Barbaros Özer - Publications, H-index & Citations

Barbaros Özer

faculty of agriculture

26H指数

111论文数

2.6K被引数

收录论文 15

发表时间

A review of various protein separation techniques and valorization of cheese whey and buttermilk 多种蛋白质分离技术综述及奶酪乳清和黄油乳清的增值利用

European Food Research and Technology

IF3.2

2025-10-09

OAAI

Hadid Sukmana; Izza Rizwana; Réka Dobozi; Aws N. Al-Tayawi; Balázs P. Szabó; Barbaros Özer; Szabolcs Kertész

Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties 利用反渗透牛奶生产卡沙尔奶酪（一种 Pasta-filata 奶酪）：对产率、物理和微观结构性质的影响

Innovative Food Science & Emerging Technologies

IF6.8

2025-09-06

PREAI

Sattar Eghbalian; Tugba Bulat; Barbaros Özer; Ali Topcu

Recent updates of probiotic dairy-based beverages

FOOD & FUNCTION

IF5.4

2025-01-01

PREAI

Taskoparan, Sevval; Altinay, Canan; Ozer, H. Barbaros

Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-03-01

PREAI

Sozeri Atik, Didem; Ozturk, Hale Inci; Akin, Nihat; Ozer, Barbaros

Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk

INTERNATIONAL DAIRY JOURNAL

IF3.4

2022-03-01

PREAI

Kilic-Akyilmaz, Meral; Ozer, Barbaros; Bulat, Tugba; Topcu, Ali

Process design for processed Kashar cheese (a pasta-filata cheese) by means of microbial transglutaminase: Effect on physical properties, yield and proteolysis

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-05-01

PREAI

Topcu, Ali; Bulat, Tugba; Ozer, Barbaros

Probiotic dairy-based beverages: A review

JOURNAL OF FUNCTIONAL FOODS

IF4

2019-02-01

107

PREAI

Turkmen, Nazli; Akal, Ceren; Ozer, Barbaros

Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2015-03-10

OAAI

Kirmaci, H. A.; Hayaloglu, A. A.; Ozer, H. B.; Atasoy, A. F.; Levent, O.

Simultaneous use of transglutaminase and rennet in white-brined cheese production

INTERNATIONAL DAIRY JOURNAL

IF3.4

2013-12-01

PREAI

Ozer, Barbaros; Hayaloglu, A. Adnan; Yaman, Huyla; Gursoy, Ayse; Sener, Leyla

Effects of different fermentation parameters on quality characteristics of kefir

JOURNAL OF DAIRY SCIENCE

IF4.4

2013-02-01

OAAI

Kok-Tas, Tugba; Seydim, Atif C.; Ozer, Barbaros; Guzel-Seydim, Zeynep B.

Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature

INTERNATIONAL DAIRY JOURNAL

IF3.4

2012-05-01

PREAI

Ozer, Barbaros; Guyot, Christopher; Kulozik, Ulrich

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

INTERNATIONAL DAIRY JOURNAL

IF3.4

2009-01-01

116

PREAI

Ozer, Barbaros; Kirmaci, Hueseyin Avni; Senel, Ebru; Atamer, Metin; Hayaloglu, Adnan

Nondestructive monitoring of renetted whole milk during cheese manufacturing

FOOD RESEARCH INTERNATIONAL

IF8

2008-08-01

PREAI

Koc, Ali Bulent; Ozer, Barbaros

Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk 热处理和发酵剂对牛乳生产的传统Urfa奶酪 (一种白咸土耳其奶酪) 特性的影响

FOOD CONTROL

IF6.3

2008-03-01

PREAI

Atasoy, A. Ferit; Yetismeyen, Atilla; Tuerkoglu, Hueseyin; Oezer, Barbaros

Incorporation of microbial transglutaminase into non-fat yogurt production

INTERNATIONAL DAIRY JOURNAL

IF3.4

2007-03-01

149

PREAI

Ozer, Barbaros; Kirmaci, Huseyin Avni; Oztekin, Sebnem; Hayaloglu, Adnan; Atamer, Metin

研究方向