Tuğba Kök Taş

Effects of different fermentation parameters on quality characteristics of kefir

Tuğba Kök Taş, Atıf Can Seydim, Barbaros Özer et al. · Journal of Dairy Science · 2012 · 109 citations · Full text

Effects of Apple Cider Vinegars Produced with Different Techniques on Blood Lipids in High-Cholesterol-Fed Rats

Nilgün H. Budak, Duygu Kumbul Doğuç, Çağrı Savaş et al. · Journal of Agricultural and Food Chemistry · 2011 · 108 citations

Food Chemistry, Nutrition, High-cholesterol-fed Rats +12

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

Merve Salman Özen, Nilgün Özdemir, Bilge Ertekin Filiz et al. · Food Chemistry · 2019 · 77 citations

Food Chemistry, Juice Concentrate, Sour Cherry +3

Identification of microbial flora in kefir grains produced in Turkey using PCR

Tuğba Kök Taş, F.Y. Ekinci, Zeynep B. Güzel‐Seydim · International Journal of Dairy Technology · 2011 · 70 citations

Microbial Flora, Engineering, Food Fermentation +12

Evaluation of lipid peroxidation and total antioxidant status in plasma of rats following thermal injury

Oğuz Çetinkale, Ahmet Belce, Dildar Konukoğlu et al. · Burns · 1997 · 67 citations

Inflammation, Thermal Injury, Hyperthermia +9