Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Yunuslar

Ziraat Mühendisliği Dergisi , cilt.350, ss.54-56, 2008 (Hakemli Dergi)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

From Printer to Table: Transforming Seafood Production with 3D Printing Technology

4th International Congress on Engineering and Life Science, Comrat, Moldova, 17 - 19 Kasım 2023

Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.56

Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.58

Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.55

Investigation of Color Changes of Anchovy and Sardine Fillets Treated with Different Oils and Liquid by Computer-Based Image Analysis Technology

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.59 Creative Commons License

THE EFFECTS OF DIFFERENT IMMERSION TIME WITH WATER-BASED LIQUID SMOKE APPLICATIONS ON THE COLOR OF ANCHOVY FILLETS

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.54

Monitoring Of Color Changes In Different Processes Of Anchovy And Sardine Fillets Dipped In Orange Oil, Lemon Oil And Liquid Smoke

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.58 Creative Commons License

Monitoring of the Effect of Different Acetic Acid Ratios on the Color of Marinated Anchovy Fillets and Skin during 24 Hours

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.55 Creative Commons License

Monitoring The Effect Of Different Commercial Vinegars On The Color Of Anchovy And Sardine Fillets

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.56

Investigation of Color Changes of Anchovy and Sardine Fillets Treated with Different Oils and Liquid by Computer-Based Image Analysis Technology

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.59

THE EFFECTS OF DIFFERENT IMMERSION TIME WITH WATER-BASED LIQUID SMOKE APPLICATIONS ON THE COLOR OF ANCHOVY FILLETS

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.54

Effect of Dry Salting on the Color of Sardine

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.57 Creative Commons License

Effect of Dry Salting on the Color of Sardine

2. International Conference on "Agriculture, Forestry & Life Sciences", Prag, Çek Cumhuriyeti, 18 - 20 Nisan 2019, ss.57

The Efficiency of Different Disinfectants on Fish Eviscerating Knives

International Congress on Engineering and Life Sciences, Kastamonu, Türkiye, 11 - 14 Nisan 2019, ss.640-643

Monitoring Color Values of Fillet and Skin of Seabass and Seabream pre-treated with Bleaching Agent Solutions

International Congress on Engineering and Life Sciences, Kastamonu, Türkiye, 11 - 14 Nisan 2019, ss.657

Quality Index Method (QIM) in Aquatic Products

4th International Scientific Research Congress, Yalova, Türkiye, 14 - 17 Şubat 2019, ss.453-459

CONSUMER PREFERENCE FOR SEAFOOD: THE MYTHS AND REALITIES

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.4

MONITORING THE COLOR CHANGE OF FOUR DIFFERENT FRESH SEAFOOD STORED IN CHILLED CONDITIONS: A PRELIMINARY STUDY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.102 Creative Commons License

A PRELIMINARY STUDY ON THE EFFECT OF SALTING METHOD ON THE COLOR AND AREA of SALTED ATLANTIC BONITO (Sarda sarda)

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.287 Creative Commons License

THE EFFECT OF LIQUID SMOKE CONDENSATE ON SALTED BONITO (SARDA SARDA) COLOR: A PRELIMINARY STUDY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.286 Creative Commons License

SALMON REDNESS AND ITS EFFECT ON PUBLIC PERCEPTION OF QUALITY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.5

THE EFFECT OF USING TWO DIFFERENT COMMERCIAL LIQUID SMOKE CONDENSATES ON COLOR PROPERTIES OF SALTED BONITO: A PRELIMINARY STUDY

Fifth International Conference Sustainable Postharvest and Food Technologies - INOPTEP , 2017, Vršac, Sırbistan, 23 - 28 Nisan 2017, ss.101 Creative Commons License

The Use of Liquid Smoke Condensate in Foods and Its Effect on Health

World Congress on Public Health and Nutrition, Madrid, İspanya, 9 - 12 Mart 2016, cilt.6, sa.1, ss.52

The Use of Liquid Smoke Condensate in Foods and Its Effect on Healt

World Congress on Public Health and Nutrition, 9 - 12 Mart 2016

Some physical attributes of liquid smoked clams

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015, ss.1

Effects of wet/dry brining and liquid smoke dipping on cooked tiger shrimp.

