Do&#231;.Dr. ELİF AYKIN DİN&#199;ER

Aykın-Dinçer E., Dinçer C.

Agricultural and Food Science , cilt.32, sa.2, ss.69-79, 2023 (SCI-Expanded)

Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation

Food Bioscience , cilt.53, 2023 (SCI-Expanded)

Reduction of Salmonella enterica in Turkey breast slices kept under aerobic and vacuum conditions by application of lactic acid, a bacteriophage, and ultrasound

AYKIN DİNÇER E., ERGİN F., KÜÇÜKÇETİN A.

JOURNAL OF FOOD SAFETY , cilt.43, sa.2, 2023 (SCI-Expanded)

A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Aykın Dinçer E., Erbaş M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , ss.1-11, 2023 (SCI-Expanded)

Microwave-assisted hot air drying of bone broth-based sauce

Dinçer C., Aykın-Dinçer E., Kütükçü Ö.

Journal of Microwave Power and Electromagnetic Energy , cilt.57, sa.2, ss.146-160, 2023 (SCI-Expanded)

Dried Meat Products Obtained by Different Methods from Past to Present

AYKIN DİNÇER E., Ozdemir M., TOPUZ A.

FOOD REVIEWS INTERNATIONAL , cilt.39, sa.5, ss.2457-2476, 2023 (SCI-Expanded)

Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips

AYKIN DİNÇER E., Atli B., Cakmak O., Canavar S., Caliskan A.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY , cilt.55, sa.3, ss.219-235, 2021 (SCI-Expanded)

Quality characteristics of bone broth powder obtained through Refractance Window drying

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.147, 2021 (SCI-Expanded)

Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes

Aykin-Dincer E., ERBAŞ M.

MEAT SCIENCE , cilt.176, 2021 (SCI-Expanded)

Effect of Recombinant Transglutaminase on the Quality Characteristics of Cooked Beef Meatballs

ERSÖZ F., AYKIN DİNÇER E., ÖZÇELİK A., İNAN M.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.27, sa.2, ss.209-215, 2021 (SCI-Expanded)

The use of beetroot extract and extract powder in sausages as natural food colorant

AYKIN DİNÇER E., Gungor K. K., Caglar E., ERBAŞ M.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , cilt.17, sa.1, ss.75-82, 2021 (SCI-Expanded)

Effect of packaging method and storage temperature on quality properties of cold-dried beef slices

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.124, 2020 (SCI-Expanded)

The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat

Kilic Buyukkurt O., AYKIN DİNÇER E., Burak Cam I., CANDAL C., ERBAŞ M.

POLYCYCLIC AROMATIC COMPOUNDS , cilt.40, sa.2, ss.195-205, 2020 (SCI-Expanded)

Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices

AYKIN DİNÇER E., Kilic-Buyukkurt O., ERBAŞ M.

HEAT AND MASS TRANSFER , cilt.56, sa.1, ss.315-320, 2020 (SCI-Expanded)

Cold dryer as novel process for producing a minimally processed and dried meat

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.57, 2019 (SCI-Expanded)

Quality characteristics of cold-dried beef slices

MEAT SCIENCE , cilt.155, ss.36-42, 2019 (SCI-Expanded)

Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents

Meat Science , cilt.145, ss.114-120, 2018 (SCI-Expanded)

Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer

AYKIN DİNÇER E., Buyukkurt O. K., Candal C., Bilgic B. F., ERBAŞ M.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.38, sa.1, ss.78-87, 2018 (SCI-Expanded)

Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin

Aykin-Dincer E., Koc A., ERBAŞ M.

POULTRY SCIENCE , cilt.96, sa.11, ss.4124-4131, 2017 (SCI-Expanded)

Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles

Aykın Dinçer E., Dinçer C.

MEAT SCIENCE , cilt.121, ss.272-277, 2016 (SCI-Expanded)

Adsorption behaviour of bulgur

ERBAŞ M., Aykin E., Arslan S., DURAK A.

