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Meat Science|February 28, 2021
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubesElif Aykın-DinçerMeat Science|July 6, 2016
Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus musclesElif Aykın, Mustafa ErbaşMeat Science|June 27, 2018
Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contentsElif Aykın-Dinçer, Mustafa ErbaşMeat Science|May 11, 2019
Quality characteristics of cold-dried beef slicesElif Aykın-Dinçer, Mustafa ErbaşFood Research International (Ottawa, Ont.)|April 12, 2024
Effect of the temperature and ultrasound on salt impregnation process of haddockElif Aykın-Dinçer, Cüneyt Dinçer, Ahmet AydınJournal of the American College of Nutrition|February 5, 2015
Bioactive components of mother vinegarElif Aykın, Nilgün H Budak, Zeynep B Güzel-SeydimFood Chemistry|November 18, 2015
Adsorption behaviour of bulgurMustafa Erbaş, Elif Aykın, Sultan Arslan, et al.Pageof 1