Concepedia

Author

Ersel Obuz

Kansas State University

Also Known As

E Obuz, E. OBUZ, E. Obuz, ERSEL OBUZ, Ersel OBUZ, Ersel Obuz

43

Publications

915

Citations

15

H-Index

51

Concepts

All Affiliations

Kansas State UniversityManisa Celal Bayar UniversityAfyon Kocatepe UniversityUrbana UniversityBalıkesir University
EO

About

Ersel Obuz is an author at Kansas State University specializing in health sciences, food quality, and food engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

11

12

635

2

Engineering

4

4

104

3

Medicine

2

2

47

4

Public Health

2

2

58

5

Education

1

1

44

Ersel Obuz

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16

Publications

854

Citations

14

H-Index

YearCitations

Effect of ground poppy seed as a fat replacer on meat burgers

Veli Gök, Levent Akkaya, Ersel Obuz,

Meat Science

2011

112

Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

Veli Gök, Ersel Obuz, Levent Akkaya

Meat Science

2007

106

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

Michael E. Dikeman, Ersel Obuz, Veli Gök,

Meat Science

2013

99

Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Ersel Obuz, Michael E. Dikeman, J.P. Grobbel,

Meat Science

2004

85

Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness

Ersel Obuz, Michael E. Dikeman, Thomas M. Loughin

Meat Science

2003

84

Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

Ersel Obuz, Levent Akkaya, Veli Gök,

Meat Science

2013

73

Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research

T.E. Lawrence, David A. King, Ersel Obuz,

Meat Science

2001

61

Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Ersel Obuz, Michael E. Dikeman

Meat Science

2003

44

In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle

T.E. Lawrence, Michael E. Dikeman, James M. Stephens,

Meat Science

2003

36

Tensile Properties of Extruded Corn Protein Low‐Density Polyethylene Films

Thomas J. Herald, Ersel Obuz, Wesley Twombly,

Cereal Chemistry

2002

33

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