Publications & Works

Publication Network
Journal articles indexed in SCI, SSCI, and AHCI 42

1. Encapsulation of Lacticaseibacillus casei and Lactobacillus acidophilus using Elaeagnus angustifolia L. flour as encapsulating material by emulsion method

Karkar B., Şahin S., Yılmaz Ersan L., Akça B., Güneş M. E., Özakın C.
Food Science and Nutrition , vol.12, no.9, pp.6810-6825, 2024 (SCI-Expanded) Sustainable Development identifier

2. Bio-yoghurt enriched with Spirulina-encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties

Yagmur N., Sahin S., Yilmaz Ersan L.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.77, no.3, pp.724-734, 2024 (SCI-Expanded) Sustainable Development identifier identifier

3. Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae

YILMAZ ERSAN L., Suna G.
Talanta , vol.272, 2024 (SCI-Expanded) identifier identifier identifier

4. A Novel Approach to the Use of Xanthan Gum: Evaluation of Probiotic Promoter, Postbiotic Formation and Techno-Functional Effect

Yılmaz Ersan L., Kandil M.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS , vol.96, no.1, pp.1-22, 2024 (SCI-Expanded)

5. Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion

YILMAZ ERSAN L., ÖZCAN T., Usta-Gorgun B., Ciniviz M., Keser G., Bengu I., et al.
Food Science and Nutrition , vol.12, no.3, pp.2153-2165, 2024 (SCI-Expanded) identifier identifier identifier

6. The effect of plant mucilaginous gel polysaccharides on oxidative tolerance and fermentation of dietetic yoghurts

Özcan T., Yılmaz Ersan L., Keser R. A.
MLJEKARSTVO , vol.74, no.1, pp.22-32, 2024 (SCI-Expanded)

7. The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A., Usta-Gorgun B., Keser G., Ciniviz M., et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.76, pp.895-908, 2023 (SCI-Expanded) identifier identifier

8. Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents

Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Delikanlı Kıyak B., Keser G., Ciniviz M., et al.
Tarim Bilimleri Dergisi , vol.29, no.2, pp.734-742, 2023 (SCI-Expanded) Creative Commons License identifier identifier identifier

9. Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (GABA) in chestnut milk-fortified yogurt

YILMAZ ERSAN L., ŞAHİN S., ÖZCAN T., AKPINAR BAYİZİT A., Usta-Gorgun B., Ciniviz M., et al.
Journal of Food Processing and Preservation , vol.46, no.12, 2022 (SCI-Expanded) identifier identifier

10. Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology

Usta-Gorgun B., YILMAZ ERSAN L., ŞAHİN S.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, pp.3210-3219, 2022 (SCI-Expanded) identifier identifier identifier

11. Utilization of microalgae in probiotic white brined cheese

Suna G., YILMAZ ERSAN L.
MLJEKARSTVO , vol.72, no.2, pp.88-104, 2022 (SCI-Expanded) Creative Commons License identifier identifier

12. Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

YILMAZ ERSAN L., Topcuoglu E.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.1, pp.133-143, 2022 (SCI-Expanded) Sustainable Development identifier identifier identifier

13. Effect of Cordyceps militaris on formation of short-chain fatty acids as postbiotic metabolites

Omak G., YILMAZ ERSAN L.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY , vol.52, no.10, pp.1142-1150, 2022 (SCI-Expanded) identifier identifier identifier

14. Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Topcuoglu E., YILMAZ ERSAN L.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, 2020 (SCI-Expanded) identifier identifier

15. Assessment of socio-demographic factors, health status and theknowledge on probiotic dairy products

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A.
FOOD SCIENCE AND HUMAN WELLNESS , vol.9, no.3, pp.272-279, 2020 (SCI-Expanded) Creative Commons License identifier identifier

16. Short-chain fatty acids production by Bifidobacterium species in the presence of salep

Usta-Gorgun B., YILMAZ ERSAN L.
ELECTRONIC JOURNAL OF BIOTECHNOLOGY , vol.47, pp.29-35, 2020 (SCI-Expanded) identifier identifier

17. POTENTIAL PREBIOTIC EFFECTS OF MUSHROOM EXTRACTS ON THE VIABILITY OF BIFIDOBACTERIUM BIFIDUM

Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Ozcan O., Delikanlı Kıyak B., Ozyurek M. B., et al.
FRESENIUS ENVIRONMENTAL BULLETIN , vol.29, no.3, pp.1452-1458, 2020 (SCI-Expanded) Creative Commons License identifier identifier

18. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

Özcan T., Şahin S., Akpınar Bayizit A., Yılmaz Ersan L.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.1, pp.65-73, 2019 (SCI-Expanded) identifier identifier

19. Comparison of antioxidant capacity of cow and ewe milk kefirs

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN S.
JOURNAL OF DAIRY SCIENCE , vol.101, no.5, pp.3788-3798, 2018 (SCI-Expanded) identifier identifier identifier

20. THE EFFECT OF GUMS ON THE GROWTH OF BIFIDOBACTERIUM LONGUM

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., Usta B., Kandil M., Eroglu E.
FRESENIUS ENVIRONMENTAL BULLETIN , vol.27, no.6, pp.4270-4276, 2018 (SCI-Expanded) Sustainable Development identifier identifier

21. Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017 (SCI-Expanded) identifier identifier

22. Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., TURAN M. A., TAŞKIN M. B.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.1, 2017 (SCI-Expanded) identifier identifier

23. Impact of Some Gums on the Growth and Activity of Bifidobacterium animalis subsp. lactis

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., OMAK G.
Journal of Food Engineering , vol.3, no.1, pp.73-77, 2017 (SCI-Expanded)

24. CHARACTERIZATION OF GARLIC (ALLIUM SATIVUM L.) ACCORDING THE GEOGRAPHICAL ORIGIN BY ANALYSIS OF MINERALS

TURAN M. A., TABAN S., Taban N., YILMAZ ERSAN L.
FRESENIUS ENVIRONMENTAL BULLETIN , vol.26, no.6, pp.4292-4298, 2017 (SCI-Expanded) identifier

