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| 1 | Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer显示文摘 | Hayaloglu A A Karabulut I Alpaslan M | 2007 | Journal of Food Engineering2007，78，1： | 1 |
| 2 | Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety显示文摘 | HAYALOGLU A A BRECHANY E Y DEEGAN K C | 2008 | LWT-Food Science and Technology2008，41，7： | 1 |
| 3 | Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus显示文摘 | HAYALOGLU A A GUVEN M FOX P F | 2004 | International Dairy Journal2004，14，7： | 1 |
| 4 | Influence of Starters on Chemical ,Biochemical and Sensory Changes in Turkish White- Brined Cheese During Ripening显示文摘 | Hayaloglu A Guven M Fox P F | 2005 | J Dairy Sci2005，88，： | 1 |
| 5 | Influence of starters on chemical,biochemical,and sensory changes in Turkish white-brined cheese during ripening显示文摘 | Hayaloglu A A Guven M Fox P F | | 0，，10： | 1 |
| 6 | Simultaneous use of transglutaminase and rennet in whitebrined cheese production显示文摘 | Barbaroszer A Adnan Hayaloglu Hüyla Yaman | 2013 | International Dairy Journal2013，33，2： | 1 |
| 7 | Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags 显示文摘 | Hayaloglu A A Cakmakci S Brechany E Y | 2007 | J dairy Sci2007，90，3： | 1 |
| 8 | Fatty acid selectivity of lipases during acidolysis reactions be- tween oleic acid and monoacid triacylglycerols 显示文摘 | KARABULUT I DURMAZ G HAYALOGLU A A | 2009 | J Agric Food Chem2009，57，10： | 1 |
| 9 | Microbi- ology, biochemistry and volatile composition of Tulum cheese ripened in goat's skin or plastic bags显示文摘 | HAYALOGLU A A CAKMAKCI S BRECHANY E Y | 2007 | J Dairy Sei2007，90，3： | 1 |
| 10 | Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer显示文摘 | Hayaloglu A A Karabulut I Alpaslan M | 2007 | Journal of Food Engineering2007，78，： | 1 |
| 11 | Fatty acid selectivity of lipases during acidolysis reaction between triolein and saturated fatty acids varying from caproic to behenic acids显示文摘 | KARABULUT I DURMAZ G HAYALOGLU A A | 2009 | J Agric Food Chem2009，57，16： | 1 |
| 12 | C18 unsaturated fatty acid selectivity of lipases during the acidolysis reaction between tripalmitin and oleic,linoleic,and linolenic acids显示文摘 | KARABULUT I DURMAZ G HAYALOGLU A A | 2010 | J Am Oil Chem Soc2010，87，11： | 1 |
| 13 | Physical, chemical and flavour aualitv of non - fat yogurt as affected h aB - glucanhydrocolloidal composite during storage 显示文摘 | Sahan N Yasar K Hayaloglu A A | 2008 | Food Hydrocolloids2008，22，： | 1 |
| 14 | Influence of ripening container on the lactic acid bacteria population in Tulum cheese World显示文摘 | CAKMAKCI S DAGDEMIR E HAYALOGLU A A | 2008 | Journal of Microbiol Biotechnol2008，24，3： | 1 |
| 15 | Physical, chemical and flavour quality of non-fat yogurt as affected by a 13-glucan hydrocolloidal composite during storage显示文摘 | SAHAN N YASAR K HAYALOGLU A A | 2008 | Food Hydrocolloids2008，22，7： | 1 |
| 16 | Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety显示文摘 | Hayaloglu A A Brechany E Y Deegan K C | 2008 | LWT- Food Science and Technology2008，41，7： | 1 |
| 17 | Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of lowfat Kashar cbeese 显示文摘 | SAHAN N YASAR K HAYALOGLU A A | 2008 | J Dairy Res2008，75，1： | 1 |
| 18 | Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage显示文摘 | Sahan N Yasar K Hayaloglu A A | 2008 | Food Hydrocolloids2008，22，： | 1 |
| 19 | Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer 显示文摘 | Hayaloglu A A Karabulut I Alpaslan M | 2007 | Journal of Food Engineering2007，78，1： | 1 |
| 20 | Influence of starters on chemical, biochemical and sensory changes in Turkish white-brined cheese during ripening显示文摘 | HAYALOGLU A A GUVEN M FOX P F | 2005 | Journal of Dairy Science2005，88，10： | 1 |
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