Ayşe Sibel AKALIN
Ziraat Fakültesi, Süt Teknolojisi Bölümü, Süt Teknolojisi Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Tarımsal Bilimler, Gıda Mühendisliği, Ziraat, Diğer, Gıda Teknolojisi, Süt ve Süt Ürünleri Teknolojisi, Gıda Bilimleri, Temel Bilimler, Yaşam Bilimleri
Yayınlar
- Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization (2025)
- Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization (2025)
- Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respective kefir from cow milk (2025)
- Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts (2024)
- High-energy ultrasound improves culture activity, polyunsaturated fatty acids and in-vitro protein digestibility in probiotic yogurt (2024)
- PROBIOTIC VIABILITY IN MILKSHAKE POWDER AND QUALITY CHARACTERISTICS OF MILKSHAKE DRINK (2023)
- Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents (2023)
- Peyniraltı Suyunun Değerlendirilmesi:Küçük ve Orta Ölçekli İşletmeler İçin Yeni Eğilimler (2023)
- Power ultrasound affects physicochemical, rheological and sensory characteristics of probiotic yoghurts (2022)
- POTENTIAL USE OF PROBIOTICS AND PREBIOTICS ON COVID-19 INFECTION MANAGEMENT (2022)
- KEFİR ÜRETİMİNDE PEYNİRALTI SUYU PROTEİN KONSANTRESİ ve Bifidobacterium lactis KULLANIMININ ÜRÜNÜN MİKROBİYOLOJİK ve DUYUSAL ÖZELLİKLERİNE ETKİSİ (2021)
- Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation (2020)
- Textural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powder (2020)
- Klasik Homojenizasyona Kıyasla Yüksek Enerjili Ultrason Uygulamasının Sütün Homojenizasyon Etkinliğine ve Süt Yağ Globül Boyutuna Etkisi (2020)
- New approach for yoghurt and ice cream production: High-intensity ultrasound (2019)
- Survival of probiotics in functional foods during shelf life (2019)
- Dondurma Teknolojisi (2019)
- Survival of probiotics in functional foods during shelf life (2019)
- New approach for yoghurt and ice cream production: High-intensity ultrasound (2019)
- Probiotics and Human Health (2018)
- Effect of Supplementation with Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt (2018)
- The Relation Between Yogurt Consumption and Obesity (2018)
- Effects of Somatic Cell Count on Properties of Probiotic Yoghurt. (2018)
- ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ (2018)
- Helicobacter pylori ENFEKSİYONUNDA PROBİYOTİKLERİN ROLÜ (2018)
- Effects of High Power Ultrasound on Microbial Inactivation in Dairy Products (2018)
- CLA (CONJUGATED LİNOLEİC ACID) IN MILK FAT: PHYSIOLOGICAL EFFECTS (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)
- Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking Yoghurt (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)
- Effects of High Intensity Ultrasound on Protein Functionality (2018)
- THE EFFECTS OF HIGH POWER ULTRASOUND ON DAIRY FERMENTATION (2018)
- Helicobacter pylori Enfeksiyonunda Probiyotiklerin Rolü (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)
- ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ (2017)
- SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ (2017)
- The effects of black and green tea on antioxidant activity and sensory characteristics of kefir (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)
- Applications of high intensity ultrasound in dairy technology (2017)
- Effect of dairy products on glycemic responses. 2nd International Balkan Agriculture Congress (2017)
- Ultrason uygulamasının süt ürünlerinde homogenizasyon, jel yapısı, viskozite ve su tutma kapasitesi üzerine etkisi (2017)
- Microbiological and Sensory Characteristics of Probiotic Ice Cream Fortifıed with Dietary Fibres (2017)
- Ultrason Uygulamasının Süt Ürünlerinde Homojenizasyon, Jel Yapısı, Viskozite ve Su Tutma Kapasitesi Üzerine Etkisi (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)
- Fenderya, S., Ünal, G., Akalın, A.S. (2016). Soya Yoğurdunun Fonksiyonel Özellikleri. (2016)
