ÇETİNKAYA, A. (2010) "Kafkas Üniversitesi Öğrencilerinin İçme Sütü ve Süt Ürünlerini Tüketim Alışkanlıklarının Belirlenmesi", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 5 (2) pp. 73-84 [TR Dizin] 
" data-bs-content-id="YazarBilgi-1762">
ÇETİNKAYA, A. (2010) "Kafkas Üniversitesi Öğrencilerinin İçme Sütü ve Süt Ürünlerini Tüketim Alışkanlıklarının Belirlenmesi", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 5 (2) pp. 73-84 [TR Dizin] ÇETİNKAYA, A. (2010) "Kafkas Üniversitesi Öğrencilerinin İçme Sütü ve Süt Ürünlerini Tüketim Alışkanlıklarının Belirlenmesi", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 5 (2) pp. 73-84 [TR Dizin]
AKSOY, A., SEZER, Ç., Atasever, M., ÇETİNKAYA, A., GÜLBAZ, G. (2021) "Determination of microbiological quality and histamine levels in rainbow trouts (Oncorhynchus mykiss)", J HELLENIC VET MED SOC, 72 (4) pp. 3321-3328 [SCI Expanded] Link " data-bs-content-id="YazarBilgi-1763">
AKSOY, A., SEZER, Ç., Atasever, M., ÇETİNKAYA, A., GÜLBAZ, G. (2021) "Determination of microbiological quality and histamine levels in rainbow trouts (Oncorhynchus mykiss)", J HELLENIC VET MED SOC, 72 (4) pp. 3321-3328 [SCI Expanded] Link AKSOY, A., SEZER, Ç., Atasever, M., ÇETİNKAYA, A., GÜLBAZ, G. (2021) "Determination of microbiological quality and histamine levels in rainbow trouts (Oncorhynchus mykiss)", J HELLENIC VET MED SOC, 72 (4) pp. 3321-3328 [SCI Expanded] Link
ÇETİNKAYA, A., Öz, F. (2018) "Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method).", Ukrainian Food Journal, 7 (4) pp. 409-420 [ESCI] DOI " data-bs-content-id="YazarBilgi-1764">
ÇETİNKAYA, A., Öz, F. (2018) "Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method).", Ukrainian Food Journal, 7 (4) pp. 409-420 [ESCI] DOI ÇETİNKAYA, A., Öz, F. (2018) "Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method).", Ukrainian Food Journal, 7 (4) pp. 409-420 [ESCI] DOI
Kunduhoğlu, B., Elçioğlu, Ö., Gezginç, Y., Akyol, İ., Pilatin, S., ÇETİNKAYA, A. (2012) "Genotypic identification and technological characterization of lactic acid bacteria isolated from traditional Turkish Kargi tulum cheese", African Journal of Biotechnology, 11 (28) pp. 7218-7226 DOI " data-bs-content-id="YazarBilgi-1765">
Kunduhoğlu, B., Elçioğlu, Ö., Gezginç, Y., Akyol, İ., Pilatin, S., ÇETİNKAYA, A. (2012) "Genotypic identification and technological characterization of lactic acid bacteria isolated from traditional Turkish Kargi tulum cheese", African Journal of Biotechnology, 11 (28) pp. 7218-7226 DOI Kunduhoğlu, B., Elçioğlu, Ö., Gezginç, Y., Akyol, İ., Pilatin, S., ÇETİNKAYA, A. (2012) "Genotypic identification and technological characterization of lactic acid bacteria isolated from traditional Turkish Kargi tulum cheese", African Journal of Biotechnology, 11 (28) pp. 7218-7226 DOI
ÇETİNKAYA, A., Öz, F. (2019) "Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period", Food Science and Technology, 39 (4) pp. 1052-1058 [SCI Expanded] " data-bs-content-id="YazarBilgi-1766">
ÇETİNKAYA, A., Öz, F. (2019) "Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period", Food Science and Technology, 39 (4) pp. 1052-1058 [SCI Expanded] ÇETİNKAYA, A., Öz, F. (2019) "Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period", Food Science and Technology, 39 (4) pp. 1052-1058 [SCI Expanded]
ÇETİNKAYA, A. (2019) "Chemical and microbiological properties of kavut flour produced in some regions of Turkey", International Journal of Food and Nutrition Research, 2 (17) pp. 1-8 DOI " data-bs-content-id="YazarBilgi-1767">
