A. Hayaloğlu

Thin‐layer drying characteristics of kurut, a Turkish dried dairy by‐product

Ihsan Karabulut, A. Hayaloğlu, H. Yıldırım, 2007 .

Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.

A. Hayaloğlu, C. Tolu, K. Yaşar, 2013, Journal of dairy science.

Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems

A. Hayaloğlu, H. Kirmaci, H. Özer, 2014 .

Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk

A. Hayaloğlu, S. Çakmakçı, Deren Tahmas-Kahyaoğlu, 2022, Small Ruminant Research.

Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin.

A. Hayaloğlu, D. Sahingil, M. Soltani, 2016, Journal of dairy science.

SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

Ihsan Karabulut, A. Hayaloğlu, A. A. Hayaloğlu, 2013 .

Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

A. Hayaloğlu, K. Yaşar, D. Sahingil, 2013 .