Aksu, Muhammet Irfan

Molecular characterization of yeast flora and quality attributes of traditional gravyer cheese

Combined Effects of Ultra-High-Pressure Homogenization and Enzyme Treatments on the Quality Properties of Juice From Apple Industrial By-Products

Determination of the Antimicrobial Effects of Synbiotic Kefir Produced from Buffalo Milk Enriched with Galactooligosaccharides and Inulin

Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage

Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma

Raspberry Powder (<i>Rubus idaeus</i> L.) as a Natural Preservative in Aerobically Packaged Ground Beef: The Phytochemical Profile and Effect on Lipid Oxidation, Color Deterioration, and Microbial Growth during Storage

Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk

Ultra-high-pressure homogenization in chicory root juice production

High-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties

Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastirma quality during refrigerated storage

Chemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredient

Red raspberry (<i>Rubus ideaus</i> L.) extracts: A novel ingredient in cemen paste