Y. Gokce

ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species

D. Sahingil, Y. Gokce, O. Celikbıcak, 2022, Journal of Food Composition and Analysis.

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.

The effect of pungency perception and personality traits on consumer's preferences from various regions of Türkiye for cig kofte, a traditional Turkish food

Y. Gokce, A. Hayaloglu, O. S. Boran, 2022, International Journal of Gastronomy and Food Science.

Influence of purple basil (Ocimum basilicum L.) extract and essential oil on hyperlipidemia and oxidative stress in rats fed high-cholesterol diet

K. Şahin, B. Er, Y. Gokce, 2021 .

Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology

M. Yuceer, D. Sahingil, Y. Gokce, 2019, LWT.

Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese

D. Sahingil, Y. Gokce, M. Soltani, 2019, Journal of Food Science and Technology.