Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities von Kılınç, Berna, Çaklı, Şükran

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Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi von Erol, Nida Demirtas, Cakli, Sukran, Szymczak, Mariusz, Shen, Cangliang, Matak, Kristen E., Jaczynski, Jacek

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Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods von Çaklı, Şükran, Demirtaş Erol, Nida, Şen Yılmaz, Evren Burcu, Baldemir, Pınar, Çaklı, Atilla

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Extraction of trypsin enzyme from visceral organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) and determination of some functional characteristics von Erkan, Boğaçhan Burak, Çaklı, Şükran

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Chemical, microbiological and sensory changes in thawed frozen fillets of sardine ( Sardina pilchardus) during marination von Kilinc, Berna, Cakli, Sukran

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Stability of fish protein hydrolysate from processing wastes of gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) du... von Türkaslan, Kadir Emre, Çaklı, Şükran

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Determination of the shelf life of sardine ( Sardina pilchardus) marinades in tomato sauce stored at 4 °C von Kilinc, Berna, Cakli, Sukran

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Textural acceptability of prepared fish sausages by controlling textural indicators von DİNÇER, Mehmet Tolga, ÇAKLI, Şükran

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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels von Tolasa, Sebnem, Lee, Chong M, Cakli, Sukran

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Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage von Dincer, M T, Yilmaz, E B S, Cakli, S

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Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate von Tolasa Yılmaz, Şebnem, Çaklı, Şükran, Şen Yılmaz, Evren Burcu, Kırlangıç, Fatih, Lee, Chong

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Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during stora... von Erol, N D, Erdem, O A, Cakli, S

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Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (Febru... von Erol, Nida Demirtas, Erdem, Ömer Alper, Cakli, Sukran

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Nutrification and fat reduction of deep-fried protein isolates von Erol, Nida Demirtas, Cakli, Sukran, Szymczak, Mariusz, Shen, Cangliang, Matak, Kristen E., Jaczynski, Jacek

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Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke von Kilinc, Berna, Cakli, Sukran

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Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life von Cadun, Asli, Kışla, Duygu, Çaklı, Şükran

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Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades von Kilinc, B, Cakli, S

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Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-fryi... von Erol, Nida Demirtas, Erdem, Ömer Alper, Yilmaz, Sebnem Tolasa, Kayalar, Hüsniye, Cakli, Sukran

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Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) von Demirtas Erol, Nida, Erdem, Ömer Alper, Cakli, Sukran, Yavuz, Arzu Burcu

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Screening for antibiotic residues in the trout by the Four Plate test, Premi test and ELISA test von Kilinc, Berna, Cakli, Sukran

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