WoS
🏆 JCR Q2 · JIF 4,9
YÖKSİS Eşleşti
2026 Article 1. Yazar
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
FOOD SCIENCE OF ANIMAL RESOURCES
·
Cilt 46
·
ISSN 2636-0772
WoS
🏆 JCR Q2 · JIF 4,1
YÖKSİS Eşleşti
2025 Review 1. Yazar
From Raw to Fermented: Uncovering the Microbial Wealth of Dairy
FERMENTATION-BASEL
·
Cilt 11
WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2025 Article 2. Yazar
Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas
FOOD SCIENCE & NUTRITION
·
Cilt 13
·
ISSN 2048-7177
Dr. Öğr. Üyesi EBRU BAYRAK
· 2 yazar
WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2021 Article 1. Yazar
Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria
MLJEKARSTVO
·
Cilt 71, s. 112-123
·
ISSN 0026-704X
Doç. Dr. YUSUF BİÇER
· 2 yazar