Bakirci, Ihsan

Goat kefir as a delivery system for algae bioactive compounds: nutraceutical properties and potential peptidomic characterization by Q-TOF LC/MS

The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt

Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat-cow milk combinations

Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with <i>Spirulina platensis</i>, an Eco-friendly and Alternative Protein Source

Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with <i>Lactobacillus acidophilus</i> LA-5, <i>Bifidobacterium animalis</i> subsp.<i> lactis</i> BB-12, and Classical Yogurt Culture

Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts

Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana

Comparison of buffalo's, sheep's and goat's yoghurts in terms of their antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, volatile compound content and 5-hydroxymethylfurfural (HMF) content

The effects of adding <i>Hibiscus sabdariffa</i> L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt