Concepedia

Tülay Özcan

TÖ

40

Publications

1.8K

Citations

23

H-Index

2008

Active since

Affiliations

Bursa Uludağ Üni̇versi̇tesi̇(Current)

University of Wisconsin–Madison

Tülay Özcan is an author at Bursa Uludağ Üni̇versi̇tesi̇ specializing in health sciences, food fermentation, and in vitro fermentation.

Top concepts

HealthFood TechnologyFood FermentationIn Vitro FermentationMedicineNutritionMicrobiologyBiotechnologyFood ChemistryFood Preservatives

Publications per year

2008–2024

40

Publications

40

Phenolics in Human Health

Tülay Özcan, Arzu Akpinar‐Bayizit, Lutfiye Yilmaz‐Ersan · International Journal of Chemical Engineering and Applications · 2014 · 263 citations

Polyphenolics, Food Bioactive Compound, Biochemistry +12

Comparison of antioxidant capacity of cow and ewe milk kefirs

Lutfiye Yilmaz‐Ersan, Tülay Özcan, Arzu Akpinar‐Bayizit et al. · Journal of Dairy Science · 2018 · 136 citations · Full text

Improving the Textural Properties of Yogurt Fortified with Milk Proteins

Berrak Delikanlı, Tülay Özcan · Journal of Food Processing and Preservation · 2016 · 112 citations

Nutrition, Animal Nutrition, Food Analysis +12

Functional properties of fermented milk produced with plant proteins

Tülay Özcan · LWT · 2017 · 99 citations

Alternative Protein Source, Plant Proteins, Biotechnology +1

Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

Berrak Delikanlı, Tülay Özcan · International Journal of Dairy Technology · 2014 · 96 citations · Full text

Food Chemistry, Nutrition, Nonfat Yoghurt +15

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