Author/Creator: Kinik, Ozer - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Kinik, Ozer

1. 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
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2. Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese. (November 2014)

Authors:: Gursoy, Oguz; Gokce, Ramazan; Con, Ahmet Hilmi; Kinik, Ozer
Journal:: International journal of food sciences and nutrition
Issue:: Volume 65:Number 7(2014)
Page Start:: 816
Record Type:: Journal Article
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3. 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
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4. 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
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5. 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
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6. 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
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