Arş. Gör. Hamparsun HAMPİKYAN

1. Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product

AKKAYA E., Akhan M., Cakmak Sancar B., Hampikyan H., ENGİN A. S., Cetin O., et al.

Foods , cilt.14, sa.3, 2025 (SCI-Expanded)

2. Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum

AKKAYA E., BİNGÖL E. B., Hampikyan H., ÇOLAK H.

Food Science of Animal Resources , cilt.45, sa.6, ss.1671-1691, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

3. Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources

AKKAYA E., ÇOLAK H., Hampikyan H., Cakmak Sancar B., Akhan M., ENGİN A. S., et al.

Foods , cilt.13, sa.23, 2024 (SCI-Expanded)

4. Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations

AKKAYA E., ÇOLAK H., Hampikyan H., ENGİN A. S., BİNGÖL E. B.

Polish Journal of Food and Nutrition Sciences , cilt.74, sa.4, ss.323-339, 2024 (SCI-Expanded)

5. DETERMINATION OF MICROBIOLOGICAL QUALITY AND HEAVY METAL RESIDUAL LEVELS IN BOTTLED SPRING AND NATURAL MINE L WATERS

Akhan M., AKKAYA E., Ergun O., Hampikyan H., ÇOLAK H., BİNGÖL E. B.

FRESENIUS ENVIRONMENTAL BULLETIN , cilt.30, ss.7189-7196, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

6. Characterisation and antibiotic susceptibility profile of Clostridioides (Clostridium) difficile isolated from chicken carcasses

BİNGÖL E. B., Hampikyan H., MURATOĞLU K., AKKAYA E., ÇETİN Ö., ÇOLAK H.

JOURNAL OF VETERINARY RESEARCH , cilt.64, sa.3, ss.407-412, 2020 (SCI-Expanded)

7. Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products

MURATOĞLU K., AKKAYA E., Hampikyan H., BİNGÖL E. B., ÇETİN Ö., ÇOLAK H.

FOOD SCIENCE OF ANIMAL RESOURCES , cilt.40, sa.4, ss.578-587, 2020 (SCI-Expanded)

8. Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs

Bingol E. B., Akkaya E., Hampikyan H., Cetin O., Colak H.

CYTA-JOURNAL OF FOOD , cilt.16, sa.1, ss.1030-1036, 2018 (SCI-Expanded)

9. Determination of total polar compound (TPC) levels in frying oils

Hampikyan H., Colak H., Akhan M., Turgay I.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT , cilt.9, sa.2, ss.142-144, 2011 (SCI-Expanded)

10. Investigation of Polycyclic Aromatic Hydrocarbons in Foods

Hampikyan H., Colak H.

ASIAN JOURNAL OF CHEMISTRY , cilt.22, sa.8, ss.5797-5807, 2010 (SCI-Expanded) Sürdürülebilir Kalkınma

11. The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks)

Hampikyan H., Ugur M.

MEAT SCIENCE , cilt.76, sa.2, ss.327-332, 2007 (SCI-Expanded)

12. Prevalence of L-monocytogenes and Salmonella spp. in Tulum cheese

Colak H., Hampikyan H., Bingol E. B., ULUSOY B.

FOOD CONTROL , cilt.18, sa.5, ss.576-579, 2007 (SCI-Expanded)

13. Some residues and contaminants in milk and dairy products

Colak H., Hampikyan H., Bingol E. B.

ASIAN JOURNAL OF CHEMISTRY , cilt.19, sa.3, ss.1789-1796, 2007 (SCI-Expanded) Sürdürülebilir Kalkınma

14. Presence of Listeria monocytogenes in Turkish style fermented sausage (sucuk)

Colak H., Hampikyan H., Ulusoy B., Bingol E. B.

FOOD CONTROL , cilt.18, sa.1, ss.30-32, 2007 (SCI-Expanded)

15. The presence of central nervous system tissues in meat products sold in Istanbul

NAZLI B., Colak H., HAMPIKYAN H., Bingol E. B.

REVUE DE MEDECINE VETERINAIRE , cilt.157, sa.12, ss.603-606, 2006 (SCI-Expanded)

16. Isolation of Salmonella spp. from beef carcasses using conventional methods, immunomagnetic separation and mini VIDAS

Aydin A., Hampikyan H., Muratoglu K.

ARCHIV FUR LEBENSMITTELHYGIENE , cilt.57, sa.6, ss.191-196, 2006 (SCI-Expanded)

17. Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses

Colak H., HAMPİKYAN H., ULUSOY B., Ergun O.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.223, sa.6, ss.719-723, 2006 (SCI-Expanded)

18. Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC

Colak H., Bingol E. B., Hampikyan H., Nazli B.

JOURNAL OF FOOD AND DRUG ANALYSIS , cilt.14, sa.3, ss.292-296, 2006 (SCI-Expanded) Sürdürülebilir Kalkınma