Prof. Dr. MUHAMMET İRFAN AKSU

Makaleler 91

1. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage

European Food Research and Technology , cilt.249, sa.5, ss.1329-1341, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

2. Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

AKSU M. İ., Turan E., GÜLBANDILAR A., Tamturk F.

MEAT SCIENCE , cilt.197, 2023 (SCI-Expanded, Scopus)

3. Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

AKSU M. İ., Turan E.

PACKAGING TECHNOLOGY AND SCIENCE , cilt.35, sa.4, ss.339-349, 2022 (SCI-Expanded, Scopus)

4. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient

Aksu M. İ., Erdemir E., Turan E., Öz F.

Meat Science , cilt.186, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

5. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product

Aksu M. İ., Erdemir E.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.59, sa.4, ss.1288-1298, 2022 (SCI-Expanded, Scopus)

6. The effects of water, methanol and petrolium ether extracts of Trachystemon Orientalis L. on some quality properties and shelf life of ground beef

Aksu M. İ., Derman H.

Gıda , cilt.47, sa.3, ss.468-480, 2022 (TRDizin)

7. Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste

Aksu M. İ., Turan E., Şat İ. G., Erdemir E.

Journal of Food Processing and Preservation , cilt.45, sa.11, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

8. Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef

Aksu M. İ., Turan E.

Journal of Food Science and Technology , cilt.58, sa.9, ss.3514-3524, 2021 (SCI-Expanded, Scopus)

9. Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastirma cemen paste during chilled storage

Aksu M. İ., Turan E., Şat İ. G.

JOURNAL OF STORED PRODUCTS RESEARCH , cilt.89, 2020 (SCI-Expanded, Scopus)

10. Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastirma

Aksu M. İ., Erdemir E., Turan E., Şat İ. G.

JOURNAL OF STORED PRODUCTS RESEARCH , cilt.89, 2020 (SCI-Expanded, Scopus)

11. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastirma during processing and storage

Aksu M. İ., Erdemir E., Öz F., Turan E., Gürses M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.11, 2020 (SCI-Expanded, Scopus)

12. Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Aksu M. İ., Turan E., Şat İ. G., Erdemir E., Öz F., Gürses M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.9, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

13. THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS

Öz F., Aksu M. İ., Turan M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.4, 2017 (SCI-Expanded, Scopus)

14. CHANGES IN THE COMPOSITION OF FREE AMINO ACID DURING PRODUCTION OF PASTIRMA CURED WITH DIFFERENT LEVELS OF SODIUM NITRITE

Erdemir E., AKSU M. İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.2, 2017 (SCI-Expanded, Scopus)

15. Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastirma Processing, a Dry-Cured Meat Product

Aksu M. İ., Dogan M., Sirkecioglu A. N.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.37, ss.18-28, 2017 (SCI-Expanded, Scopus)

16. The effect of Mullein Plant (verbascum sp.) extract on quality characteristics of ground meat

Aksu M. İ., Erdemir E., Çakıcı N., Güngör Ş., Alaylı Güngör A.

International Journal of Biotechnology and Bioengineering Research , cilt.7, sa.1, ss.107-118, 2016 (Hakemli Dergi)

17. Changes in the Physico-chemical and Microbial Quality during the Production of Pastirma Cured with Different Levels of Sodium Nitrite

Aksu M. İ., Erdemir E., Cakici N.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , cilt.36, sa.5, ss.617-625, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

18. The effect of Mullein Plant (verbascum sp.) extract on quality characteristics of ground meat.

Aksu M. İ., Erdemir E., Çakıcı N., Güngör S., Alaylı Güngör A.

International Journal of Biotechnology and Bioengineering Research , cilt.7, sa.1, ss.110-118, 2016 (Hakemli Dergi)

19. EFFECT OF LYOPHILIZED WATER EXTRACT OF URTICA DIOICA L. ON THE SHELF LIFE OF VACUUM-PACKAGED BEEF STEAKS

Aksu M. İ., Alinezhad H., Erdemir E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.3059-3066, 2015 (SCI-Expanded, Scopus)

20. THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS

Öz F., Kızıl M., Cakmak I. H., Aksu M. İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.2820-2833, 2015 (SCI-Expanded, Scopus)

21. A survey of the physico-chemical and microbiological quality of different pastirma types: a dry-cured meat product

Cakici N., Aksu M. İ., Erdemir E.

