日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat's milk

用生山羊奶制成的阿尔及利亚传统布赫扎奶酪的脂质成分、质地和感官特性

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-024-06101-1
Medjoudj, Hacène; Derouiche, Meriem; Grama, Borhane Samir; Zidoune, Mohammed Nasreddine; Attia, Hamadi; Hayaloglu, Ali Adnan
发表日期：2025
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Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study

绵羊奶和山羊奶混合对利格万奶酪成熟过程中功能特性和挥发性成分的影响：一项比较研究

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4543
Saremnezhad, Solmaz; Soltani, Mostafa; Tekin, Ali; Kanmaz, Hilal; Sahingil, Didem; Kaya, Büşra; Gökçe, Yasemin; Hayaloglu, Ali Adnan
Goat
Sheep
发表日期：2024
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Effects of different drying processes on the quality changes in Arapgir purple basil (Ocimum basilicum L.) leaves and drying-induced changes in bioactive and volatile compounds and essential oils

不同干燥工艺对阿拉普吉尔紫罗勒（Ocimum basilicum L.）叶片品质变化的影响以及干燥引起的生物活性化合物、挥发性化合物和精油的变化

期刊:Journal of Food Science
影响因子:3.4
doi:10.1111/1750-3841.17515
Altay, Kadriye; Dirim, Safiye Nur; Hayaloglu, Ali Adnan
发表日期：2024
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Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study

通过添加乳酸菌进行蛋白水解作用，测定其对奶酪生物活性（ACE抑制活性和抗氧化活性）的影响：一项模型奶酪研究

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-023-05846-5
Sahingil, D; Gokce, Y; Hayaloglu, A A
发表日期：2024
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Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

骆驼凝乳酶和微生物凝乳酶（Rhizomucor miehei）混合物对伊朗超滤白奶酪化学成分、蛋白水解和残留凝固剂活性的影响

期刊:International Journal of Food Science and Technology
影响因子:2.6
doi:10.1007/s13197-018-3513-3
Mostafa Soltani, Didem Sahingil, Yasemin Gokce, Ali A Hayaloglu
微生物学
发表日期：2019
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