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Food Research International (Ottawa, Ont.)|November 21, 2025
Effect of indigenous cheese isolates via co-culture fermentation models on metabolic and lipidomic interactions of dairy creamGokce Keser, Tulay OzcanFood Microbiology|February 14, 2025
Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheesesGokce Keser, Tulay OzcanFood Science & Nutrition|June 17, 2026
Modulation of Biofunctional and Structural Properties in Stevia-Sweetened Ice Cream by Lactic FermentationTulay Ozcan, Gokce Keser, Ali Riza Kaya, et al.Food Science of Animal Resources|April 16, 2026
Nutritional enrichment of eggs through essential oil-supplemented laying hen diets and associations with intestinal microbiotaTulay Elal Mus, Tulay Ozcan, Tugçe Necla Selvi, et al.Journal of the Science of Food and Agriculture|June 5, 2026
Quality-driven reformulation of Plantago ovata enriched non-fermented beef salamiTulay Elal Mus, Tulay Ozcan, Gokce Keser, et al.Food Science & Nutrition|March 8, 2024
Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestionLutfiye Yilmaz-Ersan, Tulay Ozcan, Buse Usta-Gorgun, et al.Pageof 1