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Tolga AKCAN
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Cited by
Year
Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
T Akcan, M Estévez, M Serdaroğlu
Lwt 77, 323-331, 2017
1242017
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
B Mitra, R Lametsch, T Akcan, J Ruiz-Carrascal
Meat Science 140, 134-144, 2018
662018
Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
L Lorido, S Ventanas, T Akcan, M Estévez
Food Chemistry 196, 1310-1314, 2016
572016
Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest
T Akcan, R Gökçe, M Asensio, M Estévez, D Morcuende
Journal of Food Science and Technology 54, 3050-3057, 2017
542017
The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballs
H Ergezer, T Akcan, M Serdaroğlu
Korean Journal for Food Science of Animal Resources 34 (5), 561, 2014
272014
Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach
A Lahmar, T Akcan, L Chekir-Ghedira, M Estevez
Food Research International 106, 1042-1048, 2018
202018
Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties
T Akcan, M Estévez, S Rico, S Ventanas, D Morcuende
Journal of food science and technology 54, 1248-1255, 2017
202017
Et ve ürünlerinde protein oksidasyonu: etki mekanizması, tespit yöntemleri ve etkileri
H Ergezer, R Gökçe, Ş Hozer, T Akcan
Akademik Gıda 14 (1), 54-60, 2016
172016
Farklı kaplama bileşenleriyle kaplamanın derin yağda kızartılan piliç nuggetların bazı kalite karakteristikleri üzerine etkileri
R Gökçe, AA Akgün, H Ergezer, T Akcan
Journal of Agricultural Sciences 22 (3), 331-338, 2016
122016
Yenilebilir çiçek: Lavanta
DT Akgül, N Göğüş, Ş Glaue, T Akcan
Proceedings of the 4th International Anatolian Agriculture, Food …, 2019
82019
Kızılcık (Cornus mas L.) ekstraktı kullanımının sucuk kalite karakteristikleri üzerine etkisi
H Ergezer, R Gökçe, Ş Elgin, T Akcan
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 24 (7), 1376-1381, 2018
82018
Koruk Sularının Bazı Kalite Karakteristikleri Üzerine Pastörizasyon ve Potasyum Sorbat İlavesinin Etkisi
H Ergezer, R Gökçe, T Akcan
Akademik Gıda 16 (3), 287-292, 2018
62018
Effects of different batter formulation on some quality characteristics of deep-fat fried chicken nuggets
R Gokce, A Akgun, H Ergezer, T Akcan
Journal of Agricultural Sciences-Tarim Bilimleri Dergisi 22 (3), 2016
62016
Thermal Properties of Ultrasound-Extracted Okra Mucilage
Ş Öncü Glaue, T Akcan, Ş Tavman
Applied Sciences 13 (11), 6762, 2023
32023
Doğal antioksidan katkılı yenilebilir filmlerin köfte tipi et ürünlerinde kullanımının araştırılması
T Akcan
Fen Bilimleri Enstitüsü, 2013
32013
Effects of cornelian cherry (Cornus mas L.) extract on quality characteristics of sucuk
H Ergezer, R Gokce, S Elgin, T Akcan
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI …, 2018
22018
Kuru Olgunlaştırma Yöntemi ile Olgunlaştırılan Bonfile, Nuar ve Kaburga Etlerinin Bazı Fizikokimyasal ve Duyusal Özellikleri
TA KARADUMAN, R GÖKÇE, H ERGEZER, T AKCAN
Gıda ve Yem Bilimi Teknolojisi Dergisi, 46-54, 2018
22018
Bioactive Phytochemicals from Citrus Oil Processing By-products
Ş Öncü Glaue, T Akcan
Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By …, 2023
12023
Gastronomik zeytinyağı rotasının Balıkesir ilinde uygulanabilirliğine ilişkin bir çalışma
T Demirel, B Muhacir, ŞN Güneş, T Akcan
Detay Yayıncılık, 2021
12021
Physico-chemical parameters and acceptability and of spleentreated beef patties
O Ozunlu, H Ergezer, R Gokce, A Akdogan, T Akcan
IOP Conference Series: Earth and Environmental Science 333 (1), 012091, 2019
12019
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