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Food Science & Nutrition,
2024
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Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels
Food Hydrocolloids,
2024
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Gıda,
2024
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Fat replacers in food system: A focus on ingredients, fabrication methods, and applications in food products
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Food and Humanity,
2023
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Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage
Food and Humanity,
2023
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Physicochemical, sugar profile, probiotic viability, and E-nose aroma profile of probiotic beverage enriched with pineapple pomace
Food and Humanity,
2023
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Study of prebiotic effect of pineapple crown powder on development of white finger millet vegan probiotic beverage
Food and Humanity,
2023
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Food and Humanity,
2023
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Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks
Akademik Gıda,
2023
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Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality
Foods,
2023
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The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
Frontiers in Nutrition,
2023
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The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt
Molecules,
2022
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Lactobacillus acidophilus (LA5), Lactobacillus casei ve Bifidobacterium animalis subsp. lactis (BB-12) için Potansiyel Prebiyotik Olarak Yulaf, Karabuğday ve Tam Esmer Pirinç Unları
Harran Üniversitesi Mühendislik Dergisi,
2022
DOI:10.46578/humder.970531
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Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream
British Food Journal,
2022
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Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration
Journal of Food Processing and Preservation,
2022
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Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage
Journal of Food Processing and Preservation,
2022
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Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters
Plants,
2022
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Oat, Buckwheat and Whole Brown Rice Flours as a Potential Prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium animalis subsp. lactis (BB-12)
Harran Üniversitesi Mühendislik Dergisi,
2022
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Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters
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Probiyotik Bakteri İçeren Ayranın Fizikokimyasal ve Mikrobiyolojik Özellikleri
Akademik Gıda,
2021
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Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance
LWT,
2021
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Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance
LWT,
2021
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Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols
Food Bioscience,
2021
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Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
Food Science & Nutrition,
2021
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Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols
Food Bioscience,
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Physicochemical and Microbiological Properties of Ayran Drinks Containing Probiotic Bacteria
Akademik Gıda,
2021
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The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages
Current Research in Food Science,
2021
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Effect of Oatmeal as a Fat Replacer on Physical Properties and Sensory Acceptance of Creamy Salad Dressing
E3S Web of Conferences,
2020
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Probiotic viability in yoghurt: a review of influential factors
International Dairy Journal,
2020
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Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee
International Journal of Food Engineering,
2020
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Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee
International Journal of Food Engineering,
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Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
Foods,
2019
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Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
Foods,
2019
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Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
Fermentation,
2018
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Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin
International Journal of Food Science & Technology,
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Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
Fermentation,
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Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus
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International Journal of Food Science & Technology,
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