| Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology C Saricoban, MT Yilmaz World Applied Sciences Journal 9 (1), 14-22, 2010 | 173 | 2010 |
| Characteristics of meat emulsion systems as influenced by different levels of lemon albedo C Sarıçoban, B Özalp, MT Yılmaz, G Özen, M Karakaya, M Akbulut Meat science 80 (3), 599-606, 2008 | 98 | 2008 |
| Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties C Sarıçoban, MT Yılmaz, M Karakaya Meat Science 83 (4), 610-619, 2009 | 97 | 2009 |
| The effects of butylated hydroxyanisole, ascorbic acid, and alpha-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage Ö Özer, C Sarıçoban Czech Academy Agricultural Sciences, 2010 | 73 | 2010 |
| Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey M Akbulut, C Saricoban, MM Ozcan Food and Bioprocess Technology 5, 1832-1839, 2012 | 56 | 2012 |
| Gıda endüstrisinde enkapsülasyon uygulamaları S Gökmen, R Palamutoğlu, C Sarıçoban Gıda Teknolojileri Elektronik Dergisi 7 (1), 36-50, 2012 | 55 | 2012 |
| The effect of various types of poultry pre-and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss M Karakaya, C Saricoban, MT Yilmaz European Food Research and Technology 220, 283-286, 2005 | 48 | 2005 |
| Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties A Dundar, C Sarıçoban, MT Yılmaz Meat Science 91 (3), 325-333, 2012 | 44 | 2012 |
| Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties C Sarıçoban, MT Yilmaz Poultry science 93 (2), 456-463, 2014 | 35 | 2014 |
| The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef C Sarıçoban, MT Yılmaz, M Karakaya, SS Tiske Meat science 84 (1), 186-195, 2010 | 35 | 2010 |
| Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat K Unal, E Alagöz, İ Çelik, C Sarıçoban British poultry science 63 (1), 31-38, 2022 | 30 | 2022 |
| Yüksek Lisans Tezi UÖN İŞLEMLERİN | 28* | 2016 |
| Chemical composition and antimicrobial activity of the extracts of Kefe cumin (Laser trilobum L.) fruits from different regions A Parlatan, C Sariçoban, MM Özcan International Journal of Food Sciences and Nutrition 60 (7), 606-617, 2009 | 26 | 2009 |
| The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat RB Ozkececi, M Karakaya, MT Yilmaz, C Saricoban, HW Ockerman Journal of Muscle Foods 19 (3), 288-301, 2008 | 26 | 2008 |
| THE EFFECT OF MUTTON, GOAT, BEEF AND RABBIT‐MEAT SPECIES AND STATE OF RIGOR ON SOME TECHNOLOGICAL PARAMETERS M Karakaya, C Saricoban, MT Yilmaz Journal of Muscle foods 17 (1), 56-64, 2006 | 25 | 2006 |
| Properties of Turkish‐style sucuk made with different combinations of beef and hen meat C Saricoban, M Karakaya, C Caner Journal of Muscle Foods 17 (1), 1-8, 2006 | 25 | 2006 |
| Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat K Ünal, E Alagöz, A Cabi, C Sarıçoban Selcuk Journal of Agriculture and Food Sciences 34 (1), 19-23, 2020 | 24 | 2020 |
| Et ürünlerinde nitrat ve nitrite alternatif doğal kürleme maddeleri R Palamutoğlu, C Sarıçoban Gıda Teknolojileri Elektronik Dergisi 7 (3), 46-58, 2012 | 23 | 2012 |
| Sığır etine farklı oranlarda karıştırılan yumurta tavuğu etinin Türk tipi sucuk üretiminde kullanılabilme olanakları üzerine bir araştırma C Sarıçoban, M Karakaya Gıda 26 (2), 2000 | 23 | 2000 |
| Effects of bitter orange albedo addition on the quality characteristics of naturally fermented Turkish style sausages (sucuks) E Coksever, C Sarıçoban Wfl Publ, 2010 | 22 | 2010 |
