Assessment and Principles of Environmentally Sustainable Food and Agriculture Systems von Çakmakçı, Ramazan, Salık, Mehmet Ali, Çakmakçı, Songül

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Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream von Çakmakçı, Songül, Topdaş, Elif F., Kalın, Pınar, Han, Hatice, Şekerci, Pınar, P. Köse, Leyla, Gülçin, İlhami

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Quality and Nutritional Parameters of Food in Agri-Food Production Systems von Çakmakçı, Songül, Çakmakçı, Ramazan

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Foods of the Future: Challenges, Opportunities, Trends, and Expectations von Çakmakçı, Songül, Polatoğlu, Bilgehan, Çakmakçı, Ramazan

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Türkiye'nin Coğrafi İşaretli Peynirleri von ÇAKMAKÇI, Songül, SALIK, Mehmet Ali

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The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter von Çakmakçı, Songül, Gülçin, İlhami, Gündoğdu, Engin, Ertem Öztekin, Hatice, Taslimi, Parham

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A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK von ÇAKMAKÇI, Songül, TAHMAS KAHYAOĞLU, Deren

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Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin von Ertem, Hatice, Çakmakçı, Songül

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Erzurum çevresindeki peynir işletmelerinde kullanılan peynir mayalarının mikrobiyolojik, duyusal ve teknolojik özellikleri von Cantürk,Ayşin, Çakmakçı,Songül

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Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties von Turgut, Tamer, Cakmakci, Songül

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Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler von Çakmakçı, Songül, Cantürk, Ayşin, Çakır, Yusuf

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Effects of the debittering process on the physicochemical and techno-functional properties, mineral composition, and bioactive compounds of bitter apricot (Prunus armeniaca L.) ker... von Salık, Mehmet Ali, Çakmakçı, Songül

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The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (cornus mas l.) paste von Elif Feyza TOPDAŞ, Songül ÇAKMAKÇI, Kübra ÇAKIROĞLU

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Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream von GÜNDOĞDU, Engin, ERTEM, Hatice, ÇAKMAKÇI, Songül

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Standardisation of traditional rennet produced from sheep abomasum von Salık, Mehmet Ali, Çakmakçı, Songül

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Erzurum’da Açık Olarak Satışa Sunulan Çiğ Sütlerin Bazı Hileler ve Kalite Özellikleri Yönünden Araştırılması - İlgili Tebliğ ile Karşılaştırılması von Cakmakci, Songul, Ertem, Hatice

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Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety von Cakmakci, Songül, Gundogdu, Engin, Hayaloglu, Ali A., Dagdemir, Elif, Gurses, Mustafa, Cetin, Bulent, Tahmas-Kahyaoglu, Deren

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Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi von Salık, Mehmet Ali, Arslaner, Ayla, Çakmakçı, Songül

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Farklı starter kültürler ile yoğurt ve kremadan üretilen tereyağlarının oksidasyon stabilitesi ve bazı özellikleri von Gündoğdu,Engin, Çakmakçı,Songül

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Zeytin (Olea europaea L.) yaprağının fonksiyonel özellikleri ve gıdalarda kullanım potansiyeli von Salik,Mehmet Ali, Çakmakçı,Songül

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