EGE ÜNİVERSİTESİ

Ziraat Fakültesi Süt Teknolojisi Bölümü

Yayınlar

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

2018, Akan E., Kinik Ö., "Effect of Mineral Salt Replacement on Properties of Turkish White Cheese", MLJEKARSTVO, vol.68, pp.46-56.

2017, Akan E., Yerlikaya O., Kinik Ö., "Importance of salt in dairy products and sodium reduction strategies in food and dairy products", AGRO FOOD INDUSTRY HI-TECH, vol.28, pp.60-62.

2017, Kinik Ö., Kesenkaş H., Günç Ergönül P., Akan E., "The Effect of Using Some Pro and Prebiotics on the Aromatic Compounds and Textural and Sensorial Properties of SymbioticGoat Cheese", MLJEKARSTVO, vol.67, pp.71-85.

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.