WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2025 Article 3. Yazar
Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel <i>Streptococcus thermophilus</i> Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures
FOOD SCIENCE & NUTRITION
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Cilt 13
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ISSN 2048-7177
Doç. Dr. TALHA DEMİRCİ
· 5 yazar
WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2024 Article 4. Yazar
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
FOOD SCIENCE & NUTRITION
·
Cilt 12, s. 4952-4965
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ISSN 2048-7177
WoS
🏆 JCR Q1 · JIF 5,6
YÖKSİS Eşleşti
2012 Article Son Yazar
Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey
FOOD AND BIOPROCESS TECHNOLOGY
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Cilt 5, s. 1832-1839
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ISSN 1935-5130
Prof. Dr. MEHMET MUSA ÖZCAN
· 3 yazar
WoS
🏆 JCR Q3 · JIF 3,2
YÖKSİS Eşleşti
2010 Article 3. Yazar
OPTIMIZATION OF THE EFFECT OF SWEETENER AND DIETARY FIBER ON RHELOGICAL AND SENSORY PROPERTIES OF SALEP BEVERAGE
JOURNAL OF TEXTURE STUDIES
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Cilt 41, s. 804-824
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ISSN 0022-4901
Prof. Dr. MUSTAFA KARAKAYA
· 4 yazar
WoS
🏆 JCR Q3 · JIF 3,2
YÖKSİS Eşleşti
2009 Article 3. Yazar
PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH
JOURNAL OF TEXTURE STUDIES
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Cilt 40, s. 606-622
·
ISSN 0022-4901