Celalettin Koçak

Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

Nihat Akın, Serdar Aydemir, Celalettin Koçak et al. · Food Chemistry · 2002 · 76 citations

Food Analysis, Food Structure, Sensory Properties +6

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

The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

Didem Sözeri Atik, Nihat Akın, Ceren Akal et al. · International Dairy Journal · 2021 · 18 citations

Traditional Tulum Cheese, Food Analysis, Ripening Period +2

EFFECT OF LIPASE ENZYME ON THE RIPENING OF WHITE PICKLED CHEESE

Serdar Aydemir, Celalettin Koçak · Journal of Food Lipids · 2001 · 16 citations

Food Chemistry, Total Nitrogen, Pregastric Lipase Enzyme +15

Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production

Ceren Akal, Celalettin Koçak, Nazlı Kanca et al. · Food Technology and Biotechnology · 2022 · 14 citations · Full text