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Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

Journal of food science, 2008-10, Vol.73 (8), p.M385-M388

2008

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Microbiological properties and volatile compounds of salted-dried goose

Poultry science, 2020-04, Vol.99 (4), p.2293-2299

2020

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Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage "Sucuk"

Journal of food science, 2009-01, Vol.74 (1), p.S58-S63

2009

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Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert

International food research journal, 2023-02, Vol.30 (1), p.229-239

2023

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Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

Food science & technology, 2010-11, Vol.43 (9), p.1345-1350

2010

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Pharmacokinetic disposition of enrofloxacin in brown trout (Salmo trutta fario) after oral and intravenous administrations

Aquaculture, 2009-10, Vol.295 (1-2), p.142-144

2009

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Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

Food chemistry, 2007, Vol.104 (1), p.67-72

2007

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LO04: Decreasing emergency department length of stay for patients with acute atrial fibrillation and flutter: a cluster-randomized trial

Canadian journal of emergency medicine, 2020-05, Vol.22 (S1), p.S7-S8

2020

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Gastroschisis: A sixteen-year review

Journal of pediatric surgery, 2003-05, Vol.38 (5), p.771-774

2003

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The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)

Quality assurance and safety of crops & food, 2016-01, Vol.8 (4), p.493-500

2016

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Hand-assisted laparoscopic splenectomy in the setting of splenomegaly

Surgical endoscopy, 2004-09, Vol.18 (9), p.1340-1343

2004

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

Journal of food and nutrition research, 2022-01, Vol.61 (1), p.43

2022

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CAN PATIENTS PRESENTING TO THE ED WITH CHEST PAIN WHO HAVE INTERMEDIATE-RISK HEART SCORES BE MANAGED AS OUTPATIENTS? A RETROSPECTIVE REVIEW OF TWO RAPID ACCESS CHEST PAIN CLINICS

Canadian journal of cardiology, 2021-10, Vol.37 (10), p.S17-S18

2021

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Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

Meat science, 2007-11, Vol.77 (3), p.424-430

2007

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Effect of starter culture on growth of Staphylococcus aureus in sucuk

Food control, 2006-10, Vol.17 (10), p.797-801

2006

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EFFECT OF URTICA DIOICA L. ON THE GROWTH OF STAPHYLOCOCCUS AUREUS IN TRADITIONAL DRY FERMENTED SAUSAGE ("SUCUK")

Journal of muscle foods, 2008-10, Vol.19 (4), p.399-409

2008

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Effects of Lactobadllus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk

Journal of food science, 2009, Vol.74 (1)

2009

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Use of a laparoscopic hand-assist device for accessory splenectomy

Surgical endoscopy, 2004-06, Vol.18 (6), p.1001-1001

2004

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Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels

Journal of animal and veterinary advances : JAVA, 2010-01, Vol.9 (10), p.1436-1440

2010

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Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish

Journal of animal and veterinary advances : JAVA, 2010-08, Vol.9 (8), p.1259-1264

2010

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Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses

Veteriner fakultesi dergisi, 2013, Vol.19 (1), p.89-95

2013

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Textural properties of fat - reduced sucuk with orange fiber

Veteriner fakultesi dergisi, 2016-05, Vol.22 (3), p.431-435

2016

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Determination of volatile compounds of sucuk with different orange fiber and fat levels

Veteriner fakultesi dergisi, 2015-03, Vol.21 (2), p.233-239

2015

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Changes of volatile compounds of herby cheese during the storage period

Veteriner fakultesi dergisi, 2013-05, Vol.19 (3), p.535-540

2013

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Experimental and Theoretical Study of the Surface Tension in Liquid Ag–Cu–Sn Alloys

Monatshefte für Chemie, 2005-11, Vol.136 (11), p.1823-1828

2005

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Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk)

Microbiological properties and volatile compounds of salted-dried goose

Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage "Sucuk"

Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert

Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

Pharmacokinetic disposition of enrofloxacin in brown trout (Salmo trutta fario) after oral and intravenous administrations

Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

LO04: Decreasing emergency department length of stay for patients with acute atrial fibrillation and flutter: a cluster-randomized trial

Gastroschisis: A sixteen-year review

The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)

Hand-assisted laparoscopic splenectomy in the setting of splenomegaly

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

CAN PATIENTS PRESENTING TO THE ED WITH CHEST PAIN WHO HAVE INTERMEDIATE-RISK HEART SCORES BE MANAGED AS OUTPATIENTS? A RETROSPECTIVE REVIEW OF TWO RAPID ACCESS CHEST PAIN CLINICS

Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

Effect of starter culture on growth of Staphylococcus aureus in sucuk

EFFECT OF URTICA DIOICA L. ON THE GROWTH OF STAPHYLOCOCCUS AUREUS IN TRADITIONAL DRY FERMENTED SAUSAGE ("SUCUK")

Effects of Lactobadllus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk

Use of a laparoscopic hand-assist device for accessory splenectomy

Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels

Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish

Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses

Textural properties of fat - reduced sucuk with orange fiber

Determination of volatile compounds of sucuk with different orange fiber and fat levels

Changes of volatile compounds of herby cheese during the storage period

Experimental and Theoretical Study of the Surface Tension in Liquid Ag–Cu–Sn Alloys

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