| Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening AA Hayaloglu, C Tolu, K Yasar, D Sahingil Journal of Dairy Science 96 (5), 2765-2780, 2013 | 60 | 2013 |
| Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese AA Hayaloglu, K Yasar, C Tolu, D Sahingil Small Ruminant Research 113 (1), 187-194, 2013 | 52 | 2013 |
| Characterization of lactococcin BZ produced by Lactococcus lactis subsp. lactis BZ isolated from boza D Şahingil, H İŞLEROĞLU, Z Yildirim, M Akcelik, M Yildirim Turkish Journal of Biology 35 (1), 21-33, 2011 | 52 | 2011 |
| Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature D Sahingil, AA Hayaloglu, HA Kirmaci, B Özer, O Simsek Journal of Dairy Research 81 (4), 394-402, 2014 | 42 | 2014 |
| Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture D Sahingil, AA Hayaloglu, O Simsek, B Ozer Dairy science & technology 94, 603-623, 2014 | 32 | 2014 |
| Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian … M Soltani, D Sahingil, Y Gokce, AA Hayaloglu Journal of food science and technology 56, 589-598, 2019 | 28 | 2019 |
| Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters O Yildiz, H Gurkan, D Sahingil, A Degirmenci, M Er Kemal, S Kolayli, ... European Food Research and Technology 248 (8), 2145-2155, 2022 | 27 | 2022 |
| Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification D Sahingil, AA Hayaloglu International Journal of Gastronomy and Food Science 28, 100514, 2022 | 25 | 2022 |
| GC/MS-olfactometric characterization of the volatile compounds, determination antimicrobial and antioxidant activity of essential oil from flowers of calendula (Calendula … D Sahingil Journal of Essential Oil Bearing Plants 22 (6), 1571-1580, 2019 | 23 | 2019 |
| A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses E Sulejmani, D Sahingil, AA Hayaloglu International Dairy Journal 111, 104837, 2020 | 22 | 2020 |
| Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin M Soltani, D Sahingil, Y Gokce, AA Hayaloglu Journal of Dairy Science 99 (10), 7744-7754, 2016 | 22 | 2016 |
| Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology D Sahingil, Y Gokce, M Yuceer, AA Hayaloglu LWT 99, 525-532, 2019 | 21 | 2019 |
| Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese Z Yildirim, H Bilgin, H Isleroglu, K Tokatli, D Sahingil, M Yildirim Journal of Dairy Research 81 (2), 164-172, 2014 | 16 | 2014 |
| An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage K Uruc, A Tekin, D Sahingil, AA Hayaloglu Innovative Food Science & Emerging Technologies 82, 103189, 2022 | 15 | 2022 |
| ACE-inhibitory activities of peptide fractions (< 3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species D Sahingil, Y Gokce, O Celikbicak, AA Hayaloglu Journal of Food Composition and Analysis 110, 104579, 2022 | 9 | 2022 |
| Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture D Şahingil, AA Hayaloğlu, O Şimşek, B Özer Dairy Science & Technology, 2014 | 4 | 2014 |
| Beyaz peynir üretiminde kullanılan bazı laktik asit bakterilerinin proteoliz, ACE-inhibisyon aktivitesi ve aroma oluşumuna etkilerinin belirlenmesi D Şahingil Namık Kemal Üniversitesi, 2012 | 4 | 2012 |
| Rheological and physicochemical properties of apricot kernel cream—An innovative cream‐like product D Sahingil, AA Hayaloglu Journal of Food Processing and Preservation 45 (12), e16056, 2021 | 3 | 2021 |
| Characterization of antimicrobial peptide fraction producing Lactobacillus spp. based on LC/MS-MS and determination of ACE-inhibitory activity in kefir M Atalay, D ŞAHİNGİL Journal of Agricultural Sciences 28 (3), 372-384, 2022 | 2 | 2022 |
| Microbiological, chemical compositions and antioxidant capacity of tarhana chips fermented with kefir D ŞAHİNGİL Eskişehir Technical University Journal of Science and Technology A-Applied …, 2019 | 2 | 2019 |
