Şükran ÇAKLI
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, Diğer, Temel Bilimler, Kimya, Meslek Bilimleri
Yayınlar
- The Effect of Astaxanthin on Quality of the Common Cuttlefish ( Sepia officinalis ) Marinade (2026)
- STUDIES ON REDUCING SODIUM CHLORIDE IN PROCESSED SEAFOOD (2025)
- Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi (2024)
- Nutrification and fat reduction of deep-fried protein isolates (2024)
- Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1) (2024)
- Enhancing the Quality and Shelf Life of Cuttlefish Marinades Using Astaxanthin Extracted from Haematococcus pluvialis: Analysis of Chemical, Microbiological, and Sensory Parameters (2024)
- Sustainable Food Ingredients: Micro-Algae as Source Bioactive Compounds (2024)
- Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods (2023)
- Alabalık (Oncorhynchus mykiss) Yetiştiriciliğinde Sabit Su Sıcaklığında Farklı Yemleme Yüzdelerinin İç Organ Yüzdesi ve Füme Verimliliği Üzerindeki Etkisi (2023)
- Nutrification and fat reduction of deep-fried protein isolates (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)
- Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] (2021)
- Production of Dry Fermented Fish Sausages by Using Different Fish Species and Determination of the Microbiological Qualities (2021)
- Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities (2021)
- Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (2021)
- Extraction of trypsin enzyme from visceral organs of anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) and determination of some functional characteristics (2020)
- Türkiye'deki Su Ürünleri İşleme Sektörü, Sorunları ve Çözüm Önerileri (2018)
- Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate (2018)
- Soğuk Muhafaza Şartlarında Depolanan Kültür Çipura (Sparus aurata) ve Levrek (Dicentrarchus labrax) Elektronik Burun ve Bilgisayarlı Resim Analizi Kullanılarak Kalite Takibi (2018)
- Kültür çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) balıklarının fileto edilmesi sonucunda ortaya çıkan atıklardan protein hidrolizat eldesi, fonksiyonel ve antioksidant özellikleri ve depolamadaki kararlılığı (2018)
- İzmir Balıkçılığı (2017)
- İzmir Balıkçılığı (2017)
- Su Ürünleri Tüketimi, Sağlığımıza Etkisi ve Tazelik Kriterleri (2017)
- Reduction of Listeria monocytogenes on Various Food Contact Surfaces by Listeria Phage Suspension or Electrolyzed Oxidizing Water (2017)
- Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine (2017)
- Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage (2017)
- Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage (2017)
- Dondurulmuş Mezgit ve Sardalyadan Üretilen Surimi ve Surimi Jellerinin Kalite Parametrelerindeki Değişimler (2017)
- Reduction of Listeria monocytogenes on Various Food Contact Surfaces by Listeria Phage Suspension or Electrolyzed Oxidizing Water (2017)
- Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris) (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)
- Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris) (2016)
- INVESTIGATION OF LYSOZYME APPLICATION ON THE QUALITY OF ICED STORED SEA BASS Dicentrarchus labrax (2016)
- Trypsin from Viscera of cultured sea bream sparus aurata Charecteristics and The Effects of seasonal Variation (2016)
- TRYPSINS FROM FISH PROCESSING WASTE CHARACTERISTICS ANDBIOTECHNOLOGICAL APPLICATIONS (2016)
- Trypsin from viscera of cultured rainbow trout Oncorhynchus mykiss Characteristics and the effects of seasonal variation (2016)
- Influence examination of lysozyme process which is stored in ice on sea bream (Sparus aurata) quality (2016)
- TRYPSIN FROM VISCERA OF CULTURED SEA BREAM Sparus aurata CHARACTERISTICS AND THE EFFECTS OF SEASONAL VARIATION (2016)
- FISH PROTEIN HYDROLYSATES PROXIMATE COMPOSITION AMINO ACID COMPOSITION ANTIOXIDANT ACTIVITIES AND APPLICATIONS (2016)
- Investigation of lysozyme applicatıon on the quality of iced stored sea bass (Dicentrarchus labrax) (2016)
- Effects of differently extracted rosemary and sage extracts on the quality of marinated sardine stored at 4 degrees C (2016)
- Enzimatik ve Fermentatif Protein Hidrolizatı. (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)
- Reduction of sodium content of European anchovy (Engraulis encrasicolus) marinade with replacement of NaCl by KCl (2015)
- Evaluation of lemongrass essential oil on the reduction of Listeria monocytogenes in artificially contaminated ready to eat food (2015)
- Türkiye de Su Ürünleri İşleme Atıklarından Katma Değer Yaratılması Üzerine Olan Bazı Çalışmalar (2015)
- SU ÜRÜNLERİ İŞLEME VE YAN ÜRÜNLERİNİN POTANSİYEL UYGULAMALARI (2015)
- Su Ürünleri Protein Hidrolizatları ve Su Ürünleri Yetiştiriciliğinde Kullanımı (2015)
