Takip et
Seher ARSLAN
Seher ARSLAN
pau.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
A review: chemical, microbiological and nutritional characteristics of kefir
S Arslan
CyTA-Journal of Food 13 (3), 340-345, 2015
1682015
Physicochemical, functional, and sensory properties of yogurts containing persimmon
S Arslan, S Bayrakci
Turkish journal of agriculture and forestry 40 (1), 68-74, 2016
572016
Some properties of stirred yoghurt made with processed grape seed powder, carrot juice or a mixture of grape seed powder and carrot juice.
S Arslan, S Özel
422012
Effect of olive leaf extract on the quality of low fat apricot yogurt
H Peker, S Arslan
Journal of Food Processing and Preservation 41 (5), e13107, 2017
302017
Use of corn oil in the production of Turkish white cheese
S Arslan, A Topcu, I Saldamli, G Koksal
Journal of food science and technology 51, 2382-2392, 2014
182014
Mikroenkapsülasyon ve süt teknolojisinde kullanım alanları
H Peker, S Arslan
Akademik Gıda 9 (6), 70-80, 2011
182011
Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats
S Arslan
African Journal of Biotechnology 5 (10), 2006
172006
Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt.
H Peker, S Arslan
132013
Utilization of interesterified fat in the production of Turkish white cheese
S Arslan, A Topcu, I Saldamli, G Koksal
Food science and biotechnology 19, 89-98, 2010
132010
The impact of quinoa flour on some properties of ayran
Y Akkoyun, S Arslan
Food Science & Nutrition 8 (10), 5410-5418, 2020
102020
The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk
S Kef, S Arslan
Journal of Food Processing and Preservation 45 (6), e15467, 2021
62021
Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures
G Ergene, S Arslan
Journal of food processing and preservation 43 (6), e13985, 2019
62019
Süt reçeli üretim yöntemleri ve özellikleri
T Cansu, S Arslan
Akademik Gıda 14 (2), 204-208, 2016
62016
Effect of storage and some hydrocolloid blends on physicochemical, textural and sensory characteristics of keşkül, a dairy dessert
S Kadağan, S Arslan
Akademik Gıda 19 (4), 398-403, 2021
42021
Classification of raw cow milk using information fusion framework
O Polat, SG Akçok, MA Akbay, D Topaloğlu, S Arslan, CB Kalayci
Journal of Food Measurement and Characterization 15, 5113-5130, 2021
42021
EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI
S Arslan, S Kadagan
Latin American Applied Research-An international journal 51 (2), 113-118, 2021
32021
Bacteriological, physicochemical, and melissopalynologic properties of some Turkish honeys
N Bozbeyoglu, S Arslan, A Guvensen, NM Dogan
Akademik Gıda 17 (2), 167-175, 2019
32019
The effect of fat replacers on chemical and textural properties of white brined cheese.
S Arslan, A Topcu, I Saldamlı
Milchwissenschaft 65 (3), 277-280, 2010
22010
Farklı hidrokolloid kombinasyonları ve depolama süresinin sütlaç örneklerinin bazı özellikleri üzerine etkileri
S Kadağan, S Arslan
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 28 (7), 1045-1050, 2022
12022
The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream
Ş Demir, S Arslan
Journal of Food Measurement and Characterization 17 (2), 1119-1131, 2023
2023
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20