Takip et
Gökhan Boran
Gökhan Boran
yyu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Collagen and gelatin
D Liu, M Nikoo, G Boran, P Zhou, JM Regenstein
Annual review of food science and technology 6 (1), 527-557, 2015
5472015
Changes in the quality of fish oils due to storage temperature and time
G Boran, H Karaçam, M Boran
Food chemistry 98 (4), 693-698, 2006
2882006
Fish gelatin
G Boran, JM Regenstein
Advances in food and nutrition research 60, 119-143, 2010
1842010
Seasonal changes in proximate composition of some fish species from the Black Sea
G Boran, H Karaçam
Turkish Journal of Fisheries and Aquatic Sciences 11 (1), 2011
1592011
Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources
G Boran, SJ Mulvaney, JM Regenstein
Journal of food science 75 (8), E565-E571, 2010
1142010
Optimization of gelatin extraction from silver carp skin
G Boran, JM Regenstein
Journal of food science 74 (8), E432-E441, 2009
1012009
Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins
ETA Tümerkan, Ü Cansu, G Boran, J Mac Regenstein, F Özoğul
Food Chemistry 287, 273-279, 2019
932019
Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants
A Baştürk, MM Ceylan, M Çavuş, G Boran, I Javidipour
Lwt 89, 358-364, 2018
742018
Bir Gida Katkisi Olarak Jelatin: Yapisi, Özellikleri, Üretimi, Kullanimi ve Kalitesi
G Boran
Gıda 36 (2), 97-104, 2011
642011
Effects of Carboxyl Methyl Cellulose and Edible Cow Gelatin on Physico-chemical, Textural and Sensory Properties of Yoghurt.
S Andiç, G Boran, Y Tunçtürk
International Journal of Agriculture & Biology 15 (2), 2013
532013
Storage properties of refrigerated whiting mince after mincing by three different methods
S Köse, M Boran, G Boran
Food chemistry 99 (1), 129-135, 2006
532006
Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels
G Boran, HT Lawless, JM Regenstein
Journal of Food Science 75 (9), S469-S476, 2010
362010
Seasonal changes in proximate composition of anchovy and storage stability of anchovy oil
G Boran, M Boran, H KaraCAm
Journal of Food Quality 31 (4), 503-513, 2008
362008
Optimization of a multi-step procedure for isolation of chicken bone collagen
Ü Cansu, G Boran
Korean Journal for Food Science of Animal Resources 35 (4), 431, 2015
322015
The effect of mincing method on the quality of refrigerated whiting burgers
S Köse, MO Balaban, M Boran, G Boran
International journal of food science & technology 44 (8), 1649-1660, 2009
312009
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
Changes in volatile compounds of cheese
S Andiç, Y Tunçtürk, G Boran
Processing and impact on active components in food, 231-239, 2015
212015
Milk proteins: Functionality and use in food industry
S Andiç, G Boran
Functional polymers in food science: From Technology to Biology, 159-180, 2015
182015
Synthesis and characterization of 2‐hydroxyethylmethacrylate/2‐(3‐indol‐yl)ethylmethacrylamide‐based novel hydrogels as drug carrier with in vitro antibacterial …
P Ilgin, O Selcuk Zorer, O Ozay, G Boran
Journal of Applied Polymer Science 134 (47), 45550, 2017
152017
Comparative effects of fish and cow gelatins and locust bean gum on chemical, textural, and sensory properties of yogurt
ED Pancar, S Andiç, G Boran
Journal of Aquatic Food Product Technology 25 (6), 843-853, 2016
152016
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20