Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains von Yerlikaya, Oktay

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A review of fermented milks: potential beneficial effects on human nutrition and health von Yerlikaya, Oktay

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Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks von Yerlikaya, Oktay

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Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages von Yerlikaya, Oktay

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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

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In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products von Yerlikaya, Oktay, Akbulut, Necati

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The Effect of Covering Corn Silage with Tomato or Apple Pomace on Fermentation Parameters and Feed Quality von Ünlü, Hayrullah Bora, Canbolat, Önder, Yerlikaya, Oktay, Esen, Selim, Palangi, Valiollah, Lackner, Maximilian

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Changes in benzoic acid content of goat milk kefir produced using different kefir cultures von Şendoğan, Gizem

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Protective effect of the use of bioprotective culture in kefir production against Escherichia coli and Enterococcus faecalis contamination von Balta, Yigithan, Yerlikaya, Oktay

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Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains von Akpinar, Asli, Yerlikaya, Oktay

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Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture von Yerlikaya, Oktay, Akbulut, Necati

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

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

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Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts von Akpinar, Asli, Saygili, Derya, Yerlikaya, Oktay

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Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from comm... von YERLIKAYA, Oktay, SAYGILI, Derya, AKPINAR, Asli

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Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp von Gungor, Gozde, Akpinar, Asli, Yerlikaya, Oktay

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Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk von ACU, Merve, KINIK, Ozer, YERLIKAYA, Oktay

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Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products von Yerlikaya, Oktay, Akbulut, Necati

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Development of a novel milk-based product fortified with carrot juice von Farmani, Boukaga, Bodbodak, Samad, Yerlikaya, Oktay

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The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks von Saygili, Derya, Yerlikaya, Oktay, Akpinar, Asli

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