| 1 |
Impact of Sodium Bicarbonate-Enriched Diet on Muscle pH and Quality of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage
Yıldırım Tuba Sultan,ÖZYURT GÜLSÜN,TOKUR BAHAR , Yayın Yeri:Journal of Limnology and Freshwater Fisheries Research , 2024
Uluslararası
Hakemli
TR DİZİN
Özgün Makale
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| 2 |
Processing and Nutritional Quality of Sea Snail (Rapana venosa Valenciennes, 1846) Meat
KORKMAZ KORAY, TOKUR BAHAR , Yayın Yeri:Food Bulletin , 2023
Uluslararası
Hakemli
Index copernicus
Derleme Makale
|
| 3 |
The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish
TOKUR BAHAR , Yayın Yeri:Journal of Food Processing and Preservation , 2022
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 4 |
Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes
POLAT ABDURAHMAN, TOKUR BAHAR, BUGA Hakan , Yayın Yeri:Ege University Faculty of Fisheries , 2022
Ulusal
Hakemli
TR DİZİN
Özgün Makale
|
| 5 |
Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology
KORKMAZ KORAY, TOKUR BAHAR , Yayın Yeri:Food Bioscience , 2022
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 6 |
Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?
TOKUR BAHAR , Yayın Yeri:International Journal of Gastronomy and Food Science , 2022
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 7 |
Investigation of the quality parameters of hydrolysates obtained from fish by\u2010products using response surface methodology
TOKUR BAHAR , Yayın Yeri:Journal of Food Processing and Preservation , 2022
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 8 |
Investigation of the quality parameters of hydrolysates obtained from fish by-products using response surface methodology
KORKMAZ KORAY, TOKUR BAHAR , Yayın Yeri:Journal of Food Processing and Preservation , 2022
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 9 |
Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)
Güvenin Demet, TOKUR BAHAR, KORKMAZ KORAY, UÇAR YILMAZ , Yayın Yeri:Acta Aquatica Turcica , 2021
Ulusal
Hakemli
TR DİZİN
Özgün Makale
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| 10 |
Enzimatik Hidroliz Yöntemi Kullanılarak Balık İşleme Atıklarından Balık Protein Hidrolizatı Üretimi
KORKMAZ KORAY, TOKUR BAHAR, UÇAR YILMAZ , Yayın Yeri:Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 2021
Ulusal
Hakemli
TR DİZİN
Derleme Makale
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| 11 |
INFLUENCE OF PACKAGING MATERIAL AND DILL LEAF ENRICHMENT ON THE FATTY ACID PROFILES OF TUNA PATE DURING REFRIGEATED STORAGE
AKSUN TÜMERKAN ELİF TUĞÇE, TOKUR BAHAR, TÜMERKAN TİMUÇİN, ÖZOĞUL FATİH , Yayın Yeri:International Journal of Natural and Engineering Sciences , 2021
Uluslararası
Hakemli
Zoological Record (Web of Science Group),Index Copernicus International (ICI),Academic research indeks
Özgün Makale
|
| 12 |
Seafood associated human pathogenic non-enveloped viruses
TOKUR BAHAR, KORKMAZ KORAY , Yayın Yeri:Ege Journal of Fisheries and Aquatic Sciences , 2021
Uluslararası
Hakemli
Emerging Sources Citation Index (ESCI)
Derleme Makale
|
| 13 |
The evaluation of Avian Influenza and Coronavirus as Human Pathogenic Enveloped Viruses for Possible Health Risk in Seafood: A Review
TOKUR BAHAR, KORKMAZ KORAY , Yayın Yeri:Journal of Anatolian Environmental and Animal Sciences , 2021
Ulusal
Hakemli
TR DİZİN
Derleme Makale
|
| 14 |
Tetrodotoxin binding protein in the marine puffer fish
