logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
Ö

Özer Kınık

faculty of agriculture

16H指数
157论文数
1.1K被引数
收录论文 18
发表时间
logo
Functional and phenolic characterization of medicinal plant-enriched strained yogurt: bioactivity and storage stability药用植物强化发酵酸奶的功能性与酚类物质特征：生物活性与储存稳定性
errJournal of Food Measurement and Characterization
IF3.3
err2025-07-16
err0
PREAI
errOzge Yildiz Bayram; Ozer Kinik; Ceylan Büyükkileci
err分享
err收藏
Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2025-02-01
err0
PREAI
errAkan, Ecem; Tok, Kerem; Kocazorbaz, Ebru Kocadag; Zihnioglu, Figen; Yerlikaya, Oktay; Hayaloglu, Ali Adnan; Kinik, Ozer
err分享
err收藏
Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and ?-glucan release after in vitro digestion in oat-based products
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-03-01
err6
PREAI
errAkan, Ecem; Karakaya, Sibel; Ozkacar, Merve Eda Eker; Kinik, Ozer
err分享
err收藏
The metagenomic composition of water kefir microbiota水kefir微生物群的宏基因组组成
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2022-12-01
err14
PREAI
errYerlikaya, Oktay; Akan, Ecem; Kinik, Ozer
err分享
err收藏
The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese
errFOOD BIOSCIENCE
IF5.9
err2021-10-01
err8
PREAI
errKavas, Nazan; Kavas, Gokhan; Kinik, Ozer; Ates, Mustafa; Satir, Gulcin; Kaplan, Muammer
err分享
err收藏
Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages
errFOOD BIOSCIENCE
IF5.9
err2021-08-01
err38
PREAI
errOzcelik, Ferhat; Akan, Ecem; Kinik, Ozer
err分享
err收藏
Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties
errFOOD BIOSCIENCE
IF5.9
err2021-06-01
err16
PREAI
errYerlikaya, Oktay; Gucer, Leyla; Akan, Ecem; Meric, Saban; Aydin, Emel; Kinik, Ozer
err分享
err收藏
Use of kombucha culture in the production of fermented dairy beverages在发酵乳制品饮料生产中使用康普茶培养物
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-02-01
err21
PREAI
errSarkaya, Pinar; Akan, Ecem; Kinik, Ozer
err分享
err收藏
Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2018-01-01
err90
errOAAI
errAkalin, A. S.; Kesenkas, H.; Dinkci, N.; Unal, G.; Ozer, E.; Kinik, O.
err分享
err收藏
Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2014-07-08
err2
PREAI
errGursoy, Oguz; Gokce, Ramazan; Con, Ahmet Hilmi; Kinik, Ozer
err分享
err收藏
Importance of Dairy Products in Cardiovascular Diseases and Type 2 Diabetes
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2013-01-01
err12
PREAI
errYerlikaya, O.; Acu, M.; Kinik, O.
err分享
err收藏
The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2011-12-14
err16
PREAI
errGursoy, Oguz; Seckin, A. Kemal; Kinik, Ozer; Karaman, Ayse Demet
err分享
err收藏
Encapsulation applications in probiotic dairy products and cheese technology
errCURRENT OPINION IN BIOTECHNOLOGY
IF7
err2011-09-01
err1
PREAI
errAcu, Merve; Yerlikaya, Oktay; Kinik, Ozer
err分享
err收藏
Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2011-09-01
err26
errOAAI
errErcan, D.; Korel, F.; Yuceer, Y. Karagul; Kinik, O.
err分享
err收藏
Development of an impedimetric aflatoxin M1 biosensor based on a DNA probe and gold nanoparticles
errBIOSENSORS & BIOELECTRONICS
IF10.5
err2011-05-01
err107
PREAI
errDinckaya, Erhan; Kinik, Ozer; Sezginturk, Mustafa Kemal; Altug, Cagri; Akkoca, Aylin
err分享
err收藏
Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheeseKCl完全和部分替代NaCl对白腌奶酪理化和感官特性的影响
errINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
IF3.3
err2009-07-06
err21
PREAI
errKaragoezlue, Cem; Kinik, Oezer; Akbulut, Necati
err分享
err收藏
Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2005-12-01
err62
PREAI
errSeçkin, AK; Gursoy, O; Kinik, O; Akbulut, N
err分享
err收藏
Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese
errFOOD CHEMISTRY
IF9.8
err2004-12-01
err76
PREAI
errKavas, G; Oysun, G; Kinik, O; Uysal, H
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
A
Ali Adnan Hayaloğlu
H 指数: 42 · 论文数: 216
S
Sibel Karakaya
H 指数: 30 · 论文数: 100
Y
Yonca Karagül Yüceer
H 指数: 29 · 论文数: 246
A
Ahmet Hilmi Çon
H 指数: 23 · 论文数: 94
F
Fi̇gen Korel
H 指数: 20 · 论文数: 65
查看更多