Salik, Mehmet Ali

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

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

Standardisation of traditional rennet produced from sheep abomasum

Assessment and Principles of Environmentally Sustainable Food and Agriculture Systems

Probiotic ice cream with <i>Malus floribunda</i> fruit sauce: Quality properties, mineral, and volatile composition

The effects of adding <i>Hibiscus sabdariffa</i> L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt