| Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts A Akpinar, O Yerlikaya, S Kiliç African Journal of Microbiology Research 5 (6), 675-682, 2011 | 73 | 2011 |
| Chemical composition, antimicrobial activity and antioxidant capacity of some medicinal and aromatic plant extracts S Ekren, O Yerlikaya, HE Tokul, A Akpınar, M Açu Afr. J. Microbiol. Res 7 (5), 383-388, 2013 | 58 | 2013 |
| Kefir dondurması üretiminde soya sütünün kullanım olanakları üzerine bir araştırma H Kesenkaş, O Yerlikaya, A Akpınar, M Açu Journal of Ege University Faculty of Agriculture (Turkey) 50 (1), 2013 | 40 | 2013 |
| The effects of grape, pomegranate, sesame seed powder and their oils on probiotic ice cream: Total phenolic contents, antioxidant activity and probiotic viability S Akca, A Akpinar Food Bioscience 42, 101203, 2021 | 37 | 2021 |
| Okullardaki insan ilişkileri düzeyi ile öğretmenlerin örgütsel özdeşleşme düzeyleri arasındaki ilişki A Akpınar Yayımlanmamış Yüksek Lisans Tezi, Uşak Üniversitesi, Sosyal Bilimler …, 2014 | 34 | 2014 |
| Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains … O Yerlikaya, D Saygili, A Akpinar Food Science and Technology 41, 418-425, 2020 | 32 | 2020 |
| Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts A Akpinar, D Saygili, O Yerlikaya International Journal of Dairy Technology 73 (4), 726-736, 2020 | 31 | 2020 |
| Vegan ve vejetaryan beslenmede probiyotik bitkisel bazli süt ürünlerinin yeri A AKPINAR, ERK Gizem, A SEVEN Gıda 44 (3), 453-462, 2019 | 25 | 2019 |
| Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial … O Yerlikaya, A Akpinar, D Saygili, N Karagozlu International Journal of Dairy Technology 73 (2), 392-402, 2020 | 23 | 2020 |
| Some physicochemical characteristics and aroma compounds of Izmir Tulum Cheese produced with different milk types. A AKPINAR, O Yerlikaya, Ö KINIK, F Korel, C Kahraman, HR Uysal Ege Üniversitesi Ziraat Fakültesi Dergisi 54 (1), 2017 | 20 | 2017 |
| Physicochemical and sensory characteristics of winter yoghurt produced from mixtures of cow’s and goat’s milk H Kesenkaş, C Karagözlü, O Yerlikaya, E Özer, A Akpınar, N Akbulut Journal of Agricultural Sciences 23 (1), 53-62, 2017 | 19 | 2017 |
| PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF SET-TYPE YOGURT PRODUCED WITH TWO DIFFERENT ORIGINS: WILD LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS … O Yerlikaya, A Akpinar, S Kilic Italian Journal of Food Science 25 (4), 412, 2013 | 13 | 2013 |
| Salamura yaprak üretiminde fermentasyon şekli ve katkı maddelerinin kalite ve dayanıklılığa etkisinin araştırılması ve uygun tekniğin geliştirilmesi F Başoğlu, İ Şahin, M Korukoğlu, V Uylaşer, A Akpınar Turkish Journal of Agriculture and Forestry 20, 535-545, 1996 | 13 | 1996 |
| Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages O Yerlikaya, A Akpinar, FA Torunoglu, O Kinik, N Akbulut, H Uysal AgroFood Industry Hi-Tech, Monographic Supplement Series 23, 27-29, 2012 | 12 | 2012 |
| The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese E Akan, O Yerlikaya, A Akpinar, C Karagozlu, O Kinik, HR Uysal International Journal of Dairy Technology 74 (3), 554-563, 2021 | 11 | 2021 |
| Fermented probiotic beverages produced with reconstituted whey and cow milk A Akpinar, FA Torunoglu, O Yerlikaya, O Kinik, N Akbulut, HR Uysal Agro FOOD Ind. Hi Tech 26 (4), 2015 | 11 | 2015 |
| Some potential beneficial properties of Lacticaseibacillus paracasei subsp. paracasei and Leuconostoc mesenteroides strains originating from raw milk and kefir … A Akpinar, O Yerlikaya Journal of Food Processing and Preservation 45 (12), e15986, 2021 | 8 | 2021 |
| An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products O Yerlikaya, D Saygili, A Akpinar Food Bioscience 41, 101096, 2021 | 8 | 2021 |
| Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains O Yerlikaya, A Akpinar, D Saygili Journal of Food Processing and Preservation 44 (8), e14553, 2020 | 8 | 2020 |
| Cholesterol levels and some nutritional parameters of traditional cheeses in Turkey C Karagözlü, O Yerlikaya, A Akpınar, G Ünal, B Ergönül, G Ender, ... Ege Üniversitesi Ziraat Fakültesi Dergisi 53 (2), 161-168, 2016 | 8 | 2016 |
