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

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Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roq... von Çakır, Yusuf, Çakmakçı, Songül

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Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain von Çakır, Yusuf, Çakmakçı, Songül, Hayaloğlu, Ali Adnan

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Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.) von Çakır, Yusuf, Çakmakçı, Songül

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Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter von Cakmakci, Songul, Hayaloglu, Ali Adnan, Gundogdu, Engin

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Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream von Cakmakci, Songul, Topdas, Elif Feyza, Cakir, Yusuf, Kalin, Pinar

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

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Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with lactobacillus acidophilus and green tea powder von Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI

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The investigation of antimicrobial activity of thyme and oregano essential oils von ÇETİN, BÜLENT, ÇAKMAKÇI, SONGÜL, ÇAKMAKÇI, RAMAZAN

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Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production von AYDIN, Ferid, ÇAKMAKÇI, Songül

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The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from ra... von Cakir, Yusuf, Cakmakci, Songul, Hayaloglu, Ali Adnan

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Investigation of the possible use of probiotics in ice cream manufacture von TURGUT, TAMER, CAKMAKCI, SONGUL

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

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Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk von Tahmas-Kahyaoğlu, Deren, Cakmakci, Songul, Hayaloglu, Ali Adnan

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Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method von CEYLAN, ZİYA GÖKALP, ÇAGLAR, ABDULLAH, ÇAKMAKÇI, SONGÜL

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A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production von Cakmakci, Songul, Dagdemir, Elif

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

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