Hamza Göktaş

Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon

Selma Kayacan, Salih Karasu, Perihan Kübra Akman et al. · LWT · 2019 · 126 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +5

Characterisation of probiotic properties of yeast strains isolated from kefir samples

Hamza Göktaş, Hilal Dikmen, Fatmanur Demirbaş et al. · International Journal of Dairy Technology · 2021 · 42 citations

Industrial Mycology, Yeast Strains, Probiotic +15

Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG

Hamza Göktaş, Hilal Dikmen, Hatice Beki̇roğlu et al. · LWT · 2021 · 40 citations · Full text

Probiotic, Shelf Life, Food Fermentation +14

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Hatice Beki̇roğlu, Hamza Göktaş, Dila Karaibrahim et al. · International Journal of Gastronomy and Food Science · 2022 · 38 citations

Food Chemistry, Volatile Compounds, Food Analysis +6

Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements

Hamza Göktaş, Enes Dertli, Osman Sağdıç · LWT · 2020 · 32 citations

Industrial Mycology, Commercial Food Supplements, Functional Characteristics +5