Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity von Çalişkanlar, Sibel, Saygili, Derya, Karagözlü, Nural, Karagözlü, Cem

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Rheological properties and microbiological characteristics of kefir produced from different milk types von SAYGILI, Derya, DÖNER, Deniz, İÇİER, Filiz, KARAGÖZLÜ, Cem

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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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Probiotics dairy drink for patients with Galactosemia von TONGUÇ, Erdem, KARAGÖZLÜ, Cem

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Effects of Regular Kefir Consumption on Gut Microbiota in Patients with Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study von Bellikci-Koyu, Ezgi, Sarer-Yurekli, Banu Pınar, Akyon, Yakut, Aydin-Kose, Fadime, Karagozlu, Cem, Ozgen, Ahmet Gokhan, Brinkmann, Annika, Nitsche, Andreas, Ergunay, Koray, Yilmaz, Engin, Buyuktuncer, Zehra

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Deve Sütü ve Diyabet Tedavisindeki Önemi von Saygılı, Derya, Karagözlü, Cem

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Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese von Karagözlü, Cem, Kinik, Özer, Akbulut, Necati

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Meyveli süt ürünlerinde gıda boyası kullanımı ve tüketici davranışları: İzmir ili örneği von ŞENYÜZ, Zuhal, GÜNAYDIN, Özge Elmas, SAYGILI, Derya, KARAGÖZLÜ, Cem

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Rheological properties and microbiological characteristics of kefir produced from different milk types von SAYGILI, Derya, DÖNER, Deniz, İÇİER, Filiz, KARAGÖZLÜ, Cem

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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin von Akalın, Ayşe Sibel, Karagözlü, Cem, Ünal, Gülfem

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Protein‐added kefir: biochemical changes in in vitro digestion stages von Saygili, Derya, Karagozlu, Cem

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BAKTERİYOFAJ ENKAPSÜLASYONU VE POTANSİYEL UYGULAMALARI von Saygılı, Derya, Karagözlü, Cem

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A study on the protective activity of kefir against gastric ulcer von ORHAN, Yahya T., KARAGOZLU, Cem, SARIOGLU, Sulen, YILMAZ, Osman, MURAT, Nergiz, GIDENER, Sedef

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Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation von Karagoezlue, N.,Celal Bayar Univ., Manisa (Turkey). Food Engineering Dept, Karagoezlue, C.,Ege Univ., Izmir (Turkey). Dept. of Dairy Technology, Ergoenuel, B.,Celal Bayar Univ., Manisa (Turkey). Food Engineering Dept

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Farklı Oranlarda Keçi Sütü İle Üretilmiş Probiyotik Dondurmaların Kalite Özellikleri Üzerine Bir Araştırma von KARAGÖZLÜ, Cem, AYHAN, Esra

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İzmir Piyasasında Satışa Sunulan Tereyağı Ve Peynir Örneklerinin β-Sitosterol İçeriklerinin Tespiti İle Tağşiş Belirlenmesi von KARAGÖZLÜ, Cem, ÖNER YILMAZ, Aybike

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Effects of added caper on some physicochemical properties of White Cheese von Oktay Yerlikaya, Cem Karagozlu

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Bakteriyofaj enkapsülasyonu ve potansiyel uygulamaları von Karagözlü,Cem, Saygılı,Derya

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Galaktosemi, Beslenme ve Süt Ürünleri İ von Tonguç,Erdem, Karagözlü,Cem

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Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt von Ünal, Gülfem, Karagözlü, Cem, Kınık, Özer, Akan, Ecem, Akalın, Ayşe Sibel

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