Metin Atamer

Incorporation of microbial transglutaminase into non-fat yogurt production

Barbaros Özer, Hüseyin Avni Kırmacı, Şebnem Öztekin et al. · International Dairy Journal · 2006 · 179 citations

Biosynthesis, Biomanufacturing, Food Fermentation +6

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

Barbaros Özer, Hüseyin Avni Kırmacı, Ebru Şenel et al. · International Dairy Journal · 2008 · 152 citations

White-brined Cheese, Lactobacillus Acidophilus La-5, Biotechnology +8

The oxidative and lipolytic stability of Yayık butter produced from different species of mammals milk (cow, sheep, goat) yoghurt

Ebru Şenel, Metin Atamer, F. Şebnem Öztekin · Food Chemistry · 2011 · 37 citations

Nutrition, Biochemistry, Animal Nutrition +6

Changes in some properties of strained (Süzme) goat's yoghurt during storage

Ebru Şenel, Metin Atamer, Ayşe Gürsoy et al. · Small Ruminant Research · 2011 · 35 citations

Animal Science, Animal Nutrition, Education +4

Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt

Barbaros Özer, Alistair S. Grandison, Richard Robinson et al. · Journal of Dairy Research · 2003 · 26 citations

Nutrition, Engineering, Food Analysis +18