New approach for yoghurt and ice cream production: High-intensity ultrasound von Akdeniz, Vildan, Akalın, A. Sibel

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Influence of Yogurt and Acidophilus Yogurt on Serum Cholesterol Levels in Mice von Sibel Akalin, A., Gönç, Siddik, Düzel, Selmin

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Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt von Ünal, GÜlfem, Akalin, A Sibel

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Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals von AKALIN, A. Sibel

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Liquid chromatographic determination of thiamin in dairy products von Sibel Akalin, A, Gonc, S, Dinkci, N

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Detection of biologically active isomers of conjugated linoleic acid in kaymak von Akalin, A.S., E-mail: sakalin21@yahoo.com, Tokusoglu, Ö, Gönç, S, Ökten, S

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Determination of Conjugated Linoleic Acid (CLA, c9, [tau]11 and [tau]10, c12 18:2) and [alpha]-Tocopherol in a Dairy Dessert Hosmerim von Akalin, A Sibel, Tokusoglu, O

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Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts von Karagözlü, Cem

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

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Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate von Unal, Gülfem, Akalın, A. Sibel

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ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ von Akdeniz, Vildan, Akalın, A. Sibel

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酪蛋白酸钙钠和乳清浓缩蛋白强化酸奶的抗氧化性和血管紧张素转换酶抑制活性 von Unal, Gülfem, Akalın, A. Sibel

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SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ von Özer, Elif, Ünal, Gülfem, Kesenkaş, Harun, Akalın, A. Sibel

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Determination of Conjugated Linoleic Acid (CLA, c9, t11 and t10, c12 18:2) and α-Tocopherol in a Dairy Dessert Hosmerim von Akalın, A. Sibel, Tokusoglu, O.

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RAPID HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC DETECTION OF FUROSINE (ε-N-2-FUROYLMETHYL-L-LYSINE) IN YOGURT AND CHEESE MARKETED IN TURKEY von TOKUŞOĞLU, ÖZLEM, AKALIN, A. SİBEL, UNAL, KEMAL

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THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR von Karagözlü, Cem, Ünal, Gülfem, Akalın, A. Sibel, Akan, Ecem, Kınık, Özer

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Klasik Homojenizasyona Kıyasla Yüksek Enerjili Ultrason Uygulamasının Sütün Homojenizasyon Etkinliğine ve Süt Yağ Globül Boyutuna Etkisi von Akdeniz, Vildan, Akalın, A. Sibel

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Probiyotik yoğurtların bazı kimyasal özellikleri üzerine bir araştırma von AKALIN, A. Sibel, FENDERYA, Serap

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Effect of Viscous Cultures on the Rheological and Sensory Properties, Flavor Substances and Starter Bacteria Counts of Set Yogurt (in English) von Akalın, A. Sibel, Gönç, Sıddık

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Research on the Determination of Fatty Acids Compositions in Cheese Varieties Sold in İzmir Local Bazaar and Market (Turkish with English Abstract) von Akalın, A. Sibel, Kınık, Özer, Gönç, Sıddık

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