TOKUR BAHAR, KORKMAZ KORAY , Yayın Yeri:Iskenderun Technical University , 2021
Uluslararası
Hakemli
Cab abstract, DOAJ, DOI, Turkish JournalPark Academic
Özgün Makale
|
| 15 |
Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying
TOKUR BAHAR, KORKMAZ KORAY, UÇAR YILMAZ , Yayın Yeri:International Journal of Gastronomy and Food Science , 2021
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 16 |
Computational modeling of axial rotation for the evolution of temperature in horizontal toroidal cans under pasteurization conditions
ERDOĞDU FERRUH, Topçam Hüseyin, ALTIN OZAN, KARATAŞ OZAN, Sarghini Fabrizio, TOKUR BAHAR, TUTAR MUSTAFA , Yayın Yeri:Food and Bioproducts Processing , 2021
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 17 |
Investigatıon of Lipid and Sensory Quality Parameters During Frozen Storage of Ready to Cook Marinated Atlantic Bonito (Sarda Sarda)
Saygun Filiz, TOKUR BAHAR , Yayın Yeri:Journal of Anatolian Environmental and Animal Sciences , 2021
Ulusal
Hakemli
TR DİZİN
Özgün Makale
|
| 18 |
Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying
TOKUR BAHAR, KORKMAZ KORAY, UÇAR YILMAZ , Yayın Yeri:International Journal of Gastronomy and Food Science , 2021
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 19 |
Fatty acid composition of tench (Tinca tinca L., 1758): A seasonal differentiation
POLAT ABDURAHMAN,Kandemir Seval,TOKUR BAHAR,ÖZYURT GÜLSÜN , Yayın Yeri:IRANIAN JOURNAL OF FISHERIES SCIENCES , 2020
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 20 |
EFFECT OF DIFFERENT TIME AND TEMPERATURE ON FATTY ACID COMPOSITION OF TROUT WASTE HYDROLYZED BY ALKALI PROTEASE ENZYME
KORKMAZ KORAY, TOKUR BAHAR , Yayın Yeri:Türk Denizcilik ve Deniz Bilimleri Dergisi , 2020
Uluslararası
Hakemli
Su Ürünleri
Özgün Makale
|
| 21 |
Proximate Composition of Three Different Fish (Trout, Anchovy and Whiting) WasteDuring Catching Season
KORKMAZ KORAY,TOKUR BAHAR , Yayın Yeri:Turkish Journal of Maritime and Marine Sciences , 2019
Ulusal
Hakemli
TR DİZİN
Özgün Makale
|
| 22 |
The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil
TOKUR BAHAR,AKSUN TÜMERKAN ELİF TUĞÇE , Yayın Yeri:Ege Journal of Fisheries and Aquatic Sciences , 2018
Uluslararası
Hakemli
TR DİZİN
Özgün Makale
|
| 23 |
ELECTROPHORETIC PATTERNS OF LIVER AND MUSCLE PROTEINS OF YELLOWSPOTTED PUFFER, TORQUIGENER FLAVIMACULOSUS HARDY & RANDALL, 1983
TOKUR BAHAR, KORKMAZ KORAY , Yayın Yeri:Natural and Engineering Sciences , 2017
Uluslararası
Hakemli
EBSCOhost, Cab, DOAJ, Agris, Doi,
Özgün Makale
|
| 24 |
The Effects of Rosemary Extract on Protein Quality of Cooked Gilthead Sea Bream Sparus aurata During Frozen Storage 18 oC
KARAKAYA BAHAR,ÖZYURT GÜLSÜN , Yayın Yeri:J. Anim. Vet. Adv, , 2016
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 25 |
Functional Physicochemical and Nutritional Properties of Protein from Klunzinger s Ponyfish Extracted by the pH Shifting Method
ÖZYURT GÜLSÜN, ŞİMŞEK AYŞE, KARAKAYA BAHAR, AKSUN ELİF TUĞÇE, ÖMER FARUK YEŞİLSU , Yayın Yeri:Journal of Food Processing and Preservation , 2015
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 26 |
Functional Physicochemical and Nutritional Properties of Protein from Klunzinger s Ponyfish Extracted by the pH Shifting Method
ÖZYURT GÜLSÜN,ŞİMŞEK AYŞE,KARAKAYA BAHAR,AKSUN ELİF TUĞÇE,YEŞİLSU AHMET FARUK , Yayın Yeri:Journal of Food Processing and Preservation , 2015
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 27 |
The effect of whey protein isolate coating enriched with thyme essential oils on trout quality at refrigerated storage 4 2 oC
KARAKAYA BAHAR,FİLİZ SERT,AKSUN ELİF TUĞÇE,ÖZOĞUL FATİH , Yayın Yeri:J. Aqua. Food Product Techn , 2015
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 28 |
Functional Physicochemical and Nutritional Properties of Protein from Klunzinger s Ponyfish Extracted by the pH Shifting Method
ÖZYURT GÜLSÜN,ŞİMŞEK AYŞE,KARAKAYA BAHAR,AKSUN ELİF TUĞÇE,YEŞİLSU AHMET FARUK , Yayın Yeri:Journal of Food Processing and Preservation. , 2015
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 29 |
Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage
AKSUN ELİF TUĞÇE, KARAKAYA BAHAR , Yayın Yeri:E.U. Journal of Fisheries & Aquatic Sciences , 2014
Uluslararası
Hakemli
ASFA, THOMSON REUTERS, TUBITAK ULKABİM
Özgün Makale
|
| 30 |
The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)
KARAKAYA BAHAR,AKSUN ELİF TUĞÇE , Yayın Yeri:J. Aqua. Food Product Techn. , 2012
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 31 |
Changes in biochemical sensory and microbiological quality indices of common Sole Solea solea from the Mediterranean Sea during ice storage
ÖZOĞUL YEŞİM,BOĞA ESMERAY,KARAKAYA BAHAR,ÖZOĞUL FATİH , Yayın Yeri:Turkish Journal of Fisheries and Aquatic Science , 2011
Ulusal
Hakemli
SCI-Expanded
Özgün Makale
|
| 32 |
Changes in Biochemical Sensory and Microbiological Quality Indices ofCommon Sole Solea solea from the Mediterranean Sea During Ice Storage
ÖZOĞUL YEŞİM,BOĞA KÜLEY ESMERAY,KARAKAYA BAHAR,ÖZOĞUL FATİH , Yayın Yeri:TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , 2011
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 33 |
Myofibrillar and sarcoplasmic protein oxidation and degradation of thin lipped grey mullet Liza ramada during refrigerated storage 4 0C
KARAKAYA BAHAR,POLAT ABDURAHMAN , Yayın Yeri:J. Muscle Foods , 2010
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 34 |
Fatty acid composition of red mullet Mullus barbatus A seasonal differentiation
POLAT ABDURAHMAN,KUZU SOLMAZ,ÖZYURT GÜLSÜN,KARAKAYA BAHAR , Yayın Yeri:J. Muscle Foods , 2009
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 35 |
Fatty Acid Composition of Red Mullet Mullus barbatus A Seasonal Differentiation
POLAT ABDURAHMAN,Kuzu Solmaz,ÖZYURT GÜLSÜN,KARAKAYA BAHAR , Yayın Yeri:JOURNAL OF MUSCLE FOODS , 2009
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 36 |
Dondurulmuş Balıklarda Farklı Çözündürme Şekillerinin Protein Kalitesine Olan Etkileri
KARAKAYA BAHAR,SEVAL KANDEMİR , Yayın Yeri:Journal of FisheriesSciences.com , 2008
Ulusal
Hakemli
FSTA, CABDIRECT, GOOGLESCHOLAR,DOAJ
Özgün Makale
|
| 37 |
Nutritional composition of frog Rana esculanta waste meal
KARAKAYA BAHAR,REYHAN DEVRİM GÜRBÜZ,ÖZYURT GÜLSÜN , Yayın Yeri:Bioresource Technology , 2008
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 38 |
Nutritional composition of frog Rana esculanta waste meal
KARAKAYA BAHAR,Gürbüz Devrim,ÖZYURT GÜLSÜN , Yayın Yeri:Bioresource Technology , 2008
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 39 |
The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)
TOKUR BAHAR , Yayın Yeri:International Journal of Food Science & Technology , 2007
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 40 |
The effects of fenton type (Fe 2/H2O2) oxidation system on lipid and protein oxidation of grey mullet (Mugil cephalus).
TOKUR BAHAR,KORKMAZ KORAY , Yayın Yeri:Journal of FisheriesSciences , 2007
Uluslararası
Hakemli
SU ÜRÜNLERİ
Özgün Makale
|
| 41 |
Chemical and Sensory changes Quality of Frozen 18 OC Wild Sea Bass Dicentrarchus labrax Captured in Different Fishing Seasons
ÖZYURT GÜLSÜN,POLAT ABDURAHMAN,KARAKAYA BAHAR , Yayın Yeri:Int. J. Food Sci. and Tech , 2007
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 42 |
The Effects of Iron Catalyzed Oxidation System on Lipids and Proteins of Dark Muscle Fish
KARAKAYA BAHAR,KORKMAZ KORAY , Yayın Yeri:Food Chemistry , 2007
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 43 |
The Effect of Different Cooking Methods on Proximate Composition and Lipid Quality of Rainbow Trout Oncorhynchus mykiss
KARAKAYA BAHAR , Yayın Yeri:Int. J. Food Sci. and Tech , 2007
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 44 |
Chemical and sensory changes in frozen 18 C wild sea bass Dicentrarchus labrax captured at different fishing seasons
ÖZYURT GÜLSÜN,POLAT ABDURAHMAN,KARAKAYA BAHAR , Yayın Yeri:International Journal of Food Science & Technology , 2007
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 45 |
Chemical and sensory quality changes of fish fingers made from mirror carp Cyprinus carpio L 1758 during frozen storage 18 C
KARAKAYA BAHAR,ESİN ATICI,ÖZKÜTÜK ALİ SERHAT,ÖZYURT GÜLSÜN,ÖZYURT CANER ENVER , Yayın Yeri:Food Chemistry , 2006
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 46 |
Comparison of Two Thiobarbituric Acid TBA Method for Monitoring Lipid Oxidation in Fish
KARAKAYA BAHAR,KORKMAZ KORAY,AYAS DENİZ , Yayın Yeri:Ege Üniversitesi Su ürünleri Fak. Dergisi , 2006
Ulusal
Hakemli
ASFA, THOMSON REUTERS, ULAKBİM, GOOGLE
Özgün Makale
|
| 47 |
The Quality Changes of Trout Oncorhynchus mykiss W 1792 Fillets with Vegetable Topping during Frozen Storage 18 oC
KARAKAYA BAHAR,ÇAKLI ŞÜKRAN,POLAT ABDURAHMAN , Yayın Yeri:E.U. Journal of Fisheries & Aquatic Sciences , 2006
Ulusal
Hakemli
ASFA, THOMSON REUTERS, ULAKBİM, GOOGLE
Özgün Makale
|
| 48 |
Chemical and sensory quality changes of fish fingers made from mirror carp Cyprinus carpio L 1758 during frozen storage 18 C
KARAKAYA BAHAR,ÖZKÜTÜK ALİ SERHAT,ÖZYURT GÜLSÜN,ÖZYURT CANER ENVER,Atıcı Esin , Yayın Yeri:FOOD CHEMISTRY , 2006
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 49 |
Chemical And Sensory Quality Changes Of Fish Fingers Made From Mirror Carp Cyprinus Carpio L 1758 During Frozen Storage 18 C
KARAKAYA BAHAR,ÖZKÜTÜK ALİ SERHAT,ESİN ATICI,ÖZYURT GÜLSÜN,ÖZYURT CANER ENVER , Yayın Yeri:FOOD CHEMISTRY , 2006
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
|
| 50 |
Changes in the quality of fishburger produced from Tilapia Oreochromis niloticus during frozen storage 18 C
TOKUR BAHAR,POLAT ABDURAHMAN,ÖZYURT GÜLSÜN,ÖZKÜTÜK ALİ SERHAT , Yayın Yeri:European Food Research and Technology , 2004
Uluslararası
Hakemli
SSCI
Özgün Makale
|
| 51 |
Changes in the Quality of Fishburger Produced from Tilapia Oreochromis niloticus During Frozen Storage 18 C
KARAKAYA BAHAR,POLAT ABDURAHMAN,ÖZYURT GÜLSÜN,ÖZKÜTÜK ALİ SERHAT , Yayın Yeri:EUROPEAN FOOD RESEARCH AND TECHNOLOGY , 2004
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
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| 52 |
No-Frost Koşullarda Depolanan Sardalya Balıklarının (Sardina pilchardus (Walbaum, 1792)) Fiziksel, Kimyasal ve Duyusal Değerlendirilmesi
ÇAKLI ŞÜKRAN, TOKUR BAHAR, ÇELİK UFUK, TAŞKAYA LATİF , Yayın Yeri:Ege Journal of Fisheries and Aquatic Sciences , 2003
Ulusal
Hakemli
TR DİZİN
Özgün Makale
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| 53 |
No frost koşullarda depolanan sardalya balıklarının Sardina pilchardus L 1758 fiziksel kimyasal ve duyusal değerlendirilmesi
ÇAKLI ŞÜKRAN,KARAKAYA BAHAR,ÇELİK UFUK,TAŞKAYA LATİF , Yayın Yeri:Ege Journal of Fisheries and Aquatic Sciences , 2003
Ulusal
Hakemli
thomson reuters
Özgün Makale
|
| 54 |
The effects of defatted soybean meal (SBM) as partial replacement for fish meal on the growth and chemical composition of tilapia (Oreochromis niloticus niloticus L., 1758)
TOKUR BAHAR, POLAT ABDURAHMAN , Yayın Yeri:Ege Üniversitesi Su Ürünleri Dergisi , 2000
Ulusal
Hakemli
TR DİZİN
Özgün Makale
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