Utilization of different oils and fats in cocoa hazelnut cream production von Aydemir, Oğuz

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Proteolysis and lipolysis of white‐brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature von Aydemir, Oğuz

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Technological characterization of strawberry spread: comparison of bulking agent types von Aden, Hanad Mohamed, Aydemir, Oğuz, Beşir Özgeçen, Ayşegül

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Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development von Aydemir, Oğuz, Sarıcaoğlu, Furkan Türker, Atalar, İlyas

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Microbial communities involved in Kaşar cheese ripening von Aydemir, Oğuz, Harth, Henning, Weckx, Stefan, Dervişoğlu, Muhammet, De Vuyst, Luc

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Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants von Şengül, Mustafa, Erkaya, Tuba, Dervişoğlu, Muhammet, Aydemir, Oğuz, Gül, Osman

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effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream von Dervisoglu, M, Yazici, F, Aydemir, O

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Evaluation of polycyclic aromatic hydrocarbons in Circassian cheese by high-performance liquid chromatography with fluorescence detection von Gul, Osman, Dervisoglu, Muhammet, Mortas, Mustafa, Aydemir, Oguz, Ilhan, Eda, Aksehir, Kubra

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Cover Image, Volume 42, Issue 5 von Aydemir, Oğuz

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effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese von AYDEMIR, OGUZ, DERVISOGLU, MUHAMMET

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Yeni bir ürün - Kakaolu kestane kreması üretiminde kavurma sıcaklığının etkisi von Aydemir,Oğuz

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Farklı pastörizasyon koşullarının beyaz peynirin reolojik, tekstürel ve duyusal özelliklerine etkisi von Aydemir,Oğuz, Kurt,Abdullah

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YENİ BİR ÜRÜN‒KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ von AYDEMİR, Oğuz

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Commercial yogurts as inoculum in yogurt making and their reusability properties von Aydemir, Oğuz

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Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development von Aydemir, Oğuz, Atalar, İlyas

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Compositional, biochemical and textural changes during ripening of T ulum cheese made with different coagulants von Şengül, Mustafa, Erkaya, Tuba, Dervişoğlu, Muhammet, Aydemir, Oğuz, Gül, Osman

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FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ von AYDEMİR, Oğuz, KURT, Abdullah

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A review on synthesis and biomedical applications of polyglycolic acid von Budak, Kamil, Sogut, Oguz, Aydemir Sezer, Umran

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Liposomal delivery systems for herbal extracts von Sogut, Oguz, Aydemir Sezer, Umran, Sezer, Serdar

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Long‐term results of liver transplantation for maple syrup urine disease: A single‐center experience in Turkey von Aras, Arzu, Avanaz, Ali, Inan Aydemir, Nurel, Kayaalp, Ece, Ulgen Tekerek, Nazan, Kisaoglu, Abdullah, Demiryilmaz, Ismail, Soyucen, Erdogan, Dursun, Oguz, Yilmaz, Aygen, Artan, Reha, Aydinli, Bulent

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