A. Kemal Seçkin

Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products

A. Kemal Seçkin, Oğuz Gürsoy, Necati Akbulut · LWT · 2004 · 68 citations

Food Chemistry, Nutrition, Lipid Analysis +9

The losses of nutrients during the production of strained (Torba) yoghurt

Cevdet Nergiz, A. Kemal Seçkin · Food Chemistry · 1998 · 41 citations

Nutrition, Engineering, Food Fermentation +7

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Nayil Dinkçi, Harun Kesenkaş, A. Kemal Seçkin et al. · Grasas y Aceites · 2011 · 33 citations · Full text

Nutrition, Engineering, Kashar Cheese +13

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Ki̇ni̇k Ozer, Oğuz Gürsoy, A. Kemal Seçkin · Czech Journal of Food Sciences · 2005 · 26 citations · Full text

Lipid Analysis, Nutrition, Food Analysis +16

Changes in some components of the muscle lipids of three freshwater fish species under natural extreme cold and temperate conditions

Kazım Uysal, Metín Bülbül, Muhammet Dönmez et al. · Fish Physiology and Biochemistry · 2008 · 25 citations

Biology, Muscle Lipids, Lipid Analysis +6