Tolga Akcan

Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

Tolga Akcan, Mario Estévez, Meltem Serdaroğlu · LWT · 2016 · 125 citations

Food Chemistry, Edible Film, Food Analysis +8

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

Bhaskar Mitra, René Lametsch, Tolga Akcan et al. · Meat Science · 2018 · 84 citations

Food Chemistry, Protein Chemistry, Biochemistry +11

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

Laura Lorido, Sonia Ventanas, Tolga Akcan et al. · Food Chemistry · 2015 · 61 citations

Food Chemistry, Animal Nutrition, Animal Science +13

Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest

Tolga Akcan, Ramazan Gökçe, M. Asensio et al. · Journal of Food Science and Technology · 2017 · 55 citations · Full text

Biology, Agricultural Chemistry, Oleic Acid +5

Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

Tolga Akcan, Mario Estévez, Sandra Rico et al. · Journal of Food Science and Technology · 2017 · 23 citations · Full text

Food Chemistry, Nutrition, Pork Patties +8