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   Yayınlar

Bölümümüz öğretim üyeleri tarafından hazırlanmış ve uluslararası indekslerce (SCI ve SCI-Exp)taranan dergilerde yayınlanan bazı yayınlar;

  • 2015, Yerlikaya, O., Acu, M., Akpinar, A., Kınık, Ö. A Study on the Determination of Bile Salt Deconjugation, Bile Salt Resistance and Hydrophobic Properties of Some Lactic Acid Bacteria. Agro Food Hi-Tech Industry, 26(2), 46-49.
  • 2014, Akalın, A. S. Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals. Trends in Food Science and Technology, 36:79-95.
  • 2014, Yerlikaya, O. Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages. Mljekarstvo 64(4): 268-279.
  • 2013, Ünal, G., Akalın, A.S. Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural, and sensory properties of set-type yoghurt. International Journal of Dairy Technology, 66 (2) 264-272.
  • 2013, Ünal, G., El, S.N., Akalın, A.S., Dinkçi, N. Antioxidant Activity of Probiotic Yoghurt Fortified with Milk Protein Based Ingredients. Italian Journal of Food Science, 25 (1) 63-69.
  • 2013, Yerlikaya, O., Akpınar, A., Kılıç, S. Physico-Chemical, Microbiological, Rheological and Sensorial Properties of Set-Type Yoghurt Produced with Different Origin Wild Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Italian Journal of Food Science 25(4), 412-420
  • 2013, Kesenkas, H., Yerlikaya, O., Ozer, E. A Functional Milk Beverage: Kefir. AgroFood-HiTech Industry, 24(6), 53-55.
  • 2013, Akpınar, A., Yerlikaya, O., Torunoğlu, F.A., Kınık, Ö., Uysal, H. Effect of sweetener on the probiotic viability of fermented goat milks made with Lactobacillus acidophilus La5, Bifidobacterium animalis subsp. lactis Bb 12, and Streptococcus thermophilus during storage. AgroFood Hi-Tech Industry, 24 (6), 19-22.
  • 2012, Ünal, G., Akalın, A.S. Antioxidant and angiotensin converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate. Dairy Science & Technology, 92( 6) 627-639.