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Kezban Candogan
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Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
ZK Emiroğlu, GP Yemiş, BK Coşkun, K Candoğan
Meat science 86 (2), 283-288, 2010
5602010
The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters
K Candogan, N Kolsarici
Meat science 64 (2), 199-206, 2003
2222003
Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin
K Candogan, N Kolsarici
Meat science 64 (2), 207-214, 2003
1742003
Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products
GV Barbosa-Cánovas, I Medina-Meza, K Candoğan, D Bermúdez-Aguirre
Meat science 98 (3), 420-434, 2014
1542014
The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage
K Candogan
European Food Research and Technology 215, 305-309, 2002
1282002
Authentication and quality assessment of meat products by fourier-transform infrared (FTIR) spectroscopy
K Candoğan, EG Altuntas, N İğci
Food Engineering Reviews 13 (1), 66-91, 2021
1132021
Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp
E Aşik, K Candoğan
Journal of food quality 37 (4), 237-246, 2014
1112014
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
K Candogan, FB Wardlaw, JC Acton
Food Chemistry 116 (3), 731-737, 2009
1062009
Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria
GP Yemiş, K Candoğan
Food science and biotechnology 26, 1113-1121, 2017
752017
Antioxidant active packaging with soy edible films and oregano or thyme essential oils for oxidative stability of ground beef patties
B Kodal Coşkun, E Çalikoğlu, Z Karagöz Emiroğlu, K Candoğan
Journal of Food Quality 37 (3), 203-212, 2014
692014
The effects of potassium sorbate and lactic acid on the shelf-life of vacuum-packed chicken meats
N Kolsarici, K CANDOGAN
Poultry science 74 (11), 1884-1893, 1995
671995
Active packaging of chicken meats with modified atmosphere including oxygen scavengers
B Demirhan, K Candoĝan
Poultry science 96 (5), 1394-1401, 2017
482017
Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)
T Bilenler, I Karabulut, K Candogan
LWT 75, 425-433, 2017
442017
Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content
I Rodrigues, MA Trindade, FR Caramit, K Candoğan, PR Pokhrel, ...
Innovative Food Science & Emerging Technologies 38, 328-333, 2016
432016
Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri‐polyphosphate
E Çarkcioğlu, AJ Rosenthal, K Candoğan
Journal of Texture Studies 47 (3), 181-187, 2016
382016
Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level
EG Bulut, K Candoğan
Lwt 154, 112768, 2022
372022
Changes in chicken meat proteins during microwave and electric oven cooking
M Taşkıran, E Olum, K Candoğan
Journal of Food Processing and Preservation 44 (2), e14324, 2020
372020
Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy
E Deniz, E Güneş Altuntaş, B Ayhan, N İğci, D Özel Demiralp, ...
Journal of Food Processing and Preservation 42 (10), e13767, 2018
362018
Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization
U Ensoy, N Kolsarici, K CANDOĞAN, B KARSLIOĞLU
Journal of Muscle Foods 21 (1), 142-165, 2010
312010
Free amino acids and bioactive peptides profile of Pastırma during its processing
E Deniz, L Mora, MC Aristoy, K Candoğan, F Toldrá
Food Research International 89, 194-201, 2016
282016
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