All Stories

  1. Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

    Article • Journal of Culinary Science & Technology, March 2025, Taylor & Francis

    Professor Barbaros Ozer

  2. Recent updates of probiotic dairy-based beverages

    Article • Food & Function, January 2025, Royal Society of Chemistry

    Professor Barbaros Ozer

  3. OBSERVATION OF THE SUITABILITY OF SINGLE STRAINS OF STREPTOCOCCUS THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ISOLATED FROM LOCAL DAIRY SOURCES IN TURKEY AS YOGURT STARTER COMBINATIONS

    Article • Journal of Microbiology Biotechnology and Food Sciences, May 2023, Slovak University of Agriculture in Nitra

    Nuray Yazihan, Professor Barbaros Ozer

  4. Optimisation of stabiliser usage conditions in oat milk production using response surface methodology

    Article • Acta Alimentaria, March 2023, Akademiai Kiado

    Professor Barbaros Ozer

  5. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

    Article • International Dairy Journal, March 2023, Elsevier

    Professor Barbaros Ozer

  6. Recent Advances in High Pressure Processing of Milk and Milk Products - A review

    Article • Journal of Agricultural Sciences, January 2023, Ankara University Faculty of Agriculture

    Professor Barbaros Ozer

  7. Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk

    Article • International Dairy Journal, March 2022, Elsevier

    Professor Barbaros Ozer

  8. Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production

    Article • Food Technology and Biotechnology, February 2022, Food Technology and Biotechnology Journal

    Professor Barbaros Ozer

  9. Acute and short-term effects of Lactobacillus paracasei subsp. paracasei 431 and inulin intake on appetite control and dietary intake: A two-phases randomized, double blind, placebo-controlled study

    Article • Appetite, February 2022, Elsevier

    Professor Barbaros Ozer

  10. The inverse association between ANGPTL8 and PI3K-mTOR- PPARγ expressions in adipose tissue of high-fructose- fed rats: The modulatory effect of kefir

    Article • Istanbul Journal of Pharmacy, December 2021, Istanbul University

    Professor Barbaros Ozer

  11. Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts

    Article • Food Science and Engineering, May 2021, Universal Wiser Publisher Pte. Ltd

    Professor Barbaros Ozer, Nuray Yazihan

  12. In vitro digestion and absorption efficiency of homogenised milk lipids

    Article • International Journal of Dairy Technology, August 2020, Wiley

    Nuray Yazihan, Professor Barbaros Ozer

  13. Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis

    Article • LWT, May 2020, Elsevier

    Professor Barbaros Ozer

  14. Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production

    Article • Journal of Agricultural Sciences, December 2019, Ankara University Faculty of Agriculture

    Professor Barbaros Ozer

  15. Probiotic dairy-based beverages: A review

    Article • Journal of Functional Foods, February 2019, Elsevier

    Professor Barbaros Ozer

  16. Identification and characterisation of lactic acid bacteria isolated from traditional Urfa cheese

    Article • International Journal of Dairy Technology, September 2015, Wiley

    Hüseyin Avni Kırmacı, Professor Barbaros Ozer

  17. Production of a whey-based functional beverage supplemented with soy isoflavones and phytosterols

    Article • International Journal of Dairy Technology, May 2015, Wiley

    Professor Barbaros Ozer

  18. Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

    Article • International Journal of Food Properties, March 2015, Taylor & Francis

    Professor Barbaros Ozer

  19. Recent Advances in Dairy Packaging

    Article • Food Reviews International, February 2015, Taylor & Francis

    Professor Barbaros Ozer

  20. Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

    Article • Dairy Science and Technology, September 2014, Springer Science + Business Media

    Professor Barbaros Ozer

  21. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

    Article • Journal of Dairy Research, July 2014, Cambridge University Press

    Professor Ali A Hayaloglu, Professor Barbaros Ozer

  22. Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems

    Article • Small Ruminant Research, June 2014, Elsevier

    Professor Barbaros Ozer

  23. Simultaneous use of transglutaminase and rennet in white-brined cheese production

    Article • International Dairy Journal, December 2013, Elsevier

    Professor Barbaros Ozer

  24. Effects of different fermentation parameters on quality characteristics of kefir

    Article • Journal of Dairy Science, February 2013, American Dairy Science Association

