| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties ZK Emiroğlu, GP Yemiş, BK Coşkun, K Candoğan Meat science 86 (2), 283-288, 2010 | 571 | 2010 |
| The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters K Candogan, N Kolsarici Meat science 64 (2), 199-206, 2003 | 224 | 2003 |
| Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin K Candogan, N Kolsarici Meat science 64 (2), 207-214, 2003 | 176 | 2003 |
| Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products GV Barbosa-Cánovas, I Medina-Meza, K Candoğan, D Bermúdez-Aguirre Meat science 98 (3), 420-434, 2014 | 161 | 2014 |
| The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage K Candogan European Food Research and Technology 215, 305-309, 2002 | 130 | 2002 |
| Authentication and quality assessment of meat products by fourier-transform infrared (FTIR) spectroscopy K Candoğan, EG Altuntas, N İğci Food Engineering Reviews 13 (1), 66-91, 2021 | 120 | 2021 |
| Effects of chitosan coatings incorporated with garlic oil on quality characteristics of shrimp E Aşik, K Candoğan Journal of food quality 37 (4), 237-246, 2014 | 114 | 2014 |
| Effect of starter culture on proteolytic changes during processing of fermented beef sausages K Candogan, FB Wardlaw, JC Acton Food Chemistry 116 (3), 731-737, 2009 | 110 | 2009 |
| Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria GP Yemiş, K Candoğan Food science and biotechnology 26, 1113-1121, 2017 | 76 | 2017 |
| Antioxidant active packaging with soy edible films and oregano or thyme essential oils for oxidative stability of ground beef patties B Kodal Coşkun, E Çalikoğlu, Z Karagöz Emiroğlu, K Candoğan Journal of Food Quality 37 (3), 203-212, 2014 | 72 | 2014 |
| The effects of potassium sorbate and lactic acid on the shelf-life of vacuum-packed chicken meats N Kolsarici, K CANDOGAN Poultry science 74 (11), 1884-1893, 1995 | 69 | 1995 |
| Active packaging of chicken meats with modified atmosphere including oxygen scavengers B Demirhan, K Candoĝan Poultry science 96 (5), 1394-1401, 2017 | 52 | 2017 |
| Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content I Rodrigues, MA Trindade, FR Caramit, K Candoğan, PR Pokhrel, ... Innovative Food Science & Emerging Technologies 38, 328-333, 2016 | 45 | 2016 |
| Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks) T Bilenler, I Karabulut, K Candogan LWT 75, 425-433, 2017 | 44 | 2017 |
| Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level EG Bulut, K Candoğan Lwt 154, 112768, 2022 | 42 | 2022 |
| Changes in chicken meat proteins during microwave and electric oven cooking M Taşkıran, E Olum, K Candoğan Journal of Food Processing and Preservation 44 (2), e14324, 2020 | 42 | 2020 |
| Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy E Deniz, E Güneş Altuntaş, B Ayhan, N İğci, D Özel Demiralp, ... Journal of Food Processing and Preservation 42 (10), e13767, 2018 | 38 | 2018 |
| Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri‐polyphosphate E Çarkcioğlu, AJ Rosenthal, K Candoğan Journal of Texture Studies 47 (3), 181-187, 2016 | 38 | 2016 |
| Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization U Ensoy, N Kolsarici, K CANDOĞAN, B KARSLIOĞLU Journal of Muscle Foods 21 (1), 142-165, 2010 | 32 | 2010 |
| Free amino acids and bioactive peptides profile of Pastırma during its processing E Deniz, L Mora, MC Aristoy, K Candoğan, F Toldrá Food Research International 89, 194-201, 2016 | 28 | 2016 |
Gustavo Barbosa-CanovasWashington State UniversityVerified email at wsu.edu