Nayil DİNKÇİ
Ziraat Fakültesi, Süt Teknolojisi Bölümü, Süt Teknolojisi Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Süt ve Süt Ürünleri Teknolojisi, Tarımsal Bilimler, Ziraat, Gıda Bilimleri, Gıda Mikrobiyolojisi, Diğer, Zootekni ve Hayvan Besleme
Yayınlar
- FROM WASTE TO VALUE: VALORISING CHEESE WHEY THROUGH PURPLE PHOTOTROPHIC BACTERIA FOR SINGLE - CELL PROTEIN PRODUCTION (2026)
- Optimization of Different Methods for the Extraction of Mulberry Leaves and the Effects on Caco-2 Cells (2026)
- Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises (2026)
- Formulation and Development of Functional Probiotic Beverages from Whey Protein Concentrates of Different Species (2026)
- Brewers’ Spent Grains Upcycling in Foodstuffs (2025)
- Hazelnut Skin: Waste or an Important Source for Phenolic Compounds (2025)
- Trends and Innovative Methods in Whey Management (2025)
- Current Opportunities of Brewers' Spent Grains Upcycling (2025)
- Development of Whey Based Sports Drinks from Cow, Sheep and Goat WPC (2025)
- Optimization of Different Methods for the Extraction of Mulberry Leaves and the Effects on Caco-2 Cells (2025)
- QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET (2024)
- Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts (2024)
- Technological and Health Effects of Butter By-products Rich in Phospholipids in Consumers’ Sustainable Diets (2024)
- The Importance and Health Benefits of Whey Proteins (2023)
- Whey Valorization From Science To Hands On (2023)
- Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents (2023)
- Süt değer zincirinde sürdürülebilirlik - Romanya ve Türkiye'de uygulanan uygulama örnekleri (2023)
- Sustenabilitatea pe lanțul valoric în domeniul laptelui- exemple de practici implementate în România și Turcia (2023)
- Peyniraltı Suyunun Değerlendirilmesi:Küçük ve Orta Ölçekli İşletmeler İçin Yeni Eğilimler (2023)
- Karadut Meyvesi ve Yaprağının Fermente Süt Ürünlerinde Kullanımı ve Sağlık Üzerine Etkileri (2023)
- Therapeutic Potential of Whey Proteins (2023)
- Summary of all the information available at the Mediterranean countries from the actual whey processing situation and the best options to valorise the cheese whey (2022)
- New products to valorise whey ultrafiltrate (2022)
- KEFİR ÜRETİMİNDE PEYNİRALTI SUYU PROTEİN KONSANTRESİ ve Bifidobacterium lactis KULLANIMININ ÜRÜNÜN MİKROBİYOLOJİK ve DUYUSAL ÖZELLİKLERİNE ETKİSİ (2021)
- Summary of Information Relating to Whey Processing and Valorisation (2021)
- The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt (2021)
- Whey, Waste or Value? (2021)
- Survival of probiotics in functional foods during shelf life (2019)
- Survival of Probiotics in Functional Foods During Shelf Life (2019)
- Traditional Cheeses of Marmara Region (2019)
- Akıtif Ambalajlamada Güncel Uygulamalar (2019)
- Peynir Altı Suyu Bazlı İçeceklerin Fonksiyonel Özellikleri (2019)
- Traditional Cheeses of the Region (2019)
- Türkiye Süt Sanayi - Gönen (2019)
- Akıllı Ambalajlar, Uygulamalar ve Yeni Teknikler (2019)
- Influence of the Addition of Hazelnut Skin on the Textural Properties of Innovative Yoghurt (2018)
- ESL Milk – Techniques fort he Detection of Different Heat Loads (2018)
- Effects of Somatic Cell Count on Properties of Probiotic Yoghurt. (2018)
- Application of Hazelnut By-Products for Innovative Functional Yoghurt Production (2018)
- The Effect of Hazelnut Skin on Microbiological Properties of Functional Yoghurt (2018)
- ESL Milk – Packaging (2018)
- Gıda Mühendisliği Terimleri, Süt Teknolojisi Terimleri (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)
- Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate (2018)
- Influence of Hazelnut Skin Addition on the Functional Properties of Set Type Yoghurt (2018)
- ESL Milk – A Novel Product or Myth (2018)
- ESL Milk – One Concept Different Technologies (2018)
- Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
- The Use of Hazelnut Waste as a Functional Ingredient in Food Technology (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortified With Dietary Fibers, (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortifıed with Dietary Fibres (2017)
- Hazelnut Skin as an Alternative Source for Dietary Fibre and Phenolic Compounds (2016)
- CHEESE WHEY AS AN ENERGY SOURCE (2016)
- Fonksiyonel Özellikleri Geliştirilmiş Yoğurt Üretiminde Yeni Trendler (2016)
- Angiotensin-Converting Enzyme (ACE) Inhibitory and Starter Culture Activities in Probiotic Yoghurts: Effect of Sodium Calcium and Whey Protein Concentrate (2016)
- ALTERNATIVE TECHNIQUES IN CHEESE WHEY MANAGEMENT (2016)
- AN ALTERNATIVE SOURCE FOR DIETARY FIBRE AND PHENOLIC COMPOUNDS (2016)
- An Alternative Method for Cheese Whey Valorisation Biogas (2015)
- The Traditional Way of Whey Valorisation (2015)
- An Alternative Way For Hazelnut Waste Valorisation (2015)
- An Effective Way For Cheese Whey Valorisation (2015)
- An innovative approach: cow/oat milk based kefir (2015)
- A Quality Characteristic in Dairy Products Lysinoalanine (2014)
- Sanayileşmeyi Başarmış Geleneksel Bir Ürün: Torba Yoğurdu (2014)
- A Real Artwork: Mihaliç Cheese (2013)
- The Cheese Discovered by Chance: Koponesti (2013)
- Antioxydant Activity of Probiotic Yoghurt Fortified With Milk Protein Based Ingredients (2013)
- The Influence of Transglutaminase Treatment on Functional Properties of Strained Yoghurt (2012)
- Physicochemical biochemical textural and sensory properties of Telli cheese a traditional Turkish cheese made from cow milk (2012)
- Fatty Acid and Mineral Levels in Van Otlu (Herby) Cheese Collected from Southeastern of Turkey (2012)
- Zeytinyağında Olgunlaştırılan Gaziantep Peynirinin Bazı Özellikleri (2012)
- Torba Yoğurdu Üretiminde Transglutaminaz Enzimi Kullanımın Yoğurdun Mikrobiyolojik Özelliklerine Etkisi (2012)
- PHYSICOCHEMICAL, BIOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TELLI CHEESE - A TRADITIONAL TURKISH CHEESE MADE FROM COW MILK (2012)
- Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate (2012)
- Farklı İşletmelerde Üretilen Köy Peynirlerinin Özellikleri (2012)
- Kargı Tulum Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri (2012)
- Physicochemical biochemical textural and sensory properties of Telli cheese a traditional Turkish cheese made from cow milk (2012)
- Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese (2011)
- Mineral and trace element concentrations of kashar cheese sold in İzmir, Turkey (2011)
- Antioxidant activity of probiotic yoghurt fortified with caseinate or whey protein concentrate (2011)
- Physicochemical, microbiological and sensory characteristics of Soymilk Kefir (2011)
- Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with caseinate or whey protein concentrate (2011)
- The influence of transglutaminase treatment on functional properties of strained yoghurt (2011)
- Influence of a Vegetable Fat Blend on the Texture Microstrcture and Sensory Properties of Kashar Cheese (2011)
- The effect of emulsifying salts on textural and flavour properties of Kashar cheese (2011)
- Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin (2011)
- Physicochemical, microbiological and sensory characteristics of Soymilk Kefir (2011)
- Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures (2011)
- Farklı Özelliklerde Starter Kültür Kullanımının Ayran Kalitesi Üzerine Etkisi (2011)
- Ayran Üretiminde Farklı Özelliklerde Starter Kültür Kullanımının Ayran Kalitesi Üzerine Etkisi. (2011)
- The Biochemical and Microbiological Characteristics of Kargı Tulum Cheese (2010)
- 19. SULH CEZA MAHKEMESİ’NE İZMİR (2010)
- Nutritional Aspects and Safety of Organic Foods (2010)
- The Biochemical and Textural Properties of Kashar Cheese Sold in the Supermarkets in Izmir (2010)
- The Functional and Health Effects of a Dietary Fiber: Inulin (2010)
- Saanen Keçisi Sütünün Genel Özellikleri (2010)
- Sağlıklı Bir Yaşam İçin Süt (2009)
- Süt ve Süt Ürünlerinde bir Kalite Parametresi: LAL (2009)
- Temel Besin Maddesi: SÜT (2008)