25. EVALUATION OF PREBIOTIC POTENTIAL OF SALEP OBTAINED FROM SOME ORCHIDACEAE SPECIES

Usta B., YILMAZ ERSAN L.
FRESENIUS ENVIRONMENTAL BULLETIN , vol.26, no.10, pp.6191-6198, 2017 (SCI-Expanded) identifier

26. “Consumers’xx Behavior towards Table Olives”

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., YILDIZ E., VURAL H.
Journal of Food Engineering , vol.3, no.1, pp.83-88, 2017 (SCI-Expanded)

27. Survival of Lactobacillus spp in Fruit Based Fermented Dairy Beverages

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., BERRAK D., ABDULLAH B.
International Journal of Food Engineering , vol.1, no.1, pp.44-49, 2015 (SCI-Expanded)

28. Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate

Akpınar Bayizit A., Özcan T., Yılmaz Ersan L., Basoglu F.
MLJEKARSTVO , vol.64, no.2, pp.111-118, 2014 (SCI-Expanded) identifier identifier

29. Fatty acid composition of cream fermented by probiotic bacteria

Yilmaz-Ersan L.
MLJEKARSTVO , vol.63, no.3, pp.132-139, 2013 (SCI-Expanded) identifier identifier

30. MAJOR AND MINOR ELEMENT CONCENTRATIONS IN FERMENTED SHALGAM BEVERAGE

YILMAZ ERSAN L., TURAN M. A.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.15, no.4, pp.903-911, 2012 (SCI-Expanded) identifier identifier

31. The formation of polycyclic hydrocarbons during smoking process of cheese

ÖZCAN T., AKPINAR BAYİZİT A., Sahin O. I., YILMAZ ERSAN L.
MLJEKARSTVO , vol.61, no.3, pp.193-198, 2011 (SCI-Expanded) Sustainable Development identifier identifier

32. Assesment of some microbiological and chemical properties of pismaniye sweet

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T., Sahin O. I., AYDINOL SÖNMEZ P.
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH , vol.5, no.9, pp.1119-1122, 2011 (SCI-Expanded) identifier

33. Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

Özgür M., Akpınar Bayizit A., Özcan T., Yılmaz Ersan L.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA , vol.39, no.1, pp.144-151, 2011 (SCI-Expanded) identifier identifier

34. Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert

Guldas M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.47, no.5, pp.476-481, 2010 (SCI-Expanded) identifier identifier identifier

35. The Utilisation of Microbial Poly-Hydroxy Alkanoates (PHA) in Food Industry

AKPINAR BAYİZİT A., ÖZCAN T., Sahin O. I., YILMAZ ERSAN L.
RESEARCH JOURNAL OF BIOTECHNOLOGY , vol.5, no.3, pp.76-79, 2010 (SCI-Expanded) Sustainable Development identifier identifier

36. Inductively Coupled Plasma Optical-Emission Spectroscopy Determination of Major and Minor Elements in Vinegar

AKPINAR BAYİZİT A., Turan M. A., YILMAZ ERSAN L., Taban N.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA , vol.38, no.3, pp.64-68, 2010 (SCI-Expanded) Sustainable Development identifier identifier

37. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding

Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Sahin O. I., Aydınol Sönmez P.
MLJEKARSTVO , vol.60, no.2, pp.135-144, 2010 (SCI-Expanded) identifier identifier

38. DETERMINATION OF BOZA'S ORGANIC ACID COMPOSITION AS IT IS AFFECTED BY RAW MATERIAL AND FERMENTATION

Akpınar Bayizit A., Yılmaz Ersan L., Özcan T.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, pp.648-656, 2010 (SCI-Expanded) identifier identifier

39. Impact of Processing Methods on Nutritive Value and Fatty Acid Profile of Hen Eggs

Akpınar Bayizit A., Özcan T., Yılmaz Ersan L., Gürbüz O.
PAKISTAN VETERINARY JOURNAL , vol.30, no.4, pp.219-222, 2010 (SCI-Expanded) identifier identifier

40. Membrane processes in production of functional whey components

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
MLJEKARSTVO , vol.59, no.4, pp.282-288, 2009 (SCI-Expanded) identifier identifier

41. Milk-based traditional Turkish desserts

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
MLJEKARSTVO , vol.59, no.4, pp.349-355, 2009 (SCI-Expanded) identifier identifier

42. Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening

YILMAZ ERSAN L., Kurdal E.
FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.14, no.5, pp.437-444, 2008 (SCI-Expanded) identifier identifier
Articles Published in Other Journals 34

1. Süt Ürünlerinin Zenginleştirilmesinde Kullanılan Baharatların Fonksiyonel Etkileri

Kanat N., Yılmaz Ersan L., Özcan T.
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi (Online) , vol.37, no.1, pp.221-239, 2023 (Peer-Reviewed Journal) Sustainable Development

2. PEYNİR BENZERİ ÜRÜNLERDE İNOVATİF YAKLAŞIMLAR: İMİTASYON PEYNİR

SUNA G., YILMAZ ERSAN L.
Türk Bilimsel Derlemeler Dergisi , vol.13, no.1, pp.23-31, 2020 (Peer-Reviewed Journal)

3. Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri

TOPÇUOĞLU E., YILMAZ ERSAN L.
BURSA ULUDAĞ ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ , vol.33, no.2, pp.321-339, 2019 (Peer-Reviewed Journal)

4. Bifidogenic effect of salep powder

USTA GÖRGÜN B., YILMAZ ERSAN L.
Harran Tarım ve Gıda Bilimleri Dergisi , vol.23, no.2, pp.150-158, 2019 (Peer-Reviewed Journal)

5. Quantitation of benzoic and sorbic acid levels from green olives by high-performance liquid chromatography

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BARLAK N., HOCA G.
MOJ Food Process Technology , vol.7, no.1, pp.4-9, 2019 (Peer-Reviewed Journal)

6. The Evaluation of the Textural and Sensorial Properties of Chocolate Dairy Dessert

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., CHEIMA M., ESRA T., SALİHA K., et al.
Journal of Animal Husbandry and Dairy Science , vol.3, no.1, pp.9-13, 2019 (Peer-Reviewed Journal)

7. Effects of starter culture combination on the characteristic of white cheese

EREN VAPUR U., YILMAZ ERSAN L., ÖZCAN T.
International Journal of Innovative Approaches in Agricultural Research , vol.3, no.2, pp.277-286, 2019 (Peer-Reviewed Journal)

8. The Shelf Life Characteristics of Plain and Fruit Flavored Kefir: Microbiological and Techno-Functional Properties

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., KARAMAN S., TOPCUOGLU E., OZDEMIR T., et al.
Journal of Animal Husbandry and Dairy Science , vol.2, no.4, pp.9-18, 2018 (Peer-Reviewed Journal)

9. Gamların prebiyotik Özellikleri

KANDİL M., YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Gıda ve yem Bilimi –Teknolojisi , vol.18, no.2, pp.18-26, 2017 (Peer-Reviewed Journal)

10. Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., AYDINOL P.
Journal of Life Sciences , vol.11, no.3, pp.125-132, 2017 (Peer-Reviewed Journal)

11. Biyolojik Detoksifikasyon ve Probiyotikler

OMAK G., ÖZCAN T., YILMAZ ERSAN L.
U. Ü. ZİRAAT FAKÜLTESİ DERGİSİ , vol.30, no.1, pp.157-168, 2016 (Peer-Reviewed Journal)

12. Peynir Üretiminde Pıhtı Kesim Zamanının Belirlenmesinde Kullanılan Enstrümental Yöntemler

OMAK G., YILMAZ ERSAN L.
Türk Tarım – Gıda Bilim ve Teknoloji Dergisi , vol.4, no.9, pp.776-781, 2016 (Peer-Reviewed Journal)

13. Bifidojenik Faktör Olarak Laktoz Türevlerinin Önemi

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A., Delikanlı Kıyak B.
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi (Online) , vol.30, no.2, pp.79-90, 2016 (Peer-Reviewed Journal)

14. Whey as a Renewable Substrate for Single Cell Oil Production By Saprolegnia diclina

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.
International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.56-61, 2016 (Peer-Reviewed Journal) Sustainable Development

15. The Use of Prebiotics of Plant Origin in Functional Milk Products

Özcan Ö., Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Delikanlı B.
Food Science and Technology , vol.4, no.2, pp.15-22, 2016 (Peer-Reviewed Journal)

16. Evaluation of Fatty Acid Profile of Trabzon Butter

Özcan T., Akpınar Bayizit A., Yılmaz Ersan L., Çetin K., Delikanlı B.
International Journal of Chemical Engineering and Applications , vol.7, no.3, pp.190-194, 2016 (Peer-Reviewed Journal)

17. A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.
International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.56-61, 2016 (Peer-Reviewed Journal) Sustainable Development

18. The Antioxidative Capacity of Kefir Produced from Goat Milk

Yılmaz Ersan L., Özcan T., Akpınar Bayizit A., Şahin S.
International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.22-26, 2016 (Peer-Reviewed Journal)

19. Using Beeswax Coatings for Prolongation Shelf Life of Cheese

GÜLDAŞ M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
Uludağ Arıcılık Dergisi , vol.15, no.1, pp.22-32, 2015 (Scopus)

20. The Production of Set Type Bio Yoghurt With Commercial Probiotic Culture

YILMAZ ERSAN L., KURDAL E.
International Journal of Chemical Engineering and Applications , vol.5, no.5, pp.402-408, 2014 (Peer-Reviewed Journal)

21. Phenolics in Human Health

Özcan T., Akpınar Bayizit A., Yılmaz Ersan L., Berrak D.
International Journal of Chemical Engineering and Applications , vol.5, no.5, pp.393-396, 2014 (Peer-Reviewed Journal) Sustainable Development

22. Türkiye’de koyun sütü üretimi ve değerlendirilmesi

YILMAZ ERSAN L.
Tarım Türk , vol.8, no.40, pp.64-65, 2013 (Peer-Reviewed Journal)

23. Sütün Antioksidan Enzimleri ve Biyolojik Etkileri

USTA B., YILMAZ ERSAN L.
Uludağ Üniversitesi Ziraat Fakültesi Dergisi , vol.27, no.2, pp.123-130, 2013 (Peer-Reviewed Journal)

24. Yöresel bir kebap: İskender döner kebap

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.
Gıda Mühendisliği Dergisi , vol.13, no.30, pp.108-110, 2010 (Peer-Reviewed Journal)

25. Süt protein bazlı biyoaktif peptitlerin fonksiyonel özellikleri

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Hasad Gıda , vol.23, no.272, pp.34-37, 2008 (Peer-Reviewed Journal)

26. Probiyotik yoğurt üretiminde kullanılan bakterilerin “Hepatik Ensefalopati” hastalığı üzerine etkisi

ÖZCAN T., YILMAZ ERSAN L.
Süt Dünyası , vol.7, pp.35-37, 2007 (Peer-Reviewed Journal)

27. Süt Proteinlerinin Yenilebilir Film ve Kaplamalarda Kullanılması

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.
Gıda Teknolojileri Elektronik Dergisi , vol.2, no.1, pp.59-64, 2007 (Peer-Reviewed Journal)

28. Keçi sütü ve terapötik özellikleri

YILMAZ ERSAN L., ÖZCAN T., KURDAL E.
Akademik Gıda , vol.4, no.21, pp.17-18, 2006 (Peer-Reviewed Journal)

29. Peynir muhafazasında kullanılan doğal bir antimikrobiyal: natamisin

YILMAZ ERSAN L., KURDAL E.
Gıda (GTD) , vol.30, no.6, pp.385-388, 2005 (Peer-Reviewed Journal)

30. Propolis’in kimyasal bileşimi, biyolojik özellikleri ve insan sağlığı üzerine etkisi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Gıda ve Yem Bilimi-Teknolojisi Dergisi , vol.3, no.4, pp.34-38, 2004 (Peer-Reviewed Journal)

31. Bazı soğuk mezelerin hijyenik kalitelerinin belirlenmesi

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
Gıda ve Yem Bilimi-Teknolojisi Dergisi , vol.2, no.4, pp.35-42, 2003 (Peer-Reviewed Journal)

32. Eskimeyen bir süt içkisi: kımız

YILMAZ ERSAN L., KURDAL E.
Gıda ve Yem Bilimi – Teknolojisi , vol.1, no.1, pp.43-47, 2002 (Peer-Reviewed Journal)

