| NITROSAMINE FORMATION IN A SEMI-DRY FERMENTED SAUSAGE: EFFECTS OF NITRITE, ASCORBATE AND STARTER CULTURE AND ROLE OF COOKING |
2020 |
MEAT SCIENCE |
| NITROSAMINES IN SUCUK: EFFECTS OF BLACK PEPPER, SODIUM ASCORBATE AND COOKING LEVEL |
2019 |
FOOD CHEMISTRY |
| ASSESSMENT OF TECHNOLOGICAL ATTRIBUTES OF AUTOCHTHONOUS STARTER CULTURES IN TURKISH DRY FERMENTED SAUSAGE (SUCUK) |
2022 |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| INFLUENCE OF SHEEP TAIL FAT AND AUTOCHTHONOUS STARTER CULTURE ON THE FORMATION OF VOLATILE NITROSAMINES IN SUCUK |
2023 |
KAFKAS UNIVERSITY VETERINER FAKULTESI DERGISI |
| EFFECT OF BLACK GARLIC ON MICROBIOLOGICAL PROPERTIES, LIPID OXIDATION, RESIDUAL NITRITE, NITROSAMINE FORMATION AND SENSORY CHARACTERISTICS IN A SEMI-DRY FERMENTED SAUSAGE |
2023 |
FOODS |
| A REVIEW ON THE ROLE OF LACTIC ACID BACTERIA IN THE FORMATION AND REDUCTION OF VOLATILE NITROSAMINES IN FERMENTED SAUSAGES
|
2023 |
FOODS |
| THE OCCURRENCE OF VOLATILE N-NITROSAMINES IN HEAT-TREATED SUCUK IN RELATION TO PH, AW AND RESIDUAL NITRITE |
2022 |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| THE EFFECTS OF NITRITE, SODIUM ASCORBATE AND STARTER CULTURE ON VOLATILE COMPOUNDS OF A SEMI-DRY FERMENTED SAUSAGE |
2022 |
LWT-FOOD SCIENCE AND TECHNOLOGY |
| VOLATILE NITROSAMINES IN A DRY FERMENTED SAUSAGE SUCUK: OCCURRENCE AND EFFECT OF COOKING ON THEIR FORMATION |
2023 |
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
