Doç. Dr. HANİFE AYDAN YATMAZ

Yayın Ağı

Makaleler 29

1. Depth-dependent biochemical changes in Plesionika edwardsii: Inverse correlation between amino acids and astaxanthin

Yatmaz H. A., Kebapçıoğlu T., Yerlikaya P.

Regional Studies in Marine Science , cilt.95, 2026 (SCI-Expanded, Scopus)

2. Production and characterization of a functional pasta for individuals with gluten-related disorders

Yerlikaya P., YATMAZ H. A., Erem F., Kaya A.

British Food Journal , cilt.127, sa.8, ss.2720-2740, 2025 (SCI-Expanded, Scopus)

3. A Comparative Study of Amino Acids and B-Group Vitamins of Commercial Fish Species

Yerlikaya P., Aydan Yatmaz H. A.

Turkish Journal of Fisheries and Aquatic Sciences , cilt.24, sa.12, 2024 (SCI-Expanded, Scopus)

4. Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies

CANATAR M., YATMAZ H. A., TURHAN İ., YATMAZ E.

Innovative Food Science and Emerging Technologies , cilt.97, 2024 (SCI-Expanded, Scopus)

5. 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability

YATMAZ H. A.

Food Biophysics , cilt.19, sa.3, ss.503-516, 2024 (SCI-Expanded, Scopus)

6. Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C

Gökoğlu N., Yatmaz H. A., Ceylan A., Gümüş B., Toktas B., Korun J.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , 2024 (SCI-Expanded, Scopus)

7. Effects of Cryoprotectants on the Physicochemical Properties of Bonito (Sarda sarda) Fillets Subjected to Multiple Freeze–Thaw Cycles

YATMAZ H. A., GÖKOĞLU N.

Journal of Aquatic Food Product Technology , cilt.33, sa.10, ss.823-835, 2024 (SCI-Expanded, Scopus)

8. **Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)**

GÖKOĞLU N., YATMAZ H. A., Guemues B., Ceylan A.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.33, sa.3, ss.233-246, 2024 (SCI-Expanded, Scopus)

9. Ethanol production by immobilized Saccharomyces cerevisiae cells on 3D spheres designed by different lattice structure types

Erkan Ünsal S. B., Gürler Tufan H. N., CANATAR M., YATMAZ H. A., TURHAN İ., YATMAZ E.

Process Biochemistry , cilt.125, ss.104-112, 2023 (SCI-Expanded, Scopus)

10. Production of Snacks with Shrimp Flour by 3D Food Printers: Optimization of Printing Parameters and Formulation Karides Unlu Atıştırmalık Üretiminde 3D Gıda Yazıcısı Kullanımı: Yazdırma Parametreleri ve Formülasyonun Optimizasyonu

Yatmaz H. A.

Akademik Gida , cilt.21, sa.3, ss.243-253, 2023 (Scopus, TRDizin)

11. Determination of fatty acids and vitamins A, D and E intake through fish consumption

Yerlikaya P., Alp A. C., Tokay F. G., Aygun T., Kaya A., TOPUZ O. K., et al.

International Journal of Food Science and Technology , cilt.57, sa.1, ss.653-661, 2022 (SCI-Expanded, Scopus)

12. Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry

Konak U., Yatmaz H. A., Nilufer S., Erkaymaz T., Certel M.

Acta Alimentaria , cilt.50, sa.1, ss.74-82, 2021 (SCI-Expanded, Scopus)

13. Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs

TOPUZ O. K., Aygün T., ALP A. C., YATMAZ H. A., TORUN M., Yerlikaya P.

FOOD CHEMISTRY , cilt.339, 2021 (SCI-Expanded, Scopus)

14. Biogenic amine formation in fish roe in under the effect of drying methods and coating materials

TOPUZ O. K., YATMAZ H. A., ALP A. C., KAYA A., Yerlikaya P.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.45, sa.1, 2021 (SCI-Expanded, Scopus)

15. Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

GÖKOĞLU N., TOPUZ O. K., Yerlikaya P., YATMAZ H. A., Ucak I.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.27, sa.2, ss.211-218, 2018 (SCI-Expanded, Scopus)

16. Quantification of Fraglide-1, a New Functional Ingredient, in Vinegars

Yatmazt A. H., Kinoshita T., Miyazato A., Takagi M., Tsujino Y., Beppu F., et al.

