Gülfem ÜNAL
Ziraat Fakültesi, Süt Teknolojisi Bölümü, Süt Teknolojisi Anabilim Dalı
Araştırma alanları: Tarımsal Bilimler, Mühendislik ve Teknoloji, Gıda Mühendisliği, Ziraat, Süt ve Süt Ürünleri Teknolojisi, Gıda Teknolojisi, Diğer, Temel Bilimler, Yaşam Bilimleri, Biyoteknoloji
Yayınlar
- Berry pulp incorporation into probiotic yoghurt: Microbiological, textural and sensory properties, and antioxidant activity (2026)
- Evaluation of Çanakkale Province Dairy Enterprises in Terms of Occupational Safety and Environmental Management (2024)
- Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging (2024)
- Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt (2024)
- Microbiological, antioxidant, and sensory properties of probiotic yoghurt enriched with different strawberry varieties (2024)
- Probiyotik Yoğurt Üretiminde Farklı Çilek Çeşidi Kullanımının Ürünün Fizikokimyasal ve Duyusal Özellikleri ile Bakteri Canlılığı Üzerine Etkisi (2023)
- KEFİR ÜRETİMİNDE PEYNİRALTI SUYU PROTEİN KONSANTRESİ ve Bifidobacterium lactis KULLANIMININ ÜRÜNÜN MİKROBİYOLOJİK ve DUYUSAL ÖZELLİKLERİNE ETKİSİ (2021)
- Textural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powder (2020)
- İzmir Buca Kapalı/Açık Ceza İnfaz Kurumunda Beslenme Alışkanlıklarının Belirlenmesi (2020)
- Dondurma Teknolojisi (2019)
- Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt (2018)
- EFFECTS OF DIFFERENT PREBIOTICS ON VIABILITY UNDER IN VITRO GASTROINTESTINAL CONDITIONS AND SENSORY PROPERTIES OF FERMENTED MILK (2018)
- The Importance of Polydextrose in Functional Food Science (2018)
- Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
- Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
- THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR (2018)
- Influence of fortification with inulin and hi-maize on textural and sensory properties of set type probiotic yoghurt (2018)
- EFFECTS OF DIFFERENT PREBIOTICS ON VIABILITY UNDER IN VITRO GASTROINTESTINAL CONDITIONS AND SENSORY PROPERTIES OF FERMENTED MILK (2018)
- Iodine in Milk and Dairy Products and its Relationship with Public Health (2018)
- Effect of Whey Protein Concentrate Addition on Some Properties of Fermented Milk (2018)
- Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate (2018)
- Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt (2018)
- The Use of Milk Oligosaccharides as Functional Food Ingredient (2018)
- Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt (2018)
- Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
- THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR (2018)
- Effect of Different Herbs and Packaging Conditions on the Antioxidant and Proteolytic Activities of Probiotic Lor Cheese (2017)
- Fonksiyonel Süt Ürünlerinde İnulinin Önemi (2017)
- Potential Antioxidants: Probiotics (2017)
- Influence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic Yoghurt (2017)
- SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortified With Dietary Fibers, (2017)
- The effects of black and green tea on antioxidant activity and sensory characteristics of kefir (2017)
- Efficacy of Fermented Milks in Controlling Helicobacter Pylori Infection. (2017)
- Folate Biofortification of Fermented Dairy Products (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortifıed with Dietary Fibres (2017)
- Influence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic Yoghurt (2017)
- Somatik Hücreler ve Endojen Enzimlerinin Süt Teknolojisindeki Önemi (2017)
- The effects of black and green tea on antioxidant activity and sensory characteristics of kefir (2017)
- Soya Yoğurdunun Fonksiyonel Özellikleri. (2016)
- Fonksiyonel Süt Ürünlerinin Beslenmemizdeki Önemi (2016)
- Angiotensin-Converting Enzyme (ACE) Inhibitory and Starter Culture Activities in Probiotic Yoghurts: Effect of Sodium Calcium and Whey Protein Concentrate (2016)
- Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt (2016)
- Functional components in cheese whey (2016)
- The Use of Cow Milk Immunoglobulin A as a Potential Functional Food Ingredient (2016)
- Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt (2016)
- Süt Ürünleri Üretiminde Somatik Hücrelerin Önemi:Farklı Bir Bakış (2016)
