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Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation

Authors : vildan akdeniz , ayşe sibel akalın
Volume : 62
Pages : 889-904
2020

Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts

Authors : vildan akdeniz , ayşe sibel akalın
Volume : 137
Pages : 105530
2023

Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

Authors : ayşe sibel akalın , cem karagözlü , gülfem Ünal
Volume : 227
Pages : 889-895
2007

Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage

Authors : ayşe sibel akalın , serap fenderya , necati akbulut
Volume : 39
Pages : 613-621
2004

Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents

Authors : nayil dinkçi , vildan akdeniz , ayşe sibel akalın
Volume : 12
Pages : 610
2023

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

Authors : gülfem Ünal , didem ekin akyıl , ayşe sibel akalın
Volume : 62
Pages : 230-241
2024

High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt

Authors : vildan akdeniz , gizem kaftan Öcal , güliz armağan , ayşe sibel akalın
Volume : 92
Pages : 103573
2024

Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt

Authors : gülfem Ünal , cem karagözlü , Özer kınık , ecem akan , ayşe sibel akalın
Pages : 153-161
2018

Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt

Authors : gülfem Ünal , cem karagözlü , Özer kınık , ecem akan , ayşe sibel akalın
Volume : 53
Pages : 343-349
2016