Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|January 9, 2023
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stagesVildan Akdeniz
Critical Reviews in Food Science and Nutrition|October 8, 2020
Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivationVildan Akdeniz, Ayşe Sibel Akalın
Foods (Basel, Switzerland)|February 11, 2023
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid ContentsNayil Dinkçi, Vildan Akdeniz, Ayşe Sibel Akalın
Foods (Basel, Switzerland)|April 14, 2026
Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size EnterprisesNayil Dinkçi, Vildan Akdeniz, Ayşe Sibel Akalın
Foods (Basel, Switzerland)|November 27, 2021
The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional YogurtNayil Dinkçi, Merve Aktaş, Vildan Akdeniz, et al.
Frontiers in Nutrition|July 23, 2025
Bioactive compounds in fermented foods: a systematic narrative reviewİbrahim Ender Künili, Vildan Akdeniz, Aslı Akpınar, et al.
Pageof 1