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Muhammed Yüceer
Muhammed Yüceer
Verified email at comu.edu.tr - Homepage
Title
Cited by
Cited by
Year
Antimicrobial lysozyme–chitosan coatings affect functional properties and shelf life of chicken eggs during storage
M Yuceer, C Caner
Journal of the Science of Food and Agriculture 94 (1), 153-162, 2014
1222014
Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage
C CANER, M YÜCEER
Poultry Science 94 (7), 2880-2891, 2015
912015
The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell …
M Yüceer, C Caner
International Journal of Food Science & Technology 55 (4), 1929-1936, 2020
322020
The Effects of Ozone, Ultrasound, and Coating with Shellac and Lysozyme‐Chitosan on Fresh Egg during Storage at Ambient Temperature. Part 1: Interior Quality Changes
M Yuceer, C Caner
International Journal of Food Science & Technology 55 (1), 259-266, 2019
322019
Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage
M Yüceer, MS Aday, C Caner
Journal of the Science of Food and Agriculture 96 (8), 2755-2763, 2016
302016
Maintaining functional properties of shell eggs by ultrasound treatment
C Caner, M Yuceer
Journal of the Science of Food and Agriculture 95 (14), 2880-2891, 2015
242015
Fonksiyonel gıda olarak yumurta: bileşenleri ve fonksiyonel özellikleri
M Yüccer, R Temizkan, C Caner
Akademik Gıda 10 (4), 70-76, 2012
162012
Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white
M Yüceer, H Asik
Journal of Food Processing and Preservation 44 (9), e14667, 2020
132020
Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme
M Yuceer
Journal of Food Processing and Preservation 44 (6), e14450, 2020
132020
Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
M Yüceer, H İlyasoğlu, B Özçelik
Journal of Applied Poultry Research 25 (4), 518-527, 2016
102016
Kolesterolü Azaltılmış Yumurta Sarısı Üretimi Ve Düşük Kolesterollü Mayonez Üretminde Kullanımı
M Yüceer
Fen Bilimleri Enstitüsü, 2007
102007
Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen
M Yüceer
European Food Research and Technology 246 (9), 1847-1856, 2020
82020
The Impact of Coatings and Novel Processing Techniques on Functionality of Table Eggs during Extended Storage Period at Ambient Temperature
M Yuceer, C Caner
Journal of Food Processing and Preservation 53 (3), e15261, 2021
72021
SIVI YUMURTADA ULTRASES TEKNİĞİ KULLANIMININ ÜRÜNÜN BAZI FİZİKSEL VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ
M Yüceer
Gıda 43 (6), 1019-1029, 2018
72018
Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen
M Yüceer, C Caner
Journal of Food Science and Technology, 2021
62021
Yumurta ve Yumurta Ürünleri İşleme Teknolojisi ve Uygulamaları 2019: Sidas Medya Ltd
M Yüceer
Şti, 0
6
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage
M Yüceer, C Caner
International Journal of Gastronomy and Food Science 25, 100409, 2021
52021
Rheological Characterization of Protease Treated Liquid Egg White
M Yüceer, C Caner
The International Symposium on Food Rheology and Texture, 2018
52018
Ultrasound; a novel and innovative processing method for egg and egg products preservation
M Yüceer, C Caner
J. Chem. Biol. Pharm. Chem 1 (1), 1-3, 2018
52018
Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage
M Yuceer, C Caner
International Journal of Gastronomy and Food Science 25, 2021
32021
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