33. Alglerin nutrasötik özellikleri

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
Journal of Fisheries and Aquatic Sciences , vol.18, no.1, pp.262-272, 2001 (Peer-Reviewed Journal)

34. Alglerden elde edilen ve gıda sanayiinde kullanılan stabilize edici maddeler ve fonksiyonları

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L.
Journal of Fisheries and Aquatic Sciences , vol.18, no.1, pp.233-240, 2001 (Peer-Reviewed Journal)
Papers Presented at Peer-Reviewed Scientific Conferences 109

1. The utilisation of microbial poly-hydroxy alkanoates (PHA) in food industry

Akpınar Bayizit A., Özcan T., Şahin Cebeci O. I., Yılmaz Ersan L.
IV. Ulusal Biyomühendislik Kongresi, İzmir, Turkey, 15 - 18 October 2008, pp.141-142, (Summary Text)

2. Peynirlerde propiyonik asit fermantasyon kinetiği ve tekstürel interaksiyon

KESER G., CİNİVİZ M., ÖZCAN T., YILMAZ ERSAN L.
III. Ulusal Sütçülük Kongresi 5-6 Ekim 2023, Ankara, Turkey, 05 October 2023, vol.1, (Summary Text)

3. Süt ve ürünlerinde sürdürülebilirlik için yeni nesil dizileme teknikleri: DNA barkodlama ve metabarkodlama

CİNİVİZ M., KESER G., YILMAZ ERSAN L., ÖZCAN T.
III. Ulusal Sütçülük Kongresi: 3.Sütçülük Kongresi, 5-6 Ekim, Ankara, Turkey, 05 October 2023, (Summary Text)

4. Şirden Mayası ile Üretilen Geleneksel Peynir: İvrindi Kelle Peyniri

Kanat N., Yılmaz Ersan L.
5. Geleneksel Gıdalar Sempozyumu, Bursa, Turkey, 24 - 26 November 2022, pp.111-170, (Summary Text)

5. Genetic heritage and traditional cheeses

KESER G., ÖZCAN T., CİNİVİZ M., YILMAZ ERSAN L.
1st International Traditional Food and Sustainable Food Systems Symposium, August,10, Mersin, Turkey, Mersin, Turkey, 10 August 2022, (Summary Text)

6. Novel nomenclature for butter culture

CİNİVİZ M., YILMAZ ERSAN L., KESER G., ÖZCAN T.
1st International Traditional Food and Sustainable Food Systems Symposium, August,10, Mersin, Turkey, Mersin, Turkey, 10 August 2022, (Summary Text)

7. The perspective of geographically indicated dairy products

ÖZCAN T., YILMAZ ERSAN L., Keser R. A.
1st International Traditional Food and Sustainable Food Systems Symposium, August,10, Mersin, Turkey, Mersin, Turkey, 10 August 2022, vol.1, (Summary Text)

8. The effect of omega-3 fatty acid metabolism on insulin resistance and obesity-associated disorders

ERUL L., ÖZBAY M., ÖZCAN T., YILMAZ ERSAN L.
GANUD International Conference on Gastronomy, Nutrition and Dietetics-III May 6-8, Istanbul Gedik University, İstanbul, Turkey, 06 May 2022, vol.1, pp.58-59, (Summary Text) Sustainable Development

9. Therapeutic effects of antioxidants in the prevention and management of obesity

ÖZBAY M., ERUL L., YILMAZ ERSAN L., ÖZCAN T.
GANUD International Conference on Gastronomy, Nutrition and Dietetics-III May 6-8, Istanbul Gedik University, İstanbul, Turkey, 06 May 2022, vol.1, pp.57, (Summary Text) Sustainable Development

10. Determination of some properties affecting consumer preference in plant based beverages

Bengü İ., YILMAZ ERSAN L., ÖZCAN T.
GANUD International Conference on Gastronomy, Nutrition and Dietetics-III May 6-8, 2022 Istanbul Gedik University, Istanbul, İstanbul, Turkey, 06 May 2022, vol.1, pp.257-270, (Full Text)

11. Effect of salt concentration on the structure and preference of Mihalic cheese

KESER G., CİNİVİZ M., ARAL BAŞKAYA I., ÖZCAN T., YILMAZ ERSAN L., ÇOPUR Ö. U., et al.
Latin American Conference on Natural and Applied Sciences, November 5-6, 2021, Villahermosa, Mexico, Villahermosa, Mexico, 05 November 2021, (Full Text)

12. Evaluation of somatic cell count of raw milk depending on seasonal variation

CİNİVİZ M., KESER G., ARAL BAŞKAYA I., YILMAZ ERSAN L., ÖZCAN T., ÇOPUR Ö. U.
Latin American Conference on Natural and Applied Sciences, November 5-6, 2021, Villahermosa, Mexico, 291-297, Villahermosa, Mexico, 05 November 2021, (Full Text)

13. Süt Endüstrisinde Proses Kontrolünde Yeni Yaklaşımlar Biyosensörler

Yılmaz Ersan L., Özcan T., Suna G., Özçelik Ş., Öztürk Z., Özyürek M. B.
2. Ulusal Sütçülük Kongresi, İzmir, Turkey, 25 - 26 April 2019, vol.201, (Summary Text)

14. Probiyotiklerin farklı kanser türlerinde sitotoksik etkileri

Özcan Ö., Özcan T., Yılmaz Ersan L., Akpınar Bayizit A.
2. Ulusal Sütçülük Kongresi, İzmir, Turkey, 25 - 26 April 2019, pp.200, (Summary Text) Sustainable Development

15. Fonksiyonel süt ürünlerinin geliştirilmesinde Spirulina platensis ve Chlorella vulgaris’in değerlendirilmesi

Akpınar Bayizit A., Özcan T., Yılmaz Ersan L., Mercan F., Hassan Ali Babeker H.
2. Ulusal Sütçülük Kongresi, İzmir, Turkey, 25 - 26 April 2019, pp.203-204, (Summary Text)

16. Süt ürünlerinin ambalajlanmasında biyosensör uygulamaları

Özcan T., Yılmaz Ersan L., Özyürek M. B., Suna G., Teksoy Ş., Öztürk Z.
Tüm Ürün, Kap ve Ambalaj Standartları Sempozyumu: Süt ve Süt Ürünleri, İstanbul, Turkey, 18 - 19 April 2019, vol.1, pp.54-63, (Full Text)

