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Interaction of probiotic activity, antioxidative capacity, and gamma‐ amino butyric acid (GABA) in chestnut milk‐fortified yogurt.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17266
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- Article
The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16616
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- Article
Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts.
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- Turkish Journal of Agriculture & Forestry, 2021, v. 45, n. 1, p. 13, doi. 10.3906/tar-2003-75
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- Article
USING BEESWAX COATINGS FOR PROLONGATION SHELF-LIFE OF CHEESE.
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- Uludag Bee Journal, 2015, v. 15, n. 1, p. 22
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- Article
Antioxidant properties of probiotic fermented milk supplemented with chestnut flour ( Castanea sativa Mill).
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13156
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- Article
Improving the Textural Properties of Yogurt Fortified with Milk Proteins.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13101
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- Article
Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12797
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- Article
EFFECTS OF SHORT-CHAIN AND LONG-CHAIN INULIN ON THE QUALITY OF PROBIOTIC YOGURT CONTAINING LACTOBACILLUS RHAMNOSUS.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1251, doi. 10.1111/jfpp.12343
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- Article
The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality.
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- International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 895, doi. 10.1111/1471-0307.12986
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- Article
Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems.
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- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 171, doi. 10.1111/1471-0307.12814
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- Article
Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic.
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- International Journal of Dairy Technology, 2021, v. 74, n. 3, p. 505, doi. 10.1111/1471-0307.12776
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- Article
Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes.
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- International Journal of Dairy Technology, 2021, v. 74, n. 1, p. 148, doi. 10.1111/1471-0307.12741
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- Article
Functional and textural properties of vegetable‐fibre enriched yoghurt.
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- International Journal of Dairy Technology, 2019, v. 72, n. 2, p. 199, doi. 10.1111/1471-0307.12566
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- Article
Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir.
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- International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 65, doi. 10.1111/1471-0307.12560
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- Article
Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 362, doi. 10.1111/1471-0307.12456
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- Article
Effect of β‐glucan on the properties of probiotic set yoghurt with <italic>Bifidobacterium animalis</italic> subsp. <italic>lactis</italic> strain Bb‐12.
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- International Journal of Dairy Technology, 2018, v. 71, p. 157, doi. 10.1111/1471-0307.12414
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- Article
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices.
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- International Journal of Dairy Technology, 2018, v. 71, p. 120, doi. 10.1111/1471-0307.12391
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- Article
Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt.
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- International Journal of Dairy Technology, 2014, v. 67, n. 4, p. 495, doi. 10.1111/1471-0307.12142
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- Article
The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 498, doi. 10.1111/1471-0307.12060
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- Article
The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese.
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- International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 585, doi. 10.1111/j.1471-0307.2012.00868.x
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- Article
Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents.
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- Journal of Agricultural Sciences / Tarim Bilimleri Dergisi, 2023, v. 29, n. 2, p. 734, doi. 10.15832/ankutbd.1138203
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- Article
The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts.
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- Dairy / Mljekarstvo, 2024, v. 74, n. 1, p. 22, doi. 10.15567/mljekarstvo.2024.0102
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- Article
Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp.sativus var.atrorubens Alef fibre.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 3, p. 204, doi. 10.15567/mljekarstvo.2021.0306
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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.
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- Dairy / Mljekarstvo, 2015, v. 65, n. 1, p. 9, doi. 10.15567/mljekarstvo.2015.0102
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- Article
Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 2, p. 111
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- Article
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.
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- Dairy / Mljekarstvo, 2012, v. 62, n. 4, p. 241
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- Article
The formation of polycyclic hydrocarbons during smoking process of cheese.
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- Dairy / Mljekarstvo, 2011, v. 61, n. 3, p. 193
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- Article
Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 2, p. 135
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Milk-based traditional Turkish desserts.
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- Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 349
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- Article
Membrane processes in production of functional whey components.
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- Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 282
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- Article
Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 2153, doi. 10.1002/fsn3.3917
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- Article
EFFECTS OF S. CEREVISIAE ADDITION TO ANATOLIAN WATER BUFFALO DIETS ON DRY MATTER INTAKE, MILK YIELD, MILK COMPOSITION AND SOMATIC CELL COUNT.
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- Macedonian Journal of Animal Science, 2013, v. 3, n. 2, p. 193
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- Article
Kahve nutrasötik bileşenlerinin ve kafeinin enerji regülasyonu ve egzersiz performansı üzerine etkisi.
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- Food & Health (2602-2834), 2023, v. 9, n. 2, p. 170, doi. 10.3153/FH23016
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- Article
Fermente süt kreması ve özellikleri.
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- Food & Health (2602-2834), 2022, v. 8, n. 1, p. 78, doi. 10.3153/FH22008
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- Article
Pro-pre and Postbiotic Fermentation of the Dietetic Dairy Matrix with Prebiotic Sugar Replacers.
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- Probiotics & Antimicrobial Proteins, 2024, v. 16, n. 3, p. 726, doi. 10.1007/s12602-023-10069-3
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- Article
Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.).
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2011, v. 39, n. 1, p. 144, doi. 10.15835/nbha3915861
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- Article