An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins von Akan, Ecem

Volltext

The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts von Akan, Ecem

Volltext

Correction to: An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins von Akan, Ecem

Volltext

Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants von AKAN, ECEM, YERLIKAYA, OKTAY, BAYRAM, OZGE YILDIZ, KINIK, OZER

Volltext

Effect of mineral salt replacement on properties of Turkish White cheese von Akan, Ecem

Volltext

Changes in benzoic acid content of goat milk kefir produced using different kefir cultures von Sendogan, Gizem, Akan, Ecem, Yerlikaya, Oktay, Meric, Saban, Kinik, Ozer

Volltext

Effect of blackberry and oat bran addition on lactobacillus acidophilus viability and antioxidant activity of probiotic yogurt von Akan,Ecem

Volltext

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese von Yerlikaya, Oktay, Akan, Ecem, Bayram, Ozge Yildiz, Karaman, Ayse Demet, Kinik, Ozer

Volltext

Use of kombucha culture in the production of fermented dairy beverages von Sarkaya, Pınar, Akan, Ecem, Kinik, Ozer

Volltext

Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages von Ozcelik, Ferhat, Akan, Ecem, Kinik, Ozer

Volltext

Importance of Decision Support Systems About Food Safety in Raw Milk Production von Akan, Ecem, Kınık, Özer

Volltext

Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols von Savas, Busra Sena, Akan, Ecem

Volltext

Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products von Akan, Ecem, Karakaya, Sibel, Eda Eker Özkacar, Merve, Kinik, Özer

Volltext

Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses von Akan, Ecem, Tok, Kerem, Kocazorbaz, Ebru Kocadag, Zihnioglu, Figen, Yerlikaya, Oktay, Hayaloglu, Ali Adnan, Kinik, Ozer

Volltext

The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt von Akan, Ecem, Yerlikaya, Oktay, Bayram, Ozge Yildiz, Kinik, Ozer

Volltext

The metagenomic composition of water kefir microbiota von Yerlikaya, Oktay, Akan, Ecem, Kinik, Özer

Volltext

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants von Akpinar, Asli, Yerlikaya, Oktay, Akan, Ecem, Karagozlu, Cem, Kinik, Ozer, Uysal, Harun Rasit

Volltext

Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira von Kınık, Özer, Kesenkaş, Harun, Günç Ergönül, Pelin, Akan, Ecem

Volltext

İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürünün Kullanımı von TULUKOĞLU, Gizem Başak, KINIK, Özer, AKAN, Ecem

Volltext

Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties von Yerlikaya, Oktay, Gucer, Leyla, Akan, Ecem, Meric, Saban, Aydin, Emel, Kinik, Ozer

Volltext