| A survey of the physico-chemical and microbiological quality of different pastırma types: A dry-cured meat product N Çakıcı, Mİ Aksu, E Erdemir CyTA-Journal of Food 13 (2), 196-203, 2015 | 46 | 2015 |
| Changes in the physico-chemical and microbial quality during the production of pastırma cured with different levels of sodium nitrite MI Aksu, E Erdemir, N Çakıcı Korean journal for food science of animal resources 36 (5), 617, 2016 | 27 | 2016 |
| Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma MI Aksu, E Erdemir, E Turan, IG Sat Journal of Stored Products Research, e101721, 2020 | 22 | 2020 |
| Changes in the composition of free amino acid during production of pastirma cured with different levels of sodium nitrite E Erdemir, Mİ Aksu Journal of Food Processing and Preservation 41 (2), e12801, 2017 | 22 | 2017 |
| Effect of Lyophilized Water Extract of Urtica dioica L. on the Shelf Life of Vacuum‐Packaged Beef Steaks MI Aksu, H Alinezhad, E Erdemir Journal of food processing and preservation 39 (6), 3059-3066, 2015 | 17 | 2015 |
| Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract MI Aksu, E Turan, IG Sat, E Erdemir, F Oz, M Gürses Journal of Food Processing and Preservation, e14714, 2020 | 16 | 2020 |
| Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient Mİ Aksu, E Erdemir, E Turan, F Öz Meat Science 186, 108737, 2022 | 12 | 2022 |
| Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derleme E ERDEMİR, M KARAOĞLU Journal of the Institute of Science and Technology 11 (4), 2836-2848, 2021 | 10 | 2021 |
| Pastırmanın serbest amino asit kompozisyonu ve diğer bazı kalitatif özellikleri üzerine farklı nitrit seviyelerinin etkileri E Erdemir Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Erzurum, 2012 | 9 | 2012 |
| The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and … MI Aksu, E Erdemir Journal of Food Science and Technology 59 (4), 1288-1298, 2022 | 8 | 2022 |
| Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage Mİ Aksu, E Erdemir, F Oz, E Turan, M Gürses Journal of Food Processing and Preservation 44 (11), e14897, 2020 | 8 | 2020 |
| Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations E Erdemir Journal of Food Processing and Preservation 46 (2), e16263, 2022 | 7 | 2022 |
| Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste MI Aksu, E Turan, İG Şat, E Erdemir Journal of Food Processing and Preservation 45 (11), e15930, 2021 | 6 | 2021 |
| A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using-ICP/OES MI Aksu, E Erdemir Turkish Journal of Veterinary & Animal Sciences 38 (5), 564-571, 2014 | 6 | 2014 |
| A review on methods of determining textural properties of meat and meat products instrumentally and texture profile analysis. E Erdemir, M Karaoğlu | 2 | 2021 |
| Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage MI Aksu, E Turan, E Erdemir, F Öz European Food Research and Technology 249 (5), 1329-1341, 2023 | | 2023 |
| Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması E ERDEMİR Journal of the Institute of Science and Technology 13 (1), 352-361, 2023 | | 2023 |
| Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11 (4): 2836-2848, 2021 Journal of the Institute of Science and Technology, 11 (4): 2836-2848, 2021 E Erdemir, AÜB Derleme Journal of the Institute of Science and Technology 11 (4), 2836-2848, 2021 | | 2021 |
| Pastırma üretiminde potasyum laktat kullanımının protein oksidasyonu, serbest amino asit ve diğer bazı kalitatif özellikler üzerine etkisi E Erdemir Fen Bilimleri Enstitüsü, 0 | | |
MUHAMMET İRFAN AKSUProfessor of Food Engineering Atatürk University Erzurum, TÜRKİYEVerified email at atauni.edu.tr
