| 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 |
| The effects of geographic region, cultivar and harvest year on fatty acid composition of olive oil ŞŞ Oğraş, G Kaban, M Kaya Journal of Oleo Science 65 (11), 889-895, 2016 | 30 | 2016 |
| Effects of corn oil and broccoli on instrumental texture and color properties of bologna-type sausage S Sisik, G Kaban, MM Karaoglu, M Kaya International Journal of Food Properties 15 (5), 1161-1169, 2012 | 25 | 2012 |
| Volatile compounds of olive oils from different geographic regions in Turkey Ş Şişik Oğraş, G Kaban, M Kaya International journal of food properties 21 (1), 1833-1843, 2018 | 12 | 2018 |
| Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations Ş Şişik Oğraş, A Akköse, G Kaban, M Kaya International journal of food properties 21 (1), 364-373, 2018 | 11 | 2018 |
| Microbiological, physicochemical and sensorial changes during the ripening of sucuk, a traditional Turkish dry-fermented sausage: Effects of autochthonous strains, sheep tail … A Akköse, ŞŞ Oğraş, M Kaya, G Kaban Fermentation 9 (6), 558, 2023 | 9 | 2023 |
| Textural properties of fat-reduced sucuk with orange fiber. B Yalınkılıç, ȘȘ Oğraș, G Kaban, MM Karaoğlu, M Kaya | 6 | 2016 |
| Comparative study of phenolic compounds in olive oils from differentgeographic regions ŞŞ Oğraş Turkish Journal of Agriculture and Forestry 46 (3), 318-326, 2022 | 3 | 2022 |
| Volatile compounds and fatty acid composition of crude and refined hazelnut oils ŞŞ Oğraş, G Kaban, M Kaya Atatürk Üniversitesi Ziraat Fakültesi Dergisi 49 (2), 104-110, 2018 | 2 | 2018 |
| The Effects of Atmospheric and Pressure Frying Processes on the Quality Characteristics of Meatballs ŞŞ Oğraş Yuzuncu Yıl University Journal of Agricultural Sciences 32 (1), 89-97, 2022 | | 2022 |
| The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils Ş Şişik Oğraş, H Kaplan European Journal of Lipid Science and Technology 124 (5), 2100023, 2022 | | 2022 |
| Atmosferik ve Basınçlı Kızartma İşlemlerinin Köftenin Kalite Özelliklerine Etkileri. ŞŞ OĞRAŞ Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) 32 (1), 2022 | | 2022 |
| The effects of frying method and oil type on the quality attributes of turkey nuggets and frying oils. ŞŞ Oğraş, H Kaplan | | 2022 |
| Morkaraman ve İvesi Erkek Kuzularında Bazı Et Kalite Özellikleri Üzerine Olgunlaştırma Süresi ve Irkın Etkisi D Türkyılmaz, ŞŞ Oğraş, Ü Dağdelen, M Yaprak, N Esenbuğa Journal of the Institute of Science and Technology 11 (4), 3292-3299, 2021 | | 2021 |
| The effect of aging time and breed on some meat quality traits in Morkaraman and Awassi ram lambs. D Türkyilmaz, ŞŞ Oğraş, Ü Dağdelen, M Yaprak, N Esenbuğa | | 2021 |
| AGRIFOR 2019 AB Uçak Siirt University, 2019 | | 2019 |
| Farkli Nitrit ve Sodyum Askorbat Seviyeleri Kullanılarak Üretilen Isıl Islem Görmüs Sucuklarda Nitrozamin Olusumuna Kızartma Isleminin Etkisi M ÇELİK, M KAYA, Ş ŞİŞİK OĞRAŞ, G KABAN | | 2018 |
| GIDA SANAYİNİN TEKNOLOJİK ANALİZİ ŞŞOB YALINKILIǹ | | |
Prof.Dr. Güzin KABANAtatürk University, Food EngineeringVerified email at atauni.edu.tr
