| Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products G Haskaraca, E Demirok, N Kolsarıcı, F Öz, N Özsaraç Food research international 63, 373-381, 2014 | 95 | 2014 |
| Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness N Özsaraç, N Kolsarici, E Demirok Soncu, G Haskaraca Food Additives & Contaminants: Part A 36 (2), 225-235, 2019 | 35 | 2019 |
| INHIBITION OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 ON FRANKFURTERS USING SCALLOP‐SHELL POWDER T Bodur, G Yaldirak, O Kola, A ÇAĞRI‐MEHMETOĞLU Journal of food Safety 30 (3), 740-752, 2010 | 25 | 2010 |
| Incidence of Listeria monocytogenes and Escherichia coli O157: H7 in two Kasar Cheese processing environments A Cagri-Mehmetoglu, G Yaldirak, T Bodur, M Simsek, H Bozkir, NM Eren Food Control 22 (5), 762-766, 2011 | 24 | 2011 |
| The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs G Haskaraca, VK Juneja, S Mukhopadhyay, N Kolsarici Food Control 95, 71-76, 2019 | 23 | 2019 |
| Heterocyclic aromatic amines content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation G Haskaraca, E Demirok Soncu, N Kolsarıcı, F Öz, VK Juneja Journal of Food Processing and Preservation 41 (6), e13240, 2017 | 17 | 2017 |
| Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency … E Demirok Soncu, G Haskaraca, N Kolsarıcı European Food Research and Technology 244, 501-511, 2018 | 16 | 2018 |
| Sous vide pişirme ve et teknolojisinde uygulama olanakları G Haskaraca, N Kolsarıcı Akademik Gıda 11 (2), 94-101, 2013 | 16 | 2013 |
| Effects of the COVID-19 pandemic on eating and meat consumption habits of Turkish adults G Haskaraca, E Bostanci, Y Arslan Turkish Journal of Agriculture-Food Science and Technology 9 (1), 63-69, 2021 | 13 | 2021 |
| Sous vide teknolojisi ve et teknolojisinde uygulama olanakları G Haskaraca, N Kolsarıcı Gıda Teknolojileri Elektronik Dergisi 8 (2), 39-49, 2013 | 13 | 2013 |
| Microbiological, physicochemical, and sensorial characteristics of sous vide «Doner» ED Soncu, G Haskaraca, N Kolsarici 62 International Congress of Meat Science and Technology, 14-19, 2016 | 11 | 2016 |
| Sous-vide cooking: Effects on seafood quality and combination with other hurdles S Coşansu, S Mol, G Haskaraca International Journal of Gastronomy and Food Science 29, 100586, 2022 | 8 | 2022 |
| An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption G Haskaraca, N Kolsarici Journal of Food Safety 39 (1), e12592, 2019 | 8 | 2019 |
| Sous vide teknolojinin dönerin kalite karakteristikleri ve depolama stabilitesine etkisi G Haskaraca Doktora Tezi, Ankara Üniversitesi, Ankara, 2017 | 8 | 2017 |
| Changes in the Online Food and Meat Shopping Habits of Turkish Adults During Covid-19 Pandemic G HASKARACA, E BOSTANCI Icontech International Journal 4 (3), 65-79, 2020 | 5 | 2020 |
| Changes in Food Supply and Consumption Practices of People in Turkey During the COVID-19 Pandemic H Sıçramaz, G Haskaraca, Y Arslan Sakarya University Journal of Science 26 (2), 300-312, 2022 | 1 | 2022 |
| EVALUATION OF FACTORS AFFECTING CONSUMERS'POULTRY MEAT CONSUMPTION HABITS AND PERCEPTIONS AND POULTRY BREEDING PROCESSES G Haskaraca, Y Arslan, Z Ayhan Gıda 47 (6), 1014-1031, 2022 | | 2022 |
| Diyet lif değeri yüksek bazı gıda sanayi artıklarının yoğurt ve dondurmada kullanılabilirliği ve bu ürünlerin kalitesi üzerine etkilerinin araştırılması A Ahmet, O DEMİRKOL, SÖ YILMAZ, S ÖZTÜRK, SC AKDEMİR, ... | | 2021 |
| The effect of sous vide technology on quality characteristics and storage stability of döner G Haskaraca | | 2017 |
| DONMUŞ DEPOLANAN TAVUK BURGERLERDE YEŞİL ÇAY EKSTRAKTININ LİPOLİTİK DEĞİŞİMLER VE MİKROBİYEL İNHİBİSYON ÜZERİNE ETKİSİ ED Soncu, G Haskaraca, ES Davarcıoğlu, N Kolsarıcı Gıda 41 (5), 329-336, 2016 | | 2016 |
