A. Kemal Seçkin - Publications, H-index & Citations | 科言猫

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A. Kemal Seçkin

celal bayar university

12H指数

35论文数

402被引数

收录论文 5

发表时间

Real-time PCR is a potential tool to determine the origin of milk used in cheese production

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-04-01

18

PREAI

Seckin, A. Kemal; Yilmaz, Basak; Tosun, Halil

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The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2011-12-14

16

PREAI

Gursoy, Oguz; Seckin, A. Kemal; Kinik, Ozer; Karaman, Ayse Demet

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Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2009-07-06

24

PREAI

Donmez, M; Seckin, AK; Sagdic, O; Simsek, B

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Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2005-12-01

62

PREAI

Seçkin, AK; Gursoy, O; Kinik, O; Akbulut, N

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The losses of nutrients during the production of strained (Torba) yoghurt

IF9.8

1998-01-01

32

PREAI

Nergiz, C; Seçkin, AK

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