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ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR.
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- GIDA: The Journal of Food, 2020, v. 45, n. 2, p. 299, doi. 10.15237/gida.GD19151
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- Article
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese.
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- Journal of Food Science & Technology, 2019, v. 56, n. 2, p. 589, doi. 10.1007/s13197-018-3513-3
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- Article
Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2021, v. 27, n. 2, p. 155, doi. 10.15832/ankutbd.605018
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- Article
Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 3, p. 184, doi. 10.15567/mljekarstvo.2020.0305
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- Article
Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt.
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- Dairy / Mljekarstvo, 2019, v. 69, n. 1, p. 42, doi. 10.15567/mljekarstvo.2019.0104
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- Article
Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey.
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- International Journal of Food Engineering, 2008, v. 4, n. 2, p. 1, doi. 10.2202/1556-3758.1188
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- Article
Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters.
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- European Food Research & Technology, 2022, v. 248, n. 8, p. 2145, doi. 10.1007/s00217-022-04037-4
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- Article
The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk.
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- Journal of Dairy Research, 2015, v. 82, n. 3, p. 365, doi. 10.1017/S0022029915000278
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- Article
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
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- Journal of Dairy Research, 2014, v. 81, n. 4, p. 394, doi. 10.1017/S0022029914000326
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- Article
The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 1, p. 180, doi. 10.1111/ijfs.13264
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- Article
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2643, doi. 10.1111/ijfs.12597
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- Article
Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 435, doi. 10.1111/ijfs.12320
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- Article
Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 11, p. 2405, doi. 10.1111/j.1365-2621.2012.03116.x
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- Article
Volatile composition and proteolysis in traditionally produced mature Kashar cheese.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 7, p. 1388, doi. 10.1111/j.1365-2621.2009.01968.x
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- Article
Thin-layer drying characteristics of kurut, a Turkish dried dairy by-product.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 9, p. 1080, doi. 10.1111/j.1365-2621.2006.01351.x
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- Article
Evaluation of physicochemical characteristics, antioxidant activity and phenolic profile of Crataegus species in Malatya, Turkey.
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- Emirates Journal of Food & Agriculture (EJFA), 2023, v. 35, n. 1, p. 78
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- Article
Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 13, p. 8022, doi. 10.1002/jsfa.13632
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- Article
The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods.
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- Journal of Food Safety, 2019, v. 39, n. 2, p. N.PAG, doi. 10.1111/jfs.12610
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- Article
Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 408, doi. 10.1111/1471-0307.12486
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- Article
Influence of adjunct cultures on angiotensin‐converting enzyme (ACE)‐inhibitory activity, organic acid content and peptide profile of kefir.
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 131, doi. 10.1111/1471-0307.12346
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- Article
Effects of Penicillium roqueforti and whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 4, p. 594, doi. 10.1111/1471-0307.12156
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- Article
Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 4, p. 584, doi. 10.1111/1471-0307.12159
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- Publication type:
- Article
Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening.
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- International Journal of Dairy Technology, 2014, v. 67, n. 2, p. 265, doi. 10.1111/1471-0307.12118
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- Publication type:
- Article
Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 512, doi. 10.1111/1471-0307.12069
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- Article
The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese ( Beyaz peynir) on the fatty acid and volatile content.
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- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 494, doi. 10.1111/j.1471-0307.2011.00683.x
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- Publication type:
- Article
Proteolytic properties of Turkish white-brined cheese ( Beyaz peynir) made by using wild-type Lactococcal strains.
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- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 394, doi. 10.1111/j.1471-0307.2011.00673.x
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- Article
Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product.
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- International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 444, doi. 10.1111/j.1471-0307.2011.00687.x
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- Article
Rheological and physicochemical properties of apricot kernel cream—An innovative cream‐like product.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16056
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- Article
Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14689
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- Article
Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14157
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- Article
β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1155, doi. 10.1111/jfpp.12075
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- Article
Lysine‐Based Two‐Component Organogelator: Naproxen Carrier Soft Material.
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- ChemistrySelect, 2023, v. 8, n. 46, p. 1, doi. 10.1002/slct.202302968
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- Article
C18 Unsaturated Fatty Acid Selectivity of Lipases During the Acidolysis Reaction Between Tripalmitin and Oleic, Linoleic, and Linolenic Acids.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 11, p. 1301, doi. 10.1007/s11746-010-1613-y
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- Article
Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4455, doi. 10.1111/ijfs.15239
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- Article
Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets.
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- Food & Bioprocess Technology, 2023, v. 16, n. 7, p. 1502, doi. 10.1007/s11947-023-03009-0
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- Article