Mehmet Tolga DİNÇER

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 Engineering, Health Sciences, Natural Sciences, Chemistry, Other, Pharmacology and Therapeutics

Publications

• The 'Turkish Salmon' Brand and Its Impact on the Turkih Seafood Industry (2025)
• Development Of A Ready-To-Eat Product Formulated with Combined Aquatic Proteins (2025)
• Doğadan Avlanmış ve Yetiştiricilik Ürünü Çipura Balıklarının (Sparus aurata) Kimyasal Kompozisyon, Mineral Madde, Vitamin ve Yağ Asitlerinin Karşılaştırılması (2024)
• Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) (2023)
• Effects of Modified Athmosphere Packaging on the Storage Period of Stuffed Mussels (2021)
• Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon (2020)
• Evaluation of nutritional, physical andsensory properties of flathead grey mullet’s(Mugil cephalus) flesh after cooking (2019)
• Determination of Microbiological and Chemical Status of Sardines (Sardina pilchardus) in Different Sales Areas (Market and Bazaar) of İzmir (2018)
• An Overview of the Seafood Consumption and Processing Sector in Some Mediterranean Countries (2018)
• Effects of using various ice forms on the shelf life of European seabass (Dicentrarchus labrax) inside of expanded polystyrene boxeson transportation. (2018)
• Comparison the effects of using different organic acids on gelatin extracted from cultured sea bream (Sparus aurata) scales (2018)
• Su Ürünleri Tüketimi, Sağlığımıza Etkisi ve Tazelik Kriterleri (2017)
• Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage (2017)
• Fishers" SeaofSkills through an E-learning Platform (2017)
• Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage (2017)
• Comparison of the mechanical properties of meat and fish salamis (2017)
• Proximate composition and fatty acid profile of European conger Conger conger Linnaeus 1785 (2016)
• Comparing the textural and fatty acid profile changes of grooved razor Shell Solen marginatus Pulteney 1799 on different cooking techniques (2016)
• Evaluation of nutritional value of Carassius gibelio (Bloch, 1782) (2016)
• Preliminary results in consumability of Gilthead Seabream Sparus aurata caught by recreational anglers in the inner part of Izmir Bay Aegean Sea Turkey (2016)
• Comparison on the shelf Lives of cooked and uncooked mussel Mytilus galloprovincialis flesh and stuffed mussel product (2016)
• Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris) (2016)
• Evaluation of nutritional value of Carassius gibelio (Bloch, 1782) (2016)
• Comparison of recovered carp scales Cyprinus carpio gelatin and commercial calf and pork skin gelatins (2016)
• Comparing proximate composition and fatty acid profile changes of Jinga shrimps (Metapenaeus affinis, H. Milne Edwards, 1837) after frying (2016)
• Marine Strategy Framework Directive and the Aegean Sea (2015)
• Sardalya (Sardina pilchardus) İçerikli Cips Üretimi ve Raf Ömrünün Tespiti (2015)
• Levrek (Dicentrarchus labrax) pulu ve derisinden jelatin üretimi ve bazı fonksiyonel özelliklerinin karşılaştırılması (2015)
• Balık Pulundan Jelatin Üretimi Ve Ticari Dana Jelatini İle Kıyaslanması (2015)
• Mezgit Pollachius virens İçerikli Kızartılmış Patates Cipsi ve Raf Ömrünün Tespiti (2015)
• The Aegean Sea Marine Biodiversity Fisheries Conservation and Governance (2015)
• Initiative by the Erasmus SeaofSkills Consortium to reinforce Continuing Vocational Education and Training CVET for Fishers (2015)
• Türkiye de Su Ürünleri İşleme Atıklarından Katma Değer Yaratılması Üzerine Olan Bazı Çalışmalar (2015)
• İsrail Sazan ının Carassius gibelio Amino Asit Yağ Asit Kompozisyonu Bazı Vitamin ve Ağır Metal İçeriklerinin Tespiti (2015)
• SeaofSkills Consortium to reinforce Continuing Vocational Education and Training CVET for Fishers (2015)
• Determining The Differences Of Fried And Oven Baked Fish Chips Produced With Sardine flesh Sardina pilchardus (2015)
• Production of fish chips with using frozen saithe flesh (Pollachius virens) and determining its shelf life. (2015)
• Sazan Pulu Cyprinus carpio Dana ve Domuz Kaynaklı Jelatinlerin Bazı Fiziksel Özelliklerinin Karşılaştırılması (2015)
• Çipura Sparus aurata Balığının Pullarından Farklı Asit Kullanımı ile Jelatin Eldesi ve Bazı Fonksiyonel Özelliklerinin Karşılaştırılması (2015)
• Sazan Cyprinus carpio Pullarından Farklı Asit Kullanımı ile Üretilen Jelatinin Fonksiyonel Özelliklerinin Karşılaştırılması (2015)
• Production of fish chips with using frozen saithe flesh Pollachius virens and determining its shelf life Oral Presentation (2015)
