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Journal of the Science of Food and Agriculture,
2025
DOI:10.1002/jsfa.70013
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Aroma-active compounds and secondary lipid oxidation of cream cheese with butter by-product
Journal of Food Measurement and Characterization,
2025
DOI:10.1007/s11694-025-03457-6
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An ınnovative approach to Kashar cheese production: effects of high pressure application on milk
Journal of Food Science and Technology,
2025
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Assessment of multiplied initial wheat seed material for food production application
Acta agriculturae Serbica,
2025
DOI:10.5937/AASer2560061C
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Saffron stigma crocins as a novel source of colorant in mellorine as compared with tartrazine (E102)
IOP Conference Series: Earth and Environmental Science,
2025
DOI:10.1088/1755-1315/1549/1/012156
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Microbial and Fungal Growth Control and Evaluation of Quality Parameters During Ripening of Toma Piemontese PDO Cheese Treated with Gaseous Ozone
Ozone: Science & Engineering,
2024
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Non-thermal pasteurization of milk by elongated electrode moderate electrical field: Chemical and sensory analysis during cold storage and shelf-life determination
Innovative Food Science & Emerging Technologies,
2024
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Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes
Foods,
2024
DOI:10.3390/foods13233789
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The Use of Ozone Technology: An Eco–Friendly Method for the Sanitization of the Dairy Supply Chain
Foods,
2023
DOI:10.3390/foods12050987
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Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese
Food Science & Nutrition,
2023
DOI:10.1002/fsn3.3378
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Physicochemical properties of kashk supplemented with encapsulated lemongrass extract
Foods and Raw Materials,
2022
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