Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine"
written by Fügen Durlu-Özkaya, İlhan Gün,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014

has been cited by the following article(s):

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[4]	Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods.
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[6]	Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods
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[7]	Augalų ekstraktų antimikrobinių savybių tyrimas nebrandintuose varškės sūriuose Investigation of antimicrobial properties of plant extracts in unripened curd cheese
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[10]	Fermented Food Products
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[11]	Traditional Fermented Food Products of Turkey
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[13]	Тулумско сирене–технология на производство и основни характеристики
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[14]	Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese
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[15]	Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.
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[16]	Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog …
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[17]	Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri
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[18]	A SURVEY ON TRADITIONAL CHEESE PRODUCTION AND DIVERSITY IN KOSOVO
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[19]	Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese
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[20]	Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı
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[21]	Tallaga Cheese as a New Functional Dairy Product
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[22]	Turkish Cousine's Importance and Tourism Potential
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[23]	Research Article Tallaga Cheese as a New Functional Dairy Product
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[24]	Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
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[25]	Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157: H7 and Staphylococcus aureus
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[1]	Nutritional and Health Aspects of Food in the Balkans 2021 DOI:10.1016/B978-0-12-820782-6.00008-6

[2]	Evaluation of Organic Food Quality in Turkey: Impact of Gender, Country of Origin and Store Category Yönetim Bilimleri Dergisi, 2020 DOI:10.35408/comuybd.557492

[3]	Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production Animals, 2020 DOI:10.3390/ani10050782

[4]	Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents Foods, 2020 DOI:10.3390/foods9121815

[5]	Farklı Yöntemlerle Üretilen Çökelek Peynirinin Aromatik ve Duyusal Özellikleri Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2019 DOI:10.19113/sdufenbed.538894

[6]	Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı Ege Üniversitesi Ziraat Fakültesi Dergisi, 2017 DOI:10.20289/zfdergi.386549

[7]	Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri Ege Üniversitesi Ziraat Fakültesi Dergisi, 2017 DOI:10.20289/zfdergi.297939

[8]	Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus CyTA - Journal of Food, 2016 DOI:10.1080/19476337.2015.1109001

[9]	Exopolysaccharides produced by Lactobacillus sp.: Biosynthesis and applications Critical Reviews in Food Science and Nutrition, 2016 DOI:10.1080/10408398.2016.1187112

[10]	Tallaga Cheese as a New Functional Dairy Product American Journal of Food Technology, 2016 DOI:10.3923/ajft.2016.182.192

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