Doç. Dr. BEKİR TUFAN

Yayın Ağı

Makaleler 31

1. The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout (Salvelinus fontinalis, Mitchill, 1814)

KÖSE S., TUFAN B., Pompe M., Veber M., Koçar D.

Journal of Aquatic Food Product Technology , 2025 (SCI-Expanded)

2. Changes in the Biochemical and Fatty Acids Composition of Different Body Parts of Warty Crab (Eriphia Verrucosa, Forsskål, 1775) Caught from the Southeastern Black Sea and Their Relationship to Seasons and Sex

TUFAN B.

Turkish Journal of Fisheries and Aquatic Sciences , cilt.23, sa.5, 2023 (SCI-Expanded)

3. Biochemical Composition of Different Sex and Body Parts of Blue Crabs (Callinectes sapidus) Caught From the Middle Black Sea Coast

TUFAN B.

Marine Science and Technology Bulletin , cilt.12, sa.1, ss.104-110, 2023 (Hakemli Dergi)

4. Gökkuşağı Alabalığından elde edilen balık çorbasının besin değeri (Oncorhyncus mykiss, Walbaum, 1792)

TUFAN B., Pompe M., Veber M., Koçar D., KÖSE S.

JOURNAL OF ANATOLIAN ENVIRONMENTAL AND ANIMAL SCIENCES , cilt.7, sa.3, ss.289-296, 2022 (Hakemli Dergi)

5. Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products-A Comparative Study

Kocar D., KÖSE S., Koral S., TUFAN B., Scavnicar A., Pompe M.

MOLECULES , cilt.26, sa.20, 2021 (SCI-Expanded)

6. Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS

Kocar D., KÖSE S., TUFAN B., Scavnicar A., Pompe M.

FOODS , cilt.10, sa.8, 2021 (SCI-Expanded)

7. Nutritional value of fish soup from cultured brook trout (Salvelinus fontinalis, Mitchill, 1814)

KÖSE S., Pompe M., TUFAN B., Veber M., Kočar D., Petkovsek E.

UKRAINIAN FOOD JOURNAL , cilt.10, sa.1, ss.112-123, 2021 (ESCI)

8. Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions

TUFAN B., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.30, ss.954-967, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

9. Comparison of Seasonal Fatty Acid Composition in Relation to Nutritional Value of Three Commercial Fish Species Caught From Different Zones of Eastern Black Sea

TUFAN B., Misir G. B., KÖSE S.

AQUATIC SCIENCES AND ENGINEERING , cilt.33, sa.1, ss.11-19, 2018 (ESCI)

10. Comparison of proximate composition and fatty acid profile of on-growing and wild Mediterranean horse mackerel (Trachurus mediterraneus

TUFAN B., BAŞÇINAR N., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.8, ss.1284-1300, 2016 (SCI-Expanded)

11. Quality changes and shelf-life of cultured and wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus) at refrigerated (4±1°C) conditions

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.7, ss.1021-1033, 2016 (SCI-Expanded)

12. Quality changes and shelf-life of cultured and wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus) at refrigerated (4±1°C) conditions

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.7, ss.1021-1033, 2016 (SCI-Expanded)

13. Quality changes and shelf-life of cultured and wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus) at refrigerated (4±1°C) conditions

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.7, ss.1021-1033, 2016 (SCI-Expanded)

14. Variations in Total Lipid and Fatty Acid Contents of Edible Muscle Liver and Roes of Spotless Shad Alosa Immaculata During Catching Season in Black Sea title

BALÇIK MISIR G., TUFAN B., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.1, ss.2-14, 2016 (SCI-Expanded)

15. Quality Changes and Shelf Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus) at Refrigerated (4 +/- 1 degrees C) Conditions

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.7, ss.1021-1033, 2016 (SCI-Expanded)

16. Comparison of Proximate Composition and Fatty Acid Profile of On-Growing and Wild Mediterranean Horse Mackerel (Trachurus mediterraneus)

TUFAN B., BAŞÇINAR N., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.25, sa.8, ss.1284-1300, 2016 (SCI-Expanded)

17. Quality Changes and Shelf-Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus, Steindachner, 1868) at Frozen Storage (-20±2°C)

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , cilt.15, ss.501-510, 2015 (SCI-Expanded)

18. Quality Changes and Shelf-Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus, Steindachner, 1868) at Frozen Storage (-20 +/- 2 degrees C)

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , cilt.15, ss.495-504, 2015 (SCI-Expanded) Sürdürülebilir Kalkınma

19. Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea

Misir G. B., TUFAN B., KÖSE S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.49, sa.12, ss.2668-2677, 2014 (SCI-Expanded)

20. Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

TUFAN B., KÖSE S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.49, sa.2, ss.373-384, 2014 (SCI-Expanded)

21. Investigation of the contents of biogenic amines and some food safety parameters of various commercially salted fish products

Koral S., TUFAN B., Scavnicar A., Kocar D., Pompe M., KÖSE S.

