Mükerrem Kaya

Akademik Profiller

1. 1
   Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt PastırmaApplied Sciences
   2025
2. 2
   Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage TimeFood Science & Nutrition
   2025
3. 3
   Effect of Low-Salt Processing on Lipolytic Activity, Volatile Compound Profile, Color, Lipid Oxidation, and Microbiological Properties of Four Different Types of PastırmaApplied Sciences
   2025
4. 4
   Influence of Using Microbial Transglutaminase on the Physicochemical Properties, Volatile Compounds and Free Amino Acid Composition of PastırmaApplied Sciences
   2025
5. 5
   Chitosan/TiO2/Rosmarinic Acid Bio-Nanocomposite Coatings: Characterization and PreparationJournal of Composites Science
   2024
6. 6
   Effects of Autochthonous Starter Cultures on The Behavior of Staphylococcus au-reus During The Production of a Semi-Dry Fermented SausageSelcuk Journal of Agricultural and Food Sciences
   2024
7. 7
   Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat TypeFoods
   2024
8. 8
   Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile CompoundsFoods
   2024
9. 9
   The Effect of a Chitosan/TiO2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)Food Science of Animal Resources
   2023
10. 10
    Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory PropertiesFoods
    2023

Yayın listesi ORCID kaydından alındı.