FOODS
40 publications · 577 citations
Publications
| Title | Year | Author | Citations |
|---|---|---|---|
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Post-Harvest UV-C Treatment of Microgreens for Inactivation of <i>Salmonella enterica</i>, <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i>
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2026 | Isik, Sefa, Cetin, Bulent, Moreira, Juan +1 | 0 |
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Artificial Intelligence-Enabled Ingredient Substitution in Food Systems: A Review and Conceptual Framework for Sensory, Functional, Nutritional, and Cultural Optimization
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2025 | Oz, Emel, Oz, Fatih | 6 |
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Genomic and Transcriptomic Analysis of Mutant <i>Bacillus subtilis</i> with Enhanced Nattokinase Production via ARTP Mutagenesis
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2025 | Guo, Liuyu, Chen, Yang, He, Zhiyong +6 | 5 |
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Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
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2025 | Kaya, Mukerrem, Sayin, Bilge, Topcu, Kubra Cinar +4 | 3 |
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The Moroccan <i>Meska Horra</i>: A Natural Candidate for Food and Therapeutic Applications
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2025 | Beraich, Abdessamad, Dikici, Burak, El Farissi, Hammadi +7 | 2 |
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The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk
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2025 | Katmer, Betul, Kaya, Mukerrem | 1 |
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Evaluation and Validation of Colloidal Gold Immunochromatographic Qualitative Testing Products for the Detection of Emamectin Benzoate, Isocarbophos, and Fipronil in Cowpea Samples
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2025 | Song, Anning, Wang, Miao, She, Yongxin +4 | 1 |
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Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods
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2025 | Kahraman Ilikkan, Ozge, Bagdat, Elif Seyma, Yilmaz, Remziye +5 | 0 |
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Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk
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2025 | Kaya, Mukerrem, Karayigit, Asena, Oral, Zeynep Feyza Yilmaz +6 | 0 |
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Foods of the Future: Challenges, Opportunities, Trends, and Expectations
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2024 | Cakmakci, Songul, Polatoglu, Bilgehan, Cakmakci, Ramazan | 22 |
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Biotechnological Innovations Unleashing the Potential of Olive Mill Wastewater in Added-Value Bioproducts
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2024 | Sayin, Bilge, Kaban, Guzin | 6 |
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Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance
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2024 | Kurcubic, Vladimir S., Levic, Steva, Pavlovic, Vlada +9 | 4 |
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Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
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2024 | Kaya, Muekerrem, Kaban, Guezin | 3 |
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Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds
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2024 | Yilmaz Oral, Zeynep Feyza, Kaya, Mukerrem, Kaban, Guzin | 3 |
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Proximate Analysis and Techno-Functional Properties of <i>Berberis aristata</i> Root Powder: Implications for Food Industry Applications
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2024 | Awari, Ankita, Kumar, Mukul, Kaushik, Deepika +7 | 3 |
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Steady-State Delivery and Chemical Modification of Food Nutrients to Improve Cancer Intervention Ability
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2024 | Hao, Sijia, Ge, Peng, Su, Wentao +3 | 2 |
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Confronting Views of Companies and Authorities on Food Safety Issues-A Cross-Country Survey
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2024 | Djekic, Ilija, Hambardzumyan, Garegin, Nikolic, Aleksandra +10 | 1 |
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Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies
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2023 | Basaran, Burhan, Cuvalci, Burcu, Kaban, Guzin | 62 |
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Exploring the Potential Medicinal Benefits of<i> Ganoderma</i><i> lucidum:</i> From Metabolic Disorders to Coronavirus Infections
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2023 | Ekiz, Elif, Oz, Emel, Abd El-Aty, A. M. +8 | 60 |
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From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste
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2023 | Jaouhari, Yassine, Travaglia, F., Giovannelli, L. +4 | 57 |
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Quality and Nutritional Parameters of Food in Agri-Food Production Systems
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2023 | cakmakci, Songuel, cakmakci, Ramazan | 42 |
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A Comprehensive Review of Pesticide Residues in Peppers
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2023 | Shim, Jae-Han, Eun, Jong-Bang, Zaky, Ahmed A. +3 | 36 |
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Comparison of Chemiluminescence Enzyme Immunoassay (Cl-ELISA) with Colorimetric Enzyme Immunoassay (Co-ELISA) for Imidacloprid Detection in Vegetables
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2023 | Zhai, Rongqi, Chen, Ge, Liu, Guangyang +6 | 30 |
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The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality
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2023 | Sumer, Gulsah, Oz, Fatih | 27 |
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A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
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2023 | Sallan, Selen, Oral, Zeynep Feyza Yilmaz, Kaya, Muekerrem | 24 |
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A General Review of Methodologies Used in the Determination of Cholesterol (C<sub>27</sub>H<sub>46</sub>O) Levels in Foods
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2023 | Ndhlala, Ashwell R., Yuksel, Arzu Kavaz, Celebi, Neslihan +1 | 10 |
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The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs
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2023 | Ozturk, Kubra, Oral, Zeynep Feyza Yilmaz, Kaya, Mukerrem +1 | 10 |
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Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
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2023 | Akansel, Beguem, Oral, Zeynep Feyza Yilmaz, Sallan, Selen +2 | 9 |
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Partial Replacement of NaCl by KCl, MgCl<sub>2</sub> and CaCl<sub>2</sub> Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties
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2023 | Simsek, Derya, Oral, Zeynep Feyza Yilmaz, Jaberi, Rahimeh +2 | 8 |
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Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile
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2023 | Diler, Abdulkerim, Yanar, Mete, Ozdemir, Veysel Fatih +5 | 8 |
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The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
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2023 | Yilmaz Oral, Zeynep Feyza, Kaban, Guzin | 7 |
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Evaluation of Autochthonous Coagulase-Negative Staphylococci as Starter Cultures for the Production of Pastirma
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2023 | Fettahoglu, Kuebra, Kaya, Muekerrem, Kaban, Guezin | 4 |
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The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak
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2022 | Fencioglu, Halenur, Oz, Emel, Turhan, Sadettin +2 | 19 |
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Effect of Chitosan/Thyme Oil Coating and UV-C on the Softening and Ripening of Postharvest Blueberry Fruits
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2022 | Sun, Haiyan, Hao, Danqing, Tian, Yun +5 | 13 |
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Design and Characterization of a Novel Hapten and Preparation of Monoclonal Antibody for Detecting Atrazine
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2022 | Xu, Lingyuan, Abd El-Aty, A. M., Shim, Jae-Han +11 | 12 |
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Simultaneous Determination of Pyridate, Quizalofop-ethyl, and Cyhalofop-butyl Residues in Agricultural Products Using Liquid Chromatography-Tandem Mass Spectrometry
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2022 | Shim, Jae-Han, Rahman, Md Musfiqur, Zaky, Ahmed A. +10 | 9 |
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Development, Validation and Application of an Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry (UHPLC-MS/MS) Method after QuEChERS Cleanup for Selected Dichloroanilines and Phthalates in Rice Samples
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2022 | Tsochatzis, Emmanouil, Begou, Olga, Kalogiannis, Stavros +4 | 7 |
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The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations
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2022 | Shen, Xing, Chen, Yang, Omedi, Jacob Ojobi +6 | 4 |
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Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species
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2021 | Mlcek, Jiri, Plaskova, Anna, Jurikova, Tunde +3 | 43 |
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Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?
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2021 | Oz, Fatih, Oz, Emel, Aoudeh, Eyad +3 | 14 |