Prof. Dr. Birol KILIÇ

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

53. 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)

54. Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball)

KILIÇ B., Kankaya T., Ekici Y. K., ORHAN H.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.9, sa.24, ss.3048-3054, 2010 (SCI-Expanded, Scopus)

55. Effect of Probiotics and alpha-Tocopherol Applications on Microbial Flora of Rat Gastrointestinal Tract

Kilic G. B., KILIÇ B., KULEAŞAN H., Karahan A. G.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.9, sa.14, ss.1972-1977, 2010 (SCI-Expanded, Scopus)

56. Current trends in traditional Turkish meat products and cuisine

Kilic B.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.42, sa.10, ss.1581-1589, 2009 (SCI-Expanded, Scopus)

57. Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey doner kebab

ASKIN O. O., KILIÇ B.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.42, sa.10, ss.1590-1596, 2009 (SCI-Expanded, Scopus)

58. Comparison of Two Different Methods to Predict Meat Quality and Prediction Possibility Using Digital Image Analysis

Bozkurt Y., OEZKAYA S., KILIÇ B.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.15, sa.4, ss.485-489, 2009 (SCI-Expanded, Scopus, TRDizin)

59. Et Ürünlerinde Yeni Eğilimler Daha sağlıklı Ürün Geliştirme Çalışmaları

KAYNAKÇI E., KILIÇ B.

Akademik Gıda , 2009 (TRDizin)

60. Fermente Et Ürünlerinde Fonksiyonel Starter Kültürler ve Probiyotikler

BAŞYİĞİT KILIÇ G., KARAHAN A. G., KILIÇ B.

Türk Hijyen ve Deneysel Biyoloji Dergisi , 2007 (Hakemli Dergi)

61. Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef

Aktaş N., KILIÇ B.

LWT - Food Science and Technology , cilt.38, sa.8, ss.815-819, 2005 (SCI-Expanded, Scopus)

62. Public perceptions of GMOs in food in Turkey: A pilot survey

Basaran P., KILIÇ B., Soyyigit H., Sengun H.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.2, ss.25-28, 2004 (SCI-Expanded) Sürdürülebilir Kalkınma

63. Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors

Kilic B., RICHARDS M.

JOURNAL OF FOOD SCIENCE , cilt.68, sa.2, ss.686-689, 2003 (SCI-Expanded, Scopus)

64. Effect of microbial transglutammase and sodium caseinate on quality of chicken doner kebab

Kilic B.

MEAT SCIENCE , cilt.63, sa.3, ss.417-421, 2003 (SCI-Expanded, Scopus)

65. Effect of turkey meat, phosphate, sodium lactate, carrageenan, and konjac on residual nitrite in cured meats

Kilic B., CASSENS R., BORCHERT L.

JOURNAL OF FOOD SCIENCE , cilt.67, sa.1, ss.29-31, 2002 (SCI-Expanded, Scopus)

66. Influence of turkey meat on residual nitrite in cured meat products

Kilic B., CASSENS R., BORCHERT L.

JOURNAL OF FOOD PROTECTION , cilt.64, sa.2, ss.235-239, 2001 (SCI-Expanded, Scopus)

67. Penetration of substances into muscle

Kilic B., CASSENS R.

JOURNAL OF MUSCLE FOODS , cilt.9, sa.2, ss.91-100, 1998 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 38

1. The Use of Insect-based Proteins as an Alternative Protein Sources in Human Nutrition

ŞİMŞEK A., KÖKER Ö., KILIÇ B.

IVth European Conference on Science, Art Culture, 18 - 21 Nisan 2019, (Tam Metin Bildiri)

2. Et Teknolojisinde Kullanılan Isıl ve Isıl Olmayan İşleme Yöntemlerinin Avantaj ve Dezavantajları

AYDIN D., ŞİMŞEK A., KILIÇ B.

IVth European Conference on Science, Art Culture, 18 - 21 Nisan 2019, (Tam Metin Bildiri)

3. The Meat of the Future: Cultured Meat

BİLECEN ŞEN D., KILIÇ B.

IVth European Conference on Science, Art Culture, 18 - 21 Nisan 2019, (Tam Metin Bildiri)

4. 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)

5. The potential use of lactic acid bacteria as antioxidant agent in meat products

SOYUÇOK A., BAŞYİĞİT KILIÇ G., KILIÇ B.

IX International Scientific Agriculture Symposium (Agrosym), 4 - 07 Ekim 2018, (Tam Metin Bildiri)

6. Use of Edıble Films and Coatings in Meat and Meat Products

BİLECEN D., KILIÇ B.

IX International Agriculture Symposium, 4 - 07 Ekim 2018, (Tam Metin Bildiri)

7. 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)

8. Non-Thermal Applications Used in Meat Technology for Microbial Decontamination

BİLECEN D., KILIÇ B., DEMİR E., BAŞYİĞİT KILIÇ G.

2. Uluslararası Turizm ve Mikrobiyal Gıda Güvenliği Kongresi, 13 - 14 Aralık 2017, (Özet Bildiri)

9. Et Endüstrisinde Enkapsülasyon Teknolojisinin Kullanılması

SOYUÇOK A., KILIÇ B., BAŞYİĞİT KILIÇ G.

