Prof. Dr. HAMDİ BARBAROS ÖZER

Yayın Ağı

Makaleler 63

1. A review of various protein separation techniques and valorization of cheese whey and buttermilk

Sukmana H., Rizwana I., Dobozi R., Al-Tayawi A. N., Szabó B. P., ÖZER H. B., et al.

European Food Research and Technology , cilt.251, sa.12, ss.4263-4279, 2025 (SCI-Expanded, Scopus)

2. Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties

Eghbalian S., BULAT T., ÖZER H. B., TOPCU A.

Innovative Food Science and Emerging Technologies , cilt.105, 2025 (SCI-Expanded)

3. Recent updates of probiotic dairy-based beverages

TAŞKOPARAN Ş., ALTINAY C., ÖZER H. B.

FOOD & FUNCTION , 2025 (SCI-Expanded)

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

Kılınç G. E., KESER A., ÖZER H. B.

Journal of Culinary Science and Technology , 2025 (ESCI)

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

Sözeri Atik D., Öztürk H. İ., Akın N., ÖZER H. B.

International Dairy Journal , cilt.138, 2023 (SCI-Expanded, Scopus)

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

AKAL DEMİRDÖĞEN H. C., EMİNOĞLU G., ÖZER H. B.

ACTA ALIMENTARIA , sa.1, ss.143-154, 2023 (SCI-Expanded, Scopus)

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

Agriopoulou S., Severoğlu M., Varzakas T., ÖZER H. B.

Tarim Bilimleri Dergisi , cilt.29, sa.1, ss.1-12, 2023 (SCI-Expanded)

8. 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

Uzunsoy I., Ozturkoglu Budak Ş., Sanlı T., Taban B., Aytac A., Yazıhan N., et al.

Journal of Microbiology, Biotechnology and Food Sciences , cilt.13, sa.1, 2023 (ESCI, Scopus)

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

Akal C., Kocak C., Kanca N., Ozer B.

FOOD TECHNOLOGY AND BIOTECHNOLOGY , cilt.60, sa.2, ss.253-265, 2022 (SCI-Expanded, Scopus)

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

Kılıç Akyılmaz M., Ozer B., Bulat T., Topcu A.

INTERNATIONAL DAIRY JOURNAL , cilt.126, 2022 (SCI-Expanded, Scopus)

11. 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

NabizadehAsl L., ŞENDUR S. N., ÖZER H. B., LAY İ., Erbas T., BÜYÜKTUNCER DEMİREL Z.

APPETITE , cilt.169, 2022 (SCI-Expanded, Scopus)

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

AKAR F., GÜNEY C., ÖZER H. B., PEKTAŞ M. B., KOCA H. B., KOCABAŞ A., et al.

Istanbul Journal of Pharmacy , cilt.51, sa.3, ss.299-306, 2021 (ESCI, TRDizin)

13. Assessment of growth and technological performances of yogurt bacteria ısolated from local Turkish yogurts

UZUNSOY İ., BUDAK Ş., ŞANLI T., TABAN B., AYTAÇ S. A., YAZIHAN N., et al.

Food Science and Engineering , cilt.2, sa.2, ss.52-64, 2021 (Hakemli Dergi)

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

Agiral S., BUDAK Ş., İLBASMIŞ TAMER S., Ozer B., YAZIHAN N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.74, sa.1, ss.52-62, 2021 (SCI-Expanded, Scopus)

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

TOPCU A., BULAT T., Ozer B.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.125, 2020 (SCI-Expanded, Scopus)

16. Probiotic dairy-based beverages: A review

KANCA N., Akal C., Ozer B.

JOURNAL OF FUNCTIONAL FOODS , cilt.53, ss.62-75, 2019 (SCI-Expanded, Scopus)

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

Colaklar M., TABAN B., AYTAÇ S. A., Ozer B., Gursoy A., AKÇELİK N.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI , cilt.25, sa.4, ss.401-408, 2019 (SCI-Expanded, Scopus, TRDizin)

18. TECHNOLOGY OF DAIRY-BASED BEVERAGES

AKAL DEMİRDÖĞEN H. C., KANCA N., Ozer B.

