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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
ULAKBIM (Turkish National Academic Network and Information Center)
Özgün Makale
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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
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3 |
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
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4 |
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
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5 |
Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage
KARAKAYA BAHAR,AKSUN ELİF TUĞÇE , Yayın Yeri:E.U. Journal of Fisheries & Aquatic Sciences , 2014
Ulusal
Hakemli
ASFA, THOMSON REUTERS, ULKABİM, GOOGLE
Özgün Makale
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The effect of different type of fibers wheat citrus and carrot fiber on protein quality of crab leg analog paste and gel made from Alaska pollack Theragra chalcogramma
KARAKAYA BAHAR,AKSUN ELİF TUĞÇE , Yayın Yeri:J. Aqua. Food Product Techn. , 2012
Uluslararası
Hakemli
SCI-Expanded
Özgün Makale
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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
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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
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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
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10 |
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
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11 |
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
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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
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13 |
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
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14 |
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
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15 |
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
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16 |
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
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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
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18 |
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
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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
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