Sallan, Selen

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation

A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage

The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, a_w and residual nitrite

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)