| The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish B Tokur, K Korkmaz Food Chemistry 104 (2), 754-760, 2007 | 124 | 2007 |
| Comparison of Two Thiobarbituric Acid (TBA) Method for Monitoring Lipid Oxidation in Fish. B Tokur, K Korkmaz, D Ayas Ege Journal of Fisheries and Aquatic Sciences 23 (3), 331-334, 2006 | 65 | 2006 |
| Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology K Korkmaz, B Tokur Food Bioscience, 101312, 2022 | 57 | 2022 |
| Innovative technologies in seafood processing Y Ozogul CRC Press, 2019 | 14 | 2019 |
| Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic Bonito? K KORKMAZ, B TOKUR, Y UÇAR International Journal of Gastronomy and Food Science, 2022 | 12 | 2022 |
| The effects of fenton type (Fe+ 2/H2O2) oxidation system on lipid and protein oxidation of grey mullet (Mugil cephalus) B Tokur, K Korkmaz Journal of FisheriesSciences. com 1 (1), 41-47, 2007 | 9 | 2007 |
| Novel thermal sterilization technologies in seafood processing B Tokur, K Korkmaz Innovative Technologies in Seafood Processing, 303-322, 2019 | 8 | 2019 |
| Investigation of the quality parameters of hydrolysates obtained from fish by-products by using response surface methodology K Korkmaz, B Tokur Journal of Food Processing and Preservation, 2022 | 7 | 2022 |
| Proximate composition of three different fish (trout, anchovy and whiting) waste during catching season K Korkmaz, B Tokur Turkish Journal of Maritime and Marine Sciences 5 (2), 133-140, 2019 | 7 | 2019 |
| Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during … B Tokur, K Korkmaz, U Yılmaz International Journal of Gastronomy and Food Science, 2021 | 6 | 2021 |
| Ticari enzimler kullanılarak farklı balık Türü atıklarından hidrolizat üretimi ve Kalitesinin belirlenmesi K Korkmaz Fen Bilimleri Enstitüsü, 2018 | 6 | 2018 |
| Innovative Technologies in Seafood Processing B Tokur, K Korkmaz | 5 | 2020 |
| İnce dudaklı kefal (Liza ramada)’in yağ asidi kompozisyonu ve buzdolabında muhafazası (40 C) sırasında lipit oksidasyonu G Özyurt, B Tokur, Y Özoğul, K Korkmaz, A Polat Journal of Fisheries Sciences. com 1 (4), 160-167, 2007 | 5 | 2007 |
| Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balıkta Bozulma Etmeni Bakteriler ile Gıda Kaynaklı Patojenik Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin … KK Yılmaz UÇAR, Mustafa DURMUŞ, Esmeray Küley BOĞA Yuzuncu Yıl University Journal of Agricultural Sciences 32 (1), 199-212, 2022 | 4* | 2022 |
| Enzimatik Hidroliz Yöntemi Kullanılarak Balık İşleme Atıklarından Balık Protein Hidrolizatı Üretimi K KORKMAZ, B TOKUR, U Yılmaz Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 31 (2), 502-513, 2021 | 4 | 2021 |
| The evaluation of Avian Influenza and Coronavirus as Human Pathogenic Enveloped Viruses for Possible Health Risk in Seafood: A Review BT TOKUR, K KORKMAZ Journal of Anatolian Environmental and Animal Sciences 6 (1), 31-42, 2021 | 4 | 2021 |
| Effect of different time and temperature on fatty acid composition of trout waste hydrolized by Alkali Protease enzyme K Korkmaz, B Tokur Turkish Journal of Maritime and Marine Sciences 6 (2), 239-251, 2020 | 3 | 2020 |
| Selenometiyonin katkılı yem ile beslenen gökkusagı alabalıgının (Oncorhynchus mykiss) buzda depolanması esnasında protein kalitesi ve lipit oksidasyonunda meydana gelen degisimler K Korkmaz ÇUKUROVA ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ, 2008 | 3* | 2008 |
| The Addition of Commercial Sage Essential Oil to Sunflower Oil: Improving the Lipid Quality of Fried Dark Muscle Fish B TOKUR, K KORKMAZ, Y UÇAR Journal of Food Processing and Preservation, 2022 | 2 | 2022 |
| Seafood associated human pathogenic non-enveloped viruses B Tokur, K Korkmaz Ege Journal of Fisheries and Aquatic Sciences 38 (2), 253-262, 2021 | 2 | 2021 |
Yılmaz UÇARCukurova UniversityVerified email at cu.edu.tr
