 17 - 18 Mart 2017, (Özet Bildiri)

11. The use of extracts obtained from natural sources in meat products

ŞİMŞEK A., ŞİMŞEK S., KILIÇ B.
1st International Mediterranean Science and Engineering Congress, 26 - 28 Ekim 2016, (Özet Bildiri)

12. Recent developments and future trends in advanced extraction methods used in obtaining the plant extracts

ŞİMŞEK S., ŞİMŞEK A., KILIÇ B.
1st International Mediterranean Science and Engineering Congress, 26 - 28 Ekim 2016, (Özet Bildiri)

13. Improving storage stability of cooked beef patties with encapsulated phosphate incorporation

KILIÇ B., ŞİMŞEK A., CLAUS J., KARACA E., BİLECEN D.
2nd Congress on Food Structure Design, 26 - 28 Ekim 2016, (Özet Bildiri)

14. Impact of encapsulated polyphosphates on lipid oxidation inhibition during the storage of cooked ground meat

KILIÇ B., ŞİMŞEK A., CLAUS J.
62nd International Congress of Meat Science and Technology, 14 - 19 Ağustos 2016, (Özet Bildiri)

15. Effects of encapsulated sodium tripolyphosphate sodium acid pyrophosphate and sodium hexametaphosphate on shelf life and quality characteristics of ready to eat ground beef döner kebab

ŞİMŞEK A., KILIÇ B.
62nd International Congress of Meat Science and Technology, 14 - 19 Ağustos 2016, (Özet Bildiri)

16. Inhibition of lipid oxidation by using a combination of encapsulated and unencapsulated polyphosphates in cooked ground meat during storage

KILIÇ B., ŞİMŞEK A., CLAUS J., KARACA E., BİLECEN D.
AMSA 69th Reciprocal Meat Conference, 19 - 22 Haziran 2016, (Özet Bildiri)

17. Impact of Added Encapsulated Phosphate Level on the Rate of LipidOxidation Inhibition During the Storage of Cooked Ground Meat

KILIÇ B., ŞİMŞEK A., JAMES C., ATILGAN E., DAMLA B.
61st International Congress of Meat Science and Technology, 28 - 30 Ağustos 2015, (Tam Metin Bildiri)

18. Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

KILIÇ B., ŞİMŞEK A., JAMES C., ATILGAN E., AKTAŞ N.
61st International Congress of Meat Science and Technology, Clermont-Ferrand, Fransa, 23 - 28 Ağustos 2015, ss.196, (Tam Metin Bildiri)
Metrikler

Yayın

34

Yayın (WoS)

12

Yayın (Scopus)

8

Atıf (WoS)

18

H-İndeks (WoS)

3

Atıf (Scopus)

12

H-İndeks (Scopus)

2

Atıf (Diğer Toplam)

1

Proje

1

Tez Danışmanlığı

5

Açık Erişim

6
BM Sürdürülebilir Kalkınma Amaçları
SDG 3: AMAÇ 3: SAĞLIKLI BİREYLER
SDG 8: AMAÇ 8: İNSANA YAKIŞIR İŞ VE EKONOMİK BÜYÜME
SDG 9: AMAÇ 9: SANAYİ, YENİLİKÇİLİK VE ALTYAPI
SDG 12: AMAÇ 12: SORUMLU ÜRETİM VE TÜKETİM