| Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits T Demirci, K Aktaş, D Sözeri, Hİ Öztürk, N Akın Journal of Functional Foods 36, 396-403, 2017 | 110 | 2017 |
| Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics Hİ Öztürk, S Aydın, D Sözeri, T Demirci, D Sert, N Akın LWT 90, 620-626, 2018 | 80 | 2018 |
| Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and … Hİ Öztürk, T Demirci, N Akın LWT 90, 339-345, 2018 | 73 | 2018 |
| Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening Hİ ÖZTÜRK, N Akin Food Science and Technology 38, 674-682, 2017 | 30 | 2017 |
| Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics ER Özkan, T Demirci, Hİ Öztürk, N Akın Journal of the Science of Food and Agriculture 101 (7), 2799-2808, 2021 | 27 | 2021 |
| Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts T Demirci, D Sert, K Aktaş, DS Atik, HİÖ Negiş, N Akın LWT 118, 108855, 2020 | 27 | 2020 |
| Chia seed mucilage versus guar gum: Effects on microstructural, textural, and antioxidative properties of set-type yoghurts DS Atik, T Demirci, Hİ Öztürk, S Demirci, D Sert, N Akın Brazilian Archives of Biology and technology 63, e20190702, 2020 | 18 | 2020 |
| Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese Hİ Öztürk, N Akın Journal of Dairy Science 104 (4), 3832-3852, 2021 | 14 | 2021 |
| Geleneksel yöntemle üretilen Tulum peynirlerinin bazı kalite özelliklerinin, biyoaktif peptid içeriklerinin ve fonksiyonel özelliklerinin belirlenmesi Hİ Öztürk Fen Bilimleri Enstitüsü, 2015 | 14 | 2015 |
| A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics T Demirci, N Akın, Hİ Öztürk, A Oğul LWT 154, 112860, 2022 | 11 | 2022 |
| Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses E Kazancıgil, T Demirci, Hİ Öztürk-Negiş, N Akın Annals of microbiology 69, 1275-1287, 2019 | 11 | 2019 |
| The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders Hİ Öztürk International Dairy Journal 129, 105347, 2022 | 9 | 2022 |
| Pulsed electric field pre-treatment for frying of zucchini and eggplant: Impacts on oil content and color S Buzrul, Hİ Öztürk, G Bilge, C Baltacıoğlu, E Karacabey, O Altunbaş Food and Bioprocess Technology 15 (5), 1188-1194, 2022 | 9 | 2022 |
| Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey Hİ Öztürk, ÇK Göktepe, N Akın LWT 149, 111642, 2021 | 8 | 2021 |
| Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics T Demirci, HİÖ Negiş, A Oraç, ÇK Göktepe, DS Atik, K Aktaş, S Demirci, ... Journal of Food Science and Technology, 1-10, 2019 | 8 | 2019 |
| Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening Hİ Öztürk, A Oraç, N Akın Food Research International 162, 112124, 2022 | 7 | 2022 |
| A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures M Uzay, Hİ Öztürk, S Buzrul, M Maskan Journal of Food Science and Technology 58 (7), 2479-2486, 2021 | 7 | 2021 |
| Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts DS Atik, Hİ Öztürk, N Akın, B Özer International Dairy Journal 138, 105557, 2023 | 6 | 2023 |
| Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S … ER Özkan, Hİ Öztürk, T Demirci, N Akın LWT 150, 112077, 2021 | 6 | 2021 |
| Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening S Demirci, Hİ Öztürk, DS Atik, C Koçak, T Demirci, N Akın European Food Research and Technology 247 (8), 2097-2108, 2021 | 6 | 2021 |
