1. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill). Issue 5 (21st December 2016) Authors: Ozcan, Tulay; Yilmaz‐Ersan, Lutfiye; Akpinar‐Bayizit, Arzu; Delikanli, Berrak Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. (29th August 2018) Authors: Ozcan, Tulay; Sahin, Saliha; Akpinar‐Bayizit, Arzu; Yilmaz‐Ersan, Lutfiye Journal: International journal of dairy technology Issue: Volume 72:Number 1(2019) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models. (1st March 2022) Authors: Narli, Merve Begum; Ozcan, Tulay Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic. (31st March 2021) Authors: Karaman, Saliha; Ozcan, Tulay Journal: International journal of dairy technology Issue: Volume 74:Number 3(2021) Page Start: 505 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems. (9th October 2021) Authors: Ozcan, Tulay; Eroglu, Ezgi Journal: International journal of dairy technology Issue: Volume 75:Number 1(2022) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. (December 2020) Authors: Ozdemir, Tugce; Ozcan, Tulay Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 134(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. (October 2020) Authors: Ceylan, Oner; Ozcan, Tulay Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12. (10th May 2017) Authors: Kurtuldu, Okan; Ozcan, Tulay Journal: International journal of dairy technology Issue: Volume 71(2018)Supplement 1 Page Start: 157 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of Short‐Chain and Long‐Chain Inulin on the Quality of Probiotic Yogurt Containing Lactobacillus rhamnosus. Issue 6 (3rd September 2014) Authors: Canbulat, Zeynep; Ozcan, Tulay Journal: Journal of food processing and preservation Issue: Volume 39:Issue 6(2015:Dec.) Page Start: 1251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. (4th July 2014) Authors: Delikanli, Berrak; Ozcan, Tulay Journal: International journal of dairy technology Issue: Volume 67:Number 4(2014:Nov.) Page Start: 495 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