WoS
🏆 JCR Q2 · JIF 5
YÖKSİS Eşleşti
2025 Article 3. Yazar
Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel <i>Streptococcus thermophilus</i> Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures
FOOD SCIENCE & NUTRITION
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Cilt 13
·
ISSN 2048-7177
Doç. Dr. TALHA DEMİRCİ
· 5 yazar
WoS
🏆 JCR Q4 · JIF 1,3
YÖKSİS Eşleşti
2025 Article 1. Yazar
Can consumption of traditional fermented foods protect against Hashimoto's thyroiditis?
NUTRICION HOSPITALARIA
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Cilt 42, s. 428-436
·
ISSN 0212-1611
WoS
🏆 JCR Q4 · JIF 1
YÖKSİS Eşleşti
2023 Article 7. Yazar
OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
·
Cilt 13
·
ISSN 1338-5178
Prof. Dr. AHMET LEVENT BAŞ
· 8 yazar
WoS
2014 Article 4. Yazar
Evaluation of Fatty Acid Compositions of Yogurts in Turkey
ASIAN JOURNAL OF CHEMISTRY
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Cilt 26, s. 4871-4874
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ISSN 0970-7077
Prof. Dr. GÖKHAN ZENGİN
· 5 yazar
WoS
🏆 JCR Q2 · JIF 3,3
YÖKSİS Eşleşti
2007 Article 1. Yazar
Production of yogurt ice cream at different acidity
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Cilt 42, s. 948-952
·
ISSN 0950-5423
WoS
2006 Article 3. Yazar
Occurrence of aflatoxin M<sub>1</sub> in yogurt samples from Afyonkarahisar, Turkey
BULLETIN OF THE VETERINARY INSTITUTE IN PULAWY
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Cilt 50, s. 517-519
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ISSN 0042-4870
Prof. Dr. HALİS UĞUZ
· 4 yazar