Aslı CADUN YÜNLÜ

Su Ürünleri Fakültesi, Su Ürünleri Avlama Ve İşleme Teknolojisi Bölümü, İşleme Teknolojisi Anabilim Dalı

Research areas: Agricultural Sciences, Seafood, Seafood Processing Technologies, Engineering and Technology, Food Science, Food Engineering, Food Technology, Coastal Sciences, Marine Sciences and Technology, Natural Sciences

Publications

Ready to Eat Mussel: Flavored with Smoking Gun and Cooking Sous Vide (2024)
Prevalence and Identification of Anisakis Spp. Larvae in Mackerel (Scomber scombrus) Caught from Aegean Coast of Türkiye and Effect of Using Nanoemulsified Essential Oils in Lakerda on Viability of Anisakis Spp. Larvae (2024)
Portakal-Limon Suyu ve Biberiye İle Marine Edilmiş Sardalya Etinin Sous Vide Pişirme Yöntemi Uygulanarak Kalitesinin İncelenmesi (2020)
İşlenmiş Su Ürünleri (2017)
Quality improvement of fish crackers by using fish by products (2016)
Evaluation of microbiological quality of sushi sold in restaurants and supermarkets in turkey (2016)
Trypsin from viscera of cultured rainbow trout Oncorhynchus mykiss Characteristics and the effects of seasonal variation (2016)
Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris) (2016)
Trypsin from Viscera of cultured sea bream sparus aurata Charecteristics and The Effects of seasonal Variation (2016)
TRYPSIN FROM VISCERA OF CULTURED SEA BREAM Sparus aurata CHARACTERISTICS AND THE EFFECTS OF SEASONAL VARIATION (2016)
DEVELOPMENT OF FISH CRACKER BY ADDITION OF FLAXSEED LINUMUSITATISSIMUM AS AN ALTERNATIVE OF HEALTHY SNACKS (2016)
RECOVERY OF LIPIDS FROM MARINE SOURCES AND SEAFOODPROCESSING WASTE METHODS CURRENT AND POTENTIAL USES (2016)
Evaluation of microbiological qualityof sushi sold in restaurants andsupermarkets in Turkey, (2016)
Influence of sous vide cooking on physical chemical sensory and microbiological quality in deep water pink shrimp (2016)
Determination of Trypsin in İnternal Organs of Fish Species (2015)
SU ÜRÜNLERİ İŞLEME VE YAN ÜRÜNLERİNİN POTANSİYEL UYGULAMALARI (2015)
Türkiye de Su Ürünleri İşleme Atıklarından Katma Değer Yaratılması Üzerine Olan Bazı Çalışmalar (2015)
Determination of quality differences between canned tuna and pouched tuna in different packing media. (2015)
EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT 0 4 C (2015)
Antioxidant antimicrobial and sensorial effects of Rosemary Rosmarinus officinalis L and Sage Salvia officinalis L on Sea bass Dicentrarchus labrax L fillets (2015)
Determination of the Tissue Distribution of PPO on Caramote Prawn Melicertus kerathurus Forskal 1755 and Jinga Shrimp Metapenaeus affinis H Milne Edwards 1837 Caught from Izmir (2015)
Effects of Different Thawing Methods on the Freshness Quality of Fish (2014)
Antioksidan Ve Antimikrobiyal Özelliklerinin Balık Kıymasının Kalitesi Üzerine Etkisi (2013)
Determination of the Tissue Distribution of PPO on Caramote Prawn (Melicertus kerathurus,Forskal, 1755) and Jinga Shrimp (Metapenaeus affinis,H. Milne Edwards, 1837) Caught from Izmir (2013)
Comparison of polyphenol oxidase activity in different parts of deep water pink shrimp (Parapenaeus longirostris) by using L-DOPA substrate in Marmara Sea during the fishing season. Ege J Fish Aqua (2013)
Seafood Processing in Turkish Fisheries (2012)
The State of the Turkish Fisheries (2012)
WEFTA Interlaboratory Comparison on Total Lipid Determination in Fishery Products Using the Smedes Method (2012)
WEFTA interlaboratory comparison on total lipid determination in fishery products using the Smedes method (2012)
Bezelye Lifi’nin Gökkuşağı Alabalığı (Oncorhynchus mykiss Walbaum, 1792) Kıymasının Kalitesi Üzerine Etkisi (2011)
Comparing the activity of polyphenol oxidase enzyme in different parts of deep water pink shrimp (Parapenaeus longirostris) by using Ll-dopa substrate (2011)
Effect of pea protein isolate on quality of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) Mince (2011)
Determination of Shelf Life of Fried and Boiled Frog Meat Stored in Refrigerator at 3.2±1.08°C (2011)
Effects of Soy Protein Isolate and Wheat Fiber on the Freeze-Thaw Stability of Lean Fish Mince (2011)
Comparison the polyphenol oxidase activity of caramote prawn (Melicertus kerathurus) and jinga shrimp (Metapenaeus affinis) caught from Izmir Bay (2010)
Comparison of proximate and fatty acid composition of the flesh of wild and cultured fish species (2010)
Comparison of polyphenol oxidase activity in different parts of deep water pink shrimp (Parapenaeus longirostris) by using L-DOPA substrate (2010)
Comparing The Polyphenol Oxidase Enzyme Activity in Deep Water Pink Shrimp (Parapenaeus longirostris) from Two Different Regions of Turkey by Using Dopa as Substrate (2010)
Effect of Dry ice and Flake ice During Transportation on Tissue Distribution of Polyphenol Oxidase in Deep Water Pink Shrimp (Parapenaeus longirostris) from Aegean Region (Karaburun) of Turkey (2010)
Influence of Sous-Vide Cooking on Physical, Chemical, Sensory and Microbiological Quality in Shrimps (2009)
Determination of Shelf Life in Fried and Boiled Frog Meat Stored in Refrigerator in 3.2± 1.08°C. (2009)
4 ºC’de Depolanan Sardalya Marinatlardaki Adaçayı, Kekik ve Biberiye Ekstraklarının Antioksidan Etkilerinin Değerlendirilmesi (2009)
Effect Of Milk Protein Concentrate And Caffeic Acid On Lipid Oxidation And Textural Properties İn Sardine Mince During Chilled Storage (2009)
Textural specifications of wild and cultured sea bream stored at 18 C for 5 months (2009)
Balık Salamı Üretimi’ (2009)
Suda Çözünmeyen Buğday Lifinin Alabalık Kroketlerine Uygulanması ve Dondurarak Muhafaza Esnasında Kalite Tespiti (2009)
Ege Denizi ve Karadenizde Kültüre Edilmiş Levreğin Kalite Parametrelerinin Kıyaslanması (2009)
Shelf-Life Determination of Sea Bass in Spawning Period at Refrigerated Storage (2008)
Effects of different catching methods on the quality of annular seabream during ice storage (2008)
Determination of Quality of Marinated Anchovy in Different Sauces During Storage at 0-4°C (2008)
Changes in Physical and Chemical Composition of Cultured Male and Female Sea Bass in Spawning Period in a Fish Farm at Aegean Region (2008)
Antioxidant, Antmicrobial and Sensory Effects of Rosemary and Sage on Seabass Fillets (2008)
Farklı Bölgelerden Avlanan Farklı Türdeki Dondurulmuş Çözdürülmüş Karideslerden Kroket Yapımı ve Dondurarak Depolama Boyunca Kalite Değişimleri. (2008)
Effects of fibers on the quality of pre cooked fish fingers stored at 0 4 C (2008)
Profile of a New Cultured Species (Argyrosomus regius Asso, 1801) (2008)
Sensory Evaluation and Texture Properties of Dietary Fiber and Spices Added Surimi From Nemipterus Spp (2008)
Farklı Yöntemlerle Çözdürülmüş Ahtapot (Octopus vulgaris, Cuvier, 1798) ve Sübyenin (Sepia officinalis, L., 1758) Buzdolabı Koşullarında Depolanması Sırasındaki Kalite Değişimleri (2007)
Quality of Different Farmed Fish Species During Ice Storage Related to the Slaughter Method (2007)
Farklı Yöntemlerle Çözdürülmüş Ahtapot ve Sübyenin Buzdolabı Koşullarında Depolanması Sırasındaki Kalite Değişimleri (2007)
Farklı Bölgelerden Avlanan Farklı Türlerdeki Dondurulmuş, Çözündürülmüş Karideslerden Kroket Yapımı ve Dondurarak Depolama Boyunca Kalite Kriterleri (2007)
