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Page 1
Quality and Nutritional Parameters of Food in Agri-Food Production Systems.
Foods. 2023 Jan 11;12(2):351. doi: 10.3390/foods12020351.
Foods. 2023.
PMID: 36673443
Free PMC article.
Review.
Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
Turgut T, Cakmakci S.
Turgut T, et al. Among authors: cakmakci s.
Probiotics Antimicrob Proteins. 2018 Mar;10(1):64-70. doi: 10.1007/s12602-017-9278-6.
Probiotics Antimicrob Proteins. 2018.
PMID: 28417292
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The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter.
Çakmakçı S, Gülçin İ, Gündoğdu E, Ertem Öztekin H, Taslimi P.
Çakmakçı S, et al.
Antioxidants (Basel). 2023 Jul 29;12(8):1522. doi: 10.3390/antiox12081522.
Antioxidants (Basel). 2023.
PMID: 37627517
Free PMC article.
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Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.
Çakmakçı S, Topdaş EF, Çakır Y, Kalın P.
Çakmakçı S, et al.
J Sci Food Agric. 2016 Mar 30;96(5):1451-8. doi: 10.1002/jsfa.7241. Epub 2015 Jun 3.
J Sci Food Agric. 2016.
PMID: 25920464
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Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.
Cakmakci S, Gurses M, Hayaloglu AA, Cetin B, Sekerci P, Dagdemir E.
Cakmakci S, et al.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(2):245-9. doi: 10.1080/19440049.2014.997808. Epub 2015 Jan 12.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015.
PMID: 25580944
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Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.).
Çakır Y, Çakmakçı S.
Çakır Y, et al. Among authors: cakmakci s.
J Food Sci Technol. 2018 Apr;55(4):1435-1443. doi: 10.1007/s13197-018-3058-5. Epub 2018 Feb 7.
J Food Sci Technol. 2018.
PMID: 29606758
Free PMC article.
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Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.
Cakmakci S, Cetin B, Gurses M, Dagdemir E, Hayaloglu AA.
Cakmakci S, et al.
J Food Prot. 2012 Nov;75(11):2045-9. doi: 10.4315/0362-028X.JFP-12-107.
J Food Prot. 2012.
PMID: 23127715
Free article.
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