Researchers Oğuz Aydemir
Oğuz Aydemir profile image
Oğuz Aydemir Assoc. Prof. Dr. ÇANKIRI KARATEKİN ÜNİVERSİTESİ
Publication 4 Review 3 CrossRef Cited 2
4 Publication
3 Review
2 CrossRef Cited

Research Fields

Food Sciences Food Technology

Institution

ÇANKIRI KARATEKİN ÜNİVERSİTESİ

Publications

Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup
Authors: Oğuz Aydemir , Ayşegül Beşir, Hanad Mohamed Aden
Published: 2021 , European Food Science and Engineering
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 870

0

870

THE EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON THE RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF WHITE CHEESE
Authors: Oğuz Aydemir , Abdullah Kurt
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20101
FAVORITE 0 TOTAL DOWNLOAD COUNT 1489

0

1489

Commercial yogurts as inoculum in yogurt making and their reusability properties
Authors: Oğuz Aydemir
Published: 2020 , Food and Health
DOI: 10.3153/FH20022
FAVORITE 0 TOTAL DOWNLOAD COUNT 1637

0

1637

THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM‒A NEW PRODUCT
Authors: Oğuz Aydemir
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19072
FAVORITE 0 TOTAL DOWNLOAD COUNT 1134

0

1134

Articles published in
European Food Science and Engineering
European Food Science and Engineering
Food and Health
Food and Health
The Journal of Food
The Journal of Food
Editorship
Alpha Journal of Engineering and Applied Sciences
Alpha Journal of Engineering and Applied Sciences
Section Editor
Editorial Board Memberships
European Food Science and Engineering
European Food Science and Engineering

Reviews

The Journal of Food
The Journal of Food
Turkish Journal of Food and Agriculture Sciences
Turkish Journal of Food and Agriculture Sciences

Publications

THE EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON THE RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF WHITE CHEESE
Authors: Oğuz Aydemir , Abdullah Kurt
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20101
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1489

1

0

1489

THE EFFECT OF ROASTING TEMPERATURE IN PRODUCTION OF COCOA CHESTNUT CREAM‒A NEW PRODUCT
Authors: Oğuz Aydemir
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19072
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1134

1

0

1134

Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.
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