Hayri Coşkun profile image
Hayri Coşkun Prof. Dr. BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Publication 16 Review 5 CrossRef Cited 20
16 Publication
5 Review
20 CrossRef Cited

Research Fields

Food Sciences Dairy Technology

Institution

BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ

Popular Publications

Optimization of Production Technology of Keş for Frying
Authors: Ahmet Emirmustafaoğlu , Hayri Coşkun
Published: 2017 , Yuzuncu Yıl University Journal of Agricultural Sciences
DOI: 10.29133/yyutbd.291927
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 1669

4

1

1669

SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISH DAIRY PRODUCT
Authors: Hayri Coşkun , Ercan Sarıca , Büşranur Büyüktanır , Nizamettin Baş, Emine Tanrıkulu , Kübra Bıçak, Cansu Güzel, Burcu Emecen
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20033
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 704

4

1

704

Publications

THE EFFECT OF TURMERIC EXTRACT USAGE ON SOME PHYSICOCHEMICAL PROPERTIES OF KEFIR
Authors: Hayri Coşkun , Beyza Albayrak, Maria Helal, Suaad Dhyaa, Büşra Beyza Öztürk, Merve Ertem
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD24077
FAVORITE 0 TOTAL DOWNLOAD COUNT 133

0

133

Effect of Production Method and Storage Temperature on Physicochemical, Biochemical, Microbiological and Sensory Properties of Katık Keş (Yoghurt-based Cheese)
Authors: Hamiyet Aydoğan, Hayri Coşkun , Ercan Sarıca
Published: 2024 , Akademik Gıda
DOI: 10.24323/akademik-gida.1461269
FAVORITE 0 TOTAL DOWNLOAD COUNT 316

0

316

DETERMINATION OF THE MOST SUITABLE DRY MATTER AND FAT RATIOS FOR “KATIK KEŞ” PRODUCTION
Authors: Kübra Özcan, Hayri Coşkun
Published: 2023 , The Journal of Food
DOI: 10.15237/gida.GD23092
FAVORITE 0 TOTAL DOWNLOAD COUNT 251

0

251

Imitation and Adulteration Status of Some Cheeses Sold in Markets (Turkey)
Authors: Gülden Kekik , Hayri Coşkun
Published: 2023 , Akademik Gıda
DOI: 10.24323/akademik-gida.1382962
FAVORITE 0 TOTAL DOWNLOAD COUNT 1018

0

1018

CHANGES IN THE MILK OF ANATOLIAN BUFFALO RAISED IN DUZCE DURING LACTATION PERIOD
Authors: Yeter Şanlı , Hayri Coşkun
Published: 2023 , The Journal of Food
DOI: 10.15237/gida.GD23034
FAVORITE 0 TOTAL DOWNLOAD COUNT 368

0

368

Halal and Haram Approaches in the Cheese Production
Authors: Hayri Coşkun , Said Nuri Akgündüz
Published: 2020 , Journal of Halal and Ethical Research
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 8057

0

8057

THE CHANGES IN RIPENING OF TULUM CHEESES PRODUCED USING KEFIR STARTER
Authors: Sümeyra Eser, Hayri Coşkun , Ercan Sarıca
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20050
FAVORITE 0 TOTAL DOWNLOAD COUNT 791

0

791

SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISH DAIRY PRODUCT
Authors: Hayri Coşkun , Ercan Sarıca , Büşranur Büyüktanır , Nizamettin Baş, Emine Tanrıkulu , Kübra Bıçak, Cansu Güzel, Burcu Emecen
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20033
FAVORITE 1 TOTAL DOWNLOAD COUNT 704

1

704

İNSAN YETİŞTİREN ODAK OLARAK AKADEMİK ETİĞE BİR BAKIŞ
Authors: Hayri Coşkun
Published: 2020 , Journal of Halal and Ethical Research
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 964

0

964

A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS
Authors: Ercan Sarıca , Hayri Coşkun , İlker Can Kemer, Ezgi Seher Samur, Fatma Merve Çifçi, Ayten Aktaş, Hilal Erer, Emine Vergili
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19035
FAVORITE 0 TOTAL DOWNLOAD COUNT 1116

0

1116

DETERMINATION OF ORGANOCHLORINE PESTICIDES IN UHT AND PASTEURIZED MILK
Authors: Hayri Coşkun , Melis Karakaş
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18058
FAVORITE 0 TOTAL DOWNLOAD COUNT 1572

0

1572

THE CHANGES DURING RIPENING OF TULUM CHEESES PRODUCED BY DIFFERENT COAGULATION METHODS FROM GOAT MILK
Authors: Hayri Coşkun , Merve Demirtaş
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18073
FAVORITE 0 TOTAL DOWNLOAD COUNT 1195

