Ercan Sarıca profile image
Ercan Sarıca Asst. Prof. Dr. Bolu Abant İzzet Baysal Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Publication 6 Review 9 CrossRef Cited 8 TR Dizin Cited 7
6 Publication
9 Review
8 CrossRef Cited
7 TR Dizin Cited
0000-0002-8269-9403

Research Fields

Food Engineering Food Technology Dairy Technology

Institution

Bolu Abant İzzet Baysal Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Popular Publications

SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISH DAIRY PRODUCT
Authors: Hayri Coşkun , Ercan Sarıca , Büşranur Büyüktanır , Nizamettin Baş, Emine Tanrıkulu , Kübra Bıçak, Cansu Güzel, Burcu Emecen
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20033
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 752

4

1

752

PRODUCTION, CHARACTERISTICS AND ALCOHOL CONTENT OF KEFIR
Authors: Ercan Sarıca
Published: 2022 , Journal of Halal and Ethical Research
DOI: 10.51973/head.1213514
CITED 1 FAVORITE 1 TOTAL DOWNLOAD COUNT 7750

1

1

7750

Publications

Effect of Production Method and Storage Temperature on Physicochemical, Biochemical, Microbiological and Sensory Properties of Katık Keş (Yoghurt-based Cheese)
Authors: Hamiyet Aydoğan, Hayri Coşkun , Ercan Sarıca
Published: 2024 , Akademik Gıda
DOI: 10.24323/akademik-gida.1461269
FAVORITE 0 TOTAL DOWNLOAD COUNT 407

0

407

PRODUCTION, CHARACTERISTICS AND ALCOHOL CONTENT OF KEFIR
Authors: Ercan Sarıca
Published: 2022 , Journal of Halal and Ethical Research
DOI: 10.51973/head.1213514
FAVORITE 1 TOTAL DOWNLOAD COUNT 7750

1

7750

Effect of Locust Bean Gum Addition on Physicochemical and Sensory Characteristics of Kefir made from Goat Milk
Authors: Ercan Sarıca , Gökçe Filizkıran, Doğukan Canbek, Betül Ertürk, Mustafa Coşkun, Şerife Mustuloğlu
Published: 2021 , Akademik Gıda
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 1077

0

1077

THE CHANGES IN RIPENING OF TULUM CHEESES PRODUCED USING KEFIR STARTER
Authors: Sümeyra Eser, Hayri Coşkun , Ercan Sarıca
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20050
FAVORITE 0 TOTAL DOWNLOAD COUNT 822

0

822

SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISH DAIRY PRODUCT
Authors: Hayri Coşkun , Ercan Sarıca , Büşranur Büyüktanır , Nizamettin Baş, Emine Tanrıkulu , Kübra Bıçak, Cansu Güzel, Burcu Emecen
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20033
FAVORITE 1 TOTAL DOWNLOAD COUNT 752

1

752

A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS
Authors: Ercan Sarıca , Hayri Coşkun , İlker Can Kemer, Ezgi Seher Samur, Fatma Merve Çifçi, Ayten Aktaş, Hilal Erer, Emine Vergili
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19035
FAVORITE 0 TOTAL DOWNLOAD COUNT 1137

0

1137

Articles published in
Akademik Gıda
Akademik Gıda
Journal of Halal and Ethical Research
Journal of Halal and Ethical Research
The Journal of Food
The Journal of Food

Reviews

Food and Health
Food and Health
Journal of Agricultural Sciences
Journal of Agricultural Sciences
The Journal of Food
The Journal of Food

Publications

PRODUCTION, CHARACTERISTICS AND ALCOHOL CONTENT OF KEFIR
Authors: Ercan Sarıca
Published: 2022 , Journal of Halal and Ethical Research
DOI: 10.51973/head.1213514
CITED 1 FAVORITE 1 TOTAL DOWNLOAD COUNT 7750

1

1

7750

THE CHANGES IN RIPENING OF TULUM CHEESES PRODUCED USING KEFIR STARTER
Authors: Sümeyra Eser, Hayri Coşkun , Ercan Sarıca
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20050
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 822

2

0

822

SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISH DAIRY PRODUCT
Authors: Hayri Coşkun , Ercan Sarıca , Büşranur Büyüktanır , Nizamettin Baş, Emine Tanrıkulu , Kübra Bıçak, Cansu Güzel, Burcu Emecen
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20033
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 752

4

1

752

A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS
Authors: Ercan Sarıca , Hayri Coşkun , İlker Can Kemer, Ezgi Seher Samur, Fatma Merve Çifçi, Ayten Aktaş, Hilal Erer, Emine Vergili
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19035
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1137

1

0

1137

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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