Didem Sözeri Atik

Bioactive properties of commercial Reishi mushroom products in powder form

I. Palabiyik, A. Demirci, Didem Sözeri Atik, 2021 .

Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

D. Sert, N. Akın, Talha Demirci, 2019, Journal of Food Science and Technology.

Particle morphology and antimicrobial properties of electrosprayed propolis

F. Altay, I. Palabiyik, E. Torlak, 2022, Food Packaging and Shelf Life.

The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

N. Akın, H. C. Akal, C. Koçak, 2021, International Dairy Journal.

Development of vegan kefir fortified with Spirulina platensis

I. Palabiyik, Didem Sözeri Atik, Esra Bölük, 2021 .

Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

I. Akyol, E. Dertli, N. Akın, 2021 .

Evaluating bioactivity and bioaccessibility properties of the propolis extract prepared with l-lactic acid: An alternative solvent to ethanol for propolis extraction

F. D. Ceylan, A. Paradkar, I. Palabiyik, 2023, Food Bioscience.