All Stories

  1. 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

  2. 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

  3. 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

  4. Strategies for Yogurt Manufacturing

    Article • November 2009, Taylor & Francis

    Professor Barbaros Ozer

  5. 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

  6. 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

  7. 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

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

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

    Professor Barbaros Ozer

  9. 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