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
🏆 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
🏆 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
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Cilt 60, s. 2433-2443
·
ISSN 0022-1155
Doç. Dr. KÜBRA ÜNAL
· 3 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
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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 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
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Cilt 39, s. 541-554
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ISSN 2636-0772
Doç. Dr. BİRSEN BULUT SOLAK
· 2 yazar