17. Association between Intake of Yogurt Consumption and Sensory Aspects

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZDEMİR T., KARAMAN S., TOPÇUOĞLU E., et al.
INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Turkey, 26 - 29 April 2018, pp.768-771, (Full Text)

18. Alternative to Antibiotic Use in Livestock: Probiotic Microorganisms

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., USTA GÖRGÜN B.
INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Turkey, 26 - 29 April 2018, pp.821-824, (Full Text)

19. Bifidogenic Effect of Salep Powder

USTA GÖRGÜN B., YILMAZ ERSAN L.
INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Turkey, 26 - 29 April 2018, pp.539-546, (Full Text)

20. The Evaluation of the Textural and Sensorial Properties of Chocolate Dairy Dessert

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., CHEIMA M., TOPCUOGLU E., KARAMAN S., et al.
INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Turkey, 26 - 29 April 2018, vol.764, (Full Text)

21. Evaluation of Agro-Industrial Wastes as Prebiotic

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
INTERNATIONAL CONGRESS ON ENGINEERING AND LIFE SCIENCE, Kastamonu, Turkey, 26 - 29 April 2018, pp.958-960, (Full Text)

22. Computer vision and image analysis techniques for evaluation of cheese characteristics

ÖZCAN M. O., ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A.
43rd Croatian Dairy Experts Symposium with International Participation, LOVRAN, Croatia, 7 - 10 November 2018, pp.88, (Summary Text)

23. Lipid production by Rhizopus stolonifer cultivated on dairy wastes

AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÖZCAN T., BAYİZİT M.
43rd Croatian Dairy Experts Symposium with International Participation, LOVRAN, Croatia, 7 - 10 November 2018, pp.55-56, (Summary Text)

24. Antioxidant capacity, phenolic and vitamin E contents of goat milk kefir produced with commercial starter culture

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN S.
43rd Croatian Dairy Experts Symposium with International Participation, LOVRAN, Croatia, 7 - 10 November 2018, pp.56-57, (Summary Text)

25. Assessment of consumer demand for reduced-sugar and lactose-free dairy products

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A.
43rd Croatian Dairy Experts Symposium with International Participation, LOVRAN, Croatia, 7 - 10 November 2018, pp.54, (Summary Text)

26. Technological and Yield Properties of White Cheese Made Using Different Coagulant Enzymes

EREN VAPUR U., ÖZCAN T., YILMAZ ERSAN L.
International Agriculture, Environment and Health Congress, 26-28 October, Aydın Turkey, Aydın, Turkey, 26 - 28 October 2018, pp.1722-1732, (Full Text)

27. Low-Fat Foods: Functionality of Fat Replacers

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., AYDINOL P.
ICELIS, 26 - 29 April 2018, (Full Text)

28. Effect of sugar components on sensorial and textural properties of Turkish delight (lokum)

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., KAYA S.
International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.83-84, (Summary Text)

29. The effect of different animal milk on rheological characteristics of dairy products

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
International Symposium on Food Rheology and Texture, İstanbul, Turkey, 19 - 21 October 2018, pp.153-157, (Full Text)

30. Effects of Starter Culture Combination on the Characteristic of White Cheese

EREN VAPUR U., YILMAZ ERSAN L., ÖZCAN T.
International Agricultural, Biological and Life Science Conference, Edirne, Turkey, 2 - 05 September 2018, (Full Text)

31. Determination of Prebiotic Activity During Probiosis Management

USTA B., YILMAZ ERSAN L.
International Congress on Engineering and Life Sciences, Kastamonu, Turkey, 26 - 29 April 2018, pp.760, (Summary Text)

32. Investigation of Antioxidant Activity of Two Tagetes Species with Potential Use as Food Additive

ÖZKAN Y., ÖZGÜR M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 19 - 21 April 2018, pp.121, (Summary Text)

33. Increasing Trend on Low-Calorie Sweeteners: Natural Sweeteners as Alternatives to Artificial Sweeteners

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZKAN Y.
International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 19 - 21 April 2018, pp.245, (Summary Text)

34. The Choice for Brand by Cheese Consumers using Multinomial Logit Model

VURAL H., YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
The 4 th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Girne, Cyprus (Kktc), 19 - 21 April 2018, vol.46, (Summary Text)

35. Probiyotik süt ürünlerinde bifidojenik faktör olarak inülin

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L.
7. Ulusal Sağlıklı Yaşam Sempozyumu, İstanbul, Turkey, 12 - 15 April 2018, pp.156, (Summary Text)

36. Probiyotik mikroorganizmaların taşıyıcısı olarak süt ürünlerinin önemi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
7. Ulusal Sağlıklı Yaşam Sempozyumu, İstanbul, Turkey, 12 - 15 April 2018, pp.156, (Summary Text)

37. Beslenmede Nutrigenetik Yaklaşımlar

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A.
Uluslararası Gıda Kongresi 4th International Food Congress, Gıda Sektöründe Yeni Yaklaşımla, 28 - 29 September 2017, pp.35, (Summary Text)

38. Fonksiyonel Süt Pazarında Manda Sütü ve Ürünlerinin Geliştirilmesi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Uluslararası Gıda Kongresi 4th International Food Congress “Gıda Sektöründe Yeni Yaklaşımlar”, Bursa, Turkey, 28 - 29 September 2017, vol.23, (Summary Text)

39. Manda sütünden üretilen endüstriyel süt ürünlerinin geliştirilmesi

OKUMUŞ M., YILMAZ ERSAN L., ÖZCAN T.
1. Ulusal Sütçülük Kongresi, Ankara, Turkey, 25 May - 26 July 2017, pp.68, (Summary Text)

40. Identifying the consumer characteristics and preferences towards traditional cheese

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., VURAL H.
186th International Conference on Food and Agricultural Engineering (ICFAE, Lizbon, 11 - 12 May 2017, (Full Text)

41. USING OF STEVIA AS NON-CALORIC SUGAR SUBSTITUTES ONVIABILITY OF PROBIOTIC BACTERIA LACTOBACILLUS CASEI

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
186th International Conference on Food and Agricultural Engineering (ICFAE), 11 - 12 May 2017, (Full Text)

