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YASEMİN ÇELEBİ
YASEMİN ÇELEBİ
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Alıntı yapanlar
Alıntı yapanlar
Yıl
Poly (lactic acid) films in food packaging systems
AT Öz, Ö Süfer, Y Çelebi Sezer
Food Science and Nutrition Technology 2 (4), 1-5, 2017
542017
Detection of seagull meat in meat mixtures using real-time PCR analysis
Z Kesmen, Y Celebi, A Güllüce, H Yetim
Food Control 34 (1), 47-49, 2013
382013
Hydrogen-rich water can reduce the formation of biogenic amines in butter
M Bulut, YÇ Sezer, MM Ceylan, D Alwazeer, M Koyuncu
Food Chemistry 384, 132613, 2022
322022
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer
H Demir, S Çelik, YÇ Sezer
Food Science and Technology International 28 (4), 340-352, 2022
302022
The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel
YÇ Sezer, M Bulut, G Boran, D Alwazeer
Journal of Food Composition and Analysis 112, 104688, 2022
282022
Extraction of phenolic compounds from oven and microwave dried mushrooms (Agaricus bisporus and Pleurotus ostreatus) by using methanol, ethanol and aceton as solvents
YÇ Sezer, Ö Süfer, G Sezer
Indian J. Pharm. Educ. Res 51 (3), S393-S397, 2017
212017
Hydrogen-rich water can restrict the formation of biogenic amines in red beet pickles
D Alwazeer, M Bulut, Y Çelebi
Fermentation 8 (12), 741, 2022
92022
Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film
Y Çelebi Sezer, H Bozkurt
Acta Alimentaria 48 (1), 1-8, 2019
82019
Et ve et ürünlerinin üretimi ve saklanmasında antimikrobiyal ambalajlama sistemlerinin kullanımı
YÇ Sezer, H Bozkurt
Food and Health 7 (2), 150-163, 2021
62021
Use of antimicrobial packaging systems in the production and storage of meat and meat products.
YÇ Sezer, H Bozkurt
32021
Effects of different temperatures on the quality characteristics of turkey sausage and changes during storage time
YÇ Sezer
Journal of the Hellenic Veterinary Medical Society 73 (3), 4433-4440, 2022
22022
Kayseri Piyasasında Satışa Sunulan Endüstriyel Tip Fermente, Kasap ve Isıl İşlem Görmüş Sucukların Biyojen Amin Miktarlarının Belirlenmesi
YÇ Sezer
Avrupa Bilim ve Teknoloji Dergisi, 43-51, 2021
22021
Determination of the potential use of some lactic acid bacteria isolated from fermented sausage as starter culture
Y Sezer Çelebi
Master Thesis, 2012
22012
Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage
Y Çelebi, E Kavrut, M Bulut, Y Çetintaş, A Tekin, AA Hayaloğlu, ...
Food Chemistry 448, 139185, 2024
12024
Applications of Electrolyzed Water in the Food Industry: A Comprehensive Review of its Effects on Food Texture
S Adal, BD Kıyak, GÇ Koç, Ö Süfer, AÖ Karabacak, Nİ Çınkır, Y Çelebi, ...
Future Foods, 100369, 2024
12024
"Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts
Y Çelebi̇
Journal of Food Quality 2024 (11), 2024
12024
Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review
Y Çelebi, GÇ Koç, Ö Süfer, Y Tekgül barut, S Şahin Ercan, AN Yüksel, ...
Ozone: Science & Engineering, 1-25, 2024
12024
Effects of new casings on quality of sucuks: nisin or potassium sorbate incorporated into polyethylene improve the safety of heat treated sausages.
YC Sezer, H Bozkurt
12021
Impacts of Morchella conica powder on quality properties of sucuk: investigations on changes during fermentation and storage.
YÇ Sezer
12021
Advanced technologies for the collagen extraction from food waste–A review on recent progress
BD Kıyak, Nİ Çınkır, Y Çelebi, SD Malçok, GÇ Koç, S Adal, AN Yüksel, ...
Microchemical Journal, 110404, 2024
2024
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