Identification of Lactic Acid Bacteria and Gram-Positive Catalase-Positive Cocci Isolated from Naturally Fermented Sausage (Sucuk) von Kaban, G, Kaya, M

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Microbiological properties and volatile compounds of salted-dried goose von Kaban, G., Kızılkaya, P., Börekçi, B. Sayın, Hazar, F.Y., Kabil, E., Kaya, M.

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Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage "Sucuk" von Kaban, G., Kaya, M.

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Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert von Seyyedcheraghi, K, Kotancılar, H G, Kaban, G

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Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method von Oz, F., Kaban, G., Kaya, M.

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Pharmacokinetic disposition of enrofloxacin in brown trout (Salmo trutta fario) after oral and intravenous administrations von Koc, F., Uney, K., Atamanalp, M., Tumer, I., Kaban, G.

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Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout von Oz, F., Kaban, G., Kaya, M.

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LO04: Decreasing emergency department length of stay for patients with acute atrial fibrillation and flutter: a cluster-randomized trial von Stiell, I., Eagles, D., Perry, J., Archambault, P., Thiruganasambandamoorthy, V., Parkash, R., Mercier, E., Morris, J., Godin, D., Davis, P., Clark, G., Gosselin, S., Mathieu, B., Pomerleau, B., Rhee, S., Kaban, G., Brown, E., Taljaard, M.

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Gastroschisis: A sixteen-year review von Baerg, J., Kaban, G., Tonita, J., Pahwa, P., Reid, D.

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The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil) von Boz, H, Karaoğlu, M.M, Kaban, G

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Hand-assisted laparoscopic splenectomy in the setting of splenomegaly von KABAN, G. K, CZERNIACH, D. R, COHEN, R, NOVITSKY, Y. W, YOOD, S. M, PERUGINI, R. A, KELLY, J. J, LITWIN, D. E. M

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Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages von Kaban, G, Bayraktar, F, Jaberi, R, Fettahoğlu, K, Kaya, M

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CAN PATIENTS PRESENTING TO THE ED WITH CHEST PAIN WHO HAVE INTERMEDIATE-RISK HEART SCORES BE MANAGED AS OUTPATIENTS? A RETROSPECTIVE REVIEW OF TWO RAPID ACCESS CHEST PAIN CLINICS von Mah, A, Moustapha, A, Roberts, L, Leach, A, Kaban, G, Zimmermann, R, Shavadia, J, Orvold, J, Mondal, P, Martin, L

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The effects of using turkey meat on qualitative properties of heat-treated sucuk von Kaban, Güzin, Bayrak, Derya

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Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk von Gençcelep, Hüseyin, Kaban, Güzin, Kaya, Mükerrem

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Effect of starter culture on growth of Staphylococcus aureus in sucuk von Kaban, Güzin, Kaya, Mükerrem

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EFFECT OF URTICA DIOICA L. ON THE GROWTH OF STAPHYLOCOCCUS AUREUS IN TRADITIONAL DRY FERMENTED SAUSAGE ("SUCUK") von KABAN, G., AKSU, M.İ., KAYA, M.

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Effects of Lactobadllus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage Sucuk von KABAN, G, KAYA, M

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Use of a laparoscopic hand-assist device for accessory splenectomy von Kaban, G K, Czerniach, D R, Perugini, R A, Novitsky, Y W, Kelly, J J, Litwin, D E M

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Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels von Oz, F., Kaban, G., Kaya, M.

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