42. Stevia ve şeker içeriği azaltılmış süt ürünlerinde kullanımı

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B., EROĞLU E.
1. Ulusal Sütçülük Kongresi, Ankara, Turkey, 25 - 26 May 2017, (Full Text)

43. Süt hayvanlarında mastitisin önlenmesi ve tedavisinde transgenik uygulamalar

YILMAZ ERSAN L., ÖZCAN T., OMAK G., KANDİL M., TOPÇUOĞLU E.
1. Ulusal Sütçülük Kongresi, Ankara, Turkey, 25 - 26 May 2017, pp.69, (Summary Text)

44. Biyoplastikler ve süt ürünlerinde kullanımı

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BARLAK N., HOCA G., ZORBAZ D., et al.
1. Ulusal Sütçülük Kongresi, Ankara, Turkey, 25 - 26 May 2017, pp.72, (Summary Text)

45. Effects of high-pressure technology on the functional properties of dairy foods

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., AYDINOL P.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), Nevşehir, Turkey, 15 - 17 May 2017, pp.1160, (Summary Text)

46. The characterization of the textural and sensory properties of buffalo milk yoghurts

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
186th International Conference on Food and Agricultural Engineering (ICFAE), Lizbon, Portugal, 11 - 12 May 2017, (Full Text)

47. Karacabey Yöresi Geleneksel Peyniri Mihaliç Peyniri

GÜLDAŞ M., ÖZCAN T., YILMAZ ERSAN L.
Karacabey Sempozyumu 2015, Karacabey, Turkey, 1 - 03 October 2015, vol.1, pp.553-560, (Full Text)

48. Textural Properties of Herby Cheese

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
3rd International Conference on Food Sciences and Health (ICFSH), SİDNEY, Australia, 26 - 28 November 2016, (Full Text)

49. Consumer’s behavior towords table olives

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., YILDIZ E., VURAL H.
3rd International Conference on Food Sciences and Health (ICFSH), Sidney, Australia, 26 - 28 November 2016, vol.23, (Full Text)

50. Impact of some Gums on the Growth and Activity of Bifidobacterium animalis subsp lactis

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., OMAK G.
3rd International Conference on Food Sciences and Health (ICFSH 2016), 26 - 28 November 2016

51. Antioksidan Potansiyeli Yüksek Alternatif Nutrasötikler: Yenilebilir Çiçekler

ÖZCAN Ö., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.305, (Summary Text)

52. Beta Glucan A Novel Ingredient for Dairy Products

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L.
27th INTERNATIONAL SCIENTIFIC-EXPERT CONGRESS OF AGRICULTURE AND FOOD INDUSTRY, 26 - 28 September 2016

53. In vitro Fermentation of Carrageenan Locust Bean and Xanthan Gums by Bifidobacterium longum

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., USTA B.
27th INTERNATIONAL SCIENTIFIC-EXPERT CONGRESS OF AGRICULTURE AND FOOD INDUSTRY, 26 - 28 September 2016

54. Biomass Production and Accumulation of Lipids Screening with Penicillium spp Grown on Whey

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.
27th INTERNATIONAL SCIENTIFIC-EXPERT CONGRESS OF AGRICULTURE AND FOOD INDUSTRY, 26 - 28 September 2016

55. Functional Components of Prebiotic Fermentation Short Chain Fatty Acids SCFAs

USTA B., YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
27th INTERNATIONAL SCIENTIFIC-EXPERT CONGRESS OF AGRICULTURE AND FOOD INDUSTRY, 26 - 28 September 2016

56. Evaluation of Fatty Acid Profile of Trabzon Butter

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÇETİN K., DELİKANLI KIYAK B.
4th International Conference on Chemical and Process Engineering, Madrid, Spain, 15 - 16 June 2015, vol.7, pp.190-194, (Full Text)

57. Bazı yenilebilir mantar türlerinin probiyotik bakterilerin gelişmesi üzerine etkisinin Araştırılması

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN Ö., DELİKANLI KIYAK B., OMAK G.
VI. Uludağ Üniversitesi Bilgilendirme ve Ar-Ge Günleri, Bursa, Turkey, 15 - 16 March 2016, (Summary Text)

58. Kastamonu Yöresi Salep Tozunun Prebiyotik Özelliklerinin İncelenmesi

USTA B., YILMAZ ERSAN L.
Uludağ Üniversitesi V. Bilgilendirme ve AR-GE Günleri, Bursa, Turkey, 15 - 16 March 2016, (Summary Text)

59. Organik süt işletmelerinin uygunluğunun ve sürdürülebilirliğinin sistemsel ispatı

ERGÜL S., ÖZCAN T., YILMAZ ERSAN L.
Doğu Karadeniz 2. Organik Tarım Kongresi, Rize, Turkey, 6 - 09 October 2015, pp.41, (Summary Text)

60. Organik süt üretiminde risk oluşturan biyolojik, kimyasal ve fiziksel tehlikeler

AYDINOL P., DELİKANLI KIYAK B., OMAK G., YILMAZ ERSAN L., ÖZCAN T.
Doğu Karadeniz 2. Organik Tarım Kongresi, Rize, Turkey, 6 - 09 October 2015

61. consumer preferences and perception an analysis on table olives

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., YILDIZ E., VURAL H.
the 3rd international symposium on traditional foods from adriatic to caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, vol.1, pp.537

62. Research on Whey as a Renewable Substrate for Single Cell Oil Production By Saprolegnia diclina

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.
4th International Conference on Chemical and Process Engineering (ICCPE 2015), Madrid, Spain, 15 - 16 June 2015, (Full Text) Sustainable Development

63. The Antioxidative Capacity of Kefir Produced from Goat Milk

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN S.
4th International Conference on Chemical and Process Engineering (ICCPE 2015, Madrid, Spain, 15 - 16 June 2015

64. A Research on Whey as a Renewable Substrate for Single Cell Oil Production By Saprolegnia diclina

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., BAŞOĞLU F.
4th International Conference on Chemical and Process Engineering (ICCPE 2015), Madrid, Spain, 15 - 16 June 2015 Sustainable Development

