| Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet M Bıyıklı, A Akoğlu, Ş Kurhan, İT Akoğlu International Journal of Gastronomy and Food Science 20, 100204, 2020 | 65 | 2020 |
| Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12ºC IT Akoğlu, M Bıyıklı, A Akoğlu, Ş Kurhan Brazilian Journal of Poultry Science 20, 01-08, 2018 | 26 | 2018 |
| The effects of tumbling and sodium tripolyphosphate on the proteins of döner E Demirok, N Kolsarıcı, İT Akoğlu, E Özden Meat science 89 (2), 154-159, 2011 | 21 | 2011 |
| Introducing a traditional dairy product Keș: chemical, microbiological, and sensorial properties and fatty acid composition. İ Çakır, H Coșkun, İT Akoğlu, MF İșleyen, M Kıralan, A Bayrak Journal of food, agriculture & environment 7 (3/4), 116-119, 2009 | 19 | 2009 |
| Effect of frozen storage on alterations in lipids of mechanically deboned chicken meats. N Kolsarıcı, K Candoğan, İT Akoğlu | 18 | 2010 |
| Effect of bacterial cellulose as a fat replacer on some quality characteristics of fat reduced sucuk. A Akoğlu, İ Çakır, İT Akoğlu, AG Karahan, ML Çakmakçı | 10 | 2015 |
| Modern Catering Sistemi: Cook-Chill ÖU Çopur, CE Tamer | 6 | 2015 |
| Some chemical, physical and microbiological characteristics of mechanically deboned chicken meats produced from breast frame, neck or back K Candoğan, N Kolsarıcı, İ Akoğlu, Ü Üzümcüoğlu, A Tekin Proc. XV Europ. Sym., Quality of Poultry Meat, 367-372, 2001 | 6 | 2001 |
| Konjuge linoleik asidin (KLA) mikroenkapsülasyonu ve kaplamalı tavuk eti ürünlerinin KLA ile zenginleştirilmesi İT Akoğlu Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı …, 2012 | 5 | 2012 |
| The effects of vacuum tumbling combined with sodium tripolyphosphate on lipolytic and oxidative changes in beef döner. ED Soncu, N Kolsarıcı, İT Akoğlu, G Bektaș | 4 | 2014 |
| BILDIRCIN NUGGET ÜRETİMİ VE DEPOLAMA STABİLİTESİNİN BELİRLENMESİ A AKOĞLU, L GÜLÜM, İT AKOĞLU Gıda 44 (6), 954-968, 2019 | 1 | 2019 |
| Mekanik Ayrılmış Tavuk Etlerinde Donmuş Depolamanın Lipitlerdeki Değişime Etkisi (İngilizce) N KOLSARICI, K Candoğan, İT Akoğlu Gıda 35 (6), 403-410, 2010 | 1 | 2010 |
| BILDIRCIN NUGGET ÜRETİMİ VE DEPOLAMA STABİLİTESİNİN BELİRLENMESİ. L Gülüm, İT Akoğlu, A Akoğlu GIDA/The Journal of FOOD 44 (6), 2019 | | 2019 |
| Quail meat nugget production and determination of storage stability. L Gülüm, İT Akoğlu, A Akoğlu | | 2019 |
| YAĞI AZALTILMIŞ SUCUĞUN BAZI KALİTE ÖZELLİKLERİ ÜZERİNE YAĞ İKAME MADDESİ OLARAK KULLANILAN BAKTERİYEL SELÜLOZUN ETKİSİ A Akoğlu, İ ÇAKIR, İT Akoğlu, AG Karahan, ML ÇAKMAKÇI Gıda 40 (3), 133-140, 2015 | | 2015 |
| Microencapsulation technology and its application in the poultry industry [Conference poster]. İT Akoğlu, N Kolsarıcı | | 2011 |
| Mekanik olarak kemikleri ayrılmış tavuk etlerinde depolama süresinin lipid oksidasyonuna etkisi İT Akoğlu Fen Bilimleri Enstitüsü, 0 | | |
| International Journal of Gastronomy and Food Science M Bıyıklı, A Akoğlu, Ş Kurhan, İT Akoğlu | | |
