{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T05:07:31Z","timestamp":1775192851003,"version":"3.50.1"},"reference-count":28,"publisher":"Springer Science and Business Media LLC","issue":"4","license":[{"start":{"date-parts":[[2023,10,28]],"date-time":"2023-10-28T00:00:00Z","timestamp":1698451200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2023,10,28]],"date-time":"2023-10-28T00:00:00Z","timestamp":1698451200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["J Food Sci Technol"],"published-print":{"date-parts":[[2024,4]]},"DOI":"10.1007\/s13197-023-05874-1","type":"journal-article","created":{"date-parts":[[2023,10,28]],"date-time":"2023-10-28T08:02:15Z","timestamp":1698480135000},"page":"734-742","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese"],"prefix":"10.1007","volume":"61","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2573-6220","authenticated-orcid":false,"given":"Tugba","family":"Kilic","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7406-5331","authenticated-orcid":false,"given":"Gulcan","family":"Koyuncu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2023,10,28]]},"reference":[{"key":"5874_CR1","first-page":"330","volume":"23","author":"MS Akin","year":"2017","unstructured":"Akin MS, Guler Akin MB (2017) Effects of capsule materials on the textural and sensory characteristics of kashar cheese ripened with encapsulated lipase and protease. Bulg J Agric Sci 23:330\u2013337","journal-title":"Bulg J Agric Sci"},{"key":"5874_CR2","unstructured":"AOAC (2007) Official methods of analysis. In: Horwitz W, Latimer WG (eds) Association of Official Analytical Chemists International. Maryland, ABD"},{"key":"5874_CR3","doi-asserted-by":"publisher","first-page":"248","DOI":"10.1533\/9781855736672.2.248","volume-title":"Colour in food: improving quality","author":"F Artes","year":"2002","unstructured":"Artes F, Minguez MI, Hornero D (2002) Analysing changes in fruit pigments. In: Macdougall D (ed) Colour in food: improving quality. CRC Press, pp 248\u2013282"},{"key":"5874_CR4","unstructured":"Avsar YK, Karagul Yuceer Y, Akdemir Evrendilek G, Esturk O (2009). Ekonomik \u00f6neme sahip geleneksel peynirlerimizin (Erzincan tulum peyniri, Ezine beyaz peyniri, Kars ka\u015far peyniri, \u0130zmir tulum peyniri) aroma profilinin belirlenmesi ve orjinalitesinin\/kalitesinin belirlenmesinde potansiyel aroma-aktif maddelerin kullan\u0131lmas\u0131. Tubitak Project No. 104-O-530"},{"key":"5874_CR5","doi-asserted-by":"publisher","first-page":"120","DOI":"10.3153\/FH21013","volume":"7","author":"E Aydin","year":"2021","unstructured":"Aydin E, Tarakci Z (2021) Effects of different types of herbs on colour and texture properties of kashar cheese. Food Health 7:120\u2013127. https:\/\/doi.org\/10.3153\/FH21013","journal-title":"Food Health"},{"key":"5874_CR6","unstructured":"Cakir S (2018) Antioksidan aktiviteye sahip baz\u0131 baharatlar\u0131n taze ka\u015far peynirinde kullan\u0131m\u0131. M.Sc. Thesis, Manisa Celal Bayar University, Institute of Science"},{"key":"5874_CR7","doi-asserted-by":"publisher","first-page":"435","DOI":"10.9775\/kvfd.2019.23508","volume":"26","author":"A Cetinkaya","year":"2020","unstructured":"Cetinkaya A (2020) Effect of different preservation and salting methods on some volatile compounds and sensory properties of kashar cheese. Kafkas Univ Vet Fak Derg 26:435\u2013444. https:\/\/doi.org\/10.9775\/kvfd.2019.23508","journal-title":"Kafkas Univ Vet Fak Derg"},{"key":"5874_CR8","doi-asserted-by":"publisher","first-page":"849","DOI":"10.15237\/gida.GD19052","volume":"44","author":"MA Dogan","year":"2019","unstructured":"Dogan MA, Yuceer Y (2019) Ezine eski ka\u015far peynirinin karakteristik baz\u0131 \u00f6zellikleri. J Food 44:849\u2013860. https:\/\/doi.org\/10.15237\/gida.GD19052","journal-title":"J Food"},{"key":"5874_CR9","doi-asserted-by":"publisher","first-page":"243","DOI":"10.1111\/1471-0307.12250","volume":"69","author":"A Eroglu","year":"2016","unstructured":"Eroglu A, Toker OS, Dogan M (2016) Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. Int Dairy Technol 69:243\u2013253. https:\/\/doi.org\/10.1111\/1471-0307.12250","journal-title":"Int Dairy Technol"},{"key":"5874_CR10","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1016\/S0023-6438(03)00144-0","volume":"37","author":"DC Frank","year":"2004","unstructured":"Frank DC, Owen CM, Patterson