Sadettin TURHAN
Sadettin TURHAN
Ondokuz Mayıs Üniversitesinde Gıda Profesörü
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Utilization of hazelnut pellicle in low-fat beef burgers
S Turhan, I Sagir, NS Ustun
Meat Science 71 (2), 312-316, 2005
Enhancement of the nutritional status of beef patties by adding flaxseed flour
AE Bilek, S Turhan
Meat science 82 (4), 472-477, 2009
Effects of hot‐water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage
A Akarpat, S Turhan, NS Ustun
Journal of Food processing and Preservation 32 (1), 117-132, 2008
Effects of humic substances supplementation provided through drinking water on performance, carcass traits and meat quality of broilers
E Ozturk, N Ocak, I Coskun, S Turhan, G Erener
Journal of Animal Physiology and Animal Nutrition 94 (1), 78-85, 2010
Utilization of wet okara in low‐fat beef patties
S Turhan, H Temiz, I Sagir
Journal of Muscle Foods 18 (2), 226-235, 2007
The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
H Genccelep, FT Saricaoglu, M Anil, B Agar, S Turhan
Food Hydrocolloids 48, 135-148, 2015
The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop
F Oz, M Kızıl, A Zaman, S Turhan
LWT-Food science and Technology 65, 861-867, 2016
Antifreeze proteins: Characteristics, function, mechanism of action, sources and application to foods
NS Ustun, S Turhan
Journal of food processing and preservation 39 (6), 3189-3197, 2015
Aluminium contents in baked meats wrapped in aluminium foil
S Turhan
Meat Science 74 (4), 644-647, 2006
Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)
S Turhan, NS Ustun, TB Altunkaynak
Food Chemistry 88 (2), 169-172, 2004
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films
FT Saricaoglu, S Tural, O Gul, S Turhan
Food Hydrocolloids 84, 135-145, 2018
Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access
M Sarica, N Ocak, S Turhan, C Kop, US Yamak
Poultry Science 90 (6), 1313-1323, 2011
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis
B Ağar, H Gençcelep, FT Saricaoğlu, S Turhan
Food and Bioproducts Processing 100, 118-131, 2016
Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils
FT Sarıcaoglu, S Turhan
Food Packaging and Shelf Life 25, 100527, 2020
Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts
S Turhan, I Sagir, H Temiz
International journal of food science & technology 44 (2), 386-393, 2009
Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products
G Gencbay, S Turhan
Journal of Aquatic Food Product Technology 25 (6), 864-874, 2016
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
FT Saricaoglu, O Gul, S Tural, S Turhan
Journal of Food Engineering 215, 161-171, 2017
Antimicrobial and antioxidant properties of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.) and laurel (Lauris nobilis L.) essential oils and their mixtures
S Tural, S Turhan
The Journal of Food 42 (5), 588-596, 2017
Characteristics of beef patties using okara powder
S Turhan, H Temiz, I Sagir
Journal of Muscle Foods 20 (1), 89-100, 2009
Yenilebilir film ve kaplamalar: Üretimleri, uygulama yöntemleri, fonksiyonları ve kaslı gıdalarda kullanımları
S Tural, FT SARICAOĞLU, S Turhan
Akademik Gıda 15 (1), 84-94, 2017
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