- Türkiye'deki Geleneksel Peynirlerin Kolesterol Düzeyleri ve Bazı Beslenme Parametreleri (2016)
- Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt (2016)
- Effect of Black and Green Tea on Some Characteristics of Kefir and Drinking Yoghurt During Storage (2015)
- A Quality Characteristic in Dairy Products Lysinoalanine (2014)
- Modifiye Atmosfer Paketlemenin Lor Peynirinin Raf Ömrü Üzerine Etkisi (2014)
- Süttozu ve Diğer Süt Bazlı Toz Ürünlerin Kullanım Alanları (2014)
- Milk Processing Techniques to Reduce Cow's Milk Allergenicity (2014)
- A Novel Technology for Improving Yoghurt Texture: Ultrasonication (2014)
- The Role of Dairy Products in the Management of Diabetes Treatment (2014)
- The Use of Lactulose in Functional Food Applications (2014)
- ANTIOXIDANT ACTIVITY OF PROBIOTIC YOGHURT FORTIFIED WITH MILK PROTEIN BASED INGREDIENTS (2013)
- Süt Ürünlerinin İşlenmesi ve Paketlenmesinde Karbondioksit Kullanımı (2012)
- Yüksek Hidrostatik Basınç Teknolojisinin Süt Endüstrisinde Kullanımı (2012)
- Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate (2012)
- Kargı Tulum Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri (2012)
- Plazmin Aktivitesinin UHT Sütün Raf Ömrü Açısından Önemi (2012)
- Yoğurdun Beslenme Açısından Önemi (2012)
- Antioxidant activity of commercial dairy products (2012)
- Süt Proteinlerinin Gıda Endüstrisinde Nanoteknolojik Olarak Uygulama Alanları (2012)
- Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate (2012)
- Uzun Zincirli Omega-3 Yağ Asitleri (EPA ve DHA) ve Oleik Asidin Sütün Zenginleştirilmesinde Kullanımı (2012)
- Influence of fortification with sodium–calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set‐type yoghurt (2012)
- Dondurma Teknolojisinde Stabilizer Kullanımının Önemi (2012)
- Dondurma Teknolojisinde Isıl İşlemin Önemi (2012)
- Antioxidant activity of probiotic yoghurt fortified with caseinate or whey protein concentrate (2011)
- Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with caseinate or whey protein concentrate (2011)
- Influence of fortification with caseinate and whey protein concentrate on textural and sensory properties of set-type yoghurt (2011)
- Generation of Antimicrobial Peptides from Casein Fractions (2011)
- Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin (2011)
- Importance of probiotics in oral health (2011)
- The Biochemical and Microbiological Characteristics of Kargı Tulum Cheese (2010)
- The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk (2010)
- Süt ve Süt Ürünlerinde bir Kalite Parametresi: LAL (2009)
- Keçi ve Koyun Sütü Peynirlerinde Biyoçeşitlilik ve Coğrafi İşaretleme (2009)
- Influence of Spirulina Platensis Biomass on Microbiological Viability in Traditional and Probiotic Yogurts During Refrigerated Storage (2009)
- Effects of aging time and storage temperature on the rheological and sensory characteristics of whole ice cream (2008)
- Effects of aging time and storage temperature on the rheological and sensory characteristics of whole ice creamMilchwissenschaft (2008)
- Effects of whey protein concentrate and fructooligosaccharide on the rheological and sensory properties of reduced-fat probiotic yoghurt (2008)
- Süt Proteini Kaynaklı Peptidlerin Antibakteriyal Aktivitesi (2008)
- Importance of dairy products - in metabolic syndrome-cardiovascular disease, insulin resistance and diabetes, and hypertension (Part 2) (2008)
- Sütte Bulunan Antioksidatif Etmenler (2008)
- Süt Endüstrisinde Laktoperoksidaz Sistemin Önemi (2007)
- Anne Sütü Oligosakkaritleri (2007)
- Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin (2007)
- Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced‐Fat Probiotic Yogurt during Storage (2007)
- Importance of Dairy Products in Metabolic Syndrome (2007)
- Breast Milk Leptin in Childhood Obesity (2007)
- Bebek Beslenmesinde Anne Sütünün Ayrıcalığı (2007)
- Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese (2007)
- Breast Milk Leptin in Childhood Obesity (2007)
- Importance of dairy products in metabolic syndrome- obesity and hypercholesterolemia (Part 1) (2007)
- Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin (2007)
- Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage (2007)