Serpil Tural - Concepedia

Author

Serpil Tural

Ondokuz Mayıs University ORCID

Also Known As

Serpil Tural

Publications

495

Citations

H-Index

Concepts

All Affiliations

Ondokuz Mayıs University Ministry of Food Agriculture and Livestock Bursa Technical University

About

Serpil Tural is an author at Ondokuz Mayıs University specializing in health sciences, engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	321
2	Engineering	4	4	181
3	Biochemistry	2	2	59
4	Medicine	1	1	13
5	Natural Sciences	1	1	42

Serpil Tural

Publications

468

Citations

H-Index

Page 1

	Year	Citations
Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey Serpil Tural, İlkay Koca Scientia Horticulturae Food ChemistryBotanyFood AnalysisAgricultural EconomicsCornelian Cherry Fruits	2008	207
High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films Furkan Türker Sarıcaoğlu, Serpil Tural, Osman Gül, Food Hydrocolloids Materials ScienceHigh Pressure HomogenizationMeat PackagingEdible FilmEngineering	2018	69
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins Furkan Türker Sarıcaoğlu, Osman Gül, Serpil Tural, Journal of Food Engineering High Pressure HomogenizationHigh Hydrostatic PressureEngineeringProtein FoldingRheological Property	2017	53
Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties Kübra Yılmaz, Sadettin Turhan, Furkan Türker Sarıcaoğlu, Food Packaging and Shelf Life Biofunctional MaterialEdible FilmEngineeringMechanical PropertiesBiochemistry	2020	42
ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES Serpil Tural, Sadettin Turhan GIDA / THE JOURNAL OF FOOD PhytochemicalThymus Vulgaris L.Rosmarinus Officinalis L.Phytochemistry	2017	32
Properties and Antioxidant Capacities of Anchovy (Engraulis encrasicholus) By-Product Protein Films Incorporated with Thyme Essential Oil Serpil Tural, Sadettin Turhan Food Technology and Biotechnology	2016	20
Properties of Edible Films Made From Anchovy By-Product Proteins and Determination of Optimum Protein and Glycerol Concentration by the TOPSIS Method Serpil Tural, Sadettin Turhan Journal of Aquatic Food Product Technology Edible FilmEngineeringFunctional PropertyOxygen PermeabilityEdible Films	2016	17
Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets Serpil Tural, Sadettin Turhan Food Science and Biotechnology Food ChemistryShelf LifeEdible FilmAlternative Protein SourceFood Preservation	2017	15
Antibacterial Activity of Thyme (Thymus vulgaris L.), Laurel (Lauris nobilis L.), Rosemary (Rosmarinus officinalis L.) and Parsley (Petroselinum crispum L.) Essential Oils against Some Fish Pathogenic Bacteria Serpil Tural, Yüksel Durmaz, Eda URÇAR, Acta Aquatica Turcica Inhibitory ActivityThymus Vulgaris L.Health SciencesAntimicrobial SusceptibilityBioassay-guided Isolation	2019	13

Page 1