| The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture M Guven, K Yasar, OB Karaca, AA Hayaloglu International journal of dairy Technology 58 (3), 180-184, 2005 | 420 | 2005 |
| Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’ AA Hayaloglu, M Guven, PF Fox International Dairy Journal 12 (8), 635-648, 2002 | 390 | 2002 |
| Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage N Sahan, K Yasar, AA Hayaloglu Food hydrocolloids 22 (7), 1291-1297, 2008 | 384 | 2008 |
| Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey N Demir, O Yildiz, M Alpaslan, AA Hayaloglu Lwt-food science and technology 57 (1), 126-133, 2014 | 291 | 2014 |
| Incorporation of microbial transglutaminase into non-fat yogurt production B Ozer, HA Kirmaci, S Oztekin, A Hayaloglu, M Atamer International dairy journal 17 (3), 199-207, 2007 | 279 | 2007 |
| Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate AS Akalın, G Unal, N Dinkci, AA Hayaloglu Journal of Dairy Science 95 (7), 3617-3628, 2012 | 269 | 2012 |
| Influence of starters on chemical, biochemical, and sensory changes in Turkish white-brined cheese during ripening AA Hayaloglu, M Guven, PF Fox, PLH McSweeney Journal of dairy science 88 (10), 3460-3474, 2005 | 220 | 2005 |
| Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation B Özer, HA Kirmaci, E Şenel, M Atamer, A Hayaloğlu International Dairy Journal 19 (1), 22-29, 2009 | 213 | 2009 |
| Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags AA Hayaloglu, S Cakmakci, EY Brechany, KC Deegan, PLH McSweeney Journal of Dairy Science 90 (3), 1102-1121, 2007 | 183 | 2007 |
| Microbial quality and presence of moulds in Kuflu cheese AA Hayaloglu, S Kirbag International journal of food microbiology 115 (3), 376-380, 2007 | 151 | 2007 |
| Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese N Sahan, K Yasar, AA Hayaloglu, OB Karaca, A Kaya Journal of Dairy Research 75 (1), 1-7, 2008 | 136 | 2008 |
| Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey S Turan, A Topcu, I Karabulut, H Vural, AA Hayaloglu Journal of agricultural and food chemistry 55 (26), 10787-10794, 2007 | 116 | 2007 |
| Cheeses of Turkey: 1. Varieties ripened in goat-skin bags AA Hayaloglu, PF Fox, M Guven, S Cakmakci Le Lait 87 (2), 79-95, 2007 | 116 | 2007 |
| Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus AA Hayaloglu, M Guven, PF Fox, JA Hannon, PLH McSweeney International Dairy Journal 14 (7), 599-610, 2004 | 115 | 2004 |
| Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer AA Hayaloglu, I Karabulut, M Alpaslan, G Kelbaliyev Journal of Food Engineering 78 (1), 109-117, 2007 | 110 | 2007 |
| Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey AA Hayaloglu, N Demir Journal of Food Science 80 (3), C564-C570, 2015 | 94 | 2015 |
| Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey AA Hayaloglu, N Demir Journal of Food Science 80 (3), C564-C570, 2015 | 94 | 2015 |
| Cheeses of Turkey: 2. Varieties ripened under brine AA Hayaloglu, BH Ozer, PF Fox Dairy Science and Technology 88 (2), 225-244, 2008 | 93 | 2008 |
| Volatile composition and proteolysis in traditionally produced mature Kashar cheese AA Hayaloglu International journal of food science & technology 44 (7), 1388-1394, 2009 | 89 | 2009 |
| Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety AA Hayaloglu, EY Brechany, KC Deegan, PLH McSweeney LWT-Food Science and Technology 41 (7), 1323-1334, 2008 | 86 | 2008 |
Songül ÇakmakçıGıda Mühendisliği Bölümü Profesörü, Atatürk ÜniversitesiVerified email at atauni.edu.tr
