K. Unal

发表

Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid

M. Karakaya, Nuran Erdem, A. S. Babaoğlu, 2022, Journal of Aquatic Food Product Technology.

Dynamics of unloaded and green tea extract loaded lecithin based liposomal dispersions investigated by nuclear magnetic resonance T2 relaxation.

M. Oztop, Emrah Kirtil, Damla Dag, 2017, Food research international.

The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk.

M. Karakaya, F. Oz, K. Unal, 2018, Journal of the science of food and agriculture.

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage.

M. Karakaya, H. Poçan, A. S. Babaoğlu, 2022, Meat science.

The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets

E. Ateş, K. Unal, 2023, International Journal of Gastronomy and Food Science.

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

C. Sarıçoban, Eda Alagöz, K. Unal, 2021, British poultry science.

Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice

M. Karakaya, A. S. Babaoğlu, K. Unal, 2019, British poultry science.

Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

L. Pırlak, M. Karakaya, A. S. Babaoğlu, 2023, British poultry science.

Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties

H. Alpas, M. Oztop, K. Unal, 2022, ACS Food Science & Technology.

A Novel Gastronomy Application Technique for Ready‐to‐Eat Salmon Meat Samples: Curcumin and Black Seed Oil Nanofibers with Sous Vide Cooking

B. Balci, Zafer Ceylan, R. Meral, 2022, Journal of food processing and preservation.

Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

C. Sarıçoban, K. Unal, C. Saricoban, 2021, Journal of Food Science and Technology.

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

M. Karakaya, A. S. Babaoğlu, K. Unal, 2023, Food Science & Nutrition.

A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil.

Zafer Ceylan, R. Meral, A. S. Babaoğlu, 2023, Food research international.

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

C. Sarıçoban, K. Unal, A. Cabi, 2022, Selcuk Journal of Agricultural and Food Sciences.