Mükerrem Kaya

Effects of <i>Lactobacillus plantarum</i> and <i>Staphylococcus xylosus</i> on the Quality Characteristics of Dry Fermented Sausage “Sucuk”

Güzin Kaban, Mükerrem Kaya · Journal of Food Science · 2008 · 81 citations · Full text

Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

Hüseyin Gençcelep, Güzin Kaban, Mükerrem Kaya · Meat Science · 2007 · 67 citations

Nitrite Levels, Biosynthesis, Bioorganic Chemistry +6

Correlation between oral health-related quality of life (OHQoL) and oral disorders in a Turkish patient population

Fatma Çağlayan, Oğuzhan Altun, Özkan Miloğlu et al. · Medicina oral, patología oral y cirugía bucal · 2009 · 64 citations · Full text

Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking

Selen Sallan, Güzin Kaban, Şeyma Şişik Oğraş et al. · Meat Science · 2019 · 64 citations

Food Chemistry, Food Fermentation, Starter Culture +6

The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

Güzin Kaban, Mükerrem Kaya · Food Microbiology · 2011 · 60 citations

Food Chemistry, Nutrition, Food Analysis +10