Do&#231;. Dr. Azim ŞİMŞEK

Food Science and Technology (Brazil) , cilt.42, 2022 (SCI-Expanded, Scopus)

6. Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation

Tenderis B., KILIÇ B., Yalçın H., ŞİMŞEK A.

LWT , cilt.144, 2021 (SCI-Expanded, Scopus)

7. Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage

KILIÇ B., ŞİMŞEK A., BİLECEN ŞEN D., KADAYIFÇI A.

Meat Science , cilt.169, 2020 (SCI-Expanded, Scopus)

8. Improving Effectiveness of Polyphosphates on Food Quality and Safety in Ready to Eat Meat Products by Encapsulation Technology

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.63, sa.1, ss.389-393, 2020 (ESCI)

9. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef

Tenderis B., KILIÇ B., Yalçın H., ŞİMŞEK A.

International Journal of Food Microbiology , cilt.321, 2020 (SCI-Expanded, Scopus)

10. Hamburger Köftelerin Oksidatif Stabilitesi Üzerine Farklı Pişirme Teknikleri ve Merkez Sıcaklığı Uygulamalarının Etkisi

ŞİMŞEK S., ŞİMŞEK A., KILIÇ B.

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.8, sa.4, ss.807-817, 2020 (TRDizin)

11. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

KILIÇ B., ŞİMŞEK A., Claus J. R., Karaca E., Bilecen D.

Food Science and Technology International , cilt.26, sa.3, ss.213-221, 2020 (SCI-Expanded, Scopus)

12. An Evaluation of Guelder-Rose (Viburnum Opulus) and Hawthorn (Crataegus Monogyna) Concentrates as Alternative Antioxidant Sources to BHT and Nitrite in Poultry Meat Model System

ÇEMTEKİN B., KILINÇ E., KARABACAK L., DAĞTEKİN T., TİRYAKİ T., SOYUÇOK A., et al.

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.62, sa.2, ss.217-227, 2019 (ESCI)

13. Effects of Pomegranate Peel and Propolis Powders and Their Combinations on Physico-chemical and Microbiological Properties of Turkish Dry-fermented Sausage (Sucuk) with Various Nitrite Levels

KISA Ç., KARAGÖZ E., CİCİ G., KÖKER Ö., KILIÇ B., ŞİMŞEK A., et al.

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.61, sa.1, ss.275-282, 2018 (ESCI)

14. Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation

KILIÇ B., ŞİMŞEK A., Claus J., Karaca E., Bilecen D.

LWT , cilt.92, ss.290-296, 2018 (SCI-Expanded, Scopus)

15. Antioxidant And Antimicrobial Properties of Plant Extracts And Their Recent Applications in Meat Product Processing

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE , cilt.60, sa.1, ss.308-311, 2017 (ESCI)

16. Et Ürünlerinde Kullanılan Fosfatların Antioksidan ve Antimikrobiyal Özellikleri

TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY , cilt.5, sa.4, ss.299-307, 2017 (TRDizin)

17. Et Kaynaklı Biyoaktif Peptitler ve Fonksiyonel Özellikleri

GIDA , cilt.41, sa.4, ss.267-274, 2016 (TRDizin)

18. Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Döner Kebab During Marination, Cooking, and Different Storage Conditions

Journal of Aquatic Food Product Technology , cilt.25, sa.3, ss.423-433, 2016 (SCI-Expanded, Scopus)

19. Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat

KILIÇ B., ŞİMŞEK A., Claus J., Atilgan E.

LWT , cilt.66, ss.398-405, 2016 (SCI-Expanded, Scopus)

20. Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

KILIÇ B., ŞİMŞEK A., Claus J., Atilgan E., Bilecen D.

Journal of Food Science , cilt.81, sa.2, 2016 (SCI-Expanded, Scopus)

21. Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

KILIÇ B., ŞİMŞEK A., Claus J., Atilgan E., Aktaş N.

Journal of Food Science , cilt.80, sa.10, 2015 (SCI-Expanded, Scopus)

22. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

KILIÇ B., ŞİMŞEK A., Claus J., Atilgan E.

