| Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production Ü Armutcu, FY Hazar, ZF Yılmaz Oral, G Kaban, M Kaya Journal of food processing and preservation 44 (6), e14455, 2020 | 16 | 2020 |
| The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma FY Hazar, G Kaban, M Kaya Journal of food science and technology 54, 3892-3898, 2017 | 15 | 2017 |
| Pastırma üretiminde biyojen amin oluşumu ve bazı kalitatif özellikler üzerine farklı proses şartlarının etkileri FY Hazar Fen Bilimleri Enstitüsü, 2014 | 9 | 2014 |
| Microbiological properties and volatile compounds of salted-dried goose G Kaban, P Kızılkaya, BS Börekçi, FY Hazar, E Kabil, M Kaya Poultry science 99 (4), 2293-2299, 2020 | 8 | 2020 |
| Volatile compounds of pastırma under different curing processes FY Hazar, G Kaban, M Kaya Journal of food processing and preservation 43 (8), e14040, 2019 | 3 | 2019 |
| The use of Lactobacillus plantarum as starter culture in heat-treated sucuk FY Hazar, ZF Yilmaz, K Fettahoglu, G Kaban Journal of Biotechnology, S72, 2016 | 2 | 2016 |
| The effects of transglutaminase on the qualitative properties of different pastırma types FY Hazar, G Kaban, M Kaya LWT 145, 111289, 2021 | 1 | 2021 |
| Textural Properties of Pastırma Types with Transglutaminase FY Hazar, G Kaban, M Kaya 1 st International/11 th National Food Engineering Congress, 92, 2019 | | 2019 |
| Heat-treated sucuk with Pediococcus acidilactici S147: the effect of core temperature. FY Hazar, U Armutcu, ZF Yilmaz, G Kaban, M Kaya | | 2018 |