65. Beslenme genomiği ve nutrigenetik

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
2. İç Anadolu Bölgesi Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, (Summary Text)

66. Survival of Lactobacillus spp. in Fruit Based Fermented Dairy Beverages

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B., BARAT A.
4th International Conference on Chemical and Process Engineering (ICCPE 2015), Madrid, Spain, 15 June - 16 May 2015, (Full Text)

67. Plant prebiotics for the development of fermented dairy products

ÖZCAN Ö., ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A.
International Conference on Engineering and Natural Science, Skopje, Macedonia, 15 - 19 May 2015, (Summary Text)

68. OZCAN O T OZCAN L YILMAZ ERSAN A AKPINAR BAYIZIT 2015 Plant Prebiotics for the Development of Fermented Dairy Products

ÖZCAN Ö., ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A.
International Conference on Engineering and Natural Science, Skopje, Macedonia, 15 - 19 May 2015

69. Probiyotik bakterilerin antioksidan etki mekanizmaları

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., OMAK G.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015

70. Prebiyotik etkinin değerlendirilmesinde nicel yaklaşımlar

USTA B., YILMAZ ERSAN L., ÖZCAN T.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.321, (Summary Text)

71. Phenolics in Human Health

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., DELİKANLI KIYAK B.
International Conference on Chemical and Food Engineering-ICCFE, Dubai, United Arab Emirates, 4 - 05 April 2014, vol.5, pp.393-396, (Full Text) Sustainable Development

72. Therapeutic potential of mushroom polysaccharides

ÖZCAN T., ÖZCAN Ö., AKPINAR BAYİZİT A., YILMAZ ERSAN L., DELİKANLI KIYAK B.
3rd International Food Congress, Bursa, Turkey, 26 - 27 September 2014

73. Bursa İlinde Geleneksel Peynirlerin Tüketim Eğilimlerinin Belirlenmesi

ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., AKPINAR BAYİZİT A., VURAL H.
”, 4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, (Summary Text)

74. Sofralık Zeytin Ve Zeytinyağı Tüketici Alışkanlıkları: Bursa İli Örneği

AKPINAR BAYİZİT A., VURAL H., ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B.
4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, (Summary Text)

75. Bursa ilinde geleneksel peynirlerin tüketim eğilimlerinin belirlenmesi

ÖZCAN T., YILMAZ ERSAN L., DELİKANLI KIYAK B., AKPINAR BAYİZİT A., VURAL H.
Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.664, (Summary Text)

76. Bursa İlinde Geleneksel Peynirlerin Tüketim Eğilimlerinin Belirlenmesi

ÖZCAN T., YILMAZ ERSAN L., DELİKANLI B., AKPINAR BAYİZİT A., VURAL H.
4. Geleneksel Gıdalar Sempozyumu, Sözlü-Poster Bildiriler KitabI, Adana, Turkey, 17 - 19 April 2014, pp.664, (Summary Text)

77. Survival of selected probiotic bacteria in set-type yogurt supplemented with chestnut flour

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga-Ohrid, Macedonia, 24 - 26 October 2013

78. Fermented Cream Production with Probiotic Strains

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga-Ohrid, Macedonia, 24 - 26 October 2013, vol.154, (Summary Text)

79. Functional properties of salep beverage

USTA B., YILMAZ ERSAN L.
The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga-Ohrid, Macedonia, 24 - 26 October 2013, vol.557, (Summary Text)

80. Süt ve ürünlerinin doğal antioksidan bileşenleri ve etki mekanizmaları

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Turkey, 15 - 16 November 2012, vol.142, (Summary Text)

81. Yenilenebilir karbon kaynağı olarak peynir altı suyundan Mortierella isabellina CBS 224.35 ile mikrobiyel yağ üretimi

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
Süt Endüstrisinde Yenilikçi Yaklaşımlar Sempozyumu, Denizli, Turkey, 15 - 16 November 2012, pp.143, (Summary Text) Sustainable Development

82. Mikrobiyel polihidroksialkanoat (PHA) üretimi

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., ŞAHİN CEBECİ O. I.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, vol.490, (Summary Text)

83. Dondurmada overrun ve köpük stabilizasyonu

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012

84. Laktoz ve türevlerinin prebiyotik özellikleri

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.488, (Summary Text)

85. Bazı sebzelerin hijyenik kalitesi üzerine kurutma işleminin etkisi

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., ÖZGÜR M.
Türkiye 11. Gıda Kongresi, Hatay, Turkey, 10 - 12 October 2012, pp.487, (Summary Text)

86. Thymus serpyllum’un uçucu yağları ve fonksiyonel özellikleri

DELİKANLI KIYAK B., YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.
III. Geleneksel Gıdalar Kongresi, Konya, Turkey, 10 - 11 May 2012, (Full Text)

87. Trabzon tereyağının yağ asidi kompozisyonunun belirlenmesi

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÇETİN K.
III. Geleneksel Gıdalar Kongresi, Konya, Turkey, 10 - 11 May 2012, pp.189-191, (Summary Text)

88. The effect of prebiotics on the bioavailability of mineral elements in infant formulas

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.
International Symposium of Probiotics Prebiotics in Pediatrics, İstanbul, Turkey, 24 - 26 February 2012, vol.89, (Summary Text)

89. Lactose and Its derivatives in infant formulas

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
International Symposium of Probiotics Prebiotics in Pediatrics, İstanbul, Turkey, 24 February 2012 - 26 February 2016, vol.90, (Summary Text)

90. Effect of herbs and spices on chemical and organoleptic Properties of black table olives

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
IV Conference Table Olives Conference, Cordoba, Argentina, 16 - 17 February 2012, pp.132, (Summary Text)

91. Bioavailability of food polyphenols

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., DELİKANLI KIYAK B., YILDIZ E.
International Food Congress-Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, (Summary Text)

92. Trabzon tereyağının yağ asidi kompozisyonunun belirlenmes

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÇETİN K.
III. Geleneksel Gıdalar Kongresi, Konya, Turkey, 10 May 2012 - 11 May 2011, pp.189-191, (Full Text)

93. Production of single cell oil during growth of Aspergillus species on whey

AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÖZCAN T.
Joint Annual Meeting of ADSA ASAS, Denver, United States Of America, 11 - 15 July 2010, vol.93, pp.608, (Summary Text)

