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Hale İnci Öztürk Assoc. Prof. YILDIZ TECHNICAL UNIVERSITY
Publication 3 Review 4 CrossRef Cited 4 TR Dizin Cited 3
3 Publication
4 Review
4 CrossRef Cited
3 TR Dizin Cited
0000-0001-8334-0403

Research Fields

Dairy Technology Enzymes Proteins and Peptides Food Engineering Food Microbiology

Institution

YILDIZ TECHNICAL UNIVERSITY

Publications

THE EFFECT OF DIFFERENT SOLVENTS ON CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY, AND ANTIMICROBIAL POTENTIAL OF TURKISH CISTUS CRETICUS EXTRACTS
Authors: Ayça Gedikoğlu , Hale İnci Öztürk , Ezgi Aytaç
Published: 2023 , The Journal of Food
DOI: 10.15237/gida.GD23047
FAVORITE 0 TOTAL DOWNLOAD COUNT 793

0

793

EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES
Authors: Hale İnci Öztürk
Published: 2022 , The Journal of Food
DOI: 10.15237/gida.GD22049
FAVORITE 0 TOTAL DOWNLOAD COUNT 967

0

967

FOOD PROTEINS-DERIVED BIOACTIVE PEPTIDES: FUNCTIONS AND CLASSIFICATION ACCORDING TO THEIR ROLES ON HEALTH
Authors: Hale İnci Öztürk , Nihat Akın
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20095
FAVORITE 0 TOTAL DOWNLOAD COUNT 1333

0

1333

Articles published in
The Journal of Food
The Journal of Food

Reviews

Cumhuriyet Science Journal
Cumhuriyet Science Journal
Journal of Tekirdag Agricultural Faculty
Journal of Tekirdag Agricultural Faculty
Selcuk Journal of Agriculture and Food Sciences
Selcuk Journal of Agriculture and Food Sciences

Publications

THE EFFECT OF DIFFERENT SOLVENTS ON CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY, AND ANTIMICROBIAL POTENTIAL OF TURKISH CISTUS CRETICUS EXTRACTS
Authors: Ayça Gedikoğlu , Hale İnci Öztürk , Ezgi Aytaç
Published: 2023 , The Journal of Food
DOI: 10.15237/gida.GD23047
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 793

3

0

793

EVALUATION OF PHYSICOCHEMICAL AND SENSORIAL PROPERTIES IN RECONSTITUTED AYRAN DRINKS FROM YOGURT POWDERS LYOPHILIZED UNDER DIFFERENT VACUUM PRESSURES
Authors: Hale İnci Öztürk
Published: 2022 , The Journal of Food
DOI: 10.15237/gida.GD22049
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 967

1

0

967

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