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Prof. Dr. Mükerrem KAYA
Prof. Dr. Mükerrem KAYA
Ataturk University Food Engineering Faculty
Verified email at atauni.edu.tr - Homepage
Title
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
4222004
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
3451991
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
1342011
Et ürünleri işleme mühendisliği
HY Gökalp, M Kaya, Ö Zorba
1331999
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
1192001
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
1102003
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
1082004
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
1012010
Effect of starter culture on growth of Staphylococcus aureus in sucuk
G Kaban, M Kaya
Food control 17 (10), 797-801, 2006
982006
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
972007
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
942005
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
902007
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
872009
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
832001
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
802008
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
752005
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
742012
Heterocyclic aromatic amines in meat
F Oz, M Kaya
Journal of food processing and preservation 35 (6), 739-753, 2011
682011
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
682011
Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage)
B Polatoğlu, AV Beşe, M Kaya, N Aktaş
Food and Bioproducts Processing 89 (4), 449-456, 2011
652011
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