Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage by Onur Guneser

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Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk by Onur Guneser, Büşra Aydin

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Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds by Buket Aydeniz Guneser, Barıs Aklale, Onur Guneser

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Bitkisel ve süt bazlı protein kaynaklarından üretilen analog peynirlerin fiziko-kimyasal, mikrobiyolojik ve duyusal özellikleri ile aroma profilleri değerlendirilmesi by Sinem Akyüz, Onur Güneşer, Büşra Nur Esen

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Production of Whey Powder Added Fruit Beverages and Some Quality Characteristics by Büşra Ece Argan, Onur Güneşer, Ayşegül Kırca Toklucu, Yonca Karagül Yüceer

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