Buzdolabı Koşullarında Depolanan Levrek (Dicentrarchus labrax) Balıklarının Raf Ömrüne Ozon Uygulamasının Etkisi (2007)
Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life (2007)
Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4°C (2007)
Evaluation of Antioxidant and Antimicrobial Effect of Sage and Thyme Extracts in Marinated Shrimps Stored at 4ºC (2007)
Quality Differences of the Whelk (Rapana venosa Valenciennes, 1846) During the Frozen Storage (2007)
Av Sonrasında Parapenaeus longirostris Karides Türünde 4-Hexylresorcinol (4 HR) Kullanılarak Melanosis Olayının Engellenmesi ve Soğukta Depolamada Raf Ömrünün Tespiti (2007)
Effect of a flax seed soaking treatment prior to cooking process on the shelf life of rainbow trout stored at 4 ºC (2007)
Comparison of Effects of Slurry Ice and Flake Ice Pretreatments on The Quality of Aquacultured Sea Bream Sparus aurata and Sea Bass Dicentrarchus labrax stored at 4 C (2007)
Quality, safety and processing of wild and farmed fish (2006)
Seasonal Variation of Proximate and Fatty Asid Class Composition of Wild and Cultured Brown Meagre (Sciena umbra), a New Species for Aquaculture (2006)
Effects of Different Thawing Methods on the Freshness Quality in Gilthead Seabream, Sardine, Anchovy and Black Mussel’ (2006)
Traditional Fish and Fishery Products of Turkey’ (2006)
Soğukta Depolanan Taze Kefalin ( Liza ramada Risso, 1810) Kimyasal ve Mikrobiyolojik Özelliklerine Tuzun Etkisi’ (2006)
Determination of Shelf-Life of Fried and Boiled Whole Frog Meat Stored in Refrigerator (2006)
Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice (2006)
Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice (2006)
Comparison of the quality of fish fillets prepared onboard with and without high pressure treatment at both 50 and 100MPa prior to freezing (2006)
Effects of Gutting and Ungutting on Microbiological Chemical and Sensory properties of Aquacultured Sea Bream Sparus aurata and Sea Bass Dicentrarchus labrax Stored in Ice (2006)
Application of Chitosan and Its Phosphate Derivatives for Quality Preservation of Fish Stored at Refrigeration Temperature (2006)
Effects of using slurry ice on the microbiological chemical and sensory assessments of aquaculture sea bass Dicentrarchus labrax stored at 4 C (2006)
Nutriment content comparison of the new culture species brown meagre Sciena umbra (2006)
Proximate and Fatty Acid Composition Differences of Wild and Cultured Brown Meagre (Sciena umbra) (2005)
Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice (2005)
Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C (2005)
Akivades Marinatın Soğuk Muhafazada Raf Ömrünün Kimyasal, Mikrobiyal ve Duyusal Açıdan Belirlenmesi (2005)
Compositional Charecteristics of Clam (Ruditapes Decustatus., L) and Warty Venus (Venus verrucosa., L.) (2004)
A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life (2004)
Determination of Quality Characteristics ofHolothuria tubulosa, (Gmelin, 1788) in Turkish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey (2004)
Determination of Quality Charecteristics of Holothuria tubulosa Gmelin 1788 in Turkish Sea Aegan Region Depending on Sun Drying Process Step Used in Turkey (2004)
Su Ürünlerinde Minimal İşleme Teknikleri’, 1. Ulusal Gıda ve Beslenme Kongres (2003)
Determination of Quality Characteristics of Holothuria tubulosa, (Gmelin, 1788) in Turkish Sea Depending on Process Technique (2003)
A Study About Flesh Quality of Wild and Cultured Common Dentex (Dentex dentex Linnaeus, 1758)