The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish von Tokur, Bahar, Korkmaz, Koray, Uçar, Yılmaz

Volltext

Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional... von Tokur, Bahar, Korkmaz, Koray, Uçar, Yılmaz

Volltext

Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology von Korkmaz, Koray, Tokur, Bahar

Volltext

Chemical and sensory quality changes of fish fingers, made from mirror carp ( Cyprinus carpio L., 1758), during frozen storage (−18 °C) von Tokur, Bahar, Ozkütük, Serhat, Atici, Esin, Ozyurt, Gülsün, Ozyurt, Caner Enver

Volltext

Investigation of the quality parameters of hydrolysates obtained from fish by‐products using response surface methodology von Korkmaz, Koray, Tokur, Bahar

Volltext

Seafood associated human pathogenic non-enveloped viruses von Tokur, Bahar, Korkmaz, Koray

Volltext

Tetrodotoxin binding protein in the marine puffer fish von TOKUR, Bahar, KORKMAZ, Koray

Volltext

effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss) von Tokur, Bahar

Volltext

Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito? von Korkmaz, Koray, Tokur, Bahar, Ucar, Yilmaz

Volltext

Extraction of protein from fresh rainbow trout (Onchorhynchus mykiss) viscera and smoked trout trimmings using commercial enzymes von Polat, Abdurrahman, Tokur, Bahar, Buga, Hakan

Volltext

The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish von Tokur, Bahar, Korkmaz, Koray

Volltext

Computational modeling of axial rotation for the evolution of temperature in horizontal toroidal cans under pasteurization conditions von Erdogdu, Ferruh, Topcam, Huseyin, Altin, Ozan, Karatas, Ozan, Sarghini, Fabrizio, Tokur, Bahar, Tutar, Mustafa

Volltext

Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Qua... von GÜVENİN, Demet, TOKUR, Bahar, KORKMAZ, Koray, UÇAR, Yılmaz

Volltext

The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil von Tokur, Bahar, Aksun, Elif Tuğçe

Volltext

MYOFIBRILLAR AND SARCOPLASMIC PROTEIN OXIDATION AND DEGRADATION OF THIN-LIPPED GRAY MULLET (LIZA RAMADA) DURING REFRIGERATED STORAGE (4C) von TOKUR, BAHAR, POLAT, ABDURRAHMAN

Volltext

Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage von Aksun, Elif Tuğçe, Karakaya Tokur, Bahar

Volltext

The Effects of Rosemary Extract on Protein Quality of Cooked Gilthead Sea Bream (Sparus aurata) During Frozen Storage (-18°C) von Tokur, Bahar, Ozyurt, Gulsun

Volltext

The effects of different thawing methods on protein quality of frozen fish von Tokur, Bahar

Volltext

Chemical and sensory changes in frozen (-18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons von Özyurt, Gülsün, Polat, Abdurrahman, Tokur, Bahar

Volltext

Nutritional composition of frog ( Rana esculanta) waste meal von Tokur, Bahar, Gürbüz, R. Devrim, Özyurt, Gülsün

Volltext