H. Gürkan

Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

Ali Adnan Hayaloğlu, B. Karatekin, H. Gürkan · International Dairy Journal · 2014 · 45 citations

Biomanufacturing, Functional Properties, Engineering +10

Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters

H. Gürkan, Didem Şahingil, Atiye Değirmenci et al. · European Food Research and Technology · 2022 · 34 citations

Food Chemistry, Food Authentication, Volatile Composition +3

Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (<i>Ocimum basilicum</i> L.)

H. Gürkan, Ali Adnan Hayaloğlu · International Journal of Food Properties · 2017 · 23 citations · Full text

Influence of purple basil extract (<i>Ocimum basilicum</i> L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

H. Gürkan, O.S. Boran, Ali Adnan Hayaloğlu · Mljekarstvo/Mljekarstvo.com · 2019 · 20 citations · Full text

Nutrition, Chemical Composition, Food Analysis +16

Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach

H. Gürkan, Ali Adnan Hayaloğlu · Food Chemistry Advances · 2023 · 18 citations · Full text

Food Chemistry, Food Preservatives, Volatile Compounds +12