2014

1. Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

   LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 849-858

2. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

   Meat Science, Vol. 97, Núm. 1, pp. 104-114