| The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made … Y Cakir, S Cakmakci, AA Hayaloglu Small Ruminant Research 134, 65-73, 2016 | 38 | 2016 |
| Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream S Çakmakçı, EF Topdaş, Y Çakır, P Kalın Journal of the Science of Food and Agriculture 96 (5), 1451-1458, 2016 | 33 | 2016 |
| Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.) Y Çakır, S Çakmakçı Journal of Food Science and Technology 55 (4), 1435-1443, 2018 | 31 | 2018 |
| Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler YÇ Songül Çakmakçı, Ayşin Cantürk Acedemic Food Journal/Akademik GIDA 15 (4), 396-408, 2017 | 25* | 2017 |
| Determination antimicrobial activity, palynological characteristics and chemical composition of some honey samples from Turkey Y ÇAKIR, DN ÇOBANOĞLU, G DERVİŞOĞLU, S KOÇYİĞİT, D KARAHAN, ... Mellifera 20 (1), 41-60, 2020 | 12 | 2020 |
| çörekotu (Nigella sativa L.): Bileşimi, Gıda Sanayinde Kullanımı ve Sağlık Üzerine Etkileri. S Çakmakçı, Y Çakır Academic Food Journal/Akademik GIDA, 2011 | 9 | 2011 |
| Comprehensive Study on BeeBread: Palynological Analysis, Chemical Composition, Antioxidant and Cytotoxic Activities G DERVİŞOĞLU, DN ÇOBANOĞLU, S Yelkovan, D Karahan, Y ÇAKIR, ... International Journal of Secondary Metabolite 9 (2), 166-177, 2022 | 5 | 2022 |
| Çörekotu (Nigella Sativa L.) ilavesinin erzincan Tulum peynirinin bazı kalite özellikleri üzerine etkisi Y Çakır Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilimdalı …, 2012 | 5 | 2012 |
| Antimicrobial effect of honeys collected in Bingol region Y ÇAKIR, G DERVİŞOĞLU MAS Journal of Applied Sciences 7 (2), 537-544, 2022 | 4 | 2022 |
| Black cumin (Nigella sativa L.): composition, its use in food industry and health effects. S Çakmakçı, Y Çakır Akademik Gida 9 (3), 61-69, 2011 | 4 | 2011 |
| Comparison of Some Quality Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep Milk Y ÇAKIR, S ÇAKMAKÇI Türk Tarım ve Doğa Bilimleri Dergisi 7 (4), 972-982, 2020 | 2 | 2020 |
| Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain Y Çakır, S Çakmakçı, AA Hayaloğlu Small Ruminant Research 216, 106810, 2022 | 1 | 2022 |
| Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels Y Cakir, S Cakmakci, AA Hayaloglu | | 2022 |
| ZENGİN BİTKİ POTANSİYELLİ MERALARA SAHİP BİNGÖL İLİNDE SAĞILAN HAYVAN VARLIĞI VE SÜT ÜRETİMİNİN TÜRKİYE’DEKİ YERİ Y ÇAKIR Bingöl İli Toprak Bitki ve Su Kaynakları-KİTAP BÖLÜMÜ (10. BÖLÜM) 10, 145-155, 2021 | | 2021 |
| Microbiological Properties of Erzincan Tulum Cheeses Produced from Raw and Pasteurized Akkaraman Sheep’s Milk During the Ripening Y Çakır, S Çakmakçı 3rd International Conference on Advanced Engineering Technologies, 19-21 …, 2019 | | 2019 |
| The effect on proteolysis of traditional homemade and commercial liquid rennets used for Erzincan Tulum cheese production. S Çakmakçı, Y Çakır 4. Uluslararası Anadolu Tarım, Gıda, Çevre ve Biyoloji Kongresi. TARGID 20 …, 2019 | | 2019 |
| Determination of the differences in the composition of Erzincan Tulum cheeses produced from raw and pasteurized sheep’s milks during ripening. Y Çakır, S Çakmakçı International Congress on Engineering and Life Science. 11-14 APRIL, 2019 …, 2019 | | 2019 |
| Erzincan Tulum Cheese Production and the Imagery from the Plateaus Related to the Original Production Process. S Çakmakçı, Y Çakır, H Ertem, AA Hayaloğlu International Congress on Engineering and Life Science (ICELIS), (26-29 …, 2018 | | 2018 |
| A comparative study on proteolysis and sensory properties of traditional Erzincan Tulum cheese produced with commercial and homemade rennets. S Çakmakçı, Y Çakır The 4rd International Symposium on Traditional Foods from Adriatic to …, 2018 | | 2018 |
| Traditional Samsun Culinary and Samsun’s (Bafra) Covered Pita. Y Çakır The 4rd International Symposium on Traditional Foods from Adriatic to …, 2018 | | 2018 |
Songül ÇakmakçıGıda Mühendisliği Bölümü Profesörü, Atatürk ÜniversitesiVerified email at atauni.edu.tr
