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2022 | 1 |
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Page 1
Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder.
J Food Sci. 2023 Jan;88(1):244-258. doi: 10.1111/1750-3841.16392. Epub 2022 Dec 4.
J Food Sci. 2023.
PMID: 36463415
Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds.
Berktas S, Cam M, Salum P, Erbay Z.
Berktas S, et al. Among authors: salum p.
J Food Sci. 2023 Jul;88(7):2919-2932. doi: 10.1111/1750-3841.16660. Epub 2023 Jun 6.
J Food Sci. 2023.
PMID: 37282728
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Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening.
Ertekin M, Uğurlu Ö, Salum P, Erbay Z.
Ertekin M, et al. Among authors: salum p.
J Food Sci. 2023 Apr;88(4):1445-1465. doi: 10.1111/1750-3841.16519. Epub 2023 Mar 6.
J Food Sci. 2023.
PMID: 36877142
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Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis.
Salum P, Guclu G, Selli S.
Salum P, et al.
J Agric Food Chem. 2017 Sep 27;65(38):8402-8408. doi: 10.1021/acs.jafc.7b02756. Epub 2017 Sep 18.
J Agric Food Chem. 2017.
PMID: 28862440
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