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Bekir TUFAN

About Bekir TUFAN

Bekir TUFAN, With an exceptional h-index of 13 and a recent h-index of 10 (since 2020), a distinguished researcher at Karadeniz Teknik Üniversitesi, specializes in the field of Su Ürünleri İşleme ve Değerlendirme.

His recent articles reflect a diverse array of research interests and contributions to the field:

Biochemical composition of different sex and body parts of blue crabs (Callinectes sapidus) caught from the middle Black Sea coast

Changes in the biochemical and fatty acids composition of different body parts of warty crab (Eriphia verrucosa, Forsskål, 1775) caught from the southeastern Black Sea and …

Nutritional value of fish soup from cultured rainbow trout (Oncorhyncus mykiss, Walbaum, 1792)

Analysis of biogenic amines using immunoassays, HPLC, and a newly developed IC-MS/MS technique in fish products—a comparative study

Production of a nutritious canned salmon soup suitable for human consumption from filleting by-products using plant processing conditions

Determination of biogenic amines in fresh fish and processed fish products using IC-MS/MS

Nutritional value of fish soup from cultured brook trout (Salvelinus fontinalis, Mitchill, 1814).

Bekir TUFAN Information

University

Position

___

Citations(all)

740

Citations(since 2020)

344

Cited By

507

hIndex(all)

13

hIndex(since 2020)

10

i10Index(all)

15

i10Index(since 2020)

12

Email

University Profile Page

Google Scholar

Bekir TUFAN Skills & Research Interests

Su Ürünleri İşleme ve Değerlendirme

Top articles of Bekir TUFAN

Biochemical composition of different sex and body parts of blue crabs (Callinectes sapidus) caught from the middle Black Sea coast

Marine Science and Technology Bulletin

2023/3/3

Bekir Tufan
Bekir Tufan

H-Index: 10

Changes in the biochemical and fatty acids composition of different body parts of warty crab (Eriphia verrucosa, Forsskål, 1775) caught from the southeastern Black Sea and …

Turkish Journal of Fisheries and Aquatic Sciences

2022/11/8

Bekir Tufan
Bekir Tufan

H-Index: 10

Nutritional value of fish soup from cultured rainbow trout (Oncorhyncus mykiss, Walbaum, 1792)

Journal of Anatolian Environmental and Animal Sciences

2022/9/9

Bekir Tufan
Bekir Tufan

H-Index: 10

Analysis of biogenic amines using immunoassays, HPLC, and a newly developed IC-MS/MS technique in fish products—a comparative study

Molecules

2021/10/12

Drago Kočar
Drago Kočar

H-Index: 12

Serkan Koral
Serkan Koral

H-Index: 7

Bekir Tufan
Bekir Tufan

H-Index: 10

Production of a nutritious canned salmon soup suitable for human consumption from filleting by-products using plant processing conditions

Journal of Aquatic Food Product Technology

2021/9/14

Bekir Tufan
Bekir Tufan

H-Index: 10

Determination of biogenic amines in fresh fish and processed fish products using IC-MS/MS

Foods

2021/8/1

Bekir Tufan
Bekir Tufan

H-Index: 10

Nutritional value of fish soup from cultured brook trout (Salvelinus fontinalis, Mitchill, 1814).

2021/6/10

Bekir Tufan
Bekir Tufan

H-Index: 10

See List of Professors in Bekir TUFAN University(Karadeniz Teknik Üniversitesi)