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N

Nesimi Aktaş

engineering architecture faculty

18H指数
45论文数
883被引数
收录论文 18
发表时间
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Physicochemical properties and oxidative stability of fats obtained from Turkish native geese raised in free-range system土耳其本土放养鹅脂肪的物理化学性质及其氧化稳定性
errJournal of Thermal Analysis and Calorimetry
IF3.1
err2026-09-10
err0
PREAI
errNesimi Aktaş
err分享
err收藏
Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2020-07-01
err18
errOAAI
errUzlasir, Turkan; Aktas, Nesimi; Gercekaslan, Kamil Emre
err分享
err收藏
Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil
errTHERMOCHIMICA ACTA
IF3.5
err2018-11-01
err15
PREAI
errAktas, Nesimi; Uzlasir, Turka; Tuncil, Yunus Emre
err分享
err收藏
Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat
errJOURNAL OF FOOD SCIENCE
IF3.4
err2015-08-28
err7
PREAI
errKilic, B.; Simsek, A.; Claus, J. R.; Atilgan, E.; Aktas, N.
err分享
err收藏
Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product
errMEAT SCIENCE
IF6.1
err2014-01-01
err19
PREAI
errAkkose, Ahmet; Aktas, Nesimi
err分享
err收藏
Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef
errMEAT SCIENCE
IF6.1
err2012-04-01
err11
PREAI
errKabil, Emre; Aktas, Nesimi; Balci, Ercan
err分享
err收藏
Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2011-10-01
err48
PREAI
errPolatoglu, Bilgehan; Bese, A. Vildan; Kaya, Mukerrem; Aktas, Nesimi
err分享
err收藏
Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2010-03-23
err7
errOAAI
errAktas, N.; Akkose, A.
err分享
err收藏
Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
errMEAT SCIENCE
IF6.1
err2008-11-01
err41
PREAI
errAkkoese, Ahmet; Aktas, Nesimi
err分享
err收藏
Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat
errMEAT SCIENCE
IF6.1
err2006-10-01
err86
PREAI
errAktas, N.; Genccelep, H.
err分享
err收藏
Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err21
PREAI
errAksu, MI; Aktas, N; Kaya, M
err分享
err收藏
Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2005-12-01
err28
PREAI
errAktas, N; Kiliç, B
err分享
err收藏
Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product)
errMEAT SCIENCE
IF6.1
err2005-11-01
err25
PREAI
errAktas, N; Gürses, A
err分享
err收藏
The effects of pH, NaCl and CaCl2 on thermal denaturation characteristics of intramuscular connective tissue
errTHERMOCHIMICA ACTA
IF3.5
err2003-12-01
err22
PREAI
errAktas, N
err分享
err收藏
Fractionation and characterization of edible sheep tail fat
errMEAT SCIENCE
IF6.1
err2003-02-01
err33
PREAI
errÜnsal, M; Aktas, N
err分享
err收藏
Detection of beef body fat and margarine in butterfat by differential scanning calorimetry
errJOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
IF3.1
err2001-12-01
err40
PREAI
errAktas, N; Kaya, M
err分享
err收藏
The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2001-08-01
err85
PREAI
errAktas, N; Kaya, M
err分享
err收藏
Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study
errMEAT SCIENCE
IF6.1
err2001-08-01
err65
PREAI
errAktas, N; Kaya, M
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
M
M. Kaya
H 指数: 138 · 论文数: 1.9K
A
Ahmet Gürses
H 指数: 37 · 论文数: 138
J
J. Claus
H 指数: 27 · 论文数: 216
M
Muhammet İrfan Aksu
H 指数: 23 · 论文数: 90
Y
Yunus E. Tunçil
H 指数: 20 · 论文数: 63
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