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

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An innovative approach: cow/oat milk based kefir by Nayil Dinkçi, Harun Kesenkaş, Figen Korel, Özer Kınık

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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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Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts by Cem Karagözlü, Özer Kınık, A. Sibel Akalın, Harun Kesenkaş, Nayil Dinkçi

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Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics by Nazan Kavas, Gökhan Kavas, Özer Kınık, Mustafa Ateş, Gülçin Şatır, Muammer Kaplan

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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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