Prof. Dr. ALİ ADNAN HAYALOĞLU

Yayın Ağı

Makaleler 33

1. Investigating Chemical Composition and Functionality of Lactobacillus acidophilus LA-5 Postbiotics Prepared in Classic and Cheese Whey Media

Nasri F., Alizadeh A., İncili G. K., HAYALOĞLU A. A., Moradi M.

Probiotics and Antimicrobial Proteins , cilt.17, sa.6, ss.4826-4840, 2025 (SCI-Expanded, Scopus)

2. Water kefir-assisted fermentation improved quality of plant-based cheese alternative comparable with cow's milk cheese by reducing plant-origin odor and enhancing cheese-like flavours

Tekin A., Vurmaz M., Fidan Ş., DURSUN A., ŞEKERLİ Y. E., İncili G. K., et al.

Innovative Food Science and Emerging Technologies , cilt.106, 2025 (SCI-Expanded, Scopus)

3. Shelf life extension of rainbow trout fillets by application of edible chitosan films impregnated with postbiotic of Pedicoccocus acidilactici

Akgöl M., Karatepe P., İncili G. K., Tekin A., Öksüztepe G., HAYALOĞLU A. A.

Food Research International , cilt.221, 2025 (SCI-Expanded, Scopus)

4. Process development for TGase-assisted plant-based probiotic yogurt production with Lactobacillus acidophilus LA-5 and EU PDO Malatya apricot (Prunus armeniaca L.) kernel extract

ŞAHİNGİL D., Alkan G., HAYALOĞLU A. A.

Applied Food Research , cilt.5, sa.2, 2025 (Scopus) Sürdürülebilir Kalkınma

5. Fabrication of edible chitosan films incorporated with the postbiotic of Pediococcus acidilactici and impact of the edible films on the quality and microbial safety of rainbow trout fillets

Akgöl M., Karatepe P., İncili G. K., Tekin A., Öksüztepe G., HAYALOĞLU A. A.

International Journal of Biological Macromolecules , cilt.329, 2025 (SCI-Expanded, Scopus)

6. A new plant-based milk and milk powder analogue from apricot (Prunus Armeniaca L.) seed press cake after cold pressing process

Dikme T. G., HAYALOĞLU A. A.

European Food Research and Technology , cilt.251, sa.8, ss.2291-2305, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

7. Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles

Yılmaz F., DAĞDEMİR E., HAYALOĞLU A. A.

Food Chemistry , cilt.481, 2025 (SCI-Expanded, Scopus)

8. Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk

Medjoudj H., Derouiche M., Grama B. S., Zidoune M. N., Attia H., HAYALOĞLU A. A.

Journal of Food Science and Technology , cilt.62, sa.7, ss.1296-1305, 2025 (SCI-Expanded, Scopus)

9. Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product

Kaya Turan B., KANMAZ H., HAYALOĞLU A. A.

Journal of Food Science , cilt.90, sa.7, 2025 (SCI-Expanded, Scopus)

10. A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

Fidan Ş., Tekin A., ŞAHİNGİL D., KARABULUT İ., HAYALOĞLU A. A.

Innovative Food Science and Emerging Technologies , cilt.102, 2025 (SCI-Expanded, Scopus)

11. Effect of hydrogen-producing magnesium-incorporated edible coating on Metabolomic and Volatilomic of beef meatballs

Kavrut E., Bulut M., ÇELEBİ Y., Tekin A., Çetintaş Y., HAYALOĞLU A. A., et al.

Food Chemistry , cilt.476, 2025 (SCI-Expanded, Scopus)

12. Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies

Tekin A., HAYALOĞLU A. A.

Future Foods , cilt.11, 2025 (Scopus)

13. Insights into heavy metal contamination, phenolic profile, and antioxidant capacities of leaf lettuce (Lactuca sativa L. var. crispa) and Swiss chard (Beta vulgaris L. var. cicla) cultivated on traffic intensity roadside

AMANPOUR A., KANMAZ H., Turan B. K., OLUM E., HAYALOĞLU A. A.

