WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2025 Article 1. Yazar
Quality and shelf-life improvement of Kashar cheese using basil seed gum-based coatings and films
MLJEKARSTVO
·
Cilt 75, s. 217-230
·
ISSN 0026-704X
WoS
🏆 JCR Q1 · JIF 8,8
YÖKSİS Eşleşti
2022 Article 2. Yazar
Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ere.gli region at different stages of ripening
FOOD RESEARCH INTERNATIONAL
·
Cilt 162
·
ISSN 0963-9969
Dr. Öğr. Üyesi AYSUN ORAÇ
· 3 yazar
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2021 Article 2. Yazar
Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 148
·
ISSN 0023-6438
WoS
YÖKSİS Eşleşti
2021 Article 1. Yazar
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region
JOURNAL OF DAIRY RESEARCH
·
Cilt 88, s. 445-451
·
ISSN 0022-0299
WoS
🏆 JCR Q2 · JIF 4,9
YÖKSİS Eşleşti
2019 Article 1. Yazar
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
FOOD SCIENCE OF ANIMAL RESOURCES
·
Cilt 39, s. 541-554
·
ISSN 2636-0772
Doç. Dr. BİRSEN BULUT SOLAK
· 2 yazar
WoS
2014 Article 2. Yazar
Effect of the Cytokinin Forchlorfenuron on Tannin Content of Thompson Seedless Table Grapes
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
·
Cilt 65, s. 230-237
·
ISSN 0002-9254
Prof. Dr. AŞKIN BAHAR
· 7 yazar
WoS
2012 Article 3. Yazar
Determination of tocopherol contents of some olive varieties harvested at different ripening periods
NATURAL PRODUCT RESEARCH
·
Cilt 26, s. 1454-1457
·
ISSN 1478-6419
Prof. Dr. MEHMET MUSA ÖZCAN
· 4 yazar
WoS
🏆 JCR Q3 · JIF 1,8
YÖKSİS Eşleşti
2003 Article 3. Yazar
Use of different salting techniques in Halloumi cheese:: Effect on sensory, microbiological and chemical properties
ACTA ALIMENTARIA
·
Cilt 32, s. 7-14
·
ISSN 0139-3006