Meat Science , cilt.97, sa.1, ss.93-103, 2014 (SCI-Expanded, Scopus)

23. Quality characteristics of ready to eat salmon döner kebab during manufacture and storage

Food Science and Technology Research , cilt.19, sa.5, ss.739-747, 2013 (SCI-Expanded, Scopus)

24. Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout döner kebab

Journal fur Verbraucherschutz und Lebensmittelsicherheit , cilt.8, sa.3, ss.165-174, 2013 (SCI-Expanded, Scopus)

25. Et ve Et Ürünlerinde Antioksidan Kullanımındaki Güncel Gelişmeler

AKADEMIK GIDA , cilt.10, sa.2, ss.75-83, 2012 (TRDizin)

26. The effect of transglutaminase and sodium erithorbate on oxidative stability and microbiological and physicochemical properties of wieners

Gultekin S., Akpinar D., ŞİMŞEK A., KILIÇ B.

Journal of Food, Agriculture and Environment , cilt.10, sa.3-4, ss.151-156, 2012 (SCI-Expanded, Scopus)

27. Et ve Et Ürünlerinde Nitrat Nitrit Kullanımı İnsan Sağlığı Üzerine Etkileri ve Nitritsiz Ürün Yaklaşımı

ŞİMŞEK A., ÖZER C. O., KILIÇ B.

Hasad Gıda , cilt.26, sa.302, ss.26-31, 2010 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 54

1. Effects of Inulin Usage on Physicochemical, Microbiological and Textural Properties of Fermented Sausage (sucuk) throughout the Ripening Period

Korkmaz Ulusoy N., Çetin S., YILDIZ M., ŞİMŞEK A., KILIÇ B.

71st International Congress of Meat Science and Technology, Girona, İspanya, 03 Ağustos 2025, (Özet Bildiri)

2. Influence of Fermentation and Curing on Residual Nitrite, Aroma Profile, Quality and Safety Features of Ready-to-eat Sucuk Döner Kebab

Sinan A., KILIÇ B., ŞİMŞEK A., YILDIZ M.

71st International Congress of Meat Science and Technology, Girona, İspanya, 03 Ağustos 2025, (Özet Bildiri)

3. Gıda Takviyesi Olarak Hidrolize Kolajen Kullanımı ve Sağlık Üzerine Olan Etkilerinin Değerlendirilmesi

8. Uluslararası Sağlık Bilimleri ve Yaşam Kongresi, Burdur, Türkiye, 16 - 19 Nisan 2025, (Tam Metin Bildiri)

4. Alternatif Protein Kaynakları ile Et Benzeri Ürün Üretiminde Yeni Eğilimler: 3D Baskı Teknolojisi Uygulamaları

ÖZTURUNÇ Ş., KILIÇ B., ŞİMŞEK A.

Kapadokya Gastronomi, Gıda ve Turizm Araştırmaları Kongresi, Nevşehir, Türkiye, 24 - 25 Nisan 2025, (Özet Bildiri)

5. Effects of Tofu, Fenugreek and Whey Powder Usage as Fat Replacers on the Physicochemical and Microbiological Characteristics of Fermented Sausages (Sucuk)

6th International Health Science and Life Cogress (IHSLC 2023), Burdur, Türkiye, 2 - 05 Mart 2023, ss.411, (Özet Bildiri)

6. Yağ İkame Maddelerinin Fermente Et Ürünleri Üretiminde Kullanımının Kalite Kriterleri Üzerine Etkileri

ÖZTURUNÇ Ş., KILIÇ B., ŞİMŞEK A.

IV-International Conference of Food, Agriculture, and Veterinary Sciences, Van, Türkiye, 27 - 28 Mayıs 2022, ss.25-26, (Özet Bildiri)

7. Effects of Eggplant Peel Extracts Obtained with Different Extraction Techniques on Physicochemical Properties and Oxidative Stability of Cooked Beef Meatballs During Refrigerated Storage

II. International Congress of the Turkish Journal of Agriculture-Food Science and Technology, Gazimagusa, Kıbrıs (Kktc), 25 - 29 Ekim 2021, ss.464, (Özet Bildiri)

8. Evaluation of Consumers' Awareness Levels towards Functional Foods and Their Consumption Behaviors: A Study in Isparta Province

International Congress on Biological and Health Sciences, Afyon, Türkiye, 26 - 28 Şubat 2021, ss.189, (Özet Bildiri)

9. The Place and Importance of Çemen Paste in the Meat Industry

KÖKER Ö., ŞİMŞEK A., KILIÇ B.

The 5th International Mediterranean Science and Engineering Congress, Antalya, Türkiye, 21 - 23 Ekim 2020, ss.795-798, (Tam Metin Bildiri)

10. The Use of Monosodium Glutamate in Foods and its Potential Toxic Effects on Human Health

ŞİMŞEK A., DUMAN H., GÖKDEMİR A.

