The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt von Arslaner, Ayla, Salik, Mehmet Ali, Bakirci, İhsan

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Effect of different stablizers on quality characteristics of the set-type yogurt von Emine, Macit, Ihsan, Bakirci

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Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts von Kavaz, Arzu, Bakirci, Ihsan

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Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts von Bakirci, İhsan

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An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage von BAKIRCI, IHSAN, KAVAZ, ARZU

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Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production von Yıldız, Neslihan, Bakırcı, Ihsan

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Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with Spirulina platensis, an Eco-friendly and Alternative Protein Source von Terzioğlu, Murat Emre, Edebali, Ezgi, Bakirci, İhsan

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Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis s... von Terzioğlu, Murat Emre, Bakirci, İhsan

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ÇİLEKLE ZENGİNLEŞTİRİLMİŞ MANDA YOĞURDUNUN KALİTE KARAKTERİSTİKLERİ İLE YAĞ ASİDİ KOMPOZİSYONU, ACE İNHİBİTÖR AKTİVİTE VE HMF İÇERİĞİ BAKIMINDAN İNCELENMESİ... von TERZİOĞLU, Murat Emre, ARSLANER, Ayla, BAKIRCI, İhsan

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Some Physico-chemical Properties and Organic Acid Profiles of Herby Cheeses von KAVAZ, Arzu, BAKIRCI, İhsan, KABAN, Güzin

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LİSANS ÖĞRENCİLERİNİN SÜT TÜKETİM ALIŞKANLIKLARININ VE DAVRANIŞLARININ BELİRLENMESİ von TERZİOĞLU, Murat Emre, BAKIRCI, İHSAN

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Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice) von Celik, Serafettin, Bakirci, Ihsan

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Changes of volatile compounds of herby cheese during the storage period von KAVAZ A, BAKIRCI I, KABAN G

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Comparison of buffalo’s, sheep’s and goat’s yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and... von TERZİOĞLU, MURAT EMRE, BAKIRCI, İHSAN

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An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations von Yüksel, Arzu Kavaz, Bakırcı, İhsan

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A Study on the Physical and Chemical Properties of Cookery-Type Butter von Celik, Serafettin, ., Ihsan Bakirci

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Otlu Peynirlere Ait Uçucu Bileşenler Profilinin Depolama Süresince Değişimi von KAVAZ, Arzu, BAKIRCI, İhsan, KABAN, Güzin

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The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter von Bakirci, Ihsan, Çelik, Serafettin, Özdemir, Cihat

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Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties von Terzioğlu, Murat Emre, Bakırcı, İhsan, Oz, Emel, Brennan, Charles S., Huppertz, Thom, Amarowicz, Ryszard, Khan, Mohammad Rizwan, Elobeid, Tahra, Aadil, Rana Muhammad, Oz, Fatih

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Effect Of Milk Type, Pasteurization And Packaging Materials On Some Physicochemical Properties And Free Fatty Acid Profiles Of Tulum Cheese von Bakırcı,İhsan, Arslaner,Ayla

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