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Assessment of lactic acid bacteria isolated from traditional Muş Tulum cheese

Mljekarstvo, 2024-10, Vol.74 (4), p.296-311

2024

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Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Food chemistry, 2020-05, Vol.311, p.125910-125910, Article 125910

2020

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Mathematical optimization of multilinear and artificial neural network regressions for mineral composition of different tea types infusions

Scientific reports, 2024-08, Vol.14 (1), p.18285-10, Article 18285

2024

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The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)

Food chemistry, 2021-03, Vol.341 (Pt 2), p.128184-128184, Article 128184

2021

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Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese

International dairy journal, 2022-11, Vol.134, p.105443, Article 105443

2022

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Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

Food science & technology, 2017-10, Vol.84, p.842-850

2017

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New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics

Food and bioprocess technology, 2023-07, Vol.16 (7), p.1413-1428

2023

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Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese

Packaging technology & science, 2023-12, Vol.36 (12), p.1005-1019

2023

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Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt

International dairy journal, 2022-03, Vol.126, p.105229, Article 105229

2022

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EFFECTS OF TEA ORIGIN, TYPE, CONCENTRATION AND BREWING TIME ON ESSENTIAL AND TRACE ELEMENTS IN TEA INFUSION AND DAILY INTAKE BY HUMAN

Environmental engineering and management journal, 2024-02, Vol.23 (2), p.309-318

2024

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Application of multivariate machine learning methods to investigate organic compound content of different pepper spices

Food bioscience, 2023-02, Vol.51, p.102216, Article 102216

2023

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Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses

International journal of dairy technology, 2015-08, Vol.68 (3), p.381-388

Atasoy, Ahmet Ferit

2015

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Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk

International dairy journal, 2024-03, Vol.150, p.105859, Article 105859

2024

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Sodium caseinate-based edible bioactive films with psyllium (Plantago ovata) mucilage powder and probiotic Saccharomyces boulardii

Kahramanmaraş Sütçü İmam Üniversitesi tarım ve doğa dergisi, 2023-11

2023

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Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese

Journal of food processing and preservation, 2019-10, Vol.43 (10), p.n/a

2019

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Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters

International journal of agriculture, environment and food sciences (Online), 2020-03, Vol.4 (1), p.7-13

2020

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Physico-chemical and sensorial properties of groundnut milk and it’s yoghurt

Journal of food measurement & characterization, 2018-09, Vol.12 (3), p.1997-2004

2018

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effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined Turkish cheese

International journal of food science & technology, 2004-08, Vol.39 (7), p.727-735

2004

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Effects of Scalding Temperature, Scalding Time and Ripening Time on the Chemical, Textural and Microstructural Properties of Ovine Milk Urfa Cheese

Tarım Bilimleri Dergisi, 2021-06

2021

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effects of carob juice concentrates on the properties of yoghurt

International journal of dairy technology, 2009-05, Vol.62 (2), p.228-233

ATASOY, AHMET FERIT

2009

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Nutritional Minerals and Heavy Metals in Tea Infusions and Daily Intake of Human Body

Turkish journal of agriculture : food science and technology, 2019-02, Vol.7 (2), p.234-239

2019

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Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Food chemistry, 2008-10, Vol.110 (3), p.598-604

2008

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Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Food chemistry, 2009-07, Vol.115 (1), p.71-78

2009

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Zeytin yaprağı özütünün tereyağı, ayçiçek yağı ve patates cipsinde lipit oksidasyonu üzerindeki etkileri

Harran Tarım ve Gıda Bilimleri Dergisi, 2024-09, Vol.28 (3), p.489-499

2024

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Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

Small ruminant research, 2013-10, Vol.115 (1-3), p.113-123

2013

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Assessment of lactic acid bacteria isolated from traditional Muş Tulum cheese

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Mathematical optimization of multilinear and artificial neural network regressions for mineral composition of different tea types infusions

The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)

Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics

Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese

Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt

EFFECTS OF TEA ORIGIN, TYPE, CONCENTRATION AND BREWING TIME ON ESSENTIAL AND TRACE ELEMENTS IN TEA INFUSION AND DAILY INTAKE BY HUMAN

Application of multivariate machine learning methods to investigate organic compound content of different pepper spices

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses

Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk

Sodium caseinate-based edible bioactive films with psyllium (Plantago ovata) mucilage powder and probiotic Saccharomyces boulardii

Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese

Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters

Physico-chemical and sensorial properties of groundnut milk and it’s yoghurt

effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined Turkish cheese

Effects of Scalding Temperature, Scalding Time and Ripening Time on the Chemical, Textural and Microstructural Properties of Ovine Milk Urfa Cheese

effects of carob juice concentrates on the properties of yoghurt

Nutritional Minerals and Heavy Metals in Tea Infusions and Daily Intake of Human Body

Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening

Zeytin yaprağı özütünün tereyağı, ayçiçek yağı ve patates cipsinde lipit oksidasyonu üzerindeki etkileri

Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

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