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Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt.
Food Sci Nutr. 2023 Jul 28;11(11):6878-6887. doi: 10.1002/fsn3.3580. eCollection 2023 Nov.
Food Sci Nutr. 2023.
PMID: 37970424
Free PMC article.
Coagulation temperature and smoking time determine product quality and shelf life of the acid-heat coagulated Circassian cheese.
Sıçramaz H, Ayar A.
Sıçramaz H, et al.
Food Sci Nutr. 2023 Jul 6;11(10):6164-6177. doi: 10.1002/fsn3.3552. eCollection 2023 Oct.
Food Sci Nutr. 2023.
PMID: 37823152
Free PMC article.
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Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil (Myrtus communis L.) on Listeria monocytogenes in Kasar Cheese.
Polat Yemiş G, Sezer E, Sıçramaz H.
Polat Yemiş G, et al. Among authors: sicramaz h.
Molecules. 2022 Oct 27;27(21):7298. doi: 10.3390/molecules27217298.
Molecules. 2022.
PMID: 36364124
Free PMC article.
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Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese.
Sıçramaz H, Güven OT, Can A, Ayar A, Gül Y.
Sıçramaz H, et al.
Curr Res Food Sci. 2022 Jun 14;5:1009-1016. doi: 10.1016/j.crfs.2022.05.017. eCollection 2022.
Curr Res Food Sci. 2022.
PMID: 35755305
Free PMC article.
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