J (2004) Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. LWT-Food Sci Tech 37:139\u2013154. https:\/\/doi.org\/10.1016\/S0023-6438(03)00144-0","journal-title":"LWT-Food Sci Tech"},{"key":"5874_CR11","doi-asserted-by":"publisher","first-page":"1388","DOI":"10.1111\/j.1365-2621.2009.01968.x","volume":"44","author":"AA Hayaloglu","year":"2009","unstructured":"Hayaloglu AA (2009) Volatile composition and proteolysis in traditionally produced mature kashar cheese. Int J Food Sci Technol 44:1388\u20131394. https:\/\/doi.org\/10.1111\/j.1365-2621.2009.01968.x","journal-title":"Int J Food Sci Technol"},{"key":"5874_CR12","doi-asserted-by":"publisher","unstructured":"Isik S, Bozkurt F, Guner S, Isik S, Topalcengiz Z (2020) Microbiological, physicochemical, textural and volatile characteristics of traditional kashar cheese produced in Mu\u015f Harran Tar G\u0131da Bil Der 24:409\u2013419. https:\/\/doi.org\/10.29050\/harranziraat.703063","DOI":"10.29050\/harranziraat.703063"},{"key":"5874_CR14","doi-asserted-by":"publisher","first-page":"365","DOI":"10.1016\/j.idairyj.2003.08.006","volume":"14","author":"N Koca","year":"2004","unstructured":"Koca N, Metin M (2004) Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Int Dairy J 14:365\u2013373. https:\/\/doi.org\/10.1016\/j.idairyj.2003.08.006","journal-title":"Int Dairy J"},{"key":"5874_CR15","doi-asserted-by":"publisher","first-page":"563","DOI":"10.3390\/biology10060563","volume":"10","author":"S Martini","year":"2021","unstructured":"Martini S, Solieri L, Cattivelli A, Pizzamiglio V, Tagliazucchi D (2021) An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in Parmigiano-reggiano cheese. Biology 10:563. https:\/\/doi.org\/10.3390\/biology10060563","journal-title":"Biology"},{"key":"5874_CR16","doi-asserted-by":"publisher","unstructured":"Oner Z, Saridag AM (2018) Identification of bioactive peptides in kashar cheese and its antioxidant activities. Int J Agric Environ Food Sci 2:44\u201349. https:\/\/doi.org\/10.31015\/jaefs.18007","DOI":"10.31015\/jaefs.18007"},{"key":"5874_CR17","doi-asserted-by":"publisher","first-page":"1545","DOI":"10.1016\/j.foodres.2010.03.007","volume":"43","author":"SR Pritchard","year":"2010","unstructured":"Pritchard SR, Phillips M, Kailasapathy K (2010) Identification of bioactive peptides in commercial cheddar cheese. Food Res Int 43:1545\u20131548. https:\/\/doi.org\/10.1016\/j.foodres.2010.03.007","journal-title":"Food Res Int"},{"key":"5874_CR18","doi-asserted-by":"publisher","first-page":"909","DOI":"10.1016\/j.lwt.2004.09.011","volume":"38","author":"AK Seckin","year":"2005","unstructured":"Seckin AK, Gursoy O, Kinik O, Akbulut N (2005) Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. LWT-Food Sci Technol 38:909\u2013915. https:\/\/doi.org\/10.1016\/j.lwt.2004.09.011","journal-title":"LWT-Food Sci Technol"},{"key":"5874_CR19","doi-asserted-by":"publisher","first-page":"1009","DOI":"10.1016\/J.CRFS.2022.05.017","volume":"5","author":"H Sicramaz","year":"2022","unstructured":"Sicramaz H, Guven OT, Can A, Ayar A, Gul Y (2022) Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese. J Curr Res Food Sci 5:1009\u20131016. https:\/\/doi.org\/10.1016\/J.CRFS.2022.05.017","journal-title":"J Curr Res Food Sci"},{"key":"5874_CR20","first-page":"1212","volume":"5","author":"K Singh","year":"2017","unstructured":"Singh K, Mishra S, Prasad MV (2017) Effect of different ratio of pineapple and apple pulp on quality and shelf life of blended cheese. Int J Chem Stud 5:1212\u20131216","journal-title":"Int J Chem Stud"},{"key":"5874_CR21","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","volume":"299","author":"VL Singleton","year":"1999","unstructured":"Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Meth Enzymol 299:152\u2013178. https:\/\/doi.org\/10.1016\/S0076-6879(99)99017-1","journal-title":"Meth Enzymol"},{"key":"5874_CR22","doi-asserted-by":"publisher","first-page":"245","DOI":"10.3390\/ani12030245","volume":"12","author":"M Stobiecka","year":"2022","unstructured":"Stobiecka M, Kr\u00f3l J, Brodziak A (2022) Antioxidant activity of milk and dairy products. Animals 12:245. https:\/\/doi.org\/10.3390\/ani12030245","journal-title":"Animals"},{"key":"5874_CR23","doi-asserted-by":"publisher","unstructured":"Subasi K, Tirpanci Sivri G, Tasan M, Oksuz O (2022) Determination of the physicochemical properties and fatty acid