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Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

Mljekarstvo, 2021, Vol.71 (3), p.204-212

Ozcan, Tulay

2021

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The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts

Mljekarstvo, 2024-01, Vol.74 (1), p.22-32

Ozcan, Tulay

2024

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Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products

Food science and human wellness, 2020-09, Vol.9 (3), p.272-279

2020

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Functional properties of fermented milk produced with plant proteins

Food science & technology, 2017-12, Vol.86, p.25-30

2017

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Functional and textural properties of vegetable‐fibre enriched yoghurt

International journal of dairy technology, 2019-05, Vol.72 (2), p.199-207

2019

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effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese

International journal of dairy technology, 2012-11, Vol.65 (4), p.585-593

2012

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Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds

Food science & technology, 2020-12, Vol.134, p.109851, Article 109851

2020

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Improving the Textural Properties of Yogurt Fortified with Milk Proteins

Journal of food processing and preservation, 2017-10, Vol.41 (5), p.n/a

2017

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Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter

Food science & technology, 2020-10, Vol.132, p.109806, Article 109806

2020

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Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

International journal of dairy technology, 2018-03, Vol.71 (S1), p.120-129

2018

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Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic

International journal of dairy technology, 2021-08, Vol.74 (3), p.505-517

2021

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Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

Food science & nutrition, 2024-03, Vol.12 (3), p.2153-2165

2024

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Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems

International journal of dairy technology, 2022-02, Vol.75 (1), p.171-181

2022

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Therapeutic potential of Cordyceps militaris extracts and its structural effects on the cultured milk model

Process biochemistry (1991), 2023-12, Vol.135, p.12-21

2023

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In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products

Preparative biochemistry & biotechnology, 2023-10, Vol.53 (9), p.1099-1108

2023

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Pro-pre and Postbiotic Fermentation of the Dietetic Dairy Matrix with Prebiotic Sugar Replacers

Probiotics and antimicrobial proteins, 2024-06, Vol.16 (3), p.726-736

2024

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Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Mljekarstvo, 2012-12, Vol.62 (4), p.241-250

2012

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Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models

Food science & technology, 2022-03, Vol.157, p.113071, Article 113071

2022

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Comparison of antioxidant capacity of cow and ewe milk kefirs

Journal of dairy science, 2018-05, Vol.101 (5), p.3788-3798

2018

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Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and invitro systems

International journal of dairy technology, 2022-02, Vol.75 (1), p.171-181

2022

Volltextzugriff (PDF)

Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

International journal of dairy technology, 2014-11, Vol.67 (4), p.495-503

2014

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Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12

International journal of dairy technology, 2018-03, Vol.71 (S1), p.157-166

2018

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Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1251-1260

2015

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The influence of the season and milking time on the properties and the fatty acid composition of the milk in different dairy cattle farms

Mljekarstvo, 2015-01, Vol.65 (1), p.9-17

Ozcan, Tulay

2015

Volltextzugriff (PDF)

Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

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

2022

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Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts

Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products

Functional properties of fermented milk produced with plant proteins

Functional and textural properties of vegetable‐fibre enriched yoghurt

effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese

Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds

Improving the Textural Properties of Yogurt Fortified with Milk Proteins

Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic

Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems

Therapeutic potential of Cordyceps militaris extracts and its structural effects on the cultured milk model

In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products

Pro-pre and Postbiotic Fermentation of the Dietetic Dairy Matrix with Prebiotic Sugar Replacers

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models

Comparison of antioxidant capacity of cow and ewe milk kefirs

Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and invitro systems

Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus

The influence of the season and milking time on the properties and the fatty acid composition of the milk in different dairy cattle farms

Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

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