Biochemical changes during ripening of cheeses in an animal skin von Lojbl, Tihana, Rako, Ante, Gün, Ilhan, Kalit, Samir, Tudor Kalit, Milna

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Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk von Gün, İlhan

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Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams von Aydın, Mehmet, Özdemir, Nilgün, Gün, İlhan

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The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage von Özmert Ergin, Sema, Gün, İlhan, Kara, Recep, Soyuçok, Ali, Albayrak Karaoğlu, Aslı

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Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties von Şafak, Havva, Gün, İlhan, Tudor Kalit, Milna, Kalit, Samir

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Effects of plasmin and plasminogen on textural biochemical and microbiological properties of clotted cream von Şimşek, Bedia, Gün, İlhan, Ekinci, Melike Baran

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Production and quality of kefir cultured butter von Karaca, Yaşar

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The Evaluation of the Dietary Habits Influence on the Microhardness of Gingiva-Coloured Composite and Acrylic Denture Base Materials von Kuscu, Hayriye Yasemin Yay, Gun, Ilhan

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THE CHARACTERISTICS OF GOAT SKINS USED IN THE PRODUCTION OF TULUM CHEESE AND CHANGES IN RIPENING ENVIRONMENTS von GÜN, İlhan, SEYDİM, Zeynep

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Prophylaxis effects of water kefir on post‐infectious irritable bowel syndrome in rat model von Gökırmaklı, Çağlar, Erol, Zeki, Gun, Ilhan, Ozmen, Ozlem, Guzel‐Seydim, Zeynep Banu

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Do consumption of Kargi Tulum cheese meet daily requirements for minerals and trace elements? von Sevgi Kirdar, Seval Sevgi Kirdar

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Biokemijske promjene tijekom zrenja sireva u životinjskoj koži von Tudor Kalit, Milna, Lojbl, Tihana, Rako, Ante, Gün, Ilhan, Kalit, Samir

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Some physicochemical, rheological and sensory properties of flavored ice cream von ŞİMŞEK, Bedia, GÜN, İlhan

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Evaluation of food safety management systems applied in the kitchen of 4 and 5 stars hotels in Antalya von KÖRK, Mihriban Ülkü, ŞİMŞEK, Bedia, GÜN, İlhan

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The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi) von Gun, Ilhan, Simsek, Bedia

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Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine von Durlu-Özkaya, Fügen, Gün, İlhan

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Antifreeze Proteins: An Inovative Agent for the Prevention of Foods von İlhan Gün, Aslı Albayrak, Asuman Gürsel

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Usporedba sastava, senzorskih svojstava i aromatskih spojeva kefira od mlijeka magarice i od kravljeg mlijeka von Gün, İlhan

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Biofilms: Microbial Life on Surfaces (Turkish with English Abstract) von Gün, İlhan, Ekinci, Fatma Yeşim

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Antifriz Proteinler: Gıdaların Korunmasında İnovatif Bir Ajan von Gün, İlhan, Albayrak, Aslı, Gürsel, Asuman

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