Ali Samet Babaoğlu

Akademik Profiller

1. 1
   A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oilFood Research International
   2023
2. 2
   Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marinationFood Science & Nutrition
   2023
3. 3
   Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meatBritish Poultry Science
   2023
4. 4
   Monitoring Of Changes in The Quality Characteristics of Cooked Chicken Döner Kebabs Formulated from Mechanically Deboned Chicken Meat Subject to Refrigerated StorageSelcuk Journal of Agricultural and Food Sciences
   2023
5. 5
   Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Mil-let Flour in Gluten-Free Meatball FormulationSelcuk Journal of Agricultural and Food Sciences
   2022
6. 6
   Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storageMeat Science
   2022
7. 7
   Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentationJournal of Food Safety and Food Quality
   2022
8. 8
   Grapefruit and pomelo peel extracts as natural antioxidants for improved storage stability of Turkey patties during refrigerated storageJournal of Food Science and Technology
   2022
9. 9
   Investigation of the Quality Characteristics of Naturally Cured Sucuks with Dill, Spinach and Swiss Chard Powders during Refrigerated StorageSelcuk Journal of Agriculture and Food Sciences
   2022
10. 10
    Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storageJournal of Food Processing and Preservation
    2021

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