WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2025 Article 2. Yazar
Evaluation of Psyllium (<i>Plantago ovata</i> L.) Husk Powder as a Stabilizer in Coconut Milk-Based Probiotic Yogurt Production
FOOD SCIENCE & NUTRITION
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Cilt 13
·
ISSN 2048-7177
Prof. Dr. HACER ÇOKLAR
· 3 yazar
WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2024 Article 3. Yazar
The effects of blueberry (<i>Vaccinium corymbosum</i> L.) and jujube fruit (<i>Ziziphus jujube</i>) on physicochemical, functional, and sensorial properties, and probiotic (<i>Lactobacillus acidophilus</i> DSM 20079) viability of probiotic ice cream
FOOD SCIENCE & NUTRITION
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Cilt 12, s. 2747-2759
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ISSN 2048-7177
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE
· 4 yazar
WoS
🏆 JCR Q2 · JIF 4,3
YÖKSİS Eşleşti
2024 Article 2. Yazar
Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion
JOURNAL OF CEREAL SCIENCE
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Cilt 117
·
ISSN 0733-5210
Prof. Dr. SULTAN ARSLAN TONTUL
· 3 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2022 Article 1. Yazar
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Cilt 59, s. 1460-1467
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ISSN 0022-1155
Prof. Dr. SULTAN ARSLAN TONTUL
· 4 yazar
WoS
🏆 JCR Q2 · JIF 3,4
YÖKSİS Eşleşti
2019 Article 1. Yazar
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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Cilt 56, s. 5474-5483
·
ISSN 0022-1155
WoS
🏆 JCR Q2 · JIF 3,9
YÖKSİS Eşleşti
2017 Article 1. Yazar
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
JOURNAL OF FUNCTIONAL FOODS
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Cilt 36, s. 396-403
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ISSN 1756-4646
Doç. Dr. TALHA DEMİRCİ
· 5 yazar