| Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese K Yasar, N Guzeler International Journal of Dairy Technology 64 (3), 372-379, 2011 | 65 | 2011 |
| Compositional changes of Saanen× Kİlİs goats' milk during lactation. N Güzeler, D Say, A Kaçar | 37 | 2010 |
| Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage. N Güzeler, A Kaçar, D Say Academic Food Journal/Akademik GIDA, 2011 | 35 | 2011 |
| The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk M Soltani, N Guzeler, AA Hayaloglu Journal of Dairy Research 82 (3), 365-374, 2015 | 34 | 2015 |
| Effects of apricot fibre on the physicochemical characteristics, the sensory properties and bacterial viability of nonfat probiotic yoghurts OB Karaca, N Güzeler, H Tangüler, K Yaşar, MB Akın Foods 8 (1), 33, 2019 | 29 | 2019 |
| The utilization and processing of soybean and soybean products. N Güzeler, Ç Yıldırım | 29 | 2016 |
| Kefir ve kefir kullanılarak yapılan bazı ürünler E Esmek, N Güzeler Harran Tarım ve Gıda Bilimleri Dergisi 19 (4), 250-258, 2015 | 27 | 2015 |
| Süt pıhtılaştırılmasında kullanılan bazı bitkiler D Say, N Güzeler Nevşehir Bilim ve Teknoloji Dergisi 5, 253-261, 2016 | 26 | 2016 |
| The production and quality properties of liquid kashks. M Soltani, N Güzeler | 25 | 2013 |
| Nuclear magnetic resonance spectroscopy applications in foods YI PARlAk, N Güzeler Curr. Res. Nutr. Food Sci 4, 161-168, 2016 | 23 | 2016 |
| Conceptual analysis of street flavors of Turkey N GÜZELER, Ö ÇAĞLA Annals of the University of Craiova-Agriculture, Montanology, Cadastre …, 2018 | 17 | 2018 |
| Production and quality characteristics of “Doogh” M Soltani, D Say, N Güzeler Akademik Gıda 10 (4), 50-53, 2012 | 17 | 2012 |
| Functional properties and nutritional quality of whey proteins M Soltani, D Say, N Guzeler Journal of International Environmental Application and Science 12 (4), 334-338, 2017 | 16 | 2017 |
| Peyniraltı suyu ve yayıkaltının toz olarak değerlendirilmesi Ç Yıldırım, N Güzeler Çukurova Üniversitesi Ziraat Fakültesi Dergisi 28 (2), 11-20, 2013 | 16 | 2013 |
| Yogurt, yogurt-based products and their general usages Ç Yıldırım, C Kökbaş, Z Sezer, Ç Işık, N Güzeler Türk Tarım ve Doğa Bilimleri Dergisi 1 (Özel Sayı-1), 1063-1066, 2014 | 15 | 2014 |
| The culinary culture and traditional foods of Adana province. N Güzeler, Ç Yıldırım, A Arıdıcı | 14 | 2016 |
| Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder D Say, M Soltani, N Guzeler Journal of Food Processing and Preservation 43 (11), e14217, 2019 | 13 | 2019 |
| Peyniraltı suyu ve peyniraltı suyunun içecek sektöründe değerlendirilme olanakları N Güzeler, EM Esmek, M Kalender Çukurova Tarım ve Gıda Bilimleri Dergisi 32 (2), 27-36, 2017 | 13 | 2017 |
| The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru … MK Esen, N Güzeler International Dairy Journal 137, 105519, 2023 | 12 | 2023 |
| Taze Kaşar Peynirlerinin Randıman, Bileşim ve Duyusal Özellikleri Üzerine Haşlama Suyunun Tuz Konsantrasyonun Etkisi D Say, N Güzeler Çukurova Ün Fen Bil Ens 19, 30-41, 2008 | 12 | 2008 |
Dilek SayÇukurova Üniversitesi在 cu.edu.tr 的电子邮件经过验证
