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Hüdayi Ercoşkun

Observed names: ERCOŞKUN, Hüdayi, Ercoşkun, Hüdayi, HÜDAYI ERCOŞKUN, Hüdayi ERCOŞKUN
ORCID: 0000-0002-1788-8400
Observed ORCID: 0000-0002-1788-8400
OpenAlex ID: A5024020973
Kinetics of traditional Turkish sausage quality aspects during fermentation
2010 · Hüdayi Ercoşkun, Sami Gökhan Özkal · Food Control · 41
The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks
2009 · Hüdayi Ercoşkun, Şeref Tağı, et al. · Meat Science · 38
Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition
2010 · Servet Atayeter, Hüdayi Ercoşkun · Journal of Food Science and Technology · 30
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Hazelnut as functional food component and fat replacer in fermented sausage
2018 · Deray Saygi, Hüdayi Ercoşkun, et al. · Journal of Food Science and Technology · 27
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Walnut as Fat Replacer and Functional Component in Sucuk
2010 · HÜDAYI ERCOŞKUN, TUĞBA DEMIRCI‐ERCOŞKUN · Journal of Food Quality · 22
The Effect of Addition of Hazelnut Oil on Some Quality Characteristics of Turkish Fermented Sausage (sucuk)
2008 · HANDE ILIKKAN, HÜDAYI ERCOŞKUN, et al. · Journal of Muscle Foods · 17
Impurities of natural salts of the earth
2022 · Hüdayi Ercoşkun · Food Additives and Contaminants Part B · 11
Diyet Lifi ve Sağlık Açısından Önemi
2021 · Nermin SALÇIN, Hüdayi ERCOŞKUN · Akademik Gıda · 10
Effect of cheese as a fat replacer in fermented sausage
2012 · Hüdayi Ercoşkun · Journal of Food Science and Technology · 4
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Farklı Isıl İşlem Sıcaklıklarında Üretilen Sucukların Fizikokimyasal ve Mikrobiyolojik Özellikleri
2017 · İsra Toptanci, Hüdayi Ercoşkun · Akademik Gıda · 3
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Isıl işlem uygulanarak üretilen sucukların bazı kalite özelliklerine fermentasyon süresinin etkileri
2006 · Hüdayi Ercoşkun, A. Ertas · 3
Energy Drinks And Health Risks: A Review Of Composition, Consumption Patterns, And Regulatory Gaps
2025 · Hüdayi Ercoşkun · Selcuk Journal of Agricultural and Food Sciences · 2
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Gourmet Salts and Molecular Gastronomy
2017 · Hüdayi ERCOŞKUN · AYDIN GASTRONOMY · 2
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Fermente Sucuğun Depolama Sırasında Kalite Özelliklerindeki Değişimin Kinetik Modellemesi
2016 · Sami Gökhan ÖZKAL, Hüdayi ERCOŞKUN · Kafkas Universitesi Veteriner Fakultesi Dergisi · 2
Fermente Et Ürünleri̇nde Bazi Bi̇yoki̇myasal Reaksi̇yonlar Ve Aroma Üzeri̇ne Etki̇leri̇
2015 · Gökalp, Hüsnü Yusuf, Ercoşkun, Hüdayi, et al. · Pamukkale University Journal of Engineering Sciences · 2
Effect of thermal processing on phenolic profile, antioxidant activity, and some physicochemical properties of additive-free blackthorn (Prunus spinosa L.) syrup
2026 · Hüdayi Ercoşkun, Semra Topuz Türker, et al. · Journal of Food Measurement & Characterization · 1
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Occuring Some Biochemical Reactions in Fermented Meat Products and Their Effects on Aroma Development
1998 · GÖKALP, Hüsnü Yusuf, ERCOŞKUN, Hüdayi, et al. · Pamukkale University Journal of Engineering Sciences · 1
Hazelnut and health: Nutritional benefits and potentical health effects
2026 · Hüdayi Ercoşkun, Tuğba Demirci Ercoşkun · Gıda ve Yem Bilimi Teknolojisi Dergisi
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Strategies for Reducing Salt in Meat Products
2024 · Hüdayi Ercoşkun, Fatma Bayrakçeken Nişancı · Alfa Mühendislik ve Uygulamalı Bilimler Dergisi
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Fındık ve sağlık: Besin değerleri ve olası sağlık etkileri
2024 · Ercoşkun, Hüdayi, Demirci Ercoşkun, Tuğba · Gıda ve Yem Bilimi Teknolojisi Dergisi
Food Safety Debates of Salt
2024 · Ercoşkun, Hüdayi, Bayrakçeken Nişancı, Fatma · Alfa Mühendislik ve Uygulamalı Bilimler Dergisi
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Review Paper for Nutrients in food
2022 · Yasemin Ahmed Hassan, Hüdayi Ercoşkun · Journal La Lifesci
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Et ve Sağlıklı Beslenme
2021 · Selin Özlü, Hüdayi Ercoşkun · Gıda ve Yem Bilimi Teknolojisi Dergisi
Effect of mechanically deboned turkey meat
2021 · Hüdayi Ercoşkun · Fleischwirtschaft international
The effects of fermentation time on heat treated sucuk (turkish-style dry-fermented sausage)
2021 · Hüdayi Ercoşkun · Archiv für Lebensmittelhygiene
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Works count: 30
Citation count: 216
H-index: 8
I10-index: 8
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