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A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages.
Foods. 2023 Feb 6;12(4):702. doi: 10.3390/foods12040702.
Foods. 2023.
PMID: 36832777
Free PMC article.
Review.
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.
Akansel B, et al. Among authors: yilmaz oral zf.
Foods. 2023 Apr 6;12(7):1545. doi: 10.3390/foods12071545.
Foods. 2023.
PMID: 37048366
Free PMC article.
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The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
Yılmaz Oral ZF, Kaban G.
Yılmaz Oral ZF, et al.
Foods. 2023 Oct 23;12(20):3876. doi: 10.3390/foods12203876.
Foods. 2023.
PMID: 37893769
Free PMC article.
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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 Properties.
Şimşek D, Yılmaz Oral ZF, Jaberi R, Kaya M, Kaban G.
Şimşek D, et al. Among authors: yilmaz oral zf.
Foods. 2023 Sep 22;12(19):3525. doi: 10.3390/foods12193525.
Foods. 2023.
PMID: 37835178
Free PMC article.
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The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs.
Öztürk K, Yılmaz Oral ZF, Kaya M, Kaban G.
Öztürk K, et al. Among authors: yilmaz oral zf.
Foods. 2023 Jul 26;12(15):2834. doi: 10.3390/foods12152834.
Foods. 2023.
PMID: 37569103
Free PMC article.
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