All Stories

  1. Contribution to the characterization of Algerian traditional cheese Bouhezza's goat’s raw milk

    Article • International Journal of Food Properties, December 2017, Taylor & Francis

    Professor Ali A Hayaloglu, Dr. Hacène Medjoudj

  2. Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

    Article • International Journal of Food Properties, July 2017, Taylor & Francis

    Professor Ali A Hayaloglu

  3. Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus aviumL.) Cultivars Grown in Turkey

    Article • Journal of Food Science, December 2015, Wiley

    Professor Ali A Hayaloglu

  4. Volatiles in red wine

    Article • Journal of Food Science, February 2015, Wiley

    Professor Ali A Hayaloglu

  5. Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus AviumL.) Cultivars Grown in Turkey

    Article • Journal of Food Science, January 2015, Wiley

    Professor Ali A Hayaloglu

  6. Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

    Article • International Journal of Dairy Technology, August 2014, Wiley

    Professor Ali A Hayaloglu

  7. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

    Article • Journal of Dairy Research, July 2014, Cambridge University Press

    Professor Ali A Hayaloglu

  8. Effects ofPenicillium roquefortiand whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening

    Article • International Journal of Dairy Technology, July 2014, Wiley

    Professor Ali A Hayaloglu

  9. Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

    Article • International Journal of Food Science & Technology, July 2014, Wiley

    Professor Ali A Hayaloglu

  10. SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

    Article • International Journal of Food Properties, October 2013, Taylor & Francis

    Professor Ali A Hayaloglu

  11. EPS starters in low-fat Tulum cheese

    Article • International Journal of Food Science & Technology, September 2013, Wiley

    Professor Ali A Hayaloglu, Dr Aylin Celile Oluk

  12. Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

    Article • International Journal of Food Properties, August 2013, Taylor & Francis

    Professor Ali A Hayaloglu

  13. Effect ofPenicillium roquefortiand incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese

    Article • International Journal of Dairy Technology, August 2013, Wiley

    Professor Ali A Hayaloglu

  14. Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

    Article • International Journal of Food Properties, February 2013, Taylor & Francis

    Professor Ali A Hayaloglu

  15. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety

    Article • International Journal of Food Science & Technology, August 2012, Wiley

    Professor Ali A Hayaloglu

  16. Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product

    Article • International Journal of Dairy Technology, April 2011, Wiley

    Professor Ali A Hayaloglu

  17. Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

    Article • International Journal of Dairy Technology, March 2011, Wiley

    Professor Ali A Hayaloglu

  18. Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

    Article • Dairy Science and Technology, January 2010, Springer Science + Business Media

    Professor Ali A Hayaloglu

  19. Fatty Acid Selectivity of Lipases during Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols

    Article • Journal of Agricultural and Food Chemistry, November 2009, American Chemical Society (ACS)

    Professor Ali A Hayaloglu

  20. Volatile composition and proteolysis in traditionally produced mature Kashar cheese

    Article • International Journal of Food Science & Technology, July 2009, Wiley

    Professor Ali A Hayaloglu

  21. Thin Layer Drying Characteristics of Eriste: A Dried Cereal Product of Turkey

    Article • International Journal of Food Engineering, March 2008, De Gruyter

    Professor Ali A Hayaloglu

  22. Cheeses of Turkey: 3. Varieties containing herbs or spices

    Article • Dairy Science and Technology, March 2008, Springer Science + Business Media

    Professor Ali A Hayaloglu

  23. Cheeses of Turkey: 2. Varieties ripened under brine

    Article • Dairy Science and Technology, March 2008, Springer Science + Business Media

    Professor Ali A Hayaloglu

  24. Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey

    Article • Journal of Agricultural and Food Chemistry, December 2007, American Chemical Society (ACS)

    Professor Ali A Hayaloglu

  25. Thin-layer drying characteristics of kurut, a Turkish dried dairy by-product

    Article • International Journal of Food Science & Technology, September 2007, Wiley

    Professor Ali A Hayaloglu

  26. Cheeses of Turkey: 1. Varieties ripened in goat-skin bags

    Article • Dairy Science & Technology, March 2007, EDP Sciences

    Professor Ali A Hayaloglu

  27. Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

    Article • Dairy Science & Technology, January 2007, EDP Sciences

    Professor Ali A Hayaloglu

  28. Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese

    Article • Dairy Science & Technology, January 2006, EDP Sciences

    Professor Ali A Hayaloglu