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Phenolics in human health
T Ozcan, A Akpinar-Bayizit, L Yilmaz-Ersan, B Delikanli
International Journal of chemical engineering and applications 5 (5), 393-396, 2014
Comparison of antioxidant capacity of cow and ewe milk kefirs
L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit, S Sahin
Journal of dairy science 101 (5), 3788-3798, 2018
Functional compounds and antioxidant properties of dried green and red peppers
M Ozgur, T Ozcan, A Akpinar-Bayizit, L Yilmaz-Ersan
African Journal of Agricultural Research 6 (25), 5638-5644, 2011
The antioxidative capacity of kefir produced from goat milk
L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit, S Sahin
International Journal of Chemical Engineering and Applications 7 (1), 22-26, 2016
Determination of boza's organic acid composition as it is affected by raw material and fermentation
A Akpinar-Bayizit, L Yilmaz-Ersan, T Ozcan
International Journal of Food Properties 13 (3), 648-656, 2010
The production of set-type-bio-yoghurt with commercial probiotic culture
L Yilmaz-Ersan, E Kurdal
International Journal of Chemical Engineering and Applications 5 (5), 402, 2014
Short-chain fatty acids production by Bifidobacterium species in the presence of salep
B Usta-Gorgun, L Yilmaz-Ersan
Electronic journal of biotechnology 47, 29-35, 2020
Assessment of socio-demographic factors, health status and the knowledge on probiotic dairy products
L Yilmaz-Ersan, T Ozcan, A Akpinar-Bayizit
Food Science and Human Wellness 9 (3), 272-279, 2020
The therapeutic potential of pomegranate and its products for prevention of cancer
A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan
W: AG Georgakilas (red.), Cancer prevention–from mechanisms to translational …, 2012
Effect of dehydration on several physico-chemical properties and the antioxidant activity of leeks (Allium porrum L.)
M Ozgur, A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan
Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39 (1), 144-151, 2011
Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir
T Ozcan, S Sahin, A Akpinar‐Bayizit, L Yilmaz‐Ersan
International Journal of Dairy Technology 72 (1), 65-73, 2019
Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)
T Ozcan, L Yilmaz‐Ersan, A Akpinar‐Bayizit, B Delikanli
Journal of Food Processing and Preservation 41 (5), e13156, 2017
Fatty acid composition of cream fermented by probiotic bacteria.
L Yilmaz-Ersan
Mljekarstvo/Dairy 63 (3), 2013
Inductively coupled plasma optical-emission spectroscopy determination of major and minor elements in vinegar
A Akpinar-Bayizit, MA Turan, L YILMAZ-ERSAN, N Taban
Notulae Botanicae Horti Agrobotanici Cluj-Napoca 38 (3), 64-68, 2010
Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk
L Yilmaz-Ersan, E Topcuoglu
Journal of food science and technology, 1-11, 2022
Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert
M Guldas, AA Bayizit, TO Yilsay, L Yilmaz
Journal of food science and technology 47, 476-481, 2010
Membrane processes in production of functional whey components
A Akpinar-Bayizit, T Ozcan, L Yilmaz-Ersan
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 59 (4 …, 2009
Antioxidant enzymes of milk and their biological effects.
B Usta, L Yılmaz-Ersan
Ziraat Fakültesi Dergisi, Uludağ Üniversitesi 27 (2), 123-130, 2013
Levels of rhizome endophytic fungi fluctuate in Paris polyphylla var. yunnanensis as plants age
T Liu, A Greenslade, S Yang
Plant diversity 39 (1), 60-64, 2017
Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding.
T Ozcan, L Yilmaz-Ersan, A Akpinar-Bayizit, OI Sahin, P Aydinol
Mljekarstvo/Dairy 60 (2), 2010
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