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Kamuran Ayhan
Kamuran Ayhan
ANKARA ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ
Verified email at ankara.edu.tr
Title
Cited by
Cited by
Year
Biogenic amines produced by Enterobacteriaceae isolated from meat products
F Durlu-Özkaya, K Ayhan, N Vural
Meat Science 58 (2), 163-166, 2001
2192001
Mikrobiyolojide kullanılan bazı moleküler teknikler
E Çetinkaya, K Ayhan
Karaelmas Fen Ve Mühendislik Dergisi 2 (1), 53-62, 2012
1342012
The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks
K Ayhan, N Kolsarici, GA Özkan
Meat Science 53 (3), 183-188, 1999
1201999
Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13
EG Altuntas, S Cosansu, K Ayhan
International Journal of Food Microbiology 141 (1-2), 28-31, 2010
882010
Comparison of methods for the microbiological identification and profiling of Cronobacter species from ingredients used in the preparation of infant formula
E Cetinkaya, S Joseph, K Ayhan, SJ Forsythe
Molecular and cellular probes 27 (1), 60-64, 2013
692013
Antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods
E Gunes Altuntas, D Kocan, S Cosansu, K Ayhan, VK Juneja, LA Materon
Food and Nutrition Sciences, 2012
572012
Survival of enterohaemorrhagic Escherichia coli O157: H7 strain in Turkish soudjouck during fermentation, drying and storage periods
S Cosansu, K Ayhan
Meat Science 54 (4), 407-411, 2000
512000
Gıdalarda bulunan mikroorganizmalar
K Ayhan
Gıda mikrobiyolojisi ve uygulamaları 2, 37-80, 2000
502000
Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats
S Cosansu, K Ayhan
Food and bioprocess technology 5, 372-377, 2012
452012
Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC).
F Durlu-Özkaya, K Ayhan, G Özkan
412000
Gıda mikrobiyolojisi ve uygulamaları
M Akçelik, K Ayhan, İ Çakır, HB Doğan, V Gürgün, AK Halkman, D Kaleli, ...
Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Sim …, 2000
412000
Gıda mikrobiyolojisi ve uygulamaları
K Ayhan
Gıdalarda bulunan mikroorganizmalar, 66, 2000
412000
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols
VK Juneja, EG Altuntaş, K Ayhan, CA Hwang, S Sheen, M Friedman
International journal of food microbiology 164 (1), 54-59, 2013
402013
Commercially important characteristics of Turkish origin domestic strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
K Ayhan, F DURLU‐ÖZKAYA, N Tunail
International journal of dairy technology 58 (3), 150-157, 2005
382005
Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry
E Orhan-Yanıkan, S da Silva-Janeiro, M Ruiz-Rico, AI Jiménez-Belenguer, ...
Food Control 101, 29-38, 2019
362019
EFFECTS OF LACTIC AND ACETIC ACID TREATMENTS ON CAMPYLOBACTER JEJUNI INOCULATED ONTO CHICKEN LEG AND BREAST MEAT DURING …
S Coşansu, K Ayhan
Journal of food processing and preservation 34, 98-113, 2010
362010
ANTIMICROBIAL ACTIVITY AND PROTEIN PROFILES OF PEDIOCOCCUS SPP. ISOLATED FROM TURKISH “SUCUK”
S Cosansu, H Kuleasan, K Ayhan, L Materon
Journal of Food Processing and Preservation 31 (2), 190-200, 2007
352007
Protein profile of bacterial extracellular polymeric substance by Fourier transform infrared spectroscopy
E Orhan-Yanıkan, G Gülseren, K Ayhan
Microchemical Journal 156, 104831, 2020
282020
Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method
G Okcu, K Ayhan, EG Altuntas, N Vural, ES Poyrazoglu
LWT-Food Science and Technology 66, 615-621, 2016
282016
Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam
A Mete, S Coşansu, O Demirkol, K Ayhan
International Journal of Food Properties 20 (1), 171-178, 2017
252017
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