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Songül Çakmakçı
Songül Çakmakçı
Gıda Mühendisliği Bölümü Profesörü, Atatürk Üniversitesi
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Год
Süt ve Mamülleri Muayene ve Analiz Metodları Rehberi
A Kurt, S Çakmakçı, A Çağlar
3291993
Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags
AA Hayaloglu, S Cakmakci, EY Brechany, KC Deegan, PLH McSweeney
Journal of Dairy Science 90 (3), 1102-1121, 2007
1972007
Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream
S Çakmakçı, EF Topdaş, P Kalın, H Han, P Şekerci, LP Köse, İ Gülçin
International Journal of Food Science and Technology 50 (2), 472-481, 2015
1782015
Assessment and principles of environmentally sustainable food and agriculture systems
R Çakmakçı, MA Salık, S Çakmakçı
Agriculture 13 (5), 1073, 2023
1572023
Süt ve Mamulleri Muayene ve Analiz Metotları Rehberi (Genişletilmiş 9. Baskı)
A Kurt, S Çakmakçı, A Çağlar
Atatürk Üniv. Ziraat Fakültesi Ofset Tesisi 252, 1-254, 2003
153*2003
The investigation of antimicrobial activity of thyme and oregano essential oils
B ÇETİN, S ÇAKMAKÇI, R Cakmakci
Turkish Journal of Agriculture and forestry 35 (2), 145-154, 2011
1362011
Cheeses of Turkey: 1. Varieties ripened in goat-skin bags
AA Hayaloglu, PF Fox, M Guven, S Cakmakci
Le Lait 87 (2), 79-95, 2007
1242007
Investigation of the possible use of probiotics in ice cream manufacture
T Turgut, S Cakmakci
International journal of dairy technology 62 (3), 444-451, 2009
1232009
Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts
S Çakmakçi, B Çetin, T Turgut, M Gürses, A Erdoğan
Turkish Journal of Veterinary & Animal Sciences 36 (3), 231-237, 2012
1222012
Gıda Katkı Maddeleri
S Çakmakçı
Atatürk Üniversitesi Ziraat Fakültesi Ofset tesisi, 2007
103*2007
Yağ asitlerinin sağlık ve beslenme üzerine etkileri
S Çakmakçı, DT Kahyaoğlu
Türk Bilimsel Derlemeler Dergisi, 133-137, 2012
762012
The effect of antioxidants on butter in relation to storage temperature and duration
S Ozturk, S Cakmakci
European Journal of Lipid Science and Technology 108 (11), 951-959, 2006
692006
Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey
AH Çon, S Cakmakci, A Çağlar, HY Gökalp
Journal of food protection 59 (4), 402-406, 1996
691996
Erzincan Tulum (Şavak) peynirinin yapılışı, duyusal, fiziksel ve kimyasal özellikleri üzerinde bir araştırma
A Kurt, S Çakmakçı, A Çağlar, N Akyüz
Gıda 16 (5), 1991
681991
Influence of ripening container on the lactic acid bacteria population in Tulum cheese
S Cakmakci, E Dagdemir, AA Hayaloglu, M Gurses, E Gundogdu
World Journal of Microbiology and Biotechnology 24, 293-299, 2008
642008
Yağ asitlerinin sağlık ve beslenme üzerine etkilerine genel bir bakış
S Çakmakçı, D Tahmas-Kahyaoğlu
Akademik Gıda 10 (1), 103-113, 2012
582012
An overview of honey: its composition, nutritional and functional properties
E Gündoğdu, S Çakmakçı, İG Şat
J. Food Sci. Eng 9 (1), 10-14, 2019
562019
Probiotic strawberry yogurts: microbiological, chemical and sensory properties
T Turgut, S Cakmakci
Probiotics and antimicrobial proteins 10, 64-70, 2018
552018
Some physicochemical, microbiological, and sensory properties of tulum cheese produced from ewe's milk via a modified method
ZG Ceylan, A ÇAǦLAR, S Cakmakci
International Journal of Dairy Technology 60 (3), 191-197, 2007
552007
Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin
H Ertem, S Çakmakçı
International Journal of Food Science & Technology 53 (3), 776-783, 2018
542018
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Статьи 1–20