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

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

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Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types av Onur Güneşer, Yonca Karagül Yüceer, Musa Yalman

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Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Çanakkale av Onur Guneser, Aslı Demirkol, Yonca Karagul Yuceer

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Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri av Onur Güneşer, Sinem Akyüz, Buşra Nur Esen

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Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry av Meral Kekeçoğlu, Onur Güneşer, Sevgi Kolaylı, Buket Aydeniz-güneşer

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