S. Cakli

发表

Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging

E. Caglak, S. Cakli, B. Kılınç, 2008 .

Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

T. Dinçer, S. Cakli, B. Kılınç, 2006 .

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-frying

Hüsniye Kayalar, Ö. Erdem, S. Cakli, 2022, LWT.

Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

Ö. Erdem, S. Cakli, A. Yavuz, 2021 .

Extraction of trypsin enzyme from visceral organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) and determination of some functional characteristics

S. Cakli, Boğaçhan Burak Erkan, 2020, Ege Journal of Fisheries and Aquatic Sciences.

Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage

E. Yılmaz, T. Dinçer, S. Cakli, 2017 .

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

S. Cakli, B. Kılınç, A. Türkkan, 2008 .

Determination of the Tissue Distribution of PPO on Caramote Prawn (Melicertus kerathurus, Forskal, 1755) and Jinga Shrimp (Metapenaeus affinis, H. Milne Edwards, 1837) Caught from Izmir

T. Dinçer, I. Aydin, S. Cakli, 2013 .

Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice

T. Dinçer, S. Cakli, B. Kılınç, 2007 .

Determination of Quality Characteristics of Holothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey

T. Dinçer, S. Cakli, D. Kışla, 2004 .

A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life

S. Cakli, D. Kışla, A. Cadun, 2005 .

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life.

S. Cakli, D. Kışla, A. Cadun, 2008, Food chemistry.

EFFECTS OF MULTIPLE FREEZING AND REFRIGERATOR THAWING CYCLES ON THE QUALITY CHANGES OF SEA BASS (DICENTRARCHUS LABRAX)

Y. Alparslan, T. Baygar, S. Cakli, 2013 .

EFFECTS OF PHOSPHATES TREATMENT ON THE QUALITY OF FROZEN‐THAWED FISH SPECIES

T. Dinçer, S. Cakli, B. Kılınç, 2009 .

Amino acids and fatty acid composition content of fish sauce.

T. Dinçer, S. Cakli, B. Kılınç, 2010 .

Physical and oxidative stabilization of omega-3 fatty acids in surimi gels.

Chong-Min Lee, S. Cakli, S. Tolasa, 2010, Journal of food science.

Effects of Phosphate Dip Treatments on Chemical, Microbiological, Color, Textural, and Sensory Changes of Rainbow Trout (Onchorhyncus mykiss) Fillets During Refrigerated Storage

S. Cakli, B. Kılınç, A. Cadun, 2009 .

The Quality Changes of Trout (Oncorhynchus mykiss W., 1792) with a Vegetable Topping During Frozen Storage (-18°C).

A. Polat, S. Cakli, Bahar Tokur, 2006 .

Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss)

T. Dinçer, S. Cakli, B. Kılınç, 2006 .

Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination

S. Cakli, B. Kılınç, 2004 .

Comparison of Effects of Slurry Ice and Flake Ice Pretreatments on The Quality of Aquacultured Sea Bream Sparus aurata and Sea Bass Dicentrarchus labrax stored at 4 C

T. Dinçer, S. Cakli, B. Kılınç, 2007 .

Determination of astaxanthin and canthaxanthin in salmonid

S. Cakli, U. Ostermeyer, S. Tolasa, 2005 .

Textural acceptability of prepared fish sausages by controlling textural indicators

M. Dinçer, S. Cakli, M. T. Dinçer, 2015 .

A Study on the Quality Changes of Cultured Gilthead Seabream (Sparus aurata L., 1758) and Seabass (Dicentrarchus labrax L., 1758) under the Market Conditions*

L. Taşkaya, S. Cakli, U. Çelik, 2003 .

Biochemical compositions of the Abant Trout (Salmo trutta abanticus T., 1954) and Rainbow Trout (Oncorhynchus mykiss W., 1792) were fed with extruded pellet diet in culture conditions.

S. Cakli, U. Çelik, I. Uysal, 2002 .

Shelf life of new culture specie (Diplodus puntazzo) in refrigerator

T. Dinçer, S. Cakli, B. Kılınç, 2008 .

Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

E. Caglak, S. Cakli, B. Kılınç, 2012 .

QUALITY CHANGES OF SARDINE (SARDINA PILCHARDUS) PATTIES DURING REFRIGERATED STORAGE

S. Cakli, B. Kılınç, S. Tolasa, 2008 .

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

T. Dinçer, S. Cakli, B. Kılınç, 2009 .

Comparison of IEF patterns of sarcoplasmic proteins of fish from North Atlantic and Aegean Sea

H. Rehbein, S. Cakli, R. Kündiger, 2009 .

Chemical, microbiological and sensory changes associated with fish sauce processing

T. Dinçer, S. Cakli, B. Kılınç, 2006 .

Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke

S. Cakli, B. Kılınç, 2012 .

Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C

S. Cakli, B. Kılınç, 2005 .

Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C.

E. Caglak, S. Cakli, D. Kışla, 2009 .

CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION

T. Dinçer, S. Cakli, B. Kılınç, 2008 .

The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C

S. Cakli, B. Kılınç, 2005 .

Quality Changes of Fish Burger From Rainbow Trout During Refrigerated Storage

L. Taşkaya, S. Cakli, B. Kılınç, 2003 .

Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C

T. Dinçer, S. Cakli, B. Kılınç, 2006, Critical reviews in food science and nutrition.

EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)

Ö. Erdem, T. Dinçer, S. Cakli, 2015 .

Quality Changes of Sardine (Sardina pilchardus W.,1792) During Frozen Storage

S. Cakli, B. Kılınç, D. Kışla, 2003 .

Production and quality of fish fingers from different fish species

L. Taşkaya, S. Cakli, B. Kılınç, 2005 .

Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid

S. Cakli, A. Cadun, S. Tolasa, 2011 .

Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice

T. Dinçer, S. Cakli, B. Kılınç, 2006, Critical reviews in food science and nutrition.

Textural and Sensory Properties of Fish Sausage from Rainbow Trout

T. Dinçer, S. Cakli, 2010 .

Comparison of proximate and fatty acid composition of the flesh of wild and cultured fish species

T. Dinçer, S. Cakli, A. Cadun, 2010 .

Chemical Composition and Biometrical Measurements of the Turkish Sea Urchin (Paracentrotus Lividus, Lamarck, 1816)

T. Dinçer, S. Cakli, 2007, Critical reviews in food science and nutrition.

Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate

E. Yılmaz, S. Cakli, C. Lee, 2018 .

Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage

T. Dinçer, S. Cakli, D. Kışla, 2012 .

Screening for antibiotic residues in the trout by the Four Plate test, Premi test and ELISA test

S. Cakli, B. Kılınç, 2008 .

Nutrification and fat reduction of deep-fried protein isolates

J. Jaczynski, K. Matak, S. Cakli, 2023, Food Chemistry.