Wagashi cheese: Probiotic bacteria incorporation and significance on microbiological, physicochemical, functional and sensory properties during storage by Anihouvi, Eudes Sèdo, Kesenkaş, Harun

Get full text

The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese by Özer, Elif, Kesenkaş, Harun

Get full text

Physicochemical, microbiological and sensory characteristics of Soymilk Kefir by Harun KESENKAŞ

Get full text

Determination of genetically modified molecules in milk and risk assessment by Akpinar, Asli, Kesenkas, Harun, Uysal, Harun Rasit

Get full text

Health benefits and risks of fermented foods-the PIMENTO initiative by Todorovic, Smilja, Akpinar, Asli, Assunção, Ricardo, Bär, Cornelia, Bavaro, Simona L, Berkel Kasikci, Muzeyyen, Domínguez-Soberanes, Julieta, Capozzi, Vittorio, Cotter, Paul D, Doo, Eun-Hee, Gündüz Ergün, Burcu, Guzel, Mustafa, Harsa, Hayriye S, Hastaoglu, Emre, Humblot, Christèle, Hyseni, Bahtir, Hosoglu, Muge I, Issa, Aline, Karakaş-Budak, Barçın, Karakaya, Sibel, Kesenkas, Harun, Keyvan, Erhan, Künili, Ibrahim E, Kütt, Mary-Liis, Laranjo, Marta, Louis, Sandrine, Mantzouridou, Fani T, Matalas, Antonia, Mayo, Baltasar, Mojsova, Sandra, Mukherjee, Arghya, Nikolaou, Anastasios, Ortakci, Fatih, Paveljšek, Diana, Perrone, Giancarlo, Pertziger, Eugenia, Santa, Dushica, Sar, Taner, Savary-Auzeloux, Isabelle, Schwab, Clarissa, Starowicz, Małgorzata, Stojanović, Marko, Syrpas, Michail, Tamang, Jyoti P, Yerlikaya, Oktay, Yilmaz, Birsen, Malagon-Rojas, Jeadran, Salminen, Seppo, Frias, Juana, Chassard, Christophe, Vergères, Guy

Get full text

Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk by Tonguc, I. Erdem, Kinik, Ozer, Kesenkas, Harun, Acu, Merve

Get full text

İZMİR, ÇANAKKALE VE BALIKESİR İLLERİNDE KEÇİ YETİŞTİRİCİLİĞİ YAPAN İŞLETMELERİN DAMIZLIK KOYUN VE KEÇİ YETİŞTİRİCİLERİ BİRLİĞİNİN İŞLEVLERİ ÜZERİNE GÖRÜŞ VE BEKLENTİLERİ... by ENGİNDENİZ, SAİT, AKTÜRK, DUYGU, SAVRAN, A.FERHAT, KOŞUM, NEDİM, TAŞKIN, TURGAY, KESENKAŞ, HARUN, GÖKMEN, MUKADDERAT, UZMAY, AYŞE, ÖZTÜRK, GÖRKEM

Get full text

Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder by Uysal, Harun, Kilic, Sevda, Kavas, Gokhan, Akbulut, Necati, Kesenkas, Harun

Get full text

Manufacture and Some Properties of Turkish Fresh Goat Cheese by Kilic, Sevda, ., Harun Uysal, ., Gokhan Kavas, ., Necati Akbulut, ., Harun Kesenkas

Get full text

Some properties of yoghurts produced from goat milk and cow- goat milk mixtures by different fortification methods by Kavas, G, Uysal, H, Kihc, S, Akbulut, N, Kesenkas, H. (Ege Univ., Izmir (Turkey). Dept. of Dairy Technology)

Get full text