Şebnem TOLASA YILMAZ

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

Araştırma alanları: Tarımsal Bilimler, Su Ürünleri, Su Ürünleri İşleme Teknolojileri, Mühendislik ve Teknoloji, Gıda Mühendisliği, Sağlık Bilimleri, Kimya, Temel Bilimler, Diğer, Eczacılık

She studied her master thesis at the Max Rubner-Institute Federal Research Centre for Nutrition and Food in Germany, about the determination of astaxanthin and canthaxanthin in Salmonid (2003). She studied for her Ph.D. Thesis in the US, at the University of Rhode Island, Kingston, about the physical and oxidative stabilization of omega-3 fatty acids in surimi gels (2009). Her research areas; Process and Product development, surimi and fish mince technology, oxidative stability, and chemical control analysis.

Yayınlar

Carrot powder as a multifunctional natural additive affecting total arsenic levels, oxidative stability and quality characteristics of boiled sardine mince (Sardina pilchardus) (2026)
Dondurarak Depolanan Balık Kıymasının Stabilizasyonu (2023)
Dondurarak Depolanan Balık Kıymasının Stabilizasyonu (2023)
Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying (2022)
Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying (2022)
The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period (2018)
The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period (2018)
The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period (2018)
Bazı Su Ürünlerinin Hazırlık Aşamaları ve Pişirilme Yöntemleri (2017)
Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate (2017)
Carassius gibelio (Bloch 1782) nun besinsel değerinin değerlendirilmesi (2016)
TRYPSIN FROM VISCERA OF CULTURED SEA BREAM Sparus aurata CHARACTERISTICS AND THE EFFECTS OF SEASONAL VARIATION (2016)
Trypsin from viscera of cultured rainbow trout Oncorhynchus mykiss Characteristics and the effects of seasonal variation (2016)
Trypsin from Viscera of cultured sea bream sparus aurata Charecteristics and The Effects of seasonal Variation (2016)
Determination of some functional properties of enzymatically hydrolyzed fish protein from Sea Bass (Dicentrarchus labrax) by-products and its effect in Whiting Mince (Merlangius merlangus) (2016)
EFFECT OF TEMPERAURE ON LIPOXYGENASE ACTIVITY in SARDINE MINCE WITH AND WITHOUT MILK PROTEIN CONCENTRATE (2016)
Effects of differently extracted rosemary and sage extracts on the quality of marinated sardine stored at 4 degrees C (2016)
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 Trypsin in İnternal Organs of Fish Species (2015)
Determination of some functional properties of enzymatically hydrolyzed protein from head of sea bass Dicentrarchus labrax and its effect in whiting Merlangius merlangus mince (2015)
İsrail Sazan ının Carassius gibelio Amino Asit Yağ Asit Kompozisyonu Bazı Vitamin ve Ağır Metal İçeriklerinin Tespiti (2015)
Effects of Different Thawing Methods on the Freshness Quality of Fish (2014)
Derin Yağda Tekrarlı Kızartma İşleminde Antioksidan Kullanımının Yağ ve Sardalya Filetolarının Kalitesi Üzerine Etkisi (2013)
USING ELECTRONIC NOSE FOR DETERMINATION QUALITY OF VACUUM PACKAGED CULTURED EUROPEAN SEABASS Dicentrarchus labrax (2013)
Quality and shelf life assessment of pasteurized trout soup during refrigerated storage (2012)
Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage (2012)
Comparing the activity of polyphenol oxidase enzyme in different parts of deep water pink shrimp (Parapenaeus longirostris) by using Ll-dopa substrate (2011)
Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid (2011)
Bir eğitim ve araştırma hastanesi çocuk psikiyatrisi polikliniğine yönlendirilen adli olgular (2011)
Effects of Soy Protein Isolate and Wheat Fiber on the Freeze-Thaw Stability of Lean Fish Mince (2011)
Lipid Oxidation and Omega 3 Fatty Acid Retention in Salmon and Mackerel Nuggets during Frozen Storage (2011)
Effect of Soy Protein Isolate and Wheat Fiber on the Texture and Freeze-Thaw Stability of Lean Fish Mince (2011)
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)
An investigation on fish quality protection abilities of nettle Urtica dioica dandelion Taraxacum officinalis and spiny sowthistle Sonchus asper (2010)
Amino Acids and Fatty Acid Composition Content of Fish Sauce (2010)
Physical and Oxidative Stabilization of Omega 3 Fatty Acids in Surimi Gels (2010)
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)
Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C (2009)
Comparison of Quality Parameters of Twaite Shad (Alosa fallax nilotica) Caught by Different Fishing Methods (2008)
Shelf life of new culture specie (Diplodus puntazzo) in refrigerator (2008)
Changes in lipid oxidation and omega-3 fatty acids in MPC-added nugget products from salmon and mackerel mince during frozen storage (2008)
Evaluation of waste fish products to produce the ready-to-eat fish soup and determination of its quality during storage at 0-4°C (2008)
An investigation about Aegean traditional carp roe paste tarama (2008)
Quality changes of sardine (sardina pilchardus) patties during refrigerated storage (2008)
CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION (2008)
Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice (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 Differences of Whole Ungutted Sea Bream Sparus aurata and Sea Bass Dicentrarchus labrax While Stored in Ice" (2007)
Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage (2007)
’Microbiological, Chemical, Sensory, Colour and Textural Changes of Rainbow trout Fillets (Onchoryncus mykiss) Treated With Sodium Acetate, Sodium Lactate, Sodium Citrate and Stored at 4C (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)
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 degrees C (2007)
Effects of Using Slurry Ice During Transportation on The Microbiological Chemical and Sensory Assessments of Aqua cultured Sea Bass Dicentrarchus labrax Stored at 4 C (2006)
Effect of Ungutting on Microbiological Chemical and Sensory Properties of Aquacultured Sea Bream Sparus aurata and Sea Bass Dicentrarchus labrax Stored in Ice (2006)
Effects of using slurry ice on the microbiological chemical and sensory assessments of aquacultured sea bass Dicentrarchus labrax stored at 4 C (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)
Physical stabilization of omega-3 fatty acids in surimi gel (2006)
Effects of Different Thawing Methods on the Freshness Quality in Gilthead Seabream, Sardine, Anchovy and Black Mussel’ (2006)
Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss) (2006)
Effects of using slurry ice on the microbiological chemical and sensory assessments of aquaculture sea bass Dicentrarchus labrax stored at 4 C (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)
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)
Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C (2006)
Chemical, Microbiological and Sensory Quality Changes of Common Dentex, While Stored in Ice’ (2005)
Likit Buzla Paketlenen Kültür Levreğinin (Dicentrarchus labrax) 4C de Depolamada Mikrobiyal, Kimyasal ve Duyusal Değişimlerinin İncelenmesi (2005)
Chemical, Microbiological and Sensory Evaluation of Hot Smoked Rainbow Trout (Onchorincus Mykiss) Modified Atmosphere and Vacuum Packages, Stored in Ice (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)
Determination of astaxanthin and canthaxanthin in salmonid (2005)
Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 degrees C (2005)
Akivades Marinatın Soğuk Muhafazada Raf Ömrünün Kimyasal, Mikrobiyal ve Duyusal Açıdan Belirlenmesi (2005)
A study about the marination of clam (Ruditapes decussatus) and its shelf life (2005)
A study about the marination of clam (Ruditapes decussatus) and its shelf life (2005)
Chemical, microbiological and sensory changes associated with fish sauce processing (2005)
Determination of carotinoids in different commercial salmon samples (2004)
Bestimmung der Carotinoide verschiedenen handelsüblichen Lachsproben (2004)

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