Sengul, Mustafa

Development and characterization of postbiotic-enriched biodegradable films with antifungal activity for tomato storage

Quality ımprovement of yogurt formulations using postbiotic powders obtained by <i>Lacticaseibacillus casei</i> ATCC 393

Antifungal Effect of <i>Lactiplantibacillus plantarum</i> Y48 Postbiotics Combined with Potassium Sorbate in Bread

Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK-6 for Bio-Decontamination in Ready-To-Eat Lettuce

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

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

A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking

Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (<i>Menthaspicata</i> L.)

The aroma profile of butter produced using different starter cultures

Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kasar cheese produced by probiotic <i>Lactobacillus acidophilus</i>

Determination of Elemental Contents and Microbiological and Chemical Properties of cokelek Cheeses Consumed in Turkey

Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kas,ar cheese

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

Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk

Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt

Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry

Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey

Evaluation of physicochemical, microbiological, texture and microstructure characteristics of set-style yoghurt supplemented with quince seed mucilage powder as a novel natural stabiliser