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Showing 6 out of a total of 6 results for community: Gıda Mühendisliği. (0.005 seconds)

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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Şahingil, Didem; Hayaloglu, Ali A.; Şimsek, Osman; Özer, Barbaros (SPRINGER FRANCE, 2014-11)
Analysis of volatile components of cape gooseberry (physalis peruviana L.) grown in turkey by HS-SPME and GC-MS

Yılmaztekin, Murat (HINDAWI LTD,, 2014)
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

Şahingil, Didem; Hayaloğlu, Ali Adnan; Kırmacı, Huseyin A.; Özer, Barbaros; Şimsek, Osman (CAMBRIDGE UNIV PRESS, 2014)
Characterızatıon of potent aroma compounds of cape gooseberry (physalıs peruvıana l.) Fruıts grown ın antalya through the determınatıon of odor actıvıty values

Yılmaztekin, Murat (TAYLOR & FRANCIS INC, 2014)
beta-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

Çakmakcı, Songül; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir; Hayaloğlu, Ali Adnan (WILEY, 2014)
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

Temizkan, Riza; Yasar, Kurban; Hayaloglu, Ali A. (WILEY, 2014-12)

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