Prof. Dr. BAHAR KARAKAYA

Yayın Ağı

Makaleler 11

1. Proximate Composition of Three Different Fish (Trout, Anchovy and Whiting) WasteDuring Catching Season

KORKMAZ K., TOKUR B.

Turkish Journal of Maritime and Marine Sciences , cilt.5, sa.2, ss.133-140, 2019 (TRDizin)

2. FUNCTIONAL, PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF PROTEIN FROM KLUNZINGER'S PONYFISH EXTRACTED BY THE pH SHIFTING METHOD

ÖZYURT G., ŞİMŞEK A., KARAKAYA B., AKSUN E. T., YESILSU A. F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.1934-1943, 2015 (SCI-Expanded, Scopus)

3. Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage

KARAKAYA B., AKSUN E. T.

E.U. Journal of Fisheries & Aquatic Sciences , cilt.2, sa.31, ss.97-104, 2014 (Hakemli Dergi)

4. The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)

Tokur B., Aksun E. T.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.21, sa.4, ss.298-306, 2012 (SCI-Expanded, Scopus)

5. Nutritional composition of frog (Rana esculanta) waste meal

Tokur B., Guerbuez R. D., ÖZYURT G.

BIORESOURCE TECHNOLOGY , cilt.99, sa.5, ss.1332-1338, 2008 (SCI-Expanded)

6. Dondurulmuş Balıklarda Farklı Çözündürme Şekillerinin Protein Kalitesine Olan Etkileri

KARAKAYA B., SEVAL K.

Journal of FisheriesSciences.com , cilt.2, sa.1, ss.100-106, 2008 (TRDizin)

7. The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)

Tokur B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.42, sa.7, ss.874-879, 2007 (SCI-Expanded)

8. İncedudaklı Kefal Liza ramada in Yağ Asidi Kompozisyonu ve Buzdolabında Muhafazası 4 0C Sırasında Lipit Oksidasyonu

ÖZYURT G., KARAKAYA B., ÖZOĞUL Y., KORKMAZ K., POLAT A.

Journal of Fisheries Sciences , cilt.1, ss.69-74, 2007 (Hakemli Dergi)

9. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

Tokur B., Korkmaz K.

FOOD CHEMISTRY , cilt.104, sa.2, ss.754-760, 2007 (SCI-Expanded, Scopus)

10. The effects of fenton type (Fe 2/H2O2) oxidation system on lipid and protein oxidation of grey mullet (Mugil cephalus).

TOKUR B., KORKMAZ K.

Journal of FisheriesSciences , cilt.1, sa.1, ss.41-47, 2007 (Hakemli Dergi)

11. Comparison of Two Thiobarbituric Acid TBA Method for Monitoring Lipid Oxidation in Fish

KARAKAYA B., KORKMAZ K., AYAS D.

Ege Üniversitesi Su ürünleri Fak. Dergisi , ss.331, 2006 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 15

1. Optimized Fish Protein Hydrolyzates Using Commercial Enzymes Trace Element Contents

KORKMAZ K., TOKUR B.

International Symposium Ecology 2018, 19 - 23 Haziran 2018, (Özet Bildiri)

2. ELECTROPHORETIC PATTERNS OF LIVER AND MUSCLE PROTEINS OF PUFFERFISH, Torquigener flavimaculosus (Hardy Randall, 1983)

TOKUR B., KORKMAZ K.

International Symposium on Pufferfish, 13 - 14 Ekim 2017, (Özet Bildiri)

3. TETRODOTOXIN BINDING PROTEIN IN THE MARINE PUFFER FISH

TOKUR B., KORKMAZ K.

International Symposium on Pufferfish, 13 - 14 Ekim 2017, (Özet Bildiri)

4. Bıoactıve Fısh Peptıds Derıved From Fıshery By Products

TOKUR B., KORKMAZ K.

Internatıonal Congress of Agrıculture and Envıronment, 16 - 18 Kasım 2017, (Özet Bildiri)

5. Proxımate Composıtıon Of Three Dıffernt Fısh (Trout, Anchovy And Whıtıng) Waste In Dıfferent Month

KORKMAZ K., TOKUR B.

Internatıonal Congress of Agrıculture and Envıronment, 16 - 18 Kasım 2017, (Özet Bildiri)

6. Introducing toroid cans for canning industry for energy savings and better qualityproducts

ERDOĞDU F., TOKUR B., AKSUN E. T., Tümerkan T., YAVUZ H.

30th EFFoST International Conference, 28 - 30 Kasım 2016, (Özet Bildiri)

7. The effects of packaging material on quality changes of fish pate produced from skipjack tuna Katsuwonus pelamis during the refrigerated storage

AKSUN E. T., TOKUR B.

46th WEFTA Conference, 12 - 14 Ekim 2016, (Özet Bildiri)

8. THE EFFECTS OF PACKAGING MATERIAL ON QUALITY CHANGES OF FISH PATÉ PRODUCED FROM SKIPJACK TUNA (Katsuwonus pelamis) DURING THE REFRIGERATED STORAGE

AKSUN E. T., KARAKAYA B., ÖZOĞUL F.

46th WEFTA CONFERENCE, Split, Hırvatistan, 12 - 14 Ekim 2016, ss.1, (Tam Metin Bildiri)

9. Functıonal propertıes of surımı obtaıned from guıtarfısh rhinobatos rhinobatos

Bulut Z., TOKUR B., ÖZOĞUL Y., AKSUN E. T.

International Symposium on Fisheries and Aquatic Sciences (FABA), 3 - 05 Ekim 2016, (Özet Bildiri)

10. Effects of soaking in sodium bicarbonate on rainbow trout oncorhynchus mykiss quality during iced storage

TOKUR B., AKSUN E. T.

