Prof. Dr. Mükerrem KAYA
Atatürk Üniversitesi
H-index: 39
Asia-Turkey
Top articles of Prof. Dr. Mükerrem KAYA
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Genotypic diversity and antagonistic activities of enterococci isolated from pastırma | Journal of Food Science and Technology | Özlem Ertekin Güzin Kaban Mükerrem Kaya | 2023/11/27 |
The effects of sheep tail fat, fat level, and cooking time on the formation of Nε-(carboxymethyl) lysine and volatile compounds in beef meatballs | Foods | Kübra Öztürk Zeynep Feyza Yılmaz Oral Mükerrem Kaya Güzin Kaban | 2023/7/26 |
Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages | Cogent Food & Agriculture | Parinaz Bahrami Gül Kotan Yilmaz Ahmet Akköse Mükerrem Kaya Güzin Kaban | 2023/12/31 |
A review on the role of lactic acid bacteria in the formation and reduction of volatile nitrosamines in fermented sausages | Selen Sallan Zeynep Feyza Yılmaz Oral Mükerrem Kaya | 2023/2/6 | |
Microbiological, physicochemical and sensorial changes during the ripening of sucuk, a traditional Turkish dry-fermented sausage: Effects of autochthonous strains, sheep tail … | Fermentation | Ahmet Akköse Şeyma Şişik Oğraş Mükerrem Kaya Güzin Kaban | 2023/6/12 |
Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial | Journal of Aquatic Food Product Technology | Rahimeh Jaberi Seyda Tacer-Tanas Ilkkagan Akgul Fatih Korkmaz Guzin Kaban | 2023/11/26 |
Volatile nitrosamines in a dry fermented sausage" sucuk": Occurrence and effect of cooking on their formation | Journal of Food Composition and Analysis | Muhammed Furkan Kızılkaya Zeynep Feyza Yılmaz Oral Selen Sallan Güzin Kaban Mükerrem Kaya | 2023/6/1 |
Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) | Food Science and Human Wellness | Barış Yalınkılıç Güzin Kaban Mükerrem Kaya | 2023/1/1 |
The Effect of a Chitosan/TiO2-Nanoparticle/Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss) | Food Science of Animal Resources | Pınar Kizilkaya Mükerrem Kaya | 2023/11 |
Effect of black garlic on microbiological properties, lipid oxidation, residual nitrite, nitrosamine formation and sensory characteristics in a semi-dry fermented sausage | Foods | Begüm Akansel Zeynep Feyza Yılmaz Oral Selen Sallan Güzin Kaban Mükerrem Kaya | 2023/4/6 |
Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological … | Foods | Derya Şimşek Zeynep Feyza Yılmaz Oral Rahimeh Jaberi Mükerrem Kaya Güzin Kaban | 2023/9/22 |
Post-Leaching of Silver from a Non-Sulfide Lead–Zinc Ore Flotation Tailing Leach Residue in a Copper–Ammonium Thiosulfate Solution: A Fuzzy Logic Prediction | Journal of Mining Science | S Hussaini AM Tita S Kursunoglu N Kursunoglu SONER Top | 2023/4 |
Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma | Foods | Kübra Fettahoğlu Mükerrem Kaya Güzin Kaban | 2023/7/27 |
Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages. | Journal of Food & Nutrition Research | GÜZIN KABAN Fazilet Bayraktar Rahimeh Jaberi KÜBRA FETTAHOGLU MÜKERREM KAYA | 2022/1/1 |
Citric acid production by a novel autochthonous Candida zeylanoides isolate: optimization of process parameters | Biotechnology Letters | Bilge Sayın Börekçi Mükerrem Kaya Yekta Göksungur Güzin Kaban | 2022/7 |
The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage | Lwt | Selen Sallan Güzin Kaban Mükerrem Kaya | 2022/1/1 |
The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite | Journal of Food Science and Technology | Güzin Kaban Zerrin Polat Selen Sallan Mükerrem Kaya | 2022/5 |
Pastırma | Mükerrem Kaya Zeynep Feyza Yılmaz Oral Güzin Kaban | 2022/4/7 | |
Citric Acid Production by Yarrowia lipolytica NRRL Y-1094: Optimization of pH, Fermentation Time and Glucose Concentration Using Response Surface Methodology | Fermentation | Bilge Sayın Börekçi Mükerrem Kaya Güzin Kaban | 2022/12/12 |
Sucuk | Güzin Kaban Zeynep Feyza Yılmaz Oral Mükerrem Kaya | 2022/4/7 |
