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Mehmet Tolga Dinçer Prof. Dr. Ege University Faculty of Fisheries
Publication 6 Review 1 CrossRef Cited 12 TR Dizin Cited 16
6 Publication
1 Review
12 CrossRef Cited
16 TR Dizin Cited
0000-0003-1867-4305

Research Fields

Food Packaging, Preservation and Processing Fisheries Technologies

Institution

Ege University Faculty of Fisheries

Publications

Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)
Authors: Ömer Alper Erdem , Tolga Dinçer
Published: 2023 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.40.4.03
FAVORITE 0 TOTAL DOWNLOAD COUNT 818

0

818

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon
Authors: Ömer Alper Erdem , Başak Alkan , Mehmet Tolga Dinçer
Published: 2020 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.37.1.05
FAVORITE 0 TOTAL DOWNLOAD COUNT 2639

0

2639

Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins
Authors: Mehmet Tolga Dinçer , Ömer Alper Erdem , Hülya Kalkan, Mehmet Çağıl Üçok
Published: 2016 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.2016.33.4.05
FAVORITE 0 TOTAL DOWNLOAD COUNT 3726

0

3726

Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets
Authors: Can Altınelataman, Duygu Kışla , Berna Kılınç , Evren Burcu Şen Yılmaz, Aslı Cadun Yünlü , Tolga Dinçer , Ufuk Çelik
Published: 2016 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.2015.32.3.01
FAVORITE 0 TOTAL DOWNLOAD COUNT 3311

0

3311

EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)
Authors: Aslı Cadun , Şükran Çaklı , Duygu Kışla , Tolga Dinçer , Ömer Alper Erdem
Published: 2015 , Food and Health
DOI: 10.3153/JFHS15020
FAVORITE 0 TOTAL DOWNLOAD COUNT 3382

0

3382

EGE DENİZİ VE KARADENİZ'DE KÜLTÜRE EDİLMİŞ LEVREĞİN KALİTE PARAMETRELERİNİN KIYASLANMASI
Authors: Tolga Dinçer , Aslı Cadun, Kutsal Gamsız
Published: 2011 , Aquatic Sciences and Engineering
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 2769

0

2769

Articles published in
Aquatic Sciences and Engineering
Aquatic Sciences and Engineering
Ege Journal of Fisheries and Aquatic Sciences
Ege Journal of Fisheries and Aquatic Sciences
Food and Health
Food and Health

Reviews

Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries
Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries

Publications

Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon
Authors: Ömer Alper Erdem , Başak Alkan , Mehmet Tolga Dinçer
Published: 2020 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.37.1.05
CITED 6 FAVORITE 0 TOTAL DOWNLOAD COUNT 2639

6

0

2639

Comparison of recovered carp scales (Cyprinus carpio) gelatin and commercial calf and pork skin gelatins
Authors: Mehmet Tolga Dinçer , Ömer Alper Erdem , Hülya Kalkan, Mehmet Çağıl Üçok
Published: 2016 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.2016.33.4.05
CITED 4 FAVORITE 0 TOTAL DOWNLOAD COUNT 3726

4

0

3726

Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets
Authors: Can Altınelataman, Duygu Kışla , Berna Kılınç , Evren Burcu Şen Yılmaz, Aslı Cadun Yünlü , Tolga Dinçer , Ufuk Çelik
Published: 2016 , Ege Journal of Fisheries and Aquatic Sciences
DOI: 10.12714/egejfas.2015.32.3.01
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 3311

2

0

3311

Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.
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