FOOD CHEMISTRY , cilt.195, ss.87-90, 2016 (SCI-Expanded)

Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat

Aykin E., Arslan S., DURAK A., ERBAŞ M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.19, sa.1, ss.222-232, 2016 (SCI-Expanded)

Bioactive Components of Mother Vinegar

Aykin E., Budak N. H., SEYDİM Z. B.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION , cilt.34, sa.1, ss.80-89, 2015 (SCI-Expanded)

Functional Properties of Vinegar

Budak N. H., Aykin E., SEYDİM A. C., Greene A. K., SEYDİM Z. B.

JOURNAL OF FOOD SCIENCE , cilt.79, sa.5, 2014 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

VAKUMLU EMDİRİM İLE RENKLİ FONKSİYONEL TAVUK ETİ KÜPLERİNİN ÜRETİLMESİ

GIDA , cilt.47, sa.5, ss.860-873, 2022 (Hakemli Dergi)

EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES

GIDA , cilt.47, sa.2, ss.147-156, 2022 (Hakemli Dergi)

SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ

Gıda , cilt.45, sa.2, ss.262-274, 2020 (Hakemli Dergi)

KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ

GIDA , cilt.44, sa.3, ss.472-482, 2019 (Hakemli Dergi)

ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI

GIDA , cilt.43, sa.1, ss.139-150, 2018 (Hakemli Dergi)

GIDALARDA POLİSİKLİK AROMATİK HİDROKARBON BİLEŞİKLERİNİN BULUNUŞU VE SAĞLIK ÜZERİNE ETKİLERİ

KILIÇ Ö., AYKIN E., ERBAŞ M.

Gıda , cilt.42, sa.2, ss.127-135, 2017 (Hakemli Dergi)

FARKLI KAYNAKLARDAN ÜRETİLEN JELATİNİN ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ

Aykın Dinçer E., Dinçer C.

Gıda , cilt.41, sa.3, ss.179-186, 2016 (Hakemli Dergi)

GIDALARDA BULUNAN SUYUN FIZIKOKIMYASALDURUMU ve SORPSIYON IZOTERMLERI

AYKIN E., ARSLAN TONTUL S., DURAK A. N., ERBAŞ M.

GIDA , cilt.40, sa.2, ss.109-116, 2015 (Hakemli Dergi)

Kırmızı Et Tüketiminin Sağlık Üzerine Etkileri

ERBAŞ M., AYKIN E.

Et Üreticileri Birliği, Kırmızı Et Sektör Yayını , sa.29, ss.30-35, 2014 (Hakemsiz Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Vakumlu Emdirim Tekniği ile Tavuk Eti Küplerinin Renklendirilmesinde Havuç Suyunun Kullanımı

6. ULUSLARARASI BEYAZ ET KONGRESİ, Antalya, Türkiye, 1 - 05 Mart 2023, sa.35, ss.124-128

Kanatlı Et Sektöründe Atıkların Değerlendirilebilmesinde Sürdürülebilir Yenilikçi Teknolojiler

Kütükçü Ö., Aykın Dinçer E.

6. ULUSLARARASI BEYAZ ET KONGRESİ, Antalya, Türkiye, 1 - 05 Mart 2023, ss.1-4

Tavuk Eti Küplerinin Antosiyanince Zengin Meyve Suları Kullanılarak Renklendirilmesi

Yiyen A., Üstünel S., Erkoç H. N., Aykın Dinçer E., Dinçer C.

6. ULUSLARARASI BEYAZ ET KONGRESİ, Antalya, Türkiye, 1 - 05 Mart 2023, ss.1-4

THE PRODUCTION, QUALITY CHARACTERISTICS AND HEALTH EFFECTS OF BONE BROTH

4.ULUSLARARASI GAP GIDA,TARIM VE VETERİNER BİLİMLERİ KONGRESİ, Şanlıurfa, Türkiye, 26 Haziran 2021, ss.57-58

DRYING CHARACTERISTICS OF COLD-DRIED CHICKEN MEAT SLICES

AYKIN DİNÇER E., HORASAN T.

2nd. INTERNATIONAL CUKUROVA AGRICULTURE and VETERINARY CONGRESS, Adana, Türkiye, 4 - 05 Ocak 2021, ss.14-15

Mikrodalga destekli sıcak havada kurutulmuş hindi eti dilimlerinin kuruma karakteristikleri

Türkiye 13. Gıda Kongresi, Çanakkale, Türkiye, 21 - 23 Ekim 2020, ss.152

Mikrodalga destekli sıcak havada kurutulmuş sağlıklı et cipslerinin kuruma karakteristikleri

AYKIN DİNÇER E., ATLI B., ÇAKMAK Ö., CANAVAR S., ÇALIŞKAN A.

IV. Et Ürünleri Çalıştayı "Et ürünleri üretiminde yenilikçi yaklaşımlar", Aydın, Türkiye, 6 - 08 Ekim 2020, ss.56

The influence of salt content on quality characteristics of dried beef slices

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.367

The influence of salt content on drying kinetics of beef slices

KILIÇ BÜYÜKKURT Ö., AYKIN E., ERBAŞ M.

3rd International Congress on Food Technology, Nevşehir, Türkiye, 10 - 12 Ekim 2018, ss.199

Some quality characteristics of produced and marketed hungarian salami in turkey

2nd EuroSciCon Conference on Food Technology, Roma, İtalya, 14 - 16 Mayıs 2018, ss.69

Effect of salt content on microbiological quality of dried beef slices

AYKIN E., KILIÇ BÜYÜKKURT Ö., ERBAŞ M.

2nd EuroSciCon Conference on Food Technology, Roma, İtalya, 14 - 16 Mayıs 2018, ss.63

Effect of different flours on the physical and sensorial characteristics of meatballs

AYKIN E., KILIÇ Ö., Bilgiç B. F., ERBAŞ M.

19. World Academy of Science, Engineering and Technology Conference Proceedings, Paris, Fransa, 28 - 29 Ağustos 2017, ss.2501

Drying Kinetics of Vacuum Dried Beef Meat Slices

19. World Academy of Science, Engineering and Technology Conference Proceedings, Paris, Fransa, 28 - 29 Ağustos 2017, ss.2500

Use of Different Cumin Doses to Improve the Chemical and Sensorial Characteristics of Coated and Fried Chicken Meat

AYKIN E., DURAK A. N., KILIÇ Ö., KOÇ A., ERBAŞ M.

I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE”, Konya, Türkiye, 9 - 12 Mayıs 2017, ss.1461

Effects of sage and thyme marinades and cooking techniques on the levels of polycyclic aromatic hydrocarbons in beef

AYKIN E., KILIÇ Ö., ÇAM İ. B., ERBAŞ M.

The Food Factor I Barcelona Conference, Barcelona, İspanya, 2 - 04 Kasım 2016, ss.317

Rheological Properties of Gelatin Extracted From Broiler Skin

AYKIN E., Koç A., ERBAŞ M.

FSD 2016 - 2nd Congress on Food Structure Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.160

Broiler etlik piliç derisi jelatininin aminoasit kompozisyonu ve molekül ağırlığının belirlenmesi

AYKIN E., Koç A., ERBAŞ M.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.475

Et ürünlerinde bulunan polisiklik aromatik hidrokarbon bileşiklerin kromatografik olarak belirlenmesinde kullanılan ekstraksiyon yöntemleri

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.339

Gıdaların su içerikleri ve su aktivitelerinin fizikokimyasal anlamı ve sorpsiyon izotermlerinin önemi

ERBAŞ M., ARSLAN TONTUL S., DURAK A. N., AYKIN E., MUTLU C., Candal C., et al.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.112

Farklı Kaynaklardan Elde Edilen Jelatinlerin Özellikleri