International Symposium on Fisheries and Aquatic Sciences (FABA), 3 - 05 Ekim 2016, (Özet Bildiri)

11. Seyhan Baraj Gölünde Farklı Mevsimlerde Avlanan Kadife Balıklarının (Tinca tinca L., 1758) Yağ Asitleri Kompozisyonundaki Değişimler

Kandemir S., POLAT A., KARAKAYA B., ÖZYURT G.

Uluslararası Tıbbı Nebevi Kongresi, Adana, Türkiye, 7 - 10 Ekim 2015, ss.1, (Tam Metin Bildiri)

12. Use of toroid cans to produce canned tuna with better quality

ERDOĞDU F., KARAKAYA B., YAVUZ H., AKSUN E. T., TİMUÇİN T.

ICEF12, 14 - 18 Haziran 2015

13. Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C)

ÖZYURT G., KARAKAYA B., ETYEMEZ M., AKSUN E. T.

1st International Congress of Food Technology, Antalya, Türkiye, 3 - 06 Kasım 2010, ss.292, (Tam Metin Bildiri)

14. Kekik İlavesinin Sardalyanın(Sardina Pilchardus) Buzda Depolanma Süresi Üzerine Etkilerinin Duyusal ve Kimyasal Yönden Değerlendirilmesi

Beklevik G., Karakaya B., ÖZKÜTÜK A. S., Korkmaz K.

XV. Ulusal Su Ürünleri Sempozyumu, Rize, Türkiye, 1 - 04 Temmuz 2009, ss.491, (Tam Metin Bildiri)

15. Kekiki İlavesinin Sardalyanın (Sardina pilchardus) Buzda Depolanma Süresi Üzerine Etkilerinin Duyusal ve Kimyasal Yönden Değerlendirilmesi

ÖZYURT G., KARAKAYA B., ÖZKÜTÜK A. S., KORKMAZ K.

XV. Ulusal Su ÜrünleriSempozyumu, Rize, Türkiye, 1 - 04 Haziran 2009, ss.491, (Tam Metin Bildiri)

Kitaplar 1

1. Novel Thermal Sterilization Technologies in Seafood Processing

TOKUR B., KORKMAZ K.

ınnovative Technologies in Seafood Processing, Yeşim Özoğul, Editör, CRC PRESS TAYLORFRANCİS GROUP, New York, ss.303-322, 2020

Metrikler

Prof. Dr. BAHAR KARAKAYA

Yayınlar & Eserler

1. Proximate Composition of Three Different Fish (Trout, Anchovy and Whiting) WasteDuring Catching Season

2. FUNCTIONAL, PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF PROTEIN FROM KLUNZINGER'S PONYFISH EXTRACTED BY THE pH SHIFTING METHOD

3. Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage

4. The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)

5. Nutritional composition of frog (Rana esculanta) waste meal

6. Dondurulmuş Balıklarda Farklı Çözündürme Şekillerinin Protein Kalitesine Olan Etkileri

7. The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)

8. İncedudaklı Kefal Liza ramada in Yağ Asidi Kompozisyonu ve Buzdolabında Muhafazası 4 0C Sırasında Lipit Oksidasyonu

9. The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

10. The effects of fenton type (Fe 2/H2O2) oxidation system on lipid and protein oxidation of grey mullet (Mugil cephalus).

11. Comparison of Two Thiobarbituric Acid TBA Method for Monitoring Lipid Oxidation in Fish

1. Optimized Fish Protein Hydrolyzates Using Commercial Enzymes Trace Element Contents

2. ELECTROPHORETIC PATTERNS OF LIVER AND MUSCLE PROTEINS OF PUFFERFISH, Torquigener flavimaculosus (Hardy Randall, 1983)

3. TETRODOTOXIN BINDING PROTEIN IN THE MARINE PUFFER FISH

4. Bıoactıve Fısh Peptıds Derıved From Fıshery By Products

5. Proxımate Composıtıon Of Three Dıffernt Fısh (Trout, Anchovy And Whıtıng) Waste In Dıfferent Month

6. Introducing toroid cans for canning industry for energy savings and better qualityproducts

7. The effects of packaging material on quality changes of fish pate produced from skipjack tuna Katsuwonus pelamis during the refrigerated storage

8. THE EFFECTS OF PACKAGING MATERIAL ON QUALITY CHANGES OF FISH PATÉ PRODUCED FROM SKIPJACK TUNA (Katsuwonus pelamis) DURING THE REFRIGERATED STORAGE

9. Functıonal propertıes of surımı obtaıned from guıtarfısh rhinobatos rhinobatos

10. Effects of soaking in sodium bicarbonate on rainbow trout oncorhynchus mykiss quality during iced storage

11. Seyhan Baraj Gölünde Farklı Mevsimlerde Avlanan Kadife Balıklarının (Tinca tinca L., 1758) Yağ Asitleri Kompozisyonundaki Değişimler

12. Use of toroid cans to produce canned tuna with better quality

13. Effects of rosemary (Rosmarinus officinalis) extract addition on oxidative stability of fried sea bream (Sparus aurata) durig chill storage (4C)

14. Kekik İlavesinin Sardalyanın(Sardina Pilchardus) Buzda Depolanma Süresi Üzerine Etkilerinin Duyusal ve Kimyasal Yönden Değerlendirilmesi

15. Kekiki İlavesinin Sardalyanın (Sardina pilchardus) Buzda Depolanma Süresi Üzerine Etkilerinin Duyusal ve Kimyasal Yönden Değerlendirilmesi

1. Novel Thermal Sterilization Technologies in Seafood Processing

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje