Published journal articles indexed by SCI, SSCI, and AHCI
Articles Published in Other Journals
Effects of Autochthonous Starter Cultures on the Behavior of Staphylococcus aureus during the Production of a Semi-Dry Fermented Sausage
SELCUK JOURNAL OF AGRICULTURE AND FOOD SCIENCES
, vol.38, no.3, pp.486-494, 2024 (Peer-Reviewed Journal)
Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)
TURKISH JOURNAL OF AGRICULTURE: FOOD SCIENCE AND TECHNOLOGY
, vol.11, no.10, pp.1855-1861, 2023 (Peer-Reviewed Journal)
Volatile Compounds of Kavurma Produced with Different Salt and Fat Levels
Food Science and Engineering Research
, vol.2, no.1, pp.18-22, 2023 (Peer-Reviewed Journal)
Refereed Congress / Symposium Publications in Proceedings
Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk
2 nd International Congress on Food Researches, Turkey, 16 October 2023, pp.498-501
EFFECT OF CELERY POWDER ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN HEAT- TREATED SUCUK
5TH INTERNATIONAL "ARTEMIS" CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, İzmir, Turkey, 1 - 03 October 2023, pp.22-31
EVALUATION OF FRANKFURTER TYPE SAUSAGES OF DIFFERENT COMPANIES IN TERMS OF PRODUCT PROPERTIES
4TH INTERNATIONAL AZERBAIJAN CONGRESS ON LIFE, ENGINEERING, AND APPLIED SCIENCES, Baku, Azerbaijan, 15 - 18 September 2023, pp.80-87
Assessment of the Effects of Starter Cultures on the Safety of Sucuk
10th International Scientific Research Congress, Science and Engineering, 10 - 11 April 2021, pp.1-8
Salt (NaCl) reduction in sucuk, heat-treated sucuk and pastırma
International Symposium of Scientific Research and Innovative Studies, Balıkesir, Turkey, 22 February - 25 April 2021, pp.1-9
Textural Characteristics of Heat Treated Sucuk Produced by Using Different Salt Mixtures
International Congress on Engineering and Life Science, Kastamonu, Turkey, 26 - 29 April 2018, pp.711
Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk
3rd International Symposium on Fermented Meat, France, 27 - 29 September 2017
L sakei nin Isıl İşlem Görmüş Sucuğun Mikrobiyolojik ve Fizikokimyasal Özelliklerine Etkisi
TÜRKİYE 12. GIDA KONGRESİ, Turkey, 5 - 07 October 2016
Effects of Lactobacillus sakei S15 and Staphylococcus GM92 on volatile compounds and sensory characteristics of heat treated sucuk
Conference on Food Microbiology, 8 - 10 August 2016
ISIL İŞLEM GÖRMÜŞ SUCUK VE BAKTERİYOSİNOJENİK LAKTİK ASİT BAKTERİLERİ
2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.257
Aroma Formation By Mold Starter Cultures In Fermented Sausages
2 nd International Congress on Food Technology, 5 - 07 November 2014
Books & Book Chapters
Sucuk
in: Production of Traditional Mediterranean Meat Products, Jose Manuel Lorenzo,Ruben Dominguez,Mirian Pateiro,Paulo E.S. Munekata, Editor, Springer Nature, pp.133-142, 2022