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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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- Foods, 2024, v. 13, n. 20, p. 3306, doi. 10.3390/foods13203306
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- Article
Effects of Some Extraction Parameters on Anthocyanin Content of Barberry (Berberis vulgaris L.) and Its Antioxidant Activity.
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- Turkish Journal of Agricultural Research / Turkiye Tarimsal Arastirmalar Dergisi, 2022, v. 9, n. 1, p. 41, doi. 10.19159/tutad.1034137
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- Article
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CANDIDA ZEYLANOIDES STRAINS ISOLATED FROM PASTIRMA.
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- GIDA: The Journal of Food, 2022, v. 47, n. 4, p. 564, doi. 10.15237/gida.GD22028
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- Article
EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK.
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- GIDA: The Journal of Food, 2021, v. 46, n. 6, p. 1358, doi. 10.15237/gida.GD21107
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- Article
Genotypic diversity and antagonistic activities of enterococci isolated from pastırma.
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- Journal of Food Science & Technology, 2024, v. 61, n. 5, p. 983, doi. 10.1007/s13197-023-05895-w
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- Article
The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, a<sub>w</sub> and residual nitrite.
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- Journal of Food Science & Technology, 2022, v. 59, n. 5, p. 1748, doi. 10.1007/s13197-021-05186-2
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- Article
The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2806, doi. 10.1007/s13197-020-04889-2
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- Article
The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma.
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- Journal of Food Science & Technology, 2017, v. 54, n. 12, p. 3892, doi. 10.1007/s13197-017-2845-8
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- Article
Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 449, doi. 10.1016/j.fbp.2010.06.003
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- Article
Untitled.
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- European Food Research & Technology, 2001, v. 213, n. 2, p. 88, doi. 10.1007/s002170100329
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- Article
Potential bacteriocinogenic lactic acid bacteria from pastırma.
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- Gümüshane Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 1, p. 19, doi. 10.17714/gumusfenbil.768688
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- Article
Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced 'sucuk' produced using probiotics culture.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 13, p. 2281, doi. 10.1002/jsfa.2251
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- Article
Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum- and aerobic-packed breast and drumstick meats of broilers.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 9, p. 1485, doi. 10.1002/jsfa.2143
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- Article
Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged Pastırma, a dried meat product, produced from beef.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 8, p. 1305, doi. 10.1002/jsfa.2118
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- Article
Effects of autochthonous Lactobacillus plantarum strains on Listeria monocytogenes in sucuk during ripening.
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- Journal of Food Safety, 2019, v. 39, n. 3, p. N.PAG, doi. 10.1111/jfs.12618
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- Article
THE EFFECT OF LACTOBACILLUS SAKEI ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES ON SLICED BOLOGNA-TYPE SAUSAGES G. KABAN, M. KAYA and F.-K. LÜCKE BEHAVIOR OF L. MONOCYTOGENES IN BOLOGNA TYPE SAUSAGE.
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- Journal of Food Safety, 2010, v. 30, n. 4, p. 889, doi. 10.1111/j.1745-4565.2010.00248.x
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- Article
EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY-CURED MEAT PRODUCT.
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- Journal of Food Safety, 2008, v. 28, n. 1, p. 47, doi. 10.1111/j.1745-4565.2007.00094.x
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- Article
BEHAVIOR OF STAPHYLOCOCCUS AUREUS IN SUCUK WITH NETTLE ( URTICA DIOICA L.).
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- Journal of Food Safety, 2007, v. 27, n. 4, p. 400, doi. 10.1111/j.1745-4565.2007.00090.x
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- Article
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.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 558, doi. 10.3390/fermentation9060558
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- Article
Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 731, doi. 10.3390/fermentation8120731
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- Article
Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes.
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- Turkish Journal of Veterinary & Animal Sciences, 2019, v. 43, n. 1, p. 68, doi. 10.3906/vet-1805-66
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- Article
Effect of Lactobacillus sakei Lb706 on Behavior of Listeria monocytogenes in Vacuum-Packed Rainbow Trout Fillets.