FOOD CONTROL , cilt.32, sa.2, ss.597-606, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma

22. Seasonal Changes in Proximate Composition and Fatty Acid Profile of Pufferfish (Lagocephalus sceleratus Gmelin, 1789) from the Mediterranean Sea of Turkey

Aydin M., TUFAN B., Sevgili H., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.22, sa.2, ss.178-191, 2013 (SCI-Expanded)

23. The Variations in Proximate Chemical Composition and Fatty Acid Profile in Different Parts of the Thornback Ray (Raja clavata) Caught from Black Sea, Turkey

TUFAN B., Koral S., KÖSE S.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.22, sa.1, ss.83-95, 2013 (SCI-Expanded)

24. Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey

KÖSE S., Koral S., TUFAN B., Pompe M., Scavnicar A., Kocar D.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.235, sa.4, ss.669-683, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma

25. Evaluation of Meat Yield, Proximate Composition and Fatty Acid Profile of Cultured Brook Trout (Salvelinus fontinalis Mitchill, 1814) and Black Sea Trout (Salmo trutta labrax Pallas, 1811) in Comparison with their Hybrid

Sahin Ş., BAŞÇINAR N., KOCABAŞ M., TUFAN B., KÖSE S., Okumus I.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , sa.2, ss.261-271, 2011 (SCI-Expanded) Sürdürülebilir Kalkınma

26. Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

KÖSE S., KAKLIKKAYA N., KORAL S., TUFAN B., BURUK K. C., AYDIN F.

FOOD CHEMISTRY , cilt.125, sa.4, ss.1490-1497, 2011 (SCI-Expanded)

27. Changes during fishing season in the fat content and fatty acid profile of edible muscle, liver and gonads of anchovy (Engraulis encrasicolus) caught in the Turkish Black Sea

TUFAN B., Koral S., KÖSE S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.46, sa.4, ss.800-810, 2011 (SCI-Expanded) Sürdürülebilir Kalkınma

28. Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey

Aydin M., Sevgili H., TUFAN B., Emre Y., KÖSE S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.46, sa.3, ss.500-508, 2011 (SCI-Expanded)

29. The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) Packed in Aluminium Foil

Koral S., KÖSE S., TUFAN B.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , cilt.10, sa.4, ss.439-443, 2010 (SCI-Expanded)

30. Fatty acid profile and proximate composition of Pacific mullet (Mugil so-iuy) caught in the Black Sea

KÖSE S., Koral S., ÖZOĞUL Y., TUFAN B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.45, sa.8, ss.1594-1602, 2010 (SCI-Expanded)

31. Investigating the Quality Changes of Raw and Hot Smoked Garfish (Belone belone euxini, Gunther, 1866) at Ambient and Refrigerated Temperatures

Koral S., KÖSE S., TUFAN B.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , cilt.9, sa.1, ss.53-58, 2009 (SCI-Expanded)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 21

1. Investigating some quality parameters of salted and fermented fish products of EU and Turkish origin in relation to food safety

KÖSE S., Koral S., YAŞAR A., YAYLI N., TUFAN B., Üzen F., et al.

Recent Advances in Food Analysis (RAFA conference), Çek Cumhuriyeti, ss.4, (Tam Metin Bildiri)

2. Consumer response on fish soup from brook trout (Salvelinus fontinalis Mitchill, 1814)aft er addition of lavitol V as natural antioxidant.

KÖSE S., TUFAN B., Pompe M., Veber M.

52nd CROATIAN AND12th INTERNATIONALSYMPOSIUM ONAGRICULTURE, Dubrovnik, Hırvatistan, 12 - 17 Şubat 2017, ss.1, (Özet Bildiri)

3. Nutritional value of fi sh soup from brook trout (Salvelinus fontinalis Mitchill 1814).

KÖSE S., TUFAN B., Pompe M., Veber M., Petrovsek E., Kristl A.

52nd CROATIAN AND12th INTERNATIONALSYMPOSIUM ONAGRICULTURE, Dubrovnik, Hırvatistan, 12 - 17 Şubat 2017, ss.1, (Özet Bildiri)

4. NUTRITIONAL VALUE OF FISH SOUP FROM CULTURED TROUT (Oncorhynchus mykiss)

KÖSE S., TUFAN B., POMPE M., VEBER M., Petkovsek E.

Agrosym 2016-VII International Scientific Agriculture Symposium’unda, Saraybosna, Bosna-Hersek, 6 - 09 Ekim 2016, ss.27, (Özet Bildiri)

5. CONSUMERS` SURVEY OF INDUSTRIAL FISH SOUP PRODUCED FROM THREE DIFFERENT FISH SPECIES

TUFAN B., KÖSE S., POMPE M., VEBER M.

Agrosym 2016-VII International Scientific Agriculture Symposium’unda, Saraybosna, Bosna-Hersek, 6 - 09 Ekim 2016, ss.21, (Özet Bildiri)

6. Determining the quality changes of salted anchovies produced from previously frozen raw material for a year

KÖSE S., Koral S., TUFAN B.

World Seafood Congress, Grimsby, Birleşik Krallık, 5 - 09 Eylül 2015, ss.1, (Özet Bildiri)

7. Comparison of Seasonal Fatty Acid Composition of Three Fish Species Living in Different Zones of Eastern Black Sea

TUFAN B., Balçık Mısır G., KÖSE S.

FABA 2014 International Symposium on Fisheries and Aquatic Sciences, Trabzon, Türkiye, 25 - 27 Eylül 2014, (Özet Bildiri)

8. Quality changes and shelf life of cultured and wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus) during frozen storage (-20±2 °C)

Koral S., TUFAN B., BAŞÇINAR N., KÖSE S.

FABA2014 International Symposium on Fisheries and Aquatic Sciences, Trabzon, Türkiye, 25 - 27 Eylül 2014, ss.157, (Özet Bildiri)

9. Comparison of lipid and fatty acid contents of cultured and wild mediterranean horse mackerel (Trachurus mediterraneus)

KÖSE S., TUFAN B., BAŞÇINAR N.

65th Pacific Fisheries Technologists Conference, Monterey, Amerika Birleşik Devletleri, 23 - 26 Şubat 2014, ss.7, (Özet Bildiri)

10. Determination of biogenic amines in fish and fisheries products using IC-MS/MS

Scavnicar A., Pompe M., Kocar D., TUFAN B., KÖSE S.

5th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS, Prague, Çek Cumhuriyeti, 1 - 04 Kasım 2011, ss.1, (Özet Bildiri)

11. Hamsi balığının buzsuz, buzlu ve su-buz karışımı ile soğuk muhafaza (4±1oC) koşullarında depolanması esnasındaki kalite değişimlerinin belirlenmesi

Koral S., KÖSE S., TUFAN B.

16. Ulusal Su Ürünleri Sempozyumunu, Antalya, Türkiye, 25 - 27 Ekim 2011, ss.1, (Özet Bildiri)

12. Doğu Karadeniz Bölgesinde ticari olarak avcılığı yapılan Mezgit (Merlangius merlangus euxinus, Normdan, 1840) balığının mevsimsel olarak yağ asidi kompozisyonunun belirlenmesi.

TUFAN B., KÖSE S., Koral S.

16. Ulusal Su Ürünleri Sempozyumunu, Antalya, Türkiye, 25 - 27 Ekim 2011, ss.1, (Özet Bildiri)

13. Determining the quality changes of salted anchovies produced from raw material previously frozen for a year

KÖSE S., Koral S., TUFAN B.

2nd International congress on seafood technology, 10 - 13 Mayıs 2010, ss.1, (Özet Bildiri)

14. Biogenic amine contents of traditional fish products of European and Turkish origin.

KÖSE S., Koral S., Pompe M., TUFAN B., Scavnicar A.

2nd International congress on seafood technology, 10 - 13 Mayıs 2010, ss.1, (Özet Bildiri)

15. İnvestigating some quality parameters of salted and fermented fish products of EU and Turkish origin in relation to food safety

KÖSE S., Koral S., YAŞAR A., YAYLI N., TUFAN B., Uzen F., et al.

Recent advantaces in food analysis, Prague, Çek Cumhuriyeti, 7 - 09 Kasım 2009, ss.4-12, (Özet Bildiri)

20. Comparison of seven commercial test kits and HPLC analytical methods for application to salted and fermented fish products

KÖSE S., KAKLIKKAYA N., Koral S., TUFAN B., GENÇ S., BURUK C. K., et al.

Recent Advances in Food Analysis (RAFA conference), Prague, Çek Cumhuriyeti, 7 - 09 Kasım 2007, ss.1, (Tam Metin Bildiri)

21. Taze balık sevkiyatında alternatif bir yöntemin denenmesi ve normal yöntemlerle karşılaştırılması

TUFAN B., KÖSE S., Koral S., Ayaydın İ.

XIV. Su ürünleri Sempozyumu, Muğla, Türkiye, 4 - 07 Eylül 2007, ss.1, (Özet Bildiri)

Metrikler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

377

H-İndeks (WoS)

Atıf (Scopus)

420

H-İndeks (Scopus)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

H-İndeks (Sobiad)

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Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

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Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (TrDizin)

H-İndeks (TrDizin)

Atıf (Sobiad)

H-İndeks (Sobiad)

Proje

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