MILK-BASED BEVERAGES, VOL 9: THE SCIENCE OF BEVERAGES , cilt.9, ss.331-372, 2019 (SCI-Expanded)

19. The effects of autochthonous probiotic strains of Lactobacillus brevis and Pediococcus pentosaceus on Staphylococcus aureus during production and ripening of white-pickled cheeses

Yucebay M., Karsli G. S., TABAN B., Aytac S. A., ÖZER H. B., Gursoy A., et al.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , cilt.70, sa.1, ss.4-9, 2019 (SCI-Expanded)

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

Kirmaci H. A., Ozer B. H., AKÇELİK M., AKÇELİK N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.69, sa.2, ss.301-307, 2016 (SCI-Expanded, Scopus)

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

Seyhan E., YAMAN H., Ozer B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.69, sa.1, ss.114-121, 2016 (SCI-Expanded, Scopus)

22. Kuru Kaymağın Tekstürel Yapısı

ATAMER M., ŞENEL E., HAYALOĞLU A. A., ÖZER H. B.

Academic Food Journal , cilt.14, sa.2, ss.189-195, 2016 (Hakemli Dergi)

23. Recent Advances in Dairy Packaging

Karaman A. D., Ozer B., Pascall M. A., Alvarez V.

FOOD REVIEWS INTERNATIONAL , cilt.31, sa.4, ss.295-318, 2015 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

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

Kirmaci H. A., HAYALOĞLU A. A., Ozer H. B., Atasoy A. F., LEVENT O.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.18, sa.9, ss.1915-1929, 2015 (SCI-Expanded, Scopus)

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

ŞAHİNGİL D., HAYALOĞLU A. A., Kirmaci H. A., Ozer B., ŞİMŞEK O.

JOURNAL OF DAIRY RESEARCH , cilt.81, sa.4, ss.394-402, 2014 (SCI-Expanded, Scopus)

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

ŞAHİNGİL D., HAYALOĞLU A. A., ŞİMŞEK O., Ozer B.

DAIRY SCIENCE & TECHNOLOGY , cilt.94, sa.6, ss.603-623, 2014 (SCI-Expanded, Scopus)

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

Kirmaci H. A., HAYALOĞLU A. A., Ozer H. B., Atasoy A. F., Turkoglu H.

SMALL RUMINANT RESEARCH , cilt.119, sa.1-3, ss.120-129, 2014 (SCI-Expanded, Scopus)

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

Ozer B., HAYALOĞLU A. A., Yaman H., Gursoy A., Sener L.

INTERNATIONAL DAIRY JOURNAL , cilt.33, sa.2, ss.129-134, 2013 (SCI-Expanded, Scopus)

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

Kök-Taş T., SEYDİM A. C., Özer B., Guzel-Seydim Z. B.

JOURNAL OF DAIRY SCIENCE , cilt.96, sa.2, ss.780-789, 2013 (SCI-Expanded, Scopus)

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

Ozer B., Guyot C., Kulozik U.

INTERNATIONAL DAIRY JOURNAL , cilt.24, sa.1, ss.1-7, 2012 (SCI-Expanded, Scopus)

31. Popular ovine and caprine fermented milks

Tamime A. Y., Wszolek M., Bozanic R., Ozer B.