0

1195

MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE
Authors: Kübra Sarı, Hülya Yaman , Hayri Coşkun , Aylin Akoğlu
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD17089
FAVORITE 0 TOTAL DOWNLOAD COUNT 2494

0

2494

THE CHANGES REVEALED DURING STORAGE OF “KEŞ FOR FRYING” SAMPLES MADE WITH OPTIMIZED PRODUCTION PARAMETERS
Authors: Ahmet Emirmustafaoğlu , Hayri Coşkun
Published: 2017 , The Journal of Food
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 1380

0

1380

Optimization of Production Technology of Keş for Frying
Authors: Ahmet Emirmustafaoğlu , Hayri Coşkun
Published: 2017 , Yuzuncu Yıl University Journal of Agricultural Sciences
DOI: 10.29133/yyutbd.291927
FAVORITE 1 TOTAL DOWNLOAD COUNT 1669

1

1669

Mengen Peynirinden Laktik Asit Bakterilerinin İzolasyonu, Moleküler Tanımlanması ve Bazı Starter Kültür Özelliklerinin Belirlenmesi
Authors: Aylin Akoğlu , Hülya Yaman , Hayri Coşkun , Kübra Sarı
Published: 2017 , Süleyman Demirel University Journal of Natural and Applied Sciences
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 2382

0

2382

Articles published in
Akademik Gıda
Akademik Gıda
Journal of Halal and Ethical Research
Journal of Halal and Ethical Research
Süleyman Demirel University Journal of Natural and Applied Sciences
Süleyman Demirel University Journal of Natural and Applied Sciences
The Journal of Food
The Journal of Food
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences

Reviews

Atatürk University Journal of Agricultural Faculty
Atatürk University Journal of Agricultural Faculty
İslami İlimler Araştırmaları Dergisi
İslami İlimler Araştırmaları Dergisi
The Journal of Food
The Journal of Food
Yuzuncu Yıl University Journal of Agricultural Sciences
Yuzuncu Yıl University Journal of Agricultural Sciences

Publications

CHANGES IN THE MILK OF ANATOLIAN BUFFALO RAISED IN DUZCE DURING LACTATION PERIOD
Authors: Yeter Şanlı , Hayri Coşkun
Published: 2023 , The Journal of Food
DOI: 10.15237/gida.GD23034
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 368

1

0

368

THE CHANGES IN RIPENING OF TULUM CHEESES PRODUCED USING KEFIR STARTER
Authors: Sümeyra Eser, Hayri Coşkun , Ercan Sarıca
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20050
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 791

2

0

791

SOME CHARACTERISTICS OF “KATIK KEŞ” A TRADITIONAL TURKISH DAIRY PRODUCT
Authors: Hayri Coşkun , Ercan Sarıca , Büşranur Büyüktanır , Nizamettin Baş, Emine Tanrıkulu , Kübra Bıçak, Cansu Güzel, Burcu Emecen
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20033
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 704

4

1

704

A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS
Authors: Ercan Sarıca , Hayri Coşkun , İlker Can Kemer, Ezgi Seher Samur, Fatma Merve Çifçi, Ayten Aktaş, Hilal Erer, Emine Vergili
Published: 2019 , The Journal of Food
DOI: 10.15237/gida.GD19035
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1116

1

0

1116

DETERMINATION OF ORGANOCHLORINE PESTICIDES IN UHT AND PASTEURIZED MILK
Authors: Hayri Coşkun , Melis Karakaş
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD18058
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 1572

2

0

1572

MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE
Authors: Kübra Sarı, Hülya Yaman , Hayri Coşkun , Aylin Akoğlu
Published: 2018 , The Journal of Food
DOI: 10.15237/gida.GD17089
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 2494

1

0

2494

Optimization of Production Technology of Keş for Frying
Authors: Ahmet Emirmustafaoğlu , Hayri Coşkun
Published: 2017 , Yuzuncu Yıl University Journal of Agricultural Sciences
DOI: 10.29133/yyutbd.291927
CITED 4 FAVORITE 1 TOTAL DOWNLOAD COUNT 1669

4

1

1669

Mengen Peynirinden Laktik Asit Bakterilerinin İzolasyonu, Moleküler Tanımlanması ve Bazı Starter Kültür Özelliklerinin Belirlenmesi
Authors: Aylin Akoğlu , Hülya Yaman , Hayri Coşkun , Kübra Sarı
Published: 2017 , Süleyman Demirel University Journal of Natural and Applied Sciences
DOI: -
CITED 5 FAVORITE 0 TOTAL DOWNLOAD COUNT 2382

5

0

2382

Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.
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