| 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 | 185 | 2014 |
| 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 | 159 | 2015 |
| 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 | 53 | 2016 |
| 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), 1629-1636, 2020 | 35 | 2020 |
| 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 | 35 | 2019 |
| 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 | 34 | 2015 |
| Fonksiyonel gıda olarak yumurta: bileşenleri ve fonksiyonel özellikleri M Yüccer, R Temizkan, C Caner Akademik Gıda 10 (4), 70-76, 2012 | 22 | 2012 |
| 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 | 20 | 2021 |
| 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 | 19 | 2021 |
| 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 | 19 | 2020 |
| 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 | 17 | 2020 |
| Chitosan coatings and chitosan nanocomposite to enhancing storage stability of fresh egg during storage C Caner, B Medine Coşkun, M Yüceer Journal of Food Processing and Preservation, e16642, 2022 | 14 | 2022 |
| 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 | 14 | 2016 |
| Kolesterolü azaltılmış yumurta sarısı üretimi ve düşük kolesterollü mayonez üretiminde kullanımı M Yüceer Fen Bilimleri Enstitüsü, 2007 | 13 | 2007 |
| 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 | 12 | 2020 |
| 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 | 10 | 2021 |
| Yumurta ve Yumurta Ürünleri İşleme Teknolojisi ve Uygulamaları 2019: Sidas Medya Ltd M Yüceer Şti, 2019 | 10 | 2019 |
| Ultrasound; a No el and Innovative Pro essing Method for Egg and Egg Produ ts Preservation M Yüceer, C Caner Journal of Chemical Biology and Pharmaceutical Chemistry 1 (1), 04, 2018 | 7 | 2018 |
| Endüstriyel Yumurta Ürünlerinin Helal Gıda Açısından Üretim Şartlarının İncelenmesi ve Değerlendirilmesi - An Assessment and Review of the Halal Food Certification Process … M Yüceer, C Caner Journal of Halal Life Style 1 (1), 23-34, 2019 | 6 | 2019 |
| Sıvı Yumurtada Ultrases Tekniği Kullanımının Ürünün Bazı Fiziksel ve Fonksiyonel Özellikleri Üzerindeki Etkisi M Yüceer Gıda 43 (6), 1019-1029, 2018 | 6* | 2018 |
Cengiz CanerCanakkale Onsekiz Mart UniversityVerified email at comu.edu.tr
