Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk by İlhan Gün

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Antifreeze Proteins: An Inovative Agent for the Prevention of Foods by İlhan Gün, Aslı Albayrak, Asuman Gürsel

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Production and quality of kefir cultured butter by Yaşar Karaca, İlhan Gün, Atıf Can Seydim, Zeynep Banu Guzel-Seydim

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Biochemical changes during ripening of cheeses in an animal skin by Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

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Do consumption of Kargi Tulum cheese meet daily requirements for minerals and trace elements? by Seval Sevgi Kirdar, Şenol Kose, İlhan Gun, Elvan Ocak, Özen Kursun

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