Kaplan, Yunus

Profile Picture
Profile URL
https://hdl.handle.net/20.500.12514/8409
Name Variants
Kaplan, Y.Z.
Job Title
Yardımcı Doç. Dr.
Email Address
Main Affiliation
Department of Philosophy / Felsefe Bölümü
Status
Former Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID

Sustainable Development Goals

SDG data is not available
This researcher does not have a Scopus ID.
This researcher does not have a WoS ID.
Scholarly Output

1

Articles

1

Views / Downloads

0/0

Supervised MSc Theses

0

Supervised PhD Theses

0

WoS Citation Count

0

Scopus Citation Count

3

WoS h-index

0

Scopus h-index

1

Patents

0

Projects

0

WoS Citations per Publication

0.00

Scopus Citations per Publication

3.00

Open Access Source

1

Supervised Theses

0

JournalCount
Akademik Gida1
Current Page: 1 / 1

Scopus Quartile Distribution

Competency Cloud

GCRIS Competency Cloud

Filters

20201
Reset filters

Settings

Scholarly Output Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Article
    Citation - Scopus: 3
    Quality Determination Of Traditional Fermented Sausages By Histological And Immunohistochemical Analyses;
    (Sidas Medya A.S., 2020) Gürbüz, S.; Ekebaş, G.; Bayram, L.Ç.; Kaplan, Y.Z.
    In this study, it was aimed to determine the presence of animal tissues and plant materials in traditionally produced fermented sausages by using histological and immunohistochemical methods, and to determine the animal tissues that are not legally permitted. In the study, fermented sausage samples (n=18) produced by a traditional method in Mardin (Turkey) and sold in butcher shops between January and March in 2019 were used as a test material. Samples were taken from 5 different locations of each sausage for histological examinations, and routine histological tissue follow-up was performed. Paraffinized sections were stained with Hematoxylin eosin, Crossmon's trichrome and Immunohistochemical techniques. Striated muscle, collagen fibers, connective, adipose, nerve, glandular, cartilage, bone, lung, heart, spleen tissues, blood vessels, glandular epithelium and various plant materials were detected in the examined sections. Animal tissues that are not permitted but included in fermented sausages were determined in all samples. It was concluded that the identification of these tissues in fermented sausage contents individually is important and to examine fermented sausages by histological methods in terms of preventing fraud in addition to the analyses performed for the evaluation of microbiological and chemical quality parameters, and that foods produced locally and presented to consumption without being subjected for inspection may pose a health risk. © The Author(s) 2020.