Hüsnü Yusuf Gökalp

Fatty Acids of Neutral and Phospholipids, Rancidity Scores and TBA Values as Influenced by Packaging and Storage

Hüsnü Yusuf Gökalp, Herbert W. Ockerman, R. F. Plimpton et al. · Journal of Food Science · 1983 · 70 citations

Lipid Analysis, Nutrition, Food Packaging +20

Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples

Ahmet Hilmi Çon, Hüsnü Yusuf Gökalp · Meat Science · 2000 · 68 citations

Sucuk Samples, Bacteriocin-like Metabolites, Antimicrobial Susceptibility +6

Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat

Ömer Zorba, Hüsnü Yusuf Gökalp, Hasan Yetim et al. · Journal of Food Science · 1993 · 40 citations

Nutrition, Sheep Tail Fat, Oil Temperature +12

Antagonistic effect on Listeria monocytogenes and L. innocua of a bacteriocin-like metabolite produced by lactic acid bacteria isolated from sucuk

Ahmet Hilmi Çon, Hüsnü Yusuf Gökalp, Mükerrem Kaya · Meat Science · 2001 · 35 citations

Microbial Hazard, Food Fermentation, Microbial Contamination +7

Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions

Ömer Zorba, Hüsnü Yusuf Gökalp, Hasan Yetim et al. · Meat Science · 1993 · 30 citations

Food Colloid, Oil Temperature, K2hpo4 Nacl +3