CYTA-JOURNAL OF FOOD , cilt.13, sa.2, ss.196-203, 2015 (SCI-Expanded, Scopus)

22. The impact of slaughter age on performance, carcass traits, properties of cut-up pieces of carcasses, and muscle development in broiler chickens

ÇOBAN Ö., LAÇİN E., AKSU M. İ., KARA A. A., Sabuncuoglu N.

EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus)

23. Effects of supplementing broiler diets with Saccharomyces cerevisiae at different levels and frozen storage on the meat quality traits of breasts and drumsticks

AKSU M. İ., KARAOĞLU M. M., ESENBUĞA N., MACİT M., Er H. O.

EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus)

24. Carcass and commercial cuts yield in broilers of different ages fed diets supplemented with probiotics

Karaoğlu M., Aksu M. İ., Esenbuğa N., Kaya A., Macit M.

African Journal of Food Science and Technology , cilt.5, sa.2, ss.46-52, 2014 (Hakemli Dergi)

25. Effect of thyme oil (Thymbra spicata l. Var. Spicata) on meat quality in Japanese quails

Aksu T., AKSU M. İ., Onel S. E., Yakan A., Kaya D. A., Baylan M.

EUROPEAN POULTRY SCIENCE , cilt.78, 2014 (SCI-Expanded, Scopus)

26. A survey of selected minerals in ready-to-eat pastirma types from different regions of Turkey using ICP/OES

Aksu M. İ., Erdemir E.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.38, sa.5, ss.564-571, 2014 (SCI-Expanded, Scopus, TRDizin)

27. EFFECTS OF LYOPHILIZED WATER EXTRACT OF SATUREJA HORTENSIS ON THE SHELF LIFE AND QUALITY PROPERTIES OF GROUND BEEF

Aksu M. İ., Özer H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.37, sa.5, ss.777-783, 2013 (SCI-Expanded, Scopus)

28. The effect of different photoperiod and stocking density on colour, pH and TBARS values in broilers meat (Farklı yerleşim sıklığı ve aydınlatma programlarının broyler etlerinde renk, pH ve TBARS değerleri üzerine etkisi).

Laçin E., Çoban Ö., Aksu M. İ., Sabuncuoğlu Çoban N., Daş H.

Atatürk University Journal of Veterinary Sciences , cilt.8, sa.3, ss.192-201, 2013 (TRDizin)

29. The Effects of Different Breeding Methods on Fattening Performance and Parameters Related to Slaughter, Carcass and Some Meat Quality in Broiler Chickens

LAÇİN E., ÇOBAN Ö., Aksu M. İ., Sabuncuoglu N., Das H.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.19, sa.2, ss.283-289, 2013 (SCI-Expanded, Scopus, TRDizin)

30. Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

Yuksel S., YANAR M., Aksu M. İ., Kopuzlu S., KABAN G., Sezgin E., et al.

TROPICAL ANIMAL HEALTH AND PRODUCTION , cilt.44, sa.7, ss.1521-1528, 2012 (SCI-Expanded, Scopus)

31. Effects of Sodium Tripolyphosphate and Modified Atmosphere Packaging on the Quality Characteristics and Storage Stability of Ground Beef

Aksu M. İ., Alp Erbay E.

FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.50, sa.1, ss.81-87, 2012 (SCI-Expanded, Scopus)

32. A study on possibility of Rosa canina seed use as feed ingredient in diets of Morkaraman male lambs

ESENBUĞA N., MACİT M., Karaoglu M., Aksakal V., YÖRÜK M. A., GÜL M., et al.

