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Ihsan Bakirci
Ihsan Bakirci
Atatürk Üniversitesinde Gıda Profesörü
Verified email at atauni.edu.tr
Title
Cited by
Cited by
Year
A study on the occurrence of aflatoxin M1 in milk and milk products produced in Van province of Turkey
I Bakirci
Food control 12 (1), 47-51, 2001
3762001
Physicochemical and organoleptic properties of yogurt with cornelian cherry paste
S Celik, I Bakırcı, IG Şat
International Journal of Food Properties 9 (3), 401-408, 2006
1572006
Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)
Ş Çelik, İ Bakırcı
International Journal of Dairy Technology 56 (1), 26-29, 2003
1362003
An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage
I Bakirci, A Kavaz
International Journal of Dairy Technology 61 (3), 270-276, 2008
1062008
Effect of different stablizers on quality characteristics of the set-type yogurt
E Macit, I Bakirci
African Journal of Biotechnology 16 (46), 2142-2151, 2017
372017
The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt
A Arslaner, MA Salik, I Bakirci
Journal of Food Science and Technology 58 (1), 223-233, 2021
362021
Kuşburnunun besin değeri ve kullanım alanları
N Akyüz, H Coşkun, İ Bakırcı
Kuşburnu Sempozyumu (5-6 Eylül- GÜMÜŞHANE), 271-279, 1996
311996
Erzurum piyasasında satışa sunulan yoğurtların fiziksel, kimyasal, mikrobiyolojik ve duyusal özelliklerinin incelenmesi
İ Bakırcı, GŞ Tohma, AK Yüksel
Akademik Gıda 13 (2), 127-134, 2015
302015
The effects of commercial starter culture and storage temperature on the oxidative stability and diacetyl production in butter
I Bakirci, S Çelik, C Özdemir
International Journal of Dairy Technology 55 (4), 177-181, 2002
302002
Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts
A Kavaz, I Bakirci
International Journal of Dairy Technology 67 (4), 577-583, 2014
242014
Comparison of quality characteristics of Çökelek and Lor cheeses
A Kavaz, A Arslaner, I Bakirci
African Journal of Biotechnology 11 (26), 6871-6877, 2012
242012
Van piyasasında satışa sunulan balların bazı fiziksel ve kimyasal özellikleri ve bunların ilgili standarda uygunluğu üzerinde bir araştırma
N Akyüz, İ BAKIRCI, Y TUNÇTÜRK
Gıda 20 (5), 1995
241995
An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
AK Yüksel, İ Bakırcı
Food Science and Biotechnology 24, 807-816, 2015
212015
Some physico-chemical properties and organic acid profiles of Herby cheeses
A Kavaz, I Bakirci, G Kaban
Kafkas Universitesi Veteriner Fakultesi Dergisi 19 (1), 2013
212013
Effect of milk type, pasteurization and packaging materials on some physicochemical properties and free fatty acid profiles of Tulum cheese
A Arslaner, İ BAKIRCI
Akademik Gıda 14 (2), 98-104, 2016
202016
The effects of some herbs on the activities of thermophilic dairy cultures
I Bakirci
Food/Nahrung 43 (5), 333-335, 1999
201999
Van ve yöresinde imal edilen kurutlar üzerinde bir araştırma
N Akyüz, H Coşkun, İ Bakırcı, AH Çon
Gıda 18 (4), 253-257, 1993
201993
Chemical composition and major minerals of Awassi sheep milk during lactation
Ş Çelik, S Özdemir, İ Bakırcı
Milchwissenschaft-milk Science International 58 (7), 2003
162003
Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production
N Yıldız, I Bakırcı
Journal of food science and technology 56, 4429-4436, 2019
152019
A study on the physical and chemical properties of cookery-type butter
Ş Įelik, İ Bakirci
Pakistan Journal of Biological Sciences 3 (4), 596-598, 2000
152000
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