Journal of Food Composition and Analysis , cilt.140, 2025 (SCI-Expanded, Scopus)

14. Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects

Dikilitaş Saçkesen Ş. N., KARAKAYA S., DURMAZ G., GÜNDÜZ O., ŞAHİNGİL D., HAYALOĞLU A. A.

ACS Food Science and Technology , cilt.5, sa.3, ss.909-924, 2025 (Scopus)

15. Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)

Tekin A., KANMAZ H., KAYA B., Sulejmani E., HAYALOĞLU A. A.

Food Chemistry Advances , cilt.6, 2025 (Scopus)

16. Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential

Ayağ N., DAĞDEMİR E., ÇETİN B., HAYALOĞLU A. A.

International Dairy Journal , cilt.161, 2025 (SCI-Expanded, Scopus)

17. Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses

Akan E., TOK K., Kocazorbaz E. K., ZİHNİOĞLU F., YERLİKAYA O., HAYALOĞLU A. A., et al.

International Dairy Journal , cilt.161, 2025 (SCI-Expanded, Scopus)

18. The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage

Karatepe P., Kürşad İncili G., Tekin A., Çalıcıoğlu M., Akgöl M., HAYALOĞLU A. A.

Poultry Science , cilt.104, sa.2, 2025 (SCI-Expanded, Scopus)

19. Lactiplantibacillus Plantarum Postbiotics Suppress Salmonella Typhimurium Invasion and Modulate Innate Responses in Human Intestinal Epithelial Cells

Çobur H., Löker N., DIŞHAN A., Vurmaz M., Karatepe P., HIZLISOY H., et al.

Probiotics and Antimicrobial Proteins , 2025 (SCI-Expanded, Scopus)

20. Production of natural source nanocrystalline cellulose and performance comparison with industrial cellulose

Akbay Ö. C., BAHÇE E., KÖYTEPE S., KANMAZ H., HAYALOĞLU A. A.

Proceedings of the Institution of Mechanical Engineers, Part N: Journal of Nanomaterials, Nanoengineering and Nanosystems , 2025 (ESCI, Scopus)

21. A geographically-registered Arapgir purple basil pesto sauce prepared with four different cheese varieties: Comparison of physical, bioactive and rheological properties

ALTAY K., ŞAHİNGİL D., HAYALOĞLU A. A.

Food Chemistry Advances , cilt.4, sa.4, ss.100587, 2024 (Scopus)

22. Isolation and characterization of a new potential source of bioactive peptides: White mulberry (Morus alba) fruits and its leaves

KIRAÇ DEMİREL F. T., ŞAHİNGİL D., HAYALOĞLU A. A.

Food Chemistry Advances , cilt.4, 2024 (Scopus)

23. Volatiles, phenolic compounds and bioactive properties of essential oil and aqueous extract of purple basil (Ocimum basilicum L.) and antidiabetic activity in streptozotocin-induced diabetic Wistar rats

Kanmaz H., Gokce Y., Hayaloglu A. A.

Food Chemistry Advances , cilt.3, ss.100429-100438, 2023 (Scopus)

24. Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

İncili G. K., Akgöl M., Karatepe P., Kanmaz H., Kaya B., Tekin A., et al.

FOOD RESEARCH INTERNATIONAL , cilt.170, sa.170, ss.1-13, 2023 (SCI-Expanded, Scopus)

25. Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study.

Boran O. S., Sulejmani E., Hayaloglu A. A.

Food chemistry , cilt.412, ss.135495, 2023 (SCI-Expanded, Scopus)

26. Evaluation of techno-functional and biochemical characteristics of selected lactic acid bacteria (Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. mesenteroides) used for the production of Moroccan fermented milk: Lben

Sarhir S. T., Belkhou R., Bouseta A., Hayaloğlu A. A.

