Pelin Salum

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (<i>Mullus barbatus</i>) by Aroma Extract Dilution Analysis

Pelin Salum, Gamze Güçlü, Serkan Selli · Journal of Agricultural and Food Chemistry · 2017 · 99 citations

Agriculture, Food Science, Food Analysis +16

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

Agriculture, Dairy Science, Food Science +16

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

Agriculture, Dairy Science, Food Science +17

Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology

Pelin Salum, Zafer Erbay, Haşim Kelebek et al. · Food Analytical Methods · 2016 · 40 citations

Agriculture, Dairy Science, Food Science +14

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

Deniz Baş, Perihan Kendirci, Pelin Salum et al. · Food and Bioproducts Processing · 2019 · 39 citations

Agriculture, Dairy Science, Food Science +17