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Songül Çakmakçı
Songül Çakmakçı
Gıda Mühendisliği Bölümü Profesörü, Atatürk Üniversitesi
Verified email at atauni.edu.tr - Homepage
Title
Cited by
Cited by
Year
Süt ve Mamülleri Muayene ve Analiz Metodları Rehberi
A Kurt, S Çakmakçı, A Çağlar
2151993
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
1512007
The investigation of antimicrobial activity of thyme and oregano essential oils
B ÇETİN, S ÇAKMAKÇI, R Cakmakci
Turkish Journal of Agriculture and forestry 35 (2), 145-154, 2011
1092011
Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream
S Çakmakçı, EF Topdaş, P Kalın, H Han, P Şekerci, L P. Köse, İ Gülçin
International Journal of Food Science & Technology 50 (2), 472-481, 2015
952015
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
892007
Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts
S Çakmakçi, B Çetin, T Turgut, M Gürses, A Erdoğan
Turkish Journal of Veterinary & Animal Sciences 36 (3), 231-237, 2012
882012
Investigation of the possible use of probiotics in ice cream manufacture
T Turgut, S Cakmakci
International Journal of Dairy Technology 62 (3), 444-451, 2009
882009
Gıda Katkı Maddeleri
S Çakmakçı
Atatürk Üniversitesi Ziraat Fakültesi Ofset tesisi, 2007
65*2007
Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey
AH Con, S Cakmakci, A ÇAĞLAR, HY Gökalp
Journal of food protection 59 (4), 402-406, 1996
581996
Influence of ripening container on the lactic acid bacteria population in Tulum cheese
S Cakmakci, E Dagdemir, AA Hayaloglu, M Gurses, E Gundogdu
World Journal of Microbiology and Biotechnology 24 (3), 293-299, 2008
522008
The effect of antioxidants on butter in relation to storage temperature and duration
S Ozturk, S Cakmakci
European Journal of Lipid Science and Technology 108 (11), 951-959, 2006
452006
Erzincan Tulum (Şavak) peynirinin yapılışı, duyusal, fiziksel ve kimyasal özellikleri üzerinde bir araştırma
K Ahmet, S ÇAKMAKÇI, A Çağlar, N Akyüz
Gıda 16 (5), 1991
451991
Yağ asitlerinin sağlık ve beslenme üzerine etkileri
S ÇAKMAKÇI, DT KAHYAOĞLU
Türk Bilimsel Derlemeler Dergisi, 133-137, 2012
412012
Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method
ZG Ceylan, A ÇAǦLAR, S Cakmakci
International Journal of Dairy Technology 60 (3), 191-197, 2007
392007
The effect of garlic (Allium sativum L.) on some quality properties and shelf-life of set and stirred yoghurt
E Gündoğdu, S Cakmakci, E Dağdemir
Turkish Journal of Veterinary & Animal Sciences 33 (1), 27-35, 2009
372009
Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese
S Cakmakci, M Gurses, AA Hayaloglu, B Cetin, P Sekerci, E Dagdemir
Food Additives & Contaminants: Part A 32 (2), 245-249, 2015
302015
Sut ve mamulleri muayene ve analiz metotlari rehberi
A Kurt, S Cakmakci, A Caglar
Ataturk Univ. Ziraat Fak. Yay 18, 1-238, 1993
301993
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
292016
Probiotic strawberry yogurts: microbiological, chemical and sensory properties
T Turgut, S Cakmakci
Probiotics and antimicrobial proteins 10 (1), 64-70, 2018
282018
β‐Carotene contents and quality properties of set type yoghurt supplemented with carrot juice and sugar
S Cakmakci, D Tahmas‐Kahyaoglu, T Erkaya, K Cebi, AA Hayaloglu
Journal of Food Processing and Preservation 38 (3), 1155-1163, 2014
282014
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