INTERNATIONAL DAIRY JOURNAL , cilt.140, sa.5, ss.105592, 2023 (SCI-Expanded, Scopus)

27. Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

İncili G. K., Akgöl M., Karatepe P., Tekin A., Kanmaz H., Kaya B., et al.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.172, ss.1-23, 2023 (SCI-Expanded, Scopus)

28. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses

Tekin A., Hayaloğlu A. A.

INTERNATIONAL DAIRY JOURNAL , cilt.137, ss.105508, 2023 (SCI-Expanded, Scopus)

29. Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey

Öztürk F. S., Gökbulut İ., Hayaloğlu A. A.

EMIRATES JOURNAL OF FOOD AND AGRICULTURE , cilt.35, sa.1, ss.78-85, 2023 (SCI-Expanded, Scopus)

30. An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage

Uruc K., Tekin A., Sahingil D., Hayaloglu A. A.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.82, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

31. Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)

Yigitvar I., Hayaloğlu A. A.

ACTA ALIMENTARIA , cilt.51, sa.4, ss.30-39, 2022 (SCI-Expanded)

32. Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain

Cakir Y., ÇAKMAKÇI S., HAYALOĞLU A. A.

SMALL RUMINANT RESEARCH , cilt.216, 2022 (SCI-Expanded, Scopus)

33. Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

Azarashkan Z., Farahani S., Abedinia A., Akbarmivehie M., Motamedzadegan A., Heidarbeigi J., et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , cilt.376, 2022 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 49

1. POSTBİYOTİKLER: KAVRAMLAR VE POTANSİYEL UYGULAMALAR

KANMAZ H., Vurmaz M., KAYA B., Fidan Ş., İNCİLİ G. K., HAYALOĞLU A. A.

1. Gıda Mikrobiyoloji Kongresi, Erzurum, Türkiye, 13 Eylül 2023, (Özet Bildiri)

2. An alternative plant-based fermented milk by kefir grains: Changes in texture, volatiles and bioactivity during storage

Uruç K., TEKİN A., ŞAHİNGİL D., HAYALOĞLU A. A.

12th NIZO Dairy Conference Innovations in Dairy Ingredients, Papendal, Hollanda, 5 - 08 Ekim 2021, (Özet Bildiri)

3. Küflü Civil peynir üzerinde yapılan son çalışmalar ve yapılması gerekenler

ÇAKMAKÇI S., HAYALOĞLU A. A., ÇETİN B., GÜRSES M., DAĞDEMİR E.

Türkiye 13. Gıda Kongresi, Türkiye, 21 - 23 Ekim 2020, (Özet Bildiri)

4. Anti-Aging Vitamine E taşıyıcısı yeni organojel sistemlerinin reolojik açıdan değerlendirilmesi

AKGÜLER G., KAYA G., ÇOLAK M., HAYALOĞLU A. A., HOŞGÖREN H.

10.Uluslararası Kozmetik Kimyası Üretimi ve Standardizasyonu Kongresi , 21 - 23 Şubat 2020, (Özet Bildiri)

5. DETERMINATION of VOLATILES, ANTIMICROBIAL and ANTIOXIDANT ACTIVITY of EXTRACTS from FLOWERS of CALENDULA (Calendula officinalis L.)

ŞAHİNGİL D., HAYALOĞLU A. A.

4th International Symposium of Medicinal and Aromatic Plants was, 2 - 04 Ekim 2018, (Tam Metin Bildiri)

6. Erzincan Tulum Cheese Production and the Images from the Plateaus in the OriginalProduction Area

ÇAKMAKÇI S., ÇAKIR Y., ERTEM H., HAYALOĞLU A. A.

INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Türkiye, 26 - 29 Nisan 2018, ss.785-789, (Tam Metin Bildiri)

7. Determination of antimicrobial activity (Gram positive and Gram negative pathogens) and antioxidant activity of extracts of methanolic, ethanolic and aqueous and SPME-GS/MS volatile profile of Calendula officinalis flowers

ŞAHİNGİL D., HAYALOĞLU A. A.

