Ayşe Gürsoy

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

Sebnem Ozturkoglu‐Budak, Ayşe Gürsoy, Didem Peren Aykas et al. · Journal of Dairy Science · 2016 · 55 citations · Full text

Role of milk protein–based products in some quality attributes of goat milk yogurt

Asuman Gürsel, Ayşe Gürsoy, Sebnem Ozturkoglu‐Budak et al. · Journal of Dairy Science · 2016 · 52 citations · Full text

Simultaneous use of transglutaminase and rennet in white-brined cheese production

Barbaros Özer, Ali Adnan Hayaloğlu, Ayşe Gürsoy et al. · International Dairy Journal · 2013 · 51 citations

Biosynthesis, Engineering, Biotransformation +8

Changes in some properties of strained (Süzme) goat's yoghurt during storage

Ebru Şenel, Metin Atamer, Ayşe Gürsoy et al. · Small Ruminant Research · 2011 · 35 citations

Animal Science, Animal Nutrition, Education +4

Set type yoghurt production by exopolysaccharide producing Turkish origin domestic strains of Streptococcus thermophilus (W22) and Lactobacillus delbrueckii ssp. bulgaricus (B3).

Ayşe Gürsoy, Fügen Durlu Özkaya, Fatih Yıldiz et al. · Kafkas Universitesi Veteriner Fakultesi Dergisi · 2010 · 16 citations

Probiotic, Food Fermentation, In Vitro Fermentation +13