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Researchers
Seval Andiç
Seval Andiç
Prof. Dr.
VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ
0000-0002-8306-0222
Publication
5
Review
1
CrossRef Cited
7
TR Dizin Cited
1
0000-0002-8306-0222
5
Publication
1
Review
7
CrossRef Cited
1
TR Dizin Cited
Follow
Following
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Summary
Publications
Peer Review
Cited
Research Fields
Food Sciences
Institution
VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ
Publications
COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES
Authors: Tekin DEMİR,
Seval ANDİÇ
Published: 2021 ,
The Journal of Food
DOI: 10.15237/gida.GD20118
FAVORITE
0
TOTAL DOWNLOAD COUNT
548
0
FAVORITE
548
TOTAL DOWNLOAD COUNT
A1 Milk and Beta-casomorphin-7
Authors:
Seval ANDİÇ
, Rozelin Münevver AYAZ,
Şehriban OĞUZ
Published: 2021 ,
Food and Health
DOI: 10.3153/FH21014
FAVORITE
0
TOTAL DOWNLOAD COUNT
1218
0
FAVORITE
1218
TOTAL DOWNLOAD COUNT
The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese
Authors: Ümit YALÇIN,
Seval ANDİÇ
,
Suna AKKOL
Published: 2021 ,
Journal of the Institute of Science and Technology
DOI: 10.21597/jist.741326
FAVORITE
0
TOTAL DOWNLOAD COUNT
623
0
FAVORITE
623
TOTAL DOWNLOAD COUNT
Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari
Authors: Evin SEVMİŞ,
Seval ANDİÇ
,
Şehriban OĞUZ
Published: 2020 ,
Yuzuncu Yıl University Journal of Agricultural Sciences
DOI: 10.29133/yyutbd.717665
FAVORITE
0
TOTAL DOWNLOAD COUNT
1934
0
FAVORITE
1934
TOTAL DOWNLOAD COUNT
STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE
Authors:
Şehriban OĞUZ
,
Seval ANDİÇ
Published: 2019 ,
The Journal of Food
DOI: 10.15237/gida.GD19121
FAVORITE
0
TOTAL DOWNLOAD COUNT
5187
0
FAVORITE
5187
TOTAL DOWNLOAD COUNT
Articles published in
Food and Health
Journal of the Institute of Science and Technology
The Journal of Food
Yuzuncu Yıl University Journal of Agricultural Sciences
Reviews
Journal Of Agriculture and Nature
Publications
COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES
Authors: Tekin DEMİR,
Seval ANDİÇ
Published: 2021 ,
The Journal of Food
DOI: 10.15237/gida.GD20118
CITED
1
FAVORITE
0
TOTAL DOWNLOAD COUNT
548
1
CITED
0
FAVORITE
548
TOTAL DOWNLOAD COUNT
The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese
Authors: Ümit YALÇIN,
Seval ANDİÇ
,
Suna AKKOL
Published: 2021 ,
Journal of the Institute of Science and Technology
DOI: 10.21597/jist.741326
CITED
1
FAVORITE
0
TOTAL DOWNLOAD COUNT
623
1
CITED
0
FAVORITE
623
TOTAL DOWNLOAD COUNT
Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari
Authors: Evin SEVMİŞ,
Seval ANDİÇ
,
Şehriban OĞUZ
Published: 2020 ,
Yuzuncu Yıl University Journal of Agricultural Sciences
DOI: 10.29133/yyutbd.717665
CITED
3
FAVORITE
0
TOTAL DOWNLOAD COUNT
1934
3
CITED
0
FAVORITE
1934
TOTAL DOWNLOAD COUNT
STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE
Authors:
Şehriban OĞUZ
,
Seval ANDİÇ
Published: 2019 ,
The Journal of Food
DOI: 10.15237/gida.GD19121
CITED
2
FAVORITE
0
TOTAL DOWNLOAD COUNT
5187
2
CITED
0
FAVORITE
5187
TOTAL DOWNLOAD COUNT
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