IV TIBBİ VE AROMATİK BİTKİLER SEMPOZYUMU, İzmir, Türkiye, 2 - 04 Ekim 2018, (Tam Metin Bildiri)

8. Changes in volatiles, antioxidant activity and proteolysis of cheese as affected by plants addition

HAYALOĞLU A. A., Gökçe Y., KANMAZ H., ABACI Z. M., Durmuş E., Dinç R., et al.

Innovations in Food Science and Human Nutrition, Roma, İtalya, 13 - 15 Eylül 2018, (Özet Bildiri)

9. Yandım Çavuş Ayranı: Its Manufacturing Procedure and Some Nutritional Characteristics

ŞAHİNGİL D., HAYALOĞLU A. A.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

10. A traditional foods: Composition and production of Malatya Tarhana (Darhane)

ŞAHİNGİL D., HAYALOĞLU A. A.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 19 - 21 Nisan 2018, (Özet Bildiri)

11. MICROBIOLOGICAL, CHEMICAL AND ANTIOXIDANT PROPERTIES OF TRADITIONAL TARHANA CHIPS WITH FERMENTED KEFIR

ŞAHİNGİL D., HAYALOĞLU A. A.

The 4th International Symposium on Traditional Foods from Adriatic to Caucasus, Girne, Kıbrıs (Kktc), 11 Nisan 2018, (Özet Bildiri)

12. Use of Rosehip (Rosa canina) on Physicochemical, Antioxidant Capacity, Volatile Composition and Sensory Properties of Yogurt

ŞAHİNGİL D., HAYALOĞLU A. A.

INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

13. Comparision of Residual Coagulant Activity in Different Blends of Calf Rennet and Camel Chymosin in White-brined Cheese

GÜMÜŞ P., HAYALOĞLU A. A.

International Conference on Raw Materıals to Processed Foods, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.211-214, (Tam Metin Bildiri)

14. Effects on Physico-Chemical, Proteolysis and Antioxidant Capacity Use of Capper in Cheeses

ŞAHİNGİL D., HAYALOĞLU A. A.

INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

15. Determination of Some Quality Characteristics of Cheese with Addition of some plants Dill, Garlic, Grape Seed and Flaxseed

KANMAZ H., Gökçe Y., ERGÜL S., YEL P. Ö., ŞAHİNGİL D., HAYALOĞLU A. A.

INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 - 13 Nisan 2018, (Özet Bildiri)

16. Determination of Some Quality Characteristics of Cheese with Addition of some plants Dill, Garlic, Grape Seed and Flaxseed

KANMAZ H., Gökçe Y., ERGÜL S., Yel P. Ö., ŞAHİNGİL D., HAYALOĞLU A. A.

NTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Türkiye, 11 Nisan 2018, (Özet Bildiri)

17. Skin ripening cheese:Turkish Tulum Cheese.

oluk c. a., GÜVEN M., HAYALOĞLU A. A., KARACA O. B.

The International Conference on Raw Materials to Processed Foods (RPFoods 2018, Antalya, Türkiye, 11 - 13 Nisan 2018, ss.148-152, (Tam Metin Bildiri)

18. Ribes anatolica BEHÇET (GROSSULARIACEAE) MEYVELERİNİN ÖNEMİ

YURT B., BEHÇET L., YAPAR Y., DEMİR N., HAYALOĞLU A. A.

INTERNATIONAL SYMPOSIUM ONMEDICINAL, AROMATIC AND DYE PLANTS, Malatya, Türkiye, 5 - 07 Ekim 2017, ss.387, (Özet Bildiri)

19. HEAD-SPACE AROMA PROFILE AND FATTY ACIDS COMPOSITION FOR THE CHARACTERIZATION OF CAPERS FROM MALATYA IN TURKEY

ŞAHİNGİL D., HAYALOĞLU A. A.

INTERNATIONAL SYMPOSIUM ON MEDICINAL, AROMATIC AND DYE PLANTS, 5 - 07 Ekim 2017, ss.101, (Özet Bildiri)

20. Determination of some physical properties of tray dried Arapgir purple basil OOcimum basillicum)

HAYALOĞLU A. A., Altay K., Yiğitvar İ., DİRİM S. N.

