| Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13 EG Altuntas, S Cosansu, K Ayhan International Journal of Food Microbiology 141 (1-2), 28-31, 2010 | 81 | 2010 |
| Factors influencing the consumption of seafood in Istanbul, Turkey BE Erdogan, S Mol, S Cosansu Turkish Journal of Fisheries and Aquatic Sciences 11 (4), 2011 | 72 | 2011 |
| Antibiotic and Bacteriocin Sensitivity of Listeria monocytogenes Strains Isolated from Different Foods A Evrim Gunes, K Deniz, C Serap, A Kamuran, J Vijay K, M Luis Food and Nutrition Sciences 2012, 2012 | 57 | 2012 |
| DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C S Mol, S Ozturan, S Cosansu Journal of Food Quality 35 (2), 137-143, 2012 | 53 | 2012 |
| Survival of enterohaemorrhagic Escherichia coli O157: H7 strain in Turkish soudjouck during fermentation, drying and storage periods S Cosansu, K Ayhan Meat Science 54 (4), 407-411, 2000 | 51 | 2000 |
| Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid H Dogruyol, S Mol, S Cosansu Food microbiology 90, 103496, 2020 | 49 | 2020 |
| The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) S Cosansu, S Mol, D Ucok Alakavuk, S Ozturan Food and Bioprocess Technology 6, 283-289, 2013 | 44 | 2013 |
| Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats S Cosansu, K Ayhan Food and bioprocess technology 5, 372-377, 2012 | 44 | 2012 |
| Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets S Mol, S Cosansu, DU Alakavuk, S Ozturan International journal of food microbiology 139 (1-2), 36-40, 2010 | 44 | 2010 |
| DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840 … S Mol, S Ozturan, S Cosansu Journal of Food Processing and Preservation 36 (6), 497-503, 2012 | 39 | 2012 |
| The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging S Cosansu, S Mol, DU Alakavuk, S Ozturan International journal of food science & technology 46 (2), 395-401, 2011 | 37 | 2011 |
| EFFECTS OF LACTIC AND ACETIC ACID TREATMENTS ON CAMPYLOBACTER JEJUNI INOCULATED ONTO CHICKEN LEG AND BREAST MEAT DURING … S Coşansu, K Ayhan Journal of food processing and preservation 34, 98-113, 2010 | 36 | 2010 |
| ANTIMICROBIAL ACTIVITY AND PROTEIN PROFILES OF PEDIOCOCCUS SPP. ISOLATED FROM TURKISH “SUCUK” S Cosansu, H Kuleasan, K Ayhan, L Materon Journal of Food Processing and Preservation 31 (2), 190-200, 2007 | 36 | 2007 |
| Determination of biogenic amines in a fermented beverage, boza S Cosansu Journal of Food, Agriculture & Environment 7 (2), 54-58, 2009 | 30 | 2009 |
| Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract S Cosansu, VK Juneja Meat science 143, 252-256, 2018 | 27 | 2018 |
| Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey ŞŞ Ersöz, S Coşansu Korean Journal for Food Science of Animal Resources 38 (4), 759-767, 2018 | 25 | 2018 |
| Comparative study of functional properties of eight walnut (Juglans regia L.) genotypes İ Cerit, A SARIÇAM, O Demirkol, H ÜNVER, E Sakar, S COŞANSU Food Science and Technology 37 (3), 472-477, 2017 | 24 | 2017 |
| Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam A Mete, S Coşansu, O Demirkol, K Ayhan International Journal of Food Properties 20 (1), 171-178, 2017 | 24 | 2017 |
| Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast SCIGK AYHAN, JN SOFOS Journal of Food and Nutrition Research 49 (4), 206-214, 2010 | 24 | 2010 |
| Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef S Cosansu, VK Juneja, M Osoria, S Mukhopadhyay Food Research International 120, 33-37, 2019 | 19 | 2019 |
Kamuran AyhanANKARA ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ在 ankara.edu.tr 的电子邮件经过验证
