| Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing G Kaban Meat Science 82 (1), 17-23, 2009 | 154 | 2009 |
| Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method F Oz, G Kaban, M Kaya LWT-Food Science and Technology 43 (9), 1345-1350, 2010 | 127 | 2010 |
| Sucuk and pastırma: Microbiological changes and formation of volatile compounds G Kaban Meat science 95 (4), 912-918, 2013 | 125 | 2013 |
| Effect of starter culture on growth of Staphylococcus aureus in sucuk G Kaban, M Kaya Food control 17 (10), 797-801, 2006 | 121 | 2006 |
| Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk H Gençcelep, G Kaban, M Kaya Meat Science 77 (3), 424-430, 2007 | 120 | 2007 |
| Identification of lactic acid bacteria and Gram‐positive catalase‐positive cocci isolated from naturally fermented sausage (sucuk) G Kaban, M Kaya Journal of food science 73 (8), M385-M388, 2008 | 118 | 2008 |
| Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk” G Kaban, M Kaya Journal of Food Science 74 (1), S58-S63, 2009 | 117 | 2009 |
| Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout F Oz, G Kaban, M Kaya Food Chemistry 104 (1), 67-72, 2007 | 98 | 2007 |
| The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk B Yalınkılıç, G Kaban, M Kaya Food microbiology 29 (2), 255-259, 2012 | 86 | 2012 |
| Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum G Alak, H SA, O Hisar, G Kaban, M Kaya Kafkas Üniversitesi Veteriner Fakültesi Dergisi 16 (1), 2010 | 81 | 2010 |
| Determination of biogenic amines in sucuk H Gençcelep, G Kaban, MI Aksu, F Öz, M Kaya Food Control 19 (9), 868-872, 2008 | 66 | 2008 |
| Pharmacokinetic disposition of enrofloxacin in brown trout (Salmo trutta fario) after oral and intravenous administrations F KOc, K Uney, M Atamanalp, I Tumer, G Kaban Aquaculture 295 (1-2), 142-144, 2009 | 58 | 2009 |
| Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking S Sallan, G Kaban, ŞŞ Oğraş, M Çelik, M Kaya Meat science 159, 107917, 2020 | 53 | 2020 |
| Volatile compounds of traditional Turkish dry fermented sausage (sucuk) G Kaban International Journal of Food Properties 13 (3), 525-534, 2010 | 48 | 2010 |
| Fermente et ürünleri M Kaya, M Kaban Gıda Biyoteknolojisi, 157-195, 2010 | 47 | 2010 |
| Isolation and identification of lactic acid bacteria from pastırma E Öz, G Kaban, Ö Barış, M Kaya Food Control 77, 158-162, 2017 | 44 | 2017 |
| Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level S Sallan, G Kaban, M Kaya Food chemistry 288, 341-346, 2019 | 41 | 2019 |
| Heterocyclic aromatic amine contents of beef and lamb chops cooked by different methods to varying levels F ÖZ, G KABAN, M KAYA Journal of Animal and Veterinary Advances 9 (10), 2010 | 40 | 2010 |
| Geleneksel olarak üretilen sucuklardan laktik asit bakterileri ile katalaz pozitif kokların izolasyonu-identifikasyonu, üretimde kullanılabilme imkanları ve uçucu bileşikler … G Kaban | 35 | 2007 |
| Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels A Akköse, N Ünal, B Yalınkılıç, G Kaban, M Kaya Asian-Australasian journal of animal sciences 30 (8), 1168, 2017 | 32 | 2017 |
Prof. Dr. Mükerrem KAYAAtaturk University Food Engineering FacultyVerified email at atauni.edu.tr