TROPICAL ANIMAL HEALTH AND PRODUCTION , cilt.43, sa.7, ss.1379-1384, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

33. FATTY ACID COMPOSITION, LEAN COLOR AND DRIP LOSS OF THE DIFFERENT MUSCLES FROM YOUNG HOLSTEIN FRIESIAN BULLS FINISHED ON DIETS CONTAINING VARIED PROPORTIONS OF WET SUGAR BEET PULP AND WHEAT STRAW

Yuksel S., Turgut L., YANAR M., AKSU M. İ., KABAN G., Unlu N.

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE , cilt.17, sa.5, ss.696-703, 2011 (SCI-Expanded, Scopus)

34. UTILIZATION OF THYMUS VULGARIS L. IN THE PRODUCTION OF SUCUK

ÖZ F., KAYA M., Aksu M. İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.35, sa.4, ss.483-487, 2011 (SCI-Expanded, Scopus)

35. Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products

Ceylan S., Aksu M. İ.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.91, sa.5, ss.956-962, 2011 (SCI-Expanded, Scopus)

36. Effects of organically-complexed minerals on meat quality in chickens

Aksu T., AKSU M. İ., YÖRÜK M. A., KARAOĞLU M. M.

BRITISH POULTRY SCIENCE , cilt.52, sa.5, ss.558-563, 2011 (SCI-Expanded, Scopus)

37. Effects of different fat sources and levels on the fatty acid composition in different tissues of laying hens

ÇELEBİ Ş., UTLU N., AKSU M. İ.

JOURNAL OF APPLIED ANIMAL RESEARCH , cilt.39, sa.1, ss.25-28, 2011 (SCI-Expanded, Scopus)

38. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

Alp Erbay E., Aksu M. İ.

MEAT SCIENCE , cilt.86, sa.2, ss.468-473, 2010 (SCI-Expanded, Scopus)

39. Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs

ESENBUĞA N., MACİT M., Karaoglu M., Aksakal V., Aksu M. İ., YÖRÜK M. A., et al.

LIVESTOCK SCIENCE , cilt.123, ss.255-260, 2009 (SCI-Expanded, Scopus)

40. Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma

AKSU M. İ.

JOURNAL OF FOOD SCIENCE , cilt.74, sa.2, 2009 (SCI-Expanded, Scopus)

41. Effect of Urtica dioica L. on the growth of Staphylococcus aureus in traditional dry fermented sausage ("sucuk")

KABAN G., AKSU M. İ., KAYA M. D.

JOURNAL OF MUSCLE FOODS , cilt.19, sa.4, ss.399-409, 2008 (SCI-Expanded, Scopus)

42. Determination of biogenic amines in sucuk

Genccelep H., Kaban G., Aksu M. İ., Öz F., Kaya M.

FOOD CONTROL , cilt.19, sa.9, ss.868-872, 2008 (SCI-Expanded, Scopus)

43. Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colour

ESENBUĞA N., MACİT M., Karaoglu M., Aksu M. İ., BİLGİN Ö. C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.88, sa.7, ss.1201-1207, 2008 (SCI-Expanded, Scopus)

44. Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product

Aksu M. İ., Kaya M., Öz F.

JOURNAL OF FOOD SAFETY , cilt.28, sa.1, ss.47-58, 2008 (SCI-Expanded, Scopus)

45. Effects of different raising systems on colour and quality characteristics of Turkish Pekin duck meats

LAÇİN E., AKSU M. İ., MACİT M., YILDIZ A., KARAOĞLU M. M., ESENBUĞA N., et al.

SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE , cilt.38, sa.3, ss.217-223, 2008 (SCI-Expanded, Scopus)

46. Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.)

Kaban G., Aksu M. İ., Kaya M.

JOURNAL OF FOOD SAFETY , cilt.27, sa.4, ss.400-410, 2007 (SCI-Expanded, Scopus)

47. The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product

Aksu M. İ.

JOURNAL OF MUSCLE FOODS , cilt.18, sa.4, ss.370-379, 2007 (SCI-Expanded, Scopus)

48. Influence of dietary Sorghum (Sorghum vulgare) and corn supplemented with methionine on cut-up pieces weights of broiler carcass and quality properties of breast and drumsticks meat

AKSU M. İ., İMİK H., Karaoglu M.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.13, sa.5, ss.361-367, 2007 (SCI-Expanded, Scopus)

49. Effect of meat piece, packaging and storage on pH, thiobarbituric acid reactive substances and microbial counts in broilers fed diets supplemented with ram horn hydrolysate

Aksu M. İ., Karaoglu M., Esenbuga N., Kaya M., Macit M.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.12, sa.2, ss.133-143, 2006 (SCI-Expanded, Scopus)

50. pH and colour characteristics of carcasses of broilers fed with dietary probiotics and slaughtered at different ages

Karaoglu M., Aksu M. İ., Esenbuga N., Macit M., Durdag H.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES , cilt.19, sa.4, ss.605-610, 2006 (SCI-Expanded, Scopus)

51. Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels

AKSU M. İ., KAYA M., ÖZ F.

American Journal of Food Technology , cilt.1, ss.59-65, 2006 (Hakemli Dergi)

52. Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat

Aksu M. İ., Kaya M., Ockerman H.

FOOD CHEMISTRY , cilt.93, sa.2, ss.237-242, 2005 (SCI-Expanded, Scopus)

53. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat

Aksu M. İ., Karaoglu M., Esenbuga N., Kaya M., Macit M., Ockerman H.

JOURNAL OF MUSCLE FOODS , cilt.16, sa.4, ss.306-317, 2005 (SCI-Expanded, Scopus)

54. Effect of supplemental ram horn hydrolysate (RHH) at different levels on growth performance and slaughter traits of broilers

Karaoglu M., Macit M., Aksu M. İ., Kurbanoglu E., Esenbuga N., Celebi S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.13, ss.2220-2226, 2005 (SCI-Expanded, Scopus)

55. Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced 'sucuk' produced using probiotics culture

Kaya M., Aksu M. İ.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.13, ss.2281-2288, 2005 (SCI-Expanded, Scopus)

56. The effect of alpha-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product

Aksu M. İ., Kaya M.

MEAT SCIENCE , cilt.71, sa.2, ss.277-283, 2005 (SCI-Expanded, Scopus)

57. Effects of vitamin E supplementation on myofibrillar proteins of fat-tailed awassi male lambs

Aksu M. İ., Aktas N., Kaya M., Macit M.

JOURNAL OF MUSCLE FOODS , cilt.16, sa.3, ss.177-183, 2005 (SCI-Expanded, Scopus)

58. Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum- and aerobic-packed breast and drumstick meats of broilers

Aksu M. İ., Karaoglu M., Kaya M., Esenbuga N., Macit M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.9, ss.1485-1491, 2005 (SCI-Expanded, Scopus)

59. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat

Aksu M. İ., Kaya M., Ockerman H.

JOURNAL OF MUSCLE FOODS , cilt.16, sa.3, ss.192-206, 2005 (SCI-Expanded, Scopus)

60. The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs

Gul M., Yoruk M., Macit M., Esenbuga N., Karaoglu M., Aksakal V., et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.9, ss.1439-1443, 2005 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

61. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastirma, a dried meat product, produced from beef

Aksu M. İ., Kaya M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.85, sa.8, ss.1305-1312, 2005 (SCI-Expanded, Scopus)

62. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures

Aktas N., Aksu M. İ., Kaya M.

FOOD CHEMISTRY , cilt.90, sa.4, ss.649-654, 2005 (SCI-Expanded, Scopus)

63. Effect of dietary ram horn hydrolysate (RHH) on the pH and color characteristics of carcasses, breast fillets and drumsticks of broilers

Karaoglu M., Esenbuga N., Macit M., Aksu M. İ., Kaya M., Kurbanoglu E.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.8, sa.3, ss.423-438, 2005 (SCI-Expanded, Scopus)

64. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Aksu M. İ., Kaya M.

FOOD CONTROL , cilt.15, sa.8, ss.591-595, 2004 (SCI-Expanded, Scopus)

65. Effect of vitamin E supplementation on intra- and intermuscular fatty acid composition of Awassi lambs

Aksu M. İ., Unsal M., Kaya M., Macit M.

