Cemalettin Sarıçoban

Modelling the Effects of Processing Factors on the Changes in Colour Parameters of Cooked Meatballs Using Response Surface Methodology

Cemalettin Sarıçoban, Mustafa Tahsin Yılmaz · 2010 · 87 citations

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

Cemalettin Sarıçoban, Mustafa Tahsin Yılmaz, Mustafa Karakaya · Meat Science · 2009 · 70 citations

Food Chemistry, Health Sciences, Food Analysis +8

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

Cemalettin Sarıçoban, Berna Özalp, Mustafa Tahsin Yılmaz et al. · Meat Science · 2008 · 69 citations

Food Chemistry, Food Analysis, Meat Emulsion Systems +8

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Özgül Özer, Cemalettin Sarıçoban · Czech Journal of Food Sciences · 2010 · 56 citations · Full text

Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey

Mehmet Akbulut, Cemalettin Sarıçoban, Mehmet Musa Özcan · Food and Bioprocess Technology · 2011 · 43 citations

Food Analysis, Rheological Behavior, Food Engineering +5