43 results on '"Yilmaz‐Ersan, Lutfiye"'
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2. Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology
3. Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties
4. Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk
5. The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts
6. Short-chain fatty acids production by Bifidobacterium species in the presence of salep
7. Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
8. Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
9. A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect
10. The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality.
11. Interaction of probiotic activity, antioxidative capacity and gamma‐ amino butyric acid ( GABA ) in chestnut milk‐fortified yoghurt
12. Utilization of microalgae in probiotic white brined cheese
13. Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents.
14. Effect of Cordyceps militaris on formation of short-chain fatty acids as postbiotic metabolites
15. Primjena mikroalgi u proizvodnji probiotičkih sireva u salamuri
16. Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk
17. Effect of fortification with almond milk on quality characteristics of probiotic yoghurt
18. The Evaluation of the Textural and Sensorial Properties of Chocolate Dairy Dessert
19. Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts.
20. POTENTIAL PREBIOTIC EFFECTS OF MUSHROOM EXTRACTS ON THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM.
21. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir
22. Comparison of antioxidant capacity of cow and ewe milk kefirs
23. The Shelf Life Characteristics of Plain and Fruit Flavored Kefir: Microbiological and Techno-Functional Properties
24. The formation of polycyclic hydrocarbons during smoking process of cheese
25. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)
26. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir.
27. Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization
28. The Use of Prebiotics of Plant Origin in Functional Milk Products
29. A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina
30. THE EFFECT OF GUMS ON THE GROWTH OF BIFIDOBACTERIUM LONGUM.
31. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour ( Castanea sativa Mill).
32. EVALUATION OF PREBIOTIC POTENTIAL OF SALEP OBTAINED FROM SOME ORCHIDACEAE SPECIES.
33. Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization.
34. Major and Minor Element Concentrations in Fermented Shalgam Beverage
35. Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)
36. Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation
37. Fatty acid composition of cream fermented by probiotic bacteria.
38. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding.
39. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding
40. Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate.
41. Milk-based traditional Turkish desserts.
42. Membrane processes in production of functional whey components.
43. USING BEESWAX COATINGS FOR PROLONGATION SHELF-LIFE OF CHEESE.
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