1.Determination of Production Method, Microbial and Volatile Flavor Components and Sensory Properties of Traditional Dolaz Cheese

作　　者：Özge Duygu Okur ;Zeynep Güzel-Seydim

出　　处：Gida : Journal of Food. 2011 ;36(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381285

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2.Formation of Flavor Compounds by Amino Acid Catabolism in Cheese

作　　者：Bilge Ertekin ;Özge Duygu Okur ;Zeynep Güzel-Seydim

出　　处：Gida : Journal of Food. 2009 ;34(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381389

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3.Production of Yogurt with Improved Functional Properties

作　　者：Özge Duygu Okur ;Esra Artan ;Hatice Soyyiğit 等

出　　处：Gida : Journal of Food. 2008 ;33(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381441

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4.ÇÖREK OTU BALI KULLANIMI İLE FONKSİYONEL SET TİPİ YOĞURT ÜRETİMİ

作　　者：Özge Duygu OKUR ;Feyza Nur DAYIOĞLU ;Merve DUMAN 等

出　　处：Gida : Journal of Food. 2019 ;44(1):104-117.doi:10.15237/gida.GD18116

出版社：Association of Food Technology, Turkey

文章 ID：243042138

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5.ÇÖREK OTU BALI KULLANIMI İLE FONKSİYONEL SET TİPİ YOĞURT ÜRETİMİ

作　　者：Özge Duygu OKUR ;Feyza Nur DAYIOĞLU ;Merve DUMAN 等

出　　处：Gida : Journal of Food. 2019 ;44(1):104-117.doi:10.15237/gida.GD18116

出版社：Association of Food Technology, Turkey

文章 ID：243753170

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	Özge Duygu Okur	3篇
	Feyza Nur DAYIOĞLU	2篇
	Merve DUMAN	2篇
	Pınar KÖTEN	2篇
	Zeynep Güzel-Seydim	2篇

	Özge Duygu OKUR	2篇
	Bilge Ertekin	1篇
	Esra Artan	1篇
	Hatice Soyyiğit	1篇
	Zeynep Güzel Seydim	1篇

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	2019	2篇
	2011	1篇
	2009	1篇
	2008	1篇