E-LIB Suche - Ergebnisse für: Koçak, Celalettin

1

The determination of volatile profile during the ripening p..:

Sözeri Atik, Didem ; Akın, Nihat ; Akal, Havva Ceren.
International Dairy Journal. 117 (2021) - p. 104991 , 2021

2

Volatile profile evolution and sensory evaluation of tradit..:

Demirci, Sümeyye ; Öztürk, Hale İnci ; Atik, Didem Sözeri...
European Food Research and Technology. 247 (2021) 8 - p. 2097-2108 , 2021

Link: https://doi.org/10.1007/..

3

Temporal microbiota and biochemical profiles during product..:

Ozturkoglu‐Budak, Sebnem ; Aykas, Didem P ; Kocak, Celalettin...
International Journal of Dairy Technology. 71 (2018) S1 - p. 99-106 , 2018

Link: https://doi.org/10.1111/..

4

Use of whey in Kefir production:

Türkmen, Nazlı ; Akal, Ceren ; Koçak, Celalettin
Journal of Biotechnology. 185 (2014) - p. S84-S85 , 2014

Link: https://doi.org/10.1016/..

5

Use of whey in Ayran production:

Türkmen, Nazlı ; Akal, Ceren ; Koçak, Celalettin
Current Opinion in Biotechnology. 24 (2013) - p. S138 , 2013

Link: https://doi.org/10.1016/..

6

Changes of free fatty acid contents and sensory properties ..:

Akın, Nihat ; Aydemir, Serdar ; Koçak, Celalettin.
Food Chemistry. 80 (2003) 1 - p. 77-83 , 2003

Link: https://doi.org/10.1016/..

7

Utilization of Reconstituted Whey Powder and Microbial Tran..:

Akal, Ceren ; Koçak, Celalettin ; Kanca, Nazlı.
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.60.02.22.7383. , 2022

Link: https://hrcak.srce.hr/28..

8

Volatile profile evolution and sensory evaluation of tradit..:

Demirci, Sumeyye ; Ozturk, Hale Inci ; Atik, Didem Sozeri...
https://aperta.ulakbim.gov.tr/record/232392. , 2021

Link: https://aperta.ulakbim.g..

9

The determination of volatile profile during the ripening p..:

Atik, Didem Sozeri ; Akin, Nihat ; Akal, Havva Ceren.
https://aperta.ulakbim.gov.tr/record/235370. , 2021

Link: https://aperta.ulakbim.g..

10

Temporal microbiota and biochemical profiles during product..:

Ozturkoglu-Budak, Sebnem ; Aykas, Didem P ; Kocak, Celalettin...
1364-727X. , 2018

Link: https://dspace.library.u..

11

Temporal microbiota and biochemical profiles during product..:

Ozturkoglu-Budak, Sebnem ; Aykas, Didem P ; Kocak, Celalettin...
Ozturkoglu-Budak , S , Aykas , D P , Kocak , C , Donmez , S , Gursoy , A , De Vries , R P & Bron , P A 2018 , ' Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese ' , International Journal of Dairy Technology , vol. 71 , pp. 99-106 . https://doi.org/10.1111/1471-0307.12493. , 2018

Link: https://pure.knaw.nl/por..

12

Effect of pressurized carbon dioxide on the quality criteri..:

Avşar, Yahya Kemal ; Koçak, Celalettin ; Tamuçay, Balkır
GIDA. , 2008

Link: https://hdl.handle.net/2..

13

A comparative study on the production methods of ayran ; Ay..:

Koçak, Celalettin ; Avşar, Yahya Kemal ; Tamuçay, Balkır
GIDA. , 2006

Link: https://hdl.handle.net/2..

14

Türkiye'de kaliteli salamura beyaz peynir üretim teknolojis..:

Yıldız, Fatih ; Koçak, Celalettin ; Karacabey, Abdi.
https://app.trdizin.gov.tr/publication/project/detail/TlRBeU1URT0. , 1988

Link: https://hdl.handle.net/1..

15

Türkiye'de kaliteli salamura beyaz peynir üretim teknolojis..:

Yıldız, Fatih ; Koçak, Celalettin ; Karacabey, Abdi.
5021. , 1988

Link: https://hdl.handle.net/1..