Nayil DİNKÇİ

Ziraat Fakültesi, Süt Teknolojisi Bölümü, Süt Teknolojisi Anabilim Dalı

Research areas: Engineering and Technology, Food Engineering, Food Technology, Processing Diary And Related Products, Agricultural Sciences, Agriculture, Food Science, Food Microbiology, Other, Zootechnical and Animal Feed

Publications

• 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)
• FROM WASTE TO VALUE: VALORISING CHEESE WHEY THROUGH PURPLE PHOTOTROPHIC BACTERIA FOR SINGLE - CELL PROTEIN PRODUCTION (2026)
• Brewers’ Spent Grains Upcycling in Foodstuffs (2025)
• Current Opportunities of Brewers' Spent Grains Upcycling (2025)
• Hazelnut Skin: Waste or an Important Source for Phenolic Compounds (2025)
• Trends and Innovative Methods in Whey Management (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)
• 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)
• QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET (2024)
• Sustainability in the milk value chain - examples of practices implemented in Romania and Turkey (2023)
• Sustainability in the milk value chain - examples of practices implemented in Romania and Turkey (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)
• 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)
• 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)
• Summary of Information Relating to Whey Processing and Valorisation (2021)
• INFLUENCE of WHEY PROTEIN CONCENTRATE and Bifidobacterium lactis ADDITION ON MICROBIOLOGICAL and SENSORY PROPERTIES of KEFİR (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)
• Traditional Cheeses of Marmara Region (2019)
• Akıtif Ambalajlamada Güncel Uygulamalar (2019)
• Survival of probiotics in functional foods during shelf life (2019)
• Peynir Altı Suyu Bazlı İçeceklerin Fonksiyonel Özellikleri (2019)
• Türkiye Süt Sanayi - Gönen (2019)
• Traditional Cheeses of the Region (2019)
• Akıllı Ambalajlar, Uygulamalar ve Yeni Teknikler (2019)
• ESL Milk – Techniques fort he Detection of Different Heat Loads (2018)
• Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
• Gıda Mühendisliği Terimleri, Süt Teknolojisi Terimleri (2018)
• The Effect of Hazelnut Skin on Microbiological Properties of Functional Yoghurt (2018)
• ESL Milk – Packaging (2018)
• Application of Hazelnut By-Products for Innovative Functional Yoghurt Production (2018)
• Influence of the Addition of Hazelnut Skin on the Textural Properties of Innovative Yoghurt (2018)
• Effects of Somatic Cell Count on Properties of Probiotic Yoghurt. (2018)
• ESL Milk – One Concept Different Technologies (2018)
• Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate (2018)
• ESL Milk – A Novel Product or Myth (2018)
• Influence of Hazelnut Skin Addition on the Functional Properties of Set Type Yoghurt (2018)
• Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortified With Dietary Fibers, (2017)
• The Use of Hazelnut Waste as a Functional Ingredient in Food Technology (2017)
• Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortifıed with Dietary Fibres (2017)
• Angiotensin-Converting Enzyme (ACE) Inhibitory and Starter Culture Activities in Probiotic Yoghurts: Effect of Sodium Calcium and Whey Protein Concentrate (2016)
• Fonksiyonel Özellikleri Geliştirilmiş Yoğurt Üretiminde Yeni Trendler (2016)
• CHEESE WHEY AS AN ENERGY SOURCE (2016)
• Hazelnut Skin as an Alternative Source for Dietary Fibre and Phenolic Compounds (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)
• Sanayileşmeyi Başarmış Geleneksel Bir Ürün: Torba Yoğurdu (2014)
• A Quality Characteristic in Dairy Products Lysinoalanine (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)
• 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)
• Farklı İşletmelerde Üretilen Köy Peynirlerinin Özellikleri (2012)
• Kargı Tulum Peynirinin Kimyasal ve Mikrobiyolojik Özellikleri (2012)
• Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate (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)
• 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)
• Antioxidant activity of probiotic yoghurt fortified with caseinate or whey protein concentrate (2011)
• Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures (2011)
• Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin (2011)
• Farklı Özelliklerde Starter Kültür Kullanımının Ayran Kalitesi Üzerine Etkisi (2011)
• Ayran Üretiminde Farklı Özelliklerde Starter Kültür Kullanımının Ayran Kalitesi Üzerine Etkisi. (2011)
• The effect of emulsifying salts on textural and flavour properties of Kashar cheese (2011)
• Influence of a Vegetable Fat Blend on the Texture Microstrcture and Sensory Properties of Kashar Cheese (2011)
• The Biochemical and Microbiological Characteristics of Kargı Tulum Cheese (2010)
• 19. SULH CEZA MAHKEMESİ’NE İZMİR (2010)
• The Biochemical and Textural Properties of Kashar Cheese Sold in the Supermarkets in Izmir (2010)
• Nutritional Aspects and Safety of Organic Foods (2010)
• The Functional and Health Effects of a Dietary Fiber: Inulin (2010)
• Saanen Keçisi Sütünün Genel Özellikleri (2010)
• Süt ve Süt Ürünlerinde bir Kalite Parametresi: LAL (2009)
• Sağlıklı Bir Yaşam İçin Süt (2009)
• Temel Besin Maddesi: SÜT (2008)
• The effect of using vegetable fat blend on some attributes of kashar cheese (2008)
• Anne Sütü Oligosakkaritleri (2007)
• Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese (2007)
• Memenin Yapısı, Gelişimi ve Sütün Oluşumu (2007)
• Süt ve Süt Ürünlerinin Üretiminde Kullanılan Teknik ve Yardımcı Katkı Maddeleri (2007)
• The Importance of Probiotics in Pediatrics (2006)

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