- Soya Yoğurdunun Fonksiyonel Özellikleri. (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)
- Ünal, G., Fenderya, S., Ender, G., Akalın, A.S. (2016). Fonksiyonel Süt Ürünlerinin Beslenmemizdeki Önemi. (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)
- 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)
- Ünal, G., Akalın, A.S. (2014). Süttozu ve Diğer Süt Bazlı Toz Ürünlerin Kullanım Alanları. (2014)
- A Quality Characteristic in Dairy Products Lysinoalanine (2014)
- Ünal, G., Akalın, A.S. (2014). The Role of Dairy Products in the Management of Diabetes Treatment. (2014)
- Ünal, G., Akalın, A.S. (2014). The Use of Lactulose in Functional Food Applications. (2014)
- Ekin, D., Ünal, G., Akalın, A.S. (2014). Modifiye Atmosfer Paketlemenin Lor Peynirinin Raf Ömrü Üzerine Etkisi. (2014)
- Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals (2014)
- Probiyotiklerin Atopik Dermatit Üzerine Etkisi (2013)
- ANTIOXIDANT ACTIVITY OF PROBIOTIC YOGHURT FORTIFIED WITH MILK PROTEIN BASED INGREDIENTS (2013)
- Fatty Acid and Mineral Levels in Van Otlu (Herby) Cheese Collected from Southeastern of Turkey (2012)
- Ünal, G., Akalın, A.S. (2012). Süt Ürünlerinin İşlenmesi ve Paketlenmesinde Karbondioksit 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)
- Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream (2012)
- Ünal, G., Akalın, A.S. (2012). Yüksek Hidrostatik Basınç Teknolojisinin Süt Endüstrisinde Kullanımı. (2012)
- Ünal, G., Akalın, A.S. (2012). Plazmin Aktivitesinin UHT Sütün Raf Ömrü Açısından Önemi. (2012)
- Karaman, A.D., Benli, M., Akalın, A.S. (2012). Microstructure of Industrially Produced Reduced and Low fat Turkish White Cheese as Influenced by Homogenization of Cream. (2012)
- Yoğurdun Beslenme Açısından Önemi (2012)
- Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate (2012)
- Influence of fortification with sodium–calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set‐type yoghurt (2012)
- Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream (2012)
- Dondurma Teknolojisinde Isıl İşlemin Önemi (2012)
- Antioxidant activity of probiotic yoghurt fortified with caseinate or whey protein concentrate (2011)
- Peynirin Beslenme ve Sağlık Etkileri (2011)
- Ünal, G., Akalın, A.S. (2011). Generation of Antimicrobial Peptides from Casein Fractions. (2011)
- Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with caseinate or whey protein concentrate (2011)
- The effect of dairy products on dental caries (2011)
- Ünal, G., Akalın, A.S. (2011). Influence of fortification with caseinate and whey protein concentrate on textural and sensory properties of set-type yoghurt. (2011)
- Süt ve Süt Ürünlerinde Bir Kalite Parametresi: Lisinoalanin (2011)
- The Biochemical and Microbiological Characteristics of Kargı Tulum Cheese (2010)
- Akpınar, A., Akalın, S., Uysal, H. (2010). Effect of probiotics on the allergic diseases. Abstract Book, P247, sf: 175, November 3-6, 2010, Antalya, Turkey. (2010)
- The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk (2010)
- Nutritional Aspects and Safety of Organic Foods (2010)
- Determination of Conjugated Linoleic Acid (CLA,c9,t11 andt10,c12 18:2) and α-Tocopherol in a Dairy Dessert Hosmerim (2010)
- INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE* (2010)
- Probiotic Efficacy and Probiotic Carrier Food Systems (2010)
- The Functional and Health Effects of a Dietary Fiber: Inulin (2010)
- INFLUENCE OF PACKAGING CONDITIONS ON THE TEXTURAL AND SENSORY CHARACTERISTICS, MICROSTRUCTURE AND COLOR OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE DURING RIPENING (2010)
- Karaman A.D., Akalın A.S. (2009). Effect of Cream Homogenization on the Volatile Compounds, Viability of Starter Culture and Sensory Characteristics in Reduced and Low Fat Turkish White Cheeses. (2009)
- Süt ve Süt Ürünlerinde bir Kalite Parametresi: LAL (2009)