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ahmet akköse
ahmet akköse
Verified email at atauni.edu.tr
Title
Cited by
Cited by
Year
Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
A Akköse, N Aktaş
Meat Science 80 (3), 875-878, 2008
582008
Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product
A Akköse, N Aktaş
Meat Science 96 (1), 311-314, 2014
402014
Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels
A Akköse, N Ünal, B Yalınkılıç, G Kaban, M Kaya
Asian-Australasian journal of animal sciences 30 (8), 1168, 2017
342017
Characteristics of pastırma types produced from water buffalo meat
A Akköse, G Kaban, MM Karaoğlu, K Mükerrem
Kafkas Üniversitesi Veteriner Fakültesi Dergisi 24 (2), 2018
272018
Yogurt ice cream sweetened with sucrose, stevia and honey: some quality and thermal properties.
A Arslaner, MA Salik, S Özdemir, A Akköse
Czech Journal of Food Sciences 37 (6), 2019
232019
Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations
Ş Şişik Oğraş, A Akköse, G Kaban, M Kaya
International journal of food properties 21 (1), 364-373, 2018
112018
Microbiological, physicochemical and sensorial changes during the ripening of sucuk, a traditional Turkish dry-fermented sausage: Effects of autochthonous strains, sheep tail …
A Akköse, ŞŞ Oğraş, M Kaya, G Kaban
Fermentation 9 (6), 558, 2023
92023
Effect of freezing/thawing process on salting kinetics and thermal properties of beef
A Akköse
CyTA-Journal of Food 15 (3), 418-424, 2017
92017
Glass transition of rainbow trout and its oxidation stability during storage
N Aktas, A Akkose
International Journal of Food Properties 13 (4), 800-809, 2010
92010
Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss)
A Akköse, N Aktaş
Journal of aquatic food product technology 25 (3), 344-349, 2016
52016
DETERMINATION OF GLASS TRANSITION TEMPERATURE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) AND EFFECTS OF VARIOUS …
A Akkoese, N Aktaş
Journal of food processing and preservation 33 (5), 665-675, 2009
42009
Effect of Various Biopolymers on Glass Transition Temperature of Chicken Breast Meat
A Akköse
Akademik Gıda 16 (2), 120-126, 2018
32018
Effects of animal fat replacement with almond flour on quality parameters of beef patties
M Kirkyol, A Akköse
Food Science & Nutrition 11 (11), 7091-7099, 2023
22023
Salt Diffusion in Rainbow Trout Oncorhynchus mykiss
A Akköse, N Aktaş
Akademik Gıda 10 (1), 12-16, 2012
22012
Glass transition of rainbow trout and effect of cryoprotectants on some changes
N AKTAŞ, A AKKOeSE
Journal of Food Process Engineering 34 (3), 609-622, 2011
22011
Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions
G Alak, A Kara, A Akköse, SU Gelen, ŞT Tanas, A Uçar, V Parlak, ...
Journal of the Science of Food and Agriculture 104 (3), 1511-1520, 2024
12024
Gökkuşağı Alabalığında (Oncorhynchus mykiss) Tuz Difüzyonu
A AKKÖSE, N AKTAŞ
Akademik Gıda 10 (1), 12-16, 2012
12012
Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages
P Bahrami, G Kotan Yilmaz, A Akköse, M Kaya, G Kaban
Cogent Food & Agriculture 9 (1), 2238403, 2023
2023
Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product
M Kırkyol, A Akköse
Food Science and Technology International 29 (7), 739-747, 2023
2023
Influences of vegetable oil (sun flower oil) usage on some physico-chemical features in the production of Turkey meat salami.
A Akköse, C Çelik
2016
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