Ayşe Sibel Akalın - Concepedia

Author

Ayşe Sibel Akalın

Also Known As

A Sibel Akalin, A. S. AkalIn ., A. S. Akalin, A. S. Akalın, A. Sibel Akalın, A. Sibel AKALIN, A. Sibel Akalin, A. Sibel Akalın, A. SİBEL AKALIN, A.S. Akalin

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Ege University Adnan Menderes University

About

Ayşe Sibel Akalın is an author at Ege University specializing in health sciences, microbiology, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	14	975
2	Medicine	7	7	430
3	Public Health	5	5	204
4	Biochemistry	3	3	160
5	Food Sciences	1	1	14

Ayşe Sibel Akalın

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate Ayşe Sibel Akalın, Gülfem Ünal, Nayil Dinkçi, Journal of Dairy Science	2012	235
Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin Ayşe Sibel Akalın, Cem Karagözlü, Gülfem Ünal European Food Research and Technology Food ColloidWhey Protein IsolateRheological PropertiesRheologyLow-fat Ice Cream	2007	232
Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream Ayşe Sibel Akalın, D. Erişir Journal of Food Science NutritionProbioticProbiotic Culture SurvivalIce Cream MixMedicine	2008	226
Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage Ayşe Sibel Akalın, Serap Fenderya, Necati Akbulut International Journal of Food Science & Technology	2004	154
Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability Ayşe Sibel Akalın, Harun Kesenkaş, Nayil Dinkçi, Journal of Dairy Science NutritionFood PreservationProbioticsDifferent Dietary FibersFood Chemistry	2017	144
New approach for yoghurt and ice cream production: High-intensity ultrasound Vildan Akdeniz, Ayşe Sibel Akalın Trends in Food Science & Technology Medical UltrasoundPower UltrasoundIce Cream ProductionFood EngineeringFood Processing	2019	122
Dairy-derived antimicrobial peptides: Action mechanisms, pharmaceutical uses and production proposals Ayşe Sibel Akalın Trends in Food Science & Technology BiochemistryBiotechnologyPeptide SynthesisFood MicrobiologyDairy-derived Antimicrobial Peptides	2014	102
Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide Ayşe Sibel Akalın, Özlem Tokuşoğlu, Sıddık Gönç, International Dairy Journal Food ChemistryProbioticFood FermentationConjugated Linoleic AcidBiotechnology	2007	71
Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate Gülfem Ünal, Ayşe Sibel Akalın Dairy Science and Technology Food ChemistryNutritionFood FunctionPhysiologySodium Calcium Caseinate	2012	41
Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream Ayşe Demet Karaman, Ayşe Sibel Akalın LWT NutritionFood AnalysisFat ParticlesCream HomogenizationBioanalysis	2012	40

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