Concepedia

A. Hamdi Ertaş

AH

5

Publications

192

Citations

5

H-Index

1998

Active since

Affiliations

Ankara University(Current)

A. Hamdi Ertaş is an author at Ankara University specializing in food processing, food quality, and health sciences.

Top concepts

HealthFood SafetyFood QualityFood ProcessingFood ChemistryFood TechnologyNutritionPublic HealthFood FermentationFood Preservation

Publications per year

1998–2009

5

Publications

5

Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Ayla Soyer, A. Hamdi Ertaş, Ülkü Üzümcüogˇlu · Meat Science · 2004 · 116 citations

Food Chemistry, Food Fermentation, Health Sciences +6

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

EFFECTS OF FAT LEVEL AND STORAGE TIME ON LIPID AND COLOR STABILITY OF NATURALLY FERMENTED TURKISH SAUSAGES (SUCUK)

Ayla Soyer, A. Hamdi Ertaş · Journal of Muscle Foods · 2007 · 19 citations

Food Chemistry, Nutrition, In Vitro Fermentation +15

THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (<i>SUCUK</i>)

ÖZLEM COŞKUNER, A. Hamdi Ertaş, Ayla Soyer · Journal of Food Processing and Preservation · 2009 · 11 citations · Full text

Food Chemistry, Nutrition, Storage Time +15

Effect of Sodium Ascorbate on Some Quality Characteristics of Turkish Pastırma

Hatice Gür-Yağli, A. Hamdi Ertaş · DergiPark (Istanbul University) · 1998 · 10 citations · Full text

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