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Food Research International (Ottawa, Ont.)|December 3, 2022
Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripeningHale İnci Öztürk, Aysun Oraç, Nihat Akın
International Journal of Biological Macromolecules|February 25, 2024
Perspectives on the yogurt rheologyDidem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
Food Science & Nutrition|May 14, 2025
Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory AttributesBüşra Deniz Aydın, Çiğdem Konak Göktepe, Nihat Akın
Journal of the Science of Food and Agriculture|October 14, 2022
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effectsGizem Çam, Nihat Akın, Çiğdem Konak Göktepe, et al.
Archives of Microbiology|October 1, 2022
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencingHale İnci Öztürk, Talha Demirci, Nihat Akın, et al.
Food Science & Nutrition|April 17, 2024
The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice creamGülsüm Şentürk, Nihat Akın, Çiğdem Konak Göktepe, et al.
Journal of the Science of Food and Agriculture|November 2, 2020
Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristicsEdibe Rabia Özkan, Talha Demirci, Hale İnci Öztürk, et al.
The Journal of Dairy Research|December 6, 2021
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur regionTalha Demirci, Aysun Oraç, Kübra Aktaş, et al.
Food Science & Nutrition|June 16, 2025
Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel Streptococcus thermophilus Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial CulturesBegüm Denktaş, Hale İnci Öztürk, Talha Demirci, et al.
Journal of Food Science and Technology|November 22, 2019
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probioticsTalha Demirci, Hale İnci Öztürk Negiş, Aysun Oraç, et al.
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