1 | Al Fatma, HASKARACA GÜLİZ - A Novel Approach in Poultry Carcass Decontamination: Ultrasound Technology - İngilizce - 2023 |
2 | BOSTANCI SELBEŞ ESRA, HASKARACA GÜLİZ, Çetinkaya Sümeyye - A Carcinogene Compound in Meat and Meat Products: Heterocyclic Aromatic Amines. - pp.21 - İngilizce - 2021 |
3 | HASKARACA GÜLİZ,BOSTANCI ESRA - Changes in Meat and Meat Product Consumptıon of Turkısh People durıng the COVID-19 Pandemic. - İngilizce - 2020 |
4 | BOSTANCI ESRA,HASKARACA GÜLİZ - Et ve Et Ürünlerinin Kalite Kontrolünde Görüntü İşleme Teknolojilerinin Kullanımı. - Türkçe - 2020 |
5 | HASKARACA GÜLİZ,BOSTANCI ESRA - Online Meat Shopping Behavior of Turkish Adults During The COVID-19 Pandemic. - İngilizce - 2020 |
6 | HASKARACA GÜLİZ,Kandil Bengisu,İnözü Kübra Nazlı,Koçanlar Nisanur,Sancaktar Sinem - Factors Influencing Consumption of Meat in Turkey - İngilizce - 2019 |
7 | HASKARACA GÜLİZ,ÇATANA HATİCE,ÖMÜR YAVUZ KEMAL,SEZER ELİF - The effect of brine in different salt and CaCl₂ concentrations on the sensorial and textural properties of braided cheese - İngilizce - 2019 |
8 | HASKARACA GÜLİZ - An evaluation on Fish Consumption Habits: The case of Sakarya, Turkey - İngilizce - 2019 |
9 | HASKARACA GÜLİZ,Öztürk Özlem - The Effects of Potassium Lactate on Quality Characteristics and Shelf Life of Misket Meatball - İngilizce - 2019 |
10 | YILDIZ SEMANUR,HASKARACA GÜLİZ - Role of Processing on Flavor Development in Meat - İngilizce - 2019 |
11 | HASKARACA GÜLİZ,KOLSARICI NURAY - Physical, chemical and sensory quality of döner kebab processed by the sous vide method during refrigerated storage - İngilizce - 2018 |
12 | ÖZSARAÇ NESRİN,KOLSARICI NURAY,DEMİROK SONCU EDA,HASKARACA GÜLİZ - Doneness degree and cooking methods effects on nutritional and sensory quality of döner - İngilizce - 2018 |
13 | HASKARACA GÜLİZ,KOLSARICI NURAY - THE EFFECT OF DIFFERENT PACKAGING METHOD AND MICROWAVE HEATING ON MICROBIOLOGICAL QUALITY OF “DÖNER” DURING COLD STORAGE - İngilizce - 2018 |
14 | HASKARACA GÜLİZ,KILIÇ EDA,DEMİROK SONCU EDA,KOLSARICI NURAY - A Traditional Turkish Meat Product: Inegöl Meatball and Changes in Quality Characteristics During Cold Storage - İngilizce - 2018 |
15 | DEMİROK SONCU EDA,HASKARACA GÜLİZ,KIRALAN MUSTAFA,KIRALAN SÜNDÜZ SEZER,KOLSARICI NURAY - Volatile compounds of Inegöl meatball enriched with green tea extract during storage at 4°C - İngilizce - 2018 |
16 | DEMİROK SONCU EDA,HASKARACA GÜLİZ,KOLSARICI NURAY - Influence of various packaging systems and microwave heating on quality characteristics of frozen döner - İngilizce - 2018 |
17 | DEMİROK SONCU EDA,AYTEKİN NADİRE TUĞÇE,ÇELİK DERYA,DURSUN İLKNUR,ÖZDEMİR EMİNE YAĞMUR,USLU MERVE,HASKARACA GÜLİZ,KOLSARICI NURAY - Marinasyon ve Sous Vide Pişirmenin Tavuk Eti Kalitesine Etkisi - Türkçe - 2017 |
