Probiotic dairy-based beverages: A review von Turkmen, Nazli, Akal, Ceren, Özer, Barbaros

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Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis von Topcu, Ali, Bulat, Tugba, Özer, Barbaros

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Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese von AvnI Kirmaci, HuseyIn, Ozer, Barbaros HamdI, Akcelik, Mustafa, AkcelIk, Nefise

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Functional milks and dairy beverages von ÖZER, BARBAROS H, KIRMACI, HUSEYIN AVNI

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Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 During Kasar Cheese Ripening von ÖZER, BARBAROS, UZUN, YAKUP SALIH, KIRMACI, HÜSEYIN AVNI

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Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts von Sözeri Atik, Didem, Öztürk, Hale İnci, Akın, Nihat, Özer, Barbaros

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Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk von Kilic-Akyilmaz, Meral, Ozer, Barbaros, Bulat, Tugba, Topcu, Ali

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Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production von Akal, Ceren, Koçak, Celalettin, Kanca, Nazlı, Özer, Barbaros

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Cheeses of Turkey: 2. Varieties ripened under brine von Hayaloglu, Ali A., Ozer, Barbaros H., Fox, Patrick F.

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Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation von Özer, Barbaros, Kirmaci, Hüseyin Avni, Şenel, Ebru, Atamer, Metin, Hayaloğlu, Adnan

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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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Simultaneous use of transglutaminase and rennet in white-brined cheese production von Özer, Barbaros, Hayaloglu, A. Adnan, Yaman, Hüyla, Gürsoy, Ayşe, Şener, Leyla

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Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature von Özer, Barbaros, Guyot, Christopher, Kulozik, Ulrich

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Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placeb... von NabizadehAsl, Laleh, Sendur, Suleyman Nahit, Ozer, Barbaros, Lay, Incilay, Erbas, Tomris, Buyuktuncer, Zehra

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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature von Sahingil, Didem, Hayaloglu, Ali A., Kirmaci, Huseyin A., Özer, Barbaros, Simsek, Osman

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Production of a whey‐based functional beverage supplemented with soy isoflavones and phytosterols von Seyhan, Emine, Yaman, Hülya, Özer, Barbaros

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The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content von ÖZER, BARBAROS, KIRMACI, HÜSEYIN A, HAYALOGLU, ALI A, AKÇELIK, MUSTAFA, AKKOÇ, NEFISE

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Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains von KIRMACI, HÜSEYIN A, HAYALOGLU, ALI A, ÖZER, BARBAROS, AKÇELIK, MUSTAFA, AKKOÇ, NEFISE

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Nondestructive monitoring of renetted whole milk during cheese manufacturing von Koc, Ali Bulent, Ozer, Barbaros

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In vitro digestion and absorption efficiency of homogenised milk lipids von Agiral, Seyma, Budak, Sebnem Ozturkoglu, Tamer, Sibel Ilbasmis, Ozer, Barbaros, Yazihan, Nuray

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