Publications & Works

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

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

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., Usta-Gorgun B., Keser G., Ciniviz M., et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , 2023 (SCI-Expanded) identifier

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

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

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

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

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

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

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

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

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

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

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

ÖZCAN T., ŞAHİN S., AKPINAR BAYİZİT A., YILMAZ ERSAN L.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.72, no.1, pp.65-73, 2019 (SCI-Expanded) identifier identifier

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

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

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

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

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)

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

“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)

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

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)

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

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., Basoglu F.
MLJEKARSTVO , vol.64, no.2, pp.111-118, 2014 (SCI-Expanded) identifier identifier

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

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

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

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

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

ÖZGÜR M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA , vol.39, no.1, pp.144-151, 2011 (SCI-Expanded) identifier identifier

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

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

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

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

ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., Sahin O. I., AYDINOL SÖNMEZ P.
MLJEKARSTVO , vol.60, no.2, pp.135-144, 2010 (SCI-Expanded) identifier identifier

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

AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÖZCAN T.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.13, no.3, pp.648-656, 2010 (SCI-Expanded) identifier identifier

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

AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L., GÜRBÜZ O.
PAKISTAN VETERINARY JOURNAL , vol.30, no.4, pp.219-222, 2010 (SCI-Expanded) identifier identifier

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

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

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

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

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

Bifidojenik Faktör Olarak Laktoz Türevlerinin Önemi

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., DELİKANLI KIYAK B.
Uludağ Üniversitesi Ziraat Fakültesi Dergisi , vol.30, no.2, pp.79-90, 2016 (Peer-Reviewed Journal)

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

The Use of Prebiotics of Plant Origin in Functional Milk Products

ÖZCAN Ö., ÖZCAN T., YILMAZ ERSAN L., AKPINAR BAYİZİT A., DELİKANLI B.
Food Science and Technology , vol.4, no.2, pp.15-22, 2016 (Peer-Reviewed Journal)

Evaluation of Fatty Acid Profile of Trabzon Butter

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., ÇETİN K., DELİKANLI B.
International Journal of Chemical Engineering and Applications , vol.7, no.3, pp.190-194, 2016 (Peer-Reviewed Journal)

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

The Antioxidative Capacity of Kefir Produced from Goat Milk

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., ŞAHİN S.
International Journal of Chemical Engineering and Applications , vol.7, no.1, pp.22-26, 2016 (Peer-Reviewed Journal)

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)

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)

Phenolics in Human Health

ÖZCAN T., AKPINAR BAYİZİT A., YILMAZ ERSAN L., BERRAK D.
International Journal of Chemical Engineering and Applications , vol.5, no.5, pp.393-396, 2014 (Peer-Reviewed Journal) Sustainable Development

Türkiye’de koyun sütü üretimi ve değerlendirilmesi

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

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

Refereed Congress / Symposium Publications in Proceedings

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

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

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

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

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

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

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 Sustainable Development

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 Sustainable Development

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

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

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

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 Sustainable Development

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

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

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

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

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

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

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

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

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

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

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

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

Low-Fat Foods: Functionality of Fat Replacers

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 Sustainable Development

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

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

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

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

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

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

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

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

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

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 Sustainable Development

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Books & Book Chapters

Yoğurt Teknolojisi

ÖZCAN T., YILMAZ ERSAN L., KESER G., CİNİVİZ M., NARLI M. B.
in: Endüstriyel Gıda Üretim Teknikleri, P. Şanlıbaba, Y. Güçer, Editor, Nobel, Ankara, pp.387-411, 2022

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

Süt Teknolojisi

Kurdal E., Özcan T., Yılmaz Ersan L.
U. Ü., Bursa, 2019

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

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

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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Publication

186

Citation (WoS)

313

H-Index (WoS)

11

Citation (Scopus)

378

H-Index (Scopus)

11

Project

28

Intellectual Property

3

Thesis Advisory

8

Open Access

12
UN Sustainable Development Goals