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The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.
Foods. 2023 Oct 23;12(20):3876. doi: 10.3390/foods12203876.
Foods. 2023.
PMID: 37893769
Free PMC article.
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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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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A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages.
Sallan S, Yılmaz Oral ZF, Kaya M.
Sallan S, et al. Among authors: yilmaz oral zf.
Foods. 2023 Feb 6;12(4):702. doi: 10.3390/foods12040702.
Foods. 2023.
PMID: 36832777
Free PMC article.
Review.
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