International European Conference on Interdisciplinary Scientific Researches, Paris, Fransa, 15 - 17 Kasım 2019, ss.59-63, (Tam Metin Bildiri)

11. Determination of Factors Affecting the Food Purchasing Behaviours of Vocational High School Students

International European Conference on Interdisciplinary Scientific Researches, Paris, Fransa, 15 - 17 Kasım 2019, (Özet Bildiri)

12. An Evaluation of Guelder-Rose (Viburnum Opulus) and Hawthorn (Crataegus Monogyna) Concentrates as Alternative Antioxidant Sources to BHT and Nitrite in Poultry Meat Model System.

ÇEMTEKİN B., KILINÇ E., KARABACAK L., DAĞTEKİN T., TİRYAKİ T., SOYUÇOK A., et al.

The International Conference on Agriculture for Life, Life for Agriculture, BÜKREŞ, Romanya, 6 - 08 Haziran 2019, (Özet Bildiri)

13. The Evaluation of Antimicrobial Efficacy of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates on Salmonella Typhimurium Growth in Cooked Ground Beef

IVth European Conference on Science, Art & Culture, Antalya, Türkiye, 18 - 21 Nisan 2019, ss.160, (Özet Bildiri)

14. The Use of Insect-based Proteins as an Alternative Protein Sources in Human Nutrition

ŞİMŞEK A., KÖKER Ö., KILIÇ B.

IVth European Conference on Science, Art & Culture, Antalya, Türkiye, 18 - 21 Nisan 2019, ss.159, (Özet Bildiri)

15. Et Teknolojisinde Kullanılan Isıl ve Isıl Olmayan İşleme Yöntemlerinin Avantaj ve Dezavantajları

AYDIN D., ŞİMŞEK A., KILIÇ B.

IVth European Conference on Science, Art & Culture, Antalya, Türkiye, 18 - 21 Nisan 2019, ss.187, (Özet Bildiri)

16. Effects of Using Various Oil Sources in Poultry Nutrition

10th International Animal Science Conference, Antalya, Türkiye, 25 - 27 Ekim 2018, (Tam Metin Bildiri)

17. Fonksiyonel Gıda Bileşeni Olarak Gıda Kaynaklı Biyoaktif Peptitlerin Kullanım Potansiyelleri ve İnsan Sağlığı Üzerine Etkileri

1st International Health Science and Life Congress, Burdur, Türkiye, 2 - 05 Mayıs 2018, ss.340, (Özet Bildiri)

18. Gıdalarda Oksidatif Değişimler Sonucunda Oluşan Toksik Bileşiklerin İnsan Sağlığı Üzerine Etkileri

1st International Health Science and Life Congress, Burdur, Türkiye, 2 - 05 Mayıs 2018, (Özet Bildiri)

19. Inhibition of Staphylococcus Aureus in Cooked Ground Beef With Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates

IX International Agriculture Symposium ”AGROSYM 2018”, JAHORİNA, Bosna-Hersek, 4 - 07 Ekim 2018, (Özet Bildiri)

20. The Effects of Using Guelder-Rose (Viburnum Opulus) Concentrate at Different Levels on Physicochemical Properties of Cooked Ground Turkey Meat.

ÇEMTEKİN B., KILINÇ E., KARABACAK L., DAĞTEKİN T., TİRYAKİ T., SOYUÇOK A., et al.

IX International Agriculture Symposium ”AGROSYM 2018”, JAHORİNA, Bosna-Hersek, 4 - 07 Ekim 2018, ss.679, (Özet Bildiri)

21. Effects of Pomegranate Peel and Propolis Powders and Their Combinations on Physicochemical and Microbiological Properties of Turkish Dry Fermented Sausage (Sucuk) with Various Nitrite Levels.

KISA Ç., KARAGÖZ E., CİCİ G., KÖKER Ö., KILIÇ B., ŞİMŞEK A., et al.

The International Conference on Agriculture for Life, Life for Agriculture, BÜKREŞ, Romanya, 7 - 09 Haziran 2018, (Özet Bildiri)

22. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on growth of Escherichia coli O157:H7 in cooked ground beef

3rd International Agriculture Congress, Üsküp, Makedonya, 14 - 18 Ağustos 2017, cilt.1, ss.53, (Özet Bildiri)

23. Effects of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates and Their Combinations on Growth of Listeria Monocytogenes in Cooked Ground Beef

63rd International Congress of Meat Science and Technology (ICOMST2017), Cork, İrlanda, 13 - 18 Ağustos 2017, cilt.1, ss.696-697, (Özet Bildiri)

24. Effects of Encapsulated Polyphosphates on Microbiological and Physicochemical Properties of Cooked Ground Beef

ŞİMŞEK S., ŞİMŞEK A., KILIÇ B.

