Cakmakci, Songul

Functional yogurt prepared using oleaster (<i>Elaeagnus angustifolia</i> L.) flour and <i>Lactobacillus acidophilus</i>: probiotic viability and techno-functional properties

Development and Techno-functional Characterization of Beyaz Cheese Fortified with Walnut (<i>Juglans regia</i> L.) Leaf Powder and <i>Lactobacillus acidophilus</i> LA-5

Effects of the debittering process on the physicochemical and techno-functional properties, mineral composition, and bioactive compounds of bitter apricot (<i>Prunus armeniaca</i> L.) kernels

Principles of environmentally sustainable agriculture for building resilient and resource-efficient food systems

Effects of extraction methods on the phenolic, flavonoid and antioxidant compounds of selected medicinal-aromatic spices: a comparative study

Probiotic viability, β-carotene and mineral contents, color, physicochemical and sensory properties of ice cream prepared with carrot (<i>Daucus carota</i> L.) puree and Bifidobacterium animalis subsp. <i>lactis </i>BB-12

Foods of the Future: Challenges, Opportunities, Trends, and Expectations

Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain <i>Penicillium roqueforti</i> 41

The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter

Standardisation of traditional rennet produced from sheep abomasum

Assessment and Principles of Environmentally Sustainable Food and Agriculture Systems

Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using <i>Penicillium roqueforti</i> 41 strain

Changes during storage in volatile compounds of butter produced using cow, sheep or goat's milk