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- Turkish Journal of Veterinary & Animal Sciences, 2005, v. 29, n. 4, p. 1039
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- Article
Farklı Laktik Starter Kültürler Kullanılarak Üretilen Sucuklarda Listeria monocytogenes'in Davranışı.
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- Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 6, p. 1113
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- Article
Yaprak Dönerin Mikrobiyolojik Kalitesi ve Kimyasal Bileşimi.
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- Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 6, p. 1097
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- Article
Sucuk Üetiminde Starter Kültür Kullanımının ve Farklı Nitrit Dozlarının Listeria monocytogenes'in Gelişimi Üzerine Etkisi.
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- Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 6, p. 1121
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- Article
Effect of Vitamin E Supplementation to the Diet of Morkaraman Lambs on Intramuscular and Intermuscular Fatty Acid Composition.
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- Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 3, p. 563
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- Article
Değişik Firmalara Ait Salamlarin Bazi Mikrobiyolojik ve Kimyasal Özellikleri.
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- Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 6, p. 1299
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- Article
The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef.
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- Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 5, p. 1207
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- Article
Morkaraman Kuzu Rasyonuna Vitamin E Ilavesinin Myofibriler Proteinler Üzerine Etkisi.
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- Turkish Journal of Veterinary & Animal Sciences, 2003, v. 27, n. 4, p. 987
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- Article
Characteristics of Pastırma Types Produced from Water Buffalo Meat.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2018, v. 24, n. 2, p. 179, doi. 10.9775/kvfd.2017.18551
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- Article
Textural Properties of Fat - Reduced Sucuk with Orange Fiber.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2016, v. 22, n. 3, p. 431, doi. 10.9775/kvfd.2015.14909
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- Article
Determination of Volatile Compounds of Sucuk with Different Orange Fiber and Fat Levels.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2015, v. 21, n. 2, p. 233, doi. 10.9775/kvfd.2014.12197
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- Article
Expression and distribution of GPR55 and GPR119 during the development of rat testis.
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- Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2023, v. 70, n. 4, p. 383, doi. 10.33988/auvfd.1121234
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- Article
Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages.
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- Journal of Food & Nutrition Research, 2022, v. 61, n. 1, p. 43
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- Article
The effect of barberry (Berberis vulgaris L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14501
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- Article
Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfpp.14455
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- Article
The proteolytic changes in two different types of pastırma during the production.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 8, p. N.PAG, doi. 10.1111/jfpp.14042
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- Article
Volatile compounds of pastırma under different curing processes.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 8, p. N.PAG, doi. 10.1111/jfpp.14040
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- Article
Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat‐treated sucuk.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 9, p. N.PAG, doi. 10.1111/jfpp.13752
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- Article
Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13065
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- Article
THE BEHAVIOR OF E. COLI O157:H7 IN SUCUK.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 6, p. 827, doi. 10.1111/j.1745-4549.2008.00362.x
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- Article
Fermente Et Ürünlerinde Fonksiyonel Starter Kültürler.
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- Academic Food Journal / Akademik GIDA, 2012, p. 97
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- Article
Citric acid production by a novel autochthonous Candida zeylanoides isolate: optimization of process parameters.
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- Biotechnology Letters, 2022, v. 44, n. 7, p. 803, doi. 10.1007/s10529-022-03260-z
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- Article
Total phenolic content, antibacterial and antiradical properties of bee bread from Turkey.
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- Veterinary Journal of Mehmet Akif Ersoy University, 2023, v. 8, n. 2, p. 125, doi. 10.24880/maeuvfd.1278378
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- Article
Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4392, doi. 10.1111/ijfs.15770
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- Article
Partial Replacement of NaCl by KCl, MgCl 2 and CaCl 2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties.
- Published in:
- Foods, 2023, v. 12, n. 19, p. 3525, doi. 10.3390/foods12193525
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- Article
Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma.
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- Foods, 2023, v. 12, n. 15, p. 2856, doi. 10.3390/foods12152856
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- Article
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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- Foods, 2023, v. 12, n. 15, p. 2834, doi. 10.3390/foods12152834
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- Article
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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- Foods, 2023, v. 12, n. 7, p. 1545, doi. 10.3390/foods12071545
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- Article
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 702, doi. 10.3390/foods12040702
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- Article