| THE SENSORY, NUTRITIONAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF WITHOUT PRE-TREATMENT FROZEN STORED (-22± 1 ºC) ANCHOVY (Engraulis encrasicolus, Linnaeus 1758) AND BONITO … B Çorapcı The Food Journal 43 (6), 1075, 2018 | 14* | 2018 |
| Sensory, chemical and microbiological characteristics of canned-smoked whiting roe pate. N Kaba, B Çorapcı, K Eryașar, HN Karabek | 13 | 2013 |
| Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze-dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince B Corapci, N Guneri Food Science and Technology 40 (Suppl. 1), 163-169, 2019 | 12 | 2019 |
| Dumanlama işleminin balık kalitesine ve raf ömrüne etkisi N Kaba, Ö Özer, B Söyleyen XV. Ulusal Su Ürünleri Sempozyumu, Rize, Türkiye, 2009 | 12 | 2009 |
| The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758) B Çorapcı, B Köstekli, A Eyüboğlu, D Kocatepe Journal of Food Processing and Preservation 44 (10), e14751, 2020 | 11 | 2020 |
| Dumanlanmış Palamut Balığından Sarda sarda, Bloch 1793 Elde Edilen Balık Köftesinin Duyusal, Kimyasal ve Mikrobiyolojik Özellikleri N Kaba, Ş Yücel, Ö Özer, K Eryaşar Akademik Gıda 11 (2), 45-50, 2013 | 10 | 2013 |
| Dumanlanmış zargana (Belone belone euxini Günther, 1866) köftelerinin bazı kalite parametrelerinin belirlenmesi N Kaba, Ö Özer, B Çorapcı Journal of Fisheriessciences. com, 2012 | 10 | 2012 |
| Shelf Life of Anchovy Engraulis engrasicholus, L. 1758 Patties Stored at 4 C N Kaba, Ş Yücel, B Corapcı, O Ozer, K Eryasar Akademik Gıda 10 (4), 19-23, 2012 | 10 | 2012 |
| The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C B ÇORAPCI JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 31 (7), 672-685, 2022 | 9 | 2022 |
| Irradiation technology in sea products B Çorapcı, N Kaba Aquaculture Studies 2011 (4), 2011 | 9 | 2011 |
| The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden … CO Altan, B Köstekli̇, B Çorapcı, MS İpar, D Kocatepe, H Turan International Journal of Gastronomy and Food Science 28, 100490, 2022 | 7 | 2022 |
| Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) D Kocatepe, H Turan, B Köstekli, CO Altan, B Çorapci Journal of the Hellenic Veterinary Medical Society 73 (4), 4817-4826, 2022 | 6 | 2022 |
| Determination of some quality properties and nutritional composition of Turkish raw meat ball produced with marinated Atlantic bonito N Kaba, B Çorapcı, K Eryaşar Gida 39, 63-70, 2014 | 6 | 2014 |
| EFFECTS OF TWO DIFFERENT MODIFIED ATMOSPHERE COMPOSITIONS ON DURABILITY OF STEAM-COOKED RAINBOW TROUT (ONCORHYNCHUS MYKISS, WALBAUM, 1792) BC NILGUN KABA Journal of Food Processing and Preservation 38, 2155-2166, 2014 | 6 | 2014 |
| Effects of multiple freezing-thawing processes and different thawing methods on quality changes of anchovy (Engraulis engrasicholus L.) K Nilgun, C Bengunur, O Ozgul, K Kubra Journal of Food, Agriculture & Environment 11 (3&4), 185-189, 2013 | 5 | 2013 |
| The determination of some quality parameters of smoked gar fish meat balls. N Kaba, Ö Özer, B Çorapcı | 5 | 2012 |
| The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on nutritional composition, fatty acids and TBARS values of … B Çorapci, B Köstekli, A Eyüboğlu, D Kocatepe Journal of Food Processing and Preservation 45 (2), e15102, 2021 | 4 | 2021 |
| Investigation of biochemical composition of whiting (Merlangius merlangus euxinus Nordmann, 1840) meat and roe N Kaba, B Corapci, K Eryasar International Journal of Agricultural Sciences and Veterinary Medicine 2 (2 …, 2014 | 4 | 2014 |
| Determining shelf life in refrigerator conditions of marinated meat ball produced with smoked bonito (Sarda sarda, Bloch 1793) N Kaba, B Çorapcı, Ş Yücel, K Eryaşar Journal of New Results in science 2 (3), 10-18, 2013 | 4 | 2013 |
| Effects of Natural and Artificial Colorants on Hot Smoked Garfish—Belone belone (Linnaeus, 1761)—Stored at 4 ± 1ºC N Kaba, Ö Özer, B Çorapcı Journal of aquatic food product technology 26 (10), 1233-1243, 2017 | 3 | 2017 |
Nilgün KabaAvlama ve işleme teknolojisi anabilim dalı yrd.doç. Sinop Üniversitesi在 sinop.edu.tr 的电子邮件经过验证
