22 results on '"Yilmaz‐Ersan, Lutfiye"'
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2. Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae
3. Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
4. A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect
5. Interaction of probiotic activity, antioxidative capacity and gamma‐ amino butyric acid ( GABA ) in chestnut milk‐fortified yoghurt
6. Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology
7. Effect of Cordyceps militaris on formation of short-chain fatty acids as postbiotic metabolites
8. Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk
9. Effect of fortification with almond milk on quality characteristics of probiotic yoghurt
10. Short-chain fatty acids production by Bifidobacterium species in the presence of salep
11. Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
12. The Evaluation of the Textural and Sensorial Properties of Chocolate Dairy Dessert
13. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir
14. Comparison of antioxidant capacity of cow and ewe milk kefirs
15. The Shelf Life Characteristics of Plain and Fruit Flavored Kefir: Microbiological and Techno-Functional Properties
16. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)
17. Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization
18. The Use of Prebiotics of Plant Origin in Functional Milk Products
19. A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina
20. Major and Minor Element Concentrations in Fermented Shalgam Beverage
21. Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)
22. Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation
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