Gülen TURP

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı

Research areas: Engineering and Technology, Food Engineering, Food Technology, Meat, Poultry and Game Technology, Seafood Processing Technologies, Agricultural Sciences, Other, Agriculture, Natural Sciences, Life Sciences

Publications

• Optimization of Spirulina platensis Incorporation in Coated Beef Meatballs: Impact on Quality Characteristics and Polycyclic Aromatic Hydrocarbon (PAH) Formation (2025)
• The Meat Industry and How It Affects Biodiversity (2025)
• Development of Gluten-Free Coated Chicken Liver, Examination of the Effects of Spices and Cooking Methods on Product Quality Characteristics and Heterocyclic Aromatic Amine (HCA) Compounds (2025)
• Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace (2025)
• Health Benefits of Fish Oil and the Application of Encapsulated Fish Oil in Meat and Dairy Products (2025)
• Marination of Beef With Unripe Grape (Koruk) Products at Different Holding Times: Quality Assessment (2025)
• Developments in Radiofrequency Processing Applications on Food of Animal Origin (2024)
• Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat (2023)
• THE EFFECTS OF Morchella esculenta AND Lactarius deliciosus MUSHROOMS ON THE PHYSICAL AND SENSORY PROPERTIES OF CHICKEN MEATBALLS (2022)
• THE EFFECTS OF DIFFERENT COOKING METHODS AND PARAMETERS ON THE FORMATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS IN MEAT AND MEAT PRODUCTS (2022)
• Akıllı Pişirme Yönetim Sistemine Sahip Odun Ateşi Etkili Döner Makinesi (2022)
• Yapay Et: Üretim Yöntemleri, Teknolojik ve Etik Kısıtlamalar, Sürdürülebilirliğe Katkısı (2022)
• THE EFFECTS ON OXIDATION DEVELOPMENT, COLOR AND SENSORY PROPERTIES OF THE PRODUCT VEGETABLE AND FRUIT BASED ADDITIVES IN POULTRY MEAT PRODUCTS (2022)
• Polycyclic Aromatic Hydrocarbons (PAH) In Beef Doner Kebabs Cooked In Different Cooking Parameters In An Electric Doner Machine (2022)
• INVESTIGATION OF THE EFFECT OF DISTANCE BETWEEN DONER AND HEAT SOURCE ON CHARACTERISTICS OF DONER IN WOOD FIRE COOKED MACHINE (2022)
• HETEROCYCLIC AROMATIC AMINES (HCA) IN BEEF DONER COOKED IN DIFFERENT COOKING PARAMETERS IN AN ELECTRIC DONER MACHINE (2022)
• POLYCYCLIC AROMATIC HYDROCARBONS (PAH) IN BEEF DONER KEBABS COOKED IN DIFFERENT COOKING PARAMETERS IN AN ELECTRIC DONER MACHINE (2022)
• FORMS OF VEGETABLE ADDITIVES AND COOKING TIME EFFECTS ON SOME CHARACTERISTICS OF CHICKEN TANTUNI, A TRADITIONAL TURKISH FOOD (2022)
• Et Ürünlerinde Nitrit Kullanımını Azaltma Yöntemlerinde Güncel Yaklaşımlar ve Sanayiye Aktarılma Potansiyelleri (2022)
• Thermal Model of Doner Machine (2021)
• ET ÜRÜNLERİNDE TUZUN FONKSİYONLARI, TUZ AZALTILMASI AMACIYLA KULLANILAN İKAME KATKILAR ve ETKİLERİ (2021)
• Et U¨rünlerinde Tuz Azaltılması U¨zerine Yapılan C¸alışmalarda Kullanılan Katkılar ve Etkileri (2020)
• Studies to Increase the Shelf Life of Traditional Meat Products Exposed for Sale in Our Country" (2020)
• Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef (2020)
• The Effects of Methods and Parameters Used in Döner Production on Product Quality Characteristics (2019)
• EFFICIENCIES OF VARIOUS FORMS OF HERBALS AND SPICES IN MEAT MARINATION ON PRODUCT QUALITY AND SOME HETEROCYCLIC AROMATIC AMINE (HCA) COMPOUNDS (2019)
• Tüketime Hazır Ön Pişirme Uygulanmış Hindi Küplerinin Marinasyonunda Farklı Oranlarda Kefir Kullanımının Ürünün Kalite Özellikleri Üzerine Etkileri (2019)
• Advantageous of Incorporation Herbal Additives in Meat Marination in Terms of Improving Product Quality (2019)
• Innovative Approaches in Salt Reduction Of Meat Products (2019)
• The Investigation of the Effects of Frozen-Thawed Meat Usage and Different Cooking Methods on Some Quality Characteristics of Chicken Meatball (2019)
• Geleneksel Ürünümüz Döner; Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları (2019)
• The Effects of Using Encapsulated Fish Oil and Black Carrot Pomace on Physicochemical and SensoryCharacteristics of Low Fat Beef Meatball. (2018)
• Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı (2018)
• The Assessment of Celery Powder as Nitrite alternative in Sucuk (Turkish Dry Fermented Sausage). , 9-12 May 2018, Van, Turkey. (2018)
• Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı (2018)
• Köfte Üretiminde Kullanılan Bitkisel Katkıların Üründe Oksidasyon Gelişimi, Mikrobiyolojik ve Duyusal Özellikler ile Heterosiklik Amin (HCA) Oluşumu Üzerine Etkileri (2018)
• Characteristics of Nitrite Reduced Fermented Sausages Including Spinach Powder with Galangal and Clove Extracts. (2018)
• Antioksidant Effect of Medicinal Plants in Meat and Meat Products (2018)
• The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative (2018)
• Influence of Beetroot Flour on Some Quality Characterıstics of Nitrite Reduced Turkish Fermented Sausage (2017)
• Antioxidant Effect of Medicinal Plants in Meat and Meat Products (2017)
• Effectiveness of Corduk (Echinophora tenuifolia subsp sibthorpiana) on safety and quality of kofte, a Turkish style meatball (2017)
• The Effects of Mushroom (pleurotus ostreatus) Powder on Color, Microbiological and Sensory Characteristics of Sausages During Storage (2017)
• The effects of quince puree on physicochemical microbiological and sensory properties of low fat beef meatball (2016)
• Effectiveness of Corduk Echinophora tenuifola subsp Sibthorpiana on Salmonella Typhimurium and Some Quality Characteristics of Beef Meatball (2016)
• Köfte Üretiminde Gluten İçermeyen Bir Katkı Olarak Kinoa Kullanımı. (2016)
• Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour (2016)
• Köfte Üretiminde Hardal Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri (2016)
• Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball (2016)
• Sosis Üretiminde Doğal Renk Maddesi ve Antioksidan Olarak Kırmızı Pancar Tozu Kullanımı (2016)
• Et Ürünlerinde Nitrat ve Nitrit Kullanımına Potansiyel Alternatif Yöntemler (2016)
• Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades (2015)
• Geleneksel et ürünümüz sucukta fonksiyonel katkıların kullanımı (2015)
• Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system (2014)
• Et ve et ürünlerine ohmik pişirme işleminin uygulanması (2014)
• Dry Aging Process of Meat (2014)
• Et ve Et Ürünlerine Ohmik Pişirme İşleminin Uygulanması (2014)
• Effects of Starter Cultures on the Formation of Flavour Compounds of Fermented Sausages (2014)
• Antimicrobial Activities of Lactic Acid Bacteria Isolated From Fermented Sausages (2014)
• Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat (2014)
• Ette Bulunan Biyoaktif Bileşenlerin Fonksiyonları (2013)
• Kızılötesi Isıtma Teknolojisinin Et İşleme Uygulamalarında Kullanımı (2013)
• Köfte örneklerinin farklı son sıcaklıklara ohmik yöntemle pişirme etkinliğinin incelenmesi (2013)
• Effect of ohmic treatment on quality characteristic of meat: A review (2013)
• Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes (2013)
• Ohmik-kızılötesi ısıtma sisteminin kurulumu, performans değerlendirmesi ve köfte pişirilmesinde kullanımının bazı kalite özelliklerine etkisinin incelenmesi (2012)
• Effectiveness of Ohmic Cooking on Microbiological Quality of Koefte Traditional Meat Product in Turkey (2012)
• Tavuk Köftesi Üretiminde Modifiye Buğday Unu Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri (2012)
• Changes of Some Characteristics of Cylindirical Beef Meatball Cooked in Continuous Type Ohmic Cooking System (2012)
• Ohmic Cooking Effects of Beef Meatballs (2012)
• Partial Substitution of Beef Fat with Hazelnut Oil in Emulsion Type Sausages Effects on Chemical Physical and Sensorial Quality (2012)
• Quality changes of Sardine (Sardina Pichardus) fillets marinated with different solutions (2011)
• Improving Characteristics of Beef Nuggets by Using Different Types of Flour as Coating Materials (2011)
• Quality Changes of Sardine Sardina Pilchardus Fillets Marinated With Different Solutions (2011)
• The Effects of Meat Particul Size on Sausage Quality (2010)
• The Effects of Potato Puree on Some Quality Characteristics of Meatballs (2010)
• Improving Beef Meatball Characteristics by Adding Potato Puree and Carrageenan (2010)
• Effects of using plum puree on some properties of low fat beef patties (2010)
• The Effects of Using Celery Powder in the Production of Turkish Fermented Sausage Sucuk (2010)
• The Effects of Potato Peel and Grind Size on Some Characteristics of Meatball (2010)
• Using Different Types of Legume Flours in the Coating of Beef Meatballs (2009)
• Effects of Dried Apricot Pulp on Some Characteristics of Beef Sausages (2008)
• Effects of Reducing Salt Levels on Some Quality Characteristics of Turkey Meatball (2008)
• Fatty Acid Composition and Cholesterol Content of Turkish Fermented sausage Sucuk Made With Corn Oil (2008)
• Et ve Et Ürünlerini Fonksiyonel Gıda Olarak Geliştirme Yöntemleri (2008)
• Su Ürünleri Kaplama Yöntemleri ve Karşılaşılan Sorunlar (2008)
• Effects of Reducing Salt Levels on Some Quality Characteristics of Turkey Meatball (2008)
• Sucuk Üretiminde Mısır Yağı Kullanımının Ürün Özellikleri Üzerine Etkileri (2008)
• The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage (2008)
• Biyobazlı Ambalaj Malzemeleri ve Et Endüstrisinde Kullanımı (2008)
• Su Ürünleri Kaplama Yöntemleri ve Karşılaşılan Sorunlar (2007)
• Tavuk Köftelerinde Askorbik Asit ve Kekik Ekstraktı Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri (2007)
• The Effect of Red Pepper Puree on Some Characteristics of Turkey Meatball (2007)
• Biobased Packaging Materials and Applications in Meat Industry (2007)
• Replacement of Beef Fat in Emulsion Type Sausages by Olive Oil (2007)
• Drying Kinetics of Turkish Fermented Sausage Sucuk (2007)
• Effects of Reducing Salt Levels on Some Quality Characteristics of Turkey Meatball (2007)
• Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage (2007)
• Effects of Plum Paste on some Quality Characteristics Low Fat Meatballs (2006)
• The effects of ripening temperature on some properties of Turkish dry fermented sausage sucuk (2006)

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