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

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Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants by ECEM AKAN, OKTAY YERLIKAYA, OZGE YILDIZ BAYRAM, OZER KINIK

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Changes in benzoic acid content of goat milk kefir produced using different kefir cultures by Gizem Şendoğan, Ecem Akan, Oktay Yerlikaya, Şaban Meriç, Özer Kınık

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The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese by Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik

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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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