- Proximate fatty acid and amino acid composition of by products of the cultured rainbow trout Oncorhynchus mykiss sea bream Sparus aurata and sea bass Dicentrarchus labrax (2015)
- Determination of Trypsin in İnternal Organs of Fish Species (2015)
- Antioxidant properties of protein hydrolysates from marine by products (2015)
- İsrail Sazan ının Carassius gibelio Amino Asit Yağ Asit Kompozisyonu Bazı Vitamin ve Ağır Metal İçeriklerinin Tespiti (2015)
- EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT 0 4 C (2015)
- Textural acceptability of prepared fish sausages by controlling textural indicators (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)
- Comparison Chemical Sensory Microbiological and Textural Changes of Cuttlefish Sepia officinalis Stored Under Different Packagings (2014)
- Balık Sosis (2014)
- Comparision Of Different Production Methods Of Fish Protein Hydrolysates And Effects On Functional and Antioxidative Properties and Storage Stability (2014)
- Stabiliy Of Fish Protein Hydrolysate From Heads of Gilthead Sea Bream Sparus aurata European Sea Bass Dicentrarchus labrax and Rainbow Trout Oncorhynchus mykiss Walbaum 1792 During Storage (2014)
- Effects of Different Thawing Methods on the Freshness Quality of Fish (2014)
- Hygiene requirements, controls and inspections in the fish market chain (2013)
- Antioksidan Ve Antimikrobiyal Özelliklerinin Balık Kıymasının Kalitesi Üzerine Etkisi (2013)
- Su Ürünleri Yan Ürünlerinin Enzimatik Hidrolizi Üretim Yöntemleri İşlevsel Özellikleri ve Kullanım Alanları (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)
- Derin Yağda Tekrarlı Kızartma İşleminde Antioksidan Kullanımının Yağ ve Sardalya Filetolarının Kalitesi Üzerine Etkisi (2013)
- Functional and Antioxidant Properties of Fish Protein Hydrolysate From Heads of Gilthead Sea Bream Sparus aurata European Sea Bass Dicentrarchus labrax and Rainbow Trout Oncorhynchus mykiss Walbaum 1792 (2013)
- Elektronik Dilin Su Ürünlerinde Uygulamaları ve Potansiyeli (2013)
- USING ELECTRONIC NOSE FOR DETERMINATION QUALITY OF VACUUM PACKAGED CULTURED EUROPEAN SEABASS Dicentrarchus labrax (2013)
- KARİDESLERDE MELENOSİS (KARA BENEK) GELİŞİMİ (1) (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)
- Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass (Dicentrarchus labrax) (2013)
- The State of the Turkish Fisheries (2012)
- Quality and shelf life assessment of pasteurized trout soup during refrigerated storage (2012)
- Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke (2012)
- Seafood Processing in Turkish Fisheries (2012)
- Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda) (2012)
- Quality and Shelf-Life Assessment of Pasteurized Trout Soup During Refrigerated Storage (2012)
- Growth of Listeria monocytogenes as Affected by Thermal Treatments of Rainbow Trout Fillets Prepared with Liquid Smoke (2012)
- Bezelye Lifi’nin Gökkuşağı Alabalığı (Oncorhynchus mykiss Walbaum, 1792) Kıymasının Kalitesi Üzerine Etkisi (2011)
- Sardalya (Sardina pilchardus) Kıymasının ve Köftesinin Reolojik ve doku özellikleri (2011)
- Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid (2011)
- Su ürünlerinde bilgisayarlı resim analizi ve spektrofotometrik renk ölçüm metodunun kıyaslanması (2011)
- Comparing the activity of polyphenol oxidase enzyme in different parts of deep water pink shrimp (Parapenaeus longirostris) by using Ll-dopa substrate (2011)
- Dondurularak depolanan ahtapotun (Octopus vulgaris Curvier, 1797) kimyasal ve duyusal kalite karakteristiklerindeki değişimler. (2011)
- Laktikasit Fermentasyonu ile Sardalya (Sardina pilchardus) ve Hamsi (Engraulis encrasicholus) Türlerinden Üretilen Fermente Balık Ürünleri (2011)
- Dondurularak Depolanan Ahtapotun (Octopus Vulgaris Curvier, 1797) Kimyasal Ve Duyusal Kalite Karakteristiklerindeki Değişimleri (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)
- 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)
- 40TH WEFTA MEETING PROCEEDING BOOK (2010)
- Comparison the polyphenol oxidase activity of caramote prawn (Melicertus kerathurus) and jinga shrimp (Metapenaeus affinis) caught from Izmir Bay (2010)
- The antimicrobial effects of commercial liquid smoke flavorings against Listeria monocytogenes in rainbow trout fillets (2010)
- Comparison of polyphenol oxidase activity in different parts of deep water pink shrimp (Parapenaeus longirostris) by using L-DOPA substrate (2010)
- Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels (2010)
- Pacific Oyster (Crassostrea gıgas) Quality Evaluation Using Machine Vision and Electronic Nose (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)
- Comparison of proximate and fatty acid composition of the flesh of wild and cultured fish species (2010)