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Dr. Hasan Yetim
Dr. Hasan Yetim
Professor of Food Engineering, Istanbul Sabahattin Zaim University
Verified email at izu.edu.tr - Homepage
Title
Cited by
Cited by
Year
Identification of meat species by TaqMan-based real-time PCR assay
Z Kesmen, A Gulluce, F Sahin, H Yetim
Meat science 82 (4), 444-449, 2009
2802009
PCR assay for the identification of animal species in cooked sausages
Z Kesmen, F Sahin, H Yetim
Meat science 77 (4), 649-653, 2007
2182007
Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157: H7 and Salmonella Typhimurium on fresh cut carrots and apples
F Tornuk, H Cankurt, I Ozturk, O Sagdic, O Bayram, H Yetim
International Journal of Food Microbiology 148 (1), 30-35, 2011
1982011
RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and …
O Sagdic, I Ozturk, G Ozkan, H Yetim, L Ekici, MT Yilmaz
Food Chemistry 126 (4), 1749-1758, 2011
1672011
Enstrümental gıda analizleri
H Yetim, M Çam
Erciyes Üniversitesi, 2012
1382012
Detection of chicken and turkey meat in meat mixtures by using Real‐Time PCR Assays
Z Kesmen, AE Yetiman, F Şahin, H Yetim
Journal of Food Science 77 (2), C167-C173, 2012
1182012
LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products
F Tornuk, M Hancer, O Sagdic, H Yetim
LWT-Food Science and Technology 64 (2), 540-546, 2015
1052015
Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile …
MT Yilmaz, S Karaman, M Dogan, H Yetim, A Kayacier
Journal of Food Engineering 108 (2), 327-336, 2012
1042012
Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty
O Sagdic, I Ozturk, MT Yilmaz, H Yetim
Journal of food science 76 (7), M515-M521, 2011
1042011
Effects of temperature, time, and pH on the stability of anthocyanin extracts: Prediction of total anthocyanin content using nonlinear models
L Ekici, Z Simsek, I Ozturk, O Sagdic, H Yetim
Food Analytical Methods 7, 1328-1336, 2014
1032014
The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma
H Yetim, A Kayacier, Z Kesmen, O Sagdic
Meat science 72 (2), 206-210, 2006
1012006
A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSE based data independent acquisition technique to detect marker peptides in …
MT Yilmaz, Z Kesmen, B Baykal, O Sagdic, O Kulen, O Kacar, H Yetim, ...
Food chemistry 141 (3), 2450-2458, 2013
952013
Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market
S Kayisoglu, I Yilmaz, M Demirci, H Yetim
Food Control 14 (7), 469-474, 2003
882003
Et Ve Et Ürünlerinde Patojen Bakterilerin Tespitinde Real-Time PCR Tekni¤ inin Kullan› lmas›
F Törnük, Z Kesmen, H Yetim
Türkiye, 2008
862008
Comparison of muscle fatty acids of three trout species (Salvelinus alpinus, Salmo trutta fario, Oncorhynchus mykiss) raised under the same conditions
Hİ HALİLOĞLU, NM ARAS, H YETİM
Turkish Journal of Veterinary & Animal Sciences 26 (5), 1097-1102, 2002
832002
Et Ürünlerinde Kullan› lan Farkl› Tür Hayvan Etlerinin Tespitinde Real-Time PCR Tekni¤ i
Z Kesmen, A Güllüce, H Yetim
Türkiye, 2008
812008
Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)
A Yapar, S Atay, A Kayacier, H Yetim
Food Hydrocolloids 20 (6), 825-830, 2006
812006
Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink
O Sagdic, I Ozturk, N Yapar, H Yetim
Food Research International 64, 537-545, 2014
802014
Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages
H Yetim, WD Müller, M Eber
Food Research International 34 (2-3), 97-101, 2001
782001
Novel spectroscopic method for determination and quantification of saffron adulteration
S Varliklioz Er, H Eksi-Kocak, H Yetim, IH Boyaci
Food analytical methods 10, 1547-1555, 2017
772017
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