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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[1]	Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content
	Flavour and Fragrance …, 2022

[2]	Food, nutrition, and health in Turkey, the European part
	Solak - Nutritional and Health Aspects of Food in the Balkans, 2021

[3]	EVALUATION OF ORGANIC FOODS'QUALITY IN TURKEY: IMPACT OF GENDER, COUNTRY OF ORIGIN AND STORE CATEGORY.
	2020

[4]	Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production
	2020

[5]	Dairy Products Made from Yogurt in Hatay Region
	2020

[6]	Unravelling the potential of Lactococcus lactis strains to be used in cheesemaking production as biocontrol agents
	2020

[7]	Evaluation of Organic Food Quality in Turkey: Impact of Gender, Country of Origin and Store Category
	2020

[8]	Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods.
	2019

[9]	Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture
	2019

[10]	Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods
	Süleyman Demirel üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2019

[11]	Augalų ekstraktų antimikrobinių savybių tyrimas nebrandintuose varškės sūriuose Investigation of antimicrobial properties of plant extracts in unripened curd cheese
	Master's Thesis, 2019

[12]	Marmara Olive Agricultural Sales Cooperatives Association Subsidiaries and Recent Developments in Financial Liabilities
	2nd International Symposium of Bandirma and its Surroundings, 2019

[13]	Augalų ekstraktų antimikrobinių savybių tyrimas nebrandintuose varškės sūriuose
	2019

[14]	Fermented Food Products
	2019

[15]	Traditional Fermented Food Products of Turkey
	2019

[16]	Traditional Balkan fermented milk products
	Engineering in Life Sciences, 2018

[17]	Тулумско сирене–технология на производство и основни характеристики
	Journal of Mountain Agriculture on the Balkans, 2018

[18]	Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese
	2018

[19]	Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog kiselinskog sira.
	2018

[20]	Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese Karakterizacija prevelog sira, tradicionalnog hrvatskog sušenog …
	2018

[21]	Some physicochemical characteristics and aroma compounds of izmir tulum cheese produced with different milk types
	Ege Üniversitesi …, 2017

[22]	Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri
	Journal of Agriculture Faculty of ege University, 2017

[23]	A SURVEY ON TRADITIONAL CHEESE PRODUCTION AND DIVERSITY IN KOSOVO
	2017

[24]	Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese
	2017

[25]	Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı
	EGE ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ, 2017

[26]	Tallaga Cheese as a New Functional Dairy Product
	American Journal of Food Technology, 2016

[27]	Turkish Cousine's Importance and Tourism Potential
	2016

[28]	Research Article Tallaga Cheese as a New Functional Dairy Product
	2016

[29]	Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
	Nutrition And Food Sciences Research, 2015

[30]	Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157: H7 and Staphylococcus aureus
	CyTA-Journal of Food, 2015

[1]	Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content Flavour and Fragrance Journal, 2022 DOI:10.1002/ffj.3696

[2]	Nutritional and Health Aspects of Food in the Balkans 2021 DOI:10.1016/B978-0-12-820782-6.00008-6

[3]	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

[4]	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

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

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

[7]	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

[8]	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

[9]	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

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

[11]	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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