Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey
Salum, Pelin, Govce, Gokce, Kendirci, Perihan, Bas, Deniz, Erbay, Zafer
Published in International dairy journal (01.12.2018)
Published in International dairy journal (01.12.2018)
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Journal Article
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases
Kendirci, Perihan, Salum, Pelin, Bas, Deniz, Erbay, Zafer
Published in Food and bioproducts processing (01.07.2020)
Published in Food and bioproducts processing (01.07.2020)
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Journal Article
Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
Salum, Pelin, Berktas, Serap, Kendirci, Perihan, Bas, Deniz, Cam, Mustafa, Erbay, Zafer
Published in International dairy journal (01.08.2023)
Published in International dairy journal (01.08.2023)
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Journal Article
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Bas, Deniz, Kendirci, Perihan, Salum, Pelin, Govce, Gokce, Erbay, Zafer
Published in Food and bioproducts processing (01.09.2019)
Published in Food and bioproducts processing (01.09.2019)
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Journal Article
Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes
Sengun, Ilkin Yucel, Yildiz Turp, Gulen, Icier, Filiz, Kendirci, Perihan, Kor, Gamze
Published in Food science & technology (01.01.2014)
Published in Food science & technology (01.01.2014)
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Journal Article
Lezzet Katkısı Olarak Peynir Ve Enzim Modifiye Peynir Tekniğinde Güncel Durum
Kendirci,Perihan, Erbay,Zafer, Baş,Deniz, Çam,Mustafa, Kelebek,Haşim, Salum,Pelin, Selli,Serkan
Published in Akademik Gıda (01.02.2016)
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Published in Akademik Gıda (01.02.2016)
Journal Article