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Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts

Journal of Central European Agriculture, 2020-09, Vol.21 (3), p.461-475

2020

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Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink

Akademik Gıda, 2020, Vol.18 (1), p.12-18

2020

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Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt

Food bioscience, 2022-08, Vol.48, p.101802, Article 101802

2022

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Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method

AAPS PharmSciTech, 2024-05, Vol.25 (5), p.99-99, Article 99

2024

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Heavy metal concentrations in raw milk collected from different regions of Samsun, Turkey

International journal of dairy technology, 2012-11, Vol.65 (4), p.516-522

2012

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Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1421-1430

2015

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Investigation of physicochemical, microstructure and antioxidant properties of firethorn (Pyracantha coccinea var. lalandi) microcapsules produced by spray-dried and freeze-dried methods

South African journal of botany, 2023-04, Vol.155, p.340-354

2023

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The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink

International journal of dairy technology, 2018-11, Vol.71 (4), p.906-920

2018

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Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Food science & technology, 2021-08, Vol.148, p.111774, Article 111774

2021

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Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

Czech Journal of Food Sciences, 2010-01, Vol.28 (6), p.538-546

2010

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UTILIZATION OF WET OKARA IN LOW-FAT BEEF PATTIES

Journal of muscle foods, 2007-04, Vol.18 (2), p.226-235

2007

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Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)

Journal of food science and technology, 2017-03, Vol.54 (3), p.735-742

2017

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A survey of the chemical, biochemical, microbiological and sensorial quality of A ho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

International journal of dairy technology, 2016-05, Vol.69 (2), p.209-216

2016

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CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Journal of muscle foods, 2009-01, Vol.20 (1), p.89-100

2009

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Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk: Using of Fat Replacers at Kefir Produce

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1421-1430

2015

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review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

International journal of dairy technology, 2009-08, Vol.62 (3), p.354-360

2009

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A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

International journal of dairy technology, 2016-05, Vol.69 (2), p.209-216

2016

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The effect of fermentation time on the volatile aromatic profile of tarhana dough

Food science and technology international, 2019-04, Vol.25 (3), p.212-222

2019

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Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts

International journal of food science & technology, 2009-02, Vol.44 (2), p.386-393

2009

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Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades

International journal of dairy technology, 2018-02, Vol.71 (1), p.264-268

2018

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The Partial Purification and Properties of Pepsin Obtained from Turkey Proventriculus

Biotechnology and bioprocess engineering, 2007-08, Vol.12 (4), p.450-456

2007

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effect of adding herbs to labneh on physicochemical and organoleptic quality during storage

International journal of dairy technology, 2011-02, Vol.64 (1), p.108-116

2011

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Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

International journal of food properties, 2011-03, Vol.14 (2), p.287-299

2011

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Partial purification and characterization of alkaline proteases from the Black Sea anchovy(Engraulis encrasicholus) digestive tract

African journal of biotechnology, 2013-01, Vol.12 (1), p.56-63

2013

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YÖNETİŞİM VE AVRUPA SOSYAL MODELİ

Social Sciences Studies Journal, 2021-01, Vol.7 (79), p.956-981

Ejder Temiz, Hasan

2021

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Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts

Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink

Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt

Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method

Heavy metal concentrations in raw milk collected from different regions of Samsun, Turkey

Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

Investigation of physicochemical, microstructure and antioxidant properties of firethorn (Pyracantha coccinea var. lalandi) microcapsules produced by spray-dried and freeze-dried methods

The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink

Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

UTILIZATION OF WET OKARA IN LOW-FAT BEEF PATTIES

Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)

A survey of the chemical, biochemical, microbiological and sensorial quality of A ho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk: Using of Fat Replacers at Kefir Produce

review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts

Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades

The Partial Purification and Properties of Pepsin Obtained from Turkey Proventriculus

effect of adding herbs to labneh on physicochemical and organoleptic quality during storage

Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

Partial purification and characterization of alkaline proteases from the Black Sea anchovy(Engraulis encrasicholus) digestive tract

YÖNETİŞİM VE AVRUPA SOSYAL MODELİ

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