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
·
Cilt 13
·
ISSN 2048-7177
Doç. Dr. TALHA DEMİRCİ
· 5 yazar
WoS
YÖKSİS Eşleşti
2025 Article 1. Yazar
Comparative study of the outcome of yogurt-type fermentation of lactose-containing and lactose-free cow and sheep milk
SMALL RUMINANT RESEARCH
·
Cilt 252
·
ISSN 0921-4488
WoS
🏆 JCR Q3 · JIF 3,1
YÖKSİS Eşleşti
2024 Article 1. Yazar
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
INTERNATIONAL DAIRY JOURNAL
·
Cilt 158
·
ISSN 0958-6946
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
·
ISSN 2048-7177
WoS
YÖKSİS Eşleşti
2023 Article 1. Yazar
Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat
BRITISH POULTRY SCIENCE
·
Cilt 64, s. 357-363
·
ISSN 0007-1668
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2023 Article Son Yazar
The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by <i>Lactobacillus rhamnosus</i> GG
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 60, s. 2433-2443
·
ISSN 0022-1155
Doç. Dr. KÜBRA ÜNAL
· 3 yazar
WoS
🏆 JCR Q4 · JIF 1,3
YÖKSİS Eşleşti
2023 Article 2. Yazar
Improvement of Structural and Nutritional Quality of Gluten Free Pasta
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
·
Cilt 21, s. 867-885
·
ISSN 1542-8052
Dr. Öğr. Üyesi MİNE ASLAN
· 3 yazar
WoS
🏆 JCR Q1 · JIF 4,4 2023 Article 1. Yazar
The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins
BRITISH FOOD JOURNAL
·
Cilt 125, s. 3573-3584
·
ISSN 0007-070X
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU
· 4 yazar
WoS
YÖKSİS Eşleşti
2022 Article 1. Yazar
Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
BRITISH POULTRY SCIENCE
·
Cilt 63, s. 31-38
·
ISSN 0007-1668
Doç. Dr. KÜBRA ÜNAL
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2022 Article 2. Yazar
Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
Cilt 59, s. 1478-1486
·
ISSN 0022-1155
Doç. Dr. KÜBRA ÜNAL
· 2 yazar
WoS
🏆 JCR Q2 · JIF 1,4
YÖKSİS Eşleşti
2022 Article 1. Yazar
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
VETERINARY RESEARCH FORUM
·
Cilt 13, s. 21-27
·
ISSN 2008-8140
WoS
🏆 JCR Q4 · JIF 0,9
YÖKSİS Eşleşti
2021 Article 1. Yazar
Ultrasound application and electrolyzed water combination improve the microbial quality and textural parameters of chicken breast meats
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
·
Cilt 72, s. 12-20
·
ISSN 0003-925X
WoS
🏆 JCR Q3 · JIF 1
YÖKSİS Eşleşti
2021 Article 1. Yazar
Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
·
Cilt 64
·
ISSN 1516-8913
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE
· 2 yazar
WoS
🏆 JCR Q4 · JIF 0,5 2020 Article 1. Yazar
Different properties of chicken and turkey breast fillets marinated with fruit juices
FLEISCHWIRTSCHAFT
·
Cilt 100, s. 88-93
·
ISSN 0015-363X
WoS
YÖKSİS Eşleşti
2019 Article 2. Yazar
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
BRITISH POULTRY SCIENCE
·
Cilt 60, s. 381-387
·
ISSN 0007-1668
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
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2018 Article 4. Yazar
Fortification of set-type yoghurts with <i>Elaeagnus</i> <i>angustifolia</i> L<i>.</i> flours: Effects on physicochemical, textural, and microstructural characteristics
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 90, s. 620-626
·
ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar
WoS
🏆 JCR Q1 · JIF 6,4
YÖKSİS Eşleşti
2009 Article Son Yazar
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
MEAT SCIENCE
·
Cilt 83, s. 610-619
·
ISSN 0309-1740
Prof. Dr. MUSTAFA KARAKAYA
· 3 yazar