Harun AKSU
Harun AKSU
İstanbul Üniversitesi-Cerrahpaşa
Verified email at istanbul.edu.tr
Title
Cited by
Cited by
Year
Sensory, chemical and microbiological assessment of farm‐raised European sea bass (Dicentrarchus labrax) stored in melting ice
VR Kyrana, VP Lougovois
International Journal of food science & technology 37 (3), 319-328, 2002
2432002
Mycotoxin levels and incidence of mould in Turkish rice
A Aydin, H Aksu, U Gunsen
Environmental Monitoring and Assessment 178 (1), 271-280, 2011
792011
Comparison of Halal slaughter with captive bolt stunning and neck cutting in cattle: exsangulnation and quality parameters
MH Anil, T Yesildere, H Aksu, E Matur, JL McKinstry, HR Weaver, ...
ANIMAL WELFARE-POTTERS BAR THEN WHEATHAMPSTEAD- 15 (4), 325, 2006
792006
Farklı asit-tuz konsantrasyonlarıyla hamsi marinatı üretimi esnasında oluşan bazı değişiklikler ve raf ömrünün belirlenmesi
H Aksu, N Erkan, H Çolak, C Varlik, N Gökoğlu, M Ugur
Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 8 (1), 83-87, 1997
58*1997
Comparison of religious slaughter of sheep with methods that include pre-slaughter stunning, and the lack of differences in exsanguination
MH Anil, HA TYesildere, E Matur, J McKinstry, O Erdogan, S Hughest, ...
Animal Welfare 13, 387-392, 2004
522004
Baharatın çeşitli mikroorganizmalar üzerine etkileri
Y Üner, H Aksu, Ö Ergün
İstanbul üniversitesi veteriner fakültesi dergisi 26 (1), 1-10, 2000
312000
The effect of nisin and bovine lactoferrin on the microbiological quality of turkish‐style meatball (TEKIRDAĞ KÖFTE)
H Colak, H Hampikyan, EB Bingol, H Aksu
Journal of Food Safety 28 (3), 355-375, 2008
302008
Some microbiological characteristics of herbed cheeses
EM Erkan, G Ciftcioglu, A Vural, H Aksu
Journal of food quality 30 (2), 228-236, 2007
222007
Low‐dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)
A Vural, H Aksu, ME Erkan
International journal of food science & technology 41 (9), 1105-1107, 2006
222006
Escherichia coli 0157: H 7'nin hayvansal kökenli çeşitli gıda maddelerinde varlığı
H AKSU, Ö ÖZGEN ARUN, ALİ AYDIN, M UĞUR
Pendik Veteriner Mikrobiyoloji Dergisi 30 (2), 77-81, 1999
221999
Deri ve plastik bidonlar içinde satışa sunulan tulum peynirlerinin duyusal, kimyasal ve mikrobiyolojik özellikleri
K Bostan, M Uğur, H Aksu
Pendik Hayv. Hast. Merk. Araşt. Enst. Derg 23 (1), 75-83, 1992
221992
Disinfection of eggshells contaminated with Salmonella enteritidis
H Aksu, K BOSTAN, A AYDIN, M YILDIRIM, O Keles
nation 14, 21, 2006
142006
Evaluation of microbiological risks in drinking water
H Aksu, A Vural
Tesisat 98, 120-131, 2004
142004
Presence of Bacillus cereus in packaged some spices and herbs sold in Istanbul
H Aksu, K Bostan, O Ergün
Pakistan Journal of Biological Sciences 3 (5), 710-712, 2000
142000
Gıdalarda biyojen aminlerin varlığı ve amin oluşumunu etkileyen faktörler
H Çolak, H Aksu
Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 13 (1-2), 35-40, 2002
132002
İstanbul’da tüketime sunulan bazı hazır yemeklerin mikrobiyolojik kalitesi üzerine araştırmalar
H Aksu
V. Ulusal Halk Sağlığı Kongresi, 12-16, 1996
131996
Evaluation of sous-vide technology in gastronomy
S Yıkmış, H Aksu, BG Çöl, İL Demirçakmak
Skyfox Publishing Group, 2018
112018
Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods
F Aksu, S SANDIKÇI ALTUNATMAZ, G Issa, S ÖZMEN TOGAY, H Aksu
Food Science and Technology 36 (4), 730-736, 2016
112016
Diyarbakır bölgesinde üretilen örgü peynirlerin mikrobiyolojik ve kimyasal kalitesi üzerine bir araştırma
H Aksu, H Çolak, A Vural
Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi 10 (1), 8-11, 1999
111999
Hygienic properties of food handlers and equipment in food production and sales units
A Aydin, H Aksu, OO Arun
Medycyna Wet 63 (9), 1067-70, 2007
102007
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