Ahmet Ferit Atasoy

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Aziz Korkmaz, Ahmet Ferit Atasoy, Ali Adnan Hayaloğlu · Food Chemistry · 2019 · 81 citations

Food Chemistry, Volatile Compounds, Health Sciences +6

Survival of<i>Lactobacillus acidophilus</i>LA-5 and<i>Bifidobacterium bifidum</i>BB-02 in white-brined cheese

Murat Yılmaztekin, Barbaros Özer, Ahmet Ferit Atasoy · International Journal of Food Sciences and Nutrition · 2003 · 71 citations

Probiotic, Control Cheese, Food Spoilage +12

Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

Aziz Korkmaz, Ali Adnan Hayaloğlu, Ahmet Ferit Atasoy · LWT · 2017 · 70 citations

Food Chemistry, Volatile Compounds, Food Quality +4

Some properties of urfa cheese (a traditional white‐brined Turkish cheese) produced from bovine and ovine milks

Barbaros Özer, Ahmet Ferit Atasoy · International Journal of Dairy Technology · 2002 · 56 citations

Food Analysis, Ovine Milk, Total Nitrogen +16

Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Ahmet Ferit Atasoy, Hüseyin Türkoğlu · Food Chemistry · 2008 · 55 citations

White-brined Turkish Cheese, Food Analysis, Heat Treatments +6