Arş. Gör. Dr. İsmail Yüksel GENÇ

Yayın Ağı

Makaleler 10

1. Development of Shelf Life Prediction Model in Rainbow Trout Stored at Different Temperatures

GENÇ İ. Y., DİLER A.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.28, ss.1027-1036, 2019 (SCI-Expanded, Scopus)

2. Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions

Bolat Y., Genc I. Y., Tunca Y., Demirayak M.

FOOD SCIENCE AND TECHNOLOGY , cilt.39, ss.159-165, 2019 (SCI-Expanded, Scopus)

3. A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Diler A., Genc I. Y.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.21, sa.1, ss.857-866, 2018 (SCI-Expanded, Scopus)

4. Matematiksel Modelleme ve Su Ürünlerinde Kullanılan Raf Ömrü Tahmin Modelleri

GENÇ İ. Y., DİLER A.

Yalvaç Akademi Dergisi , cilt.2, sa.1, ss.13-18, 2017 (Hakemli Dergi)

5. Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

Diler I., Genc I. Y., Diler A.

JOURNAL OF FOOD QUALITY , 2017 (SCI-Expanded, Scopus)

6. Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 +/- 1 degrees C

Bilgin S., Izci L., Gunlu A., DIKEN G., Genc I. Y.

FOOD SCIENCE AND TECHNOLOGY , cilt.36, sa.2, ss.344-350, 2016 (SCI-Expanded, Scopus)

7. Quality Changes of Anchovy (Engraulis encrasicolus) Doner During Cold Storage

Izci L., Bilgin S., Gunlu A., CETINKAYA S., Diler A., Genc I. Y., et al.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI , cilt.22, sa.3, ss.360-369, 2016 (SCI-Expanded, Scopus, TRDizin)

8. Effects of different thawing methods on the quality of meagre fillets

Genc I. Y., ESTEVES E., ANIBAL J., Diler A.

ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.62, sa.2, ss.153-159, 2015 (SCI-Expanded, Scopus, TRDizin)

9. Alternative seafood preservation technologies: ionizing radiation and high pressure processing

Erkan N., GUNLU A., GENÇ İ. Y.

Journal of FisheriesScience.com , cilt.8, sa.3, ss.237-250, 2014 (Hakemli Dergi)

10. Effects of chilled storage on quality of vacuum packed meagre fillets

Genc I. Y., ESTEVES E., ANIBAL J., Diler A.

JOURNAL OF FOOD ENGINEERING , cilt.115, sa.4, ss.486-494, 2013 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 6

1. Effects of modified atmosphere packaging MAP on the quality of rainbow trout

DİLER A., GENÇ İ. Y., Öksüz A.

3th International Congress on food Properties, Sharjah, Birleşik Arap Emirlikleri, 22 - 24 Ocak 2018, ss.58, (Özet Bildiri)

2. K value: As a quality determination index for fresh fish

GENÇ İ. Y., DİLER A., Öksüz A.

3th International Congress on food Properties, Sharjah, Birleşik Arap Emirlikleri, 22 - 24 Ocak 2018, ss.56, (Özet Bildiri)

3. Suggested Processıng Methods For Lowerıng The Rısk Of Intoxıcatıon By Tetradotoxın (Ttx) In Puffer Fıshes

DİLER A., GENÇ İ. Y.

International Symposium on Puffer Fish, Muğla, Türkiye, 13 - 14 Ekim 2017, ss.58, (Tam Metin Bildiri)

4. Antimicrobial Effects of Sage, Thyme and Rosemary on the Sous Vide Cooked Rainbow Trout

CETINKAYA S., GENÇ İ. Y.

1st International Symposium on Limnology and Freshwater Fisheries, Isparta, Türkiye, 4 - 10 Ekim 2017, ss.222, (Tam Metin Bildiri)

5. Development of A Software to Determine the Shelf Life of Rainbow Trout (Oncorhynchus Mykiss) Under Different Temperatures

GENÇ İ. Y., ÇOLAK R., YİĞİT T., DİLER A.

3th International Conference on Engineering and Natural Science, Budapeşte, Macaristan, 3 - 07 Mayıs 2017, ss.571, (Özet Bildiri)

6. Su Ürünlerinde Muhtemel Risk Faktörleri

DİLER A., DİLER İ., GENÇ İ. Y.

2nd International Halal and Healthy Food Congress, Konya, Türkiye, 7 - 11 Kasım 2013, ss.312-319, (Özet Bildiri)

Kitaplar 1

1. Handbook of Seafood: Quality and Safety Maintenance and Applications

GENÇ İ. Y., ESTEVES E., DİLER A.

NOVA Science Publishers Inc. , New York, 2016

Metrikler

Arş. Gör. Dr. İsmail Yüksel GENÇ

Yayınlar & Eserler

1. Development of Shelf Life Prediction Model in Rainbow Trout Stored at Different Temperatures

2. Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions

3. A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

4. Matematiksel Modelleme ve Su Ürünlerinde Kullanılan Raf Ömrü Tahmin Modelleri

5. Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus)

6. Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 +/- 1 degrees C

7. Quality Changes of Anchovy (Engraulis encrasicolus) Doner During Cold Storage

8. Effects of different thawing methods on the quality of meagre fillets

9. Alternative seafood preservation technologies: ionizing radiation and high pressure processing

10. Effects of chilled storage on quality of vacuum packed meagre fillets

1. Effects of modified atmosphere packaging MAP on the quality of rainbow trout

2. K value: As a quality determination index for fresh fish

3. Suggested Processıng Methods For Lowerıng The Rısk Of Intoxıcatıon By Tetradotoxın (Ttx) In Puffer Fıshes

4. Antimicrobial Effects of Sage, Thyme and Rosemary on the Sous Vide Cooked Rainbow Trout

5. Development of A Software to Determine the Shelf Life of Rainbow Trout (Oncorhynchus Mykiss) Under Different Temperatures

6. Su Ürünlerinde Muhtemel Risk Faktörleri

1. Handbook of Seafood: Quality and Safety Maintenance and Applications

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

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