63rd International Congress of Meat Science and Technology (ICOMST2017), Cork, İrlanda, 13 - 18 Ağustos 2017, cilt.1, ss.604-605, (Özet Bildiri)

25. Effects of pomegranate peel and propolis extracts and their combinations on growth of Staphylococcus aureus in Turkish dry-fermented sausage (Sucuk)

KISA Ç., KARAGÖZ E., CİCİ G., KÖKER Ö., KILIÇ B., ŞİMŞEK A., et al.

3rd International Agriculture Congress, Üsküp, Makedonya, 14 - 18 Ağustos 2017, cilt.1, ss.84, (Özet Bildiri)

26. Antioxidant and antimicrobial properties of plant extracts and their recent applications in meat product processing

The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Bucfiarest, BÜKREŞ, Romanya, 8 - 10 Haziran 2017, (Özet Bildiri)

27. The Use Of Medicinal And Aromatic Plants As A Functional Food Component In Meat Products

ŞİMŞEK S., ŞİMŞEK A., KILIÇ B.

I. International Congress on Medicinal and Aromatic Plants: “Natural and Healthy Life”, Konya, Türkiye, 10 - 12 Mayıs 2017, (Özet Bildiri)

28. Effects of Encapsulated and Unencapsulated Polyphosphates on Shelf Life and Quality Characteristics of Cooked Chicken Patties During Refrigerated Storage

KILIÇ B., ŞİMŞEK A., CLAUS J. R., KARACA E., BİLECEN D.

The 6 th International Congress on Food Technology, ATİNA, Yunanistan, 18 - 19 Mart 2017, (Özet Bildiri)

29. Recent developments and future trends in advanced extraction methods used in obtaining the plant extracts

1st International Mediterranean Science and Engineering Congress (IMSEC 2016), Adana, Türkiye, 26 - 28 Ekim 2016, (Özet Bildiri)

30. Improving storage stability of cooked beef patties with encapsulated phosphate incorporation

KILIÇ B., ŞİMŞEK A., CLAUS J. R., KARACA E., BİLECEN D.

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

31. The use of extracts obtained from natural sources in meat products

ŞİMŞEK A., ŞİMŞEK S., KILIÇ B.

1st International Mediterranean Science and Engineering Congress (IMSEC 2016), Adana, Türkiye, 26 - 28 Ekim 2016, (Özet Bildiri)

32. Impact of Encapsulated Polyphosphates on Lipid Oxidation Inhibition During The Storage of Cooked Ground Meat

KILIÇ B., ŞİMŞEK A., CLAUS J. R.

62nd International Congress of Meat Science and Technology (ICOMST 2016), Bangkok, Tayland, 14 - 19 Ağustos 2016, (Özet Bildiri)

33. Effects of Encapsulated Sodium Tripolyphosphate Sodium Acid Pyrophosphate and Sodium Hexametaphosphate on Shelf life and Quality Characteristics of Ready to Eat Ground Beef Döner Kebab

62nd International Congress of Meat Science and Technology (ICOMST2016), Bangkok, Tayland, 14 - 19 Ağustos 2016, (Özet Bildiri)

34. Inhibition of Lipid Oxidation by Using a Combination of Encapsulated and Unencapsulated Polyphosphates in Cooked Ground Meat During Storage

KILIÇ B., ŞİMŞEK A., CLAUS J. R., KARACA E., BİLECEN D.

American Meat Science Association (AMSA RMC), TEKSAS, Amerika Birleşik Devletleri, 19 Haziran - 22 Eylül 2016, (Özet Bildiri)

35. Impact of Added Encapsulated Phosphate Level on the Rate of Lipid Oxidation Inhibition During the Storage of Cooked Ground Meat

KILIÇ B., ŞİMŞEK A., CLAUS J. R., ATILGAN E., BİLECEN D.

61st International Congress of Meat Science and Technology, Clermont-Ferrand, Fransa, 23 - 28 Ağustos 2015, (Özet Bildiri)

36. Effects of Different End Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

KILIÇ B., ŞİMŞEK A., CLAUS J. R., ATILGAN E., AKTAŞ N., TOSUN C. C.

61st International Congress of Meat Science and Technology, Clermont-Ferrand, Fransa, 23 - 28 Ağustos 2015, (Özet Bildiri)

37. The Use of Encapsulated Phosphates Designed With Two Different Melting Temperatures to Inhibit Lipid Oxidation In Cooked Ground Meat.

KILIÇ B., ŞİMŞEK A., CLAUS J. R., ATILGAN E.

1st Congress on Food Structure Design, Porto, Portekiz, 15 - 17 Ekim 2014, (Özet Bildiri)

38. Yaban Mersini ve Şalgamlık Havuç Ekstraktlarının Doğal Antioksidan Olarak Kullanımının Hamburger Köftelerin Fiziko-Kimyasal Özellikleri Üzerine Etkileri

BİLECEN ŞEN D., UZUNER U., MERT N. M., ŞİMŞEK A., ATILGAN E., KILIÇ B.

8. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 7 - 09 Aralık 2013, (Özet Bildiri)

39. The Traditional Taste of the Aegean Region in Turkey: Camel Sucuk.

The 2 nd International Symposium on ”Traditional Foods from Adriatic to Caucasus”, STRUGA-OHRİD, Makedonya, 24 - 26 Ekim 2013, (Özet Bildiri)

40. Effect of Encapsulated Phosphates on Lipid Oxidation in Ground Beef and Poultry Meat During Storage.

KILIÇ B., ŞİMŞEK A., CLAUS J. R., ATILGAN E.

59th International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013, (Özet Bildiri)

41. Et ve Et Ürünlerinde Kolesterol Miktarının Belirlenmesinde Kullanılan Yöntemler

BUDAK H. N., ERTEKİN FİLİZ B., MEYDAN Ç., ŞİMŞEK A.

Türkiye 11. Gıda Kongresi, Hatay, Türkiye, 10 - 12 Ekim 2012, (Özet Bildiri)

42. Determination of Microbiological and Chemical Quality of Burdur Köfte Collected from the Fast Food Restaurants in Burdur, Turkey

ÖZMEN E., ŞİMŞEK A., KILIÇ B.

58th International Congress of Meat Science and Technology, Montreal, Kanada, 12 - 17 Ağustos 2012, (Özet Bildiri)

43. Turizm İşletmelerinde Gıda Güvenliğinin Önemi

BUDAK H. N., ŞİMŞEK A.

IV. Ulusal Eğirdir Turizm Sempozyumu ve Göller Bölgesi Değerleri Çalıştayı, Isparta, Türkiye, 1 - 04 Aralık 2011, ss.493-496, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

44. Elma ve elma ürünlerinin tanıtımı ve Turizm açısından değerlendirilmesi

IV. Ulusal Eğirdir Turizm Sempozyumu, Türkiye, 1 - 04 Aralık 2011, ss.431-436, (Tam Metin Bildiri)

45. Turizm işletmelerinde gıda güvenliğinin önemi

BUDAK H. N., ŞİMŞEK A.

IV. Ulusal Eğirdir Turizm Sempozyumu, Türkiye, 1 - 04 Aralık 2011, ss.493-495, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

46. Gökkuşağı Alabalığı(Oncorhynchus mykiss) Eti Kullanılarak Üretilen Döner Kebapların Kimyasal, Mikrobiyolojik ve Duyusal Özelliklerinin Araştırılması.

ŞİMŞEK A., KÜÇÜKÖNER E., KILIÇ B.

7. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, (Özet Bildiri)

47. Yağ İkame Maddelerinin Et Ürünlerinde Kullanımı

7. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 24 - 26 Kasım 2011, (Özet Bildiri)

48. Investigation of Chemical, Microbiological and Sensory Properties of Ready to Eat Fish Döner Kebab Manufactured with Bluefin Tuna.

57th International Congress of Meat Science and Technology, Ghent, Belçika, 7 - 12 Ağustos 2011, (Özet Bildiri)

49. The Effect of Transglutaminase and Sodium Erithorbate on Oxidative Stability, Microbiological and Physicochemical Properties of Wieners.

GÜLTEKİN S., AKPINAR D., ŞİMŞEK A., KILIÇ B.

The International Food Congress ”Novel Approaches in Food Industry”, İzmir, Türkiye, 26 - 29 Mayıs 2011, (Özet Bildiri)

50. Geleneksel Et Ürünlerinden Döner Kebap Üretiminde Somon Balığı Kullanım İmkânlarının Araştırılması