YÖKSİS Makale Veritabanı

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics

Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

From Raw to Fermented: Uncovering the Microbial Wealth of Dairy

From Raw to Fermented: Uncovering the Microbial Wealth of Dairy

Quality Changes in Chicken Meat Marinated With Antioxidant‐Rich Fruit and Vegetable Juices