Author

Rukiye Koklu

Observed names: Köklü, Rukiye, Rukiye Köklü

Institution: Sinop University

Observed institution: Sinop University

ORCID: 0000-0001-6146-5125

Observed ORCID: 0000-0001-6146-5125

OpenAlex ID: A5118277073

Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage

2025 · Hulya Turan, Bengunur Corapci, et al. · Food Science & Nutrition · 4

Region-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation

2026 · Bayram Köstekli, Mehmet Emin Erdem, et al. · Food and Bioprocess Technology · 3

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass ( Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

2026 · Rukiye Köklü, Hülya Turan, et al. · Food Science & Nutrition · 2

A Preliminary Study on the Development of Turkish Salmon Lakerda: Changes in Physicochemical Quality During Processing and a Sensory Comparison with Bonito Lakerda

2026 · Sonay Başkan, Rukiye Köklü, et al. · Journal of Aquatic Food Product Technology

Impacts of liquid smoke flavoring, sous-vide cooking temperatures and cold storage on the nutritional composition, fatty acid, and amino acid profiles of sea bass ( Dicentrarchus labrax Linnaeus, 1758)

2026 · Hülya Turan, Rukiye Köklü, et al. · RSC Advances

Su Ürünlerinde Uygulanan Minimal İşleme Yöntemleri

2025 · Rukiye Köklü, Hülya Turan · Sinop Üniversitesi Fen Bilimleri Dergisi

Effect of combined processing (liquid smoke and sous vide) techniques on shelf life and nutrient composition of sea bass

2023 · Köklü, Rukiye · DSpace-Sinop (Sinop University)

Works count: 7

Citation count: 9

H-index: 2

I10-index: