Aktas, Haktan

Dissecting Probiotic Diversity in a Fermented Cheese: A Multivariate Approach to Strain Characterisation and Safety

An investigation on probiotic properties, technological characteristics and safety evaluation of yoghurt bacteria

Comparative quality assessment of plant-based kefir as a vegan alternative to traditional kefir

Comparison of different animal milks on microbiological, physicochemical, sensory properties, and volatile component profile of Kefir

Characterisation of Enterocins Produced by Antilisterial <i>Enterococcus faecium</i> BH04, BH12, BH84, and BH99 and In Vitro/In Situ Inhibition of <i>Listeria monocytogenes</i>

Multidimensional evaluation of techno-functional properties of yoghurt bacteria

Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (<i>Lavandula angustifolia</i>) essential oil

Effect of probiotic<i> Lactiplantibacillus</i><i> plantarum</i> strains on some properties of grapefruit juice and naringin

Monitoring probiotic properties and safety evaluation of antilisterial Enterococcus faecium strains with cholesterol-lowering potential from raw Cow 's milk

Comparison of some characteristics of homemade, local and national brands yoghurts

Probiotic and technological properties of isolates from homemade and industrial yoghurts