Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

The Influence of Heat Treatment on Interaction of Green Tea Flavonoids with Milk Proteins

JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, vol.8, pp.530-541, 2019 (SCI-Expanded)

The influence of enzymatic cross-linking of proteins on the Maillard reaction in milk

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.67, no.1, pp.142-147, 2014 (SCI-Expanded) identifier identifier

Modification of the renneting process in Berridge substrate by transglutaminase

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.64, no.3, pp.365-371, 2011 (SCI-Expanded) identifier identifier

The influence of transglutaminase treatment on functional properties of set yoghurt

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.63, no.1, pp.86-97, 2010 (SCI-Expanded) identifier identifier

Articles Published in Other Journals

MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION

GIDA (The Journal of Food), vol.43, no.6, pp.1091-1099, 2018 (Peer-Reviewed Journal)

Keçi ve koyun sütlerinin kimyasal bileşimleri

Gıda, vol.40, no.6, pp.363-370, 2015 (Peer-Reviewed Journal)

Determination of Rennet Clotting Time by Texture Analysis Method

Food and Nutrition Sciences, vol.4, pp.1108-1113, 2013 (Peer-Reviewed Journal)

Detection of the milk proteins by RP-HPLC

Gıda (The Journal of Food), pp.5-11, 2010 (Peer-Reviewed Journal)

Modification of Bovine Milk Protein System Caused By Transglutaminase

Gıda (The Journal of Food), pp.345-350, 2009 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

INTERACTIONS BETWEEN MILK PROTEINS AND GREEN TEAFLAVONOIDS AND THE EFFECT OF HEAT TREATMENT

3rd International Congress on Food Technology, Nevşehir, Turkey, 10 - 12 October 2018, pp.345

Physicochemical Characterization of Milk Jam (Dulce de Leche – DL) Produced in Turkey

4th International Symposium on Traditional Foods, Girne, Cyprus (Kktc), 19 - 21 April 2018, pp.94

Textural and Chemical Properties of Ezine Cheese (PDO) During Ripening

Seventh International Conference on Food Studies, Roma, Italy, 26 - 27 October 2017, pp.1

Chemical And Microbiological Characteristics Of Ezine Cheese

IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Greece, 16 May 2011 - 18 May 2015

The "anatomy " of Ezine Cheese

The Ninth Cheese Symposium, Cork, Ireland, 12 - 13 November 2014, pp.80

Characterization Of Goat, Sheep And Bovine Milk In Ida Mountain Region: General Composition And Protein Surface Hydrophobicity

IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Greece, 16 - 18 May 2011, pp.3 Sustainable Development

Chemical And Microbiological Characteristics Of Ezine Cheese, Athens, Greece

IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Atina, Greece, 16 - 18 May 2011, pp.10

Yuksel, Z., Uymaz, B., Avcı, E., Erdem, Y.K., Characterization of Goat, Sheep and Bovine Milk in Ida Mountain Region: General Composition and Protein Surface Hydrophobicity

IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Athens, Greece., Greece, 1 - 04 May 2011, pp.23 Sustainable Development

Yuksel, Z., Uymaz, B., Erdem, Y.K., Chemical and Microbiological Characteristics of Ezine Cheese, Athens, Greece

IDF (International Dairy Federation) International Symposium on Sheep, Goat and other non-Cow Milk, Greece, 1 - 04 May 2011, pp.22

Güder Z. D., Yuksel Z., Erdem Y.K., The influence of the enzymatic cross-linking of proteins on Maillard reactions in milk

CEFood, 5th Central European Congress on Food, Bratislava, Slovak Republic., Slovakia, 1 - 04 May 2010, pp.51

Separation Of Major Bovine Milk Proteins By Rp-Hplc

2nd International Symposium on Recent Advances in Food Analysis, Prag, Czech Republic, 2 - 04 November 2005

Erdem, Y.K., Yüksel, Z., 2005, Separation of major bovine milk proteins by RP-HPLC

2nd International Symposium on Recent Advances in Food Analysis, Prague, Czech Republic,, Czech Republic, 1 - 04 November 2005, pp.12

The Effect Of Ultrafiltration On Modification Of Protein Surface Hydrophobicity Of Milk

4th WISA – MTD Symposium on membranes: Science and Engineering, South Africa, 24 - 28 March 2001

Influence Of Heat Treatment Of Milk Before Ultrafiltration On The Membrane Performance

4th WISA – MTD Symposium on membranes: Science and Engineering, South Africa, 24 - 28 March 2001

Erdem, Y.K., Yüksel, Z., Influence of heat treatment of milk before ultrafiltration on the membrane performance

4th WISA – MTD Symposium on membranes: Science and Engineering, South Africa, 1 - 04 March 2001, pp.46

Erdem, Y.K., Yüksel, Z., The effect of ultrafiltration on modification of protein surface hydrophobicity of milk

4th WISA – MTD Symposium on membranes: Science and Engineering, South Africa, 1 - 04 March 2001, pp.45

Books & Book Chapters

PEYNİR ALTI SUYUNDAN ÜRETİLEN YENİLİKÇİ ÜRÜNLER

in: SÜT SEKTÖRÜNDE ATIK DEĞERLENDİRME VE ÇEVRESEL ETKİLERİN AZALTILMASINDA YENİLİKÇİ YAKLAŞIMLAR, Çelik K., Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.65-73, 2016

THE BEST PRACTICAL APPLICATIONS IN TURKEY

in: Whey Every Aspect, Çelik K., Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.225-229, 2016

WHEY PROCESSING: Utilization and Major Products

in: Whey Every Aspect, Çelik K., Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.33-59, 2016

INNOVATIVE PRODUCTS PRODUCED FROM WHEY

in: Whey Every Aspect, Çelik K., Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.61-68, 2016

PEYNİR ALTI SUYU İŞLEME: Değerlendirilmesi ve Temel Ürünler

in: SÜT SEKTÖRÜNDE ATIK DEĞERLENDİRME VE ÇEVRESEL ETKİLERİN AZALTILMASINDA YENİLİKÇİ YAKLAŞIMLAR, Çelik K., Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.35-63, 2016

DAIRY WASTEWATER AND WHEY

in: Whey Every Aspect, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.17-31, 2016

SÜT ENDÜSTRİSİ ATIK SULARI VE PEYNİR ALTI SUYU

in: SÜT SEKTÖRÜNDE ATIK DEĞERLENDİRME VE ÇEVRESEL ETKİLERİN AZALTILMASINDA YENİLİKÇİ YAKLAŞIMLAR, Çelik K., Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.19-34, 2016

3. Peynir Altı Suyu İşleme

in: Süt sektöründe atık değerlendirme ve çevresel etkilerinin azaltılmasında yenilikçi yaklaşımlar, Kemal ÇELİK, Editor, Sonçağ, Çanakkale, pp.35-63, 2016

THE BEST PROCTICAL APPLICATIONS IN THE PROJECT COUNTRIES

in: WHEY EVERY ASPECT, ÇELİK KEMAL, ÖNÜR ZERRİN YÜKSEL, Editor, SONÇAĞ MATBAACILIK LTD. ŞTİ., Ankara, pp.225-239, 2016

Whey Processing; Utilization and Major Products

in: whey every aspect, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., Ankara, pp.33-59, 2016

THE BEST PRACTICAL APPLICATIONS IN THE PROJECT COUNTRIES TURKEY

in: WHEY EVERY ASPECT, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., pp.225-229, 2016

10. THE BEST PRACTICAL APPLICATIONS IN THE PROJECT COUNTRIES

in: WHEY EVERY ASPECT, ÇELİK Kemal, Editor, SONÇAĞ MATBAACILIK, Çanakkale, pp.225-288, 2016

Dairy Waste Water and Whey

in: Whey Every Aspect, Zerrin Yüksel Önür, Kemal Çelik, Harun Baytekin, Editor, Sonçağ Matbaacılık Ltd.Şti., Ankara, pp.17-31, 2016

The Best Practical Applications in The Project Countries Turkey

in: Whey Every Aspect, Prof.Dr.Kemal Çelik, Editor, Son Çağ Matbaacılık LTD.ŞTİ., Ankara, pp.225-229, 2016

Tejsavabol eloallitott innovativ termekek

in: A Tejsavo Felhasznalasa Es Marketingje, Mucsi Imre, Editor, Komplett Kivitelezes Norma Nyomda Kft., Szeged, pp.51-70, 2016

INNOVATIVE PRODUCTS PRODUCED FROM WHEY

in: WHEY EVERY ASPECT, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., pp.61-68, 2016

SÜT ENDÜSTRİSİ ATIK SULARI VE PEYNİR ALTI SUYU

in: Süt Sektöründe Atık Değerlendirme ve Çevresel Etkilerin Azaltılmasında Yenilikçi Yaklaşımlar, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Sti., pp.19-34, 2016

WHEY PROCESSING: Utilization and Major Products

in: WHEY EVERY ASPECT, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., pp.33-59, 2016

PEYNİR ALTI SUYU İŞLEME: Değerlendirilmesi ve Temel Ürünler

in: Süt Sektöründe Atık Değerlendirme ve Çevresel Etkilerin Azaltılmasında Yenilikçi Yaklaşımlar, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., pp.35-63, 2016

Innovative Products Produced from Whey

in: Whey Every Aspect, Kemal Çelik, Zerrin Yüksel Önür, Editor, Sonçağ Matbaacılık, pp.62-68, 2016

3. WHEY PROCESSING: Utilization and Major Products

in: WHEY EVERY ASPECT, ÇELİK Kemal, Editor, SONÇAĞ MATBAACILIK, Çanakkale, pp.33-59, 2016

The Best Practial Applications in The Project Countries Turkey

in: Whey Every Aspect, Çelik K., Editor, Son Çağ Matbaacılık Ltd Şti, Çanakkale, pp.1-288, 2016

Dairy Wastewater and Whey

in: Whey Every Aspect, Kemal Çelik, Zerrin Yüksel Önür, Editor, Sonçağ Matbacılık, pp.17-33, 2016

A tejtermekekböl szarmazo tejsavo

in: A Tejsavo Felhasznalasa Es Marketingje, Musci Imre, Editor, KomplettKivitelezes Norma Nyomda Kft., Szeged, pp.19-31, 2016

PEYNİR ALTI SUYUNDAN ÜRETİLEN YENİLİKÇİ ÜRÜNLER

in: Süt Sektöründe Atık Değerlendirme ve Çevresel Etkilerin Azaltılmasında Yenilikçi Yaklaşımlar, Kemal Çelik, Editor, Sonçağ Matbaacılık Ltd. Şti., pp.65-73, 2016