150 related articles for article (PubMed ID: 37048366)
1. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage.
Akansel B; Yılmaz Oral ZF; Sallan S; Kaban G; Kaya M
Foods; 2023 Apr; 12(7):. PubMed ID: 37048366
[TBL] [Abstract][Full Text] [Related]
2. The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, a
Kaban G; Polat Z; Sallan S; Kaya M
J Food Sci Technol; 2022 May; 59(5):1748-1755. PubMed ID: 35531422
[TBL] [Abstract][Full Text] [Related]
3. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
Sallan S; Kaban G; Şişik Oğraş Ş; Çelik M; Kaya M
Meat Sci; 2020 Jan; 159():107917. PubMed ID: 31494521
[TBL] [Abstract][Full Text] [Related]
4. Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level.
Sallan S; Kaban G; Kaya M
Food Chem; 2019 Aug; 288():341-346. PubMed ID: 30902302
[TBL] [Abstract][Full Text] [Related]
5. The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
Yılmaz Oral ZF; Kaban G
Foods; 2023 Oct; 12(20):. PubMed ID: 37893769
[TBL] [Abstract][Full Text] [Related]
6. Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.
Augustyńska-Prejsnar A; Kačániová M; Ormian M; Topczewska J; Sokołowicz Z; Hanus P
Foods; 2023 Dec; 13(1):. PubMed ID: 38201098
[TBL] [Abstract][Full Text] [Related]
7. The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk.
Anlar P; Kaban G
Food Sci Nutr; 2024 Jun; 12(6):4076-4085. PubMed ID: 38873445
[TBL] [Abstract][Full Text] [Related]
8. The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.
Bedrníček J; Laknerová I; Lorenc F; Moraes PP; Jarošová M; Samková E; Tříska J; Vrchotová N; Kadlec J; Smetana P
Foods; 2021 Nov; 10(11):. PubMed ID: 34828984
[TBL] [Abstract][Full Text] [Related]
9. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
Yalinkiliç B; Kaban G; Kaya M
Food Microbiol; 2012 Apr; 29(2):255-9. PubMed ID: 22202881
[TBL] [Abstract][Full Text] [Related]
10. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast.
Barido FH; Jang A; Pak JI; Kim YJ; Lee SK
Poult Sci; 2022 Apr; 101(4):101723. PubMed ID: 35172234
[TBL] [Abstract][Full Text] [Related]
11. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
De Mey E; De Klerck K; De Maere H; Dewulf L; Derdelinckx G; Peeters MC; Fraeye I; Vander Heyden Y; Paelinck H
Meat Sci; 2014 Feb; 96(2 Pt A):821-8. PubMed ID: 24200576
[TBL] [Abstract][Full Text] [Related]
12. Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber.
Fernández-López J; Sendra E; Sayas-Barberá E; Navarro C; Pérez-Alvarez JA
Meat Sci; 2008 Oct; 80(2):410-7. PubMed ID: 22063347
[TBL] [Abstract][Full Text] [Related]
13. Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.
Herrmann SS; Granby K; Duedahl-Olesen L
Food Chem; 2015 May; 174():516-26. PubMed ID: 25529714
[TBL] [Abstract][Full Text] [Related]
14. Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage.
Ameer A; Seleshe S; Kang SN
Prev Nutr Food Sci; 2022 Sep; 27(3):323-334. PubMed ID: 36313059
[TBL] [Abstract][Full Text] [Related]
15. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative.
Sucu C; Turp GY
Meat Sci; 2018 Jun; 140():158-166. PubMed ID: 29551571
[TBL] [Abstract][Full Text] [Related]
16. Partial Replacement of NaCl by KCl, MgCl
Şimşek D; Yılmaz Oral ZF; Jaberi R; Kaya M; Kaban G
Foods; 2023 Sep; 12(19):. PubMed ID: 37835178
[TBL] [Abstract][Full Text] [Related]
17. N-nitrosamines and residual nitrite in cured meats from the Dutch market.
Ellen G; Egmond E; Sahertian ET
Z Lebensm Unters Forsch; 1986 Jan; 182(1):14-8. PubMed ID: 3953157
[TBL] [Abstract][Full Text] [Related]
18. The competitive effect of different chlorination disinfection methods and additional inorganic nitrogen on nitrosamine formation from aromatic and heterocyclic amine-containing pharmaceuticals.
Chen WH; Wang YH; Hsu TH
Chemosphere; 2021 Mar; 267():128922. PubMed ID: 33190909
[TBL] [Abstract][Full Text] [Related]
19. Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage.
Gonulalan Z; Yetim H; Kose A
Meat Sci; 2004 Aug; 67(4):669-74. PubMed ID: 22061816
[TBL] [Abstract][Full Text] [Related]
20. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk".
Kaban G; Kaya M
J Food Sci; 2009; 74(1):S58-63. PubMed ID: 19200122
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
