Hale İnci Öztürk

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Talha Demirci, Kübra Aktaş, Didem Sözeri Atik et al. · Journal of Functional Foods · 2017 · 115 citations · Full text

Nutrition, Probiotic, Food Function +7

Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

Hale İnci Öztürk, Sümeyye Aydın, Didem Sözeri Atik et al. · LWT · 2018 · 86 citations

Food Chemistry, Food Analysis, L. Flours +6

Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

Hale İnci Öztürk, Talha Demirci, Nihat Akın · LWT · 2017 · 72 citations

Prebiotics, Probiotic, Food Function +8

Screening <i>Lactobacillus</i> strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and <i>in vitro</i> probiotic characteristics

Edibe Rabia Özkan, Talha Demirci, Hale İnci Öztürk et al. · Journal of the Science of Food and Agriculture · 2020 · 35 citations

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

Talha Demirci, Durmuş Sert, Kübra Aktaş et al. · LWT · 2019 · 33 citations · Full text

Food Chemistry, Nutrition, Food Spoilage +12