Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk von Yilmaz-Ersan, Lutfiye, Topcuoglu, Esra

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Short-chain fatty acids production by Bifidobacterium species in the presence of salep von Usta-Gorgun, Buse, Yilmaz-Ersan, Lutfiye

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Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties von Yagmur, Nuray, Sahin, Saliha, Yilmaz Ersan, Lutfiye

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A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect von Kandil, Mervenur, Yilmaz-Ersan, Lutfiye

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Effect of fortification with almond milk on quality characteristics of probiotic yoghurt von Topcuoglu, Esra, Yilmaz‐Ersan, Lutfiye

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Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir von Ozcan, Tulay, Sahin, Saliha, Akpinar‐Bayizit, Arzu, Yilmaz‐Ersan, Lutfiye

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Utilization of microalgae in probiotic white brined cheese von Suna, Gizem

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The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality von Yilmaz‐Ersan, Lutfiye, Ozcan, Tulay, Akpinar‐Bayizit, Arzu, Usta‐Gorgun, Buse, Keser, Gokce, Ciniviz, Melike, Demiray‐Teymuroglu, Merve

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The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts von Ozcan, Tulay

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Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill) von Ozcan, Tulay, Yilmaz‐Ersan, Lutfiye, Akpinar‐Bayizit, Arzu, Delikanli, Berrak

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Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products von Yilmaz-Ersan, Lutfiye, Ozcan, Tulay, Akpinar-Bayizit, Arzu

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Encapsulation of Lacticaseibacillus casei and Lactobacillus acidophilus using Elaeagnus angustifolia L. flour as encapsulating material by emulsion method von Karkar, Büşra, Şahin, Saliha, Yılmaz‐Ersan, Lütfiye, Akça, Bekir, Güneş, Mesut Ertan, Özakın, Cüneyt

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Interaction of probiotic activity, antioxidative capacity, and gamma‐ amino butyric acid (GABA) in chestnut milk‐fortified yogurt von Yilmaz‐Ersan, Lutfiye, Sahin, Saliha, Ozcan, Tulay, Akpinar‐Bayizit, Arzu, Usta‐Gorgun, Buse, Ciniviz, Melike, Keser, Gokce

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Fatty acid composition of cream fermented by probiotic bacteria von Lutfiye Yilmaz-Ersan

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Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion von Yilmaz‐Ersan, Lutfiye, Ozcan, Tulay, Usta‐Gorgun, Buse, Ciniviz, Melike, Keser, Gokce, Bengu, Ilay, Keser, Raziye Asli

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Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae von Yilmaz-Ersan, Lutfiye, Suna, Gizem

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Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization von Yilmaz‐Ersan, Lutfiye, Ozcan, Tulay, Akpinar‐Bayizit, Arzu, Turan, Murat Ali, Taskin, Mehmet Burak

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Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts

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Comparison of antioxidant capacity of cow and ewe milk kefirs von Yilmaz-Ersan, Lutfiye, Ozcan, Tulay, Akpinar-Bayizit, Arzu, Sahin, Saliha

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A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect von KANDIL, MERVENUR, YILMAZ-ERSAN, LUTFIYE

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