• Functional properties of gelatin recovered from scales offarmed sea bass (Dicentrarchus labrax) (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)
• 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)
• Balık Sosis (2014)
• Balık Cips (2014)
• Proximate composition and mineral and fatty acid profiles of male and female jinga shrimps (Metapenaeus affinis, H. Milne Edwards, 1837) (2014)
• Effects of Different Thawing Methods on the Freshness Quality of Fish (2014)
• Gelatin production by using sea bass (Dicentrarchus labrax) scales and determination of some functional properties of the prepared gelatin (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)
• Changes In Fatty Acıd Contents In Dıfferent Cookıng Technıques Of Male Female Jınga Shrımp Metapenaeus affinis H Milne Edwards 1837 (2013)
• Levrek (Dicentrarchus labrax) ve Çipura (Sparus aurata) pullarından Jelatin üretimi ve bazı fonksiyonel özelliklerinin tespiti (2013)
• Balık İçerikli Cips Üretimi, Doku Özelliklerinin İncelenmesi ve Raf Ömrünün Tespiti (2013)
• Textural and color comparıson on produced aquatıc fısh scale gelatın and commercıal calf gelatın (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)
• Fisheries Implementing Sustainable Networks Between Turkey and Italy GAP ANALYSİS REPORT (2012)
• Quality and shelf life assessment of pasteurized trout soup during refrigerated storage (2012)
• Balıkçılık Türkiye ve İtalya Arasında Sürdürülebilir Ağlar Kurma Projesi GAP ANALİZ RAPORU (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)
• Effects of olive leaf extracts on fish fillets (2011)
• Sardalya (Sardina pilchardus) Kıymasının ve Köftesinin Reolojik ve doku özellikleri (2011)
• Su ürünlerinde bilgisayarlı resim analizi ve spektrofotometrik renk ölçüm metodunun kıyaslanması (2011)
• Determination of Shelf Life of Fried and Boiled Frog Meat Stored in Refrigerator at 3.2±1.08°C (2011)
• Proximate Composition of Red Band Fish Cepola macrophthalma Linnaeus 1758 and its Quality Changes during Refrigerated Storage 4 2 C (2011)
• Proximate Composition of Red Band Fish (Cepola macrophthalma, Linnaeus, 1758) and its Quality Changes during Refrigerated Storage (4 +/- 2 degrees C) (2011)
• Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus, Linnaeus 1758) Caviar by Means of Proximate Composition and Quality Changes during Refrigerated Storage at 4 +/- 2 degrees C (2011)
• Comparison the polyphenol oxidase activity of caramote prawn (Melicertus kerathurus) and jinga shrimp (Metapenaeus affinis) caught from Izmir Bay (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)
• Amino Acids and Fatty Acid Composition Content of Fish Sauce (2010)
• Textural and Sensory Properties of Fish Sausage from Rainbow Trout (2010)
• Comparison of proximate and fatty acid composition of the flesh of wild and cultured fish species (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)
• Producing a Surimi Sausage and Determining The Quality Parameters in Cool Storage (2009)
• Balık Salamı Üretimi’ (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)
• EFFECTS OF PHOSPHATES TREATMENT ON THE QUALITY OF FROZEN‐THAWED FISH SPECIES (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)
• Application of Electrolyzed Oxidizing Water For the Shelflife Determination of Rainbow Trout Fillets at Cold Storage (2008)
• Effects of different catching methods on the quality of annular seabream during ice storage (2008)
• Shelf Life Differences of Fish Sausages Using Single and Double Pasteurization Techniques (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)
• 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)
• Utilization of rainbow trout (Onchorhyncus mykiss) as fish patties from fish wastes (2008)
• Antioxidant, Antmicrobial and Sensory Effects of Rosemary and Sage on Seabass Fillets (2008)
• Profile of a New Cultured Species (Argyrosomus regius Asso, 1801) (2008)
• Application of Wheat Fiber in To Rainbow Trout Fish Burgers and Determining Their Quality (2008)
• Sensory Evaluation and Texture Properties of Dietary Fiber and Spices Added Surimi From Nemipterus Spp (2008)
• Shelf life of new culture specie (Diplodus puntazzo) in refrigerator (2008)
• CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION (2008)
• Kurdela Balığı (Cepola macrophtalma L., 1758)’nın Buzdolabı Raf Ömrü ve Kalite Parametreleri. (2007)
• Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice (2007)
• Chemical composition and biometrical measurements of the Turkish Sea urchin (Paracentratus Lividus, Lamarck, 1816) (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)

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