Toktaş, P., AKBAŞ, A.S. (2023) "TOPKAPI SARAYI MÜZESİ KÜTÜPHANESİNDE BULUNAN E.H. 2208 NUMARALI MURAKKA’NIN TEZHİP ÖZELLİKLERİ", International Social Science Studies, 9 (112) pp. 7230-7243 DOI " data-bs-content-id="YazarBilgi-1755">
Toktaş, P., AKBAŞ, A.S. (2023) "TOPKAPI SARAYI MÜZESİ KÜTÜPHANESİNDE BULUNAN E.H. 2208 NUMARALI MURAKKA’NIN TEZHİP ÖZELLİKLERİ", International Social Science Studies, 9 (112) pp. 7230-7243 DOI Toktaş, P., AKBAŞ, A.S. (2023) "TOPKAPI SARAYI MÜZESİ KÜTÜPHANESİNDE BULUNAN E.H. 2208 NUMARALI MURAKKA’NIN TEZHİP ÖZELLİKLERİ", International Social Science Studies, 9 (112) pp. 7230-7243 DOI
Toktaş, P., AKBAŞ, A.S. (2023) "Ankara Bölge Yazma Eserler Ve Harvard Üniversitesi Kütüphanesi’ndeki Kur’an-ı Kerim’lerin Serlevha Tezyinatı", Social Mentality And Researcher Thinkers, 9 (71) pp. 3595-3604 Link DOI " data-bs-content-id="YazarBilgi-1756">
Toktaş, P., AKBAŞ, A.S. (2023) "Ankara Bölge Yazma Eserler Ve Harvard Üniversitesi Kütüphanesi’ndeki Kur’an-ı Kerim’lerin Serlevha Tezyinatı", Social Mentality And Researcher Thinkers, 9 (71) pp. 3595-3604 Link DOI Toktaş, P., AKBAŞ, A.S. (2023) "Ankara Bölge Yazma Eserler Ve Harvard Üniversitesi Kütüphanesi’ndeki Kur’an-ı Kerim’lerin Serlevha Tezyinatı", Social Mentality And Researcher Thinkers, 9 (71) pp. 3595-3604 Link DOI
ÇETİNKAYA, A., Kaban, G. (2021) "Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey", Ukrainian Journal of Food Science, 9 (1) pp. 18-29 Link DOI " data-bs-content-id="YazarBilgi-1758">
ÇETİNKAYA, A., Kaban, G. (2021) "Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey", Ukrainian Journal of Food Science, 9 (1) pp. 18-29 Link DOI ÇETİNKAYA, A., Kaban, G. (2021) "Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey", Ukrainian Journal of Food Science, 9 (1) pp. 18-29 Link DOI
ÇETİNKAYA, A., Atasever, M. (2015) "The Effect of Different Salting and Preservation Techniques of Kaşar Cheese on Cheese Quality", TURKISH JOURNAL OF VETERINARY ANIMAL SCIENCES, 39 (5) pp. 621-628 [SCI Expanded] DOI " data-bs-content-id="YazarBilgi-1759">
ÇETİNKAYA, A., Atasever, M. (2015) "The Effect of Different Salting and Preservation Techniques of Kaşar Cheese on Cheese Quality", TURKISH JOURNAL OF VETERINARY ANIMAL SCIENCES, 39 (5) pp. 621-628 [SCI Expanded] DOI ÇETİNKAYA, A., Atasever, M. (2015) "The Effect of Different Salting and Preservation Techniques of Kaşar Cheese on Cheese Quality", TURKISH JOURNAL OF VETERINARY ANIMAL SCIENCES, 39 (5) pp. 621-628 [SCI Expanded] DOI
ÇETİNKAYA, A. (2021) "KARS PİYASASINDA SATIŞA SUNULAN YOĞURT, BEYAZ PEYNİR VE KARS KAŞAR PEYNİRLERİNİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ", GIDA / THE JOURNAL OF FOOD, 46 (5) pp. 1233-1242 [TR Dizin] DOI " data-bs-content-id="YazarBilgi-1760">
ÇETİNKAYA, A. (2021) "KARS PİYASASINDA SATIŞA SUNULAN YOĞURT, BEYAZ PEYNİR VE KARS KAŞAR PEYNİRLERİNİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ", GIDA / THE JOURNAL OF FOOD, 46 (5) pp. 1233-1242 [TR Dizin] DOI ÇETİNKAYA, A. (2021) "KARS PİYASASINDA SATIŞA SUNULAN YOĞURT, BEYAZ PEYNİR VE KARS KAŞAR PEYNİRLERİNİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN İNCELENMESİ", GIDA / THE JOURNAL OF FOOD, 46 (5) pp. 1233-1242 [TR Dizin] DOI
ÇETİNKAYA, A. (2020) "Effect of Different Preservation and Salting Methods on Some Volatile Compounds and Sensory Properties of Kashar Cheese", Kafkas Universitesi Veteriner Fakultesi Dergisi, 26 (3) pp. 435-444 [SCI Expanded] Link DOI " data-bs-content-id="YazarBilgi-1761">
ÇETİNKAYA, A. (2020) "Effect of Different Preservation and Salting Methods on Some Volatile Compounds and Sensory Properties of Kashar Cheese", Kafkas Universitesi Veteriner Fakultesi Dergisi, 26 (3) pp. 435-444 [SCI Expanded] Link DOI ÇETİNKAYA, A. (2020) "Effect of Different Preservation and Salting Methods on Some Volatile Compounds and Sensory Properties of Kashar Cheese", Kafkas Universitesi Veteriner Fakultesi Dergisi, 26 (3) pp. 435-444 [SCI Expanded] Link DOI
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]
