Concepedia

Tansel Kemerli

TK

4

Publications

134

Citations

4

H-Index

2012

Active since

Affiliations

Ege University(Current)

Gebze Technical University

Avrasya University

Tansel Kemerli is an author at Ege University specializing in thermodynamics, food chemistry, and chemical kinetics.

Top concepts

HealthEngineeringFood QualityFood TextureMeat ScienceHeat TransferFood ChemistryThermodynamicsFood ProcessingFood Technology

Publications per year

2012–2014

4

Publications

4

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Hilal İşleroğlu, Tansel Kemerli, Melike Sakin-Yılmazer et al. · Journal of Food Science · 2012 · 51 citations

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

Hilal İşleroğlu, Tansel Kemerli, Figen Kaymak‐Ertekin · International Journal of Food Properties · 2014 · 41 citations · Full text

Food Chemistry, Muscle Tissue, Steam-assisted Hybrid Cooking +15

Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

Melike Sakin-Yılmazer, Tansel Kemerli, Hilal İşleroğlu et al. · Journal of Food Engineering · 2013 · 28 citations

Engineering, Hybrid Ovens, Thermodynamics +2

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

Hilal İşleroğlu, Tansel Kemerli, Özgül Özdestan et al. · Poultry Science · 2014 · 14 citations

Rows per page

1–4 of 4