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The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens

Ege Üniversitesi Ziraat fakültesi dergisi, 2021-09, Vol.58 (3), p.315-323

2021

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The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability

Food bioscience, 2021-08, Vol.42, p.101203, Article 101203

2021

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VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ

Gıda, 2019-05, Vol.44 (3), p.453-462

2019

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Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains

Journal of food processing and preservation, 2021-12, Vol.45 (12), p.n/a

2021

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Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Ege Üniversitesi Ziraat fakültesi dergisi, 2021-09, Vol.58 (3), p.325-334

2021

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Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

International journal of dairy technology, 2020-11, Vol.73 (4), p.726-736

2020

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Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Ciência e tecnologia de alimentos, 2021-04, Vol.41 (2), p.418-425

2021

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Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp

Food bioscience, 2024-06, Vol.59, p.103840, Article 103840

2024

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The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks

Food bioscience, 2023-08, Vol.54, p.102867, Article 102867

2023

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Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains

Journal of food processing and preservation, 2020-08, Vol.44 (8), p.n/a

2020

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A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

Ege Üniversitesi Ziraat fakültesi dergisi, 2015-03, Vol.52 (1)

2015

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Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

International journal of dairy technology, 2023-11, Vol.76 (4), p.779-800

2023

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Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

International journal of dairy technology, 2020-05, Vol.73 (2), p.392-402

2020

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An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Food bioscience, 2021-06, Vol.41, p.101096, Article 101096

2021

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Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Ege Üniversitesi Ziraat fakültesi dergisi, 2017-03, Vol.54 (1), p.27-27

2017

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Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Ciência e tecnologia de alimentos, 2021, Vol.41 (2), p.418-425

2021

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Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri

Veteriner fakultesi dergisi, 2016

2016

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The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions

Veteriner fakultesi dergisi, 2017-01, Vol.23 (1), p.123-129

2017

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Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

International journal of dairy technology, 2024-08, Vol.77 (3), p.691-712

2024

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The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

Journal of food processing and preservation, 2022-11, Vol.46 (11), p.n/a

2022

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The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese

International journal of dairy technology, 2021-08, Vol.74 (3), p.554-563

2021

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Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri

Gıda, 2019-03, Vol.44 (3), p.453-462

2019

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Determination of genetically modified molecules in milk and risk assessment

Current opinion in biotechnology, 2011, Vol.22, p.S92-S92

2011

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Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Fizikokimyasal ve Duyusal Özellikleri

Ege Üniversitesi Ziraat fakültesi dergisi, 2017-06, p.149-155

2017

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Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Ege Üniversitesi Ziraat fakültesi dergisi, 2017-03, p.27-35

2017

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The antimicrobial effects of probiotic and traditional yoghurts produced using commercial starter cultures on some foodborne pathogens

The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability

VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ

Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp

The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks

Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri

The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese

Vegan ve vejetaryan beslenmede probiyotik bitkisel bazlı süt ürünlerinin yeri

Determination of genetically modified molecules in milk and risk assessment

Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Fizikokimyasal ve Duyusal Özellikleri

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

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