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.Determination of Effects of Using Fat Replacers And Probiotic on Ayran Quality

作　　者：Tuğba Kök Taş ;Zeynep Güzel-Seydim

出　　处：Gida : Journal of Food. 2010 ;35(2).

出版社：Association of Food Technology, Turkey

文章 ID：95381335

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3.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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4.The Effect of Modified Atmosphere Packaging on Some Properties of Various Types of Cheese

作　　者：İlhan Gün ;Zeynep Güzel-Seydim ;Atıf Can Seydim

出　　处：Gida : Journal of Food. 2009 ;34(5).

出版社：Association of Food Technology, Turkey

文章 ID：95381421

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5.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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	Hatice Soyyiğit	1篇
	Tuğba Kök Taş	1篇
	Zeynep Güzel Seydim	1篇
	İlhan Gün	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Zeynep Güzel-Seydim")))) )) ) )"

	Zeynep Güzel-Seydim	4篇
	Özge Duygu Okur	3篇
	Atıf Can Seydim	1篇
	Bilge Ertekin	1篇
	Esra Artan	1篇

	2011	1篇
	2010	1篇
	2009	2篇
	2008	1篇