JOURNAL OF MUSCLE FOODS , cilt.15, sa.3, ss.173-182, 2004 (SCI-Expanded, Scopus)

66. Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers

Karaoglu M., Aksu M. İ., Esenbuga N., Kaya M., Macit M., Durdag H.

ANIMAL SCIENCE , cilt.78, ss.253-259, 2004 (SCI-Expanded, Scopus)

67. Effect of vitamin E supplementation to the diet of Morkaraman lambs on intramuscular and intermuscular fatty acid composition

Unsal M., Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.28, sa.3, ss.563-568, 2004 (SCI-Expanded, Scopus, TRDizin)

68. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef

Aktas N., Aksu M. İ., Kaya M.

JOURNAL OF MUSCLE FOODS , cilt.14, sa.3, ss.181-194, 2003 (SCI-Expanded, Scopus)

69. Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs

Macit M., Aksakal V., Emsen E., Esenbuga N., Aksu M. İ.

MEAT SCIENCE , cilt.64, sa.1, ss.1-6, 2003 (SCI-Expanded, Scopus)

70. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef

Aktas N., Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.27, sa.5, ss.1207-1211, 2003 (SCI-Expanded, Scopus, TRDizin)

71. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs

Macit M., Aksakal V., Emsen E., Aksu M. İ., Karaoglu M., Esenbuga N.

MEAT SCIENCE , cilt.63, ss.51-55, 2003 (SCI-Expanded, Scopus)

72. The effects of vitamin E supplementation on the myofibrillar protein of male Morkaraman lambs

Aksu M. İ., Aktas N., Kaya M., Macit M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.27, sa.4, ss.987-990, 2003 (SCI-Expanded, Scopus, TRDizin)

73. Effect of using Urtica dioica L. on the quality of Turkish Sucuk (Turkish style dry sausage)

Aksu M. İ.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.27, sa.3, ss.685-693, 2003 (SCI-Expanded, Scopus, TRDizin) Sürdürülebilir Kalkınma

74. Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product

Aksu M. İ., Aktas N., Kaya M.

JOURNAL OF FOOD SCIENCE , cilt.67, sa.7, ss.2548-2551, 2002 (SCI-Expanded, Scopus)

75. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)

Aksu M. İ., Kaya M.

JOURNAL OF FOOD SCIENCE , cilt.67, sa.6, ss.2342-2345, 2002 (SCI-Expanded, Scopus)

76. Effects of dietary vitamin E supplementation on fattening performance, carcass and meat quality traits of Awassi lambs (Rasyona vitamin E ilavesinin İvesi toklularda besi performansı ile karkas ve et kalitesi özellikleri üzerine etkileri).

Macit M., Emsen E., Aksakal V., Aksu M. İ.

Atatürk University Journal of Agricultural Faculty , cilt.33, sa.2, ss.205-212, 2002 (TRDizin)

77. The possibilities for the use of commercial starter cultures in pastirma production

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.4, ss.917-923, 2002 (SCI-Expanded, Scopus, TRDizin)

78. Some microbiological and chemical properties of pastirma produced using potassium nitrate and starter culture

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.1, ss.125-132, 2002 (SCI-Expanded, Scopus, TRDizin)

79. Production of pastirma with different curing methods and using starter culture

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.4, ss.909-916, 2002 (SCI-Expanded, Scopus, TRDizin)

80. The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157 : H7 in sucuk (Turkish style dry sausage) processing

Oz F., Kaya M., Aksu M. İ.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.3, ss.651-657, 2002 (SCI-Expanded, Scopus, TRDizin)

81. The effect of vitamin E supplementation on fattening performanca, slaughter, carcass and meat quality characteristics of Morkaraman lambs: II-Effect of vitamin E on meat quality traits (Rasyona vitamin E ilavesinin Morkaraman kuzularda besi performansı, kesim, karkas ve et kalitesi özellikleri üzerine etkileri: II- Et kalitesi özellikleri üzerine etkileri).

Macit M., Aksakal V., Emsen E., Aksu M. İ.

