Author

Hacer Gurkan

Observed names: Gürkan, Hacer, H. Gurkan, H. Gürkan, Hacer GÜRKAN, Hacer Gürkan

Institution: Inonu University

Observed institution: Inonu University

ORCID: 0000-0003-3529-5710

Observed ORCID: 0000-0003-3529-5710

OpenAlex ID: A5014432335

Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

2014 · A.A. Hayaloglu, B. Karatekin, et al. · International Dairy Journal · 47

Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters

2022 · Oktay Yildiz, Hacer Gurkan, et al. · European Food Research and Technology · 40

Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

2017 · H. Gurkan, A. A. Hayaloglu · International Journal of Food Properties · 31

Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

2019 · Hacer Gurkan, Osman Seracettin Boran, et al. · Mljekarstvo/Mljekarstvo.com · 25

Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach

2023 · H. Gurkan, A.A. Hayaloglu · Food Chemistry Advances · 22

Volatile compounds and biogenic amines during the ripening of mold‐ripened Civil cheese manufactured using three different strains of Penicillium roqueforti

2018 · H. Gurkan, M. Yilmaztekin, et al. · Journal of Food Safety · 15

Effects of Elevated Temperature and Carbon Dioxide Concentrations on Aromatic Compounds of Stevia rebaudiana

2021 · Ayşe Özlem Tursun, Khawar Jabran, et al. · Sugar Tech · 8

Whey-Enriched Apricot Sauces: Changes in Physicochemical, Color, Bioactive and Antioxidant Properties During Storage

2026 · Gürkan, Hacer, Kınık, Berfin, et al. · Zenodo (CERN European Organization for Nuclear Research)

Substituting Cow’s Milk with Goat’s Milk Changed the Nutritional, Rheological, and Volatile Profiles of Kefir Produced by Kefir Grains

2026 · Didem Şahingil, Hacer Gürkan, et al. · Dairy

Aci Tat Algilanma Mekani̇zmasi, Süt Ürünleri̇nde Pepti̇t Kaynakli Aciliğin Gi̇deri̇lmesi̇ Ve Güncel Yaklaşimlar

2020 · Hacer GÜRKAN, Ali Adnan HAYALOĞLU · GIDA / THE JOURNAL OF FOOD

Bitter taste perception mechanism, removal of bitterness caused by peptide in dairy products and current approaches.

2020 · H. Gürkan, Ali Adnan Hayaloğlu · GIDA - Journal of Food

Works count: 11

Citation count: 188

H-index: 7

I10-index: 6