Microstructure, Texture, and Some Other Properties of Ice Creams Produced with Different Processed and Different Varieties of Pumpkins by Hatice SIÇRAMAZ, Ahmet AYAR

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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 by Hatice Sıçramaz, Ahmet Ayar

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Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese by Hatice Sıçramaz, Ahmet Ayar

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Uzaktan Eğitim Sürecinde Okul Yöneticilerinin Teknoloji Liderliği Yeterliliklerinin Öğretmen Görüşlerine Göre İncelenmesi by Tuba Aydın Güngör, Ahmet Ayar

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Süt ve Ürünlerinde Tatlandırıcıların Kullanımı by Zeynep Ece Günaydı, Ahmet Ayar

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Investigation of the Changes in Perceived Sleep Quality and Quantity among Maritime Students in Relation to Long Term Sea Training by Hatice Yġlmaz, Ersan Baźar, Ahmet Ayar

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Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and <i>L. rhamnosus</i> and Use in Ice Cream Production by Elif Sezer, Ahmet Ayar, Suzan Öztürk Yılmaz

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Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese by Hatice Sıçramaz, Olgu Taylan Güven, Ayşen Can, Ahmet Ayar, Yasin Gül

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M3 Receptor Pathway Stimulates Rapid Transcription of the CB1 Receptor Activation through Calcium Signalling and the CNR1 Gene Promoter by Pietro Marini, Philip Cowie, Ahmet Ayar, Guy S. Bewick, John Barrow, Roger G. Pertwee, Alasdair MacKenzie, Paolo Tucci

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