Atatürk University Journal of Agricultural Faculty , cilt.32, sa.3, ss.267-276, 2001 (TRDizin)

82. The effect of vitamin E supplementation on fattening performanca, slaughter, carcass and meat quality characteristics of Morkaraman lambs: II-Effect of vitamin E on meat quality traits (Rasyona vitamin E ilavesinin Morkaraman kuzularda besi performansı, kesim, karkas ve et kalitesi özellikleri üzerine etkileri: II- Et kalitesi özellikleri üzerine etkileri)

Macit M., Aksakal V., Emsen E., Aksu M. İ.

Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.32, sa.3, ss.267-276, 2001 (TRDizin)

83. Some microbiological, chemical and physical characteristics of pastirma marketed in Erzurum

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.25, sa.3, ss.319-326, 2001 (SCI-Expanded, Scopus, TRDizin)

84. The effect of starter culture use in pastirma production on the properties of end product

Aksu M. İ., Kaya M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.25, sa.6, ss.847-854, 2001 (SCI-Expanded, Scopus, TRDizin)

85. Trabzonhurmasının Reçel ve Marmelat Üretiminde Kullanım İmkanları

Aksu M. İ., Nas S.

TSE Standard , cilt.40, ss.40-48, 1999 (Hakemli Dergi)

86. Farklı Şartlarda Depolanan Trabzonhurmasının (08 TH 10 Seleksiyon Tipi) Özelliklerindeki Değişimler.

Nas S., Aksu M. İ.

DERİM , cilt.15, sa.2, ss.65-77, 1998 (TRDizin)

87. The quality characteristics of marmalades produced at different sugar/pulp rations by using rose hips (Rosa ssp) pulp obtained by application of preheating during process (Ön isıtma uygulanarak elde edilen kuşburnu pulplarından farklı pulp/şeker oranlarında üretilen marmelatların kalite özellikleri)

Aksu M. İ., Özdemir F., Nas S.

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi , cilt.3, sa.1, ss.243-248, 1997 (ESCI, TRDizin)

88. The quality characteristics of marmalades produced at different sugar/pulp rations by using rose hips (Rosa ssp) pulp obtained without heating (Isıl işlemsiz elde edilen kuşburnu pulplarından farklı pulp/şeker oranlarında üretilen marmelatların kalite özellikleri)

Özdemir F., Aksu M. İ., Nas S.

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi , cilt.3, sa.2, ss.353-358, 1997 (ESCI, TRDizin)

89. Dut Pekmezi Üretim Tekniği ve Çeşitli Fiziksel ve Kimyasal Özellikleri

Aksu M. İ., Nas S.

GIDA , cilt.21, sa.2, ss.83-88, 1996 (TRDizin)

90. Dut Pestili ve Keşi Üretim Tekniği ve Çeşitli Fiziksel ve Kimyasal Özellikleri

Nas S., Aksu M. İ.

TSE Standard , cilt.34, sa.40, ss.98-100, 1995 (Hakemli Dergi)

91. Artvin Yusufeli Vadisinde Yetiştirilen Trabzonhurması Meyvelerinin Bazı Fiziksel ve Kimyasal Özellikleri

AKSU M. İ., NAS S.

GIDA , cilt.19, sa.6, ss.367-371, 1994 (TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 34

1. Pastırma ve potasyum laktat

ERDEMİR E., AKSU M. İ.

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Kasım 2020, ss.437, (Özet Bildiri)

2. Geleneksel Hamsi Ürünleri (Hamsi Turşusu, Hamsi Köfte, Hamsi Pilavı, Hamsi Kuşu, Hamsi Tava) (Traditional hamsi Archovy products Hamsi Turşusu Hamsi Köfte Hamsi Pilavı Hamsi Kuşu Hamsi Tava)

AKSU M. İ., ÇAKIR V.

