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Academician profile · DOKTOR ÖĞRETİM ÜYESİ

BARIŞ YALINKILIÇ

İSTANBUL GEDİK ÜNİVERSİTESİ

  • Ana Dal Mühendislik Temel Alanı
  • Yan Dal Gıda Bilimleri ve Mühendisliği
  • MİMARLIK VE TASARIM FAKÜLTESİ
  • GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
Articles YÖKSİS 17
Projects 1
Books 2
Proceedings 32
Patents 1
Artistic 1
Scopus (SJR)
Q1 5 Q2 2 Q3 1 Q4 1
WoS (JCR)
Q1 3 Q2 3 Q3 2 Q4 1
TR Index 5 articles

Scopus (SJR)

Q1 5 Q2 2 Q3 1 Q4 1

WoS (JCR)

Q1 3 Q2 3 Q3 2 Q4 1

TR Index

5 articles

17 publications total

Articles

  1. 2026 Ultrasound-Assisted Vacuum Drying in Foods: Mechanisms, Quality Attributes, and Industrial Potential Processes DOI 10.3390/pr14071096
  2. 2025 Quality and Microstructural Changes in Salted Goose Meat Dried by Hot-Air, Infrared, and Microwave Techniques Processes DOI 10.3390/pr13103223
  3. 2025 Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma Applied Sciences-Basel DOI 10.3390/app151910390
  4. 2025 The Effect of Probiotic Culture on Quality Characteristics of Sucuk Gıda ve Yem Bilimi Teknolojisi Dergisi DOI 10.56833/gidaveyem.1620807
  5. 2025 Investigation of Drying Kinetics of Turkey Breast Meat Using Vacuum and Ultrasound-assisted Vacuum Drying International Journal of Agriculture Environment and Food Sciences DOI 10.31015/2025.3.10
  6. 2024 Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production Agriengineering DOI 10.3390/agriengineering6020099
  7. 2024 Effects of Various Citrus Fiber Coatings on the Color, Texture, and Sensory Properties of Chicken Nuggets International Journal of Gastronomy Research DOI 10.56479/ijgr-37
  8. 2024 Effects of Different Chloride Salts and Fat Levels on the Quality Characteristics of Beef Patties International Journal of Gastronomy Research DOI 10.56479/ijgr-46
  9. 2024 Effect of Casing Diameter on Some Qualitative Properties of Smoked Heat-Treated Sucuk Stored in Cold under Modified Atmosphere Conditions Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi DOI 10.53501/rteufemud.1531495
  10. 2023 Diabetic Patients' Consumption of Diabetic and High Sugar Content Breakfast Products InternationalJournal of Gastronomy Research DOI 10.56479/ayed.2023.04301
  11. 2023 Effect of sodium replacement on the quality characteristics of past?rma (a dry-cured meat product) FOOD SCIENCE AND HUMAN WELLNESS DOI 10.1016/j.fshw.2022.07.0072213-4530
  12. 2017 Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels Asian-Australasian Journal of Animal Sciences DOI 10.5713/ajas.16.0512
  13. 2016 Textural Properties of Fat Reduced Sucuk with Orange Fiber Kafkas Universitesi Veteriner Fakultesi Dergisi DOI 10.9775/kvfd.2015.14909
  14. 2015 Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI DOI http://vetdergi.kafkas.edu.tr/extdocs/2015_2/233-239.pdf
  15. 2015 Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique ULTRASONICS SONOCHEMISTRY DOI http://www.sciencedirect.com/science/article/pii/S135041771500190X
  16. 2012 The effects of different levels of orange fiber and fat on microbiological physical chemical and sensorial properties of sucuk FOOD MICROBIOLOGY DOI http://www.sciencedirect.com/science/article/pii/S074000201100181X
  17. 2012 Fermente Et Ürünlerinde Fonksiyonel Starter Kültürler Akademik Gıda

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