Off‐Odor Removal from Fish Oil by Adsorbent Treatment with Selected Metal‐Organic Frameworks von Güner, Melike, Yılmaz, Emin, Yüceer, Yonca

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Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk von Engin, Burcu, Karagul Yuceer, Yonca

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Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii von Guneser, Onur, Yuceer, Yonca Karagul, Hosoglu, Muge Isleten, Togay, Sine Ozmen, Elibol, Murat

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Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species von Ayvaz, Huseyin, Mortas, Mustafa, Dogan, Muhammed Ali, Atan, Mustafa, Yildiz Tiryaki, Gulgun, Karagul Yuceer, Yonca

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Growth and by‐product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate von Wilkowska, Agnieszka, Kregiel, Dorota, Guneser, Onur, Karagul Yuceer, Yonca

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Process engineering for bioflavour production with metabolically active yeasts – a mini‐review von Carlquist, Magnus, Gibson, Brian, Karagul Yuceer, Yonca, Paraskevopoulou, Adamantini, Sandell, Mari, Angelov, Angel I., Gotcheva, Velitchka, Angelov, Angel D., Etschmann, Marlene, Billerbeck, Gustavo M., Lidén, Gunnar

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Physicochemical and Sensory Properties of Mihalic Cheese von Aday, Serpil, Karagul Yuceer, Yonca

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Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale von Ozmen Togay, Sine, Guneser, Onur, Karagul Yuceer, Yonca

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Effects of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese von Uzkuç, Hasan, Karagül Yüceer, Yonca

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Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis von Guneser, Onur, Demirkol, Asli, Yuceer, Yonca Karagul, Togay, Sine Ozmen, Hosoglu, Muge Isleten, Elibol, Murat

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Nonconventional yeasts to produce aroma compounds by using agri-food waste materials von Karaalioglu, Onur, Yuceer, Yonca Karagul

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The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil von Tuncel, Necati Barış, Uygur, Ayşen, Karagül Yüceer, Yonca

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Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates von Gökırmaklı, Çağlar, Yüceer, Yonca Karagül, Guzel-Seydim, Zeynep Banu

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Nonconventional yeasts to produce aroma compounds by using agri-food waste materials von Karaalioglu, Onur, Yuceer, Yonca Karagul

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Investigation of antimicrobial activity and entA and entB genes in Enterococcus faecium and Enterococcus faecalis strains isolated from naturally fermented Turkish white cheeses von Toğay, Sine Özmen, Ay, Mustafa, Güneşer, Onur, Yüceer, Yonca Karagül

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The effect of fenugreek seed ( Trigonella foenum-graecum ) supplementation on the performance and milk yield characteristics of dairy goats von AkbaÄ, Hande IÅıl, SavaÅ, Türker, Karagül Yüceer, Yonca

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Comparative analysis of essential oil oleogels containing beeswax and sunflower wax with petrolatum gels von Çokay, Hatice, Uzkuç, N. Merve Çelebi, Yüceer, Yonca Karagül, Öğütcü, Mustafa

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A comparative study of amino acid, mineral and vitamin profiles of milk from Turkish Saanen, Hair and Maltese goat breeds throughout lactation von Gunay, Emine, Guneser, Onur, Yuceer, Yonca Karagul

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Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts von Ustaoğlu-Gençgönül, Mutlu, Gökırmaklı, Çağlar, Üçgül, Bilgenur, Karagül-Yüceer, Yonca, Guzel-Seydim, Zeynep B.

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Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae von Güneşer, Onur, Yüceer, Yonca Karagül

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