| 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 | 29 | 2010 |
| Lipolytic changes in fermented sausages produced with turkey meat: effects of starter culture and heat treatment B Karsloğlu, ÜE Çiçek, N Kolsarici, K Candoğan Korean journal for food science of animal resources 34 (1), 40, 2014 | 27 | 2014 |
| The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs B Karslıoğlu, N Kolsarıcı Polycyclic Aromatic Compounds, 2022 | 7 | 2022 |
| Hindi S ucuğu Üretiminde Starter Kültür Kullanımı ve Isıl İşlem Uygulamasının Lipid Değişimlerine Etkisi B Karslıoğlu, N Kolsarıcı, Ü Ensoy, K Candoğan Türkiye 9, 531-532, 2006 | 2 | 2006 |
| Fenpicoxamid-imprinted surface plasmon resonance (SPR) sensor based on sulfur-doped graphitic carbon nitride and its application to rice samples ŞY Akıcı, B Bankoğlu Yola, B Karslıoğlu, İ Polat, N Atar, ML Yola Micromachines 15 (1), 6, 2024 | 1 | 2024 |
| A Novel Molecularly Imprinted Quartz Crystal Microbalance Sensor Based on Erbium Molybdate Incorporating Sulfur-Doped Graphitic Carbon Nitride for Dimethoate Determination in … N Özdemir, B Karslıoğlu, B Bankoğlu Yola, N Atar, ML Yola Foods 13 (5), 810, 2024 | | 2024 |
| A novel molecularly ımprinted quartz crystal microbalance sensor based on erbium molybdate ıncorporating sulfur-doped graphitic carbon nitride for dimethoate determination in … N Özdemir, B Karslıoğlu, B Bankoğlu Yola, N Atar, ML Yola Multidisciplinary Digital Publishing Institute (MDPI), 2024 | | 2024 |
| ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR B KARSLIOĞLU Gıda 47 (6), 1032-1045, 2022 | | 2022 |
| Gıdalarda Polisiklik Aromatik Hidrokarbon Bileşiklerinin Tayin Yöntemleri B Karslıoğlu Türkiye 14. Gıda Kongresi, 2022 | | 2022 |
| THE EFFECT OF USING SOUS VIDE COOKING TECHNIQUE ON SENSORY QUALITY IN COOKING MEATS B Karslıoğlu 1st International Traditional Foods and Sustainable Food System Symposium, 2022 | | 2022 |
| Hindi sucuğu üretiminde starter kültür ve ısıl işlem uygulamasının lipidlerdeki değişimler üzerine etkisi B Karslioğlu Fen Bilimleri Enstitüsü, 0 | | |
| INFLUENCE OF ACETIC AND LACTIC ACID TREATMENTS ON LIPID CHANGES AND COLOR OF CHICKEN LEGS Ü Ensoy, K Candoğan, N Kolsarıcı, B Karslıoğlu, M Çizmeci | | |
