Harun Kesenkaş

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

Ayşe Sibel Akalın, Harun Kesenkaş, Nayil Dinkçi et al. · Journal of Dairy Science · 2017 · 144 citations · Full text

Nutrition, Food Preservation, Probiotics +20

Antioxidant properties of kefir produced from different cow and soy milk mixtures

Harun Kesenkaş · Tarım Bilimleri Dergisi · 2011 · 41 citations · Full text

Nutraceutical Ingredient, Food Analysis, Oxidative Stress +21

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Nayil Dinkçi, Harun Kesenkaş, A. Kemal Seçkin et al. · Grasas y Aceites · 2011 · 33 citations · Full text

Nutrition, Engineering, Kashar Cheese +13

Physicochemical, microbiological and sensory characteristics of Soymilk Kefir

Harun Kesenkaş · African Journal of Microbiology Research · 2011 · 30 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +18

Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder

Harun Uysal, Gökhan Kavas, Necati Akbulut et al. · International Journal of Dairy Technology · 2003 · 28 citations

Shelf Life, Food Analysis, Bovine–caprine Milk Mixtures +17