Concepedia

Nesimi Aktaş

NA

22

Publications

825

Citations

18

H-Index

1997

Active since

Affiliations

Atatürk University(Current)

Nevşehir Hacı Bektaş Veli University

Pamukkale University

Nesimi Aktaş is an author at Atatürk University specializing in health sciences, food processing, and food quality.

Top concepts

HealthFood ProcessingFood QualityMeat ScienceFood SafetyAnimal NutritionNutritionPhysiologyFood ChemistryFood Technology

Publications per year

1997–2022

22

Publications

22

THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF

Nesimi Aktaş, Muhammet İrfan Aksu, M. Kaya · Journal of Muscle Foods · 2003 · 106 citations

Nutrition, Meat Packaging, In Vitro Fermentation +15

Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

Nesimi Aktaş, Hüseyin Gençcelep · Meat Science · 2006 · 95 citations

Starch Type, Sheep Tail Fat, Animal Nutrition +7

The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

Nesimi Aktaş, Mükerrem Kaya · European Food Research and Technology · 2001 · 83 citations

Animal Physiology, Meat Packaging, Animal Science +11

Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)

Bilgehan Polatoğlu, Ayşe Vildan Beşe, Mükerrem Kaya et al. · Food and Bioproducts Processing · 2010 · 49 citations

Food Chemistry, Thermodynamics Properties, Biomanufacturing +8

Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes

Ahmet Akköse, Nesimi Aktaş · Meat Science · 2008 · 47 citations

Various Cryoprotective Agents, Engineering, Glass Transition Temperature +8

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