Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability von Akalın, A.S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E., Kınık, O.

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Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate von Akalın, A.S., Unal, G., Dinkci, N., Hayaloglu, A.A.

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Antioxidant activity of probiotic yoghurt fortified with milk protein based ingredients von Unal, G, El, S.N, Akalin, A.S, Dinkci, N

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Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese von Dinkci, N, Akalın, A. S, Gönc, S, Ünal, G

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Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese von Dinkçi, N., Kesenkaş, H., Seçkin, A. K., Kınık, Ö., Gönç, S.

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Isocratic reverse-phase HPLC for determination of organic acids in kargi tulum cheese: Application of separation techniques in Turkey von DINKCI, N, AKALIN, A. S, GÖNC, S, ÜNAL, G

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

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The effect of using a vegetable fat blend on some attributes of kashar cheese von Kesenkas, H, Dinkçi, N, Seçkin, A.K, Kinik, Ö, Gönç, S

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Chemical and microbiological properties of Kargi Tulum Cheese von Dinkçi, N., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Ünal, G., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Akalın, A.S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Varol, S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology, Gönç, S., Ege University, Faculty of Agriculture, İzmir (Turkey). Div. of Dairy Technology

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Contrôle précoce des crises fébriles de la maladie périodique par une dose modérée unique de méthylprednisolone von Erken, Eren, Ozer, Huseyin Turgut Elbek, Gunesacar, Ramazan, Erken, Ertugrul Gazi, Dinkci, Suzan

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