Çağlar Gökırmaklı

A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties

Zeynep B. Güzel‐Seydim, Çağlar Gökırmaklı, Annel K. Greene · Trends in Food Science & Technology · 2021 · 153 citations

Food Chemistry, Milk Kefir, Functional Properties +9

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( <i>Crataegus tanacetifolia</i> (lam.) pers.)

Gülce Buket Özdemir, Nilgün Özdemir, Bilge Ertekin Filiz et al. · Journal of Food Biochemistry · 2021 · 57 citations

Food Chemistry, Volatile Aroma Compounds, Agricultural Chemistry +10

Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison

Çağlar Gökırmaklı, Zeynep B. Güzel‐Seydim · Journal of Applied Microbiology · 2022 · 43 citations · Full text

Use of mandarin and persimmon fruits in water kefir fermentation

Zeynep B. Güzel‐Seydim, Gülçin Şatır, Çağlar Gökırmaklı · Food Science & Nutrition · 2023 · 25 citations · Full text

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach ( <i>Prunus cerasus</i> L. Batsch) vinegar during the fermentation process

Nilgün H. Budak, Nilgün Özdemir, Çağlar Gökırmaklı · Journal of Food Biochemistry · 2021 · 21 citations

Food Chemistry, Fermentation Process, Agricultural Chemistry +15