Didem Şahingil

Akademik Profiller

1. 1
   ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus speciesJournal of Food Composition and Analysis
   2022
2. 2
   An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storageInnovative Food Science and Emerging Technologies
   2022
3. 3
   Characterization of Antimicrobial Peptide Fraction Producing Lactobacillus spp. Based on LC/MS-MS and Determination of ACE-inhibitory Activity in KefirTarim Bilimleri Dergisi
   2022
4. 4
   Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortificationInternational Journal of Gastronomy and Food Science
   2022
5. 5
   Evaluation of Proteolysis, Antioxidant and Ace-Inhibitory Activities in a Model Cheese: Effect of Adjunct Lactobacilli, Ripening Time and TemperatureSSRN
   2022
6. 6
   Floral authentication of some monofloral honeys based on volatile composition and physicochemical parametersEuropean Food Research and Technology
   2022
7. 7
   Rheological and physicochemical properties of apricot kernel cream—An innovative cream-like productJournal of Food Processing and Preservation
   2021
8. 8
   A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheesesInternational Dairy Journal
   2020
9. 9
   GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.)Journal of Essential Oil Bearing Plants
   2019
10. 10
    Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheeseJournal of Food Science and Technology
    2019

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