Author

Berna Kılınç

Observed names: B KILINC, B. KILINC, B. Kilinc, BERNA KILINC, Berna Kılınç, Berna KILINC, Berna KILINÇ, Berna Kilinc, Berna Kilinç, KILINÇ, Berna, Kılınç, Berna

Institution: Ege University

Observed institution: Ege University

ORCID: 0000-0002-4663-5082

Observed ORCID: 0000-0002-4663-5082

OpenAlex ID: A5059020018

Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice

2006 · S. Cakli, B. Kilinc, et al. · Food Control · 128

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

2008 · A.U. Türkkan, S. Cakli, et al. · Food and Bioproducts Processing · 109

Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination

2004 · Berna Kilinc, Sukran Cakli · Food Chemistry · 95

Determination of the shelf life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C

2004 · Berna Kilinc, Sukran Cakli · Food Control · 82

Chemical, microbiological and sensory changes associated with fish sauce processing

2005 · Berna Kilinc, Sukran Cakli, et al. · European Food Research and Technology · 65

Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4°C

2007 · B KILINC, S CAKLI, et al. · Food Chemistry · 63

Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss)

2006 · Sukran Cakli, Berna Kilinc, et al. · European Food Research and Technology · 63

Effects of Gutting and Ungutting on Microbiological, Chemical, and Sensory Properties of Aquacultured Sea Bream (Sparus aurata) and Sea Bass (Dicentrarchus labrax) Stored in Ice

2006 · S. Cakli, B. Kilinc, et al. · Critical Reviews in Food Science and Nutrition · 60

Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging

2007 · Emre Caglak, Sukran Cakli, et al. · European Food Research and Technology · 56

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

2009 · Berna Kilinc, Sukran Cakli, et al. · Journal of Aquatic Food Product Technology · 45

Production and quality of fish fingers from different fish species

2004 · Sükran Cakli, Latif Taskaya, et al. · European Food Research and Technology · 37

Amino Acids and Fatty Acid Composition Content of Fish Sauce

2010 · Tolga Dincer, Sukran Cakli, et al. · Journal of Animal and Veterinary Advances · 36

PDF

Effects of Phosphates Treatment on the Quality of Frozen‐thawed Fish Species

2009 · BERNA KILINC, SUKRAN CAKLI, et al. · Journal of Muscle Foods · 28

Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

2005 · S. Cakli, B. Kilinc, et al. · European Food Research and Technology · 28

The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C

2005 · Berna Kilinc, Sukran Cakli · International Journal of Food Science & Technology · 28

Microbiological, Sensory and Color Changes of Anchovy (engraulis Encrasicholus) Patties During Refrigerated Storage

2009 · BERNA KILINC · Journal of Muscle Foods · 27

PDF

Quality Changes of Sardine (sardina Pilchardus) Patties During Refrigerated Storage

2008 · BERNA KILINC, SUKRAN CAKLI, et al. · Journal of Food Quality · 25

Screening for antibiotic residues in the trout by the Four Plate test, Premi test and ELISA test

2007 · Berna Kilinc, Sukran Cakli · European Food Research and Technology · 24

Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades

2005 · Berna Kilinc, Sukran Cakli · European Food Research and Technology · 23

Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

2005 · S. Cakli, B. Kilinc, et al. · European Food Research and Technology · 22

Evaluation of the EEC four‐plate test and Premi test for screening antibiotic residues in trout (Salmo trutta)

2007 · Berna Kilinc, Carsten Meyer, et al. · International Journal of Food Science & Technology · 21

Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C

2006 · Sukran Cakli, Berna Kilinc, et al. · Critical Reviews in Food Science and Nutrition · 20

Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

2012 · Emre Caglak, Sukran Cakli, et al. · Journal of Aquatic Food Product Technology · 19

Effects of Phosphate Dip Treatments on Chemical, Microbiological, Color, Textural, and Sensory Changes of Rainbow Trout (Onchorhyncus mykiss) Fillets During Refrigerated Storage

2009 · Berna Kilinc, Sukran Cakli, et al. · Journal of Aquatic Food Product Technology · 12

Microbial ecology of different sardine parts stored at different temperatures and the development of prediction models

2020 · Fevziye Nihan Bulat, Berna Kılınç, et al. · Food Bioscience · 11

Works count: 124

Citation count: 1,289

H-index: 21

I10-index: 26