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Utilization of wet okara in low‐fat beef patties
S Turhan, H Temiz, I Sagir
Journal of Muscle Foods 18 (2), 226-235, 2007
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream.
H Temız, AF Yeșılsu
Heavy metal concentrations in raw milk collected from different regions of Samsun, Turkey
H Temiz, A Soylu
International journal of dairy technology 65 (4), 516-522, 2012
Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts
S Turhan, I Sagir, H Temiz
International journal of food science & technology 44 (2), 386-393, 2009
Bitkisel protein kaynaklı yenilebilir film ve kaplamalar
H Temiz, AF Yeşilsu
Gıda Teknolojisi Dergisi 2, 41-50, 2006
A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese
Z Tarakci, H Temiz
International Journal of Dairy Technology 62 (3), 354-360, 2009
Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging
H Temiz, U Aykut, AK HURŞİT
International journal of dairy technology 62 (3), 378-386, 2009
Characteristics of beef patties using okara powder
S Turhan, H Temiz, I Sagir
Journal of Muscle Foods 20 (1), 89-100, 2009
Biyosensörler ve gıdalarda kullanımı
U Aykut, H Temiz
Gıda Teknolojileri Elektronik Dergisi 3 (51), 51-52, 2006
Influence of wild garlic on color, free fatty acids, and chemical and sensory properties of herby pickled cheese
Z Tarakci, H Temiz, U Aykut, S Turhan
International journal of food properties 14 (2), 287-299, 2011
Effect of modified atmosphere packaging on characteristics of sliced Kashar cheese
H Temiz
Journal of food processing and preservation 34 (5), 926-943, 2010
Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis)
H Temiz, Z Tarakçı
Journal of Food Science and Technology 54, 735-742, 2017
Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods
S Turhan, NS Ustun, H Temiz
International Journal of Food Properties 14 (6), 1358-1365, 2011
The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage
Z Tarakci, H Temiz, A Ugur
International journal of dairy technology 64 (1), 108-116, 2011
Effects of fat replacers on physicochemical, microbial and sensorial properties of kefir made using mixture of cow and goat's milk
H Temiz, G Kezer
Journal of Food Processing and Preservation 39 (6), 1421-1430, 2015
A survey on selected chemical, biochemical and sensory properties of Kes cheese, a traditional Turkish cheese
M Dervisoglu, Z Tarakci, O Aydemir, H Temiz, F Yazici
International Journal of Food Properties 12 (2), 358-367, 2009
Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey
F Seyrekoglu, H Temiz, F Eser, C Yildirim
South African Journal of Botany 146, 723-727, 2022
Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures
OF Celik, AH Con, H Saygin, N Şahin, H Temiz
LWT 148, 111774, 2021
Effect of cherry laurel marmalade on physicochemical and sensorial characteristics of the stirred yogurt during storage time
H Temiz, Z Tarakçı, A Islam
stress 5, 7, 2014
The effect of loquat fruit (Eriobotrya japonica) marmalade addition and storage time on phsico-chemical and sensory properties of yogurt
H Temiz
Journal of Agricultural Sciences 18 (4), 329-338, 2012
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