1. Ordu Üniversitesi Açık Arşiv Sistemi

Browsing by Author Tarakci, Zekai

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Issue DateTitleAuthor(s)
2011The effect of adding herbs to labneh on physicochemical and organoleptic quality during storageTarakci, Zekai; Temiz, Hasan; Ugur, Atnan; Ordu Üniversitesi; 0000-0001-6015-3146
2008The effect of adjunct cultures on some chemical and biochemical properties of white-brined cheeseTarakci, Zekai; Tuncturk, Yusuf; Ordu Üniversitesi
2023Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of TarhanaSensoy, Ezgi; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232
2018Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurtDemirkol, Melike; Tarakci, Zekai; Ordu Üniversitesi; 0000-0001-9433-8552; 0000-0002-3828-3232
2023Effect of Hazelnut Pulp Addition on Physical and Chemical Properties of TarhanaOgurlu, Merve Nur; Tarakci, Zekai; Ordu Üniversitesi
2012The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of YogurtTemiz, Hasan; Tarakci, Zekai; Karadeniz, Turan; Bak, Tuba; Ordu Üniversitesi; 0000-0002-4448-9704
2008Effect of starter cultures on the chemical and lipolytic content, nitrogen fraction and casein degradation of White-brined cheeseTuncturk, Yusuf; Tarakci, Zekai; Durmaz, Hisamettin; Ordu Üniversitesi; 0000-0002-7761-9843
2020Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhanaAnil, Munir; Durmus, Yusuf; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232
2019The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripeningDeveci, Fahrettin; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232
2021Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheesesOrundu, Serap; Tarakci, Zekai; Ordu Üniversitesi
2020Effects of different starter cultures on the ripening characteristics of Golot cheeseSekban, Hayriye; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232
2020Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.)Celik, Omer F.; Demirkol, Melike; Durmus, Yusuf; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232; 0000-0002-6105-4825
2021Effects of ghee and olive oil usage on cocoa hazelnut spreads during storageTarakci, Zekai; Yildirim, Muhammet; Ordu Üniversitesi; 0000-0002-3828-3232
2009Effects of Packaging Materials and Filling Methods on Selected Characteristics of Otlu (Herby) CheeseTarakci, Zekai; Akyuz, Nurhan; Ordu Üniversitesi
2016Effects of packaging materials on some ripening characteristics of Tulum cheeseDurmus, Yusuf; Tarakci, Zekai; Ordu Üniversitesi; 0000-0001-8286-4141; 0000-0002-3828-3232
2018The effects of ripening on some physicochemical and microbiological characteristics of Cokelek cheeses: A market survey of fresh and skin-ripened CokelekCelem, Ersin; Celik, Omer F.; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-6105-4825
2017The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripeningCelik, Omer Faruk; Tarakci, Zekai; Ordu Üniversitesi; 0000-0002-3828-3232; 0000-0002-6105-4825
2018Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sampleCelik, Omer Faruk; Kurt, Sertap; Tarakci, Zekai; Tufenk, Busra; Ordu Üniversitesi; 0000-0002-3828-3232; 0000-0002-6105-4825
2009The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheeseTemiz, Hasan; Tarakci, Zekai; Aykut, Umut; Turhan, Sadettin; Ordu Üniversitesi; 0000-0002-9072-5560; 0000-0002-3510-4382
2010Influence of Kiwi Marmalade on the Rheology Characteristics, Color Values and Sensorial Acceptability of Fruit YogurtTarakci, Zekai; Ordu Üniversitesi
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