Follow
Yonca Karagül Yuceer
Title
Cited by
Cited by
Year
Manufacturing yogurt and fermented milks
RC Chandan, A Kilara
Wiley-Blackwell, 2013
4952013
Characterization of nutty flavor in Cheddar cheese
YK Avsar, Y Karagul-Yuceer, MA Drake, TK Singh, Y Yoon, ...
Journal of Dairy Science 87 (7), 1999-2010, 2004
2502004
Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt
M Isleten, Y Karagul-Yuceer
Journal of dairy science 89 (8), 2865-2872, 2006
2392006
Aroma-active components of nonfat dry milk
Y Karagül-Yüceer, MA Drake, KR Cadwallader
Journal of Agricultural and Food Chemistry 49 (6), 2948-2953, 2001
1762001
Volatile flavor components of stored nonfat dry milk
Y Karagül-Yüceer, KR Cadwallader, Drake
Journal of Agricultural and Food Chemistry 50 (2), 305-312, 2002
1642002
Determination of the sensory attributes of dried milk powders and dairy ingredients
MA Drake, Y KARAGUL‐YUCEER, KR Cadwallader, GV Civille, PS Tong
Journal of sensory studies 18 (3), 199-216, 2003
1512003
Formulations and processing of yogurt affect the microbial quality of carbonated yogurt
Y Karagül-Yüceer, JC Wilson, CH White
Journal of Dairy Science 84 (3), 543-550, 2001
1302001
Identification and quantification of character aroma components in fresh Chevre‐style goat cheese
ME Carunchiawhetstine, Y Karagul‐Yuceer, YK Avsar, MA Drake
Journal of Food Science 68 (8), 2441-2447, 2003
1222003
Effect of ultraviolet light on water-and fat-soluble vitamins in cow and goat milk
O Guneser, YK Yuceer
Journal of Dairy Science 95 (11), 6230-6241, 2012
1182012
Process engineering for bioflavour production with metabolically active yeasts–a mini‐review
M Carlquist, B Gibson, Y Karagul Yuceer, A Paraskevopoulou, M Sandell, ...
Yeast 32 (1), 123-143, 2015
882015
Characteristic aroma components of rennet casein
Y Karagül-Yüceer, KN Vlahovich, MA Drake, KR Cadwallader
Journal of Agricultural and Food Chemistry 51 (23), 6797-6801, 2003
862003
Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus
L Gethins, O Guneser, A Demirkol, MC Rea, C Stanton, RP Ross, ...
Yeast 32 (1), 67-76, 2015
842015
Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese
YK Yuceer, B Tuncel, O Guneser, B Engin, M Isleten, K Yasar, M Mendes
Journal of Dairy Science 92 (9), 4146-4157, 2009
762009
Sensory characteristics of Ezine cheese
Y KARAGUL‐YUCEER, M Isleten, C UYSAL‐PALA
Journal of Sensory Studies 22 (1), 49-65, 2007
762007
Aroma‐active components of liquid cheddar whey
Y Karagül‐Yüceer, MA Drake, KR Cadwallader
Journal of food science 68 (4), 1215-1219, 2003
762003
Effects of ultraviolet light and ultrasound on microbial quality and aroma‐active components of milk
B Engin, Y Karagul Yuceer
Journal of the Science of Food and Agriculture 92 (6), 1245-1252, 2012
732012
Carbonated yogurt—sensory properties and consumer acceptance
Y Karagül-Yüceer, PC Coggins, JC Wilson, CH White
Journal of dairy science 82 (7), 1394-1398, 1999
681999
Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
O Guneser, A Demirkol, YK Yuceer, SO Togay, MI Hosoglu, M Elibol
brazilian journal of microbiology 48, 275-285, 2017
612017
Sensory analysis of yogurt
Y Karagül‐Yüceer, MA Drake
Manufacturing yogurt and fermented milks, 353-367, 2013
572013
Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese
D Ercan, F Korel, YK Yüceer, Ö Kınık
Journal of Dairy Science 94 (9), 4300-4312, 2011
562011
The system can't perform the operation now. Try again later.
Articles 1–20