Betül Arslan

Contribution of surface application of chitosan–thyme and chitosan–rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage

Eda Demirok Soncu, Betül Arslan, Seren Küçükkaya et al. · Meat Science · 2020 · 47 citations

Food Chemistry, Chitosan–rosemary Essential Oils, Volatile Composition +9

Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

Betül Arslan, Ayla Soyer · Meat Science · 2018 · 42 citations

Food Fermentation, Food Microbiology, Surface Fungus Inhibitor +5

Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

Eda Demirok Soncu, Betül Arslan, Duygu Ertürk et al. · LWT · 2018 · 38 citations

Biomanufacturing, Food Fermentation, Food Analysis +8

Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Seren Küçükkaya, Betül Arslan, Eda Demirok Soncu et al. · Journal of Food Science · 2020 · 11 citations