Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yogurt by Ecem akan

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Effect of mineral salt replacement on properties of Turkish White cheese by Ecem Akan, Ozer Kinik

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Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira by Özer Kınık, Harun Kesenkaş, Pelin Günç Ergönül, Ecem Akan

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Changes in benzoic acid content of goat milk kefir produced using different kefir cultures by Gizem Şendoğan, Ecem Akan, Oktay Yerlikaya, Şaban Meriç, Özer Kınık

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Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt by Gülfem Ünal, Cem Karagözlü, Özer Kınık, Ayşe Sibel Akalın, Ecem Akan

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The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese by Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik

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