JOURNAL OF OLEO SCIENCE , cilt.66, sa.12, ss.1381-1386, 2017 (SCI-Expanded, Scopus)

17. The quality alterations of rainbow trout mince treated with transglutaminase

Yerlikaya P., YATMAZ H. A., GÖKOĞLU N., Ucak I.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.84, ss.815-820, 2017 (SCI-Expanded, Scopus)

18. Polyunsaturated fatty acid (PUFA) contents of meat and egg og rainbow trout fish (Oncorhynchus mykiss)

TOPUZ O. K., YERLİKAYA KEBAPÇIOĞLU P., YATMAZ H. A., KAYA A., ALP A. C.

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , ss.312-315, 2017 (Hakemli Dergi)

19. Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., Ucak I., YATMAZ H. A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.1, ss.347-353, 2017 (SCI-Expanded, Scopus)

20. POLYUNSATURATED FATTY ACID (PUFA) CONTENTS OF MEAT AND EGG OF RAINBOW TROUT FISH (ONCORHYNCHUS MYKISS)

TOPUZ O. K., YERLİKAYA KEBAPÇIOĞLU P., YATMAZ H. A., Kaya A., Alp A. C.

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.60, ss.312-315, 2017 (ESCI)

21. COMPARISON OF ESSENTIAL TRACE ELEMENT PROFILES OF RAINBOW TROUT FISH (ONCORHYNCHUS MYKISS) MEAT AND EGG

TOPUZ O. K., YERLİKAYA KEBAPÇIOĞLU P., YATMAZ H. A., Kaya A., Alp A. C., Kilic M.

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.60, ss.316-319, 2017 (ESCI) Sürdürülebilir Kalkınma

22. Antioxidant Activities of Citrus Albedo and Flavedo Fragments Against Fish Lipid Oxidation

Yerlikaya P., GÖKOĞLU N., TOPUZ O. K., GÜMÜŞ B., AYDAN YATMAZ H. A.

Journal of Aquatic Food Product Technology , cilt.25, sa.8, ss.1339-1347, 2016 (SCI-Expanded, Scopus)

23. Effects of Plant Extract-Sulphide Combinations on Melanosis Inhibition and Quality in Shrimp (Aristeus Antennatus)

YATMAZ H. A., GÖKOĞLU N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.19, sa.2, ss.359-370, 2016 (SCI-Expanded, Scopus)

24. Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase

YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU N., Ucak I., YATMAZ H. A., Benjakul S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.95, sa.11, ss.2215-2221, 2015 (SCI-Expanded, Scopus)

25. Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions

TOPUZ O. K., Yerlikaya P., Ucak I., GÜMÜŞ B., Buyukbenli H. A., GÖKOĞLU N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.52, sa.1, ss.625-632, 2015 (SCI-Expanded, Scopus)

26. Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

TOPUZ O. K., Yerlikaya P., Ucak I., GÜMÜŞ B., Buyukbenli H. A.

FOOD CHEMISTRY , cilt.154, ss.63-70, 2014 (SCI-Expanded, Scopus)

27. Fatty Acid Profiles of Different Shrimp Species: Effects of Depth of Catching

Yerlikaya P., TOPUZ O. K., Buyukbenli H. A., GÖKOĞLU N.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.22, sa.3, ss.290-297, 2013 (SCI-Expanded, Scopus)

28. Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

GÖKOĞLU N., Yerlikaya P., TOPUZ O. K., Buyukbenli H. A.

FOOD SCIENCE AND BIOTECHNOLOGY , cilt.21, sa.6, ss.1641-1645, 2012 (SCI-Expanded, Scopus)

29. Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage

GÖKOĞLU N., TOPUZ O. K., Buyukbenli H. A., Yerlikaya P.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.47, sa.7, ss.1398-1403, 2012 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 34

1. Amino acid profile of shrimp species; Penaeus kerathurus, Penaeus semisulcatus, Parapenaeus longirostris, and Aristaeomorpha foliacea

YATMAZ H. A.

6th International Conference on Food, Agriculture and Animal Sciences (ICOFAAS), Erzurum, Türkiye, 19 - 22 Aralık 2024, ss.460, (Özet Bildiri)

2. Effect of Microbial Transglutaminase on the Post-Processing Quality of 3D Printed Meat Paste

YATMAZ H. A.

4th International Congress on Multidisciplinary Natural Sciences (ICOMNAS), Türkiye, 7 - 08 Aralık 2024, ss.49, (Özet Bildiri)

3. Dumanlanmış gıda ürünlerinde polisiklik aromatik hidrokarbonların oluşumu ve sağlık üzerine etkileri

YATMAZ H. A.

