Murat Emre Terzioğlu

Akademik Profiller

1. 1
   Comparison of vegan kefirs enriched with date seed powder with kefirs produced from cow milk in terms of physicochemical properties, free amino acid profile, organic acid profile and phenolic compound profileInternational Journal of Gastronomy and Food Science
   2025
2. 2
   Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt CultureProbiotics and Antimicrobial Proteins
   2024
3. 3
   Investigation of the Elemental Contents, Functional and Nutraceutical Properties of Kefirs Enriched with Spirulina platensis, an Eco-friendly and Alternative Protein SourceBiological Trace Element Research
   2024
4. 4
   Alternatif protein kaynağı Spirulina platensis ile zenginleştirilen kefirin γ-aminobütirik asit (GABA), karnosin, anserin, 5-hidroksimetilfurfural (HMF) ve indirgen şeker içeriğiHarran Tarım ve Gıda Bilimleri Dergisi
   2024
5. 5
   Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinationsInternational Journal of Food Engineering
   2024
6. 6
   The Effects of Safflower Oil on Growth Performance, Meat Quality, Carcass Composition and Oxidative Stress in Japanese QuailsDicle Üniversitesi Veteriner Fakültesi Dergisi
   2023
7. 7
   Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurtJournal of Food Safety and Food Quality - Archiv für Lebensmittelhygiene
   2023
8. 8
   Çevre dostu ve alternatif protein kaynağı olarak Spirulina (Arthrospira) platensis ve Chlorella vulgaris’in süt teknolojisinde kullanım olanaklarıSüt ve Süt Ürünlerinde Yenilikçi Yaklaşımlar II
   2023
9. 9
   Investigation of microbiological and sensory properties of yogurts fortified with kiwi and banana2nd International Congress on Food Researches
   2023
10. 10
    Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurtsM l j e k a r s t v o
    2023

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