İsmail YILMAZ - Publications, H-index & Citations

İsmail YILMAZ

Tekirdag Namik Kemal University

15H指数

52论文数

1.1K被引数

收录论文 11

发表时间

Effect of Oleogel type and Spirulina enrichment on glyoxal (GO), methylglyoxal (MGO) and malondialdehyde (MDA) formation in vegan meatball analogues 油凝胶类型和螺旋藻强化对素食肉丸模拟品中乙二醛（GO）、甲基乙二醛（MGO）和丙二醛（MDA）形成的影响

Food Chemistry

IF9.8

2025-07-29

PREAI

Halime Pehlivanoğlu; Çetin Yağcılar; İsmail Yılmaz; Mustafa Yaman; Aslı Aksoy; Suzan Uzun; Merve Gözde Albaş; Ibrahim Palabiyik

Physicochemical and sensory characteristics of traditional Kirklareli meatballs with added cowpea (Vigna unguiculata) flour

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2023-02-02

OAAI

Kahraman, Esra; Daglioglu, Orhan; Yilmaz, Ismail

Clinical and laboratory characteristics of unintentional carbon monoxide poisoning due to coal stove in children

TOXIN REVIEWS

IF2.4

2016-10-19

PREAI

Bicilioglu, Yuksel; Anil, Murat; Yilmaz, Ismail; Bal, Alkan; Gokalp, Gamze; Can, Fulya Kamit; Zengin, Neslihan; Durak, Fatih; Anil, Ayse Berna

Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology

MEAT SCIENCE

IF6.1

2010-03-01

PREAI

Velioglu, Hasan Murat; Velioglu, Serap Durakli; Boyaci, Ismail Hakki; Yilmaz, Ismail; Kurultay, Sefik

Effects of gamma irradiation on trans fatty acid composition in ground beef

FOOD CONTROL

IF6.3

2007-06-01

PREAI

Yilmaz, Ismail; Gecgel, Umit

Physicochemical and sensory characteristics of low fat meatballs with added wheat bran 添加麦麸的低脂肉丸的理化和感官特性

JOURNAL OF FOOD ENGINEERING

IF5.8

2005-08-01

PREAI

Yilmaz, I

Changes of microbiological quality in meatballs after heat treatment

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2005-05-03

PREAI

Yilmaz, I; Arici, M; Gümüs, T

Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs 黑麦麸皮添加量对低脂肉丸脂肪酸组成及品质特性的影响

MEAT SCIENCE

IF6.1

2004-06-01

106

PREAI

Yilmaz, I

Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market

FOOD CONTROL

IF6.3

2003-10-01

PREAI

Kayisoglu, S; Yilmaz, I; Demirci, M; Yetim, H

The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs 燕麦麸替代脂肪对肉丸脂肪酸组成及理化性质的影响

MEAT SCIENCE

IF6.1

2003-10-01

142

PREAI

Yilmaz, I; Daglioglu, O

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil

MEAT SCIENCE

IF6.1

2002-10-01

PREAI

Yilmaz, I; Simsek, O; Isikli, M

研究方向