Terzioglu, Murat Emre

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

Comprehensive nutritional and biofunctional assessment of insect-enriched coconut (<i>Cocos nucifera</i> L.) milk kefir: from micronutrients to enzyme inhibition

Comparison of vegan kefirs enriched with date seed powder with kefirs produced from cow milk in terms of physicochemical properties, free amino acid profile, organic acid profile and phenolic compound profile

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

Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurt

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

Assessment of Anti-Obesity Potential and Techno-Functional Properties of <i>Bougainvillea spectabilis</i> Willd. Bracts