Publications by authors named "Didem Sahingil"

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Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat's colostrum and mature milk.
Hilal Kanmaz, Didem Şahingil, Duried Alwazeer, Menekşe Bulut, Mushap Kuru

Food Chem· July 2025

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Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study.
Solmaz Saremnezhad, Mostafa Soltani, Ali Tekin, Hilal Kanmaz, Didem Sahingil

Food Sci Nutr· November 2024

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Effect of blends of camel chymosin and microbial rennet () on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese.
Mostafa Soltani, Didem Sahingil, Yasemin Gokce, Ali A Hayaloglu

J Food Sci Technol· February 2019

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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
Didem Sahingil, Ali A Hayaloglu, Huseyin A Kirmaci, Barbaros Ozer, Osman Simsek

J Dairy Res· November 2014

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Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese.
Zeliha Yildirim, Harun Bilgin, Hilal Isleroglu, Kader Tokatli, Didem Sahingil

J Dairy Res· May 2014

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