| Effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat A Aksoy, S Karasu, A Akcicek, S Kayacan Foods 8 (6), 216, 2019 | 99 | 2019 |
| Gıdalarda pH Ölçümünün Önemi A Aksoy Haliç Üniversitesi Fen Bilimleri Dergisi 4 (2), 193-216, 2021 | 6 | 2021 |
| Farklı kurutma yöntemlerinin kıymanın kurutma kinetiği, mikroyapısı, reng, ve rehidrasyon oranı üzerine etkisi A Aksoy Doktora Tezi, Yıldız Teknik Üniversitesi Fen Bilimleri Enstitüsü, İstanbul, 2019 | 5 | 2019 |
| Evaluation of surface decontamination applications in some uncooked chicken meat and fresh cut vegetables A Aksoy, N Aran Graduate thesis. Istanbul Technical University Faculty of Science, 2003 | 4 | 2003 |
| Gıda endüstrisinde elektrolize su kullanımı A AKSOY Avrupa Bilim ve Teknoloji Dergisi, 254-262, 2020 | 2 | 2020 |
| Bazı Taze Sebzeler Ve Çiğ Tavuk Etinde Yüzey Dekonaminasyonu Uygulamalarının İncelenmesi A Aksoy Fen Bilimleri Enstitüsü, 2003 | 2 | 2003 |
| INVESTIGATION OF QUALITY CRITERIA DURING THE STORAGE OF VACUUM DRIED MINCED MEAT AND POWDER SOUP DEVELOPED FROM IT A Aksoy, H Pehlivanoglu RECENT ADVANCES IN ENGINEERING, SCIENCE AND CONSTRUCTION, 21-42, 2021 | 1 | 2021 |
| GIDA GÜVENLİĞİNİN GASTRONOMİ SEKTÖRÜNDE ÖNEMİ A Aksoy GASTRONOMİNİN DİSİPLİNLERARASI YOLCULUĞU, 2023 | | 2023 |
| MİKROALGLERİN GIDA ARZ GÜVENLİĞİ AÇISINDAN ÖNEMİ VE GASTRONOMİDE KULLANIMI - THE IMPORTANCE OF MICROALGAES IN FOOD SUPPLY SECURITY AND THEIR USE IN GASTRONOMY H Pehlivanoglu, A Aksoy 7th International Innovative Studies & Contemporary Scientific Research …, 2023 | | 2023 |
| DETERMINATION of SENSORY ACCEPTABILITY of FUNCTIONAL ICE CREAM PRODUCED USING WHEY PROTEIN GEL and BLUEBERRY Y Sunal, Z., Pehlivanoğlu, H., Aksoy, A., M. INTERNATIONAL RESEARCH IN ENGINEERING SCIENCES III, 2022 | | 2022 |
| THE EFFECT OF DIFFERENT DRYING METHODS ON THE VOLATILE COMPONENTS OF MEAT H Aksoy, A., Pehlivanoğlu Pragmatic Approaches to Science and Engineering Studies, 2022 | | 2022 |
| Vegetarianism And Veganism From Today's Nutrition Trends, H Aksoy, A., Pehlivanoğlu VI-Internatıonal European Conference On Interdıscıplınary Scıentıfıc Research, 2022 | | 2022 |
| Alternative Protein Sources For Sustainability SC Aksoy, A., Sümerkan 7th International New York Conference on Evolving Trends in …, 2022 | | 2022 |
| Multidisciplinary Evaluation of Street Foods A Pehlivanoğlu, H. Aksoy 7th International New York Conference on Evolving Trends In …, 2022 | | 2022 |
| ). An Overview Of Edible Insects in Terms of Gastronomy and Nutrition, Yenilebilir Böceklere Gastronomi Ve Beslenme Açısından Bir Bakış A Sümerkan, S.C., Aksoy Cukurova 9th International Scientific Researches Conference, 2022 | | 2022 |
| Evaluation of propolis in terms of functional properties A Özcan Araç F.Ö., Aksoy 7 th Asia Pacific International Modern Sciences Congress, 2022 | | 2022 |
| Gıda ve Etik A Aksoy Gıda Felsefesi, 2021 | | 2021 |
| A research of packaged food consumption habits of students at the secondary school in Istanbul A Pehlivanoğlu, H., Tuğla, M. Ş., Aksoy Research on The Axis of Engineering and Educational Sciences., 2021 | | 2021 |
| Gıda Mühendisliğinde Etik ve Gıda Sektöründe Karşılaşılan Etik Problemler H Aksoy, A., Pehlivanoğlu Euro Asia 8th. Internatıonal Congress On Applıed Sciences, Farabi Publishing …, 2021 | | 2021 |
| Meyve ve Sebzelerin Kurutulmasinda Uygulanan Modern Yöntemle A Pehlivanoğlu, H., Aksoy 4th International Nowruz Conference On Scientific Research, 2021 | | 2021 |
