Effects of added caper on some physicochemical properties of White Cheese by Oktay Yerlikaya, Cem Karagozlu

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Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation by Nural Karagözlü, Cem Karagözlü, Bülent Ergönül

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Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt by Gülfem Ünal, Cem Karagözlü, Özer Kınık, Ayşe Sibel Akalın, Ecem Akan

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Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts by Cem Karagözlü, Özer Kınık, A. Sibel Akalın, Harun Kesenkaş, Nayil Dinkçi

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Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow’s and Goat’s Milk by Aslı Akpınar, Harun Kesenkaş, Oktay Yerlikaya, Elif Özer, Necati Akbulut, Cem Karagözlü

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Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. by Dilsah Cogulu, Asli Topaloglu-Ak, Esber Caglar, Nuket Sandalli, Cem Karagozlu, Nazan Ersin, Oktay Yerlikaya

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