Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk by Onur Guneser, Büşra Aydin

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Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds by Buket Aydeniz Guneser, Barıs Aklale, Onur Guneser

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Evaluation of Some Physical, Chemical and Sensory Properties of Kasar Cheese and Its Processed and Analogue Types by Onur Güneşer, Yonca Karagül Yüceer, Musa Yalman

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Volatile Compounds, Chemical and Sensory Properties of Butters Sold in Çanakkale by Onur Guneser, Aslı Demirkol, Yonca Karagul Yuceer

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Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry by Meral Kekeçoğlu, Onur Güneşer, Sevgi Kolaylı, Buket Aydeniz-güneşer

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Production of Whey Powder Added Fruit Beverages and Some Quality Characteristics by Büşra Ece Argan, Onur Güneşer, Ayşegül Kırca Toklucu, Yonca Karagül Yüceer

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