Özer KINIK
Ziraat Fakültesi, Süt Teknolojisi Bölümü, Süt Teknolojisi Anabilim Dalı
Research areas: Engineering and Technology, Food Engineering, Agricultural Sciences, Food Technology, Processing Diary And Related Products, Agriculture, Food Science, Food Microbiology, Natural Sciences, Health Sciences
Publications
- Characterization of Vinegar-Like Functional Salad Dressings Produced Using Water Kefir and Milk Permeate (2026)
- Quality characteristics of yogurt sweetened with stevia and enriched with date pulp (2026)
- Impact of different milk types on probiotic smoothies produced with blueberries and chia: in vitro antioxidant potential and some characteristic properties (2025)
- Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis (2025)
- Bioactive compounds in fermented foods: a systematic narrative review (2025)
- Functional and phenolic characterization of medicinal plant-enriched strained yogurt: bioactivity and storage stability (2025)
- Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses (2024)
- Protein‐added kefir: biochemical changes in in vitro digestion stages (2024)
- Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts (2024)
- Antimicrobial activity and sensory acceptability of probiotic-strained (Torba) yogurt with medicinal and aromatic plants (2024)
- Protein-Added Kefir: Biochemical Changes in in Vitro Digestion Stages (2023)
- Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products (2023)
- The Impact of Different Grape Pomaces from Winemaking Waste on the Ripening of İzmir Tulum Cheese: A Study on Fatty Acid Composition, Free Fatty Acids, and Volatile Compounds (2023)
- Meyveli süt ürünlerinde gıda boyası kullanımı ve tüketici davranışları: İzmir ili örneği (2023)
- Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity (2023)
- Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma (2023)
- Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures (2023)
- The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants (2022)
- Probiotics dairy drink for patients with Galactosemia (2022)
- Probiotic kefir consumption improves serum apolipoprotein A1 levels in metabolic syndrome patients: a randomized controlled clinical trial (2022)
- Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants (2022)
- The metagenomic composition of water kefir microbiota (2022)
- Rheological properties and microbiological characteristics of kefir produced from different milk types (2021)
- The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt (2021)
- The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese (2021)
- Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi (2021)
- İzmir Piyasasında Satışa Sunulan Tereyağı Ve Peynir Örneklerinin β-Sitosterol İçeriklerinin Tespiti İle Tağşiş Belirlenmesi (2020)
- İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürünün Kullanımı (2020)
- The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese (2020)
- Manda Sütü ve Diğer Süt Karışımlarıyla Üretilen Kefirlerin Bazı Özelliklerinin Belirlenmesi (2020)
- Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria (2020)
- İzmir Tulum Peyniri Üretiminde Peynir Altı Suyu Kültürünün Kullanımı (2020)
- Effects of Regular Kefir Consumption on Gut Microbiota in Patients with Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study (2019)
- Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü TüketimiYerlikaya O. , Kınık Ö. (2019)
- Paraprobiyotikler ve Sağlığa Faydaları (2019)
- Importance of Bacillus thermoamylovorans in Dairy Technology (2018)
- Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
- Probiyotik Armola Peynirlerinin Antimikrobiyal Aktivitesi (2018)
- Importance of Bacillus thermoamylovorans in Dairy Technology (2018)
- An Alternative to Cow Milk: Vegetable Based Milk Types (2018)
- Effects of Somatic Cell Count on Properties of Probiotic Yoghurt. (2018)
- A Study on the Change in Postpartum Immunoglobulins of Goats and Kids (2018)
- Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking Yoghurt (2018)
- Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability (2018)
- Farklı Oranlarda Keçi Sütü İle Üretilmiş Probiyotik Dondurmaların Kalite Özellikleri Üzerine Bir Araştırma (2018)
- THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR (2018)
- Effect of Some Pro and Prebiotics on Fatty Acid and Organic Acid Composition of Symbiotic Goat Cheese (2018)
- Enrichment of probiotic ice cream with different dietaryfibers: Structural characteristics and culture viability (2018)
- A Study on the Change in Postpartum Immunoglobulins of Goats and Kids (2018)
- Probiyotik Armola Peynirlerinin Antimikrobiyal Aktivitesi (2018)