composition of some cheese types with geographical \u0131ndication in Thrace region. YYU J Agr Sci 32:477\u2013486. https:\/\/doi.org\/10.29133\/yyutbd.1093329","DOI":"10.29133\/yyutbd.1093329"},{"key":"5874_CR24","doi-asserted-by":"publisher","unstructured":"Tarakci Z, Bayram U (2020) Farkl\u0131 meyve t\u00fcrleri ilaveli ka\u015far peynirlerinin renk de\u011ferleri ile tekst\u00fcrel \u00f6zelliklerinin olgunla\u015fmaya etkilerinin ara\u015ft\u0131r\u0131lmas\u0131. Akademik Ziraat Derg 9:363\u2013372. https:\/\/doi.org\/10.29278\/azd.708482","DOI":"10.29278\/azd.708482"},{"key":"5874_CR25","first-page":"53","volume":"15","author":"Z Tarakci","year":"2005","unstructured":"Tarakci Z, Durmaz H, Sagun E (2005) Siyabonun (Ferula sp.) otlu peynirin olgunla\u015fmas\u0131 \u00fczerine etkisi. J Agric Sci 15:53\u201356","journal-title":"J Agric Sci"},{"key":"5874_CR26","doi-asserted-by":"publisher","first-page":"2643","DOI":"10.1111\/ijfs.12597","volume":"49","author":"R Temizkan","year":"2014","unstructured":"Temizkan R, Yasar K, Hayaloglu AA (2014) Changes during ripening in chemical composition, proteolysis, volatile composition and texture in kashar cheese made using raw bovine, ovine or caprine milk. Int J Food Sci 49:2643\u20132649. https:\/\/doi.org\/10.1111\/ijfs.12597","journal-title":"Int J Food Sci"},{"key":"5874_CR27","doi-asserted-by":"publisher","first-page":"669","DOI":"10.1016\/j.jfca.2006.01.003","volume":"19","author":"K Thaipong","year":"2006","unstructured":"Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrnec L (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos 19:669\u2013675. https:\/\/doi.org\/10.1016\/j.jfca.2006.01.003","journal-title":"J Food Compos"},{"key":"5874_CR28","doi-asserted-by":"publisher","first-page":"3274","DOI":"10.1007\/s13197-022-05414-3","volume":"59","author":"N Turan","year":"2022","unstructured":"Turan N, Durak MZ (2022) The identification of antioxidant and ACE-I peptides in different Turkish ripened cheeses. J Food Sci Technol 59:3274\u20133282. https:\/\/doi.org\/10.1007\/s13197-022-05414-3","journal-title":"J Food Sci Technol"},{"key":"5874_CR29","doi-asserted-by":"publisher","first-page":"2328","DOI":"10.1002\/jsfa.7348","volume":"96","author":"F Yangilar","year":"2016","unstructured":"Yangilar F, Yildiz PO (2016) Casein\/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of kashar cheese. J Sci Food Agric 96:2328\u20132336. https:\/\/doi.org\/10.1002\/jsfa.7348","journal-title":"J Sci Food Agric"}],"container-title":["Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-023-05874-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s13197-023-05874-1\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-023-05874-1.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,2,24]],"date-time":"2024-02-24T05:06:26Z","timestamp":1708751186000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s13197-023-05874-1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,10,28]]},"references-count":28,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2024,4]]}},"alternative-id":["5874"],"URL":"https:\/\/doi.org\/10.1007\/s13197-023-05874-1","relation":{},"ISSN":["0022-1155","0975-8402"],"issn-type":[{"value":"0022-1155","type":"print"},{"value":"0975-8402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,10,28]]},"assertion":[{"value":"6 October 2023","order":1,"name":"revised","label":"Revised","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"13 October 2023","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"28 October 2023","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors have declared no conflicts of interest for this manuscript.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Conflict of interest"}},{"value":"Ethics approval was not required for this research. This study does not involve any human or animal testing. Consent to participate Not applicable.","order":3,"name":"Ethics","group":{"name":"EthicsHeading","label":"Ethical approval"}},{"value":"Not applicable.","order":4,"name":"Ethics","group":{"name":"EthicsHeading","label":"Consent to participate"}},{"value":"The authors transfers to Springer the nonexclusive publication rights and they warrant that their contributions are original and that he has full power to make this grant.","order":5,"name":"Ethics","group":{"name":"EthicsHeading","label":"Consent for publication"}}]}}