Geleneksel Gıdalar Sempozyumu, Türkiye, 10 - 12 Mayıs 2012, (Özet Bildiri)

3. Pastırmanın Lipid ve Protein Oksidasyonu Üzerine Kırmızı Lahana Liyofilize Su Ekstraktlı Çemenlerin Etkisi

AKSU M. İ., ŞAT İ. G., ÖZ F., GÜRSES M., ERDEMİR E., TURAN E.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, cilt.1, ss.144, (Özet Bildiri)

4. Pastırmanın Renk Kalitesi Üzerine Kırmızı Lahana Liyofilize Su Ekstraktlı Çemenlerin Etkisi

AKSU M. İ., ŞAT İ. G., ÖZ F., GÜRSES M., ERDEMİR E., TURAN E.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 Ocak - 07 Ekim 2016, cilt.1, ss.474, (Özet Bildiri)

5. Pastırma Çemeni Kalitesi Üzerine Kırmızı Lahana Liyofilize Su Ekstraktının Etkisi

AKSU M. İ., ŞAT İ. G., ÖZ F., GÜRSES M., ERDEMİR E., TURAN E.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 Ocak - 07 Ekim 2016, cilt.1, ss.473, (Özet Bildiri)

6. Microbiological quality of pastırma covered with cemen paste added to lyophilized water extract of red cabbage

AKSU M. İ., ŞAT İ. G., GÜRSES M., ÖZ F., ERDEMİR E., TURAN E.

1st Black Sea Association of Food Science and Technology, B-FoST Congress, Ohrid, Makedonya, 22 - 24 Eylül 2016, cilt.1, ss.82, (Özet Bildiri)

7. Farklı pH’lı pastırma çemenlerin renk özellikleri üzerine kırmızı lahana su ekstraktının etkisi

AKSU M. İ., ŞAT İ. G., TURAN E.

I. Uluslararası Turizm ve Gıda Güvenliği Kongresi, Antalya, Türkiye, 21 - 23 Mayıs 2016, (Özet Bildiri)

8. Effects of Partial Replacement of Sodium Chloride with KCl MgCl2 and CaCl2 on Lipolysis and Lipid Oxidation in Sliced and Modified Atmosphere Packaged Pastırma

KAYA M., AKSU M. İ., KABAN G., YALINKILIÇ B., AKKÖSE A.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Bosna-Hersek, 1 - 04 Ekim 2015, ss.169

9. Some Properties of the Lyophilized Raspberry (Rubus idaeus) Water Extract

AKSU M. İ., ŞAT İ. G., ERDEMİR E., TURAN E.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Bosna-Hersek, 1 - 04 Ekim 2015, ss.302, (Özet Bildiri)

10. Effects of Low Sodium Mixtures of Salts on Microbiological Properties of Pastırma During Storage

KABAN G., KAYA M., AKSU M. İ., YALINKILIÇ B., HAZAR F. Y.

The 3rd International Symposium on Traditional Food From Adriatic to Caucasus, SARAJOVA, Bosna-Hersek, 1 - 04 Ekim 2015, cilt.1, ss.13, (Özet Bildiri)

11. Some Quality Characteristics of the Lyophilized Red Cabbage (Brassica oleracea var capitata f rubra) Water Extract

AKSU M. İ., ŞAT İ. G., ERDEMİR E., TURAN E.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, ss.304, (Tam Metin Bildiri)

12. Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations

AKSU M. İ., ERDEMİR E.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Bosna-Hersek, 1 - 04 Ekim 2015, ss.163

13. Kırmızı Pancar (Beta vulgaris ssp vulgaris var conditiva) Liyofilize Su Ekstraktlarlarının Bazı Kalite Özellikleri

AKSU M. İ., ŞAT İ. G., ERDEMİR E., TURAN E.

Pamukkale Gıda Sempozyumu-III, Kurutulmuş ve Yarı Kurutulmuş Gıdalar, Denizli, Türkiye, 13 - 15 Mayıs 2015, cilt.1, ss.290, (Özet Bildiri)

14. Effect of water extract of Urtica dioica L on the shelf life of vacuum packaged beef steaks

AKSU M. İ., ALİNEZHAD H., ERDEMİR E.

5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.124

15. Effect of acute heat and cold stres on meat quality in broilers

ÇOBAN Ö., LAÇİN E., AKSU M. İ., SABUNCUOĞLU ÇOBAN N., ERDEMİR E.

