Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Use of polarized light in image analysis: Application to the analysis of fish eye color during storage

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.60, ss.365-371, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of Different Liquid Smoke Flavor Levels on the Shelf Life of Venus Clam (Chamelea Gallina, L 1758) Meat

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.38, ss.964-970, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

ESTIMATION OF WHOLE VOLUME OF GREEN SHELLED MUSSELS USING THEIR GEOMETRICAL ATTRIBUTES OBTAINED FROM IMAGE ANALYSIS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.17, ss.1987-1997, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Ankara ve Çanakkale’de Su Ürünleri Tüketim Tercihleri ve Alışkanlıkları

ACTA AQUATICA TURCICA, cilt.15, ss.213-226, 2019 (Hakemli Üniversite Dergisi)

Hidrojen Peroksit (H2O2)’İn Su Ürünlerinde Kullanımı

Ziraat Mühendisliği, ss.14-20, 2018 (Diğer Kurumların Hakemli Dergileri)

GELENEKSEL BİR ÜRÜN OLARAK “MİDYE DOLMA” VE GELECEK ÖNERİLERİ

Ziraat Mühendisliği, ss.21-27, 2018 (Diğer Kurumların Hakemli Dergileri)

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

Turkish Journal of Agriculture - Food Science and Technology, cilt.5, ss.1528-1535, 2017 (Diğer Kurumların Hakemli Dergileri)

The use of liquid smoke condensate in foods and its effect on health

Journal of Community Medicine & Health Education, cilt.6, ss.52, 2016 (Diğer Kurumların Hakemli Dergileri)

Sustainable Seafood Industry

Research Journal of Biological Sciences, cilt.2, ss.35-40, 2009 (Diğer Kurumların Hakemli Dergileri)

Seafood consumption and health

TAF Preventive Medical Bulletin, cilt.8, ss.173-176, 2009 (Diğer Kurumların Hakemli Dergileri)

Farklı tuz oranları ile sıvı tütsülenmiş alabalıkların duyusal özellikleri ve et veriminin incelenmesi

Ziraat Mühendisliği Dergisi, cilt.352, ss.18-23, 2009 (Diğer Kurumların Hakemli Dergileri)

İklim Değişikliğinin Su Kaynaklarına ve Su Canlılarına Etkisi.

Ziraat Mühendisliği Dergisi, cilt.351, ss.4-7, 2008 (Diğer Kurumların Hakemli Dergileri)

Yunuslar

Ziraat Mühendisliği Dergisi, cilt.350, ss.54-56, 2008 (Diğer Kurumların Hakemli Dergileri)

Denizlerdeki Tehlike: Biyo- İstila

Ziraat Mühendisliği Dergisi, cilt.350, ss.24-27, 2008 (Diğer Kurumların Hakemli Dergileri)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.55

Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.55 Creative Commons License

Investigation of Color Changes of Anchovy and Sardine Fillets Treated with Different Oils and Liquid by Computer-Based Image Analysis Technology

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.59 Creative Commons License

Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.58 Creative Commons License

Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.56

Investigation of Color Changes of Anchovy and Sardine Fillets Treated with Different Oils and Liquid by Computer-Based Image Analysis Technology

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.59

Effect of Dry Salting on the Color of Sardine

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.57 Creative Commons License

Effect of Dry Salting on the Color of Sardine

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.57

THE EFFECTS OF DIFFERENT IMMERSION TIME WITH WATER-BASED LIQUID SMOKE APPLICATIONS ON THE COLOR OF ANCHOVY FILLETS

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.54

THE EFFECTS OF DIFFERENT IMMERSION TIME WITH WATER-BASED LIQUID SMOKE APPLICATIONS ON THE COLOR OF ANCHOVY FILLETS

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.54

Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.56

Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.58

The Efficiency of Different Disinfectants on Fish Eviscerating Knives

International Congress on Engineering and Life Sciences, Kastamonu, Türkiye, 11 - 14 Nisan 2019, ss.640-643

Monitoring Color Values of Fillet and Skin of Seabass and Seabream pre-treated with Bleaching Agent Solutions

International Congress on Engineering and Life Sciences, Kastamonu, Türkiye, 11 - 14 Nisan 2019, ss.657

Quality Index Method (QIM) in Aquatic Products

4th International Scientific Research Congress, Yalova, Türkiye, 14 - 17 Şubat 2019, ss.453-459