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Chicago, Amerika Birleşik Devletleri, 11 - 14 Temmuz 2015, ss.2

Hiperspektral Görüntüleme Teknolojisi ve Su Ürünlerinde Kullanımı

Fisheries and Aquatic Sciences (FABA), Eskişehir, Türkiye, 21 - 24 Kasım 2012

Bilgisayarlı Resim Analizinde İki Resim Tekniğinin Su Ürünlerine Uygulanması

Fisheries and Aquatic Sciences (FABA), Eskişehir, Türkiye, 21 - 24 Kasım 2012

Visual Quality Evaluation of Foods Using Machine Vision

Food Tech Pack Tech, Auckland, Yeni Zelanda, 25 - 27 Eylül 2012, ss.1

Imaging and cancer detection

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.3 Sürdürülebilir Kalkınma

Seafood consumption and gastrointestinal cancers.

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.4 Sürdürülebilir Kalkınma

Smoked food and cancer risk

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.1 Sürdürülebilir Kalkınma

Liquid smoke flavourings and reduced cancer risk

5th International Congress on Nutrition and Cancer, Elazığ, Türkiye, 9 - 11 Eylül 2012, ss.2 Sürdürülebilir Kalkınma

Quantification of the colors in salmon fillets during the liquid smoking process.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.1

Evaluation of color and other visual attributes of foods with machine vision.

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.4

Accurate segmentation of the semi-transparent or complex images by the “two-image” method

New Zealand Institute of Food Science & Technology Annual Conference, Hamilton, Yeni Zelanda, 26 - 28 Haziran 2012, ss.2

Prediction of the weight of mussel and pipi meat using machine vision

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252 Creative Commons License

Color evaluation of the gills and eyes of fish: machine vision and image analysis methods

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252 Creative Commons License

Does polarized / non-polarized illumination, and wet / dry skin change the surface color of fish?

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252 Creative Commons License

Effect of the degree of non-homogeneity of color on the sensory panel color quantification error

Institute of Food Technologists (IFT) Annual Meeting & Food Expo, Las Vegas, Amerika Birleşik Devletleri, 25 - 28 Haziran 2012, ss.252

Deniz ve iç su ekosistemlerinde balık faunasını etkileyen faktörler

9. Ulusal Ekoloji ve Çevre Kongresi, Nevşehir, Türkiye, 7 - 10 Ekim 2009, ss.292 Sürdürülebilir Kalkınma

Hedef dışı avcılık ve sucul ekosistem üzerine etkileri

9. Ulusal Ekoloji ve Çevre Kongresi, Nevşehir, Türkiye, 7 - 10 Ekim 2009, ss.225

Su Ürünleri Sektöründe Sıvı Tütsüleme

15. Ulusal Su Ürünleri Sempozyumu, Elazığ, Türkiye, 29 Eylül - 01 Ekim 2009, ss.112

Sürdürülebilir su ürünleri

Ulusal Su Günleri, Türkiye, 29 Eylül - 01 Ekim 2009

Seafood Sector in Turkey

3th TAFT Conference, Kopenhag, Danimarka, 15 - 18 Eylül 2009, ss.90

A New Trend of Fish/Shellfish Packaging: Biopackaging

First International Congress of Seafood Technology, İzmir, Türkiye, 18 - 21 Mayıs 2008, ss.65-67 Creative Commons License

Kitap & Kitap Bölümleri

Measurement of Visual Attributes of Fresh and Processed Seafood (Ch:4)

Handbook of Seafood: Quality and Safety Maintenance and Applications, İsmail Yüksel Genç, Eduardo Esteves and Abdullah Diler, Editör, Nova Sci Nova Science Publishers Inc., *, 2016 Creative Commons License

Quality Evaluation of Seafoods

Computer Vision Technology for Food Quality Evaluation, Sun, Da-Wen, Editör, Elsevier, ss.243-270, 2016

Quality Evaluation of Seafoods (Ch.:10)

Computer Vision Technology for Food Quality Evaluation, Da-Wen Sun, Editör, Elsevier Science, Oxford/Amsterdam , Cambridge, Ma, ss.243-270, 2016

Ansiklopedide Bölümler

Metrikler

Yayın

115

Atıf (WoS)

177

H-İndeks (WoS)

8

Atıf (Scopus)

259

H-İndeks (Scopus)

9

Proje

8

Tez Danışmanlığı

2

Açık Erişim

21
BM Sürdürülebilir Kalkınma Amaçları