Mükerrem KAYA
Mükerrem KAYA
Atatürk Üniversitesinde Gıda Mühendisliğinde Profesör
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Cited by
Cited by
Year
Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets
Ş Arashisar, O Hisar, M Kaya, T Yanik
International journal of food microbiology 97 (2), 209-214, 2004
3282004
Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin‐producing strain of Lactobacillus sake
U Schillinger, M Kaya, FK Lücke
Journal of Applied Bacteriology 70 (6), 473-478, 1991
3071991
The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball
F Oz, M Kaya
Food Control 22 (3-4), 596-600, 2011
1112011
Et ürünleri işleme mühendisliği
HY Gökalp, M Kaya, Ö Zorba
1081999
The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef
N Aktaş, M Kaya
European Food Research and Technology 213 (2), 88-94, 2001
1062001
Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage
Mİ Aksu, M Kaya
Food Control 15 (8), 591-595, 2004
1012004
The effect of organic acid marination on tenderness, cooking loss and bound water content of beef
N Aktaş, MI Aksu, M Kaya
Journal of Muscle Foods 14 (3), 181-194, 2003
862003
Effect of starter culture on growth of Staphylococcus aureus in sucuk
G Kaban, M Kaya
Food control 17 (10), 797-801, 2006
832006
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
812010
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
802007
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
802007
Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study
N Aktaş, M Kaya
Meat science 58 (4), 413-419, 2001
772001
The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product
Mİ Aksu, M Kaya
Meat science 71 (2), 277-283, 2005
702005
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
682009
Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat
MI Aksu, M KAYA, HW Ockerman
Journal of Muscle foods 16 (3), 192-206, 2005
682005
THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE
F Oz, M Kaya
Journal of Food Processing and Preservation 35 (6), 806-812, 2011
582011
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
562008
Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging
FS Wang, YN Jiang, CW Lin
Meat science 40 (1), 93-101, 1995
561995
Heterocyclic aromatic amines in meat
F Oz, M Kaya
Journal of food processing and preservation 35 (6), 739-753, 2011
532011
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
512012
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