Sebnem Ozturkoglu Budak
Sebnem Ozturkoglu Budak
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Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese
S Ozturkoglu-Budak, A Wiebenga, PA Bron, RP de Vries
International Journal of Food Microbiology 237, 17-27, 2016
Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt
S Ozturkoglu-Budak, C Akal, A Yetisemiyen
Journal of dairy science 99 (11), 8511-8523, 2016
The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening
SO Budak, MJ Figge, J Houbraken, RP de Vries
International Dairy Journal 58, 50-53, 2016
Role of milk protein–based products in some quality attributes of goat milk yogurt
F Gursel, A., Gursoy, A., Anli, E. A. K., Ozturkoglu Budak, S., Aydemir, S ...
Journal of Dairy Science 99, 2694–2703, 2016
Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
S Ozturkoglu-Budak, A Gursoy, DP Aykas, C Koçak, S Dönmez, ...
Journal of Dairy Science 99 (7), 5120-5131, 2016
Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12
S Ozturkoglu-Budak, HC Akal, İ Buran, A Yetiºemiyen
Journal of dairy science 102 (8), 6901-6913, 2019
Rapid analysis of fungal cultures and dried figs for secondary metabolites by LC/TOF-MS
HZ ªenyuva, J Gilbert, ª Öztürkoğlu
Analytica Chimica Acta 617 (1-2), 97-106, 2008
A genomic survey of proteases in Aspergilli
SO Budak, M Zhou, C Brouwer, A Wiebenga, I Benoit, M Di Falco, ...
BMC genomics 15, 1-15, 2014
Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk
S Ozturkoglu‐Budak
International Journal of Dairy Technology 71 (1), 36-45, 2018
Occurrence of fungi and their mycotoxins in individual Turkish dried figs
H ªenyuva, J Gilbert, R Samson, S Özcan, ª Öztürkoğlu, D Önal
World Mycotoxin Journal 1 (1), 79-86, 2008
Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide
İ Buran, C Akal, S Ozturkoglu-Budak, A Yetisemiyen
LWT 148, 111591, 2021
A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
S Ozturkoglu-Budak
Food Science and Technology 37, 24-29, 2017
Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production
S Ozturkoglu-Budak, HC Akal, N Bereli, D Cimen, S Akgonullu
International Dairy Journal 120, 105090, 2021
Use of kefir and buttermilk to produce an innovative quark cheese
S Ozturkoglu-Budak, HC Akal, N Türkmen
Journal of Food Science and Technology 58, 74-84, 2021
Changes in Free Amino Acid and Sugar Levels of Dried Figs during Aflatoxin B1 Production by Aspergillus flavus and Aspergillus parasiticus
HZ Senyuva, J Gilbert, S Öztürkoǧlu, S Özcan, N Gurel
Journal of agricultural and food chemistry 56 (20), 9661-9666, 2008
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese
S Öztürkoğlu, GC Gürakan, H Alpas
European Food Research and Technology 222, 614-621, 2006
Role of microbial cultures and enzymes during cheese production and ripening
ªÖ Budak, C Koçak, PA Bron, RP de Vries
Microbial cultures and enzymes in dairy technology, 182-203, 2018
Mold-ripened and raw milk cheeses: Production, risks, and benefits to human health
S Ozturkoglu-Budak, RP de Vries
Dairy in human health and disease across the lifespan, 353-361, 2017
Alternatif Bir Süt: Eºek Sütü
ªÖ Budak, A Gürsel
Gıda 37 (4), 243-250, 2012
Invitro digestion and absorption efficiency of homogenised milk lipids
S Agiral, S Ozturkoglu Budak, S Ilbasmis Tamer, B Ozer, N Yazihan
International Journal of Dairy Technology 74 (1), 52-62, 2021
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