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Identification of meat species by TaqMan-based real-time PCR assay

Meat science, 2009-08, Vol.82 (4), p.444-449

2009

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PCR assay for the identification of animal species in cooked sausages

Meat science, 2007-12, Vol.77 (4), p.649-653

2007

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Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk

International journal of food microbiology, 2012-02, Vol.153 (3), p.428-435

2012

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Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting

Chemistry of natural compounds, 2012, Vol.47 (6), p.876-879

2012

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Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota: application of principal component analysis for the characterisation

Quality assurance and safety of crops & food, 2014-06, Vol.6 (2), p.237-247

2014

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Mineral contents and nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties

Quality assurance and safety of crops & food, 2014-03, Vol.6 (1), p.89-93

2014

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A study on quality criteria of commercial stuffed pasta (manti), as traditional food

International food research journal, 2015-01, Vol.22 (5), p.2018

2015

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Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

Meat science, 2004, Vol.66 (1), p.165-170

2004

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Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

Meat science, 2004-08, Vol.67 (4), p.669-674

2004

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Using fluid whey in comminuted meat products : effects on technological, chemical and sensory properties of frankfurter-type sausages

Food research international, 2001, Vol.34 (2-3), p.97-101

2001

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The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma

Meat science, 2006-02, Vol.72 (2), p.206-210

2006

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Effects of different levels of salt and phosphate on some emulsion attributes of the common carp ( Cyprinus carpio L., 1758)

Food hydrocolloids, 2006, Vol.20 (6), p.825-830

2006

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Effect of collection time on biological activity of Clary sage (Salvia sclarea)

Journal of applied botany and food quality, 2012-12, Vol.83 (1)

2012

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Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients

Meat science, 2006-10, Vol.74 (2), p.354-358

2006

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Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market

Food control, 2003-10, Vol.14 (7), p.469-474

2003

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Effects of blade tenderization on some quality characteristics of the muscles of mature ewes

European food research & technology, 1999-01, Vol.209 (3-4), p.197-200

1999

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The effects of egg white, tumbling and storage time on proximate composition and protein fractions of restructured fish product

Journal of aquatic food product technology, 1995, Vol.4 (1), p.65-78

1995

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Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat

Journal of food science, 1993-05, Vol.58 (3), p.492-496

1993

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Fate of Escherichia coli and E. Coli O157:H7 in apple juice treated with propolis extract

Annals of microbiology, 2007, Vol.57 (3), p.345-348

2007

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Antioxidative, antiradical, and antimicrobial activities of extracts from Antep Pistachio hulls

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2010-05, Vol.5 (2), p.163-167

2010

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Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen Turkish style meat emulsions

Meat science, 1993, Vol.34 (2), p.145-161

1993

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Inhibition of papain in meat by potato protein or ascorbic acid

Journal of food science, 1993-11, Vol.58 (6), p.1265-1268

1993

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Bacteriological evaluations of tumbled catfish with egg white

Food microbiology, 1996-10, Vol.13 (5), p.365-368

1996

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Comparison of fatty acid profiles of different tissues of mature trout (Salmo trutta labrax, Pallas, 1811) caught from Kazandere Creek in the Çoruh Region, Erzurum, Turkey

Turkish journal of veterinary & animal sciences, 2003, Vol.27 (2), p.311-316

2003

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Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour

Meat science, 1992, Vol.31 (1), p.43-56

1992

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Identification of meat species by TaqMan-based real-time PCR assay

PCR assay for the identification of animal species in cooked sausages

Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk

Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting

Rheological and some physicochemical properties of probiotic boza beverage fermented with Lactobacillus casei Shirota: application of principal component analysis for the characterisation

Mineral contents and nutritive values of the pomaces of commercial Turkish grape (Vitis vinifera L.) varieties

A study on quality criteria of commercial stuffed pasta (manti), as traditional food

Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

Using fluid whey in comminuted meat products : effects on technological, chemical and sensory properties of frankfurter-type sausages

The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the Kavurma

Effects of different levels of salt and phosphate on some emulsion attributes of the common carp ( Cyprinus carpio L., 1758)

Effect of collection time on biological activity of Clary sage (Salvia sclarea)

Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients

Chemical composition and microbiological quality of the doner kebabs sold in Tekirdag market

Effects of blade tenderization on some quality characteristics of the muscles of mature ewes

The effects of egg white, tumbling and storage time on proximate composition and protein fractions of restructured fish product

Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat

Fate of Escherichia coli and E. Coli O157:H7 in apple juice treated with propolis extract

Antioxidative, antiradical, and antimicrobial activities of extracts from Antep Pistachio hulls

Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen Turkish style meat emulsions

Inhibition of papain in meat by potato protein or ascorbic acid

Bacteriological evaluations of tumbled catfish with egg white

Comparison of fatty acid profiles of different tissues of mature trout (Salmo trutta labrax, Pallas, 1811) caught from Kazandere Creek in the Çoruh Region, Erzurum, Turkey

Physical, chemical and organoleptic characteristics of Turkish style frankfurters made with an emulsion containing Turkish soy flour

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