Concepedia

Hüdayi Ercoşkun

HE

6

Publications

165

Citations

6

H-Index

2008

Active since

Affiliations

Ankara University(Current)

Pamukkale University

Hüdayi Ercoşkun is an author at Ankara University specializing in health sciences, food quality, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryFood FermentationNutritionFood ProcessingPhysiologyFood SafetyFood TechnologyFood Engineering

Publications per year

2008–2018

6

Publications

6

Kinetics of traditional Turkish sausage quality aspects during fermentation

Hüdayi Ercoşkun, Sami Gökhan Özkal · Food Control · 2010 · 41 citations

Food Fermentation, Biochemical Engineering, Food Processing +2

The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks

Hüdayi Ercoşkun, Şeref Tağı, A. Hamdi Ertaş · Meat Science · 2009 · 36 citations

Quality Characteristics, Food Fermentation, Food Engineering +7

Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

Servet Atayeter, Hüdayi Ercoşkun · Journal of Food Science and Technology · 2010 · 26 citations · Full text

Food Chemistry, European Squid, Biochemistry +5

Hazelnut as functional food component and fat replacer in fermented sausage

Deray Saygi, Hüdayi Ercoşkun, Ekin Şahin · Journal of Food Science and Technology · 2018 · 25 citations · Full text

Food Chemistry, Nutrition, Food Function +10

WALNUT AS FAT REPLACER AND FUNCTIONAL COMPONENT IN SUCUK

Hüdayi Ercoşkun, TUĞBA DEMIRCI‐ERCOŞKUN · Journal of Food Quality · 2010 · 21 citations

Food Chemistry, Nutrition, Beef Fat +14

Rows per page

1–5 of 6