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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

Production and quality of kefir cultured butter von Karaca, Yaşar

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext