Oktay YERLİKAYA

Ziraat Fakültesi, Süt Teknolojisi Bölümü, Süt Teknolojisi Anabilim Dalı

Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Tarımsal Bilimler, Gıda Teknolojisi, Süt ve Süt Ürünleri Teknolojisi, Gıda Bilimleri, Gıda Mikrobiyolojisi, Ziraat, Temel Bilimler, Yaşam Bilimleri

Yayınlar

• Yoğurt Çeşitleri (2026)
• Yoğurt ve Laktoz İntoleransı (2026)
• Functional and physicochemical properties of pomegranate seed protein concentrate produced by the precipitation method at the isoelectric pH (2026)
• Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review (2026)
• Bacteriophages in whey powder processing: Sources of contamination and control strategies (2026)
• Quantitative characterization of biochemical and functional property differentiation in Kefir as influenced by targeted yeast supplementation (2026)
• Characterization of Vinegar-Like Functional Salad Dressings Produced Using Water Kefir and Milk Permeate (2026)
• Characterization of Vinegar-Like Functional Salad Dressings Produced Using Water Kefir and Milk Permeate (2026)
• Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses (2025)
• Determination of some physicochemical, microbiological, sensorial properties and vitamin B12 contents in kefirs by using biopreservative cultures (2025)
• Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir (2025)
• Peyniraltı Suyunun Değerlendirilmesindeki Yenilikçi Yaklaşımlar (2025)
• Milk and Dairy Products Consumption Behavior of Azerbaijan State Agricultural University Students (2025)
• Milk and Dairy Products Consumption Behavior of Azerbaijan State Agricultural University Students (2025)
• Peyniraltı Suyunun Değerlendirilmesindeki Yenilikçi Yaklaşımlar (2025)
• Plant-Based Milk Alternatives in Kefir Production: A Review (2025)
• Kefir Mikrobiyotasında Mayaların Rolü: Bakteriyel Dinamikler ve Kalite İlişkisi (2025)
• Soğuk Plazma Uygulamalarının Süt Bileşenleri Üzerine Etkisi (2025)
• Health benefits and risks of fermented foods—the PIMENTO initiative (2024)
• Protective effect of the use of bioprotective culture in kefir production against Escherichia coli and Enterococcus faecalis contamination (2024)
• Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp. (2024)
• The Effect of Covering Corn Silage with Tomato or Apple Pomace on Fermentation Parameters and Feed Quality (2024)
• Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling (2024)
• Development of a novel milk-based product fortified with carrot juice (2024)
• The Dual Effect of Yeasts in Kefir Production: An In-Depth Study on Swelling Issues and Product Quality (2024)
• Hurdle Technology as a Promising Procedure for Production of Functional Milk-Carrot Drink (2024)
• Kefirde biyokoruma özellikli kültür kullanımının Escherichia coli ve Enterococcus faecalis karşı koruyucu etkisi (2023)
• Whey and its assessment in sustainable dairy industry (2023)
• A review of fermented milks: potential beneficial effects on human nutrition and health (2023)
• A review of fermented milks: potential beneficial effects on human nutrition and health (2023)
• Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria (2023)
• The Effect of Different Yeast Types on the Composition of Carbohydrates and Aroma Compounds in Kefir Drinks (2023)
• İnülin ve Bifidobacterium spp. kullanılarak üretilen sinbiyotik yoğurtların bazı özellikleri (2023)
• The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks (2023)
• Sürdürülebilir Gıda Sistemlerinde Yeşil Mutfak (2022)
• A review of milk kefir: Potential beneficial effects on human nutrition and health (P8.14) (2022)
• Enterococci: a review of potential technological and functional properties (2022)
• Sürdürülebilir Gıda Sistemlerinde Yeşil Mutfak (2022)
• THE INFLUENCE OF DIFFERENT YEAST SPECIES ON MICROBIOLOGICAL AND SENSORIAL PROPERTIES ON KEFIR (2022)
• Çiğ Sütün Depolanması ve Soğutmanın Önemi (2022)
• The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants (2022)
• Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants (2022)
• The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants (2022)
• The metagenomic composition of water kefir microbiota (2022)
• Pınarbaşı Uzunyayla Bölgesi Çerkes Peynirlerinin Bazı Fizikokimyasal ve Duyusal Özellikleri Üzerine Bir Araştırma (2022)
• USE OF INDUSTRIAL PLANTS AS DAIRY ALTERNATIVES (2022)
• Sürdürülebilir Gıda Sistemlerinde Yeşil Mutfak (2022)
• The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese (2021)
• USE OF MEDICINAL AND AROMATIC PLANTS IN DAIRY PRODUCTS (2021)
• The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese (2021)
• The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt (2021)
• Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir grains (2021)
• Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi (2021)
• Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties (2021)
• An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products (2021)
• The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese (2021)
• Farklı starter kültür kullanımının yoğurtların tekstürel ve viskozite özelliklerine etkisi (2021)
• Organik Süt (2020)
• ORGANİK SÜT (2020)
• The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese (2020)
• Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk (2020)
• Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains (2020)
• Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts (2020)
• Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products (2020)
• Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures (2020)
• Changes in benzoic acid content of goat milk kefir produced using different kefir cultures (2020)
• A PRODUCT WITH HIGH PROBIOTIC POTENTIAL: CAMEL MILK (2019)
• Dairy protein vs meat and plants for muscle health (2019)
• A Product With High Probiotic Potential: Camel Milk (2019)
• Süt Ürünlerinde Prebiyotiklere Yeni Bir Bakış (2019)
• Set Tipi Probiyotik Yoğurt Üretiminde Enterococcus faecium ve Enterococcus durans suşlarının Lactobacillus delbruecki subsp. bulgaricus ve Streptococcus thermophilus ile Kombine Kullanımı (2019)
• İnsan Beslenmesinde Kullanılan Süt Çeşitlerinin Besinsel ve Teknolojik Özellikleri (2019)
• Paraprobiyotikler ve Sağlığa Faydaları (2019)
• Fermente Süt Ürünlerinde Ambalaj Materyalinin Ürün Kalitesi Açısından Önemi (2019)
• In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products (2019)
• A traditional cheese from Greece to Turkey: Armola (2019)
• Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi (2019)
• Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture (2019)
• Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties (2019)
• PEYNİRALTI SUYU VE TÜRKİYE’xxDE DEĞERLENDİRİLMESİ (2018)
• Ege Bölgesi’nde Üretilen ve Tüketime Sunulan Beyaz Peynirlerin Bazı Mikrobiyolojik Özelliklerinin İncelenmesi Üzerine Bir Araştırma (2018)
• Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis (2018)
• Fermented milks containing propionibacteria-: Physicochemical, rheological, microbiological and sensory properties (P4.6) (2018)
• Yenilebilir Film Ve Kaplama Uygulamalarında AntimikrobiyalUçucu Yağlar (2018)
• An Alternative Athlete Beverage: Chocolate Milk (2018)
• Güvenli Süt Ürünü Üretiminde ve Korunmasında Laktik Asit Bakterilerinin Rolü (2018)
• Medical Plants and Nutraceuticals: Food Applications and Their Interactions with Food Ingredients (2018)
• Probiyotik Armola Peynirlerinin Antimikrobiyal Aktivitesi (2018)
• Peyniraltı Suyu ve Türkiye'de Değerlendirilmesi (2018)
• Adaptation of lactic acid bacteria and yeasts in traditional fermented milk beverages: Kefir and Koumiss (2018)
• Functional Metabolites Producing from Lactic Acid Bacteria (2018)
• Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains (2018)
• Keçi Sütünde Somatik Hücre Sayısı ve Malondialdehit Miktarı Arasındaki İlişkinin Belirlenmesi (2018)
• Ege ve Marmara Bölgesinde Üretilen ve Tüketime Sunulan Beyaz Peynirlerin Bazı Mikrobiyolojik Özelliklerinin İncelenmesi Üzerine Bir Araştırma (2018)
• Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk (2017)
• Functional Properties of Whey Based Bioactive Peptides Obtained from Different Milk Types (2017)
• Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk (2017)
• AN IMPORTANT IMPLEMENTATION FOR THE DEVELOPMENT OF BIOACTIVES OF MEDICAL PLANTS: FERMENTATION (2017)
• Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri (2017)
• Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk (2017)

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