Yonca Karagul-Yuceer

Avsar, Y. K., Karagul-Yuceer, Y., Drake, M. A., Singh, T. K., Yoon, Y., & Cadwallader, K. R. (2004). Characterization of nutty flavor in Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 87(7), 1999–2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2003). Aroma characterization of fresh and stored-nonfat dry milk. Freshness and Shelf Life of Foods, 836, 108–123. https://doi.org/10.1021/bk-2003-0836.ch008

Karagul-Yuceer, Y., Drake, M. A., & Cadwallader, K. R. (2003). Aroma-active components of liquid cheddar whey. JOURNAL OF FOOD SCIENCE, 68(4), 1215–1219. https://doi.org/10.1111/j.1365-2621.2003.tb09627.x

Drake, M. A., Karagul-Yuceer, Y., Cadwallader, K. R., Civille, G. V., & Tong, P. S. (2003). Determination of the sensory attributes of dried milk powders and dairy ingredients. JOURNAL OF SENSORY STUDIES, 18(3), 199–216. https://doi.org/10.1111/j.1745-459X.2003.tb00385.x

Friedeck, K. G., Karagul-Yuceer, Y., & Drake, M. A. (2003). Soy protein fortification of a low-fat dairy-based ice cream. JOURNAL OF FOOD SCIENCE, 68(9), 2651–2657. https://doi.org/10.1111/j.1365-2621.2003.tb05784.x

Karagul-Yuceer, Y., Cadwallader, K. R., & Drake, M. (2002). Volatile flavor components of stored nonfat dry milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(2), 305–312. https://doi.org/10.1021/jf010648a