| The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs I Yilmaz, O Daglioglu Meat Science 65, 819-823, 2003 | 246 | 2003 |
| Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs I Yılmaz Meat Science 67 (2), 245-249, 2004 | 235 | 2004 |
| Physicochemical and sensory characteristics of low fat meatballs with added wheat bran I Yılmaz Journal of food engineering 69 (3), 369-373, 2005 | 156 | 2005 |
| Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil I Yılmaz, O Şimşek, M Işıklı Meat science 62 (2), 253-258, 2002 | 138 | 2002 |
| Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs ZO Demirci, I Yılmaz, AŞ Demirci Journal of food science and technology 51, 936-942, 2014 | 93 | 2014 |
| 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 | 88 | 2003 |
| Effects of gamma irradiation on trans fatty acid composition in ground beef I Yılmaz, U Geçgel Food Control 18 (6), 635-638, 2007 | 83 | 2007 |
| Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs¶ EE Yasarlar, O Daglioglu, I Yilmaz Asian Journal of Chemistry 19 (3), 2353, 2007 | 75 | 2007 |
| Gıda Maddeleri Tüketiminde Medyanın Rolü: Tekirdağ ili Örneği E YILMAZ, I YILMAZ, H URAN Gıda Teknolojileri Elektronik Dergisi 3 (9), 2007 | 53 | 2007 |
| Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology HM Velioğlu, SD Velioğlu, İH Boyacı, İ Yılmaz, Ş Kurultay Meat Science 84 (3), 477-483, 2010 | 46 | 2010 |
| The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdaǧ meatballs I Yilmaz, H Yetim, HW Ockerman Food/Nahrung 46 (4), 276-278, 2002 | 39 | 2002 |
| Effect of inulin on physico-chemical and sensory characteristics of meatballs. I Yilmaz, U Gecgel Food Sci. Technol 46 (5), 473-476, 2009 | 37* | 2009 |
| Comparison of fatty acid composition between female and male Japanese quail meats U Gecgel, I Yilmaz, EK Gurcan, S Karasu, GC Dulger Journal of Chemistry 2015, 2015 | 33 | 2015 |
| Changes of microbiological quality in meatballs after heat treatment I Yılmaz, M Arıcı, T Gümüş European Food Research and Technology 221, 281-283, 2005 | 33 | 2005 |
| Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball I Yilmaz, M Demirci Food Science and Technology International 16 (3), 259-265, 2010 | 29 | 2010 |
| A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation H Uran, İ Yilmaz Food Science and Technology 38, 19-25, 2017 | 28 | 2017 |
| Türk kahvesi tüketim eğilimleri ve tüketici özelliklerinin belirlenmesi E Yılmaz, Y Oraman, G Özdemir, S Arap, İ Yılmaz XII. Ulusal Tarım Ekonomisi Kongresi, 457-473, 2016 | 27 | 2016 |
| Effect of transglutaminase on the quality properties of chicken breast patties H Uran, F Aksu, I Yilmaz, M DURAK Kafkas Universitesi Veteriner Fakultesi Dergisi 19 (2), 2013 | 25* | 2013 |
| Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs T Gumus, AŞ Demirci, HM Velioglu, SD Velioglu, I Yilmaz, O Sagdic Radiation Physics and Chemistry 77 (9), 1093-1096, 2008 | 25 | 2008 |
| Occurrence of Vibrio and other pathogenic bacteria in Mytilus galloprovincialis and Venus gallina harvested from the Marmara Sea I Yilmaz, B Bilgin, B ÖKTEM Turkish Journal of Veterinary & Animal Sciences 29 (2), 409-415, 2005 | 25 | 2005 |
Umit GecgelNamik Kemal UniversityVerified email at nku.edu.tr