Gıda Alerjenleri, Bulaşanları ve Halk Sağlığı Açısından Önemi (GABS2021), Trabzon, Türkiye, 24 - 25 Haziran 2021, ss.85-92, (Tam Metin Bildiri)

4. Determination of vitamin A (Retinol Palmitate & All Trans Retinal) losses in Seabream (Sparus aurata) meat cooked by different cooking methods

YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K., YATMAZ H. A., KAYA A., ALP A. C.

International Conference on Raw Materials to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.19-23, (Tam Metin Bildiri)

5. Fatty acid composition of anchovy oil enriched emulsions

Yerlikaya Kebapçıoğlu P., Topuz O. K., Gökoğlu N., Yatmaz H. A.

3rd ASM International Congress of Agriculture and Environment (ICAE), Antalya, Türkiye, 16 - 18 Kasım 2017, cilt.2, ss.7, (Özet Bildiri)

6. Farklı yöntemlerle pişirilen alabalık (Oncorhynchus mykiss) etlerinde E vitamini (Alfa-tokoferol) kayıpları

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C., Etli B. N.

3rd ASM International Congress of Agriculture and Environment (ICAE), Antalya, Türkiye, 16 - 18 Kasım 2017, cilt.1, ss.107, (Özet Bildiri)

7. Çipura (Sparus aurata) ve levrek (Dicentrarchus labrax) etlerinin esansiyel mikro element içeriklerinin karşılaştırılması

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C., Kılıç M., et al.

3rd ASM International Congress of Agriculture and Environment (ICAE), Antalya, Türkiye, 16 - 18 Kasım 2017, cilt.1, ss.106, (Özet Bildiri)

8. Effect of different cooking method on the vitamin A (Retinol palmitate, all-trans retinal) content of sea bass (Dicentrarchus labrax) meat

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C., Etli B. N., et al.

International Mediterranean Science and Engineering Congress (IMSEC-2017), Adana, Türkiye, 25 - 27 Ekim 2017, cilt.1, ss.1155, (Özet Bildiri)

9. Fatty acid profiles of farmed seabass (Dicentrarchus labrax) and seabream (Sparus aurata) fish meats

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C., Etli B. N., et al.

International Mediterranean Science and Engineering Congress (IMSEC-2017), Adana, Türkiye, 25 - 27 Ekim 2017, cilt.1, ss.1156, (Özet Bildiri)

10. Omega-3 fatty acid profiles of main fish species farmed in Europe: Salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss)

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C.

Northeast Agriculture and Biological Engineering Conference (NABEC 2017), Maine, Amerika Birleşik Devletleri, 30 Temmuz - 02 Ağustos 2017, ss.20, (Özet Bildiri)

11. Liposoluble vitamin profiles (A, D3, E) in meat and egg of farmed rainbow trout fish (Oncorhynchus mykiss)

Topuz O. K., Yatmaz H. A., Kaya A., Alp A. C., Özvarol Y.

Northeast Agriculture and Biological Engineering Conference (NABEC 2017), Maine, Amerika Birleşik Devletleri, 30 Temmuz - 02 Ağustos 2017, cilt.1, ss.20, (Özet Bildiri)

12. Essential trace elements losses of steam cooked rainbow trout fish (Oncorhychus mykiss) meat

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C.

Northeast Agriculture and Biological Engineering Conference (NABEC 2017), Maine, Amerika Birleşik Devletleri, 30 Temmuz - 02 Ağustos 2017, ss.31, (Özet Bildiri)

13. Comparison of essential trace element profiles of rainbowtrout fish (Oncorhynchus mykiss) meat and egg

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C., Kılıç M.

The International Conference 'Agricultue for Life, Life for Agriculture', Bucuresti, Romanya, 8 - 10 Haziran 2017, ss.82, (Özet Bildiri)

14. Polysaturated fatty acid (PUFA) contents of meat and egg of rainbow trout fish (Oncorhynchus mykiss)

Topuz O. K., Yerlikaya Kebapçıoğlu P., Yatmaz H. A., Kaya A., Alp A. C.

The International Conference 'Agriculture for Life, Life for Agriculture', Bucuresti, Romanya, 8 - 10 Haziran 2017, ss.81, (Özet Bildiri)

15. Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle.

Gökoğlu N., Uçak İ., Yerlikaya Kebapçıoğlu P., Topuz O. K., Yatmaz H. A.

International Symposium on Animal Science (ISAS), Herceg Novi, Karadağ, 5 - 10 Haziran 2017, ss.22, (Özet Bildiri)

16. UV spectrum determinations of fish lipids treated with grapefruit peel

Yerlikaya P., Bağdatlı İ., Yatmaz H. A., Gümüş B.

International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF-2017), Nevşehir, Türkiye, 15 - 17 Mayıs 2017, ss.1185, (Özet Bildiri)

17. Protective Effects of Bergamot Peel extracts on Fish Lipid

Uçak İ., Yatmaz H. A., Gümüş B., Yerlikaya Kebapçıoğlu P.

International Conference on Agriculture Forest Food Sciences and Technologies, Nevşehir, Türkiye, 15 - 17 Mayıs 2017, ss.1186, (Özet Bildiri)

18. Effects of tumbling on physicochemical characteristics of cuttlefish (Sepia officinalis) muscle

Gökoğlu N., Yatmaz H. A.

2nd International Congress on Applied Ichthyology and Aquatic Environment, Mesolongion, Yunanistan, 10 - 12 Kasım 2016, ss.160-163, (Tam Metin Bildiri)

19. Utilization of cryoprotectants in frozen seafood industry

Yatmaz H. A., Gökoğlu N.

International Symposium on Fisheries and Aquatic Sciences- FABA, Antalya, Türkiye, 3 - 05 Kasım 2016, ss.486, (Özet Bildiri)

20. Effects of tumbling on proteins and texture of squid Loligo vulgaris muscle

Gökoğlu N., Yatmaz H. A.

The Food Factor I, Barcelona, İspanya, 2 - 04 Kasım 2016, ss.318, (Özet Bildiri)

21. Effect of transglutaminase on fish medallion properties cooked with different methods

Yerlikaya Kebapçıoğlu P., Tokay F. G., Yatmaz H. A.

2nd Congress on Food Structure Design, Antalya, Türkiye, 26 - 28 Ekim 2016, ss.147, (Özet Bildiri)

22. Chromatographic analysis of biogenic amines in seafood

YATMAZ H. A., GÖKOĞLU N.

46th West European Fish Technologists' Association (WEFTA) Conference, Split, Hırvatistan, 12 - 14 Ekim 2016, (Özet Bildiri)

23. Effect of transglutaminase coating on the formation of biogenic amines in mackerel fillets

YATMAZ H. A., YERLİKAYA KEBAPÇIOĞLU P., TOKAY F. G.

46th West European Fish Technologists' Association (WEFTA) Conference, Split, Hırvatistan, 12 - 14 Ekim 2016, (Özet Bildiri)

24. Transglutaminaz enziminin farklı balık türlerinde biyojen amin oluşumu üzerine etkisi

YERLİKAYA KEBAPÇIOĞLU P., YATMAZ H. A., UÇAK İ., GÖKOĞLU N.

18. Ulusal Su Ürünleri Sempozyumu, İzmir, Türkiye, 1 - 04 Eylül 2015, ss.289, (Özet Bildiri)

25. Effects of tumbling process on physicochemical properties of octopus (Octopus Vulgaris)

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., UÇAK İ., YATMAZ H. A.

VII. International Water and Fish Conference, Belgrade, Sırbistan, 10 - 12 Haziran 2015, ss.241-242, (Özet Bildiri)

26. The effect of transglutaminase addition on the quality alterations of rainbow trout mince

Yerlikaya Kebapçıoğlu P., Gökoğlu N., Yatmaz H. A., Uçak İ.

VII. International Water and Fish Conference, Belgrade, Sırbistan, 10 - 12 Haziran 2015, ss.291-292, (Özet Bildiri)

27. Inhibition of lipid oxidation in anchovy oil by grapefruit albedo extract

YATMAZ H. A., YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU N., UÇAK İ.

VII. International Water and Fish Conference, Belgrade, Sırbistan, 10 - 12 Haziran 2015, ss.151-152, (Özet Bildiri)

28. Su ürünlerinde biyojen amin oluşumu ve insan sağlığına etkileri

BAĞDATLI İ., GÖKOĞLU N., YATMAZ H. A.

5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.171, (Özet Bildiri)

29. Su ürünlerinde organokalay bileşiklerinin kontaminasyonu ve insan sağlığına etkileri

YATMAZ H. A., GÖKOĞLU N., BAĞDATLI İ.

5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.82, (Özet Bildiri)

30. Farklı karides türlerinde kafa ayıklama işleminin melanosis üzerine etkisi

YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU N., TOPUZ O. K., YATMAZ H. A.

5. Gıda Güvenliği Kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.105, (Özet Bildiri)

31. Fatty acids of different shrimp species caught from the gulf of Antalya, Mediterranean sea

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K., YATMAZ H. A.

International conference on new knowledge on chemical reactions during food processing and storage-Chemical reactions in foods VII, PRAG, Çek Cumhuriyeti, 14 - 16 Kasım 2012, ss.181, (Özet Bildiri)