Sadettin Turhan - Publications, H-index & Citations

Sadettin Turhan

ondokuz mayis university

26H指数

81论文数

2.0K被引数

收录论文 19

发表时间

Ammonia-Responsive Gelatin/Co–MOF Composite Films Based on Gallic Acid-Derived Metal–Organic Frameworks for Intelligent Food Packaging 基于没食子酸衍生的金属-有机框架的氨响应明胶/钴-金属有机框架复合薄膜用于智能食品包装

Polymers

IF4.9

2026-08-14

OAAI

Mahmut Ekrem Parlak; Burcu Demirtaş; Ayse Neslihan Dundar; Oya Irmak Sahin; Adnan Fatih Dagdelen; Furkan Turker Saricaoglu; Luca Rastrelli; Maria D’Elia; Sadettin Turhan

Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks 银纳米粒子/印楝油负载的角豆胶薄膜：一种环保的保鲜材料及其在热处理萨拉米香肠中的应用潜力

Meat Science

IF6.1

2025-06-21

PREAI

Hilal Soyocak; Şule Bıyık; Güliz Akyüz; Müberra Andaç; Sadettin Turhan

Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils

FOOD PACKAGING AND SHELF LIFE

IF10.6

2020-09-01

PREAI

Saricaoglu, Furkan Turker; Turhan, Sadettin

Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties

FOOD PACKAGING AND SHELF LIFE

IF10.6

2020-06-01

PREAI

Yilmaz, Kubra; Turhan, Sadettin; Saricaoglu, Furkan Turker; Tural, Serpil

Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks

MEAT SCIENCE

IF6.1

2019-12-01

PREAI

Saricaoglu, Furkan Turker; Turhan, Sadettin

High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films

FOOD HYDROCOLLOIDS

IF12.4

2018-11-01

PREAI

Saricaoglu, Furkan Turker; Tural, Serpil; Gul, Osman; Turhan, Sadettin

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-12-01

PREAI

Saricaoglu, Furkan Turker; Gul, Osman; Tural, Serpil; Turhan, Sadettin

Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2016-10-01

PREAI

Agar, Berrin; Genccelep, Huseyin; Saricaoglu, Furhan Turker; Turhan, Sadettin

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-01-01

PREAI

Oz, Fatih; Kizil, Mevlude; Zaman, Ali; Turhan, Sadettin

The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions

FOOD HYDROCOLLOIDS

IF12.4

2015-06-01

PREAI

Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin

LIPID QUALITY OF ANCHOVY (ENGRAULIS ENCRASICHOLUS) FILLETS AFFECTED BY DIFFERENT COOKING METHODS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2011-11-01

PREAI

Turhan, Sadettin; Ustun, Nebahat Sule; Temiz, Hasan

Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access

POULTRY SCIENCE

IF4.2

2011-06-01

OAAI

Sarica, M.; Ocak, N.; Turhan, S.; Kop, C.; Yamak, U. S.

Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2011-02-25

OAAI

Tarakci, Zekai; Temiz, Hasan; Aykut, Umut; Turhan, Sadettin

Enhancement of the nutritional status of beef patties by adding flaxseed flour 通过添加亚麻籽粉来改善牛肉饼的营养状况

MEAT SCIENCE

IF6.1

2009-08-01

110

PREAI

Bilek, A. Elif; Turhan, Sadettin

Aluminium contents in baked meats wrapped in aluminium foil

MEAT SCIENCE

IF6.1

2006-12-01

PREAI

Turhan, Sadettin

Effect of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2006-06-01

PREAI

Turhan, S; Ustun, NS; Bank, I

Utilization of hazelnut pellicle in low-fat beef burgers 榛子膜在低脂牛肉汉堡中的利用

MEAT SCIENCE

IF6.1

2005-10-01

135

PREAI

Turhan, S; Sagir, I; Ustun, NS

Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)

FOOD CHEMISTRY

IF9.8

2004-11-01

PREAI

Turhan, S; Ustun, NS; Altunkaynak, TB

A note on the total and heme iron contents of ready-to-eat doner kebabs

MEAT SCIENCE

IF6.1

2004-06-01

PREAI

Turhan, S; Altunkaynak, TB; Yazici, F

研究方向