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

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

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

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

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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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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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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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