Özer Kınık

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

Development of an impedimetric aflatoxin M1 biosensor based on a DNA probe and gold nanoparticles

Erhan Dinçkaya, Özer Kınık, Mustafa Kemal Sezgintürk et al. · Biosensors and Bioelectronics · 2011 · 123 citations

Engineering, Biomolecular Tool, Nanobiotechnology +9

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, textural, volatile, and sensory profiles of traditional Sepet cheese

Duygu Ercan, Fi̇gen Korel, Yonca Karagül Yüceer et al. · Journal of Dairy Science · 2011 · 33 citations · Full text

The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese

Nazan Kavas, Gökhan Kavas, Özer Kınık et al. · Food Bioscience · 2021 · 15 citations

Probiotic, Food Fermentation, Health Sciences +8