Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 von Ozturkoglu-Budak, Sebnem, Akal, H. Ceren, Buran, İlkay, Yetişemiyen, Atila

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Use of whey powder and skim milk powder for the production of fermented cream von AKAL, Ceren, YETİŞEMİYEN, Atila

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Influence of adjunct cultures on angiotensin‐converting enzyme (ACE)‐inhibitory activity, organic acid content and peptide profile of kefir von Şanli, Tuba, Akal, Havva Ceren, Yetişemiyen, Atila, Hayaloglu, Ali Adnan

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Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation von Yıldız-Akgül, Filiz

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FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ von Sarı, Meryem Merve, Yetişemiyen, Atila, Akal, Ceren

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DAIRY INDUSTRIAL HYGIENE: A REVIEW ON BIOFILM CHALLENGES AND CONTROL von Kabwanga, Ismail T., Yetişemiyen, Atila, Nankya, Shakira

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Probiyotik ve prebiyotik tüketiminin laktoz intoleransı üzerine etkileri von Akal,Havva Ceren, Yetişemiyen,Atila

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Effects of Microorganism Count and Physicochemical Properties of Tulum and Kashar Cheeses to Biogenic Amine Formation von Yıldız Akgül, Filiz, Yetişemiyen, Atila, Şenel, Ebru, Durlu-Özkaya, Fügen, Öztekin, Şebnem, Şanlı, Ebru

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Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide von Buran, İlkay, Akal, Ceren, Ozturkoglu-Budak, Sebnem, Yetisemiyen, Atila

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Evaluation of the Biogenic Amine Content and Some Chemical and Microbiological Properties of Urfa and Van Herby Cheeses von ŞENEL, Ebru, YILDIZ, Filiz, DURLU-ÖZKAYA, Fügen, ÖZTEKİN, F.Şebnem, ŞANLI, Ebru

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Farklı şeker oranlarının süt reçelinin kalite özellikleri üzerine etkisi von Yetişemiyen,Atila, Akal,Havva Ceren, Albayrak Delialioğlu,Rabia, Buran,İlkay

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Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with... von BURAN, İlkay, AKAL, Havva Ceren, OZTURKOĞLU-BUDAK, Sebnem, YETISEMIYEN, Atila

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Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with... von BURAN, İlkay, AKAL, Havva Ceren, OZTURKOĞLU-BUDAK, Sebnem, YETISEMIYEN, Atila

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Discrimination of milk species using Raman spectroscopy coupled with partial least squares discriminant analysis in raw and pasteurized milk von Yazgan, Nazife N, Genis, Huseyin E, Bulat, Tugba, Topcu, Ali, Durna, Sahin, Yetisemiyen, Atila, Boyaci, Ismail H

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Yakın-kızılötesi (NIR) spektroskopisi kullanılarak koyun, keçi ve inek sütlerinin tanımlanması von Durna,Şahin, Yetişemiyen,Atila, Geniş,Hüseyin Efe, Boyacı,İsmail Hakkı

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FARKLI ŞEKER ORANLARININ SÜT REÇELİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ von AKAL, Ceren, BURAN, İlkay, DELİALİOĞLU, Rabia Albayrak, YETİŞEMİYEN, Atila

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Some properties of Civil cheese: a type of traditional Turkish cheese von YILDIZ, FILIZ, YETISEMIYEN, ATILA, SENEL, EBRU, DURLU-ÖZKAYA, FÜGEN, ÖZTEKIN, SEBNEM, SANLI, EBRU

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Mikrobiološka, fizikalno-kemijska i senzorska svojstva kefira proizvedenog sekundarnom fermentacijom von Yıldız-Akgül, Filiz, Yetişemiyen, Atila, Şenel, Ebru, Yıldırım, Zeliha

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Potential Probiotic Microorganisms in Kefir von Öztürkoğlu Budak, Şebnem, Akal, H. Ceren

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