1. A traditional cheese from Greece to Turkey: Armola. (10th June 2019) Authors: Yoldaş, Melisa; Kınık, Özer; Akan, Ecem; Yerlikaya, Oktay Journal: International journal of dairy technology Issue: Volume 72:Number 4(2019) Page Start: 601 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties. (June 2021) Authors: Yerlikaya, Oktay; Gucer, Leyla; Akan, Ecem; Meric, Saban; Aydin, Emel; Kinik, Ozer Journal: Food bioscience Issue: Volume 41(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products. (March 2023) Authors: Akan, Ecem; Karakaya, Sibel; Eda Eker Özkacar, Merve; Kinik, Özer Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols. (October 2021) Authors: Savas, Busra Sena; Akan, Ecem Journal: Food bioscience Issue: Volume 43(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants. Issue 11 (6th September 2022) Authors: Akpinar, Asli; Yerlikaya, Oktay; Akan, Ecem; Karagozlu, Cem; Kinik, Ozer; Uysal, Harun Rasit Journal: Journal of food processing and preservation Issue: Volume 46:Issue 11(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese. (31st March 2021) Authors: Akan, Ecem; Yerlikaya, Oktay; Akpinar, Asli; Karagozlu, Cem; Kinik, Ozer; Uysal, Harun Rasit Journal: International journal of dairy technology Issue: Volume 74:Number 3(2021) Page Start: 554 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages. (August 2021) Authors: Ozcelik, Ferhat; Akan, Ecem; Kinik, Ozer Journal: Food bioscience Issue: Volume 42(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Use of kombucha culture in the production of fermented dairy beverages. (February 2021) Authors: Sarkaya, Pınar; Akan, Ecem; Kinik, Ozer Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