International VETistanbul Group Congress 2015, Pietersburg, Güney Afrika, 7 - 09 Nisan 2015, ss.668-669, (Tam Metin Bildiri)

16. The effect of different nitrite levels on colour values during pastirma production

Erdemir E., Aksu M. İ., Neslihan Ç.

2nd International Congress on Food Technology, İzmir, Türkiye, 5 - 07 Kasım 2014, (Tam Metin Bildiri)

17. Traditional Fishery Product in Eastern Black Sea : Anchovy

AKSU M. İ., ALP E.

The 2nd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 24 - 26 Ekim 2013, (Özet Bildiri) Sürdürülebilir Kalkınma

18. Proteolytic Changes in Meat Products and Their Quality Effects.

Erdemir E., Aksu M. İ.

The 2nd International Symposium On “Traditional Foods From Adriatic To Caucasus”, Struga, Makedonya, 24 - 26 Ekim 2013, ss.1, (Özet Bildiri)

19. The Effect on Free Amino Acid Composition of Different Nitrite Levels in Pastirma Production, A Turkish Dry Meat Product.

Erdemir E., Aksu M. İ.

59th ICoMIST International Congress of Meat Science and Technology., İzmir, Türkiye, 18 - 23 Ağustos 2013, ss.1, (Özet Bildiri)

20. The Some Chemical Quality Properties of Sirt, Sekerpare, Bohca and Kusgomu Pastirma Types, A Turkish Dry Meat Product.

Çakıcı N., Aksu M. İ.

59th ICoMIST International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013, ss.1-2, (Özet Bildiri)

21. Sırt, Bohça, Şekerpare ve Kuşgömü Pastırma Çeşitlerinin Renk Değerleri.

Çakıcı N., Aksu M. İ.

I. International Scientific Conference on Young Researchers. , Baku, Azerbaycan, 26 - 27 Nisan 2013, ss.1-2, (Tam Metin Bildiri)

22. Farklı yetiştirme metotlarının etlik piliçlerde besi performansı, kesim, karkas ve bazı et kalite parametreleri üzerine etkisi.

Laçin E., Çoban Ö., Aksu M. İ., Sabuncuoğlu Çoban N., Daş H.

Uluslararası Türk ve Akraba Toplulukları Zootekni Kongresi. Süleyman Demirel Üniversitesi. , Isparta, Türkiye, 11 - 13 Eylül 2012, ss.112-113, (Tam Metin Bildiri)

23. Az yağlı Köftelerin Bazı Özellikleri Üzerine Isırgan Otu Su Ekstraktının Etkisi (The effect of water extract of Urtica dioica L on somme properties of low fat meatballs)

ÖZ F., AKSU M. İ.

Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, (Özet Bildiri)

24. The effects of different cooking methods on beef quality.

Öz F., Aksu M. İ., Turan M.

Novel Approaches in Food Industry. International Food Congress, İzmir, Türkiye, 26 - 29 Mayıs 2011, ss.1, (Özet Bildiri)

25. Effects of Chelated Minerals Complex on Broiler Meat Quality.

Aksu T., Aksu M. İ., Yörük M. A., Karaoğlu M.

1st International Poultry Meat Congress, Antalya, Türkiye, 11 - 15 Mayıs 2011, ss.1, (Tam Metin Bildiri)

26. Free amino acids composition of sırt, bohca and sekerpare pastırma types

Ceylan S., Aksu M. İ.

Traditional Foods From Adriatic to Caucasus (1. Uluslararası Adriyatik’ten Kafkaslara Geleneksel Gıdalar Sempozyumu), Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.1, (Özet Bildiri)

27. Investigating the effect of modified starch on textural properties of beef meat sausage.

Velioğlu H. M., Yılmaz İ., Karaoğlu M. M., Aksu M. İ., Yıldız H.

Traditional Foods From Adriatic to Caucasus (1. Uluslararası Adriyatik’ten Kafkaslara Geleneksel Gıdalar Sempozyumu), Tekirdağ, Türkiye, 15 - 17 Nisan 2010, ss.1, (Özet Bildiri)