The effect of addition of black cumin Nigella sativa L and ripening period on proteolysis sensory properties and volatile profiles of Erzincan Tulum Şavak cheese made from raw Akkaraman sheep s milk

Yerel katalogda bu makaleye atıf yapan 33 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2021 A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed CakeAtıf 53 · OpenAlex
2. 2018 Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)Atıf 36 · OpenAlex
3. 2018 Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)Atıf 36 · OpenAlex
4. 2021 The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheeseAtıf 23 · OpenAlex
5. 2021 The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheeseAtıf 23 · OpenAlex
6. 2021 The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheeseAtıf 23 · OpenAlex
7. 2021 The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheeseAtıf 23 · OpenAlex
8. 2021 The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheeseAtıf 23 · OpenAlex
9. 2020 Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packagesAtıf 22 · OpenAlex
10. 2021 The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskinAtıf 18 · OpenAlex