Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging von Unal, Gulfem, Akyil, Didem Ekin, Akalin, Ayse Sibel

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Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents von Dinkçi, Nayil, Akdeniz, Vildan, Akalın, Ayşe Sibel

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Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts von Akdeniz, Vildan, Akalın, Ayşe Sibel

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High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt von Akdeniz, Vildan, Öcal, Gizem Kaftan, Armağan, Güliz, Akalın, Ayşe Sibel

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Determination of some chemical and microbiological characteristics of Kaymak von Akalin, A.S, Gönç, S, Ünal, G, Ökten, S

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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin von Akalın, Ayşe Sibel, Karagözlü, Cem, Ünal, Gülfem

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Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage von Akalin, A.S, Fenderya, S, Akbulut, N

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INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSORY CHARACTERISTICS, MICROSTRUCTURE AND COLOR OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE DURING RIPENING von AKALIN, AYŞE SIBEL, KARAMAN, AYŞE DEMET

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Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in compa... von Arda, Burak, Akdeniz, Vildan, Kara, Hasan Hüseyin, Akalın, Ayşe Sibel

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INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE von AKALIN, AYŞE SİBEL, KARAMAN, AYŞE DEMET

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Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream von Karaman, Ayse Demet, Akalın, Ayse Sibel

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Angiotensin‐converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate von Akalin, Ayse Sibel, Unal, Gülfem, Dinkci, Nayil

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Helicobacter pylori ENFEKSİYONUNDA PROBİYOTİKLERİN ROLÜ von AKDENİZ, Vildan, AKALIN, A. Sibel, ÖZER, Elif

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Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder von Burak Çınar, Şenay, Çalışkan Koç, Gülşah, Dirim, Safiye Nur, Ünal, Gülfem, Akalın, Ayşe Sibel

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INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE: PACKAGING SYSTEMS ON TURKISH WHITE CHEESE von AKALIN, AYŞE SİBEL, KARAMAN, AYŞE DEMET

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Ultrason uygulamasının süt ürünlerinde homojenizasyon, jel yapısı, viskozite ve su tutma kapasitesi üzerine etkisi von Akdeniz,Vildan, Akalın,Ayşe Sibel

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Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt von Ünal, Gülfem, Karagözlü, Cem, Kınık, Özer, Akan, Ecem, Akalın, Ayşe Sibel

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Somatik hücreler ve endojen enzimlerinin süt teknolojisindeki önemi von Kesenkaş,Harun, Ünal,Gülfem, Özer,Elif, Akalın,Ayşe Sibel

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Mortality predictors of Staphylococcus aureus bacteremia: a prospective multicenter study von Yilmaz, Mesut, Elaldi, Nazif, Balkan, İlker İnanç, Arslan, Ferhat, Batırel, Ayşe Alga, Bakıcı, Mustafa Zahir, Gozel, Mustafa Gokhan, Alkan, Sevil, Çelik, Aygül Doğan, Yetkin, Meltem Arzu, Bodur, Hürrem, Sınırtaş, Melda, Akalın, Halis, Altay, Fatma Aybala, Şencan, İrfan, Azak, Emel, Gündeş, Sibel, Ceylan, Bahadır, Öztürk, Recep, Leblebicioglu, Hakan, Vahaboglu, Haluk, Mert, Ali

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Causative Pathogens and Antibiotic Resistance in Diabetic Foot Infections: A prospective multi-center study von Hatipoglu, Mustafa, Mutluoglu, Mesut, Turhan, Vedat, Uzun, Gunalp, Lipsky, Benjamin A

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