Şeyma Şişik Oğraş

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 Geographic Region, Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil

Şeyma Şişik Oğraş, Güzin Kaban, Mükerrem Kaya · Journal of Oleo Science · 2016 · 25 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +13

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate

Ahmet Akköse, Şeyma Şişik Oğraş, Mükerrem Kaya et al. · Fermentation · 2023 · 18 citations · Full text

Nutrition, Food Fermentation, In Vitro Fermentation +15

Volatile compounds of olive oils from different geographic regions in Turkey

Şeyma Şişik Oğraş, Güzin Kaban, Mükerrem Kaya · International Journal of Food Properties · 2018 · 13 citations · Full text

Food Chemistry, Olive Oils, Volatile Compounds +13

Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

Şeyma Şişik Oğraş, Ahmet Akköse, Güzin Kaban et al. · International Journal of Food Properties · 2018 · 10 citations · Full text

Nutrition, Sheep Tail Fat, Food Analysis +17