INTERNATIONAL DAIRY JOURNAL
10 yayın · 134 atıf
Yayınlar
| Başlık | Yıl | Yazar | Atıf |
|---|---|---|---|
|
Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential
|
2025 | Ayag, Neslihan, Dagdemir, Elif, Cretin, Bulent +1 | 3 |
|
Multidimensional evaluation of techno-functional properties of yoghurt bacteria
|
2024 | Aktas, Haktan, Cetin, Bulent | 6 |
|
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
|
2024 | Erkaya-Kotan, Tuba, Hayaloglu, Ali Adnan | 6 |
|
Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
|
2023 | Oz, Emel, Brennan, Charles S., Huppertz, Thom +5 | 15 |
|
Standardisation of traditional rennet produced from sheep abomasum
|
2023 | Salik, Mehmet Ali, Cakmakci, Songul | 3 |
|
Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
|
2022 | Ayag, Neslihan, Dagdemir, Elif, Hayaloglu, Ali Adnan | 20 |
|
Determination of triacylglycerols in milk fat from different species using UPLC-Q-TOF-MS
|
2022 | Karrar, Emad, Ahmed, Isam A. Mohamed, Huppertz, Thom +3 | 7 |
|
Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser
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2021 | Gurbuz, Zeynep, Erkaya-Kotan, Tuba, Sengul, Mustafa | 49 |
|
Bacterial and yeast microbial diversity of the ripened traditional middle east surk cheese
|
2021 | Esen, Yusuf, Cetin, Bulent | 16 |
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Microbiological characteristics and identi fi cation of yeast microbiota of traditional mouldy civil cheese
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2021 | Yildiz, Melike, Turgut, Tamer, Cetin, Bulent +1 | 9 |