- An Alternative to Cow Milk: Vegetable Based Milk Types (2018)
- Effects of Somatic Cell Count on Properties of Probiotic Yoghurt. (2018)
- EFFECTS OF LACTIC ACID BACTERIA ONLACTOSE P.INTOLERANCE, DIARRHEALDISEASE AND ALLERGY (2018)
- The effects of black and green tea on antioxidant activity and sensory characteristics of kefir (2017)
- Sütteki Osteopontinin Biyolojik Rolü, Fonksiyonel Özellikleri ve İnsan Sağlığına Etkisi (2017)
- Functional Properties of Whey Based Bioactive Peptides Obtained from Different Milk Types (2017)
- An Important Implementation for the Development of Bioactives of Medical Plants: Fermentation (2017)
- Functional Properties of Whey Based Bioactive Peptides Obtained from Different Milk Types (2017)
- Biotechnological Production of Lactic Acid by Lactic Acid Bacteria (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortifıed with Dietary Fibres (2017)
- Yoghurt drink for lactose and galactose intolerant patients. (2017)
- Deve Sütü ve Diyabet Tedavisindeki Önemi (2017)
- Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk (2017)
- Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced from Different Milk Types (2017)
- Importance of Salt in Dairy Products and Sodium Reduction Strategies in Food and Dairy Products (2017)
- The effects of black and green tea on antioxidant activity and sensory characteristics of kefir (2017)
- FUNCTIONAL PROPERTIES OF PROBIOTIC ICE CREAM PRODUCED FROM GOAT'S MILK", CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
- Physicochemical and Sensorial Properties of Sepet Cheeses Packaged under Different Modified Atmospheric Conditions (2017)
- Biotechnological Production of Lactic Acid by Lactic Acid Bacteria (2017)
- Sütte B-kazein A1 ve A2 Varyantı ve Sağlık İlişkisi (2017)
- AN IMPORTANT IMPLEMENTATION FOR THE DEVELOPMENT OF BIOACTIVES OF MEDICAL PLANTS: FERMENTATION (2017)
- Geleneksel Peynirlerin Zengin ve Farklı Mikrobiyatasının Sağlık Üzerine Olası Olumlu Etkileri (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortifıed with Dietary Fibres (2017)
- Süt Bazlı İçecekler ve Diğer İçeceklerde Probiyotik Canlılığı Üzerine Gıda Matriksinin Etkisi (2017)
- FUNCTIONAL PROPERTIES OF PROBIOTIC ICE CREAM PRODUCED FROM GOAT'S MILK (2017)
- Fonksiyonel Gıdaların İnsan Sağlığı Açısından Değerlendirilmesinde Yeni Bir Bakış Fonksiyonel Gıda Bileşenlerinin Oluşturabileceği Riskler (2016)
- The Effects of Heat Treatment Techniques on Milk Components in Terms of Food Security and Human Nutrition (2016)
- Farklı Modifiye Atmosfer Koşulları ile Paketlenen Sepet Peynirinin Aroma Bileşenleri, Serbest Yağ Asitleri Kompozisyonu ve Mikrobiyolojik Özellikleri (2016)
- Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt (2016)
- BAKTERİYOFAJ ENKAPSÜLASYONU VE POTANSİYEL UYGULAMALARI (2016)
- Carnobacterium maltaromaticum ve Peynir Olgunlaşmasında Önemi (2016)
- Determination of Benzoic Acid in Turkish Dairy Products (2016)
- Keçi Sütünden Üretilen Sinbiyotik BeyazPeynirde Enterococcus faecium Bifidobacterium longum ve Lactobacillusparacasei ssp paracasei Sayılarının Değişimi (2016)
- Effects of antifungal preservatives on set type yoghurts quality (2016)
- Çiğ Süt Peynirlerinin Mikrobiyolojik Açıdan Yararları ve Yol Açtığı Riskler (2016)
- Süt Ürünlerinde Lipozomların Uygulama Alanları (2016)
- Gıda Ürünlerinin Alerjenitesi Üzerine Çeşitli İşlem Teknolojilerinin Etkisi (2016)
- Aflatoksin M1 Oluşumu ve Değişimine Süt Ürünleri Üretim Aşamalarının Etkisi (2016)
- Fermente Gıdalar ve Pestisit Kalıntılar Pestisitlerin Transformasyonu Fermentasyon ve Gıda Kalitesine Etkisi (2016)
- The Effects of Heat Treatment Techniques on Milk Components in Terms of Food Security and Human Nutrition. (2016)
- Determination of benzoic acid content of dairy products consumed in Turkey (2016)
- New trends Ecofood Tourism Traditional Fermented Foods (2015)
- Manda Sütü ve Özellikleri (2015)
- Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced from Different Milk Types (2015)
- Süt Ürünlerinde Somatik Hücrelerin Gıda Güvenligi ve Teknolojisi Açısından Önemi (2015)
- Effect of Black and Green Tea on Some Characteristics of Kefir and Drinking Yoghurt During Storage (2015)
- Effect of Black and Green Tea on Some Characteristics of Kefir and Drinking Yoghurt During Storage (2015)
- A study on the determination of bile salt deconjugation bile salt resistance and hydrophobic properties of some lactic acid bacteria (2015)
- An innovative approach cow oat milk based kefir (2015)
- ermented probiotic beverages produced with reconstituted whey and cow milk sensorial and rheological properties (2015)