Takip et
Turgay Cetinkaya
Turgay Cetinkaya
Diğer adlarTurgay Çetinkaya
Yalova University, Armutlu Vocational School, Department of Food Processing
yalova.edu.tr üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches
Z Ceylan, R Meral, T Cetinkaya
VirusDisease 31 (2), 154-160, 2020
1162020
Application of cold plasma technology in the food industry and its combination with other emerging technologies
Y Ucar, Z Ceylan, M Durmus, O Tomar, T Cetinkaya
Trends in Food Science & Technology 114, 355-371, 2021
902021
Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil
T Cetinkaya, AC Mendes, C Jacobsen, Z Ceylan, IS Chronakis, ...
LWT 136, 110297, 2021
402021
Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets
Z Najafi, T Cetinkaya, F Bildik, F Altay, NŞ Yeşilçubuk
LWT 163, 113588, 2022
232022
Fabrication and characterization of zein nanofibers integrated with gold nanospheres
T Cetinkaya, W Wijaya, F Altay, Z Ceylan
LWT, 112976, 2022
222022
A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry
T Cetinkaya, F Altay, Z Ceylan
LWT, 110773, 2021
222021
A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat
T Çetinkaya, Z Ceylan, R Meral, A Kılıçer, F Altay
Food Bioscience 41, 101024, 2021
192021
Advancements in edible films for aquatic product preservation and packaging
AA Gürdal, T Çetinkaya
Reviews in Aquaculture, 2023
62023
Ambalajı Açıldıktan Sonra Buzdolabında Depolanan İki Farklı Tütsülenmiş Balık Ürününün Mikrobiyal Kalite Değişimlerinin Gözlenmesi
T Çetinkaya, Z CEYLAN
Avrupa Bilim ve Teknoloji Dergisi, 982-988, 2019
42019
Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish
T Cetinkaya, F Bildik, F Altay, Z Ceylan
Food Chemistry 437, 137843, 2024
32024
Evaluation of intelligent packaging functions of black carrot extract-infused polyvinyl alcohol nanofibers
T Cetinkaya
Applied Surface Science Advances 19, 100571, 2024
32024
Advanced nanomaterials for enhancing the shelf life and quality of seafood products
T Cetinkaya, W Wijaya
Food Bioscience, 104018, 2024
22024
Sustainable water management in food and agriculture industries: preventive practices, sensory aspects, emerging concerns, and nonthermal strategies
T Cetinkaya, MT Ayseli, D Yilmaz
Water, the Environment and the Sustainable Development Goals, 127-156, 2023
22023
Zein or gelatin nanofibers loaded with au nanospheres, SnO2 or black elderberry extract used as active and smart packaging layers for various fish fillets
T Çetinkaya
Graduate School, 2022
2*2022
An Overview of Food Safety and COVID-19 Infection: Nanotechnology and Cold Plasma Applications, Immune-Boosting Suggestions, Hygienic Precautions
Z Ceylan, E Ocak, Y Uçar, K Karakus, T Cetinkaya
Environmental and Health Management of Novel Coronavirus Disease (COVID-19 …, 2021
22021
Balıketi Kalitesinin Tanımlanmasında Kullanılabilecek Alternatif Yaklaşımlar
T Çetinkaya, Z Ceylan
Ziraat, Orman ve Su Ürünleri Alanında Akademik Çalışmalar - II, 73-91, 2020
22020
Black Carrot Extract Containing Polyvinyl Alcohol-Based Nanofibers: Structural Characterization and Determination of Total Oxidant-Antioxidant Capacity
T Çetinkaya, MA Dağdeviren, SB Oğuzkan
International Journal of Innovative Approaches in Agricultural Research 7 (4 …, 2023
12023
Definition of textural deterioration in squid samples: Three different tools supported by microbial, visual and physico-chemical analysis.
Z Ceylan, T Çetinkaya
Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS)/Su Ürünleri Dergisi 38 (3), 2021
12021
Determination of fish meat quality changes by fast and novel methods during storage period
T Çetinkaya, F Altay, Z Ceylan
Journal of the Institute of Science and Technology 11 (3), 2030-2040, 2021
12021
A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish
T CETINKAYA, MT AYSELI
Food Chemistry Advances, 100750, 2024
2024
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
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