Doktor Öğretim Üyesi
İstinye Üniversitesi
Meslek Yüksekokulu
Gıda Teknolojisi Programı
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Kayıt bulundu: 12
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Characterization of exopolysaccharides produced by Saccharomyces cerevisiae strains isolated from kefir samples and their rheological, antioxidant, and prebiotic properties
Goktas, H
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2026
Characterization of exopolysaccharides produced by Saccharomyces cerevisiae strains isolated from kefir samples and their rheological, antioxidant, and prebiotic properties
Goktas H.
Journal of Food Measurement and Characterization, 2026
Production of exopolysaccharide from probiotic Saccharomyces cerevisiae var. boulardii S11 and determination of its structural, rheological, antioxidant and prebiotic properties
Goktas, H
FOOD SCIENCE AND BIOTECHNOLOGY, 2026
Development of fermented ice cream in combination with Lacticaseibacillus rhamnosus GG and persimmon puree and determination of physicochemical, rheological, textural and bioactive properties
Goktas, H
ACTA SCIENTIARUM-TECHNOLOGY, 2026
Production of exopolysaccharide from probiotic Saccharomyces cerevisiae var. boulardii S11 and determination of its structural, rheological, antioxidant and prebiotic properties
Goktas H.
Food Science and Biotechnology, 2026
Development of fermented ice cream in combination with Lacticaseibacillus rhamnosus GG and persimmon puree and determination of physicochemical, rheological, textural and bioactive properties
Goktas H.
Acta Scientiarum Technology, 2025
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics
Tekle S.
Gels, 2025
Production of sucrose-free and probiotic chocolate pudding using xylitol in combination with Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii
Goktas H.
Journal of Food Measurement and Characterization, 2025
Production of sucrose-free and probiotic chocolate pudding using xylitol in combination with Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii
Goktas, H
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2025
Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics
Tekle, S
GELS, 2025
The Influence of Aging Egg on Foaming Properties of Different Meringue Types
Özer, Ç
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2021
The Influence of Aging Egg on Foaming Properties of Different Meringue Types
Özer Ç.
Journal of Culinary Science and Technology, 2020
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