Selen Sallan

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

Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

Selen Sallan, Güzin Kaban, Mükerrem Kaya · Food Chemistry · 2019 · 39 citations

Food Chemistry, Cooking Level, Black Pepper +2

The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage

Selen Sallan, Güzin Kaban, Mükerrem Kaya · LWT · 2021 · 31 citations · Full text

Food Chemistry, Food Fermentation, Volatile Compounds +14

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

Güzin Kaban, Selen Sallan, Kübra Çinar Topçu et al. · International Journal of Food Science & Technology · 2022 · 26 citations

Food Processing Facilities, Turkish Dry, Lactic Acid Bacteria +20

The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite

Güzin Kaban, Zerrin Polat, Selen Sallan et al. · Journal of Food Science and Technology · 2021 · 22 citations · Full text

Residual Nitrite, Chemical Engineering, Volatile N-nitrosamines +3