2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), 25 - 27 Ekim 2017, (Özet Bildiri)

10. Farklı Baharat ve Türevlerinin Et ve Et Ürünlerinde Antimikrobiyal ve Antioksidan Olarak Kullanımı

BİLECEN D., KILIÇ B.

2nd International Mediterranean Science and Engineering Congress (IMSEC 2017), 25 - 27 Ekim 2017, (Özet Bildiri)

11. 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)

12. 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)

13. 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)

14. Optimization of Enhanced Conjugated Linoleic Acid Production by L. plantarum AB20-961 and L. plantarum DSM2601 in Meat Model System

ÖZER C. O., KILIÇ B.

63rd International Congress of Meat Science and Technology (ICOMST2017), 13 - 18 Ağustos 2017, (Özet Bildiri)

15. Conjugated Linoleic Acid Production by L. plantarum AB20-961 and L. plantarum DSM2601 in Fermented Sausage

ÖZER C. O., KILIÇ B.

63rd International Congress of Meat Science and Technology (ICOMST2017), 13 Ağustos - 18 Mart 2017, (Özet Bildiri)

16. 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)

17. Quality characteristics of chicken wieners formulated with grapeseed oil

CENGİZ KAYNAKÇI E., KILIÇ B.

6th International Conference on Nutrition and Food Sciences (ICNFS 2017), 4 - 05 Ağustos 2017, (Özet Bildiri)

18. 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)

19. Determining the Effects of Encapsulated Polyphosphates on Quality Parameters and Oxidative Stability of Cooked Ground Beef During Storage

BİLECEN D., KILIÇ B.

The 6 th International Congress on Food Technology, 17 - 18 Mart 2017, (Özet Bildiri)

20. 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)

21. 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)

22. Effects of Replacing Animal Fat with Interesterified Palm Kernel Oil on Quality Characteristics of Hamburger Patty

TABANLI M., ÖZEN E., ÇANTA A., ÖZER C. O., KILIÇ B.

1st International Mediterranean Science and Engineering Congress, 26 - 28 Ekim 2016, (Özet Bildiri)

23. Using algae oil to improve fatty acid profile of chicken weiner sausages

CENGİZ KAYNAKÇI E., KILIÇ B.

2nd Congress on Food Structure Design, 26 - 28 Ekim 2016, (Özet Bildiri)

24. Utilization of Beta Glucan in the Processing of Sucuk

YUCA B., TOPÇU İ., YAĞCILAR AYDEMİR H., ÖZER C. O., KILIÇ B., BAŞYİĞİT KILIÇ G.

1st International Mediterranean Science and Engineering Congress, 26 - 28 Ekim 2016, (Özet Bildiri)

25. 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)

26. 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)

27. Effect of microbial transglutaminase fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

ATILGAN E., KILIÇ B.

1st Black Sea Association of Food Science and Technology Congress, 22 - 24 Eylül 2016, (Özet Bildiri)

28. Utilization of lactic acid bacteria and probiotics on meat products

ERTÜRKMEN P., BAŞYİĞİT KILIÇ G., KILIÇ B.

1st Black Sea Association of Food Science and Technology Congress, 22 - 24 Eylül 2016, (Özet Bildiri)

29. 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)

30. 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)

31. 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)

32. Determination of Microbiological Quality of Kokoreç Sold in Isparta

KILIÇ B.

The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Bucfiarest, 8 - 10 Haziran 2016, (Özet Bildiri)

33. The Evaluation of Antimicrobial Efficacy of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates on Salmonella Typhimurium Growth in Cooked Ground Beef

TENDERİS B., KILIÇ B., YALÇIN H., ŞİMŞEK A.

IVth European Conference on Science, Art Culture, 18 Nisan 2019 - 21 Nisan 2018, (Tam Metin Bildiri)

34. Improving effectiveness of polyphosphates on lipid oxidation inhibition during storage of ready to eat meat products by encapsulation technology

KILIÇ B., CLAUS J.

IV. Uluslararası Gıda AR-GE Proje Pazarı, Türkiye, 12 - 13 Mayıs 2016, (Özet Bildiri)

35. 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)

36. 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)

37. Influence of using different oil sources in quail nutrition on meatcomposition and quality parameters

GÜVEN R., KILIÇ B., ÖZER C. O.

The International Conference of the University of Agronomic Sciences and VeterinaryMedicine of Bucfiarest, 29 - 31 Mayıs 2015, (Tam Metin Bildiri)

38. Inhibition of Lipid Oxidation in Ground Turkey Breasts by Encapsulated Polyphosphates asInfluenced by Postmortem pH

CHEN D., JAMES C., KILIÇ B.

AMSA 68th Reciprocal Meat Conference, 22 - 24 Mayıs 2015, (Özet Bildiri)

Metrikler

Yayın

114

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

553

H-İndeks (WoS)

Atıf (Scopus)

573

H-İndeks (Scopus)

Atıf (Diğer Toplam)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

SDG 6: AMAÇ 6: TEMİZ SU VE SIHHİ KOŞULLAR

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

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Diğer Toplam)

Proje

Tez Danışmanlığı

Açık Erişim