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Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

Food Science and Biotechnology, 2024, 33(1), , pp.115-127

2024

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Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

International journal of dairy technology, 2018-02, Vol.71 (1), p.36-45

Ozturkoglu‐Budak, Sebnem

2018

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Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

International journal of dairy technology, 2018-03, Vol.71 (S1), p.99-106

2018

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Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese

International journal of food microbiology, 2016-11, Vol.237, p.17-27

2016

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In vitro digestion and absorption efficiency of homogenised milk lipids

International journal of dairy technology, 2021-02, Vol.74 (1), p.52-62

2021

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Invitro digestion and absorption efficiency of homogenised milk lipids

International journal of dairy technology, 2021-02, Vol.74 (1), p.52-62

2021

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Use of kefir and buttermilk to produce an innovative quark cheese

Journal of food science and technology, 2021-01, Vol.58 (1), p.74-84

2021

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Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Mljekarstvo, 2022-03, Vol.72 (2), p.77-87

Ceren Akal, H.

2022

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OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS

Journal of microbiology, biotechnology and food sciences, 2023-08, p.e9241

2023

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Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk

Journal of dairy research, 2023-08, Vol.90 (3), p.292-298

2023

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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

Food science & technology, 2021-08, Vol.148, p.111591, Article 111591

2021

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Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics

Journal of food science and technology, 2023-10, Vol.60 (10), p.2670-2680

2023

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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 inulin

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper

Ciência e tecnologia de alimentos, 2017-12, Vol.37 (suppl 1), p.24-29

OZTURKOGLU-BUDAK, Sebnem

2017

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Effect of different treatments on the stability of lysozyme, lactoferrin and [beta]-lactoglobulin in donkey's milk

International journal of dairy technology, 2018-02, Vol.71 (1), p.36

Ozturkoglu-Budak, Sebnem

2018

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Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

Journal of dairy science, 2019-08, Vol.102 (8), p.6901-6913

2019

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Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production

International dairy journal, 2021-09, Vol.120, p.105090, Article 105090

2021

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A genomic survey of proteases in Aspergilli

BMC genomics, 2014-06, Vol.15 (1), p.523-523, Article 523

2014

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Multivariate characterization of fresh tomatoes and tomato-based products based on mineral contents including major trace elements and heavy metals

Journal of food and nutrition research, 2016-01, Vol.55 (3), p.214-221

2016

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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 inulin

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Role of Microbes in Sustainable Food Preservation

Food Microbial Sustainability, 2023, p.35-67

2023

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Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts

Food Science and Engineering, 2021-05, p.38-50

2021

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Chapter 26 - Beneficial and Toxic Compounds Released by Starter and Secondary Microbiota in Dairy Products

Nutrients in Dairy and Their Implications for Health and Disease, 2017, p.333-342

Ozturkoglu-Budak, Sebnem

2017

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Utjecaj dodatka laktoferina i lizozima izoliranih iz mlijeka magarice na svojstva jogurta

Mljekarstvo, 2022-03, Vol.72 (2), p.77

2022

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Chapter 27 - Mold-Ripened and Raw Milk Cheeses: Production, Risks, and Benefits to Human Health

Dairy in Human Health and Disease Across the Lifespan, 2017, p.353-361

2017

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Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese

In vitro digestion and absorption efficiency of homogenised milk lipids

Invitro digestion and absorption efficiency of homogenised milk lipids

Use of kefir and buttermilk to produce an innovative quark cheese

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS

Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk

Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics

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 inulin

A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper

Effect of different treatments on the stability of lysozyme, lactoferrin and [beta]-lactoglobulin in donkey's milk

Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production

A genomic survey of proteases in Aspergilli

Multivariate characterization of fresh tomatoes and tomato-based products based on mineral contents including major trace elements and heavy metals

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 inulin

Role of Microbes in Sustainable Food Preservation

Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts

Chapter 26 - Beneficial and Toxic Compounds Released by Starter and Secondary Microbiota in Dairy Products

Utjecaj dodatka laktoferina i lizozima izoliranih iz mlijeka magarice na svojstva jogurta

Chapter 27 - Mold-Ripened and Raw Milk Cheeses: Production, Risks, and Benefits to Human Health

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