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Sallan, Selen
18  results:
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1

Effect of Black Garlic on Microbiological Properties, Lipid..:

Akansel, Begüm ; Yılmaz Oral, Zeynep ; Sallan, Selen..
Foods.  12 (2023)  7 - p. 1545 , 2023
Link: https://doi.org/10.3390/..
 
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2

A Review on the Role of Lactic Acid Bacteria in the Formati..:

Sallan, Selen ; Yılmaz Oral, Zeynep Feyza ; Kaya, Mükerrem
Foods.  12 (2023)  4 - p. 702 , 2023
Link: https://doi.org/10.3390/..
 
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3

Volatile nitrosamines in a dry fermented sausage "sucuk": O..:

Kızılkaya, Muhammed Furkan ; Yılmaz Oral, Zeynep Feyza ; Sallan, Selen..
Journal of Food Composition and Analysis.  119 (2023)  - p. 105284 , 2023
Link: https://doi.org/10.1016/..
 
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4

The effects of nitrite, sodium ascorbate and starter cultur..:

Sallan, Selen ; Kaban, Güzin ; Kaya, Mükerrem
LWT.  153 (2022)  - p. 112540 , 2022
Link: https://doi.org/10.1016/..
 
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5

Assessment of technological attributes of autochthonous sta..:

Kaban, Güzin ; Sallan, Selen ; Çinar Topçu, Kübra..
International Journal of Food Science & Technology.  57 (2022)  7 - p. 4392-4399 , 2022
Link: https://doi.org/10.1111/..
 
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6

The occurrence of volatile N-nitrosamines in heat-treated s..:

Kaban, Güzin ; Polat, Zerrin ; Sallan, Selen.
Journal of Food Science and Technology.  59 (2021)  5 - p. 1748-1755 , 2021
Link: https://doi.org/10.1007/..
 
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7

Nitrosamine formation in a semi-dry fermented sausage: Effe..:

Sallan, Selen ; Kaban, Güzin ; Şişik Oğraş, Şeyma..
Meat Science.  159 (2020)  - p. 107917 , 2020
Link: https://doi.org/10.1016/..
 
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8

Nitrosamines in sucuk: Effects of black pepper, sodium asco..:

Sallan, Selen ; Kaban, Güzin ; Kaya, Mükerrem
Food Chemistry.  288 (2019)  - p. 341-346 , 2019
Link: https://doi.org/10.1016/..
 
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9

A Review on the Role of Lactic Acid Bacteria in the Formati..:

Kaya, Mükerrem ; Sallan, Selen ; Yılmaz Oral, Zeynep Feyza
a5f005df-55e7-4a13-8f58-a3cacd19c699.  , 2023
Link: https://doi.org/10.3390/..
 
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10

Effect of Black Garlic on Microbiological Properties, Lipid..:

YILMAZ ORAL, Zeynep Feyza ; KAYA, Mükerrem ; Sallan, Selen..
92d7cace-9975-4b93-b482-23b7e07b1b70.  , 2023
Link: https://doi.org/10.3390/..
 
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11

The effects of nitrite, sodium ascorbate and starter cultur..:

Sallan, Selen ; Kaban, Guzin ; Kaya, Mukerrem
https://aperta.ulakbim.gov.tr/record/237324.  , 2022
Link: https://aperta.ulakbim.g..
 
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12

Nitrosamine formation in a semi-dry fermented sausage: Effe..:

Sallan, Selen ; Kaban, Guzin ; Ogras, Seyma Sisik..
https://aperta.ulakbim.gov.tr/record/3305.  , 2020
Link: https://aperta.ulakbim.g..
 
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13

Evaluation of Quality Characteristics of Commercial Ferment..:

Zeynep Feyza Yılmaz Oral ; Selen Sallan
http://www.agrifoodscience.com/index.php/TURJAF/article/view/6211.  , 2023
Link: https://doi.org/10.24925..
 
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14

A Review on the Role of Lactic Acid Bacteria in the Formati..:

Selen Sallan ; Zeynep Feyza Yılmaz Oral ; Mükerrem Kaya
https://www.mdpi.com/2304-8158/12/4/702.  , 2023
Link: https://doi.org/10.3390/..
 
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15

A Review on the Role of Lactic Acid Bacteria in the Formati..:

Selen Sallan ; Zeynep Feyza Yılmaz Oral ; Mükerrem Kaya
Meat.  , 2023
Link: https://doi.org/10.3390/..
 
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