Mükerrem Kaya

16PUBLICATIONS
13CO-AUTHORS
Food engineeringOenology and viticultureFood chemistry and food sensory scienceFood packaging, preservation and processingLinguistic structures (incl. phonology, morphology and syntax)
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Publications (16)

|Aug 13, 2026
Effect of Using Swiss Chard Powder as Alternative Curing Agent in Sucuk Production on the Growth of Listeria monocytogenes.

|Dec 24, 2025
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators.

Mine Kırkyol, Ahmet Akköse, Şeyma Şişik Oğraş

|Dec 15, 2025
Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage.

Mine Kirkyol, Ahmet Akkose, Güzin Kaban

|Dec 11, 2025
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk.

Mükerrem Kaya, Asena Karayiğit, Zeynep Feyza Yılmaz Oral

|Nov 13, 2025
The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk.

Betül Katmer, Mükerrem Kaya

|Oct 29, 2025
Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures.

Mükerrem Kaya, Bilge Sayın, Kübra Çinar Topçu

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Frequent Collaborators

11 joint publications

Güzin Kaban

2 joint publications

Selen Sallan

2 joint publications

Zeynep Feyza Yılmaz Oral

2 joint publications

Bilge Ulutaş Ataylı