Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.71, ss.408-416, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat's milk

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.20, ss.1876-1893, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Cheese Varieties Ripened Under Brine

CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION, ss.997-1040, 2017 (SCI İndekslerine Giren Dergi) identifier

The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.52, ss.180-187, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

FOOD CHEMISTRY, cilt.211, ss.160-170, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.32, ss.245-249, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.49, ss.435-443, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

Nutritional Quality Assessment in Dairy Products: A Perspective

FOOD PROCESSING: STRATEGIES FOR QUALITY ASSESSMENT, ss.105-123, 2014 (SCI İndekslerine Giren Dergi) identifier

Simultaneous use of transglutaminase and rennet in white-brined cheese production

INTERNATIONAL DAIRY JOURNAL, cilt.33, ss.129-134, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.16, ss.1663-1675, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.16, ss.1630-1653, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.16, ss.1407-1416, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.47, ss.2405-2412, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.57, ss.10466-10470, 2009 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Influence of rennet concentration on ripening characteristics of Halloumi cheese

JOURNAL OF FOOD BIOCHEMISTRY, cilt.32, ss.615-627, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Cheeses of Turkey: 2. Varieties ripened under brine

DAIRY SCIENCE & TECHNOLOGY, cilt.88, ss.225-244, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Influence of ripening container on the lactic acid bacteria population in Tulum cheese

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, cilt.24, ss.293-299, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Cheeses of Turkey: 3. Varieties containing herbs or spices

DAIRY SCIENCE & TECHNOLOGY, cilt.88, ss.245-256, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.4, 2008 (SCI İndekslerine Giren Dergi) identifier

Effects of breed and lactation stage on melting behaviour of milk fat determined by differential scanning calorimeter

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.45, ss.102-104, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

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

INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Türkiye, 26 - 29 Nisan 2018, ss.785-789

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

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

Skin ripening cheese:Turkish Tulum Cheese.

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

Ribes anatolica BEHÇET (GROSSULARIACEAE) MEYVELERİNİN ÖNEMİ

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

Ribes anatolica BEHÇET (GROSSULARIACEAE) MEYVELERİNİN ÖNEMİ

International Symposium on Medicinal, Aromatic and Dye Plants, 5 - 07 Ekim 2017

Rıbes anatolıca Behçet (Grossularıaceae) Meyvelerinin Önemi

International Symposium on Medicinal, Aromatic and Dye Plants, 5 - 07 Ekim 2017

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

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

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

International Turkic World Conference on Chemical Sciences and Technologies, 26 - 30 Ekim 2016

Characteristic of bingol flower honey produced east region of Turkey

13th Asian Apicultural Association Conference, 24 - 26 Nisan 2016

Protein breakdown evaluation of peptide and aminoacid profiles f cheese during ripening

5th Euro-Global Summit and Expo on Food & Beverages, Alicante, Spain, 16 - 18 Haziran 2015

Kitap & Kitap Bölümleri

Cheese Varieties Ripened Under Brine

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