Güzin Kaban

14PUBLICATIONS
14CO-AUTHORS
Oenology and viticultureFood chemistry and food sensory scienceFood packaging, preservation and processingFood engineeringWaste management, reduction, reuse and recycling
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Publications (14)

|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

|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

|Dec 17, 2024
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type.

Mükerrem Kaya, Güzin Kaban

|Oct 26, 2024
Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds.

Zeynep Feyza Yılmaz Oral, Mükerrem Kaya, Güzin Kaban

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Frequent Collaborators

10 joint publications

Mükerrem Kaya

2 joint publications

Burhan Başaran

2 joint publications

Bilge Sayın

2 joint publications

Ahmet Akkose