94. Süt yağından elde edilen krema ürünleri

ÖZCAN T., YILMAZ ERSAN L., AYDINOL P.
6. Gıda Mühendisliği Kongresi, Antalya, Turkey, 6 - 08 November 2009, pp.389-395, (Full Text)

95. İzmit pişmaniyesi’nin mikrobiyolojik ve kimyasal özelliklerİ

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T., ŞAHİN O. I., AYDINOL P.
II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.337-340, (Summary Text)

96. Türk kahvesi’nin tarihçesi ve özellikleri

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., ŞAHİN CEBECİ O. I.
II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.599-603, (Full Text)

97. Yöresel Bir Kebap: İskender

YILMAZ ERSAN L., AKPINAR BAYİZİT A., ÖZCAN T.
II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.547-549, (Full Text)

98. Höşmerim tatlısı üretimi ve özellikleri

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., AYDINOL P.
II. Geleneksel Gıdalar Sempozyumu, Van, Turkey, 27 - 29 May 2009, pp.100-103, (Full Text)

99. Mustafakemalpasa cheese-based dessert: A traditional Turkish taste

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
Pamukkale Süt ve Süt Ürünleri Sempozyumu, Denizli, Turkey, 21 - 23 May 2009, pp.145, (Summary Text)

100. Sütlaç’da Lactobacillus acidophilus LA–5 ve Bifidobacterium bifidum BB–12’nin Aktivitesi ve Gelişimi

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., ŞAHİN CEBECİ O. I., AYDINOL P.
Pamukkale Süt ve Süt Ürünleri Sempozyumu, Denizli, Turkey, 21 - 23 May 2009, pp.50, (Summary Text)

101. The occurence of PAH (polycyclic aromatic hydrocarbons) in smoked cheeses

ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN CEBECİ O. I., YILMAZ ERSAN L.
IV. Ulusal Biyomühendislik Kongresi, İzmir, Turkey, 15 - 18 October 2008, pp.149-150, (Summary Text)

102. Viability of Yoghurt and Commercial Probiotic Cultures in Set-type Yoghurt-Like Fermented Milks during Storage

YILMAZ ERSAN L., KURDAL E.
The IPA World Congress, Los-Angeles, Chile, 11 - 12 April 2008, (Summary Text)

103. The organic acid profile of boza: a fermented beverage

AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÖZCAN T., GÜLDAŞ M.
5th International Congress on Food Technology, Atina, Greece, 9 - 11 March 2007, (Full Text)

104. Comparison of the cholesterol content and nutritional value of chicken eggs processed by different methods

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., GÜRBÜZ O., YÜCEL A.
1st International Functional and Nutraceutical Foods Symposium, Antalya, Turkey, 27 - 29 April 2004, (Summary Text)

105. Aromalı kefir üretimi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
Ulusal Kivi Ve Üzümsü Meyveler Sempozyumu, Ordu, Turkey, 23 - 25 October 2003, pp.485-490, (Full Text)

106. Developments in membrane seperation techniques used in production of whey protein concentrate

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., KURDAL E.
Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, Turkey, 22 - 23 May 2003, pp.217-221, (Full Text)

107. Propolis’in kimyasal bileşimi, biyolojik özellikleri ve insan sağlığı üzerine etkisi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A.
2. Marmara Arıcılık Kongresi, Yalova, Turkey, 28 - 30 April 2003, (Summary Text)

108. A Study on the use of yoghurt, Whey, Lactic Acid and Starter Culture on Carrot Fermentation

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
2nd International Conference on Horticultural Science, Kafr El-Sheikh, Egypt, 10 - 12 September 2002, (Summary Text)

109. The suitability of some vegetables for drying

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., ÖZGÜR M.
2nd International Conference on Horticultural Science, Kafr El-Sheikh, Egypt, 10 - 12 September 2002, (Summary Text)
Books 8

1. Süt Teknolojisi

Kurdal E., Özcan T., Yılmaz Ersan L.
U. Ü., Bursa, 2025

2. Technological and Health Effects of Butter By-products Rich in Phospholipids in Consumers Sustainable Diets

Özcan T., Yılmaz Ersan L., Dinkçi N.
in: In Consumer Perceptions and Food, Bogueva Diana, Editor, Springer Nature, Singapore, pp.639-657, 2024

3. Perception and Motivational Trends Towards Kefir Consumption

Yılmaz Ersan L., Özcan T.
in: Consumer Perceptions and Food, Bogueva Diana, Editor, Springer Nature, Singapore, pp.625-638, 2024

4. Effects of ultrasound technology on milk fermentation

CİNİVİZ M., KESER G., YILMAZ ERSAN L., ÖZCAN T.
in: Natural and Technology Sciences, Cogurcu and M. Uzun, Editor, Duvar, İzmir, 2022

5. Yoğurt Teknolojisi

Özcan T., Yılmaz Ersan L., Keser G., Ciniviz M., Narlı M. B.
in: Endüstriyel Gıda Üretim Teknikleri, P. Şanlıbaba,Y. Güçer, Editor, Nobel Yayınevi, Ankara, pp.387-411, 2022

6. The Functional Aspects of Beta Glucan for Dairy Industry

Özcan T., Akpınar Bayizit A., Yılmaz Ersan L.
in: Science within Food: Up-to-date Advances on Research and Educational Ideas, A. Méndez-Vilas, Editor, Formatex Research Center, Badajoz, pp.264-271, 2017

7. The therapeutic potential of pomegranate and its products for prevention of cancer

Akpınar Bayizit A., Özcan T., Yılmaz Ersan L.
in: Cancer Prevention, A.G. Georgakilas, Editor, Open Access Publisher, Rijeka, pp.331-372, 2012 Sustainable Development

8. The therapeutic potential of pomegranate and its products for prevention of cance

Akpınar Bayizit A., Özcan T., Yılmaz Ersan L.
in: Cancer Prevention, A.G. Georgakilas, Editor, InTech Open Access Publisher, Rijeka, Rijeka, pp.331-372, 2012 Sustainable Development
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34

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568

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630

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13

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1666

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17

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16

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2

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33

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3

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66

Project

30

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3

Thesis Advisory

8

Open Access

12
UN Sustainable Development Goals