Determination of mineral contents of wild-grown edible mushrooms H Gençcelep, Y Uzun, Y Tunçtürk, K Demirel Food chemistry 113 (4), 1033-1036, 2009 | 296 | 2009 |
Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey Z Tarakçi, H Coskun, Y Tunçtürk Food technology and biotechnology 42 (1), 47-50, 2004 | 125 | 2004 |
Extension shelf life of cheese: A review A Jalilzadeh, Y Tunçtürk, J Hesari International Journal of Dairy Science 10 (2), 44-60, 2015 | 75 | 2015 |
Effects of Carboxyl Methyl Cellulose and Edible Cow Gelatin on Physico-chemical, Textural and Sensory Properties of Yoghurt. S Andiç, G Boran, Y Tunçtürk International Journal of Agriculture & Biology 15 (2), 2013 | 63 | 2013 |
The effect of Allium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation H Coşkun, Y Tunçtürk Food/Nahrung 44 (1), 52-55, 2000 | 54 | 2000 |
Some chemical characteristics of edible wild Rhubarb species (Rheum ribes L.) S Andiç, Y Tunçtürk, E Ocak, S Köse Res J Agric Biol Sci 5 (6), 973-7, 2009 | 51 | 2009 |
Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species E Ocak, I Javidipour, Y Tuncturk Journal of Food Science and Technology 52, 4315-4323, 2015 | 47 | 2015 |
The effect of storage temperatures and packaging methods on properties of Motal cheese S Andiç, H Gençcelep, Y Tunçtürk, Ş Köse Journal of Dairy Science 93 (3), 849-859, 2010 | 47 | 2010 |
Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage M Bulut, Y Tunçtürk, D Alwazeer International Journal of Dairy Technology 74 (4), 723-736, 2021 | 44 | 2021 |
The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese S Andiç, Y Tunçtürk, H Gençcelep Journal of Dairy Science 94 (4), 1668-1678, 2011 | 43 | 2011 |
Farklı süt türlerinden üretilen van otlu peynirlerinin fiziksel ve kimyasal özellikleri ile proteoliz profillerinde olgunlaşma sürecinde meydana gelen değişimler Y Tunçtürk, E Ocak, Ş Köse Gıda Dergisi 39 (3), 2014 | 39 | 2014 |
Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria D Alwazeer, M Bulut, Y Tunçtürk International Journal of Dairy Technology 73 (1), 117-125, 2020 | 37 | 2020 |
Effect of whey powder, skim milk powder and their combination on yield and textural properties of meat patties. S Andİç, Ö Zorba, Y Tunçtürk | 34 | 2010 |
Farklı homojenizasyon basıncı derecelerinin set yoğurtların bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal özelliklerine etkisi Y Tunçtürk, Ö Zorba, E Özrenk Yuzuncu Yıl University Journal of Agricultural Sciences 10 (1), 45-52, 2000 | 31 | 2000 |
Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese I Javidipour, Y Tunçtürk International journal of food science & technology 42 (12), 1465-1474, 2007 | 29 | 2007 |
Farklı homojenizasyon basıncı derecelerinin Kaşar peynirinin kimyasal, biyokimyasal, mikrobiyolojik ve duyusal özelliklerine etkisi Y Tunçtürk, E Ocak, Ö Zorba Yuzuncu Yıl University Journal of Agricultural Sciences 20 (2), 88-99, 2010 | 28 | 2010 |
The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties Y Tunçtürk, Ö Zorba Food hydrocolloids 20 (4), 475-482, 2006 | 28 | 2006 |
Kaşar peynirinin starter kültür, proteinaz ve lipaz enzimleri ilavesiyle hızlı olgunlaştırılması üzerinde bir araştırma Y Tunçtürk Fen Bilimleri Enstitüsü, Gıda Mühendisliği ABD, Doktora Tezi, 1996 | 28 | 1996 |
The effects of production and ripening methods on some properties of the herby cheese Otlu Peynir. Y Tunçtürk, H Coskun | 27 | 2002 |
Changes in volatile compounds of cheese S Andiç, Y Tunçtürk, G Boran Processing and impact on active components in food, 231-239, 2015 | 23 | 2015 |