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

Journals Menu

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

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

Google-based Impact Factor: 2.37
Citations

Journals Menu

"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):

Google Scholar
CrossRef

[1]	Physico-chemical, microbiological and sensory properties of water kefir drinks produced from demineralized whey and dimrit and shiraz grape varieties
	Foods, 2023

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

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

[4]	Hatay Bölgesinde hammaddesi yoğurt olan süt ürünleri
	Turkish Journal of Agriculture …, 2020

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

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

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

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

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

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

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

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

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

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

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

[16]	Fermented Food Products
	2019

[17]	Traditional Fermented Food Products of Turkey
	2019

[18]	トルコの発酵食品
	日本醸造協会誌, 2019

[19]	Lactobacillus Acidophilus ve Bifidobacterium Bifidum Türlerinin Manda ve İnek Sütünden Elde Edilmiş Mozzarella Peynirlerinin Kalite Özellikleri Üzerine Etkisi
	2019

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

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

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

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

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

[25]	Tulum cheese-cheese making technology and main characteristics.
	2018

[26]	Characterization of Preveli cheese, traditional Croatian dried acid-coagulated cheese.
	2018

[27]	Use of egg white protein powder based films fortified with black cumin and cinnamon essential oils in the storage of Çökelek cheese.
	2017

[28]	Some physicochemical characteristics and aroma compounds of Izmir Tulum Cheese produced with different milk types.
	Ege Üniversitesi …, 2017

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

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

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

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

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

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

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

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

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

[38]	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

[39]	Augalų ekstraktų antimikrobinių savybių tyrimas nebrandintuose varškės sūriuose Investigation of antimicrobial properties of plant extracts in unripened curd …


[40]	Pazarlarda satılan peynirlerde genişlemiş spektrumlu beta-laktamaz üreten enterobacteriaceae varlığının belirlenmesi

[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]	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

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

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

[5]	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

[6]	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

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

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

[9]	Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2019 DOI:10.19113/sdufenbed.538894

[10]	Introduction of Fermented Foods in Turkey JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2019 DOI:10.6013/jbrewsocjapan.114.625

[11]	Aromatic and Sensorial Properties of Çökelek Cheese Produced by Different Methods Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2019 DOI:10.19113/sdufenbed.538894

[12]	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

[13]	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

[14]	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

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

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

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies