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
T

Tülay Özcan

university of bursa uludag

24H指数
234论文数
2.1K被引数
收录论文 24
发表时间
logo
Modulation of Fatty Acid Profile and Lipid Health Indices in Semifermented Buffalo Sucuk by Partial Replacement of Tallow With Plant-Based Oils通过部分用植物油替代牛脂来调节半发酵水牛肉干（Sucuk）的脂肪酸组成和脂质健康指数
errJournal of Food Quality
IF2.9
err2026-09-18
err0
errOAAI
errTulay Elal Mus; Gokce Keser; Tulay Ozcan; Tugce Necla Selvi
err分享
err收藏
Modulation of Biofunctional and Structural Properties in Stevia-Sweetened Ice Cream by Lactic Fermentation通过乳酸发酵调节甜叶菊甜味冰淇淋的生物功能性和结构特性
errFood Science & Nutrition
IF3.8
err2026-06-14
err0
errOAAI
errTulay Ozcan; Gokce Keser; Ali Riza Kaya; Yunus Emre Cetin; Fatime Elciboga
err分享
err收藏
Quality-driven reformulation of Plantago ovata enriched non-fermented beef salami以质量为导向的富集Plantago ovata的非发酵牛肉萨拉米香肠的重新配制
errJournal of the Science of Food and Agriculture
IF3.5
err2026-06-05
err0
errOAAI
errTulay Elal Mus; Tulay Ozcan; Gokce Keser; Tugce Necla Selvi; Figen Cetinkaya; Hakan Ustuner; Nursen Senturk
err分享
err收藏
Nutritional enrichment of eggs through essential oil-supplemented laying hen diets and associations with intestinal microbiota通过添加精油补充产蛋鸡日粮实现鸡蛋的营养强化及其与肠道微生物群的关联
errFood Science of Animal Resources
IF3.7
err2026-04-16
err1
errOAAI
errElal Mus, Tulay; Ozcan, Tulay; Necla Selvi, Tugce; Keser, Gokce; Ustuner, Hakan; Canbolat, Onder
err分享
err收藏
Multidimensional proteomic, lipidomic, and sensory evaluation of reduced-fat Kashar cheese enriched with buttermilk powder as a protein-based fat replacer多维蛋白质组学、脂质组学和感官评价：以黄油粉为蛋白质基脂肪替代物的低脂卡沙尔奶酪
errJournal of Food Composition and Analysis
IF4.6
err2026-04-11
err0
PREAI
errHalil Riza Avci; Tulay Ozcan; Aysegul A. Asan; Orhan Eren; Meral Kaygisiz; Ferhat Polat
err分享
err收藏
The Impact of Essential Oils From Aromatic Plants on Microbial Dynamics and Nutrition in Lacto-Fermented Systems
errFOOD SCIENCE & NUTRITION
IF3.8
err2025-12-18
err0
errOAAI
errCanbey, Ibrahim; Ozcan, Tulay; Gurbuz, Ozan
err分享
err收藏
Harnessing Algae for Gluten-Free Food Innovation: Nutritional, Functional and Sustainability Perspectives利用藻类进行无麸质食品创新：营养、功能和可持续性视角
errJournal of Food Composition and Analysis
IF4.6
err2025-12-11
err0
errOAAI
errBerrak Delikanli-Kiyak; Tulay Ozcan
err分享
err收藏
Production of Bio-Improved Butter with Lactic Acid Bacteria Isolated from Traditional Cheese Matrix and Eye Fluid利用从传统奶酪基质和眼液中分离的乳酸菌生产生物改良黄油
errFermentation 2025, Vol. 11, Page 620
IF3.3
err2025-10-31
err0
errOAAI
errGokce Keser; Tulay Ozcan
err分享
err收藏
Effect of indigenous cheese isolates via co-culture fermentation models on metabolic and lipidomic interactions of dairy cream通过共培养发酵模型研究本土奶酪分离株对乳脂代谢和脂质组学相互作用的影响
errFood Research International
IF8
err2025-10-27
err0
PREAI
errGokce Keser; Tulay Ozcan
err分享
err收藏
The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference洋车前子壳作为碳水化合物替代品对鸡肉香肠质地特性的影响及消费者偏好
errJournal of Food Quality
IF2.9
err2025-07-29
err0
errOAAI
errTulay Elal Mus; Tulay Ozcan; Hakan Ustuner; Figen Cetinkaya; Tugçe Necla Selvi; Gokce Keser; Nursen Senturk
err分享
err收藏
Aroma-active compounds and secondary lipid oxidation of cream cheese with butter by-product香气活性化合物和添加黄油副产品的奶油奶酪的二级脂质氧化
errJournal of Food Measurement and Characterization
IF3.3
err2025-07-17
err0
PREAI
errHalil Riza Avci; Tulay Ozcan; Gokce Keser; Filiz Cavus; Meral Kaygisiz
err分享
err收藏
Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
errFOOD SCIENCE & NUTRITION
IF3.8
err2024-01-08
err3
errOAAI
errYilmaz-Ersan, Lutfiye; Ozcan, Tulay; Usta-Gorgun, Buse; Ciniviz, Melike; Keser, Gokce; Bengu, Ilay; Keser, Raziye Asli
err分享
err收藏
Therapeutic potential of Cordyceps militaris extracts and its structural effects on the cultured milk model蛹虫草提取物的治疗潜力及其对培养乳模型的结构影响
errPROCESS BIOCHEMISTRY
IF4
err2023-12-01
err0
PREAI
errDelikanli-Kiyak, Berrak; Ozcan, Tulay
err分享
err收藏
Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-03-01
err6
errOAAI
errNarli, Merve Begum; Ozcan, Tulay
err分享
err收藏
Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-12-01
err25
PREAI
errOzdemir, Tugce; Ozcan, Tulay
err分享
err收藏
Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-10-01
err11
PREAI
errCeylan, Oner; Ozcan, Tulay
err分享
err收藏
Assessment of socio-demographic factors, health status and theknowledge on probiotic dairy products社会人口因素，健康状况和对益生菌乳制品的了解的评估
errFOOD SCIENCE AND HUMAN WELLNESS
IF7.4
err2020-09-01
err34
errOAAI
errYilmaz-Ersan, Lutfiye; Ozcan, Tulay; Akpinar-Bayizit, Arzu
err分享
err收藏
Phylogenetic relationships in Trinia inferred from chloroplast matK and trnL-trnF nucleotide sequence data
errJOURNAL OF BIOTECHNOLOGY
IF3.9
err2019-11-01
err0
PREAI
errCetin, O.; Celik, M.; Ozcan, T.
err分享
err收藏
Comparison of antioxidant capacity of cow and ewe milk kefirs
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2018-05-01
err98
errOAAI
errYilmaz-Ersan, Lutfiye; Ozcan, Tulay; Akpinar-Bayizit, Arzu; Sahin, Saliha
err分享
err收藏
Functional properties of fermented milk produced with plant proteins
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-12-01
err66
PREAI
errAkin, Zeynep; Ozcan, Tulay
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
J
J.A. Lucey
H 指数: 63 · 论文数: 221
D
David S. Horne
H 指数: 48 · 论文数: 196
S
Saliha Şahin
H 指数: 24 · 论文数: 150
O
Ozan Gürbüz
H 指数: 20 · 论文数: 115
L
Lutfiye Yilmaz‐Ersan
H 指数: 18 · 论文数: 52
查看更多