Hayaloglu, Ali Adnan

Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential

Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kas,ar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles

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

Metabolite profiling of fermented milks as affected by adjunct cultures during long-term storage

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

Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

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