Emre Turan profile image
Emre Turan Res. Assist. Dr. ORDU UNIVERSITY
Publication 4 Review 0
4 Publication
0 Review
0000-0002-4289-0107

Research Fields

Food Engineering Food Sciences Meat Technology Food Biotechnology Food Chemistry and Food Sensory Science Food Microbiology Food Technology

Institution

ORDU UNIVERSITY

Popular Publications

THE THERMAL STABILITY OF PHYTOCHEMICALS AND PHYSICOCHEMICAL PROPERTIES OF KIRAZ AND FINDIK CHERRY LAUREL FRUITS (LAUROCERASUS OFFICINALIS L.) AND THEIR MOLASSES
Authors: Vesile Başar , Atilla Şimşek , Emre Turan
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD23141
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 231

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1

231

Publications

THE THERMAL STABILITY OF PHYTOCHEMICALS AND PHYSICOCHEMICAL PROPERTIES OF KIRAZ AND FINDIK CHERRY LAUREL FRUITS (LAUROCERASUS OFFICINALIS L.) AND THEIR MOLASSES
Authors: Vesile Başar , Atilla Şimşek , Emre Turan
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD23141
FAVORITE 1 TOTAL DOWNLOAD COUNT 231

1

231

Effect of Solar Collector Geometry on Drying Time and Nutritional Properties of Levant Quality Hazelnuts
Authors: Mithat Akgün , Cemalettin Aygün , Mehmet Akgün , Emre Turan
Published: 2024 , Black Sea Journal of Engineering and Science
DOI: 10.34248/bsengineering.1432359
FAVORITE 0 TOTAL DOWNLOAD COUNT 226

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226

SOME PHYSICOCHEMICAL AND SENSORY PROPERTIES OF HAZELNUT BEVERAGES ENRICHED WITH VIT-C SOURCE FRUITS AND SHELF LIFE
Authors: Sakine Kübra Çelik , Emre Turan , Atilla Şimşek
Published: 2023 , The Journal of Food
DOI: 10.15237/gida.GD22122
FAVORITE 0 TOTAL DOWNLOAD COUNT 373

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373

DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC
Authors: Emre Turan , Atilla Şimşek
Published: 2022 , The Journal of Food
DOI: 10.15237/gida.GD22055
FAVORITE 0 TOTAL DOWNLOAD COUNT 409

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409

Articles published in
Black Sea Journal of Engineering and Science
Black Sea Journal of Engineering and Science
The Journal of Food
The Journal of Food
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