Ali Adnan Hayaloğlu

The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture

Mehmet Güven, Kurban Yaşar, Oya Berkay Karaca et al. · International Journal of Dairy Technology · 2005 · 257 citations

Food Chemistry, Nutrition, Fat Replacer +13

Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

Nurullah Demir, Mehmet Alpaslan, Ali Adnan Hayaloğlu · LWT · 2014 · 243 citations · Full text

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +12

Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’

Ali Adnan Hayaloğlu, Mehmet Güven, Patrick F. Fox · International Dairy Journal · 2002 · 236 citations

Technological Properties, Engineering, Food Analysis +9

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Ayşe Sibel Akalın, Gülfem Ünal, Nayil Dinkçi et al. · Journal of Dairy Science · 2012 · 235 citations · Full text

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

Nuray Şahan, Kurban Yaşar, Ali Adnan Hayaloğlu · Food Hydrocolloids · 2007 · 234 citations

Food Chemistry, Biomanufacturing, Food Structure +8