Traditional yogurt dilemma; rich flavor vs. microbial safety: An investigation on Volatile Aroma Profiles, Chemical, and Microbiological Qualities of Traditional Yogurts von Celik, Omer Faruk, Temiz, Hasan

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Effect of Transglutaminase on Textural and Microstructural Properties of Probiotic Yoghurt Produced With Mixture of Cows’ Milk and Soy Drink von TEMİZ, Hasan, ERSÖZ, Elif Büşra

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Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt von Celik, Omer Faruk, Temiz, Hasan

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Optimization of Hypericum Perforatum Microencapsulation Process by Spray Drying Method von Seyrekoğlu, Fadime, Temiz, Hasan, Eser, Ferda, Yıldırım, Cengiz

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Heavy metal concentrations in raw milk collected from different regions of Samsun, Turkey von TEMIZ, HASAN, SOYLU, ARZU

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Investigation of physicochemical, microstructure and antioxidant properties of firethorn (Pyracantha coccinea var. lalandi) microcapsules produced by spray-dried and freeze-dried m... von İlhan Dincer, Eda, Temiz, Hasan

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Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk von Temiz, Hasan, Kezer, Gizem

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Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures von Celik, Omer F., Con, Ahmet H., Saygin, Hayrettin, Şahin, Nevzat, Temiz, Hasan

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The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink von Temiz, Hasan, Çakmak, Esra

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Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream von Temiz, H.,Ondokuz Mayis Univ., Samsun (Turkey). Dept. of Food Engineering, Yesilsu, A.F.,Ondokuz Mayis Univ., Samsun (Turkey). Dept. of Food Engineering

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Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis) von Temiz, Hasan, Tarakçı, Zekai

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UTILIZATION OF WET OKARA IN LOW-FAT BEEF PATTIES von TURHAN, SADETTIN, TEMIZ, HASAN, SAGIR, INCI

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A survey of the chemical, biochemical, microbiological and sensorial quality of A ho cheese, a traditional cheese from Eastern Black Sea Region, Turkey von Temiz, Hasan, Kılıç, Serdar

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CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER von TURHAN, SADETTIN, TEMIZ, HASAN, SAGIR, INCI

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Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk: Using of Fat Replacers at Kefir Produce von Temiz, Hasan, Kezer, Gizem

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Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L von Seyrekoğlu, Fadime, Temiz, Hasan

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review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese von TARAKCI, ZEKAI, TEMIZ, HASAN

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A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey von Temiz, Hasan, Kılıç, Serdar

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The effect of fermentation time on the volatile aromatic profile of tarhana dough von Özdemir, Nilgün, Şimşek, Ömer, Temiz, Hasan, Çon, Ahmet Hilmi

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Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts von Turhan, Sadettin, Sagir, Inci, Temiz, Hasan

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