SMALL RUMINANT RESEARCH , cilt.101, sa.1-3, ss.2-16, 2011 (SCI-Expanded, Scopus)

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

Ozer B., Kirmaci H. A., HAYALOĞLU A. A., AKÇELİK M., Akkoc N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.64, sa.4, ss.494-501, 2011 (SCI-Expanded, Scopus)

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

Kirmaci H. A., HAYALOĞLU A. A., Ozer B., AKÇELİK M., Akkoc N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.64, sa.3, ss.394-401, 2011 (SCI-Expanded, Scopus)

34. Functional milks and dairy beverages

Ozer B. H., Kirmaci H. A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.63, sa.1, ss.1-15, 2010 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

35. Development of Proteolysis in White-Brined Cheese: Role of Microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 Used as Adjunct Culture

Özer H. B., Kırmacı H. A.

Milchwissenschaft-Milk Science International , cilt.64, ss.294-299, 2009 (SCI-Expanded)

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

Ozer B., Kirmaci H. A., Senel E., Atamer M., HAYALOĞLU A. A.

INTERNATIONAL DAIRY JOURNAL , cilt.19, sa.1, ss.22-29, 2009 (SCI-Expanded, Scopus)

37. Development of proteolysis in white-brined cheese: role of microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 used as adjunct cultures

Ozer B., Kirmaci H. A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.64, sa.3, ss.295-299, 2009 (SCI-Expanded, Scopus)

38. Effect of microencapsulation on viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 during Kasar cheese ripening

Ozer B., Uzun Y. S., Kirmaci H. A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.61, sa.3, ss.237-244, 2008 (SCI-Expanded, Scopus)

39. Nondestructive monitoring of renetted whole milk during cheese manufacturing

Koc A. B., Ozer B.

FOOD RESEARCH INTERNATIONAL , cilt.41, sa.7, ss.745-750, 2008 (SCI-Expanded, Scopus)

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

Atasoy A. F., Yetismeyen A., Tuerkoglu H., Oezer B.

FOOD CONTROL , cilt.19, sa.3, ss.278-285, 2008 (SCI-Expanded, Scopus)

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

HAYALOĞLU A. A., Ozer B. H., Fox P. F.

DAIRY SCIENCE & TECHNOLOGY , cilt.88, sa.2, ss.225-244, 2008 (SCI-Expanded)

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

Ozer B., Kirmaci H. A., Oztekin S., HAYALOĞLU A. A., Atamer M.

INTERNATIONAL DAIRY JOURNAL , cilt.17, sa.3, ss.199-207, 2007 (SCI-Expanded, Scopus)

43. Effect of inulin and lactulose on survival of Lactobacillus acidopilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt

Özer D., Akın M. S., Özer H. B.

Food Science And Technology International , cilt.11, ss.19-24, 2005 (SCI-Expanded)

44. Effect of inulin and lactulose on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in Acidophilus-Bifidus yoghurt

Ozer D., Akin S., Ozer B.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , cilt.11, sa.1, ss.19-24, 2005 (SCI-Expanded, Scopus)

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

Ozer H. B., Uraz G., Beyzi-Yilmaz E., Atasoy A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.39, sa.7, ss.727-735, 2004 (SCI-Expanded, Scopus)

46. Destructive effects of classical viscometers on the microstructure of yoghurt gel

Özer H. B.

Turkish Journal Of Agriculture And Forestry , cilt.28, ss.19-23, 2004 (SCI-Expanded)

47. Development of proteolysis in ultrafiltered Turkish white-brined cheese (Urfa type): Effect of brine concentration

Özer H. B., Atasoy A. F., Yetişemeyen A., Deveci O.

Milchwissenschaft-Milk Science International , cilt.59, ss.146-149, 2004 (SCI-Expanded)

48. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese

YILMAZTEKİN M., Ozer B., Atasoy F.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , cilt.55, sa.1, ss.53-60, 2004 (SCI-Expanded, Scopus)

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

Ozer B., Robinson R., Grandison A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.56, sa.3, ss.171-176, 2003 (SCI-Expanded, Scopus)

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

Ozer B., Grandison A., Robinson R., Atamer M.

