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Asya çetinkaya

Department of Food Engineering, Collage of Engineering and Architecture · Kafkas University

https://researchid.co/aetinkaya
@kafkas.edu.tr
303Google Scholar Citations
10Google Scholar h-index
10Google Scholar i10-index

Research Interests

Dairy products, traditional cheese, chemical and aroma component analyzes

Education

doctorate education, assistant professor

Recent Google Scholar Publications

  1. Molecular characteriation of lactic acid bacteria in Çakmak Cheese, Kashar Cheese and Gruyere Cheese produced by traditional methods in Kars province and their application as …
    Int. J. Agricult. Stat. Sci 21 (1), 27-38 , 2025, 2025
  2. Süt İşleme Tesisi Olarak Faaliyet Gösteren Coğrafi İşaret Tescilli Peynir Üreticilerinin Güncel Durumu (Current Status of Geographical Indication Registered Cheese Producers …
    Journal of Tourism & Gastronomy Studies 13 (1), 91-109 , 2025, 2025 | Citations: 2.0
  3. Some Characteristics of Kars Gruyere Cheese, One of Turkey's Local Cheeses
    Research Perspectives of Microbiology and Biotechnology Vol. 2, 109-123 , 2024, 2024
  4. The Effective Sorting Technologies for Reducing Aflatoxins in Nuts and Dried Figs in Turkey
    Current Nutrition & Food Science 20 (10), 1282-1295 , 2024, 2024
  5. Physicochemical and microbiological properties of Kavılca bulgur (A traditional cereal product of Turkey)
    Emirates Journal of Food and Agriculture 34 (11), 931-937 , 2022, 2022 | Citations: 6.0

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