Ahmet Ferit Atasoy|Ferit ATASOY

Ahmet Ferit Atasoy|Ferit ATASOY

Harran University - Şanlıurfa / Türkiye
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 190976
Harran Üniversitesi
person_outline Ahmet Ferit Atasoy|Ferit ATASOY's MOST POPULAR ARTICLES
1-) Survival of Lactobacillus acidophilus LA-5 and Bifidobacteriumbifidum BB-02 in White-brined Cheese International Journal of Food Sciences and Nutrition 55 (1), 53-60, 2004
2-) Some Properties of Urfa Cheese (a Traditional White-brined Turkish Cheese) Produced from Bovine and Ovine Milks International Journal of Dairy Technology, 55 (2), 94-99, 2002
3-) Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot) Lwt 84, 842-850, 2017
4-) Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures Food Chemistry 110 (3), 598-604, 2008
5-) Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage Food Chemistry 311, 125910, 2020