ÇETİNKAYA, A. (2019) "Chemical and microbiological properties of kavut flour produced in some regions of Turkey", International Journal of Food and Nutrition Research, 2 (17) pp. 1-8 DOI ÇETİNKAYA, A. (2019) "Chemical and microbiological properties of kavut flour produced in some regions of Turkey", International Journal of Food and Nutrition Research, 2 (17) pp. 1-8 DOI
ÇETİNKAYA, A. (2019) "Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures.", ARCHIVOS LATINOAMERICANOS DE NUTRICION, 69 (2) pp. 89-98 [SCI Expanded] " data-bs-content-id="YazarBilgi-1768">
ÇETİNKAYA, A. (2019) "Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures.", ARCHIVOS LATINOAMERICANOS DE NUTRICION, 69 (2) pp. 89-98 [SCI Expanded] ÇETİNKAYA, A. (2019) "Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures.", ARCHIVOS LATINOAMERICANOS DE NUTRICION, 69 (2) pp. 89-98 [SCI Expanded]
ÇETİNKAYA, A., Öz, F. (2020) "The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time.", Food Science Nutrition, 8 (2) pp. 915-920 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-1769">
ÇETİNKAYA, A., Öz, F. (2020) "The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time.", Food Science Nutrition, 8 (2) pp. 915-920 [SCI Expanded] DOI ÇETİNKAYA, A., Öz, F. (2020) "The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time.", Food Science Nutrition, 8 (2) pp. 915-920 [SCI Expanded] DOI
Özçakmak, S., ÇETİNKAYA, A., Çetinkaya, A. (2018) "The Use of Terms for Agricultural Products and Foodstuffs According to Turkish Food Codex Regulations", Scollars Bulletin, 4 (7) pp. 545-550 DOI " data-bs-content-id="YazarBilgi-1770">
Özçakmak, S., ÇETİNKAYA, A., Çetinkaya, A. (2018) "The Use of Terms for Agricultural Products and Foodstuffs According to Turkish Food Codex Regulations", Scollars Bulletin, 4 (7) pp. 545-550 DOI Özçakmak, S., ÇETİNKAYA, A., Çetinkaya, A. (2018) "The Use of Terms for Agricultural Products and Foodstuffs According to Turkish Food Codex Regulations", Scollars Bulletin, 4 (7) pp. 545-550 DOI
ÇETİNKAYA, A. (2021) "A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk", European Journal of Agriculture and Food Sciences, 3 (4) pp. 19-24 Link DOI " data-bs-content-id="YazarBilgi-1771">
ÇETİNKAYA, A. (2021) "A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk", European Journal of Agriculture and Food Sciences, 3 (4) pp. 19-24 Link DOI ÇETİNKAYA, A. (2021) "A Research on Determination of Some Properties of Butter Made from Creams Extracted from Whey and Milk", European Journal of Agriculture and Food Sciences, 3 (4) pp. 19-24 Link DOI
Öngel, I.V., Özçakmak, S., Tekin, A., Yılmaz, S., Heshmati, B., Uçkun, O., ÇETİNKAYA, A. (2021) "Evaluation of Food Safety of Commercial Baby Foods according to Legal Regulations", European Journal of Agriculture and Food Sciences, 3 (5) pp. 72-80 DOI " data-bs-content-id="YazarBilgi-1772">
Öngel, I.V., Özçakmak, S., Tekin, A., Yılmaz, S., Heshmati, B., Uçkun, O., ÇETİNKAYA, A. (2021) "Evaluation of Food Safety of Commercial Baby Foods according to Legal Regulations", European Journal of Agriculture and Food Sciences, 3 (5) pp. 72-80 DOI Öngel, I.V., Özçakmak, S., Tekin, A., Yılmaz, S., Heshmati, B., Uçkun, O., ÇETİNKAYA, A. (2021) "Evaluation of Food Safety of Commercial Baby Foods according to Legal Regulations", European Journal of Agriculture and Food Sciences, 3 (5) pp. 72-80 DOI
ÇETİNKAYA, A., AKBABA, G.B., Özçakmak, S., GÜLBAZ, G. (2016) "MINERAL AND HEAVY METAL CONTENT IN CAMİ BOĞAZI CHEESE ON SALE IN TRABZON TURKEY", GIDA, 41 (5) pp. 317-321 [TR Dizin] " data-bs-content-id="YazarBilgi-1773">
ÇETİNKAYA, A., AKBABA, G.B., Özçakmak, S., GÜLBAZ, G. (2016) "MINERAL AND HEAVY METAL CONTENT IN CAMİ BOĞAZI CHEESE ON SALE IN TRABZON TURKEY", GIDA, 41 (5) pp. 317-321 [TR Dizin] ÇETİNKAYA, A., AKBABA, G.B., Özçakmak, S., GÜLBAZ, G. (2016) "MINERAL AND HEAVY METAL CONTENT IN CAMİ BOĞAZI CHEESE ON SALE IN TRABZON TURKEY", GIDA, 41 (5) pp. 317-321 [TR Dizin]
Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2006) "Observations of Kefir Grains and Their Structure From Different Geographical Regions Turkey and Germany", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 1 (1) pp. 11-15 [TR Dizin] " data-bs-content-id="YazarBilgi-1774">
Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2006) "Observations of Kefir Grains and Their Structure From Different Geographical Regions Turkey and Germany", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 1 (1) pp. 11-15 [TR Dizin] Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2006) "Observations of Kefir Grains and Their Structure From Different Geographical Regions Turkey and Germany", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 1 (1) pp. 11-15 [TR Dizin]
Gülmez, M., Güven, A., ÇETİNKAYA, A. (2001) "Kars ta Tüketime Sunulan Taze ve Salamura Beyaz Peynirlerin Bazı Mikrobiyolojik ve Kimyasal Özellikleri", Kafkas Universitesi Veteriner Fakultesi Dergisi, 7 (1) pp. 55-62 [TR Dizin] " data-bs-content-id="YazarBilgi-1775">
Gülmez, M., Güven, A., ÇETİNKAYA, A. (2001) "Kars ta Tüketime Sunulan Taze ve Salamura Beyaz Peynirlerin Bazı Mikrobiyolojik ve Kimyasal Özellikleri", Kafkas Universitesi Veteriner Fakultesi Dergisi, 7 (1) pp. 55-62 [TR Dizin] Gülmez, M., Güven, A., ÇETİNKAYA, A. (2001) "Kars ta Tüketime Sunulan Taze ve Salamura Beyaz Peynirlerin Bazı Mikrobiyolojik ve Kimyasal Özellikleri", Kafkas Universitesi Veteriner Fakultesi Dergisi, 7 (1) pp. 55-62 [TR Dizin]
Özçakmak, S., ÇETİNKAYA, A. (2015) "HACCP Sistemi Uygulaması ile Fındık Küspesindeki Aflatoksinin Kontrolü", BAÜ Fen Bil. Enst. Dergisi, 17 (2) pp. 1-14 [TR Dizin]
Özçakmak, S., ÇETİNKAYA, A. (2018) "The presence of Cronobacter sakazakii, Enterobacteriaceae spp. and Ochratoxin-A in Infant Rice-based formula and milled rice products", Hittite Journal of Science and Engineering, 5 (2) pp. 85-90 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-1777">
Özçakmak, S., ÇETİNKAYA, A. (2018) "The presence of Cronobacter sakazakii, Enterobacteriaceae spp. and Ochratoxin-A in Infant Rice-based formula and milled rice products", Hittite Journal of Science and Engineering, 5 (2) pp. 85-90 [TR Dizin] DOI Özçakmak, S., ÇETİNKAYA, A. (2018) "The presence of Cronobacter sakazakii, Enterobacteriaceae spp. and Ochratoxin-A in Infant Rice-based formula and milled rice products", Hittite Journal of Science and Engineering, 5 (2) pp. 85-90 [TR Dizin] DOI
Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2006) "Prediction of Consumer Acceptability of Flavoured Youghurts by Sensory Measures in Turkey", Pakistan J.of Nutrition, 5 (1) pp. 93-96 DOI " data-bs-content-id="YazarBilgi-1778">
Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2006) "Prediction of Consumer Acceptability of Flavoured Youghurts by Sensory Measures in Turkey", Pakistan J.of Nutrition, 5 (1) pp. 93-96 DOI Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2006) "Prediction of Consumer Acceptability of Flavoured Youghurts by Sensory Measures in Turkey", Pakistan J.of Nutrition, 5 (1) pp. 93-96 DOI
Yaman, H., Elmalı, M., KARADAĞOĞLU, G., ÇETİNKAYA, A. (2005) "A Preliminary Study of Kashar Chesee and Its Organoleptic Qualities Maturated in Bee Wax", Internet Journal of Food Safety, 6 (0) pp. 1-4
ÇETİNKAYA, A., Elmalı, M., KARADAĞOĞLU, G., Yaman, H. (2005) "Kars kremalı kurut", GIDA, 20 (9) pp. 63-67
ÇETİNKAYA, A., Elmalı, M., KARADAĞOĞLU, G., Yaman, H. (2006) "Kars Karın Kaymağı", Gıda, 21 (10) pp. 62-63
