Sebnem Ozturkoglu Budak
Sebnem Ozturkoglu Budak
Verified email at ankara.edu.tr
Title
Cited by
Cited by
Year
Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese
S Ozturkoglu-Budak, A Wiebenga, PA Bron, RP de Vries
International Journal of Food Microbiology 237, 17-27, 2016
652016
Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt
S Ozturkoglu-Budak, C Akal, A Yetisemiyen
Journal of dairy science 99 (11), 8511-8523, 2016
552016
Rapid analysis of fungal cultures and dried figs for secondary metabolites by LC/TOF-MS
HZ Şenyuva, J Gilbert, Ş Öztürkoğlu
Analytica Chimica Acta 617 (1-2), 97-106, 2008
512008
The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening
SO Budak, MJ Figge, J Houbraken, RP de Vries
International Dairy Journal 58, 50-53, 2016
412016
A genomic survey of proteases in Aspergilli
SO Budak, M Zhou, C Brouwer, A Wiebenga, I Benoit, M Di Falco, ...
BMC genomics 15 (1), 1-15, 2014
352014
Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
S Ozturkoglu-Budak, A Gursoy, DP Aykas, C Koçak, S Dönmez, ...
Journal of Dairy Science 99 (7), 5120-5131, 2016
322016
Role of milk protein–based products in some quality attributes of goat milk yogurt
F Gursel, A., Gursoy, A., Anli, E. A. K., Ozturkoglu Budak, S., Aydemir, S ...
Journal of Dairy Science 99, 2694–2703, 2016
272016
Occurrence of fungi and their mycotoxins in individual Turkish dried figs
H Şenyuva, J Gilbert, R Samson, S Özcan, Ş Öztürkoğlu, D Önal
World Mycotoxin Journal 1 (1), 79-86, 2008
262008
Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk
S Ozturkoglu‐Budak
International Journal of Dairy Technology 71 (1), 36-45, 2018
212018
Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12
S Ozturkoglu-Budak, HC Akal, İ Buran, A Yetişemiyen
Journal of dairy science 102 (8), 6901-6913, 2019
202019
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese
S Öztürkoğlu, GC Gürakan, H Alpas
European Food Research and Technology 222 (5), 614-621, 2006
142006
Changes in Free Amino Acid and Sugar Levels of Dried Figs during Aflatoxin B1 Production by Aspergillus flavus and Aspergillus parasiticus
HZ Senyuva, J Gilbert, S Öztürkoǧlu, S Özcan, N Gürel
Journal of agricultural and food chemistry 56 (20), 9661-9666, 2008
122008
A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
S Ozturkoglu-Budak
Food Science and Technology 37, 24-29, 2017
112017
Mold-ripened and raw milk cheeses: Production, risks, and benefits to human health
S Ozturkoglu-Budak, RP de Vries
Dairy in human health and disease across the lifespan, 353-361, 2017
62017
Alternatif Bir Süt: Eşek Sütü
ŞÖ Budak, A Gürsel
Gıda 37 (4), 243-250, 2012
52012
Invitro digestion and absorption efficiency of homogenised milk lipids
S Agiral, S Ozturkoglu Budak, S Ilbasmis Tamer, B Ozer, N Yazihan
International Journal of Dairy Technology 74 (1), 52-62, 2021
42021
Use of kefir and buttermilk to produce an innovative quark cheese
S Ozturkoglu-Budak, HC Akal, N Türkmen
Journal of Food Science and Technology 58, 74-84, 2021
42021
Role of microbial cultures and enzymes during cheese production and ripening
ŞÖ Budak, C Koçak, PA Bron, RP de Vries
Microbial cultures and enzymes in dairy technology, 182-203, 2018
42018
Occurrence of foodborne pathogens and molds in Turkish foods
S Ozturkogu-Budak
Turkish Journal of Agriculture-Food Science and Technology 4 (6), 498-503, 2016
42016
Gıda Biliminde Yeni Omik Teknolojileri
ŞÖ Budak, S Dönmez
Gıda 37 (3), 173-179, 2012
32012
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Articles 1–20