Perihan Kendirci

Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

İlkin Yücel Şengün, Gülen Turp, Perihan Kendirci et al. · LWT · 2013 · 61 citations

Meat Packaging, Food Engineering, Thermal Processing +7

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Perihan Kendirci, Pelin Salum, Deniz Baş et al. · Food and Bioproducts Processing · 2020 · 46 citations

White Cheese Flavour, Engineering, Biochemistry +9

Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

Pelin Salum, Gökçe Gövce, Perihan Kendirci et al. · International Dairy Journal · 2018 · 45 citations

Volatile Compound Profile, Food Composition, Ripened White Cheeses +8

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

Perihan Kendirci, Gamze Kor, Tomris Altuğ Onoğur · Meat Science · 2014 · 42 citations

Pre-cooked Beef Meatballs, Chemical Engineering, Engineering +9

Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (<i>Pistacia vera</i> L.)

Perihan Kendirci, Tomris Altuğ Onoğur · International Journal of Food Properties · 2011 · 42 citations · Full text

Food Chemistry, Volatile Compounds, Flavoromics +11