WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2025 Article 2. Yazar
Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes
FOOD SCIENCE & NUTRITION
·
Cilt 13
·
ISSN 2048-7177
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE
· 3 yazar
WoS
🏆 JCR Q3 · JIF 1
YÖKSİS Eşleşti
2021 Article 1. Yazar
Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
·
Cilt 64
·
ISSN 1516-8913
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE
· 2 yazar
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2020 Article 1. Yazar
Influence of hot and cold break tomato powders on survival of probiotic <i>L</i>. <i>paracasei</i> subsp. <i>paracasei</i> F19, texture profile and antioxidative activity in set-type yoghurts
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 118
·
ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar
WoS
🏆 JCR Q3 · JIF 1
YÖKSİS Eşleşti
2020 Article 2. Yazar
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
·
Cilt 63
·
ISSN 1516-8913
Doç. Dr. TALHA DEMİRCİ
· 6 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
·
Cilt 56, s. 5474-5483
·
ISSN 0022-1155
WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2018 Article 4. Yazar
Fortification of set-type yoghurts with <i>Elaeagnus</i> <i>angustifolia</i> L<i>.</i> flours: Effects on physicochemical, textural, and microstructural characteristics
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 90, s. 620-626
·
ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar
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
·
Cilt 36, s. 396-403
·
ISSN 1756-4646
Doç. Dr. TALHA DEMİRCİ
· 5 yazar