Quality and Nutritional Parameters of Food in Agri-Food Production Systems by Songül Çakmakçı, Ramazan Çakmakçı

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Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter by Engin Gundogdu, Songul Cakmakci, Ali Adnan Hayaloglu

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The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (cornus mas l.) paste by Elif Feyza TOPDAŞ, Songül ÇAKMAKÇI, Kübra ÇAKIROĞLU

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Assessment and Principles of Environmentally Sustainable Food and Agriculture Systems by Ramazan Çakmakçı, Mehmet Ali Salık, Songül Çakmakçı

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Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi by Mehmet Ali Salık, Ayla Arslaner, Songül Çakmakçı

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The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter by Songül Çakmakçı, İlhami Gülçin, Engin Gündoğdu, Hatice Ertem Öztekin, Parham Taslimi

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Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with lactobacillus acidophilus and green tea powder by Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI

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