Characterisation of probiotic properties of yeast strains isolated from kefir samples
Goktas, Hamza, Dikmen, Hilal, Demirbas, Fatmanur, Sagdic, Osman, Dertli, Enes
Published in International journal of dairy technology (01.11.2021)
Published in International journal of dairy technology (01.11.2021)
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Journal Article
Multilocus sequence typing of L. bulgaricus and S. thermophilus strains from Turkish traditional yoghurts and characterisation of their techno-functional roles
Dikmen, Hilal, Goktas, Hamza, Demirbas, Fatmanur, Kayacan, Selma, Ispirli, Humeyra, Arici, Muhammet, Turker, Mustafa, Sagdic, Osman, Dertli, Enes
Published in Food science and biotechnology (01.02.2024)
Published in Food science and biotechnology (01.02.2024)
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Journal Article
Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
Kayacan Çakmakoğlu, Selma, Vurmaz, Melike, Bezirci, Emine, Kaya, Yasemin, Dikmen, Hilal, Göktaş, Hamza, Demirbaş, Fatmanur, Encu, Betül, Acar Soykut, Esra, Alemdar, Filiz, Çakır, İbrahim, Durak, M. Zeki, Arıcı, Muhammet, Sağdıç, Osman, Türker, Mustafa, Dertli, Enes
Published in Preparative biochemistry & biotechnology (2023)
Published in Preparative biochemistry & biotechnology (2023)
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Journal Article
Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon
Kayacan, Selma, Karasu, Salih, Akman, Perihan Kübra, Goktas, Hamza, Doymaz, Ibrahim, Sagdic, Osman
Published in Food science & technology (01.01.2020)
Published in Food science & technology (01.01.2020)
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Journal Article
Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG
Goktas, Hamza, Dikmen, Hilal, Bekiroglu, Hatice, Cebi, Nur, Dertli, Enes, Sagdic, Osman
Published in Food science & technology (01.01.2022)
Published in Food science & technology (01.01.2022)
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Journal Article
Investigation effects of inulin degree of polymerization on compound chocolate quality
Goktas, Hamza, Konar, Nevzat, Sagdic, Osman, Toker, Omer Said
Published in Journal of food processing and preservation (01.11.2021)
Published in Journal of food processing and preservation (01.11.2021)
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Journal Article
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
Bekiroglu, Hatice, Goktas, Hamza, Karaibrahim, Dila, Bozkurt, Fatih, Sagdic, Osman
Published in International journal of gastronomy and food science (01.06.2022)
Published in International journal of gastronomy and food science (01.06.2022)
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Journal Article
Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract
Baycar, Abdullah, Konar, Nevzat, Poyrazoglu, Ender Sinan, Goktas, Hamza, Sagdic, Osman
Published in Journal of food processing and preservation (01.05.2021)
Published in Journal of food processing and preservation (01.05.2021)
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Journal Article
The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
BAYCAR, Abdullah, KONAR, Nevzat, GOKTAS, Hamza, SAGDIC, Osman, POLAT, Derya Genç
Published in Ciência e tecnologia de alimentos (01.01.2022)
Published in Ciência e tecnologia de alimentos (01.01.2022)
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Journal Article
Rapid tempering of sucrose-free milk chocolates by βV seeding: textural, rheological and melting properties
Konar, Nevzat, Oba, Sirin, Toker, Omer Said, Palabiyik, İbrahim, Goktas, Hamza, Artik, Nevzat, Sagdic, Osman
Published in European food research & technology (01.10.2017)
Published in European food research & technology (01.10.2017)
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Journal Article
The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
BAYCAR, Abdullah, KONAR, Nevzat, GOKTAS, Hamza, SAGDIC, Osman, POLAT, Derya Genç
Published in Ciência e tecnologia de alimentos (2022)
Published in Ciência e tecnologia de alimentos (2022)
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Journal Article
Rapid tempering of sucrose-free milk chocolates by β ^sub V^ seeding: textural, rheological and melting properties
Konar, Nevzat, Oba, Sirin, Toker, Omer Said, Palabiyik, İbrahim, Goktas, Hamza, Artik, Nevzat, Sagdic, Osman
Published in European food research & technology (01.10.2017)
Published in European food research & technology (01.10.2017)
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Journal Article
Rheological and melting properties of sucrose-free dark chocolate
Oba, Sirin, Toker, Omer Said, Palabiyik, İbrahim, Konar, Nevzat, Goktas, Hamza, Cukur, Yusuf, Artik, Nevzat, Sagdic, Osman
Published in International journal of food properties (29.12.2017)
Published in International journal of food properties (29.12.2017)
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Journal Article