19 th International Conference on Food Processing and Technology, 23 - 25 Ekim 2017, (Özet Bildiri)

21. Effect of Different sonication on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lactobacillus helveticus DPC 4571 strains

DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

19 th International Conference on Food Processing and Technology, 23 - 25 Ekim 2017, (Özet Bildiri)

22. IDENTIFICATION OF VOLATILE COMPONENTS OF FRESH AND TRAY DRIEDARAPGIR PURPLE BASIL (Ocimum basilicum)

altay k., yiğitvar i., HAYALOĞLU A. A., İÇEN M. S., DİRİM S. N.

International Symposium on Medicinal, Aromatic and Dye Plants, 5 - 07 Ekim 2017, (Özet Bildiri)

23. Chemical Composition, Fatty Acids and Antioxidant Activities of Caper oil harvested in Turkey

ŞAHİNGİL D., HAYALOĞLU A. A.

16 th Euro Fed Lipid Congress and Expo, 16 - 19 Eylül 2017, (Özet Bildiri)

24. Ribes anatolica BEHÇET (GROSSULARIACEAE) MEYVELERİNİN ÖNEMİ

YURT B., BEHÇET L., YAPAR Y., DEMİR N., HAYALOĞLU A. A.

International Symposium on Medicinal, Aromatic and Dye Plants, 5 - 07 Ekim 2017, (Özet Bildiri)

25. PHYSICAL AND SENSORY PROPERTIES OF FRESH AND TRAY DRIED ARAPGIRPURPLE BASIL (Ocimum basilicum L.)

Yiğitvar İ., Altay K., HAYALOĞLU A. A.

International Symposium on Medicinal, Aromatic and Dye Plants, 5 - 07 Ekim 2017, (Özet Bildiri)

26. Volatile profile during storage of Butter Produced from different animals milk

TAHMAS KAHYAOĞLU D., ÇAKMAKÇI S., HAYALOĞLU A. A.

16 th euro fed lipid congress and expo, 16 - 19 Eylül 2017, (Özet Bildiri)

27. Effect of different sonication conditions on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lb. helveticus DPC 4571 strains

DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

19th International Conference on Food Processing Technology, October, 23 Ekim 2017, (Özet Bildiri)

28. Rıbes anatolıca Behçet (Grossularıaceae) Meyvelerinin Önemi

YURT B., BEHÇET L., YAPAR Y., DEMİR N., HAYALOĞLU A. A.

International Symposium on Medicinal, Aromatic and Dye Plants, 5 - 07 Ekim 2017, (Özet Bildiri)

29. Volatile profiles during storage of butter produced from different animals’ milk.

TAHMAS KAHYAOĞLU D., ÇAKMAKÇI S., HAYALOĞLU A. A.

15th Euro Fed Lipid Congress: Oil, fats and Lipids: New Technologies and Applications for a Healthier Life., Uppsala, İsveç, 27 - 30 Ağustos 2017, ss.186, (Özet Bildiri)

30. Volatile profiles during storage of butter produced from different animals milk

TAHMAS KAHYAOĞLU D., ÇAKMAKÇI S., HAYALOĞLU A. A.

15th Euro Fed Lipid Congress, 27 - 30 Ağustos 2017, (Özet Bildiri)

31. Changes in the Chemico physical Characteristics of Kashkaval Cheese Induced by Different Heat Treatments

sulejmani e., HAYALOĞLU A. A.

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016, (Özet Bildiri)

32. Effects of Adjunt Culture and Ripening Temperature on Proteolysis Volatiles Texture and Sensory Properties of Beyaz peynir White brined Cheese

HAYALOĞLU A. A., ŞAHİNGİL D.

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016, (Özet Bildiri)

33. A Comparative Study by GC MS of the Flavour Volatiles Produced during the Ripening of Raw and Pasteurized Macedonian Goat Cheese

sulejmani e., HAYALOĞLU A. A.

