Mükerrem Kaya - Concepedia

Author

Mükerrem Kaya

Also Known As

Kaya, Mükerrem, MUKERREM KAYA, Meryem Seyda Kaya, Mukerrem Kaya, MÜKERREM KAYA, Mükerrem Kaya, Mükerrem KAYA, Mükerrem Kaya

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Atatürk University The Ohio State University Bayburt University

About

Mükerrem Kaya is an author at Atatürk University specializing in health sciences, microbiology, and meat science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	22	950
2	Medicine	6	6	494
3	Engineering	5	5	369
4	Education	2	2	106
5	Natural Sciences	1	1	52

Mükerrem Kaya

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets Sukriye Aras-Hisar, Olcay Hisar, Mükerrem Kaya International Journal of Food Microbiology Rainbow TroutEngineeringMicrobial ContaminationEnvironmental EngineeringMedicine	2004	284
The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball Fatih Öz, Mükerrem Kaya Food Control Food ChemistryHigh-fat MeatballBlack PepperInhibitory EffectPharmacology	2010	117
EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND TEMPERATURE ON THE SHELF LIFE OF SLICED PASTIRMA PRODUCED FROM FROZEN/THAWED MEAT Muhammet İrfan Aksu, Mükerrem Kaya, Herbert W. Ockerman Journal of Muscle Foods NutritionShelf LifeFood PackagingAbstract PastirmaFood Preservation	2005	86
The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef Nesimi Aktaş, Mükerrem Kaya European Food Research and Technology Animal PhysiologyMeat PackagingAnimal ScienceAnimal NutritionPhysiology	2001	83
Effect of starter culture on growth of Staphylococcus aureus in sucuk Güzin Kaban, Mükerrem Kaya Food Control Food MicrobiologyStaphylococcus AureusMicrobiologyStarter Culture	2005	78
HETEROCYCLIC AROMATIC AMINES IN MEAT Fatih Öz, Mükerrem Kaya Journal of Food Processing and Preservation Food ContaminantOrganic ChemistryChemistryHeterocycle ChemistryCooked Foods	2011	75
THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE Fatih Öz, Mükerrem Kaya Journal of Food Processing and Preservation Food ChemistryRed PepperBiochemistryMedicineFood Analysis	2011	63
The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product Muhammet İrfan Aksu, Mükerrem Kaya Meat Science Food ChemistryColour PropertiesBiochemistryCooked Meat ProductFood Analysis	2005	52
Determination of biogenic amines in sucuk Hüseyin Gençcelep, Güzin Kaban, Muhammet İrfan Aksu, Food Control Bioorganic ChemistryBiochemistryNatural SciencesAnalytical ChemistryBiogenic Amines	2007	52
Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage) Bilgehan Polatoğlu, Ayşe Vildan Beşe, Mükerrem Kaya, Food and Bioproducts Processing Food ChemistryThermodynamics PropertiesBiomanufacturingTurkish Dry-fermented SausageBiochemical Engineering	2010	49

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