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Müge Uyarcan Assoc. Prof. MANİSA CELÂL BAYAR ÜNİVERSİTESİ
Publication 7 Review 9 CrossRef Cited 9 TR Dizin Cited 8
7 Publication
9 Review
9 CrossRef Cited
8 TR Dizin Cited
0000-0003-1474-672X
57199720844

Research Fields

Meat Technology Food Microbiology Food Packaging, Preservation and Processing Food Technology

Institution

MANİSA CELÂL BAYAR ÜNİVERSİTESİ

Popular Publications

Turkish food culture and nutrition babits in the development of history
Authors: Gülşen Göde , Semra Kayaardı , Müge Uyarcan , Ceyda Söbeli
Published: 2021 , Food and Health
DOI: 10.3153/FH21023
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 9810

0

1

9810

Utilization of food waste in production of bacterial cellulose
Authors: Pelin Özkaya , Seval Dağbağlı , Müge Uyarcan
Published: 2024 , Journal of Agriculture Faculty of Ege University
DOI: 10.20289/zfdergi.1350359
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 2740

4

1

2740

Publications

Effect of Advanced Cooking Methods on Formation of Toxic Compounds in Meat
Authors: Müge Uyarcan , Sude Cansın Güngör , Semra Kayaardı
Published: 2025 , Akademik Gıda
DOI: 10.24323/akademik-gida.1697277
FAVORITE 0 TOTAL DOWNLOAD COUNT 4646

0

4646

New Applications for the Formation, Control and Removal of Bacterial Biofilm in the Food Industry
Authors: Semra Kayaardı , Müge Uyarcan , Havva Turan
Published: 2024 , Dicle University Journal of Faculty of Veterinary Medicine
DOI: 10.47027/duvetfd.1494192
FAVORITE 0 TOTAL DOWNLOAD COUNT 1269

0

1269

Global Plastic Pollution in the Food Industry: Micro-Nanoplastics and Their Environmental Impact
Authors: Müge Uyarcan , Sude Cansın Güngör
Published: 2024 , Dicle University Journal of Faculty of Veterinary Medicine
DOI: 10.47027/duvetfd.1500998
FAVORITE 0 TOTAL DOWNLOAD COUNT 1272

0

1272

Effects of Red Grape (Vitis Vinifera L.) Pomace Powder on Physicochemical and Textural Properties of Sucuk
Authors: Dilay Yıldız , Ceyda Söbeli , Müge Uyarcan
Published: 2024 , Akademik Gıda
DOI: 10.24323/akademik-gida.1554255
FAVORITE 0 TOTAL DOWNLOAD COUNT 1061

0

1061

NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS
Authors: Tuba Nuriler , Müge Uyarcan
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD23111
FAVORITE 0 TOTAL DOWNLOAD COUNT 1808

0

1808

Utilization of food waste in production of bacterial cellulose
Authors: Pelin Özkaya , Seval Dağbağlı , Müge Uyarcan
Published: 2024 , Journal of Agriculture Faculty of Ege University
DOI: 10.20289/zfdergi.1350359
FAVORITE 1 TOTAL DOWNLOAD COUNT 2740

1

2740

Turkish food culture and nutrition babits in the development of history
Authors: Gülşen Göde , Semra Kayaardı , Müge Uyarcan , Ceyda Söbeli
Published: 2021 , Food and Health
DOI: 10.3153/FH21023
FAVORITE 1 TOTAL DOWNLOAD COUNT 9810

1

9810

Articles published in
Akademik Gıda
Akademik Gıda
Dicle University Journal of Faculty of Veterinary Medicine
Dicle University Journal of Faculty of Veterinary Medicine
Food and Health
Food and Health
Journal of Agriculture Faculty of Ege University
Journal of Agriculture Faculty of Ege University
The Journal of Food
The Journal of Food
Editorship
Celal Bayar University Journal of Science
Celal Bayar University Journal of Science
Section Editor
Editorial Board Memberships
Celal Bayar University Journal of Science
Celal Bayar University Journal of Science

Reviews

Celal Bayar University Journal of Science
Celal Bayar University Journal of Science
Environmental Research and Technology
Environmental Research and Technology
Erzincan University Journal of Science and Technology
Erzincan University Journal of Science and Technology
Food and Health
Food and Health
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
Osmaniye Korkut Ata University Journal of the Institute of Science and Technology
The Journal of Food
The Journal of Food
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences

Publications

Effect of Advanced Cooking Methods on Formation of Toxic Compounds in Meat
Authors: Müge Uyarcan , Sude Cansın Güngör , Semra Kayaardı
Published: 2025 , Akademik Gıda
DOI: 10.24323/akademik-gida.1697277
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 4646

2

0

4646

NEW TRENDS IN THE USE OF PROBIOTICS, PREBIOTICS AND SYNBIOTICS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS
Authors: Tuba Nuriler , Müge Uyarcan
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD23111
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 1808

3

0

1808

Utilization of food waste in production of bacterial cellulose
Authors: Pelin Özkaya , Seval Dağbağlı , Müge Uyarcan
Published: 2024 , Journal of Agriculture Faculty of Ege University
DOI: 10.20289/zfdergi.1350359
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 2740

4

1

2740

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