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Halil Vural
Halil Vural
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
Utilization of interesterified oil blends in the production of frankfurters
EB Özvural, H Vural
Meat Science 78 (3), 211-216, 2008
1792008
Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters
H Vural, I Javidipour, OO Ozbas
Meat Science 67 (1), 65-72, 2004
1732004
Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters
EB Özvural, H Vural
Meat science 88 (1), 179-183, 2011
1582011
Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey
S Turan, A Topcu, I Karabulut, H Vural, AA Hayaloglu
Journal of agricultural and food chemistry 55 (26), 10787-10794, 2007
1252007
Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide
EE Yilmaz, EB Özvural, H Vural
The Journal of Supercritical Fluids 55 (3), 924-928, 2011
1182011
Utilization of brewer’s spent grain in the production of Frankfurters
EB Özvural, H Vural, İ Gökbulut, Ö Özboy‐Özbaş
International journal of food science & technology 44 (6), 1093-1099, 2009
832009
Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish‐type salami
I Javidipour, H Vural, ÖÖ Özbaş, A Tekin
International journal of food science & technology 40 (2), 177-185, 2005
752005
Replacement of beef fat in frankfurters by interesterified palm, cottonseed and olive oils
H Vural, I Javidipour
European Food Research and Technology 214 (6), 465-468, 2002
732002
Et ve ürünleri kalite kontrol laboratuarı uygulama kılavuzu
H Vural, A Öztan
Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları (36), Ankara, 1996
671996
A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method
IH Boyaci, RS Uysal, T Temiz, EG Shendi, RJ Yadegari, MM Rishkan, ...
European Food Research and Technology 238 (5), 845-852, 2014
662014
Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages
H Vural
European Food Research and Technology 217 (2), 100-103, 2003
662003
The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages
H Vural
Zeitschrift für Lebensmitteluntersuchung und-Forschung A 207 (5), 410-412, 1998
611998
Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend
I Karabulut, S Turan, H Vural, M Kayahan
Food Technology and Biotechnology 45 (4), 434, 2007
512007
Which is the best grape seed additive for frankfurters: extract, oil or flour?
EB Özvural, H Vural
Journal of the Science of Food and Agriculture 94 (4), 792-797, 2014
472014
New approaches to production of Turkish-type dry-cured meat product “Pastirma”: salt reduction and different drying techniques
E Hastaoglu, H Vural
Korean journal for food science of animal resources 38 (2), 224, 2018
312018
The effect of addition of hazelnut oil on some quality characteristics of Turkish fermented sausage (sucuk)
H Ilikkan, H ERCOŞKUN, H Vural, E ŞAHİN
Journal of Muscle Foods 20 (1), 117-127, 2009
302009
Effects of reaction parameters on the incorporation of caprylic acid into soybean oil for production of structured lipids
S Turan, I Karabulut, H Vural
Journal of Food Lipids 13 (3), 306-317, 2006
302006
Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids
E Eyiler Yilmaz, H Vural, R Jafarzadeh Yadigari
International Journal of Food Properties 20 (9), 1987-2002, 2017
252017
The effects of grape seed extract on quality characteristics of frankfurters
EB ÖZVURAL, H Vural
Journal of Food Processing and Preservation 36 (4), 291-297, 2012
252012
Fermente et ürünlerinde nitrosomyoglobin oluşumu ve etkileyen faktörler
H Vural, A Öztan
Gıda 17 (3), 1992
251992
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