JOURNAL OF DAIRY RESEARCH , cilt.70, sa.2, ss.227-232, 2003 (SCI-Expanded, Scopus)

51. Effect of addition of amino acids, treatment with beta-galactosidase and use of heat-shocked cultures on the acetaldehyde level in yoghurt

Ozer B., Atasoy F.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.55, sa.4, ss.166-170, 2002 (SCI-Expanded, Scopus)

52. Effects of elevation of total solids by ultrafiltration and reverse osmosis on thiol groups in milk

Özer H. B., Robinson R., Grandison A.

Milchwissenschaft-Milk Science International , cilt.57, ss.609-611, 2002 (SCI-Expanded)

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

Ozer B., Atasoy F., Akin S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.55, sa.2, ss.94-99, 2002 (SCI-Expanded, Scopus)

54. Effect of elevation of total solids by ultra-filtration and reverse osmosis on thiol groups in milk

Ozer B., Robinson R., Grandison A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.57, sa.11-12, ss.609-611, 2002 (SCI-Expanded, Scopus)

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

Ozer B., Kirim B., Atamer M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.53, sa.3, ss.83-86, 2000 (SCI-Expanded, Scopus)

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

Ozer B., Stenning R., Grandison A., Robinson R.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.52, sa.4, ss.135-138, 1999 (SCI-Expanded)

57. Rheology and microstructure of labneh (concentrated yogurt)

Ozer B., Stenning R., Grandison A., Robinson R.

JOURNAL OF DAIRY SCIENCE , cilt.82, sa.4, ss.682-689, 1999 (SCI-Expanded, Scopus)

58. The behaviour of starter cultures in concentrated yoghurt (Labneh) produced by different techniques

Ozer B., Robinson R.

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE , cilt.32, sa.7, ss.391-395, 1999 (SCI-Expanded, Scopus)

59. Some properties of yoghurts produced from milk preserved by hydrogen peroxide

Ozer B., Atamer M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL , cilt.54, sa.11, ss.628-631, 1999 (SCI-Expanded, Scopus)

60. The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt

Özer H. B.

Milchwissenschaft-Milk Science International , cilt.53, sa.9, ss.510-513, 1998 (SCI-Expanded)

61. Rheological properties of concentrated yoghurt (labneh)

Ozer B., Bell A., Grandison A., Robinson R.

JOURNAL OF TEXTURE STUDIES , cilt.29, sa.1, ss.67-79, 1998 (SCI-Expanded, Scopus)

62. Gelation properties of milk concentrated by different techniques

Ozer B., Robinson R., Grandison A., Bell A.

INTERNATIONAL DAIRY JOURNAL , cilt.8, sa.9, ss.793-799, 1998 (SCI-Expanded, Scopus)

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

Ozer B., Robinson R., Grandison A., Bell A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.50, sa.4, ss.129-133, 1997 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 29

1. Atımlı elektrik alanı ve ultrasonikasyon uygulamalarının yayıkaltı mikrobiyolojisi ve protein konformasyonu üzerine etkileri

EMİNOĞLU G., DJAOUTİ S., AKAL DEMİRDÖĞEN H. C., AKDEMİR EVRENDİLEK G., ÖZER H. B.

3. Ulusal Sütçülük Kongresi, Ankara, Türkiye, 5 - 06 Ekim 2023, (Özet Bildiri)

2. Gıda Güvenliği Sorunları ve Çözüm Önerileri

ÖZER H. B., Saner S., YAZIHAN N., YILDIRIM M.

Türkiye Ziraat Mühendisliği Dokuzuncu Teknik Kongresi, Türkiye, 13 - 17 Ocak 2020, (Özet Bildiri)

3. Isıl Işlemin Sütlerde Protein Yapısı Üzerine Etkilerinin Vibrasyonel Olarak İncelenmesi

KELGÖKMEN D., BULAT T., YAZĞAN N. N., TOPCU A., BOYACI İ. H., ÖZER H. B., et al.

2. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Nisan 2019, (Özet Bildiri)

4. Yayıkaltı ve Peyniraltı Suyu Esaslı Beslenme İçeceği Baz Formülasyon Geliştirilmesi

Gökkaya E., AKAL DEMİRDÖĞEN H. C., YAZIHAN N., ÖZER H. B.

2. Ulusal Sütçülük Kongresi, İzmir, Türkiye, 25 Nisan 2019, (Özet Bildiri)

5. Homojenizasyon ve ısıl işlem uygulamalarının süt yağının sindirim ve emilim düzeyleri üzerine etkileri

Ağıral Ş., BUDAK Ş., İLBASMIŞ TAMER S., ÖZER H. B., YAZIHAN N.

2. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Nisan 2019, (Tam Metin Bildiri)

6. Divle Obruk Peynirinin endüstriyel koşullarda üretiminin standardizasyonu

BUDAK Ş., AKAL H. C., TÜRKMEN N., ÖZER H. B.

2. Ulusal Sütçülük Kongresi, İzmir, Türkiye, 25 - 26 Nisan 2019, (Özet Bildiri)

7. Homojenizasyon ve Isıl İşlem Uygulamalarının Süt Yağının Sindirim ve Emilim Düzeyleri Üzerine Etkileri

AĞIRAL Ş., BUDAK Ş., YAZIHAN N., ÖZER H. B.

2. Ulusal Sütçülük Kongresi, Türkiye, 24 - 26 Nisan 2019, (Özet Bildiri)

8. Peynir: tarihçesi

ÖZER H. B.

10. Gıda Mühendisliği Kngresi, Türkiye, 9 - 11 Kasım 2017, (Özet Bildiri)

9. Immune regulatory potential of lactobcillus delbruckii subsp. Bulgariscus

ÖZER H. B., YAZIHAN N.

5th World Congress on Targeting Microbiota, Almanya, 26 - 28 Ekim 2017, cilt.4, ss.106, (Özet Bildiri)

10. Peyniraltı suyu ve transglutaminaz enzimi kullanımının ayranın reolojik özellikleri üzerine etkisi

AKAL H. C., KOÇAK C., TÜRKMEN N., ÖZER H. B.

1. Ulusal Sütçülük Kongresi, Türkiye, 25 - 26 Mayıs 2017, (Özet Bildiri)

11. Modification of cheese structure by transglutaminase with specific reference to cheese rheology and yield

ÖZER H. B.

SELECTBIO Food and Beverage Analysis, 19 - 20 Ağustos 2016, (Özet Bildiri)

12. Comparison of effects of mammalian transglutaminase and microbial transglutaminase on colon epithelial and fibroblast cells

YAZIHAN N., ÖZER H. B.

1st International Multidisciplinary Conference on Nutraceuticals and Functional Foods, 7 - 09 Temmuz 2016

13. Determination of ACE I inhibitory peptide activities of some Enterococcus spp strains in milk

Seyhan F., Seyhan E., YAMAN H., ÖZER H. B.

International Congress on Nutraceuticals and Functional Foods, 7 - 09 Temmuz 2016, (Özet Bildiri)

14. Novel whey based functional beverages supplemented with soy isoflavones and phytosterols resuls of physical and sensory evaluations

ÖZER H. B.

International Congress on Nutraceuticals and Functional Foods, 7 - 09 Temmuz 2016, (Özet Bildiri)

15. Effect of electric current on the efficiacy of aroma compounds on home style oven filters

Burak B., AKDEMİR EVRENDİLEK G., ŞENEL E., ÖZER H. B., Bengi A.

1st WC-EP World Congress on Electroporation and Pulsed Electrric Fields in Biology, Medicine and Food&Environmental Technologies, 6 - 08 Eylül 2015

16. Toprak ve Gıda Güvenliği

ÖZER H. B.

2015 Uluslararası Toprak Yılı. “Toprak Yılı: Akademik Çerçeve” Konferansı, Türkiye, 12 Haziran 2015