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Page 1
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.
The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite.
Kaban G, Polat Z, Sallan S, Kaya M.
Kaban G, et al. Among authors: sallan s.
J Food Sci Technol. 2022 May;59(5):1748-1755. doi: 10.1007/s13197-021-05186-2. Epub 2021 Jun 29.
J Food Sci Technol. 2022.
PMID: 35531422
Free PMC article.
Item in Clipboard
Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level.
Sallan S, Kaban G, Kaya M.
Sallan S, et al.
Food Chem. 2019 Aug 1;288:341-346. doi: 10.1016/j.foodchem.2019.02.129. Epub 2019 Mar 9.
Food Chem. 2019.
PMID: 30902302
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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: sallan s.
Foods. 2023 Apr 6;12(7):1545. doi: 10.3390/foods12071545.
Foods. 2023.
PMID: 37048366
Free PMC article.
Item in Clipboard
Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
Sallan S, Kaban G, Şişik Oğraş Ş, Çelik M, Kaya M.
Sallan S, et al.
Meat Sci. 2020 Jan;159:107917. doi: 10.1016/j.meatsci.2019.107917. Epub 2019 Aug 19.
Meat Sci. 2020.
PMID: 31494521
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