Takip et
Prof. Dr. Yusuf Tunçtürk
Prof. Dr. Yusuf Tunçtürk
yyu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Determination of mineral contents of wild-grown edible mushrooms
H Gençcelep, Y Uzun, Y Tunçtürk, K Demirel
Food chemistry 113 (4), 1033-1036, 2009
2832009
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
1152004
Extension shelf life of cheese: A review
A Jalilzadeh, Y Tunçtürk, J Hesari
International Journal of Dairy Science 10 (2), 44-60, 2015
662015
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
532013
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
522000
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
472009
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
452010
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
422015
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
422011
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
372014
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
362020
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
332021
Effect of whey powder, skim milk powder and their combination on yield and textural properties of meat patties.
S Andİç, Ö Zorba, Y Tunçtürk
302010
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
282007
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
282006
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
282000
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
262010
The effects of production and ripening methods on some properties of the herby cheese Otlu Peynir.
Y Tunçtürk, H Coskun
252002
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
251996
Changes in volatile compounds of cheese
S Andiç, Y Tunçtürk, G Boran
Processing and impact on active components in food, 231-239, 2015
212015
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20