    Professor Barbaros Ozer

  25. Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature

    Article • International Dairy Journal, May 2012, Elsevier

    Professor Barbaros Ozer

  26. Popular ovine and caprine fermented milks

    Article • Small Ruminant Research, November 2011, Elsevier

    Professor Barbaros Ozer

  27. The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content

    Article • International Journal of Dairy Technology, April 2011, Wiley

    Professor Barbaros Ozer

  28. Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains

    Article • International Journal of Dairy Technology, March 2011, Wiley

    Professor Ali A Hayaloglu, Professor Barbaros Ozer

  29. Functional milks and dairy beverages

    Article • International Journal of Dairy Technology, January 2010, Wiley

    Professor Barbaros Ozer

  30. Strategies for Yogurt Manufacturing

    Article • November 2009, Taylor & Francis

    Professor Barbaros Ozer

  31. Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

    Article • International Dairy Journal, January 2009, Elsevier

    Professor Barbaros Ozer

  32. Nondestructive monitoring of renetted whole milk during cheese manufacturing

    Article • Food Research International, August 2008, Elsevier

    Professor Barbaros Ozer

  33. Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening

    Article • International Journal of Dairy Technology, July 2008, Wiley

    Professor Barbaros Ozer

  34. Microflora and Pathogen Bacteria (Salmonella, Klebsiella, Yersinia, Pseudomonas, Aeromonas, Escherichia coli, Staphylococcus aureus) In Urfa Cheese (A Traditional White-Brined Turkish Cheese)

    Article • Pakistan Journal of Nutrition, May 2008, Science Alert

    Professor Barbaros Ozer

  35. Cheeses of Turkey: 2. Varieties ripened under brine

    Article • Dairy Science and Technology, March 2008, Springer Science + Business Media

    Professor Ali A Hayaloglu, Professor Barbaros Ozer

  36. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

    Article • Food Control, March 2008, Elsevier

    Professor Barbaros Ozer

  37. Incorporation of microbial transglutaminase into non-fat yogurt production

    Article • International Dairy Journal, March 2007, Elsevier

    Professor Barbaros Ozer

  38. Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt

    Article • Food Science and Technology International, February 2005, SAGE Publications

    Professor Barbaros Ozer

  39. The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese

    Article • International Journal of Food Science & Technology, August 2004, Wiley

    Professor Barbaros Ozer

  40. Survival ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-02 in white-brined cheese

    Article • International Journal of Food Sciences and Nutrition, February 2004, Taylor & Francis

    Professor Barbaros Ozer

  41. Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)

    Article • International Journal of Dairy Technology, August 2003, Wiley

    Professor Barbaros Ozer

  42. Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt

    Article • Journal of Dairy Research, May 2003, Cambridge University Press

    Professor Barbaros Ozer

  43. Effect of addition of amino acids, treatment with β‐galactosidase and use of heat‐shocked cultures on the acetaldehyde level in yoghurt

    Article • International Journal of Dairy Technology, October 2002, Wiley

    Professor Barbaros Ozer

  44. Some properties of urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks

    Article • International Journal of Dairy Technology, May 2002, Wiley

    Professor Barbaros Ozer

  45. Effect of hydrogen peroxide treatment on the quality of raw cream

    Article • International Journal of Dairy Technology, August 2000, Wiley

    Professor Barbaros Ozer

  46. Effect of protein concentration on the properties and structure of concentrated yogurts

    Article • International Journal of Dairy Technology, November 1999, Wiley

    Professor Barbaros Ozer

  47. The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques

    Article • LWT, November 1999, Elsevier

    Professor Barbaros Ozer

  48. Rheology and Microstructure of Labneh (Concentrated Yogurt)

    Article • Journal of Dairy Science, April 1999, American Dairy Science Association

    Professor Barbaros Ozer

  49. Gelation Properties of Milk Concentrated by Different Techniques

    Article • International Dairy Journal, September 1998, Elsevier

    Professor Barbaros Ozer

  50. RHEOLOGICAL PROPERTIES OF CONCENTRATED YOGHURT (LABNEH)

    Article • Journal of Texture Studies, March 1998, Wiley

    Professor Barbaros Ozer

  51. Comparison of techniques for measuring the rheological properties of labneh (concentrated yogurt)

    Article • International Journal of Dairy Technology, November 1997, Wiley

    Professor Barbaros Ozer