18 | DEMİROK SONCU EDA,HASKARACA GÜLİZ,KOLSARICI NURAY,KIRALAN SÜNDÜZ SEZER,KIRALAN MUSTAFA - Effect on quality changes of vacuum packaging and sous vide pasteurization in frozen stored doner kebab - İngilizce - 2017 |
19 | DEMİROK SONCU EDA,HASKARACA GÜLİZ,KOLSARICI NURAY - Microbiological, physicochemical, and sensorial characteristics of sous vide “Döner” - İngilizce - 2016 |
20 | DEMİROK SONCU EDA,HASKARACA GÜLİZ,kılıç eda,küçük başak,selahattin serkan şahin,hurisümeyra yılmz,KOLSARICI NURAY - Green tea extract as a natural antioxidant to retard lipid oxidation in inegöl meatball during refrigerated storage - İngilizce - 2015 |
21 | HASKARACA GÜLİZ,KOLSARICI NURAY,DEMİROK SONCU EDA,nesrin özsaraç - MICROBIAL QUALITY OF TRADITIONAL TURKISH MEAT PRODUCT DÖNER COOKED UNDER DIFFERENT CONDITIONS - İngilizce - 2015 |
22 | nesrin özsaraç,KOLSARICI NURAY,HASKARACA GÜLİZ,DEMİROK SONCU EDA - Formation of Heterocyclic Aromatic Amines in Döner Cooked with Different Methods and Times - İngilizce - 2015 |
23 | DEMİROK SONCU EDA,KOLSARICI NURAY,Buğra bilki,feyza Yetimoğulları,hatice üçler,yeliz bayar,HASKARACA GÜLİZ - Tavuk eti kalitesi üzerine dondurma ve buz çözümünün etkisi - Türkçe - 2015 |
24 | nesrin özsaraç,KOLSARICI NURAY,HASKARACA GÜLİZ,DEMİROK SONCU EDA - Tavuk dönerlerde farklı pişirme yöntemleri ve sürelerinin heterosiklik aromatik amin oluşumu üzerine etkisi - İngilizce - 2015 |
25 | KOLSARICI NURAY,ÖZ FATİH,HASKARACA GÜLİZ,DEMİROK SONCU EDA,ÖZSARAÇ NESRİN - Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products - İngilizce - 2013 |
26 | KOLSARICI NURAY,DEMİROK SONCU EDA,HASKARACA GÜLİZ,AKBAL ŞULE,GÜMLER ENİSE,ÖZEL EMRE - Turkey kavurma production and effects of synthetic and natural antioxidants on oxidative changes in kavurma during refrigerated storage - İngilizce - 2013 |
27 | DEMİROK SONCU EDA,KOLSARICI NURAY,HASKARACA GÜLİZ,KÖROĞLU ESRA - Kaplamalı Tavuk Ürünlerinde Üretim Prosesi Boyunca Bazı Kalite Parametrelerindeki Değişimler - Türkçe - 2013 |
28 | YALDIRAK GÜLİZ,YÜKSEL ASUMAN,DEMİRKOL OMCA,COŞANSU AKDEMİR SERAP - The effect of temperature and salt concentration on the formation of biogenic amine in traditionally fermented shalgam - İngilizce - 2011 |
29 | YÜKSEL ASUMAN,YALDIRAK GÜLİZ,METE AYSUN,SEBAT CEREN,COŞANSU AKDEMİR SERAP,DEMİRKOL OMCA - Biogenic amine content of shalgam sold in Turkey - İngilizce - 2011 |
30 | YALDIRAK GÜLİZ,ORCUN AYSUN,COŞANSU AKDEMİR SERAP,DEMİRKOL OMCA - Geleneksel Bir Tahıl ürünü “Uhut” - İngilizce - 2010 |
31 | ÇAĞRI MEHMETOĞLU ARZU,YALDIRAK GÜLİZ - The effect of surfcera® treatment on the growth of Salmonella enteritidis on chicken skin - İngilizce - 2009 |
32 | ÇAĞRI MEHMETOĞLU ARZU,KOLA OSMAN,YALDIRAK GÜLİZ,BODUR TULAY - The effect of surfcera® treatment on the growth of Listeria monocytogenes on frankfurters - İngilizce - 2009 |
İletişim
gyaldirak@sakarya.edu.tr+90 (264) 295 54 54