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016, (Özet Bildiri)

34. Effects of Adjunct Culture and Ripening Temperature on Proteolysis, Volatiles, Texture and Sensory Propertıes of Beyaz Peynir, White-Brined Cheese.

HAYALOĞLU A. A., ŞAHİNGİL D.

International Turkic World Conference on Chemical Sciences and Technologies, Skopje, Makedonya, 26 - 27 Ekim 2016, (Özet Bildiri)

35. The Effects of Coating with Beeswax on Volatile Compounds and Proteolysis Levels of Kashar Cheese During Ripening

DAĞDEMİR E., YILMAZ F., HAYALOĞLU A. A.

2nd Congress on Food Structure and Design, 26 - 28 Ekim 2016, (Özet Bildiri)

36. Volatile compounds of monofloral Turkish honeys

YILDIZ O., KOLAYLI S., HAYALOĞLU A. A., ŞAHİNGİL D., GÜRKAN H.

13th Asian Apicultural Association Conference, Jeddah, Birleşik Arap Emirlikleri, 24 - 26 Nisan 2016, (Özet Bildiri)

37. Changes in chemical composition and proteolysis of Macedonian white cheese produced from organic certified goat milk

sulejmani e., HAYALOĞLU A. A.

5th International Molecular Biology and Biotechnology Congress, 25 - 29 Ağustos 2016, (Özet Bildiri)

38. Differences of mineral composition of citrus and pine honey produced in Turkey

LEVENT O., HAYALOĞLU A. A.

13th Asian Apicultural Association (AAA) Conference, Riyadh, Birleşik Arap Emirlikleri, 24 - 26 Nisan 2016, ss.301, (Özet Bildiri)

39. Characteristic of bingol flower honey produced east region of Turkey

YURT B., HAYALOĞLU A. A.

13th Asian Apicultural Association Conference, 24 - 26 Nisan 2016, (Özet Bildiri)

40. Differences of mineral composition of citrus and pine honey produced in Turkey

LEVENT O., HAYALOĞLU A. A.

13th Asian Apicultural Association Conference, 24 - 26 Nisan 2016, (Özet Bildiri)

41. Sweet Cherry A comparative study for phytochemicals volatiles and sensory characteristics of twelve cherry cultivars grown in Turkey

HAYALOĞLU A. A., DEMİR N.

18. EuroFoodChem, Madrid, Spain, 13 - 16 Ekim 2015, (Özet Bildiri)

42. Effects of scalding temperature and time on the chemical textural and microstructural properties of traditional Urfa cheese

ATASOY A. F., Çiçek M., HAYALOĞLU A. A.

The 3rd International Symposium on Traditional foods from Adriatic to Caucasus, 1 - 04 Ekim 2015, (Özet Bildiri)

43. Optimization of ripening time temperature and salt concentration in a model cheese using response surface methodology determination of proteolysis and bioactive properties

HAYALOĞLU A. A., ŞAHİNGİL D., Gökçe Y.

18. EuroFoodChem, Madrid, Spain, 13 - 16 Ekim 2015, (Özet Bildiri)

44. Gender age and geographical region on liking and consumption preference of cig kofte raw meatball a popular traditional food in Turkey

HAYALOĞLU A. A., BORAN O. S., GÖKÇE Y.

11th Pangborn Sensory Science Symposium, İsveç, 23 - 27 Ağustos 2015, (Özet Bildiri)

Kitaplar 1

1. Cheese Varieties Ripened Under Brine

HAYALOĞLU A. A.

Cheese: Chemistry, Physics and Microbiology, Paul L. H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett, Editör, Academic Press , ss.997-1040, 2017

Metrikler

Yayın

220

Yayın (WoS)

147

Yayın (Scopus)

149

Atıf (WoS)

2804

H-İndeks (WoS)

Atıf (Scopus)

2367

H-İndeks (Scopus)

Atıf (Scholar)

184

H-İndeks (Scholar)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Atıf (Scholar)

H-İndeks (Scholar)

Proje

Tez Danışmanlığı

Açık Erişim