Kaya, Mukerrem

Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage

Optimization of Biomass and Lipid Production by <i>Yarrowia lipolytica</i> Using Flaxseed and Chia Seed Oils as Substrates

Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk

Effects of Autochthonous Starter Cultures on the Quality Characteristics of Traditionally Produced Sucuk

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators

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

The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk

The Effects of Essential Oils from Coriander Seed, Tarragon and Orange Peel on Lipid Production by <i>Yarrowia lipolytica</i> Strains

Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures

Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma

Utilization of apple pomace as a novel substrate for citric acid production by <i>Yarrowia lipolytica</i>

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

Effect of Low-Salt Processing on Lipolytic Activity, Volatile Compound Profile, Color, Lipid Oxidation, and Microbiological Properties of Four Different Types of Pastırma

Effect of Argan Oil on Lipid Production by<i> Yarrowia lipolytica</i> NRRL YB-423

Chitosan/TiO₂/Rosmarinic Acid Bio-Nanocomposite Coatings: Characterization and Preparation

Genotypic diversity and antagonistic activities of enterococci isolated from pastırma

Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds

Effects of Autochthonous Starter Cultures on the Behavior of<i> Staphylococcus</i><i> aureus</i> during the Production of a Semi-Dry Fermented Sausage

The Effect of a Chitosan/TiO₂-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (<i>Oncorhynchus mykiss</i>)

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

Fillet Quality in Rainbow Trout (<i>Oncorhynchus mykiss</i>) Raised on Different Dietary Oils Over a Long-Term Feeding Trial

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

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

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

Citric Acid Production by <i>Yarrowia lipolytica</i> NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology

Citric acid production by a novel autochthonous <i>Candida zeylanoides</i> isolate: optimization of process parameters

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

Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages

Furosine and N<SUP>ε</SUP>-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage

The effects of transglutaminase on the qualitative properties of different pastarma types

Citric Acid Production of Yeasts: An Overview

The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method