Şeyma Şişik Oğraş

Akademik Profiller

1. 1
   Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening RateFermentation
   2023
2. 2
   Comparative study of phenolic compounds in olive oils from different geographic regionsTurkish Journal of Agriculture and Forestry
   2022
3. 3
   The Effects of Atmospheric and Pressure Frying Processes on the Quality Characteristics of Meatballs,Atmosferik ve Basınçlı Kızartma İşlemlerinin Köftenin Kalite Özelliklerine EtkileriYuzuncu Yil University Journal of Agricultural Sciences
   2022
4. 4
   The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying OilsEuropean Journal of Lipid Science and Technology
   2022
5. 5
   Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cookingMeat Science
   2020
6. 6
   Volatile compounds of olive oils from different geographic regions in TurkeyInternational Journal of Food Properties
   2018
7. 7
   Volatile profile and fatty acid composition of kavurma (A cooked uncured meat product) produced with animal fat combinationsInternational Journal of Food Properties
   2018
8. 8
   Textural properties of fat - Reduced sucuk with orange fiber,Portakal lifli yağı - Azaltılmış sucuğun tekstürel özellikleriKafkas Universitesi Veteriner Fakultesi Dergisi
   2016
9. 9
   The effects of geographic region, cultivar and harvest year on fatty acid composition of olive oilJournal of Oleo Science
   2016
10. 10
    EFFECTS OF CORN OIL AND BROCCOLI ON INSTRUMENTAL TEXTURE AND COLOR PROPERTIES OF BOLOGNA-TYPE SAUSAGEInternational Journal of Food Properties
    2012

Yayın listesi ORCID kaydından alındı.