Author/Creator: Temiz, Hasan - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Temiz, Hasan

1. A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey. (5th July 2015)

Authors:: Temiz, Hasan; Kılıç, Serdar
Journal:: International journal of dairy technology
Issue:: Volume 69:Number 2(2016:May)
Page Start:: 209
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk. Issue 6 (23rd September 2014)

Authors:: Temiz, Hasan; Kezer, Gizem
Journal:: Journal of food processing and preservation
Issue:: Volume 39:Issue 6(2015:Dec.)
Page Start:: 1421
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures. (August 2021)

Authors:: Celik, Omer F.; Con, Ahmet H.; Saygin, Hayrettin; Şahin, Nevzat; Temiz, Hasan
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 148(2021)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt. (August 2022)

Authors:: Celik, Omer Faruk; Temiz, Hasan
Journal:: Food bioscience
Issue:: Volume 48(2022)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades. (19th May 2017)

Authors:: Temiz, Hasan; Tarakçı, Zekai; Yarilgaç, Tarik; Dağ, Beşir
Journal:: International journal of dairy technology
Issue:: Volume 71:Number 1(2018)
Page Start:: 264
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. The effect of fermentation time on the volatile aromatic profile of tarhana dough. (April 2019)

Authors:: Özdemir, Nilgün; Şimşek, Ömer; Temiz, Hasan; Çon, Ahmet Hilmi
Journal:: Food science and technology international
Issue:: Volume 25:Number 3(2019)
Page Start:: 212
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink. (17th May 2018)

Authors:: Temiz, Hasan; Çakmak, Esra
Journal:: International journal of dairy technology
Issue:: Volume 71:Number 4(2018)
Page Start:: 906
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