CONSUMER PREFERENCE FOR SEAFOOD: THE MYTHS AND REALITIES

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.4

A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.287 Creative Commons License

THE EFFECT OF USING TWO DIFFERENT COMMERCIAL LIQUID SMOKE CONDENSATES ON COLOR PROPERTIES OF SALTED BONITO: A PRELIMINARY STUDY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.101 Creative Commons License

SALMON REDNESS AND ITS EFFECT ON PUBLIC PERCEPTION OF QUALITY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.5

MONITORING THE COLOR CHANGE OF FOUR DIFFERENT FRESH SEAFOOD STORED IN CHILLED CONDITIONS: A PRELIMINARY STUDY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.102 Creative Commons License

THE EFFECT OF LIQUID SMOKE CONDENSATE ON SALTED BONITO (SARDA SARDA) COLOR: A PRELIMINARY STUDY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.286 Creative Commons License

The Use of Liquid Smoke Condensate in Foods and Its Effect on Health

World Congress on Public Health and Nutrition, Madrid, İspanya, 9 - 12 Mart 2016, cilt.6, no.1, ss.52

Effects of wet/dry brining and liquid smoke dipping on cooked tiger shrimp.

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015, ss.2

Some physical attributes of liquid smoked clams

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015, ss.1

Bilgisayarlı Resim Analizinde İki Resim Tekniğinin Su Ürünlerine Uygulanması

Fisheries and Aquatic Sciences (FABA), Eskişehir, Türkiye, 21 - 24 Kasım 2012

Hiperspektral Görüntüleme Teknolojisi ve Su Ürünlerinde Kullanımı

Fisheries and Aquatic Sciences (FABA), Eskişehir, Türkiye, 21 - 24 Kasım 2012

Visual Quality Evaluation of Foods Using Machine Vision

Food Tech Pack Tech, Auckland, Yeni Zelanda, 25 - 27 Eylül 2012, ss.1

Liquid smoke flavourings and reduced cancer risk

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.2

Smoked food and cancer risk

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.1

Seafood consumption and gastrointestinal cancers.

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.4

Imaging and cancer detection

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.3

Quantification of the colors in salmon fillets during the liquid smoking process.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.1

Accurate segmentation of the semi-transparent or complex images by the “two-image” method

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.2

Evaluation of color and other visual attributes of foods with machine vision.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.4

Color evaluation of the gills and eyes of fish: machine vision and image analysis methods

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252 Creative Commons License

Effect of the degree of non-homogeneity of color on the sensory panel color quantification error

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252

Prediction of the weight of mussel and pipi meat using machine vision

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252 Creative Commons License

Does polarized / non-polarized illumination, and wet / dry skin change the surface color of fish?

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252 Creative Commons License

Deniz ve iç su ekosistemlerinde balık faunasını etkileyen faktörler

9. Ulusal Ekoloji ve Çevre Kongresi, Nevşehir, Türkiye, 7 - 10 Ekim 2009, ss.292

Hedef dışı avcılık ve sucul ekosistem üzerine etkileri

9. Ulusal Ekoloji ve Çevre Kongresi, Nevşehir, Türkiye, 7 - 10 Ekim 2009, ss.225

Su Ürünleri Sektöründe Sıvı Tütsüleme

15. Ulusal Su Ürünleri Sempozyumu, Elazığ, Türkiye, 29 Eylül - 01 Ekim 2009, ss.112

Seafood Sector in Turkey

3th TAFT Conference, Kopenhag, Danimarka, 15 - 18 Eylül 2009, ss.90

A New Trend of Fish/Shellfish Packaging: Biopackaging

First International Congress of Seafood Technology, İzmir, Türkiye, 18 - 21 Mayıs 2008, ss.65-67 Creative Commons License

Kitap & Kitap Bölümleri

Measurement of Visual Attributes of Fresh and Processed Seafood (Ch:4)

Handbook of Seafood: Quality and Safety Maintenance and Applications, İsmail Yüksel Genç, Eduardo Esteves and Abdullah Diler, Editör, Nova Sci Nova Science Publishers Inc., *, 2016 Creative Commons License

Quality Evaluation of Seafoods (Ch.:10)

Computer Vision Technology for Food Quality Evaluation, Da-Wen Sun, Editör, Elsevier Science, Oxford/Amsterdam , Cambridge, Ma, ss.243-270, 2016

Ansiklopedide Bölümler