Cemalettin sarıçoban

Cemalettin sarıçoban

Selçuk Üniversitesi

H-index: 18

Asia-Turkey

About Cemalettin sarıçoban

Cemalettin sarıçoban, With an exceptional h-index of 18 and a recent h-index of 12 (since 2020), a distinguished researcher at Selçuk Üniversitesi, specializes in the field of Meat science and technology, food science, food technology.

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

The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

The effect of pomegranate and grape seed extracts on the shelf life of goose meat during refrigerated storage.

Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage

Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates

Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

Cemalettin sarıçoban Information

University

Position

Agriculture Faculty Department of Food Engineering

Citations(all)

1140

Citations(since 2020)

564

Cited By

949

hIndex(all)

18

hIndex(since 2020)

12

i10Index(all)

30

i10Index(since 2020)

15

Email

University Profile Page

Selçuk Üniversitesi

Google Scholar

View Google Scholar Profile

Cemalettin sarıçoban Skills & Research Interests

Meat science and technology

food science

food technology

Top articles of Cemalettin sarıçoban

Title

Journal

Author(s)

Publication Date

The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions

Food Science and Biotechnology

Eda Alagöz

Cemalettin Sarıçoban

2024/4/16

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

Journal of Food Science and Technology

Busra Nur Gundogan

Cemalettin Saricoban

Kubra Unal

2023/9

The effect of pomegranate and grape seed extracts on the shelf life of goose meat during refrigerated storage.

Fadimana Arı

Cemalettin Sarıçoban

Hülya Şen Arslan

2023/8/20

Effect of oat bran addition on the survival of selected probiotic strains in Turkish fermented sausage during cold storage

Food Bioscience

Hasan İbrahim Kozan

Cemalettin Sarıçoban

2023/8/1

Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates

Journal of Applied Research on Medicinal and Aromatic Plants

Roya Jafari

Mohsen Zandi

Ali Ganjloo

2022/12/1

Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

Selcuk Journal of Agriculture and Food Sciences

Tudı AINIWAER

Cemalettin SARIÇOBAN

2023

The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets

İ Çelik

Cemalettin Sarıçoban

2023/11/2

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

British Poultry Science

K Unal

E Alagöz

İ Çelik

C Sarıçoban

2022/1/2

Antimicrobial activity of egg white protein-based edible films incorporated with thyme and hops liquid extracts on hamburgers.

Carpathian Journal of Food Science & Technology

Hatice Sena Olcay

Cemalettin Sarıçoban

2022/4/1

Propolis addition to production of chicken extract and determination of some characteristics during storage.

Sabire Yerlikaya

Cemalettin Sariçoban

2022/7/7

Tavuk eti ekstraktı üretimine propolis ilavesi ve depolama sürecinde bazı özelliklerinin belirlenmesi

Ege Üniversitesi Ziraat Fakültesi Dergisi

Sabire Yerlikaya

Cemalettin SARIÇOBAN

2022/4/1

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

Selcuk Journal of Agriculture and Food Sciences

CABI Alime

Cemalettin Sariçoban

ÜNAL Kübra

2022/4/1

Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)

Journal of Food Science and Technology

Cemalettin Sarıçoban

Kubra Unal

2022/4

Antibacterial and antioxidant activity of peach leaf extract prepared by air and microwave drying

Journal of Food Processing and Preservation

Hülya Şen Arslan

Alime Cabi

Sabire Yerlikaya

Cemalettin Sariçoban

2021/10

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

British Food Journal

Sena Özbay

Cemalettin Sariçoban

2021/6/28

UV-C Radyasyon Teknolojisi ve Gıda Güvenliği

PROCEEDINGS BOOK

Alime CABİ

Cemalettin SARIÇOBAN

2021

Use of fruits and vegetables in meat and meat products in terms of dietary fiber

Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

Hülya ŞEN ARSLAN

CEMALETTİN SARIÇOBAN

Sabire YERLİKAYA

2021

Helal ve sağlıklı et ve et ürünleri üretimi

Cemalettin SARIÇOBAN

Hasan YETİM

2020/12/12

Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Selcuk Journal of Agriculture and Food Sciences

Kubra Unal

Eda Alagöz

Alime Cabi

Cemalettin Sarıçoban

2020/4/20

Yüksek Basınç Uygulamasının Et ve Et Ürünlerinin Güvenliği ve Raf Ömrü Açısından Rolü

Cemalettin SARIÇOBAN

Mahmood Shakir Mahmood

Rand Kadhim Bahr Al-Murjan

2020/12/12

See List of Professors in Cemalettin sarıçoban University(Selçuk Üniversitesi)