Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacilluskefiranofaciens subsp. kefiranofaciens, Lentilactobacillusk... von Duran, Fatma Ecemnur, Özdemir, Nilgün, Güneşer, Onur, Kök-Taş, Tuğba

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Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.) von Özdemir, Gülce Buket, Özdemir, Nilgün, Ertekin‐Filiz, Bilge, Gökırmaklı, Çağlar, Kök‐Taş, Tuğba, Budak, Nilgün H.

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Effects of different fermentation parameters on quality characteristics of kefir von Kök-Taş, Tuğba, Seydim, Atıf C., Özer, Barbaros, Guzel-Seydim, Zeynep B.

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Presence of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri in the stools of Balb/c consuming natural kefir von Kök Taş, Tuğba, Atılgan, Sevgi, Özdemir, Nilgün

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Determination of monosaccharide composition of kefiran using HPLC von Koçak, Çağdaş

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Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities von Özen, Merve, Özdemir, Nilgün, Ertekin Filiz, Bilge, Budak, Nilgün H., Kök-Taş, Tuğba

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Verticle transmission of unique bacterial strains from mother to infant via consuming natural kefir von Tunay, Rabia Tuğçe, Kök Taş, Tuğba

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Effect of Gluconacetobacter spp. on kefir grains and kefir quality von Özdemir, Nilgün, Kök-Taş, Tuğba, Guzel-Seydim, Zeynep

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Effect of storage parameters on freeze‐dried kefir grains von Kok Tas, Tuba

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Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus... von Duran, Fatma Ecemnur, Özdemir, Nilgün, Güneşer, Onur, Kök-Taş, Tuğba

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Determination of Quality Properties in Labneh Produced with Probiotic Culture von Kök Taş, Tuğba, Duru, Duygu, Şahin, Mehmet Akif

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Probiyotik Kültür Kullanılarak Üretilen Labnenin Kalite Özelliklerinin Belirlenmesi von Kök Taş,Tuğba, Duru,Duygu, Şahin,Mehmet Akif

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The Effect of Different Sugars on Water Kefir Grains von Çevik, Tuncay, Aydoğdu, Nilüfer Sena, Özdemir, Nilgün, Kök Taş, Tuğba

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Evaluation of MENAQUINONE‐7 and fat‐soluble vitamin production by starter cultures during fermentation in dairy products using RPLC method von Altuncu, Vildan, Kaymaz, Aykut, Ertekin Filiz, Bilge, Çubuk Demiralay, Ebru, Kök Taş, Tuğba

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Identification of microbial flora in kefir grains produced in Turkey using PCR von TAŞ, TUĞBA KÖK, EKINCI, F YEŞIM, GUZEL‐SEYDIM, ZEYNEP B

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Probiyotik Peynirlerle İlgili Araştırmalar ve Endüstrideki Uygulamaları von AYDOĞDU, Nilüfer Sena, KÖK TAŞ, Tugba

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Treatment of lactose by fermentation: Production process on β-galactosidase using Kluyveromyces marxianus isolated from kefir grains von Ozarslan, S, Taş, T Kök

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The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice von Erdogan, Fatih Selim, Ozarslan, Seda, Guzel-Seydim, Zeynep B., Kök Taş, Tugba

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Fonksiyonel Süt Ürünlerinin Bağısıklık Sistemi Üzerine Etkisi ve Yakult Örneği von Koçak,ÇağdaŞ, Kök Taş,Tuğba

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Probiyotik Kültür Kullanılarak Üretilen Labnenin Kalite Özelliklerinin Belirlenmesi von Tuğba Kök TAŞ, Duygu DURU, Mehmet Akif ŞAHİN

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