Erkaya-Kotan, Tuba

A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking

Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kasar cheese produced by probiotic <i>Lactobacillus acidophilus</i>

Volatilome profile (HS-SPME/GCeMS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis

Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kas,ar cheese

Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser