Professor Barbaros Ozer
Current affiliation: Ankara university
Subject: Food Science & Technology
Primary location: Turkey
Production of a whey-based functional beverage supplemented with soy isoflavones and phytosterols
Published in:International Journal of Dairy Technology
Publication date:2015-05-04
Strategies for Yogurt Manufacturing
Published in:Development and Manufacture of Yogurt and Other Functional Dairy Products
Publication date:2009-11-24
Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)
Published in:International Journal of Dairy Technology
Publication date:2003-08-01
Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems
Published in:Small Ruminant Research
Publication date:2014-06-01
The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese
Published in:International Journal of Food Science & Technology
Publication date:2004-08-01
Microflora and Pathogen Bacteria (Salmonella, Klebsiella, Yersinia, Pseudomonas, Aeromonas, Escherichia coli, Staphylococcus aureus) In Urfa Cheese...
Published in:Pakistan Journal of Nutrition
Publication date:2008-05-01
Some properties of urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks
Published in:International Journal of Dairy Technology
Publication date:2002-05-01
Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk
Published in:International Journal of Food Properties
Publication date:2015-03-10
Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk
Published in:Food Control
Publication date:2008-03-01